March is maple syrup time in the area

The sweet smell of sap evaporating has overtaken the scent of spring in some parts of Ozaukee County, where maple syrup-making is a ritual.

Maple syrup is the first crop of the year, with people collecting sap from trees when the days get warm and the nights remain cold. It can take as much as 50 gallons of sap to make a gallon of syrup, so it’s a task for the hardy.

March is Maple Syrup Month, a time to enjoy syrup on ice cream, in hot cereals, yogurt and coffee and over breakfast staples such as pancakes, waffles and French toast.

But it’s also good to sweeten bakery or to glaze such diverse items as meats and vegetables. Try a maple glaze on salmon or other fish, pork or lamb. Use it when roasting sweet potatoes, or fill half of a squash with maple syrup and butter and bake it.

Or try a healthy snack of almond butter on whole wheat bread topped with banana slices, granola and a drizzle of syrup.

Maple syrup is a good substitute for sugar. In cooking, use three-quarters of a cup maple syrup for every cup of sugar that’s called for.

That same substitution ratio is used for baking, but you should also add 1/4 teaspoon baking soda for each cup of syrup used — unless you’re using buttermilk, sour milk or sour cream, when no baking soda is needed. Bakers should also reduce the liquid by three tablespoons and decrease the oven temperature by 25 degrees.

Maple syrup can also be substituted for honey on a one-to-one basis.

Once open, maple syrup should be refrigerated. It will last a year in the fridge.

Following are some recipes for dishes made with maple syrup provided by www.vermontmaple.org.

 

Spicy Maple Turkey Burgers With Maple Pickled Red Onion

For pickled onions:

1 large red onion, sliced thin

1-1/4 cup cider vinegar

1/2 cup water

1/4 cup maple syrup

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

For turkey burger:

1-1/2 pounds ground turkey

2/3 cup shredded carrot

2 tablespoons yellow onion

1/2 tablespoon minced garlic

2 tablespoons siracha

2 tablespoons maple syrup

2 teaspoons salt

1 teaspoon pepper

Lettuce

Place onions in colander and pour two cups of boiling water over them. Let cool and place in quart jar. Heat remaining ingredients to a simmer, then pour over onions. Let sit for anywhere from one hour to several days.

Combine turkey, carrot, onion, garlic, siracha, maple syrup, salt and pepper in a medium bowl. Form four equal-sized patties.

Preheat grill to medium-high heat. Lightly oil grill grate. Cook burgers for 20 minutes, turning once, until the internal temperature is 165 degrees.

Place burger on a grilled bun and top with lettuce, pickled onions and other toppings of your choice.

Makes four burgers.

 

 

 

Maple Slaw With Grilled Pineapple

For slaw:

1 head green cabbage, finely shredded

1 head red cabbage, finely shredded

1 large carrot, grated

1 medium yellow onion, finely sliced

2/3 cup maple sugar

1/3 cup kosher salt

For dressing:

1 cup apple cider vinegar

1 cup  maple sugar

3 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1 teaspoon freshly ground pepper

1 teaspoon celery seeds, optional

For grilled pineapple:

1 whole pineapple, sliced into one-inch-thick rings

Combine slaw ingredients in a large bowl and let sit five to 10 minutes. Transfer to a colander, rinse with cold water, then dry in a salad spinner.

Next whisk together dressing ingredients in a small bowl. Pour dressing over slaw and toss to coat. Adjust seasonings to taste.

Preheat grill to high heat. Lightly oil grates. Grill pineapple rings two to three minutes per side, just until grill marks to appear. Cut into one-inch pieces to top the slaw.

 

 

 

Apple Crepes

For filling:

9 Granny Smith apples, peeled, cored and chopped

6 tablespoons butter

1-1/3 cups brown sugar

1/2 cup raisins, optional

Grated orange peels of 2 oranges

1/4 cup maple syrup

Cornstarch, as needed to thicken filling

For crepes:

4 eggs

3 cups milk

2/3 teaspoon salt

2 cups flour

4 tablespoons butter, melted

For toppings:

Warm maple syrup

Whipped cream

Mix crepe ingredients in a blender or use a whisk until no lumps remain and all ingredients are incorporated. Let rest for 30 minutes.

For topping, melt butter in a skillet over medium heat. When it starts to bubble, add brown sugar and maple syrup and stir until everything thoroughly mixed and the mixture starts to bubble. Add apples in a single layer, turn the heat to medium-high and cook until about half of the liquid has evaporated. Add raisins and grated orange peel and continue to cook until most of the liquid has evaporated what remains is a thick syrup. Add a very small amount of cornstarch, if needed, to thicken the sauce. When sauce is caramelized and apples are still a little firm, transfer mixture to a bowl.

Cook crepes individually in a crepe pan, a well seasoned cast iron skillet or nonstick pan.

Divide filling among the crepes, reserving some to top the crepes, if desired. Roll  or fold crepes, then drizzle with warm syrup and top with whipped cream.

Makes 12 crepes.

 

 

 

Maple Dijon Chicken Breast

2 teaspoons vegetable or olive oil

3 chicken breasts, fresh or thawed

3 tablespoons maple syrup

3 tablespoons Dijon mustard

Pinch cayenne pepper, optional

Salt and pepper

Place oil in a large nonstick skillet and heat on 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 while they are searing. Flip them over, cover and sear/steam 10 minutes.

Mix maple syrup, Dijon mustard and cayenne pepper in a small bowl. Brush onto the chicken breasts, flip, and repeat on the other side. Cook another one to two minutes and serve.

