MAXIMUM MAPLE!!! 1936 Maple Sugar Mousse - Mousse Sucre D'erable - Old Cookbook Show
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- Опубликовано: 26 фев 2022
- 1936 Maple Sugar Mousse - Mousse Sucre D'erable - Old Cookbook Show
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Mousse Au Sucre D’erable
3 c. à t. de gelatine non sucre
1 tasse de crème double
¾ tasse de sucre d’erable
½ tasse d’eau
1 oeuf
Faire une tire très molle avec le sucre et l’eau: retirer du feu.
Monter le blanc, y incorporer la tire fouettant.
Battre la crème, y ajouter le jaune d’oeuf, la gélatine dissout.
Réunir les deux mélanges: mettre quelques minutes.
Verser dans un moule rincé à l’eau froid, ou servir dans coupes.
Saupoudrer le dessus de noix hachées.
Maple Sugar Mousse
¾ cup maple sugar
½ cup water
3 tsp gelatine
1 cup 35% crème
1 egg
Make a very soft ‘caramel’ with the sugar and water: remove from the heat.
Whip the egg white, incorporate the caramel, whisking.
Beat the cream, add the egg yolk, the gelatine dissolves.
Combine the two mixtures: set for a few minutes.
Pour into a mold rinsed with cold water, or serve in cups.
Sprinkle top with chopped walnuts.
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Хобби
The mutual "Mmmmm" at 7:17 was so good! Great as always Glen!
That was so cute, unison ummms.
After putting the mousse in the refrigerator I'm laying odds Glenn went after the mixing bowl. 😁 Just a hunch.
Yup. I’d be disappointed if he didn’t.
That’s what makes him so pleasureful to watch!!
Glen, I can not tell you how much I am enjoying your maple recipes. I am a Vermonter that grew up on a dairy farm that also made quite a bit of maple syrup. I have fond memories of helping my father and grandfather tapping the trees and gathering the sap. We used horses to gather the sap in our sugarbush and the neighboring sugarbushes and my grandmother would cook for all of the people from the neighborhood that would show up to help. As I got older, I would help with boiling as well. I remember helping my grandfather make maple sugar. We used a rather large powerful drill and a home made stirrer when it came time to crystalize the sugar at the end. I always though that was such a magical part of the process. Sometimes grandpa would make maple peanut butter fudge. I do not have a recipe, but it was AMAZING. This was a long time ago, but I believe we cooked the syrup to the soft ball stage or 238 degrees F/ 114 degrees C. We would then add the peanut butter and beat, then as the syrup began to crystalize, we'd put it in a pan to cool. I do not remember quantities at this point, but it was delicious. Thanks again for the amazing content :)
We had 5 one hubdred year old maples in the yard growing up. Fallen branches from a late winter ice storm allowed long icicles of sap to form on the trees. We fed the sweet ice to the horses, who enjoyed it very much.
Free ice lollies! Who wouldn't love them?
Lol. Got a Glucerna commercial leading into this. Should be a good episode
1. Put the coffee on to perk. 2. Start the home fries for the more involved Sunday morning breakfast. Fill my mug and plate, sit down, and tune into Sunday morning and the Old Cookbook Show. A nice way to start the day.
I think that was the first double "mmmmm" EVER!! It must be a real winner.
I love watching Canadians enjoying maple syrup, lol! You guys LOVE it!
All jokes aside, that looks so good!
Glen you crack me up. Such a Canadian waxing on about maple syrup and sugar!
I was so lucky to find your maple sugar video from a few days ago. Maple sugar here is about $1.00/ oz average, and I made 11 ounces of it from a partial bottle of maple syrup that I got at COSTCO. The 1 liter bottle of it is around $10.00 more or less. It is quite cost effective for me to make it as you demonstrated, but since I didn't start out with a full liter of syrup, I don't know by how much. It turned out wonderful, and I totally understand the temptation to just eat it with a spoon. Thanks for the demo.
Is there anything nicer than maple syrup 🤔
Hell no!!!!
🇨🇦 God bless the Canada!
Ça a l'air si bon !!!😋
My mum went to a école Ménagère and they used this book. I have her school copy. It is precious to me!
The tandem “mmmmm” made me laugh. You both remind me how much I love good maple sugar… and how hard it is to get good maple sugar here. 😀
Opened the video and the first thing I saw was two of Glen’s favourite things…. Maple sugar and the copper bowl. Knew then it would be a great recipe.
If you're meant to make a syrup with the maple sugar, I wonder if you could just use straight maple syrup to start with?
my mom used to make it with maple syrup every holidays when I was a kid. i wish i knew her recipe
That's what I was thinking.
Until maple syrup crystalizes it behaves like an invert sugar. The sugar in the maple syrup will hold onto it's own liquid and won't bind with any of the rest of the mixture. you end up with a swirly leaking mess of gelatinous cream and seeping maple syrup.
@@MetricJester I was wondering that, too. Thank you for explaining it so well.
@@MetricJester oh nice thanks!
