It’s time to feature maple syrup as you cook

It’s the time of year to celebrate the sap that comes from maple trees and the syrup made from the sap.

Riveredge Nature Center in the Town of Saukville is perhaps the most well-known local producer of maple syrup. It will host its annual Maple Sugar Fest from noon to 4 p.m. Saturday, March 14.

There will be music from 1 to 3 p.m., a tree-tapping trading post, the telling of maple legends, stories and songs, try-it-yourself tree tapping, crafting with natural materials and a demonstration of the evaporator.

Those attending will also receive a pancake and pickle in syrup, with additional pancakes available for purchase, as well as  hot chocolate, maple sugar coffee, beer, sap tea and popcorn.

The fest is open to people of all ages .

The cost is $5 per person with children 2 and younger admitted free.

All around the state, evaporators are going great guns to turn sap from Wisconsin’s state tree into syrup during March, Maple Syrup Month.

Maple trees require freezing nights and warm days for the sap to flow, and it takes 30 to 40 gallons of sap to produce one gallon of syrup.

The syrup is graded based on color and flavor. The four main grades are golden, which has a delicate taste; amber, which is known for a rich taste and is the classic syrup flavor; dark, which has a robust taste; and very dark which is known for its strong taste.

Maple syrup is a natural sweetener.  Blend a small amount of maple syrup with marshmallow creme for a sundae sauce or warm maple syrup with rum to create a sauce for ice cream.

Maple syrup makes a tasty glaze for baked hams and other meats, and it can be mixed with cream cheese to create a delicious fruit dip.

Since pure maple syrup will not freeze, the freezer is a good place to store it almost indefinitely. Bring the syrup to room temperature or warm it before serving.

Following are recipes from www.vermontmaple.org.

 

 

“Mud Season” Pie

For crust:

24 chocolate sandwich cookies

6 tablespoons salted butter, melted

For brownie layer:

4 ounces, 60% to 70% dark chocolate bar

1/2 cup unsalted butter, cut into pieces

1 cup brown sugar

1 teaspoon vanilla extract

2 eggs

3/4 cup plus 2 tablespoons gluten free flour

1/4 teaspoon baking powder

3/8 teaspoon salt

1/2 cup semi-sweet chocolate chips

For chocolate pudding:

1/3 cup cornstarch

1/4 cup cocoa powder

1 cup cream

2 -1/2 cups whole milk

1/3 cup maple sugar

1/4 cup maple syrup

1/4 ounces 70% to 80% dark chocolate, chopped

1 tablespoon vanilla extract

2 tablespoons unsalted butter

For whipped cream:

1 cup heavy cream

4 tablespoons maple syrup

1 tablespoons cornstarch or marshmallow fluff

1 teaspoon vanilla extract

Pulse cookies in a food processor until finely ground. Fold in melted butter until ingredients just stick together when pinched. Put mixture into pie plate and spread evenly across the bottom and up the sides. Bake in a 350-degree oven five to eight minutes.

For brownie layer, chop chocolate bar into one-inch chunks. Melt chocolate and butter in a double boiler or microwave in 30 second intervals. Let mixture cool to room temperature, then stir in brown sugar and vanilla. Add eggs and mix well.

In a separate bowl, sift together flour, baking powder and salt. Incorporate  chocolate mixture into the dry ingredients and fold until batter just comes together, taking care not to overmix. Stir in chocolate chips. Pour half to three-quarters of the batter into cookie crust and bake about 10 minutes.

For pudding, whisk cornstarch and cocoa powder in a medium bowl. Stir in cream. In a separate pot, combine milk and sugar over medium heat and gently simmer until sugar dissolves. Add the chocolate mix and whisk constantly eight minutes, just under a simmer. The mixture should be steaming, but not boiling.

Remove from heat and add chocolate, vanilla and butter. Cool a few minutes, then pour over the brownie layer in the pie crust. You will have leftovers. Wrap pie and refrigerate at least three hours or overnight.

Whip the whipped cream ingredients until you see stiff peaks. Pile atop pie and serve.

 

 

Maple Energy Bar

1 heaping cup packed  pitted dates (deglet noor or medjool)

1/4 cup maple syrup

1/4 cup creamy salted natural peanut butter or almond butter

1 cup roasted unsalted almonds, loosely chopped

1-1/2 cups rolled oats

Chocolate chips, dried fruit, nuts, banana chips, optional

Process dates in a food processor until small bits remain. It should form a dough-like consistency.

Toast oats in a 350-degree oven 10 to 15 minutes until slightly golden brown, if desired. Place oats, almonds and dates in a large mixing bowl and set aside.

Warm maple syrup and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture, then mix, breaking up dates to disperse throughout.

Transfer to a parchment-lined eight-inch square baking dish. Press firmly until uniformly flattened. Cover with parchment or plastic wrap and place in refrigerator or freezer for 15 to 20 minutes.

Remove bars from pan and chop into 10 even bars or nine squares. Store in an airtight container for up to a few days.

 

 

Maple Chipotle Tacos

For tacos:

1 onion, chopped

4 cloves garlic

1/2 cup soy sauce

1/3 cup maple syrup

1 tablespoon chipotle puree

1 small bunch cilantro, leaves and stems

Salt

Pepper

2 pounds skirt steak

2 tablespoons tomato paste

7 ounces salsa

For tortillas:

Cheese

Thinly sliced radish

Cilantro

Red onion

Avocado

For maple-citrus slaw:

1/2 head green cabbage, shredded

1/2 head red cabbage, shredded

2 medium carrots, shredded

1 small red onion, shredded

4 tablespoons lime juice

2 tablespoons maple sugar

1 tablespoon hot sauce

2 ounces vegetable oil

Salt

For slaw, combine shredded vegetables in large bowl. In a small bowl or jar, combine lime juice, maple sugar, hot sauce and oil. Whisk or shake until combined. Add dressing to vegetables and toss to coat, seasoning with salt to taste. Set aside.

