Maple syrup

We’re not talking about Aunt Jemima here, we’re talking 100% pure maple syrup (probably best if it’s Canadian). Unlike corn syrup or cane sugar, maple syrup contains many healthy chemical compounds that have favorable health properties, plus, it’s less processed; simply boiled to cook off some of the water content of real maple sap. Though it’s renown for its pairing with all things pancake-y, you can sweeten many recipes with a dose of maple syrup. Case and point Cocomama’s Banana Cinnamon and Wild Blueberry Quinoa cereal flavors both have a healthy dose of pure maple goodness.

• Where to find: You can find pure 100% maple syrup at just about any grocer.
• Recipe Pick: This Week for Dinner’s 60 Second Maple Brussel Sprouts… Ya we found the least pancake-y think ever!

Ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons wine vinegar or lemon juice
• Salt and freshly ground pepper, to taste
• 4 tablespoons olive oil
• 1 tablespoon pure maple syrup from Canada
• 2 tablespoons minced chives or fresh herbs (optional)

Directions

1. In a bowl, combine Dijon mustard and wine vinegar or lemon juice. Season to taste.
2. Using a fork or whisk, whip the dressing while adding olive oil and maple syrup.
3. Adjust seasoning and add chives or fresh herbs, such as basil or tarragon, if desired.

Makes about 1/2 cup

Ingredients

• 2 tablespoons loose Earl Grey tea leaves (or 3 tea bags)
• 1/2 cup cold water
• 1-1/3 cups half-and-half or light cream
• 3 tablespoons Grade A pure maple syrup from Canada 
• 4 egg yolks
• 3 tablespoons maple sugar
• Garnish: Orange slices, blueberries, raspberries and mint leaves

Method

1. Preheat oven to 300°F. Bring a kettle or pot of water to a boil. Place four 5-ounce baking dishes or ramekins in a metal baking pan; set aside.
2. In a small saucepan, bring water to a light boil; add tea leaves, turn off heat and allow to steep 5 minutes.
3. Strain the tea and discard leaves or bags. In a medium saucepan, stir the tea, half-and-half and maple syrup. Cook on low until warm (105°F).
4. Meanwhile, whisk egg yolks in a large bowl. Whisk 1 tablespoon of the warm tea mixture into the egg yolks; whisk in another 2 tablespoons, then gradually whisk in remaining tea mixture.
5. Divide evenly into the four baking dishes. Place custards, still in the baking pan, in the oven; add enough boiling water to the baking pan to come halfway up the sides of the dishes. Bake just until set, 25-30 minutes.
6. Use tongs to remove dishes from pan. Place on wire rack to cool 1 hour. Cover with plastic wrap and refrigerate 2 hours (up to 24 hours) to chill thoroughly.
7. Sprinkle about 2 teaspoons maple sugar in an even layer on top of each of the cold custards; broil 3 inches from heat until sugar bubbles and turns amber, 3 to 5 minutes. Garnish with mint leaves and fruit; serve immediately.

Serves 4

One morning last summer, my teenage niece was in the kitchen helping me get breakfast ready for my parents.

Holly lives in Georgia, and we have a good time exchanging food obsessions. Her family sends me things like Georgia peach butter, and in return I send them things like Maine blueberry jam and, for my brother’s last birthday, whoopie pies.

“You have such good bread here!” she exclaimed after a week of sampling Standard Baking baguettes and some luna bread from Micucci’s.

So I decided to really blow her mind by getting out the maple syrup.

Holly, like most American kids, grew up on the fake stuff made out of corn syrup and “maple flavoring.”

I told her to close her eyes and open wide, then put a teaspoon of pure Maine maple syrup in her mouth.

Her eyes grew big, and the expression on her face told me she’d never be satisfied with the fake stuff again.

And now there’s even more reason to stick with the real thing and attend Maine Maple Sunday events at participating sugarhouses this weekend: Recent research has uncovered a hidden benefit to eating maple syrup — it’s swimming with antioxidants that may help keep you healthy.

Navindra Seeram, an assistant professor in the Department of Biomedical and Pharmaceutical Sciences at the University of Rhode Island, found 54 antioxidants in maple syrup, five of which were new compounds. Several of them are compounds that are reported to have anti-cancer, anti-diabetic and anti-bacterial properties.

Seeram said he found the sheer number of antioxidants in syrup to be “mind-boggling.”

“What happens is the plant is naturally producing compounds to protect themselves, and these compounds are flowing in sap,” Seeram said. “When you’re boiling the sap down, when you’re reducing it, these natural antioxidants are persisting in syrup. They survive.”