Double MMM's and Glenn's happy dance seal of approval 👌
My husband was a journalist in New Brunswick for a time and he took me to a maple sugar farm he was doing a story on. I am Canadian and have never eaten anything at my house but maple syrup on my pancakes but during this visit I tasted warm maple syrup and now my pancakes only have warmed maple syrup on them. What a tiny step I was missing my whole life.
just a couple Canadians enjoying their tree juice. i love it.
These maple sugar recipes are the most Canadian things I've ever seen. And I mean that as an amazing compliment. It's just wonderful to see the 2 of you enjoying this maple sugar so very much. It's great.
Looks awesome and with the mutual yum and the happy "Glen shuffle"...this recipe is a must try.
I love how much you seem to enjoy licking the whisks. Reminds me of waiting to clean the mixing bowl and beaters when my mother baked cakes. You sir are a man after my own heart.
Looks delicious. Interesting cook books.
I would be licking the utensils to.
Glen, I enjoy watching you cook and bake, as well as your style of teaching/explaining things. Whether you succeed or you fail, you’re not afraid to show it. You’re probably the most public down to earth cook I know!
Every time I watch you cook with maple syrup, I’m reminded of the Quebec desert called “Grand-père sucrée” or sweet Dumplings made with maple syrup. It’s a recipe found, at least, in the Purity cookbook. It may be in other books as well. It’s similar to pudding chômeur, but instead of being baked in the oven, it’s cooked on the stove top. It was always a treat when my dad would make it for us!
It's often called "Grands-pères dans le sirop" if anyone is looking for recipes.
A lovely piece of Quebec culinary history. I would eat a tone of it.
Thank you for promoting Canadian Maple Syrup... But Glen, you do know we have a syrup shortage this year right and we have to dip into the Maple Reserve...
Unless you are trying to create extra demands and drive the prices even higher and profit from it... Ha Ha! I see your game.
‘Big Maple’ pulling strings in the background - lolz
Oh my! That looks so good!
I think this is the first time I've seen you two fight over a dish. High praise to the recipe!
I LOVE real maple syrup and this mousse sounds AMAZING!!! 🇺🇸❤️🇺🇸
Bouncing in food glee always gets me XD
Maple sugar was the main sugar for Canada for a looooong time. Even well after other sugar sources came along. Was just too expensive. Every family would have a decent sized block of it to last until the next maple season.
It’s honestly unfortunate that we don’t process maple sugar much anymore. It’s seriously good I’ve only ever seen it sold during harvest at the maple festival at Bronte creek.
It must be good. Glen did his "happy dance".
A sneaky grin from Julie and a happy dance from Glen - what's not to like?
You guys are soooo! Canadian it makes me proud. Got to be one to know one. Love your show and your editing is spot on. Love ,Ron from wpg.
Thanks algorithm: I just lately found the maaple sugar recipe and wanted to make it as a gift for a friend. Now I can even provide her with a recipe. A perfect fit. And thanks Glen, for all these amazing recipes.
Now, we don't have many maple trees in the north of Germany. But maybe I can find some. Until then, well: it'll be a gift for christmas.
I can't wait to tap our trees! This is definitely going to be made this spring!
The Copper bowl 🥣 is out!!!!
Totally going to make this…. My love and I tap the maple trees on our property and always end up with tons of syrup to use and give as gifts.
It is still a little too cold up here for the sap to run, but I am loving these Maple syrup/ sugar recipes! Can't wait until it is Cabine à sucre time!!! La tire
That looks super yummy! So good! I admire your restraint in licking the utensils. There was still yumminess left to lick!
Mmmmm in unison, dance of joy...yup. It's a keeper.
Your happy dance is so cute and relatable
This is awesome ! I got a copy of that book at home that was passing to my mother then to me ! ❤️
Ça l'air bon!!
They say that there is no smelevion, but I swear I could smell the maple mousse from the west coast. Wonderful as always.
Hello Glen! I really enjoy your channel...especially the Sunday morning shows where you pick recipes out of older cookbooks and it's a joy to find out how they come out. The question I ask has probably been asked before but...why do you cover the stand mixer's make and model with blue tape? It's quite obvious that it's a KitchenAid. I'm just curious.
I loved the kitchen tour you did a while back. I'm wondering if you have any tours of all you gear and dishes for the set? I feel like you have a dish for every occasion
I agree. But I think I recognize the dishes. They are from a ready made pudding dessert that is in my groceries refrigerated section. They have chocolate, creme brulee and cheesecake flavors. I want to say they are Frederick's or Oui brand, but don't remember for sure. I have saved some of the dishes myself.
My husband and I head up to New Hampshire and Vermont (from Massachusetts) with a group of friends every year for spring and sugaring season during the producers’ March “open house.” This year’s gathering was 10 days ago, and was the first time we’ve gotten together in three years - lockdown hit, and we weren’t going anywhere. And I really wish I’d seen this *11* days ago! Awesomely evil. Mmmmm, indeed!
