Spring is a perfect time to enjoy maple syrup

 

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, and last weekend held its annual Maple Sugar Fest.

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.

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

The classic maple syrup is amber.

Maple syrup is a natural sweetener that’s delicious over pancakes, waffles, hot cereals and French toast, as well as ice cream and yogurt.

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.

Add flavor to baked squash by filling it with maple syrup and butter before baking. Glaze carrots with maple syrup, butter and a pinch of dry mustard.

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 maple syrup recipes from www.maplefromcanada.ca.

 

 

Roast Chicken and Maple Caesar Salad

For dressing:

1/4 cup mayonnaise

1/4 cup buttermilk

1/4 cup maple syrup, preferably amber syrup

3 tablespoons Parmesan cheese, freshly grated

1 garlic clove, grated

1/2 teaspoon ground cayenne pepper

Squeeze of fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

Salt

Black pepper

For salad:

1 whole roast chicken

2 heads Romaine lettuces

1 cup croutons

1/4 cup Parmesan cheese, freshly grated

Place dressing ingredients in a bowl and whisk until combined. Set aside.

Tear roast chicken from the bones and shred. Place chicken pieces, lettuce, croutons, half the Parmesan and dressing into a large bowl and toss to combine.

Top with remaining Parmesan and serve.

 

 

Maple-Bacon Macaroni and Cheese

1 pound macaroni

10 strips bacon, cut into 1-inch pieces

1/2 cup maple syrup, preferably dark syrup

1 teaspoon smoked paprika

1 yellow onion, chopped

4 cloves garlic, chopped

1/2 cup butter

1/2 cup flour

2 cups milk

2 cups 10% cream

1 tablespoon salt

1 tablespoon ground black pepper

3 cups sharp cheddar, grated

3 cups Gruyere, grated

In a saucepan, cook macaroni in boiling water until tender. Drain and set aside.

In a skillet, fry bacon until crispy and well-browned. Drain excess fat, then add maple syrup and smoked paprika. Mix well and set aside.

In a large ovenproof pan, cook onion and garlic in butter over low heat for three to four minutes. Add flour and mix well. Over medium heat, slowly whisk in the milk and half and half. Season with salt and pepper. Cook 10 minutes.

Add maple-bacon mixture, macaroni and half the two cheeses. Combine well. Sprinkle the rest of the cheese on top and bake in a 400-degree oven for 15 minutes. Finish under the broiler for four to five minutes, until nicely browned.

 

 

Maple Salmon Pasta Salad

For salad:

3 cups medium shells or other short-cut pasta

3 cups asparagus or green beans, cut into 1 inch pieces

1 tablespoon coriander seeds

1 tablespoon mustard seeds

2 tablespoons maple sugar

1 pinch of salt

Pepper

1 pound salmon, skinless, cut into 1-inch cubes

1 tablespoon lemon juice

For dressing:

1/2 cup cottage cheese

1/4 cup maple water

1/4 cup grated fresh Parmesan

1 clove garlic

2 tablespoons lemon juice

1 tablespoon Dijon mustard

In a saucepan, boil pasta in salted water, according to instructions. With two minutes to go, add asparagus or beans. Drain, then rinse with cold water. Place in salad bowl and set aside.

For the salmon, use a mortar and pestle or small coffee grinder to coarsely grind coriander and mustard seeds. Transfer to a large bowl and stir in the maple sugar, salt and pepper. Set aside.

Drizzle salmon pieces with lemon juice, then add to the spice mixture, tossing gently to coat well. Transfer to a baking sheet lined with parchment paper and allow to rest five minutes.

Put salmon on the highest oven rack and broil five minutes, then let cool.

Use a blender to combine dressing ingredients until they are a smooth texture.

Pour dressing over the pasta and asparagus or beans and mix well. Add salmon and toss gently. Serve

 

 

Burgers With Spicy Maple Sauce

For patties:

1 pound lean ground beef

1/4 cup quick cooking oats

2 tablespoons fresh flat-leaf parsley, chopped

1 egg

1 clove garlic, pressed

1 shallot, minced

1 teaspoon Montreal steak spice

For sauce:

1/4 cup plain Greek yogurt

1/4 cup mayonnaise

3 tablespoons maple syrup, preferably amber syrup

1 clove garlic, pressed

1/2 teaspoon harissa sauce

1/2 teaspoon smoked paprika

For burgers:

4 burger buns

4 slices smoked Gouda or preferred cheese

A few thin slices of red onion

Lettuce leaves

1 tomato, sliced

Combine patty ingredients in a bowl, then shape into four 3/4-inch-thick patties.

Grill over medium-high heat for 10 to 15 minutes, turning twice, until internal temperature reaches 71 degrees.

Combine sauce ingredients in a bowl. Refrigerate.

When there’s two minutes until the patties are cooked, put the buns on the grill to toast.

Spoon sauce onto the bottom halves of the buns, place a beef patty on each and top with cheese, onion, lettuce and tomato.

