When I think of Maple Syrup, I can’t help but think of warm and fuzzy memories – especially about breakfast.
So where does this d’lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup – producing 70 percent of the world’s supply. Thanks Canada!
There are several grades of syrup – ranging from extra light to extra dark – each with their own flavor profile and characteristics.
But this sugary delight isn’t just for sweet breakfasts or desserts. That’s right – maple syrup is delicious in savory dishes too! Added to a pot of slow-roasting baked beans; in a salad vinaigrette; or even a pork marinade.
Or how about some maple roasted veggies, finished with sea salt and topped over a piping hot bowl of creamy polenta – yum!
So branch out – and discover all that maple syrup has to offer.
-Kathy
Maple Vinaigrette
Makes about 1 cup
6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper
In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.
Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.
*Chef Note: It’s also great to shake ingredients together in a jar.
Recipe by Kathy Casey Food Studios®
