100 Recipes for Breakfast, Lunch & Dinner
you have maple syrup on your breakfast, but in it? That's
the sweet premise of Ken Haedrich's Maple
Syrup Cookbook. Lovers of nature's nectar
undoubtedly will cherish the rich results.
it's every meal of the day—and dessert, of course,
too—with which Haedrich has temptingly tampered.
First, start not by topping your French
toast with syrup, but instead including it in the batter
to make the whole dish a sweeter affair, or prepare a killer
homemade granola chockfull of the sweet stuff, or munch
on a maple cream scone, or sip on maple hot chocolate.
For lunch, how about a glorious sweet
potato and bacon bisque (made delightfully sweeter by the
syrup, yet perfectly toned down with minced onion and sour
cream) and a green bean salad with a delicious lemon-basil-maple
Dinner might be a roast breast of chicken
with a red wine-blueberry glaze which has a foundation of
maple syrup and a side of to-die-for braised onions accented
with maple syrup and thyme.
The cheesecake in black-bottom cheesecake
bars is kissed by maple syrup and makes a wondrous dessert,
as does coffee chip cookies flavored with the syrup, delightful
maple fudge or homemade maple-walnut or maple-ginger ice
Of course, the maple factor would be a
bit too thick if all this were in one meal, but Haedrich,
author of a dozen cookbooks and winner of the prestigious
Julia Child Cookbook Award, gives enough variety and blends
the syrup so well with so many ingredients that you probably
will just feel you are eating gourmet food everyday rather
than one maple syrup-infused dish after another. These are
not foods that have maple syrup shoehorned in to fit a cookbook
theme, but rather outstandingly balanced recipes that either
naturally or innovatively welcome the ingredient.
Along the way, you'll feast on maple
syrup history (with roots back to Native Americans prior
to Colonists arriving in North America) and profiles of
colorful "sugarmakers" (the term for syrup producers),
like Maggie Brox, who notes the intrigue often involved
when Haedrich asks her, "After all these years, can
you predict when the sap is going to run?"
always," says Brox. "It's supposed to run
when you have warm days and cold nights, but I've
had days like that where I got nothing at all. And I've
seen it run when it's 33° F and snowing like mad.
I've decided sap pretty much runs when it pleases."
2/3 cup milk
1/3 cup pure maple syrup
2 tablespoons cream
1/4 teaspoon salt
Dash of nutmeg
8 slices bread, crusts trimmed
Butter, for greasing skillet
Yields 3 to 4 servings.
Beat eggs until light. Whisk in milk,
maple syrup, cream, salt and nutmeg.
Dip slices of bread in egg mixture, one
at a time, turning to coat both sides.
Heat a large skillet or griddle over medium
heat, then carefully butter it lightly. Cook bread for 2
to 3 minutes per side, or until golden brown. Keep warm.
Repeat with remaining bread and batter. Serve topped with
warm syrup or fruit preserves.
1-1/2 cups buttermilk
1/3 cup pure maple syrup
2 oranges, peeled and sectioned
1 teaspoon cinnamon
2 to 2-1/2 pounds chicken wings (about 16 to 20 wings)
Yields 4 to 6 appetizer servings.
Mix the buttermilk and maple syrup in
a large bowl.
Briefly process the orange sections and
cinnamon in a food processor or blender to make a coarse
Stir the orange mixture into buttermilk,
then add chicken wings. Stir to coat. Cover and refrigerate
for at least 1 hour up to 12 hours, stirring occasionally.
Preheat oven to 400° F. Arrange wings in a shallow baking
pan so they are not touching one another.
Bake for 20 to 30 minutes, or until golden
and crispy; turn wings every 5 minutes to make sure they
are evenly browned. Brush occasionally with some of the
remaining marinade, but not in the last 5 minutes of cooking
by Lisa Messinger
(Updated: 11/21/12 JLD)