Seeram’s research was funded by the maple syrup producers of Quebec, so one of the new compounds was named Quebecol. (“I got heat about that too, from Vermont,” Seeram said, laughing.).

No one knows if all of these beneficial compounds will actually have some kind of physiological effect in humans, or how much syrup you’d have to eat to benefit from them. That work hasn’t been done yet.

Certainly if it’s antioxidants you’re after, blueberries or some other antioxidant-rich fruit would be a better choice over sugar-laden maple syrup, Seeram acknowledges. But if you choose to use a sweetener of some kind, he said, it’s safe to say that pure maple syrup would be a better choice over a store-bought brand that’s mostly corn syrup.

That’s not a license to use half a jar of maple syrup on your pancakes. Moderation is key.

“It’s a sugar, and I’ve always made that very clear to people,” Seeram said. “Drizzle it. Don’t pour it on.”

It seems to me this is also a good reason to start using maple syrup more often in different ways — in glazes and sauces that provide the flavor and benefits of maple syrup without overdoing it on the sugar.

Seeram said that’s what his own family is trying to do.

“I think that’s what should happen,” he said. “I think maple needs to expand beyond being on top of your pancakes. It has very unique flavors, right? I think it should be integrated into cooking.”

Of course, a lot of Maine chefs are already doing just that, and some have agreed to share their ideas for using it in creative ways.

Jeff Buerhaus, chef/owner of Walter’s in Portland, makes a maple glaze for scallops that starts with a good quality maple syrup. He thins the syrup a little with fresh lime juice, then adds a touch of cumin to taste.

Chris Gordon, the chef at Sea Dog Brewing Company in South Portland, makes a maple pecan glaze named after his son Reed, who taps trees with him in their own backyard. The chef uses the glaze (see recipe at right) with pork, lamb and scallops, and even as a dip with pretzels.

Food writer Kathy Gunst and her husband also make their own maple syrup from trees tapped at their home in South Berwick.

“This year’s syrup is particularly buttery,” she said. “There’s this flavor component to it that almost tastes like somebody melted a stick of butter in it. It’s insanely good.”

Gunst says maple syrup has become “a prized ingredient” for her in savory dishes, and she enjoys experimenting with it in the kitchen.

Maple syrup really brings out the natural sugars in root vegetables, Gunst said, so in winter and early spring, she likes to add a teaspoon or so to a vinaigrette that will go on a roasted vegetable salad. “That little bit of sweetness highlights everything that’s going on in the salad,” she said.

Maple syrup glazes go particularly well with pork, but also with chicken or duck.

“It gives you that char and that sweet caramelized glaze on top of something,” Gunst said. “It’s just a great quickie, no-fuss flavor enhancer for a lot of grilled foods. I love using it on salmon.”

In a more decadent application, Gunst really enjoys using a little syrup on a thick slab of bacon.

First, simmer a half cup of maple syrup until it thickens enough to coat a spoon well. Thickening the syrup helps it adhere to the bacon, Gunst explained. Spread the maple glaze on the thick bacon, then sprinkle it with a little chili powder or fresh rosemary and grill it. Flip it and do the same to the other side.

Gunst sometimes serves this bacon as an appetizer with cocktails. She also adds the bacon strips to composed salads and crumbles them into chowders and stews.

“You can’t go wrong with bacon and maple syrup, ever,” she said.

Researcher looks to tap other parts of the maple tree for potential health benefits

Maple researcher Navindra Seeram is now studying other parts of the tree, including the twigs and bark, to see if they also carry potentially beneficial compounds.

Seeram read that American Indians used to grind the bark of the maple tree and use it to make bread. “They would bake and they would cook with it,” he said. “They would eat it. They would boil it for a blood purifier. We’re looking now into the bark and discovering new compounds. We’re looking into the leaves. We got our hands on an old maple that was chopped down on campus, and we got our hands on roots.”

Seeram said his lab has already found that some of the anti-diabetic compounds present in maple syrup are also in the bark.

His research has made him wonder if some day maple bark might be developed into a spice like cinnamon, which is also known to help regulate blood sugar.

REED’S MAPLE PECAN GLAZE

We have used Reed’s Maple Pecan Glaze on lamb, pork, chicken, salmon and bacon-wrapped scallops. It’s also pretty good on pretzel sticks as a dip.

• 1 pint maple syrup
• 1/4 cup whole grain mustard
• 2 cloves fresh chopped garlic
• 1 cup pecans
• 1/4 cup chopped curly parsley (about half a bunch with no stems)
• 1 teaspoon salt
• 1 teaspoon ground pepper

Put the pecans into a food processor and chop until fine. Add maple syrup, mustard, chopped garlic, chopped parsley, salt and pepper into a food processor and puree. I make this up to two weeks ahead of time and keep in a Mason jar in the fridge.