This sugar in a cookie recipe - I wonder how that’ll taste. 😍
On my way to church today passed my neighbors house , their buckets were out ! Thought of you both !!🍁🍁(Royal oak,MI)
Glenn, what size is your new copper bowl? My wife has one and loves it even more since you showed how to use it with egg whites. Thank you for your videos.
O-oh....to have a copper bowl..... nothin' better for whipping eggs whites....
LOVE!
This looks classically Canadian. 🙂👍
Looks so good !! :)
Hahah! Gotta love when you both say "Mmmm" at the same time!
A bit of a sugar high this week Glen? Looks delicious.
Love the Can-Am spyder! Considered getting one for myself a few years back, but then opted for a hatchback; more practical. haha
@@Maplecook .... my mid-life crisis!
This looks like an amazing recipe and I am not a maple aficionado I a lot but not too often. Thank you for putting up the way to making maple sugar I miss that along the way in the past. This looks like this would be a really fun thing for a special dessert. Thanks for all you do and I kind of understood the differences in the 1936 recipe and the 1967 recipe.
Cool book!
I love that you both had similar yum faces!
happy Sunday! my goodness that looks delicious, thank you!
Looks good! Keep up the good work 👏
Just like watching a kid 😉
Love the happy dance
Really nice recipe 👍
Looks good, I will have to try it.
You said, "Maple." I was compelled to appear. I'm like the food Beetlejuice. hahaha
My mouth is watering.
Happy Sunday!
7:18
Julie and the Glen together: "mmm...."
Audience,:"sympathetic mmm...."
Thank you
Fight Fight Glen and Jules are having a fight. LOL!
Herzliche Grüße aus Österreich!
Greetings from Austria!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
I wish this had come out yesterday. My daughter made meringue cookies yesterday and I'm imagining how that would have turned out using maple.
...and the synchronized MMMMMMMM...perfect...i would venture to guess things could get aggressive if there were only one serving of this available...lol...yes, i am jealous! 😋🤣
Not a lot of local maple syrup or maple sugar here in SoCal, but this and the Maple walnut cake look completely worth ordering it!
@7:18 is the most Canadian Moment Ever.
Maple butter, please make this!
Can you ever have too much maple? No. No, you can not.
I noticed ages ago that you don't sponsorships/paid promotions. You're the only one of two channels that I try to let ads play. :)
Really enjoy your channel Glen. Hope you enjoy doing this for a long time. I have a question about using raw eggs in recipes. Maybe that is no longer considered a no-no.
Raw eggs can be a problem for some folks. However, it really depends on a personal preference. There are lots of pasteurized options, so choose what works for you.
Thanks for sharing this recipe! You were wondering why it instructed the final mixture to set for a few minutes, so I looked at the two versions kindly shown in the video. I think you made a little transcription error: In the 1930s version, it says: "Réunir les deux mélanges: battre (beat) quelques minutes." The 1960s copy says "fouetter (whip) quelques minutes". Neither uses the term "mettre". So that probably explains the curious step you mentioned. Cheers!
Makes me think of the game Mon Bazou haha
Stop hogging it! 🤣🤣🤣
I gained 50Ibs from watching you making it. Good show as always thank you
Tapped my tree (posted a video) and then it snowed. 😂 So now I wait for a thaw and hope the sap runs! 🤞
Tyler Vernon called.
He wants your maple sugar.
And of course my friend said thats what happens when the moose gets too close to the maple trees...
Maple sugar fights in that house.
Hey Glen...what's your feeling on Maple Suger? 🤔 😆
@Glen And Friends Cooking have you tried doing a brulee with maple sugar? it works perfectly and would definitely be an over the top addition to that mouse.
Ummm, can you guys come to my house?! You have my exact reactions to food. I feel like I can taste what you're tasting. I did not see the maple sugar video but I'm definitely hoping to find it so I can make it!
Just a suggestion - could you try a Crème Brûlée with the maple sugar over the top for a different flavour?
Ironic that the ad that played before this video was from Health Canada about Diabetes LOL
i read this as maple sugar mouse
Gosh Glen, I never noticed before, but you have beautiful fingernails.
I have less than a case of syrup my dad made before he died that I have been holding for just the right occasion like family get togethers and whatnot.
I think it's time to dust a bottle off.
For those of us who do not have maple trees to make our own syrup or sugar, could you use regular sugar and maple flavoring instead?
@Glen I'm curious, how many maple trees do you tap? How many do you need to make it "worth it"?
Excellent question. We live in Nepean, suburban Ottawa, the area that was hit by tornadoes a couple years back and we lost all except one of the maple trees (we had five) on our property. I was wondering if it would be worth it to try tapping it.
He said he taps five trees. He got about two liters of syrup last year if I remember correctly.
@@lesliemoiseauthor Thanks. So just one tree probably wouldn't yield very much.
I wonder if a maple sugar Crème Brule would be good also.
How good is it for you that you are a Canadian? Your love for all things maple syrup would be concerning if you weren't.
Please have some for me. Please!