Maple Syrup Cookbook: Over 100 Recipes for Breakfast, Lunch and Dinner
Nobody has been able to capture the sensual pleasures of real maple syrup by substituting artificial ingredients. MAPLE SYRUP COOKBOOK offers a repertoire of 95 recipes featuring maple syrup as the sweetening ingredient. In addition to the classic breakfast recipes, there are starters: Orange Maple Chicken Wings and Maple Creamy Fondue. Entrees: Crispy Maple Spareribs and Maple Vinegar Roasted Pork. Baked goods: Maple Cream Biscuits and Winter Squash Spoonbread. And, of course, desserts:...
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Using maple syrup as the sugar ingredient, this book includes the classics plus relishes, breads, and desserts. Author Ken Haedrich is a food writer, cookbook author, writes a monthly food column for Country Journal. His articles have also been featured in Food & Wine, Good Food, and Horticulture. Marion Cunningham, author of The Fannie Farmer Baking Book, complimented the recipes in Haedrich's mouth-watering manual, The Maple Syrup Cookbook: "Ken Haedrich is one of the best cooks I know, with the extra gift of being a very good writer. If you cook at home, put this book on your kitchen shelf." Ken lives in Rumney, New Hampshire. Library Journal Haedrich, a Country Journal columnist, loves maple syrup: in Maple Cream Biscuits, in Maple Apple Pie, and, of course, on Banana Nut Pancakes and Death by Chocolate Waffles. This is no doubt the definitive guide to the topic, with lots of maple syrup facts and good recipes; larger collections could use the paperback.-- JS
Classic Pancakes\ These pancakes are like home to me. After I've been spinning off all sorts of pancake variations, they're comforting to come back to. They have an honest, grainy flavor; just the right amount of crunch; and a pleasant, cakey texture. Remember that whole-grain flours vary widely in their absorptive capabilities, so the batter may have to be thinned with a little milk to reach the proper consistency.\ 1 cup cornmeal, preferably stone-ground\ 1 1/2 cups whole-wheat flour\ 1/2 teaspoon salt\ 1 tablespoon baking powder\ 3 eggs\ 1 3/4 cups milk\ 2 tablespoons molasses\ 1/4 cup oil or 4 tablespoons butter, melted\ Butter for greasing skillet\ Warm pure maple syrup for drizzling on top\ 1. Stir together the cornmeal, flour, salt, and baking powder in a large bowl.\ 2. In a separate bowl, beat the eggs well and blend in the milk and molasses.\ 3. Make a well in the dry ingredients, then pour in the egg mixture and the oil. Stir just until smooth. Let the batter stand for several minutes before cooking.\ 4. Heat a large skillet or griddle over medium-high heat, then butter it lightly. Drop the batter by heaping tablespoonfuls and cook until the pancake bottoms are golden and bubbles are popping on the surface, about 1 minute. Turn and cook 1 minute on the other side. Keep warm.\ 5. Repeat with remaining batter.\ Yield: About 14 four-inch pancakes\ Maple French Toast\ In this variation on the classic French toast, maple syrup is added to the batter to infuse the bread with sweetness. A member of the Citadelle Maple Syrup Producers' Cooperative of Quebec, Canada, created this recipe.\ 2 eggs\ 2/3 cup milk\ 1/3 cup pure maple syrup\ 2 tablespoons cream\ 1/4 teaspoon salt\ Dash of nutmeg\ 8 slices of bread, crusts trimmed\ Butter for greasing skillet\ Warm pure maple syrup, fruit preserves, or lemon juice and confectioners' sugar for topping\ 1. Beat the eggs until light. Whisk in the milk, maple syrup, cream, salt, and nutmeg to taste.\ 2. Dip slices of bread in the egg mixture, one at a time, turning to coat both sides.\ 3. Heat a large skillet or griddle over medium heat, then butter it lightly. Cook the bread for 2 to 3 minutes per side, or until golden brown. Keep warm.\ 4. Repeat with remaining bread and batter. Serve with warm maple syrup.