Reed’s Maple Pecan Panko-Crusted Pork Chops: Trim, wash and pat pork dry, dust in flour mix (1 1/2 cups flour, 1/2 cup corn starch, 1 tablespoon salt and 1 tablespoon pepper). Dip chops on one side with maple glaze. Press maple glaze-side down into Panko bread crumbs. Place on a greased baking pan and bake at 325 degrees for about 20 to 25 minutes. Serve with your favorite vegetable and starch.

Reed’s Maple Pecan Panko-Crusted Lamb Rack: Trim, wash and pat dry lamb rack, dust in flour mix (1 1/2 cups flour, 1/2 cup corn starch, 1 tablespoon salt and 1 tablespoon pepper). Dip loin into the maple glaze, trying not to get it on the bones. Press loin into Panko bread crumbs. Place on a greased baking pan and bake at 325 degrees for about 15 to 25 minutes. Serve with your favorite vegetable and starch.

Reed’s Maple Pecan Glazed Bacon Wrapped Scallops: Bake bacon-wrapped scallops at 350 degrees until crispy. Remove the toothpicks, drizzle with glaze and enjoy. How to wrap scallops? Get 10 to 15 large scallops and 1 pound thick-cut bacon. Fill a large pot with water and bring to boil. Pull bacon apart and add to boiling water. Turn off heat and let stand for 5 minutes. Drain bacon and let cool to room temperature. Wrap scallops tight using a toothpick to keep them wrapped. (Boiling the bacon makes it crisp without over-cooking the scallops.)

- Chris Gordon, Sea Dog Brewing Co.

Buying and Storing

What is it? Produced mainly in eastern Canada and the northeastern United States, maple syrup is the boiled-down sap of maple trees. Though we’re most familiar with it as a topper for waffles and pancakes, it’s not just for breakfast. Unlike cheaper pancake syrups (many of which contain no maple at all), pure maple syrup has a distinctive earthy flavor that is a great complement to many savory foods.

Grades: Maple syrup comes in four USDA grades: Grade A Light Amber (a delicate syrup, graded “Fancy” in Vermont), Grade A Medium Amber (the most common table syrup), Grade A Dark Amber and Grade B. The darker the color, the later in the season the syrup was produced and the stronger the flavor. For cooking, stick to the darker grades, as they will retain their flavor. When eating the syrup straight, choose whichever intensity of maple flavor you prefer.

Buyer’s tip: For the best flavor, check the label to be sure that maple syrup is the only ingredient. Terms like all-natural are basically meaningless.

Keep it fresh: An unopened bottle of maple syrup will last for a year in the pantry. After opening, refrigerate it for up to six months or transfer the syrup to plastic containers and freeze indefinitely (the syrup will get thicker but will return to normal when it warms up).

Did you Know? It takes about 40 gallons of sap to make 1 gallon of pure maple syrup. And if you keep boiling down maple syrup, you get candy, like sweet maple leaf bites (shaped in molds) from Maple Grove Farms ($8.70 for 10 mini pieces; MapleGrove.com).

Recipe Ideas

Add a sweet hit of maple flavor to a variety of dishes.

In vinaigrette: Whisk together 2 Tbsp olive oil, 1 Tbsp each maple syrup and red wine vinegar, and 1 tsp Dijon mustard. Season with salt and pepper.

On roasted vegetables: Roast 1 1/2 lb sweet potatoes or carrots, then toss with 2 finely chopped scallions and 1 Tbsp each maple syrup and olive oil.

As a glaze: Whisk together 1/4 cup maple syrup, 1/2 tsp ground cumin and a pinch of crushed red pepper. Use it to baste when broiling fish or chicken breasts or when grilling pork chops, salmon or chicken pieces.

In whipped cream: Using an electric mixer, beat ¾ cup heavy cream and 6 Tbsp maple syrup until soft peaks form.

In soda: For a homemade fizzy soda (tastes a bit like cream soda), stir 2 Tbsp maple syrup into 2 cups club soda and pour over ice.

