More Than Maple Syrup

I, as every single other Yankee, grew up having one syrup and one syrup only with our pancakes, French toast and waffles. Some of us have even poured it over a sandwich or two as a child. There simply is no other syrup to use for these breakfast items and never has been. Our bodies, minds, spirits and blood run solemnly and slowly with the maple syrup of today and all the yesterdays since we began our journey here in the rocky barrens of New England.




Outrageously great tasting

Then came a day when I was judge of a local festival and was looking for sponsors as part of a gift basket to go along with cookbooks, kitchenware, gift certificates and money. I happened upon Maine Man Flavahs, who had the most extraordinary hot sauce, made with Maine wild blueberries, I had ever tasted. Then came a package from Bar Harbor Jam Co. that had the best wild blueberry syrup in the world. And I am not exaggerating on either account. In fact, my children would NOT eat pancakes or waffles now without blueberry syrup. I began to think (of what I would have already thought)a syrup that screamed New England other than blueberries. Can you think of one other fruit or berry that is simply a moniker that means New England? Oooohhh, I can.....apples!



There MUST be an apple syrup somewhere around. For the entire summer I searched high and low for a perfect apple syrup but I could not find even one syrup whose main(or #1)ingredient was anything other than corn syrup until I took a look on the shelves of my favorite apple orchard anywhere in New England.



Not only is Treworgy's Family Orchard the entire reason for penning my third cookbook(seen on the right of this post) but as I was gleaning the shelves in their store for anything that remotely resembled pancake syrup, one little bottle caught my eye. The green Made in Maine label was enticing enough for me to dig for my glasses. On they went and I grabbed the "cider jug" looking glass bottle and what do you know! APPLE SYRUP!!!! I didn't get my hopes up much because right next to it was another bottle of apple syrup without the green Made in Maine tag. Being a scrutinizing kinda feller I am, I turned each over, just hoping the first word in the ingredient list was NOT going to be corn syrup.



Sure enough, the first bottle was corn syrup. I looked at the bottle in my right hand. Squinted, moved the green tag and read "FRESH McIntosh apple juice, sugar, cinnamon, allspice and cloves..." I immediately turned the bottle around to see the name of this syrup. Spiced Apple Syrup from McIntosh Farm, in Madison, Maine.



I placed the other bottle back on the shelf and did something I have NEVER done before in my life. Paid for something without looking at the price tag. It just didn't matter, I had the real deal. And when I explain the syrup itself below, it may seem like I am taking poetic license, being paid for this review and am getting a life time supply but you could not be further from the truth. This syrup is so good, authentic, aromatic and perfect, it is going to be in every single food column I write for print around the country.



McIntosh Farms nailed it! And I mean drove a spike through anybody else who may think their apple syrup outshines this one. It just isn't going to happen. Once you open this bottle, make sure nobody else is looking and close your eyes, Take a smell and tell me what instantly comes to mind. To me, it was Grammies kitchen. It was the most desirable apple pie being baked in an old time oven. It was the best, most vibrant apple cinnamon candle you could buy. It was the smell of apples and spices simmering on your stove all day long, and into the night.



I could go on and on, but it was much more than just apples and cinnamon. As the label says, a deeply aromatic blend of spices that were just as true in flavor as in aroma.



Now my children and I have another syrup to chose from instead of maple syrup. Don't get me wrong! I adore maple and the essence of maple drifting from room to room first thing in the morning. But when you combine that sweetness that you crave with pancakes with a fruity flavor of Maine mac's, there is absolutely nothing more I can add to this bottle, even in words. I highly urge you to seek out this company and buy a bottle of this syrup. ....NO! Buy 2 bottles! Keep one at home and sneak one as a gift to a family member or friend.



I was floored, and you will be too. The search is over now. Take a look for yourself on Facebook here or on their website here.

　

Holiday(Anyday)Sweet Flavored Butters

These butters are great for toast, bagels or muffins and are equally at home melted over pancakes or waffles. Many chefs will tell you to use unsalted real butter for flavored butters, but that's foolish! I rather enjoy the slight salty with the sweet and I think you will as well. Listed from top to bottom, enjoy any of these sweet spreads anytime.