 

 

 

Maple Cinnamon Roasted Sweet Potatoes

3 cups chopped, peeled sweet potatoes

2 tablespoons extra-virgin olive oil

2 tablespoons maple syrup

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

Combine chopped sweet potatoes, olive oil, maple syrup, salt, pepper, cinnamon and nutmeg in a mixing bowl. Stir until all the potatoes are coated.

Place potatoes onto a rimmed cookie sheet that’s lined with parchment and coated with cooking spray, making sure no potatoes are touching. Bake in a 425-degree oven for 15 to 20 minutes, stirring halfway through.

Serve immediately.

 

 

 

Berry Rhubarb Pops

2 cups rhubarb

2 cups strawberries

1-1/2 cups yogurt

1/2 cup maple syrup

Wash rhubarb stalks and discard the leaves. Peel the stringy outside layer of the stalks and roughly chop until you have two cups. Place in a small pot with just enough water to cover the bottom and bring to a boil. Simmer 15 to 20 minutes, until soft, then remove from heat. Strain any excess liquid and let cool.

Measure and mix the strawberries, yogurt and cooled rhubarb in a blender. Blend until smooth, then add maple syrup. Taste and adjust sweetness to your preference.

Pour into Popsicle molds, attach the tops, and freeze overnight.

Variation: Adding a small handful of fresh mint leaves or other summery herbs to the mixture before blending.

 

 

Maple Balsamic Vinaigrette

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons maple syrup

1/2 tablespoon honey mustard or Dijon mustard

Pinch of sea salt

Whisk ingredients together or place in a jar, cover and shake until ingredients are incorporated.

For an oil-free option, mix equal parts mustard, balsamic vinegar and maple syrup in a jar with a lid. Shake until all ingredients are incorporated.

 

 

 

Maple Pork and Basil Dumplings

1 package dumpling wrappers

For filling:

1 small sweet onion, finely diced

1 tablespoon plus 1/2 teaspoon kosher salt

1 pound ground pork

1 teaspoon grated fresh ginger

4 garlic cloves, grated

2 scallions, green and white parts, chopped

1/4 cup plus 2 tablespoons minced basil

1 tablespoon plus 1 teaspoon maple syrup

Neutral oil

For garnishes:

Chopped chives

Chopped basil

Scallion oil

In a large mixing bowl, combine onions and 1/2 teaspoon salt. Mix with your fingers to incorporate the salt throughout. Set onions aside for about 10 minutes. Transfer onions to a thin dish towel or a few layers of thick paper towels and wrap round the onions to enclose. Squeeze out as much water from the onions as you can.

In a large mixing bowl, combine onions, pork, ginger, garlic, scallions, basil, maple syrup and remaining salt. Using a circular motion, mix with your hands about three minutes, until the filling looks homogeneous and feels sticky. Cover with plastic wrap and refrigerate for as long as a day, until ready to form the dumplings

Place a spoonful of filling about a third the size of the wrapper into the center of the wrapper. Seal using the fold of your choice. Repeat until you’ve run out of filling or wrappers.

In a large nonstick pan over medium-high heat, warm one tablespoon neutral oil, then place dumplings in the pan, bottoms down, and fry one to two minutes, until the bottoms are browned. Add 1/2 cup water to the pan, cover, reduce the heat to medium and steam six to eight minutes, adding more water, one tablespoon at a time, if the water evaporates.

Serve dumplings garnished with chives, basil, and a drizzle of scallion oil.

If you have extra filling, crumble some of the mixture onto a pizza. It pairs seamlessly with tomato sauce, fresh mozzarella, and olives.

 

 

 

Strawberry Maple Rhubarb Pie

For pie filling:

4 cups rhubarb, peeled and finely sliced

4 cups strawberries, stems removed and halved

3/4 cup tapioca flour

1/2 cup maple syrup

For crust:

2-1/4 cups flour or whole wheat pastry

1 cup butter, cut into cubes

1/2 teaspoon salt

6 to 8 tablespoons cold water

1 tablespoon maple syrup, optional

For glaze:

1 teaspoon maple syrup

1 tablespoon heavy cream or milk

To make crust, mix the flour and salt, then cutting the butter into the flour with a pastry knife or food processor until butter is pea-sized or smaller and the mixture looks a little sandy.

Mix maple syrup into six tablespoons cold water and add to the flour, adding an additional tablespoon or two of water as needed until the dough forms a ball.

Cut the dough ball in half, flatten into disks and refrigerate 30 minutes to eight hours.

Roll half of the pie dough out and line a nine-inch pie pan.

Mix strawberries and rhubarb in a large bowl, then add maple syrup and tapioca flour. Pour into the pie shell.

Roll out the second half of the pie crust and top the pie, sealing the edge and decorating as desired. Mix maple syrup and heavy cream, then glaze the top crust with it using a silicone pastry brush.

Bake in a 425-degree oven for 30 minutes, then turn the oven down to 350 degrees and bake 30 to 60 minutes. Filling should be bubbling before you remove the pie from the oven.

 

 

Roasted Brussels Sprouts and Carrots

2 slices thick-cut bacon, diced

6 to 8 medium carrots, peeled, halved length-wise and cut into 1-1/2-inch pieces

1 pound Brussels sprouts, trimmed and quartered

2 tablespoons maple syrup, preferably grade A dark robust

1 teaspoon kosher salt

Place bacon in large pan over medium heat, stirring periodically.  Once bacon has rendered fat, add carrots, cover and cook, stirring or shaking the pan occasionally for six to eight minutes. Add Brussels sprouts, cover and cook, stirring occasionally.  When carrots are browned and the Brussels sprouts are soft and golden brown, drizzle in maple syrup and add salt. Stir to combine.