March 8, 2018

If it’s March, then it’s maple syrup season. The first of the new year’s harvests begins this month with the tapping of the trees and the cooking down of each precious drop. The soft rounded sweetness of maple syrup enhances everything from savory to sweet, morning till night. I have a preference for grade B dark amber for its particularly deep rich maple flavor. Here are a few favorite uses you might try to carry you through to the end of this relentless winter.

Top to bottom:

Gently simmer maple syrup to reduce by a third. Off heat, gently add fresh blueberries to warm and serve with your favorite pancake recipe. https://simplequietmodern.com/2014/04/13/blueberry-pancakes-the-remake/

A simple maple syrup vinaigrette is just right on a bitter green like frisée. https://simplequietmodern.com/2012/11/11/i-dont-love-brunch/

Jack Daniels Maple Ketchup? Yep. Pretty tasty. https://simplequietmodern.com/2013/06/08/i-do-know-jack/

You don’t need a special occasion for Spicy Maple Bacon Wrapped Shrimp…just a snowy night in.       https://simplequietmodern.com/2014/02/05/valentines-day-befores/

Maple Walnut Fudge…pretty classic. https://simplequietmodern.com/2014/03/25/liquid-harvest/

Simple, simple, simple. Cayenne Maple Glazed Walnuts https://simplequietmodern.com/2013/11/30/mmmm-maplely/

Photos: gp


The idea of blueberry pancakes always sounded good but seemed to lack a little something once I took a dive in. I finally figured out that it wasn’t the individual elements, it was the way they went together that mucked things up. So, to simplify, I start with an Austrian Pancake.  While that’s  baking there is just enough time to reduce some pure maple syrup by about a third…to thicken it and intensify the flavor. Off  heat  the fresh berries are gently added to the syrup…warming them and taking the raw edge off without actually cooking them. Then plating. Who knew that a little deconstruction would lead to this… simplequietmodern pancake perfection.