Salted Caramel Butter

 

This is where the salty nature of plain butter or margarine is perfect with caramel.

5 caramel candies
1/2 teaspoon maple syrup
1 stick(1/2 cup) butter or margarine, room temperature

Unwrap caramels and place in a bowl with maple syrup. Cover and microwave for 20-30 seconds, or until caramel is melted and it is slightly foaming. Be careful when removing the cover to stir, it will be extremely hot. Set aside to cool for about 10 minutes, or until room temperature. Place in refrigerator if desired to hasten cooling. Beat butter with caramel mixture until smooth and creamy. Transfer to a bowl, cover and refrigerate at least one hour before serving.

　

Pecan Fig Butter

This is a slightly tricky recipe, Not for the preparation, but because of the type of fig you can use. If using dried figs, pour boiling water over them and let sit for about 30 minutes to soften. Drain well, pushing out the liquid from each fig before continuing with recipe. If using fresh figs, follow the recipe below, but be forewarned. You will not use an entire fig for this recipe, So I guess you will just have to eat the remainder of the unused, sweet, delicious fig. You can also purchase jarred or canned figs as well. Simply squeeze the daylights out of them before continuing with recipe. Raisins can be successfully substituted here as well. Simply treat as dried figs.

1 fresh fig
1 stick(1/2 cup) butter or margarine, room temperature
1 tablespoon honey
1 tablespoon chopped pecans

It is as easy as removing the stem, and peeling fig if desired before mashing with a sturdy fork and adding to a bowl with remainder of ingredients. Beat until as creamy as possible. Cover and refrigerate at least one hour before serving.

Apple Cinnamon Butter

What on earth could I possibly say about this butter that the title doesn't already? My favorite butter for everything from muffins to pork chops.

1 stick(1/2 cup) butter or margarine, room temperature
1/4 cup powdered sugar
1/4 cup apple jelly, whisked smooth
1 teaspoon cinnamon

Place all ingredients in a bowl and beat until as creamy as possible. Cover and refrigerate for at least one hour before serving.

　

Maple Cranberry Butter

Think you've had cranberry butter before? Wait till you try this one!

1/4 cup dried cranberries
1/4 cup apple juice or cider, boiling
1 stick(1/2 cup) butter or margarine, room temperature
1 tablespoon maple syrup
1 teaspoon ground cinnamon

Pour boiling juice over cranberries and let soak for at least 30 minutes. Drain well, squeezing cranberries to remove as much liquid as possible. Place in a bowl with remainder of ingredients and beat until smooth and creamy. Cover and refrigerate at least one hour before serving.

　

Orange-Lemon Butter

Sunshine in the morning! Besides coffee,(and percolated coffee at that)the fresh taste of fruit first thing always brings a smile to my face.

1 stick(1/2 cup) butter or margarine, room temperature
3 tablespoons powdered sugar
1 tablespoon lemon juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

Place everything in a bowl and beat until smooth and creamy. Cover and refrigerate at least one hour before serving.

Merry Berry Butter

And here is a present from me to you. Such a simple butter and one I didn't think of until after I took the picture. This way you won't be looking for that elusive 6th spoon in the image. I dare say there is not one type of jam, preserves or all-fruit that you can't use with this recipe. Just choose and mix!

1 stick(1/2 cup) butter or margarine, room temperature
3 tablespoons berry preserves
1 teaspoon vanilla, almond, rum or mint extract

Place everything in a bowl and beat until smooth and creamy. Cover and refrigerate at least one hour before serving.

Summer Sprouts

Yup. It's that time of year where we start thinking that we really shouldn't have had that extra slice of cake, that additional helping of lasagna or stuffed ourselves during the Holidays. But then again, it may have well been worth it. But for those of you who DO have that guilty conscience, this post is right up your alley.
For those of you who are lucky enough to have a high metabolism, try these recipes just because they are delicious, great for you and simply a great side to anything you have grilling this summer.

