Maple syrup - not just for pancakes

This past week I had a chance to go to Maine for a little skiing. You would think Maine would have  a lot of snow...but it rained all the way up. Fortunately the mountain did have snow on it and the trip was a success... Seeing things melting, muddy and warmer than usual made me think of spring. March typically is the beginning of these thoughts - or at least in my mind, and I remember seeing that March is also the start of Maple harvesting. This was confirmed on the ride to the mountain as my bus driver was talking to his friend about how he was starting to tap trees and how much work it is to get good maple syrup. He also commented on the "brown sugar crap" most restaurants try to pass off to the tourists. That made me laugh.

Maple syrup is (very simplified) the result of boiling down sap from the sugar maple tree. Lighter syrups are typically harvested earlier in the season, while the darker syrups come towards the end of the season. Syrups are graded based on color and flavor. They range from Grade A Light Amber which is mild, light in color and good for making maple candy and cream. There is a Grade A medium and dark syrup as well intensifying in flavor and with a darker color. Grade B is also known as cooking syrup and has a very strong maple flavor.  To learn more, there are demos throughout MA and New England.  Visit www.massmaple.org for more information on where to go near you. 

But back to the good part - eating! Sure maple syrup is good on waffles and pancakes. Some choose to pour it over hot cereal, brush it on bacon or dip their french toast in it. But did you think it would go with fish?

Add maple syrup, Dijon mustard and a little melted butter together and brush it on salmon - delicious! Scallops and shrimp would work well too. Pour a little maple syrup into mashed sweet potatoes or brush it on peeled squash before roasting. Add it to your favorite baked bean recipe, apple pie recipe or into cream cheese  or buttercream frosting for a delicious twist on spice cake. Use maple syrup to sweeten apple cider or your next latte. Add it to tea and coffee too.  There is a maple soda I saw advertised from VT.....have to find that link for you. 

Feeling guilty about eating sugar? Well consider that maple syrup has  potassium, calcium and magnesium. There is vitamin B, folic acid, and vitamin A too. One tablespoon has only 52 calories, no fat, and only 2 mg sodium.  Need some suggestions? 

Maple & Balsamic Vinegar Dressing: 

1 tsp. dry mustard
1 tsp. cilantro
3 tbsp. balsamic vinegar
2 tbsp. maple syrup
1 tbsp. lime juice
1 clove garlic, minced
1 cup extra-virgin olive oil
½ tsp. salt
¼ tsp. black pepper

Mix together the first six ingredients. Whisk in oil until dressing is emulsified. Salt and pepper to taste. Refrigerate to store for several weeks. Pour over mixed greens, sliced pears, crispy bacon and blue cheese. Or mix and match your own salad - sky’s the limit!

Maple Bars  - makes Approx. 16 Bars.

1/2 cup sugar
2/3 cup sifted flour
1/2 cup soft shortening (I use 1/4 cup butter and 1/4 cup shortening)
1 cup nutmeats
1 cup rolled oats
1/2 tsp. baking powder
1/2 cup maple syrup
1 tsp. vanilla
1 egg

Heat oven to 350'. Grease a square pan, 8 x 8 inches. Mix all ingredients thoroughly. Spread in prepared pan. Bake 30-35 minutes. Cut into squares while still warm.  Recipe courtesy of Howard Grover Farm.

So be creative - Use Maple syrup to replace sugar in most recipes - 3/4c syrup for every cup of sugar and reduce the liquids in the recipe by three tablespoons. 

Search www.massmaple.org for more maple recipes, or look on www.epicurious.com, www.foodtv.com  or in your favorite cookbook.  And let maple syrup - the good stuff, not that brown sugar crap - liven up your spring table. Or ask Home Plate Advantage to prepare some great tasting maple inspired recipes for you.

Bon Appetit!