Maple

Apple Butter Recipe

By Ashley Bode | October 23, 2013

Apple Butter

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Apple butter, in fact, contains no butter at all and is a highly concentrated form of apple sauce. A great way to use the bounty from Fall apple picking, make apple butter by producing a long and slow cooking of the apples with cinnamon, spices and maple syrup or sugar. The end result will be a deep brown, luxurious spread that can be eaten on toast, with roasted pork or chicken, or on its own.

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Sweet Potatoes with Bourbon and Maple Recipe

By Joanne Bruno | January 7, 2013

Sweet Potatoes

As a firm believer in the idea that vegetables never need to be smothered in butter and sugar to be palatable, I usually try to bring healthy and delicious veggie-full dishes to holidays and family functions to win over all of the skeptics in my life. And then there were these sweet potatoes, which, being smothered in a maple espresso bourbon sauce, are quite the indulgence yet are worth every calorie.

I may or may not have eaten half a batch on Thanksgiving and am still ruing the fact that I didn’t keep them all to myself.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others

Recipes

Maple Apple Upside Down Cake Recipe

By Marla Meridith | October 6, 2011

Maple-Apple-Upside-Down-Cake1

In Southern California we don’t get much in the line of Fall weather, but that makes us crave it even more! What defines this wonderful season more than apples, cinnamon, and maple syrup? Pumpkin too, but we’ll get to that on another post…..

Beware: your house will smell amazing if you bake up this pie. A bonus in so many ways; you get to eat a healthy cake and breath in the bliss. Enjoy! Read More

Recipes

“The Retox” Cocktail Recipe

By marcussamuelsson.com | January 14, 2011

Photo: saraicat

Photo: saraicat

You may have heard of the popular “master cleanse,” which combines lemon juice, maple syrup, and cayenne pepper for a regimen of detox.  After working on a story about Maple syrup, the staff at Saveur found themselves with a plethora of maple syrup.  After a handle of Knob Creek’s new Single Barrel Reserve arrived in the office, it was simply a matter of time before the two combined in a rocks glass.  Behold The Retox, an alcoholic version of the popular cleanse.

Courtesy of Saveur.com

Recipes

Canadian Maple-Date Cookies Recipe

By Lindsay Hunt | January 5, 2011

Photo: Lindsay Hunt

Photo: Lindsay Hunt

This week, I traveled to the winter woods of Canada.  A recipe entitled “Canadian Maple-Date Cookies” intrigued me and called to my taste buds.  Despite a nagging feeling that dates are not native to that country, nor common in their baked goods, I decided to make them anyway.

 

While measuring the ingredients, I remembered my first project for my college sculpture class.  As a studio art major, I was required to take Sculpture 1, which I dreaded intensely.  The first project was to make a cardboard sculpture, using only hot glue and scissors for help.  The professor instructed the class to choose one word and make a sculpture of the idea of that word.

It was October in New England and the leaves were aflame in gorgeous reds and oranges, so I chose “fall” as my word.  I set to work, feeling daunted by sculpture, my experience was in 2-dimensional arts: photography and painting, I was unsure how to begin making a 3-dimensional piece of art, let alone one that embodied an idea of a word.

During many painstaking hours, I crafted a “trunk” out of the corrugated interior of the cardboard, and cut out leaf-shapes to glue in a cascading shape off the body of the sculpture.  After staying up all night to finish the piece, I had a stroke of genius.  I used the glue gun to imitate sap coming out of the tree.  My masterpiece was complete.

During the critique the next day, the class gathered around my sculpture.  I gave my word: “fall.”  Critiques were not too harsh: it was perhaps too literal, my classmates said, but it was crafted well.  At the end of the critique, I added, “You didn’t notice the sap coming out for the maple syrup!” and waited for a cheer of admiration for my artistic brilliance.

There was only silence.  My professor walked back over to the sculpture.  She peered in between the leaf cutouts and into the trunk.  ”Sap doesn’t come out of the trees in fall! It comes out in the late winter!”

My face burned. I am from California, I had no idea that sap comes from the tree in winter! To save my sculpture from additional derision, I offered that because it was my idea of fall, and in my mind, maple trees did release sap in fall, then it was okay.

“No,” she said, “Awful.” And moved on.

Now, perhaps some Canadians will reject this recipe, maintaining that it has no place in the pantheon of that country’s baked goods.  However, similarly to my sculpture of “fall,” these cookies embody my idea of Canada.  Hearty from the whole wheat flour, sweet from the maple syrup that flows in abundance in Canada, and savory from the toasted pecans, which make me think of roasting nuts on the fire during the long winter.

Yes, it’s only an idea, but that might be as good as an authentic recipe from that country.  And I’d like to think if I had a Canadian friend sitting with me right now, I could share a cookie and they would think of home.

From Better Homes and Gardens Magazine

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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