Summer Picnic 'Salad' 

A light meal that fits that "feel-good" category of recipes. And as for the Apple Vinaigrette? Let's just say this will be the last vinaigrette recipe you will make. Beautifully tart and reminiscent of that ol' Yankee charm, it is a keeper.

Apple Vinaigrette Dressing:

1/2 cup frozen apple juice concentrate, thawed
1/3 cup water
3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 cup extra virgin olive oil
Salt and black pepper to taste
"Salad":
1(7-ounce)bag bean sprouts(4 cups)
1 teaspoon minced garlic in oil
1/2 teaspoon chili powder
1 cup whole kernel corn
1 apple, peeled, cored and diced
1/4 cup diced water chestnuts

Begin by adding apple juice, water, vinegar, honey and lemon juice to the bowl of a food processor or blender. Pulse on high for 10 seconds and keep it running. Slowly add the olive oil to the dressing until all ingredients are emulsified well; set aside.
Get 1 quart of water boiling over high heat. Gently add the bean sprouts and boil, stirring once, for 2 minutes. Strain well and transfer to a bowl; let cool to room temperature. When ready to serve, toss with garlic, chili powder, corn, apple, water chestnuts and Apple Vinaigrette Dressing.

Enough for 4 servings

Sautéed, Saucy Sprouts

 

This is one recipe you will eat all by itself. Loaded with protein, without added fat, it is one of those feel good meals. For an even higher boost of protein, without fat, add some cubed tofu. For those of you who want a little "meat with your potatoes", so to speak. add some chicken or beef cut up small while sautéing onions and garlic.

3/4 cup vegetable broth
1/3 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil
2 tablespoons canola or peanut oil
1/4 cup minced onion
1 teaspoon minced garlic in oil
2 cups(8-ounces) sliced mushrooms
1 cup frozen lima beans, thawed
1(7-ounce)bag bean sprouts(about 4 cups)

　

Whisk together vegetable broth, soy sauce, vinegar, brown sugar and sesame oil in a bowl; set aside. In a large skillet, over medium-high heat, add canola oil until it is shimmering hot. Add the onions and garlic and stir-fry for 1-2 minutes, or just until the garlic is becoming fragrant. Add mushrooms and lima beans. Stir fry for 4-5 minutes, or until the mushrooms are tender. Add broth mixture and bring to a boil. Stir in the bean sprouts and continue cooking and stirring for 2 additional minutes. Remove from heat to serve immediately.

Asian Shrimp Omelets

 

Every once in a while, I make breakfast for lunch or supper, never giving any thought to an alternative that is considered both in the 'other East'. Asian-style omelets are eaten throughout the day and after a few bites, you will see why.


　
3-5 tablespoons oil, divided
3 green onions, sliced thin
1 rib celery, minced
2 ounces(about a cup) mushrooms, minced
1 cup vegetable or chicken broth
1 tablespoon cornstarch
1 teaspoon brown sugar
2 tablespoons soy sauce
8 eggs, beaten well
1/2 teaspoon each salt, black pepper and chili powder
8 ounces beans sprouts, chopped
8 ounces Maine or salad shrimp, chopped

Heat 1 tablespoon oil in a small skillet. Add celery and onions, cooking until the celery is softened, about 3 minutes, stirring occasionally. Add the mushrooms and cook until soft, about another minute. Remove from heat, drain and set aside.

In a small saucepan, whisk together broth, cornstarch, sugar and soy sauce and cook over medium heat until it boils and thickens, about 4-6 minutes. Set aside, covered, to keep warm.

In a large bowl, stir together eggs, spices, bean sprouts, shrimp, celery and mushrooms. Add a half tablespoon oil to a skillet over medium heat until hot. Pour in 1/4-1/2-cup measures of omelet batter to skillet and cook until browned on both sides, about 2-3 minutes per side. Transfer to plate and continue until all omelets have been made. Pour soy mixture over the top and serve immediately.

Enough for 4 people