731 mail recipes

Oxtail Stew Recipe We serve the oxtails with the bone-in, though if you want you can easily remove the bones from the meat before serving.

A creamy Cajun appetizer mold blending catfish and crawfish with cream cheese, white wine, hot sauce, and Worcestershire. No cooking required. Just chill overnight and serve with crackers.

Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

BBQ beaver tails braised with onions, sherry, mustard, and barbecue sauce, then topped with parmesan and baked. A traditional Canadian wild game preparation for an unusual cut of meat.

Maple pumpkin cheesecake on a graham cracker crust, topped with a maple pecan glaze. Creamy, warmly spiced, and rich with real maple syrup, cinnamon, and nutmeg.

Homemade barbecue sauce with maple syrup, English mustard, butter, and lemon juice simmered for an hour. A rich, tangy-sweet glaze for ribs, chicken, and grilled meats.

Soft maple raisin cookies with applesauce, pumpkin pie spice, walnuts, and a fluffy maple buttercream frosting. A spiced drop cookie that tastes like autumn in every bite.

Chocolate maple cake with unsweetened chocolate, folded egg whites, and a maple walnut buttercream frosting. Split into four layers for an impressive celebration cake.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

Herb-rubbed pork loin roast with tart apples, red onion, and brown sugar, finished with a reduced apple juice and maple syrup pan gravy. A fall Sunday dinner classic.

Chinese-style broiled chicken breasts marinated in soy sauce, maple syrup, sesame oil, and garlic with a hint of red pepper. Crispy-skinned and lacquered with a sweet-savory glaze.

Cheesy crawfish casserole with peeled crawfish tails, the holy trinity, mushrooms, and rice in a cream cheese and Velveeta sauce, topped with crispy fried onions. The Louisiana potluck classic.

Dairy-free maple oat breakfast buns made with a bread machine, filled with toasted oats, raisins, cinnamon, and brown sugar. Soft yeasted rolls with no butter or eggs.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.