Maple Madness
It could be that my French-Canadian blood is actually gushing maple syrup, but I’ve loved the stuff since I was a kid. I really love it and would gladly incorporate it into any meal: breakfast, lunch, or dinner. And, it’s got to be the real deal - pure maple syrup from Vermont or Canada, none of that squeeze bottle business. No, thanks.
So I was thrilled when my friend came back from a trip with a souvenir: the Maple Syrup Cookbook: Over 100 Recipes for Breakfast, Lunch & Dinner. Mmmm…maple heaven! I don’t believe in reprinting people’s recipes without permission, but I will share a few fun maple tips from the book to give you a glimpse into why this cookbook is so great.
There are some ingenious ways to use maple syrup in this book. For example, incorporating it into hot chocolate, using it in the actual batter for French Toast (in the egg and milk mixture), and tips for substituting it for sugar in recipes (which involves decreasing the main liquid in the recipe). There is also information on the different grades of maple syrup and some stories about maple syrup producers. The anecdotes that accompany the recipes are charming and sweet. (They’d have to be sweet, now wouldn’t they?)
I already use maple syrup when I roast sweet potatoes or butternut squash, but there are several new recipes in this cookbook that I can’t wait to try: Sweet Potato and Bacon Bisque, Maple Bacon Strata, Maple Balsamic Dressing, and Maple Fudge, to name a few. Mmm, there’s something so comforting about drizzling real maple syrup!
Tags: Canada, french toast, hot chocolate, Maple Syrup Cookbook, pure maple syrup, Vermont
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