If anyone on this world doesn't like the taste of Maple Syrup then quite frankly you need to get your head checked. Maple Syrup is up there (for me at least) with pizza, ice cream & cake in terms of universally delicious foods that you must try at least once in your life. On top of that, it has its own holiday! Yes today is National Maple Syrup Day for all of us Manhattanites and people around the country. And you are in luck if you plan on cooking up anything with Maple Syrup in it because Maple from Canada – the largest maple-producing region in the world – scouted this year’s cookbooks, food blogs, social media channels and even bars to find 2015’s best maple recipes.
Whether it is breakfast, lunch, dinner, or even a delectable cocktail, Maple from Canada found the best of the best in order for you to savor in your Maple Syrup delight. Check out what they think is at the top-
Best Cocktail: Tanta’s Maple Syrup Cocktail (Eric Trousdale, bartender at Tanta Restaurant, Chicago), featuring whiskey, Amaro liqueur and Pisco brandy with pure maple syrup and lemon juice
Makes 1 cocktail
- 25 oz pisco
- .5 oz whiskey
- .25 oz amaro
- .5 oz Pure Canadian maple syrup
- .75 oz lemon juice
- Mix together and enjoy responsibility!
Best Breakfast: Maple Sweet Potato Coffee Cake (Katie Webster, author of the new single-ingredient cookbook “Maple”)
Makes 1 12-inch coffee cake, active time: 20 minutes, total time: 1 hour and 20 minutes
Streusel
½ cup chopped pecans, optional
½ cup all-purpose flour
¼ cup old-fashioned oats
2 tablespoons unsalted butter, melted
2 tablespoons dark pure Canadian maple syrup
½ teaspoon ground cinnamon
Pinch salt
Cake
1 ¼ cups white whole wheat flour
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
1 cup pureed cook sweet potato*
1 cup dark pure Canadian maple syrup
2 eggs
4 tablespoons unsalted butter, melted
2 tablespoons avocado oil or organic canola oil
2 tablespoons vanilla extract
*Steam 1 ½ cubs of peeled sweet potato for 17 to 21 minutes, until tender. Cool and puree in a food processor or mash until smooth
Preheat oven to 350 F. Coat a 10-inch spring-form pan with nonstick cooking spray.
Make streusel topping: in a small bowl, use clean hands or the back of a spoon to stir pecans (if using), all-purpose flour, oats, melted butter, syrup, cinnamon, and salt, mixing until crumbly. Set aside.
Make cake: in a medium bowl, whisk flours, baking powder, cinnamon, baking soda, salt and nutmeg.
With mixer on medium speed, beat sweet potato, pure maple syrup, eggs, melted better, oil, and vanilla in a large bowl until creamy and smooth. Add dry mixture to maple mixture and gently blend on slow until just combined. Spread in the prepared pan.
Top batter with streusel. Bake for 46 to 50 minutes, until the center is puffed and set. It will spring back when lightly touched, and a tooth inserted in the center will come out with moist crumbs attached. Let cool for 20 minutes on a wire rack. Run a knife around the edges and remove sides of pan. Serve warm.
Credit to: PadillaCRT
Best Lunch: Muenster Apple and Maple Bourbon Bacon Grilled Cheese (Lee Hersh, Fit Foodie Finds)
Best Snack: Maple-Bacon Popcorn (a social media favorite of Pure Canada Maple)
Best Dinner: Smoky Sweet Turkey Chili (Katie Webster, author of the new single-ingredient cookbook “Maple”)
Makes 4 2-cup servings, active time: 30 minutes, total time: 40 minutes
- 2 tablespoons avocado oil or organic canola oil, divided
- 1 pound lean ground turkey
- 1 large Spanish onion, diced
- 1 tablespoon finely chopped garlic
- ½ teaspoon salt
- 3 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground dried chipotle, or to taste
- 4 ½ teaspoons red wine vinegar
- 1 cup water
- 1 28-ounce can crushed tomatoes, preferably fire roasted
- 1 15-ounce can dark red kidney beans, drained and rinsed
- 1/3 cup dark pure Canadian maple syrup
- 1 avocado, diced
- ¼ cup cilantro
- ¼ cup toasted pepitas
Heat 1 tablespoon of the oil in a large heavy-bottomed soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.
Return pot to medium-high heat and add remaining 1 tablespoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.
Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
Add water and bring to a simmer, scraping up and browned bits and spices from the bottom of the pot.
Add tomatoes, beans, pure maple syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.
Serve topped with avocado, cilantro, and pepitas.
Best Dessert: Maple Gingerbread Pots de Crème (Anne Mauney, FANNEtastic Foods)
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