Maple Syrup Office Gift Baskets
Oprah's Collection Maple Syrup Gift Box - Office Gift Baskets for the HolidaysThese are three of our most popular syrups, personally selected by Oprah as one of her Favorite Things, offered in an elegant box fit for any occasion. Bourbon Barrel-Aged is made by pouring our best syrup into recently emptied Bourbon barrels and letting them age for up to a year. The Cinnamon+Vanilla Infused and Hibiscus Infused are made by gently warming the syrup and infusing it with carefully sourced ingredients. Contents: 250ml bottles of Bourbon Barrel-Aged Maple Syrup, Hibiscus Flower-Infused Maple Syrup, and Cinnamon+Vanilla Infused Maple Syrup.
Certified organic by Vermont Organic Farmers. Our woods are certified as Bird-Friendly by Audubon Vermont.
A Tasty Recipe for the Holidays
- 3 egg yolks
- 1/3 cup Sugarmaker’s Cut Pure Maple Syrup
- 1/3 cup heavy cream
- 1 tsp cornstarch
- 8 oz Mascarpone (we suggest VT Creamery), room temperature
- ½ cup strong coffee
- ¼ cup rum
- 7 0z package of Italian ladyfingers
- Cocoa for dusting
- Shaved chocolate
Put egg yolks, maple syrup, heavy cream and cornstarch in a pot or over a double boiler. If using a pot, turn the heat on low, if using a double boiler, bring the water to a simmer. Whisk the mixture constantly for about 8 – 10 minutes or until it starts to thicken (temperature should be around 160). Remove from the heat immediately and let cool. Blend in the mascarpone and set aside.
Take a 9” bread pan and line it with plastic wrap, using two sheets if necessary to cover all surfaces and allowing about 4” to come over the sides. Combine the rum and coffee in a shallow dish. Take the lady fingers and dunk them, one at a time in the coffee-rum liquid. Coat both sides but don’t let them sit in the liquid or they will become too saturated fall apart. Line the bottom of the pan with the soaked biscuits, breaking them into smaller sizes to fill in empty spaces. Pour a third of the maple cream over the lady fingers. Repeat with another layer of rum-coffee soaked biscuits and then another layer of cream. Make a third layer of each, ending with maple cream.
Cover the pastry with plastic wrap and chill in the refrigerator for at least three hours or overnight. When ready to serve, take the pan out of the fridge. Have a plate ready and gently lift the pastry out of the pan using the plastic lining. Place the Tiramisu on the plate and peel the plastic back from the edges so the cake is standing on its own. Dust with a little cocoa powder and garnish with some dark chocolate shavings. Serves 4-8 people or just one if I am around.