Tag: maple syrup recipes

French lace times two: Maple Tuiles with orange zest, rosemary

Crisp, lacy tuile cookies are pure, sweet simplicity—maple syrup (or sugar), butter, flour and salt. Here, they’re flavored with orange zest (or rosemary). Recipes below.

maple-orange-tuiles

MID-MARCH FOUND US IN UPSTATE NEW YORK, in the middle of maple syrup season. There, we met Dave and Cecilia Deuel. They have a small farm near Avon, New York, where they grow and sell “all-natural vegetables and berries” under the name of Moondance Gardens at their roadside market on Route 20. And between late February and early April, they make maple syrup.

As Dave and I walked out to their small woodlot overlooking the Genesee River Valley, he told me a little about making syrup. Each year, they tap about 250 trees, collecting 40 quarts of sap per tree on average. They boil the sap in a small barn by the house, cooking it down to about 1/40th of its original volume. So each tree produces about a quart of maple syrup. Continue reading “French lace times two: Maple Tuiles with orange zest, rosemary” →

Tubas and inspiration: Spicy Lemon Maple Salmon

Spicy Lemon Maple Salmon fillets have a subtle but lively flavor and just a hint of heat. Finishing them under the broiler caramelizes the glaze. Recipe below.

If we hadn’t gone to the tuba museum, I probably wouldn’t have made this dish. Actually, it was the Travelers Club International Restaurant & Tuba Museum, a wonderfully quirky little place we visit anytime we find ourselves in Okemos, Michigan. As we did this past weekend.

No, we didn’t have fish there, although they do serve it. What caught my attention was the maple malt Marion ordered. I was quite busy taking on an amazing slice of pecan pie, so I turned down her repeated offers of a taste. But I took her exclamations of its deliciousness to heart. And I found myself remembering the Spicy Sweet Chicken I’d made about a year ago, marrying the sweetness of maple syrup with the heat of Chinese chili paste. So later in a book store, when I saw the word maple connected with salmon on the cover of the current issue of Cooking Light magazine, something clicked. And with a quick look at the recipe, I knew I would be putting my own spicy spin on it. Continue reading “Tubas and inspiration: Spicy Lemon Maple Salmon” →