Ingredients

• 2 lbs. boneless chicken breast, cut into small cubes
• 1/4 cup cornstarch
• 3 eggs, beaten
• 1/2 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil

Sauce

• 2 teaspoons sesame oil
• 2 teaspoons fresh ginger, grated
• 3 green onions, sliced diagonally
• 1/2 cup water
• 1/2 cup maple syrup
• 2 tablespoons cornstarch
• 1/4 cup soy sauce
• 1/2 cup chili sauce

Method

1. Coat the chicken cubes in cornstarch.
2. In a bowl, mix together eggs, flour, baking powder and salt. Add chicken and coat well with the mixture.
3. In a frying pan, heat oil over high heat and add chicken.
4. Sauté the chicken, stirring constantly for about 10 minutes or until it is golden brown on the outside and no longer pink on the inside.
5. Remove the chicken from heat and prepare your sauce.
6. Add sesame oil, ginger and scallions to a saucepan, and cook for 3 minutes over medium-high heat. Mix in water and maple syrup and let simmer for one minute.
7. While the maple syrup simmers, dissolve the cornstarch in soy and chili sauce in a small bowl. Then, pour the mixture into the saucepan and cook everything for two more minutes or until the sauce thickens.
8. Add the chicken to the sauce and enjoy!

Good Guy #5: Real Maple Syrup

All types of sweeteners should be used in moderation, but turn to real maple syrup if you want a naturally sweet treat. It’s lower in calories and packed with more minerals than honey, and may even ward off cancer and heart disease. In 2011, a pharmacist from the University of Rhode Island discovered 54 previously unknown compounds in maple syrup from Canada, many of which were anti-inflammatory (which protects your heart) and exhibited cancer-fighting antioxidant properties. Ironically, two of the antioxidants they found were later discovered to fight enzymes that lead to type 2 diabetes. When you’re buying it, just make sure the label reads 100 percent maple syrup—not not high-fructose corn syrup and “natural maple flavoring.”

Ingredients

• 1 cup maple syrup
• 1/2 cup light cream
• 2 tablespoons cornstarch, diluted in 2 tablespoons cold water
• Zest from 1 orange
• 1/2 teaspoon ground cardamom

Method

1. In a small, heavy saucepan, combine maple syrup and cream. Stir over low heat.
2. Add diluted cornstarch and stir until thickened.
3. Add orange zest and cardamom.
4. Pour mixture into fondue pot and place on fondue stand over low heat. Serve with your favorite fruit. 

I was sent samples of maple syrup from the nice people at Pure Canada Maple Syrup. I was very excited when Laura contacted me, because I love pure maple syrup. A few years ago when we vacationed in the north east we were able to sample a few different kinds. Growing up in the Mid-West, it isn’t nearly as readily available. So I have been forced to come accustomed to the mass produced ones you get at the grocery store. When the box showed up my husband said “that looks like enough for my waffles, you aren’t going to make anything with that, right?” Well, I did make something, and I am really looking forward to having some on our waffles one morning.

Did you know there are promising indications that maple syrup has over 54 antioxidants (some are similar to those found in red wine, berries and flax seed) and may benefit your liver health. What a great reason to have pancakes for breakfast!

I have never made Whoopie Pies before. They are all the rage right now. I have had one in my life (a few years ago on vacation), and it wasn’t anything to write home about. I love the idea of them, but the one I tried was dried out, and not very good. So I have been kind of turned off. I finally gave in though, and came up with a great flavor combination with the maple syrup. These were everything I hoped a Whoopie pie would be, they were moist, fluffy, and delicious. The sweetness of the maple syrup works very well with the brown sugar flavored cookie.

Brown Sugar with Maple Buttercream Whoopie Pies
Cookie recipe Adapted from Tracey’s Culinary Adventures

• 2 1/4 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 Tbls butter, softened
• 4 Tbls vegetable shortening
• 1 cup brown sugar
• 2 eggs
• 1/2 cup buttermilk
• 2 Tbls milk
• 1 tsp baking soda
• 1 tsp white vinegar
• 1 tsp vanilla (maple extract would be good too)

Maple Buttercream

• 4 Tbls butter, softened
• 2 Tbls pure maple syrup
• 3 cups powdered sugar
• 1/4 cup milk

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

Combine flour, baking powder and salt. Set aside. Cream the butter, shortening, and brown sugar until light and fluffy (approx 3-4 min). Add eggs and buttermilk and beat until combined. (It will look curdled, that is OK.)

In a 1 cup measuring cup combine milk, baking soda, and vinegar. With your mixer on low pour in half of the flour mixture, then the milk, then the rest of the flour. Mix until just combined. Stir in vanilla.

Use a small cookie scoop to drop dough onto baking sheets. Leave about 2 inches between the cookies. Bake for about 8-10 minutes or until they are set, and just starting to brown around the edges. Let cool for a few minutes, then cool on a wire rack.

To make the buttercream frosting, cream together all of the ingredients. Use more or less milk to get the desired consistency. Fill a pastry bag fitted with a plain tip with the buttercream. Match up the cookies by size. Pipe buttercream onto the flat side of a cookie. Place the top on and gently press together.

**I was sent free samples of the syrup from Pure Maple Syrup Company. All opinions are my own.