Maple syrup is a sweetener made from the sap of maple trees, primarily sugar maples, by boiling the sap to concentrate the sugar. According to the “Encyclopedia of Food and Drink in America,” Native Americans are generally thought to have been the first to tap maple trees and to turn the sap into syrup. The sap is less than 3% sugar; 32 to 40 gallons of sap boil down to just one gallon of syrup.
Maple syrup tastes sweet with a distinct, rich flavor accented with a blend of caramel, vanilla, with a hint of woodiness.
Don’t think of it just as a breakfast partner to pancakes or waffles. The syrup lends a gentle note to many savory dishes, especially bold-flavored vegetables, such as Brussels sprouts and greens.
Of course, it’s also a scrumptious addition to pecan pie, cakes, and cookies. Enjoy.
Martha’s Maple Bourbon Pie
I clipped this recipe from a long-ago Martha Stewart Living magazine. When baking the pie for the photo, instead of using pecan halves, I bought pecan pieces on sale and used those in the pie filling. Martha Stewart suggests using half of the pristine pecan halves on top of the filling, arranging them in concentric circles. It looks beautiful that way, I agree. But I saved a lot of money using higgledy-piggledy bargain pecans, adding the entire amount to the filling.
Yield: About 8 wedges of pie (pie dough for two pies)
INGREDIENTS
Pate Brisee (pie dough): 2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces, 1/2 cup ice water
All-purpose flour, for dusting work surface
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves, divided use
For serving: Whipped cream
Cook’s notes: I keep an eye on the pie from time to time as it bakes, leaving the oven light on. If the crimped edge the crust starts to get too brown, I cover the edge with a pie shield, a ring (either made of silicone or metal) that fits over the crimped edge.
DIRECTIONS
1. Prepare pie dough: In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic wrap. Transfer to the refrigerator and refrigerate for 1 hour. Use one disc in this recipe; you can freeze the extra dough for future use.
2. On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie pan, leaving a 1/2-inch overhang. Fold overhang under evenly. Press the folded edge gently between your thumb and index fingers to make a raised edge. Make this raised edge as even and uniform as possible. To crimp, place index finger of left hand against inside edge of pie. Place thumb and index finger of right hand on either side of left index finger and gently pinch. Move thumb to where your left index finger was and repeat process until entire pie is crimped. Refrigerate for 30 minutes. Use tines of fork to pierce dough in several places on the bottom of the dough.
3. Adjust oven rack to middle position. Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves (see introduction). Pour filling into chilled pie shell; arrange remaining pecan halves on top of pie.
4. Bake 15 minutes, then reduce heat to 350 degrees (see cook’s notes). Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature accompanied with whipped cream.
Source: Adapted from Martha Stewart Living
Skillet-Roasted Brussels Sprouts with Maple Syrup and Smoked Almonds
Pan roasting vegetables creates a gentle sweetness. The caramelization of the cut edge of these Brussels sprouts also offers a welcome texture contrast. A mix of maple syrup and sherry vinegar lends a delicious sweet-tart edge to the vegetal personality of Brussels sprouts. For a bonus burst of flavor, chopped smoked almonds come to the party. If you prefer, instead of smoked almonds, add crumbled crisp bacon.
Yield: 4 servings
INGREDIENTS
1 pound small (1 to 1 1/2-inches in diameter) Brussels sprouts, trimmed, halved top to bottom
5 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon sherry vinegar
Salt to taste
1/4 cup smoked almonds, chopped
DIRECTIONS
1. Arrange Brussels sprouts in a single layer, cut sides down, in a 12-inch skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 to 6 minutes (check on them after 4 minutes -— the center ones may be browning quickly and need to change places with the ones on the edge.
2. Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and a paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat as needed. Meanwhile, combine syrup and vinegar in a small bowl.
3. Off heat, add syrup-vinegar mixture and toss to coat sprouts. Season with a little salt (remember that the smoked almonds are salty). Transfer to a large plate and sprinkle with almonds.
Source: Adapted from America’s Test Kitchen
Kale Salad with Dates and Almonds
This dish could turn kale-doubters into true-blue kale fans. Dates, dried cranberries, and maple syrup bring sweetness to the salad, while toasted almonds add welcome crunch and richness. Be sure to allow salad to sit at room temperature before serving, 10 minutes if made with Tuscan kale, 30 minutes if made with curly edge kale.
Yield: 6 side dish servings
INGREDIENTS
3 tablespoons fresh lemon juice
1 tablespoon maple syrup
Coarse salt and freshly ground black pepper to taste
4 tablespoons extra-virgin olive oil
2 tablespoons diced dates
1 medium garlic clove, minced
Dried red chili flakes to taste
6 cups Tuscan kale (cavolo nero) or curly edge kale that has been washed, patted dry, midrib removed, loosely packed, cut into 1/4-inch-wide crosswise slices
Garnish: 1/2 cup toasted slivered almond, see cook’s notes
Garnish: 1/3 cup dried cranberries
Cook’s notes: To toast nuts, place in single layer on rimmed baking sheet. Place in 350-degree oven until lightly browned, about 3 minutes. Watch carefully because nuts burn easily. Cool before use.
DIRECTIONS
1. Prepare vinaigrette: In a small bowl, whisk together lemon juice, maple syrup, salt and pepper. Add olive oil in thin stream, whisking constantly. Stir in dates, garlic and generous pinch (or more to taste) of hot red pepper flakes. Set aside.
2. Place kale in medium-large bowl. Stir vinaigrette and pour on kale; toss well. If using Tuscan black kale, allow it to sit at room temperature for 10 minutes before serving. If using curly edge kale, allow it to sit at room temperature for 30 minutes before serving.
3. Taste and adjust seasoning as needed. Divide between 6 plates. Top with almonds and cranberries. Serve.
