Dear friends of ours recently made a trek to a family farm across the state to help with the annual ritual of sugaring. They tap their maple trees and collect hundreds of gallons of sap in large buckets, all of which are hauled to the “sugar shanty” and slowly boiled in the “evaporator” until the liquid reaches the magical temperature that transforms the sap into the sweet, sticky syrup we all love.
Upon their return, and to my great delight, they gave me this tin of syrup. Although I adore pure maple syrup drizzled on pancakes and oatmeal, I do cook and bake with it frequently. I felt the need to do something special with this batch.
Scroll down to see a couple of new recipes, along with two long-standing favorites, which incorporate the delicious, amber syrup. I hope you enjoy them as much as we do!
To see the Fig Magazine article, click HERE !
Chile-Maple Glazed Salmon (click on it to go to recipe)
Maple-Dijon Roasted Root Vegetables (click on it to go to recipe)
My FAVORITE salad…Apple-Pecan Spring Greens with Maple-Dijon Vinaigrette!
And to round things out, the original version of my Over-Night Crunchy-Top Baked Oatmeal!
Our friends have converted most of their recipes to use maple syrup instead of sugar and even use it in drinks. Since I don’t have any beverage recipes planned, I will leave you with one of their family’s favorite cocktails!
1/4 oz. Pure Maple Syrup
1/4 oz. Dry Gin
1 oz. Lemon Juice
1 oz. Bourbon
Small Party :
3/4 c Pure Maple Syrup
3/4 c Dry Gin
1 c Lemon Juice
1 c Bourbon
Put in quart jar and top off with water.
Large Party :
5th Pure Maple Syrup
5th Dry Gin
Qt. Lemon Juice
Put in gallon jug and top off with water.