It’s Just The Sweetest

March 16, 2022

I’m talking maple syrup. And while it’s season and the trees are tapped and the sap is flowing I can’t help but think about all the ways I love to use it. I’m sure I can manage to slip it’s warm rounded sweetness into one thing or another several times a week. From sweet to savory, cocktails to dessert, maple syrup just adds that little earthy something that regular sugar seems to lack. I’ve noted below an assortment of applications that have become my simplequietmodern favorites over the last ten years.  Now let’s tap into that dark amber goodness.

Gently reducing maple syrup by half and adding fresh blueberries to warm is the perfect topping to your favorite pancake or French toast recipe. It takes the chill off the berries and keeps that fresh quality that is lost when they’re cooked into the pancake.

 

A tablespoon or two whisked into a simple vinaigrette of olive oil and apple cider vinegar is as good on a Salad Lyonnaise as it is my take on a shaved Brussels Sprout salad with Bosc pear, Bleu Cheese and Maple Cayenne Glazed Walnuts.

 

Don’t save these for the holidays. Maple Syrup Sriracha Bacon Wrapped Shrimp. Really, you might want to make a double batch and just call it dinner.

 

If you haven’t tried this Maple Cube from Tonewood  now’s a good time to get on it. A grate over fresh Spring berries can’t be beat.

 

Jack Daniels Maple Syrup Ketchup?  Yes Please.

As a snack, with cocktails, on a salad or as a gift these Maple Cayenne Glazed Walnuts hit every note perfectly.

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Substitute a tablespoon of dark amber maple syrup for the muddled sugar cubes in your next Old Fashioned and you won’t be making them your old way again.

Sometimes a little something nostalgic is just what’s needed. Maple Walnut Fudge reminds me of countless family road trips which honestly weren’t that much fun. Whipping up a batch without leaving home? Preferable.

 

photos: gp

 

Wake Up

January 1, 2022

It’s a brand new year. And, with that, comes the hope of a better year. Not too much to ask, is it? Before we get started we might need a little sustenance on this long holiday weekend. Any of the following are easy to pull together in just a little time and pair nicely with a glass or two of something sparkling. Happy New Year!

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From the top:

Pop that cork, it’s time to start cooking. Champagne or Prosecco straight or with a festive splash of peach or pomegranate juice will get things started.

If you were lucky enough to have been gifted a Panettone  for the holidays, now’s the perfect time to turn it into French toast and serve it up with a big bowl of Cara Cara oranges. Done.

Chilaquiles are a always a fun way to start the day, or the New Year. Rick Bayless will walk you though it here. http://www.fronterafiesta.com/cook/starters-snacks-a-light-meals/355-chilaquiles-with-salsa-and-eggs-

One of my super simple favorites that I don’t make often enough is Salade Lyonnaise. A slab of artisan toast topped with a salad of frisee’, a poached egg and some beautiful thick bacon. My Maple Vinaigrette is easy enough: 2 tablespoons general use olive oil, 1 tablespoon apple Cider Vinegar, 2 tablespoons dark amber maple syrup. For any special breakfast, brunch, lunch or light supper, this is hard to beat.

photos: gp