The Sugar Shack Recipes of Château Montebello
It’s the time of the year when we finally rejoice in the traditional flavors of sugar shack season! Château Montebello offers four recipe ideas that will sweeten your next family feast.
THE CHÂTEAU’S MAPLE BUTTER CRÊPES
How can you resist the Château’s maples butter crêpes! This mouth-watering dish is a favorite with clients who stay with us. Now it’s your turn to share it with your guests.
- 250 g flour
- 3 eggs
- ½ liter milk
- 50 g butter
- 20 g sugar
- pinch of salt
- Melt the butter and mix the other ingredients together.
- Add the butter to the dough.
- In a non stick pan make fine crêpes.
- Roll the crêpes in a food pan add the maple butter.
- Put the crêpes in the oven to nice and warm.
- Let them rest for 5 minutes and serve.
Maple butter ingredients:
- 40 ml maple syrup
- 450 g butter
- Leave the butter and room temperature and than mix the maple syrup in.
BAKED BEANS DISH
This main course is the perfect accompaniment to any good sugar shack season dish. The perfect combination of sweet and savory. Prepare in large quantities to make sure you save some for later!
- 6 kg of white beans
- 3 cups or 750 ml of molasses
- 3 tablespoons of mustard powder
- 2 tablespoons of ground black pepper
- 1.5 kg of salted bacon, cubed
- 4 white onions, halved
- 1.5 kg of bacon fat
- ½ bag or 1 kg of brown sugar
- Boil the beans 1 hour to 1 hour 15 minutes until the beans are tender.
- Drain the water and add all the other ingredients. Stir well and cover with lead.
- Put in the oven for slow cooking at 300ºF for 3 hours.
MONTEBELLO’S FAMOUS SUGAR PIE
A classic at Château Montebello for more than 25 years, don’t miss this delectable dessert.
- 2 pie crusts
- 1 ¼ pound of brown sugar #1
- 2 oz of cake flour (Monarch)
- 6 large eggs
- 8 oz of brown sugar #2
- 3 oz of maple syrup
- 3 oz of honey
- 2 ¼ cup of 35% cream
- 3 oz of milk
- 3 ½ oz of unsalted butter
- In a bowl mix the first quantity of brown sugar, cake flour and the eggs. Whisk until smooth and set aside.
- In a pot mix the second brown sugar, maple syrup, honey, cream and the milk; place on stove top, using a wooden spatula stir and bring to simmer. Pour part of this mix into the first one to heat, then combine both mix into the pot; simmer for about 10 to 15 min and then add the melted butter. Mix, and then remove from heat. Pour into a bowl and let it cool down.
- Refrigerate over night. Preheat oven at 325ºF.
- Pour mixture into two unbaked pie shell, cook for about 1 hour 15 minutes, cool down to room temperature and refrigerate before eating.
MAPLE CRÈME BRÛLÉE
Take the opportunity to perfect your knowledge of crème brûlée. No need to wait for your next restaurant outing to enjoy it. Don’t forget, you will need a torch!
- 1 cup of maple syrup
- 12 egg yolks
- 2 eggs
- 3 cups of cream
- 1 cup of 2% milk
- Whisk maple syrup, yolks and eggs in a bowl.
- Combine milk and cream together and bring to a boil.
- Whisk hot cream mixture in to yolks.
- Pour into oven safe bowls and bake in a water bath at 300ºF for 25 minutes or until set.
- Let cool completely in fridge overnight.
- At time of service cover surface with sugar and torch until golden brown.
We hope you enjoy these sweet recipes and make the best of your time with friends and family this spring!