As the owner & chef at Abbott’s Glen Naturist resort in Vermont, I always look forward to the sweet month of March. Sweet because that’s when sugaring begins. If you are unfamiliar with that term, it means drawing off sap from the maple trees & boiling it down until you have that golden amber maple syrup.
With help from our guests we tap about 50 mature trees lining our driveway. These trees can accommodate 3 buckets each. The sap begins to run when temperatures reaches over 40 during the day & falls below freezing at night. Generally a season runs from mid March to early April, if we are lucky. Abbott’s Glen produces several gallons of syrup which we utilize at the inn. The whole month of
March we host theme dinners celebrating the new syrup. Each course of the dinner highlights some maple in the recipe. Guests are also treated to a hot stack of buttermilk pancakes for breakfast with a warm cruet of syrup to pour a top.
Did you know it makes a fabulous marinade for salmon? How about a sweet potato & Peanut soup? How about enhancing your roasted veggies with a drizzle? Add some Maple syrup to your morning smoothie? Now that I have you thinking let’s get cooking. Just promise me you won’t use the fake product you find on your supermarket shelf. The real maple syrup is worth every penny..
Maple Ginger Roasted Salmon
¼ cup soy sauce or wheat free tamari
¼ cup dark maple syrup
1 Tbsp. white vinegar
1 Tbsp peeled grated fresh ginger
½ tsp crushed red pepper
1 1 ~ 1 ¾ lb. boneless salmon, skin on.
In a large baking dish stir soy sauce, syrup, vinegar, ginger, & red pepper. Lay salmon skin side up in marinade.
Preheat oven 425. Line a roasting pan with aluminum foil.
Lay fish on the foil, skin side down. Roast uncovered until fish for 12 minutes.
Pour the marinade into a sauce pan & cook down until syrupy. Pour it over the fish & serve with thinly sliced scallions.
Serves: 6 ~ 7
Maple Glazed Carrots
1 tablespoon butter
1 shallot, minced
¼ cup water
¼ cup maple syrup
¼ tsp cinnamon
5 cups sliced carrots, ¼ inch thick
4 tsp apple cider vinegar
Parsley or chives to garnish.
Heat butter in a large heavy skillet over medium high heat. Add shallot & cook stirring 1 to 2 minutes until soft & browned. Add water, syrup & cinnamon. Increase heat to high & bring to a boil. Add carrots & return to a simmer, stirring occasionally.
Cover, reduce heat to medium to maintain a lively simmer, 4 ~ 6 minutes, until crisp tender. Remove lid & stir in vinegar. Increase heat, continue to cook until liquid has thickened & carrots are coated. Sprinkle with fresh chives or parsley.
Serves 6 ~ 8