Maple Syrup is something I have always taken for granted. It’s what I buy to put on pancakes and waffles. Sometimes I buy Mrs. Butterworths and sometimes I buy a brand that says “Real” Maple Syrup. I recently became aware of the difference between the two products and I learned how the “real” stuff is so versatile. I owe it all to this book:
Maple Syrup Cookbook:
Over 100 Recipes for Breakfast, Lunch and Dinner
by Ken Haedrich
The book is written by someone with deep knowledge of maple syrup from the point of gathering the sap from the tree, the boiling process and on to a wide variety of uses for the final product.
I caught the author’s enthusiasm immediately in the first chapter when he talked about the history. I liked how he linked us back to the Native Americans who taught the early settlers how to harvest the tree. The author covered innovations made by the colonists, and then on to a look at the current process for gathering maple syrup, including a nice chart on the various grades of syrup and good photos of the process.
The recipe section was, to my ignorant of maple brain, amazing! I could not believe how many different ways I can now use maple syrup. There are some breakfast recipes but this goes way beyond that. I made a list of some of the recipes I want to try. Here they are. What do you think:
- Maple Bran Muffins (page 25)
- Maple Cream Scones (page 29)
- Peach Pineapple Butter (page 54)
- Curried Pumpkin Apple Soup (page 66)
- Slow Cooker Sweet and Sour Meatballs Yankee Style (page 68)
- Green Bean Salad (page 72)
- Jicama, Orange and Grape Salad (page 74)
- Braised Onions With Bacon (page 88)
- Maple Roasted Root Vegetables (page 94)
- Maple Glazed Brussel Sprouts (page 100)
- Roast Breast of Chicken with Red Wine-Blueberry Glaze (page 103
- Maple Beef Teriyaki (page 111)
I stopped before I got to the “Sweets.” I hope looking at the list above gives you an idea of the versatility of maple syrup. All the recipes were in an easy-to-read style. Every recipe did not have it’s own picture, but many did. I liked the little sidebars with each recipe that gave a little background. It’s like having a friend comment on a personal recipe he/she is sharing with you.
As you can see, there are so many recipes I’d like to tell you about, but there isn’t time or room. (I recommend you find a copy of this book.) I will share one of the recipes today. My husband and I resolved last Fall that we would eat at least one fish meal a week.
We’ve kept our resolution, but it’s caused us to move out of our comfort zone and to experiment with different fish and different ways of cooking and eating it. Below is one of the new ways. Trust me, mango is not one of those foods we normally eat, nor is trying maple syrup on fish normal. However, the experiment was successful.
Salmon with Mango Salsa
- 1 ripe mango, peeled, pitted, and chopped
- 1 small jalapeno, seeded and finely chopped
- 2 scallions, green part only, finely chopped
- Juice of 1 small lime (about 1 tablespoon)
- 1 tablespoon pure maple syrup
Salmon and Glaze:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons fresh lime juice
- 1 tablespoon (peeled) minced fresh ginger
- 2 cloves garlic, minced
1. For the Salsa: Combine everything in a small bowl. Refrigerate, covered, to allow the flavors to blend. The salsa will actually keep up to 2 days in the refrigerator.
2. For the Glaze: Whisk together the olive oil, maple syrup, mustard, lime juice, ginger, and garlic. Set aside.
3. For the Salmon: Preheat a grill to medium-high or preheat a broiler.
4. Put it together:
Spoon the glaze heavily over the fleshy side of the salmon fillets. Set aside 5 to 10 minutes. Grill fillets skin side down for 4 to 5 minutes, carefully turn over and grill another 4 to 5 minutes. To oven broil, line a rimmed baking sheet with foil and coat with a little oil or non-stick cooking spray. Place salmon fillets on the foil, skin side down — 4 to 5 inches from heat. It should take 7 to 8 minutes. Transfer salmon to a platter or divide onto plates. Spoon the salsa over the salmon.