Combine onion, garlic, soy sauce, maple syrup, chipotle, cilantro, salt and pepper in a blender or food processor and puree. Place skirt steak in a large, non-reactive dish and pour mixture over beef. Turn to coat, cover with plastic and marinate in refrigerator four to eight hours.

Preheat broiler or light a grill. Remove beef from marinade, scraping excess from the beef. Reserve marinade. Cook beef until browned, charred in places and medium-rare. Let beef rest on cutting board.

Pour reserved marinade in a large saucepan and bring to a simmer. Add tomato paste and cook, stirring, five minutes. Add salsa and simmer for several minutes. Slice beef into thin strips, then roughly chop. Add chopped beef to saucepan, turn to coat with sauce and warm through.

Serve with garnishes.

To make chipotle puree several cans of chipotle peppers in adobo sauce in a food processor or blender. This puree stores in the refrigerator for weeks.

 

Maple Dijon Chicken Breast

2 teaspoon vegetable or olive oil

3 chicken breasts, fresh or frozen and thawed

3 tablespoons maple syrup

3 tablespoon dijon mustard

Pinch of cayenne pepper, optional

Salt

Pepper

Place oil in large, non-stick skillet over medium-high heat. Pat chicken breasts dry with paper towel and lightly season with salt and pepper. Add to pan and sear 10 minutes. Do not move the chicken breasts.

Flip chicken over, cover pan and cook 10 minutes.

Mix together maple syrup, Dijon mustard and cayenne pepper in a small bowl. Brush maple Dijon glaze onto chicken breasts, flip and do the same on the other side. Cook one to two minutes. Serve.

 

 

 

Maple Pickled Hot Peppers

Hot peppers

Garlic

Fresh fennel flower or dill weed

Maple syrup or maple sugar

Apple cider vinegar

Wash, stem and slice hot peppers and pack into clean jars of appropriate size. Add a peeled clove of garlic and a sprig of fresh fennel flower or dill weed to each jar.

Add a tablespoon or two of maple syrup, then fill with apple cider vinegar.

Seal and store in refrigerator.

 

 

Maple Sweet and Sour Pork

2 eggs, lightly beaten

1/2 cup flour

2 tablespoons soy sauce

2 pounds lean pork, cut into bite-sized pieces

1 green bell pepper, chopped

2 carrots, sliced

2 cloves garlic, minced

1 cup canned pineapple chunks, drained, juice reserved

2 tablespoons vinegar

1/2 cup maple syrup

1-1/2 tablespoons cornstarch

2 teaspoons ketchup

In a shallow bowl, whisk together eggs, flour and soy sauce. Dip pork in batter, coating well. Deep fry pork at 375 degrees for 10 minutes or pan fry until internal temperature is at least 145 degrees. Drain on a paper towel lined plate.

In a saute pan, combine fried  pork with green pepper, carrots, pineapple, garlic and 1/2 cup pineapple juice. Bring to a light simmer, cover and cook 10 minutes.

In a small mixing bowl or measuring cup, whisk together cornstarch, vinegar, ketchup, maple syrup and 1/4 cup water. Stir into pork mixture and simmer five minutes, until the sauce is thickened and pork is tender. Serve with rice or your favorite grain.

 

 

Smashed Chickpeas Salad

15-ounce can chickpeas, drained and rinsed

3 tablespoons vegan mayo, tahini or regular mayo

1/2 teaspoon mustard

1 tablespoon maple syrup

1/4 cup red onion, diced

2 teaspoons dried dill

Salt

Pepper

In a medium bowl, lightly mash chickpeas with a fork or potato masher. Add mayo, mustard, maple syrup, red onion, dill, salt and pepper. Mix well. Taste and adjust for flavor, adding more maple syrup for sweetness or more mustard for some extra zing.

Serve as a sandwich filling or atop a fresh pile of greens.

For a little crunch in salad, add some roasted sunflower seeds.

 

 

Maple Bacon Dip

8 slices thick-cut bacon

2 cups plain Greek yogurt

1/4 cup maple syrup

2 tablespoons brown sugar

1 teaspoon vanilla

4 to 5 Granny Smith apples

Juice of 1 lemon

In a medium skillet over medium heat, fry bacon 10 to 12 minutes, until slightly crisp. Drain on a paper towel and set aside.

Place yogurt, maple syrup, brown sugar and vanilla in a medium bowl. Mix until smooth and fully combined.

Chop bacon into pieces. Fold two-thirds of the bacon into the yogurt mix and transfer to a serving dish. Garnish with remaining bacon.

Cut apples into slices and toss in lemon juice. Serve with dip.

 

 

Maple Rhubarb Jam

2 cups rhubarb, chopped

1/2 cup maple syrup

2 tablespoons lemon juice, fresh squeezed if possible

1 tablespoon powdered pectin

Pinch salt

1/2 teaspoon cardamom, ground

Place chopped rhubarb, maple syrup, lemon juice, powdered pectin and salt in a medium-sized pot. Bring to a boil over high heat and boil one to two minutes.

Reduce the heat to medium-low and simmer with lively bubbles 20 minutes, stirring occasionally.

Remove from the heat and stir in 1/4 teaspoon cardamom. Cool the jam completely, then adjust cardamom to suit your taste. Spoon cooled jam into a jar with a tight fitting lid and refrigerate as long as one week.