Makes about 3 cups A shrub is a syrup made from cooked fruit and sugar (or other sweetener, like honey or maple syrup), strained and mixed with vinegar. Historically, it’s been used to preserve fresh fruit beyond its growing season. But today, mixologists use it as a fruity and acidic […]
Makes one 9-inch pie The complementary flavors of maple and pecan combine in this pie to create an earthy, buttery, robust dessert. Be sure to purchase Grade B maple syrup as the darker amber color and deeper maple flavor are essential to this pie. In the variation that follows, adding […]
Makes 4 servings Pan-steaming, an excellent technique for cooking vegetables, uses a small amount of flavorful liquid in a covered pan. There are two benefits: a quick cooking time that helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce. Ingredients 2 lb […]
Makes 8 ounces Note: If you like, you can substitute honey for the maple syrup.
Makes 10 to 12 servings Ingredients 2 1/2 cups raw cashews 3 cups water 1 cup coconut milk 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1 1/2 teaspoons freshly grated nutmeg, plus more for garnish 1/4 cup maple syrup 1 1/4 cup bourbon (optional) Directions In a large covered […]
Makes 8 to 12 servings This cake is a cross between sticky toffee pudding and a fluffy pumpkin snacking cake. It is lightly spiced, spongy and moist, and best when bathed in maple caramel sauce. Leftover sauce should be refrigerated and lightly heated before serving. Substitute about 2 teaspoons of […]
Makes 6 cups, approximately 10 to 12 servings
Makes 10 servings The sweet and savory bites of glazed turkey are just the upgrade Thanksgiving dinner needed! Simply omit the walnuts for a nut-free dish, and thicken the pan sauce with a corn starch slurry for a gluten-free option.
Makes 4 servings Chef’s Note: Shichimi Togarashi is a spicy Japanese seasoning blend, which includes chilies, sesame, orange peel, nori and more.
Makes 6 servings Miso-Maple Glaze Ingredients 1/3 cup white miso paste 1/3 cup maple syrup 1/4 cup soy sauce 1/4 cup mirin 2 tablespoon rice wine vinegar 2 teaspoon sesame oil 1 tablespoon dijon mustard Ingredients 12 mini carrots, cleaned and peeled (or 12 baby carrots) 1/2 lb red skin […]
Makes 8 servings If you have the grill going, you can cook the corn on the grill instead of in the oven. Ingredients 4 ears corn on the cob with husks still attached Kosher salt, as needed 6 cups mesclun lettuce mix, rinsed and dried 3 red beefsteak tomatoes, sliced […]
I am one of those people who says, “Oh my goodness, this is my new favorite food” when I taste just about anything, so my endorsement may not hold much weight. That being said, I love sticky toffee pudding more than just about anything. If you’ve never had sticky toffee […]