\ Yield: 3-4 servings\ Dreamy Almond Bar\ Warning: You could easily put on several pounds just reading this recipe, let alone eating it. These bars are entirely out of the question if you value your waistline. On the other hand, this is a large recipe, to be cut into small pieces, so you could stash away a piece or two for yourself and put out the rest for a Christmas or New Year's gathering. I specify a 10- by 15-inch jelly-roll pan, but I have actually used an 11- by 17-inch pan. It's not a difficult recipe, but you should read the instructions through before starting, just to be sure of the technique.\ Crust\ 1 cup (2 sticks) butter, softened\ 1/2 cup firmly packed brown sugar\ 1 egg, at room temperature\ 3 cups unbleached or all-purpose flour\ Topping\ 1/2 cup (1 stick) butter\ 3/4 cup pure maple syrup\ 1/2 cup firmly packed brown sugar\ 1/4 cup honey\ 1/4 cup heavy cream\ 2 cups chopped almonds\ 1 teaspoon pure vanilla extract\ 1. To make the crust: Lightly grease a 10- by 15-inch jelly-roll pan and set aside. Preheat oven to 375°F.\ 2. Cream the butter and sugar in a large bowl. When light, beat in the egg. Add the flour, about H cup at a time, working it in with a wooden spoon. Divide the dough into four pieces and put a piece in each quadrant of the jelly-roll pan.\ 3. Push the dough into the pan with floured hands, forming a seamless crust. Keep it as even as you can and work it up the sides to the top of the rim. It won't look perfect, but just do the best job you can; if you want to flatten it out some, roll it with a pin. Cover with plastic and chill for 15 minutes. Poke the dough three or four times with a fork, then bake for 15 minutes. Cool on a wire rack. Mix a tiny amount of flour and water together to make a thick paste, and rub a little into the fork holes to close them up.\ 4. To make the topping: After the crust has cooled for about 20 minutes, melt the butter in a large saucepan. Add the maple syrup, brown sugar, and honey and bring to a boil. When it boils, add the cream and bring back to a boil. Boil for 2 minutes. Quickly remove from heat and stir in the almonds and vanilla. Spread evenly over the crust and bake for 20 minutes; it will bubble and darken somewhat. Cool thoroughly on a wire rack, then cut into bars.\ Yield: 2-3 dozen bars\ Rich Maple Short Crust\ This is a good, maple-laced cookie bar crust that's a cinch to prepare. I use it, among other things, for Black-Bottom Cheesecake Bars (page 100).\ 3/4 cup (1 1/2 sticks) butter, softened\ 1/3 cup pure maple syrup, at room temperature\ 1/2 teaspoon pure vanilla extract\ 2 cups unbleached or all-purpose flour\ 1/2 teaspoon salt\ 1. Cream the butter with an electric mixer in a medium-sized bowl. Continue to beat, gradually adding the maple syrup and vanilla. Combine the flour and salt, then gradually add to the creamed mixture, working it in with a wooden spoon.\ 2. Using floured hands, pat evenly into a 9- by 13-inch baking pan; roll with a can or bottle to even it out. Cover, then refrigerate until needed.\ Yield: 9- by 13-inch crust
ForewordivPrefacevChapter 1Maple: From Tree to Table1Colonial InnovationsMaple AlternativesModern Maple ProductionGrading and TastingMaple in the KitchenChapter 2Maple Mornings11Breakfast ClassicsBreakfast SweetsBreakfast ExtrasChapter 3Beyond Breakfast53Soups, Starters, Salads & SaucesVegetables & Sides Main DishesChapter 4Maple Sweets95Bars & CookiesCandyPies & CakesPuddings & MoreMetric Conversions and U.S. Equivalents131Maple Information and Sources132Acknowledgments and Recipe Credits133Index134
\ Library JournalHaedrich, a Country Journal columnist, loves maple syrup: in Maple Cream Biscuits, in Maple Apple Pie, and, of course, on Banana Nut Pancakes and Death by Chocolate Waffles. This is no doubt the definitive guide to the topic, with lots of maple syrup facts and good recipes; larger collections could use the paperback.-- JS\ \
