How Sweet It Is: Maple Syrup Recipes
While a kettle of water is boiling on the stove, find a heavy mug and add some maple syrup—maybe half a tablespoon or more, depending on how sweet you like a drink. Add a jigger or more of dark rum. Place a cinnamon stick in the mug. When the water boils, fill the mug, more or less, and stir. Float a pat of butter on top, and sprinkle the rest with a pinch of ground cinnamon. Don’t stir. The pat of butter will melt slowly as you drink.
Mint Maple Julep
From Elise Tillinghast, Vermont Sugar Maker
(Yield: up to 15 servings)
1 cup fresh mint
4 cups water
2 2/3 cup maple syrup (darker is better, Grade B or C)
Bourbon to taste
Steep the mint in maple syrup in the refrigerator for half a day or more. Remove the mint and mix the syrup with water and bourbon to taste. Serve with mint garnish in a chilled Jefferson cup or other metal mug. If you have to make do with a room-temperature cup, you may want to compensate by putting in less water, and pouring the concoction over crushed ice.
Maple Roasted Rhubarb with Ricotta Bruschetta
(From L’Artusi, a New York City green-certified restaurant)
½ pound rhubarb
1/3 cup maple Syrup
1 teaspoon salt
2 cups ricotta
Dice the rhubarb into small cubes and toss with the maple syrup. Add 1 teaspoon of orange zest, 1 teaspoon lemon zest, juice of one lemon, and one teaspoon salt. Place mixture in a shallow baking dish and cover. Bake for 30 minutes at 350 degrees. Let cool to room temperature.
Slice baguette and toast slices (about 12 pieces). Place generous portion of ricotta on baguette and top with rhubarb mixture. Top with olive oil drizzle.
Makes 4-6 crudité portions.