Harvest Recipes ~ French Canadian Maple Pie

Every now and then a dessert can render me speechless. This French Canadian Maple pie is simply the best pie that I've ever tasted. Nothing needs changing. The only sadness I have is that my father didn't live long enough for me to bake it for him. He loved everything maple and this would have had  him rolling around like a cat with fresh catnip! Its amazing to me how 5 simple ingredients can blend together to create something so sublimely and intoxicatingly wonderful. My kitchen smelled as if I'd spilled  a bottle of syrup all over my wood stove...or like I'd stumbled into a sugar house in February.  When I cut into it the rich filling was still warm and the butter was dribbling out. Whipped cream was a bit like gilding the lily, but in the most perfect way. Ice cream would be too much...well maybe! All I can say is enjoy. It's just perfect and just in time for your Thanksgiving table. 


One prepared pie crust to line an 8-inch glass pie plate
2 eggs, room temperature
½ c. heavy cream 
1 2/3 c. packed brown sugar
1/3  cup of real maple syrup (preferably dark amber)
2 tsp. unsalted butter, melted


Preheat oven to 350° F. Beat together eggs and brown sugar until creamy.  Add cream, maple syrup and melted butter. Beat until smooth. Pour into prepared pie shell. Bake at 350°
F oven for 55 – 60 minutes until crust is golden and filling still quivers. It will set as it cools. Very rich – serve with  vanilla whipped cream. 

Note: a larger pie pan will require partially baking the crust. To do that, line the crust with aluminum foil and weight it down with pie weights. Usually 400 degrees for 10 minutes will be enough.


Herban Kitchen & Stillroom ~ Homemade Pumpkin Spice Latte's


Last week a good friend of mine posted a recipe for a homemade Pumpkin Spice Latte . 
While fairly intriguing, the recipe had a bit too much white sugar in it for my liking. However, my husband loves Starbucks Pumpkin Latte's and looks forward to them all year, so I was determined to take a stab at creating one that might be a wee bit healthier.  
This is the result and judging from his truly satisfied expression I succeeded! Happy Husband..Happy Life..Happy Life..Happy Wife! 
This is even more luscious on a chilly autumn night with a warming jigger of single malt stirred into it (nothing too peaty) , a crackling fire and a piece of pumpkin pie! 

3 Tbsp honey syrup  
2 tsp ground cinnamon   
3 Tbsp maple syrup   
2/3 cup of heavy whipping cream
1/2 teaspoon of unsalted butter   
2/3 cup(s) canned pumpkin   
3 cup(s) black coffee or strong Chai Tea  
1 & 1/2 cups of nut milk

For the evening a wee dram of single malt, something a bit sweet like Macallan, Glenfiddich or Glenmorangie!  

Instructions: Brew the coffee/tea and in a saucepan,  whisk together
the other ingredients.
Heat until boiling and stir gently.
Pour the heated milk, pumpkin and spice mixture into a vitamix or blender along with the coffee.
Blend until smooth and pour into mugs.
Top with a sprinkle of cinnamon and enjoy!

Herban Kitchen & Stillroom - Bone Broth 101

So as promised, here is Bone Broth 101! I've put the simplest rules of bone broth down here in this sheet that you can print out, but this is only just the beginning! Bone broth is so rich in amino acids, collagen and gelatin  that you'll want to always have it on hand, because when you see and feel the reported benefits...like suppler softer skin, increased mobility and a happier gut,   you'll begin to understand why dense rich broth has always been a staple in so many diets all over the world. 

The recipe for bone broth is essentially the same whether or not you make it in a stock pot, instapot or slow cooker. The instapot cooks it much faster and I think that it does an amazing job. It's a pressure cooker and it does in 3 and a half hours what can't be done in under 10 hours in the traditional way. That being said, I just want you all to try bone broth and I don't really care how you make it. If you use the slow cooker just put all of the ingredients in and turn it on low for 10 to 12 hours. Your kitchen will smell absolutely wonderful  and you'll have a fabulous broth to boot. If you use the stock pot it will be a little more difficult because you have to really watch it carefully.  If you use a stock pot or slow cooker, add about a cup of apple cider vinegar to the pot. This will help leech all of the minerals from the bones. Some say this is just fallacy. I say what can it hurt? 

One question I'm always asked is  "Why grassfed and organic?" My response is simple. Over the years, I've discovered that broth cooked from animal bones that are not grassfed or organic is much "scummier" ...in others words, junk is always rising to the top that you have to skim off.  Impurities, antibiotics...just ick. So I spend a bit more, and get good bones from a traceable source. 

Remember too, you can use fish heads, shellfish and other seafood sources and make a terrific bone broth as well. The secret is long, steady cooking and a steady temperature so that the collagen and gelatin are broken down evenly.  The sign of a great bone broth is that 24 hours after you've finished,  it becomes gelatinous, just like when you've roasted a chicken or rib roast and you find that wonderful jellied gravy in the pan the next morning. Even if it doesn't get jellied, it's wonderful for you. The secret to having it get all jiggly are the bones you use. Try neck bones, chicken feet, oxtails, marrow bones....anything with cartilage. Especially the chicken skin. Your wrinkles and dry skin will love all of that extra collagen!

I always add turmeric for a deep rich color!

Remember this is not your normal pot of soup. By the time you're done, if you've cooked it right, everything in the pot will be tasteless. The meat can be shredded and put back in, but there won't be flavor. So as not to waste it I give it to my dog who will eat anything. The cat won't touch it. If you pressure cook it in an Instapot, please don't give the bones to your pets because they will have become too brittle. 

The flavor of any vegetables you choose, even onions and garlic will get lost in the cooking process. What they will add is depth, nutrition and deep flavor, but they won't be easily recognizable so save the flavoring for later. Don't add salt until it's done because you'll want to make each cup or bowl individually. Thats the beauty of a pot of bone broth, is that it's the perfect tonic that you can doctor differently each time! This type of broth loves to be heated up on a chilly morning and served with lots of add-ins! Have fun! For a broth that's predominantly poultry,  I love to add some maple syrup, onion, cracked pepper and sage. You can add eggs, corn , onions and fresh garlic and create your own ramen! For a beef broth , how about some ginger, scallion, garlic and soy? Or for chicken or beef you could add chili powder, garlic, onion, cocoa powder and raisins, like a bone broth mole! You could slice up some leeks ,  cube some potatoes, add some cream and have an instant potato leek chowder. 

Start here and  develop your own add ins! Bone broth IS superfood and I always have a pot of it in the fridge. My husband, the mostly vegetarian loves it. I pour it all over the dogs food and her skin is just so nice and I've noticed that she's shedding a a lot less than she was. 

Remember this though. Unless you freeze it, bone broth is only good for 7 days. If you smell it and it smells funky, pitch it please. That's how they used to grow antibiotics:)  

The Herban Farmgirls