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Vermont Maple Syrup Gifts

Oprah's Collection Maple Syrup Gift Box - Maple Syrup Gifts in Vermont

These 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.

$64.95

Certified organic by Vermont Organic Farmers. Our woods are certified as Bird-Friendly by Audubon Vermont.

A Tasty Recipe for the Holidays

(Maple Cream Profiteroles)

Pate a choux:

  • 1 cup milk
  • 2 ½ Tbsp butter
  • Pinch salt
  • ¼ tsp granulated sugar
  • 1 cup flour
  • 4 eggs plus 1 for egg wash
  • Preheat oven to 400.

Heat the milk, butter, salt and sugar in a medium sized pot.  When it has just come to a boil, add the flour and stir vigorously.  Continue stirring until the mixture has dried a little and forms a ball.  Remove from the heat.  Add the 4 eggs one at a time making sure each are fully incorporated before adding another.

Prepare a sheet pan with parchment.  Put the dough into a pastry bag and pipe out your preferred shapes.  For profiteroles, make small rounds that are roughly 1” apart because they will expand a little.  You can also make a log shape for éclairs or a heart shape for Valentines.

Whisk the remaining egg in a small bowl and lightly brush the tops of the dough with egg.  Place in the preheated oven and cook for 20 to 30 minutes or until they are brown on top and fully cooked in the middle (you may have to sacrifice one if you are not sure.)  Remove from the oven and let cool.

Maple Cream:

  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup maple syrup
  • Pinch of salt
  • ¼ cup cornstarch
  • 2 large egg yolks
  • 3 tbs butter
  • 1 tsp vanilla

Put one cup of milk, the cream, maple syrup and pinch of salt in a medium-sized pot.  Heat until puffs of steam start to come off the liquid then turn off the heat (about 8 minutes).

In a small bowl, dissolve the cornstarch in the remaining cup of milk adding the liquid slowly so the cornstarch doesn’t clump.  Whisk in the egg yolks.  Take about a cup of the hot milk mixture from the pot and slowly add it to the yolk mixture, whisking constantly.

With whisk at the ready, and the heat on medium-low, slowly pour the yolk mixture into the pot stirring constantly.  Continue stirring when it is all combined making sure it is not scorching on the bottom of the pot.  When the mixture starts to thicken after several minutes, turn off the heat, add the butter and vanilla and continue stirring until they are absorbed.  Set aside to cool.

Maple Bourbon Sauce:

To assemble, cut the profiteroles in half and spoon the maple cream in the middle.  Put the ‘lid’ back on and put on a dessert plate (3 per plate).  Spoon a little of the Maple Bourbon Sauce onto the plate or serve it on the side for guests to pour themselves.  Serves about 4 – 6

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