 

 

Chicken Drumsticks in Maple Barbecue Sauce

For barbecue sauce:

1 cup canned crushed tomatoes

1/4 cup maple syrup, preferably dark syrup

1 tablespoon maple vinegar

3 tablespoons cider vinegar

1 clove garlic, finely minced

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1 tablespoon Mexican chili powder

1 orange, for zest

1 teaspoon onion powder

1/2 teaspoon smoked paprika

For drumsticks:

12 chicken drumsticks, skin on

1 tablespoon sesame seeds

5 sprigs fresh chives, snipped

Combine sauce ingredients in a small saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring regularly. Cool.

Place chicken in a dish or sealable plastic bag. Add half the sauce and toss to coat all the drumsticks. Cover the dish or seal the bag and marinate in the refrigerator at least two hours.

Preheat barbecue to high and oil grill. Turn heat down to medium-low. Grill drumsticks for 20 to 25 minutes, turning regularly, until the meat easily pulls away from the bone and the internal temperature is 165 degrees. If the sauce on the drumsticks caramelizes too quickly, move them to indirect heat to finish cooking.

Sprinkle drumsticks with sesame seeds and chives just before serving with the remaining sauce.

 

 

Maple Onion Confit

3 medium yellow onions, thinly sliced

1 tablespoon oil

1 tablespoon half-salted butter

1/4 cup maple syrup, preferably dark syrup

2 tablespoons red wine vinegar

1 stem fresh thyme

Salt

Pepper

In a large hot skillet over medium heat, cook onions in oil and butter for 15 minutes, until golden brown. Add a little more oil or butter during cooking, if necessary.

Add maple syrup, vinegar and thyme. Cook 10 minutes over medium-low heat, until liquid thickens to the consistency of jam. Remove thyme and season with salt and pepper to taste.

To make half-salted butter, Add 1/4 teaspoon salt to 1/2 cup unsalted butter.

 

 

Maple Strawberry Jam

3-1/4 cups strawberries, fresh or frozen

2-3/4 cups fine maple sugar

1 lemon, juiced

Wash the strawberries in cool water, dry with a clean cloth, then hull.

Combine strawberries, maple sugar and lemon juice in a container lined with parchment paper. Allow to macerate in the refrigerator overnight.

The next day, bring ingredients to a boil in a saucepan. Return to the container and leave in the refrigerator for another night.

The next day, bring ingredients to a boil in a saucepan, then cook for 25 minutes.

Blend with an electric mixer and place in sterilized jars.

 

 

Maple-Asian Marinade

3 tablespoons canola oil

3 tablespoons orange juice

3 tablespoons soy sauce

3 tablespoons maple syrup, preferably amber syrup

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon fresh ginger, grated

1 teaspoon Sriracha sauce

Combine ingredients in a sealable plastic bag or lidded container.

Marinate the desired ingredient in the marinade in the refrigerator at least 20 minutes before cooking in the oven or pan or on the grill.

 

 

Grilled Hanger Steak With a Maple-Beer Shallot Sauce and Grilled Veggies

For sauce:

2 cups gray shallots, thinly sliced

2 tablespoons canola oil

2 tablespoons maple syrup, preferably dark syrup

1/2 cup dark beer

1 cup veal stock

Salt

Pepper

For vegetables:

12 baby potatoes

1 bunch asparagus

2 green zucchini, cut into 1/2-inch slices

4 tablespoons canola oil

Salt

Pepper

For steaks:

2 tablespoons canola oil

Salt

Pepper

4 6-ounce hanger or flank steaks

In a saucepan over medium heat, sauté shallots in canola oil about 10 minutes, caramelizing well. Add maple syrup and let it reduce and thicken for five to 10 minutes.

Deglaze with beer, reduce until dry, then add veal stock. Simmer until syrupy, then season with salt and pepper.

Put potatoes into a saucepan and cover with cold, salted water. Bring to a simmer and cook about 10 minutes, until tender. Cut them in half, keeping the skin on.

Peel asparagus and cut 2 inches off the bottom ends.

Place potatoes in a bowl and toss with canola oil, salt and pepper. Do the same with asparagus and zucchini. Place each on a baking sheet, then put sheets on a grill heated to 350 degrees. Cook four to 10 minutes, until done and well-browned.

Oil the steaks and season with salt and pepper. Sear two to three minutes per side, until well-charred and cooked. Remove from heat, cover with aluminum foil and rest 10 minutes.

Serve steaks with sauce and grilled vegetables.

 

 

Maple-Pear Pancakes

2 cups unbleached flour

2 teaspoons baking powder

2 eggs

1/4 cup maple sugar

1 cup milk

1 teaspoon orange flower water, optional

1 pear, washed, cored and grated

Butter

Blend flour and baking powder in a bowl. Set aside.

In an electric mixer at high speed, beat eggs and maple sugar for five minutes, until mixture has tripled in volume.

Reduce the speed and while still mixing, add half the milk and the orange flower water, then add the flour mixture. Add the rest of the milk. Use a spatula to stir in the pear. Let rest 10 minutes at room temperature.

Heat a large nonstick pan over medium-low. When hot, brush with butter.

For each pancake, pour about 1/3 cup dough into the pan. Cook about two minutes per side. Turn when bubbles appear in the center or the edges start to brown.

If not serving pancakes right out of the pan, transfer to a plate and keep warm in a 200-degree oven.