Taking Syrup Beyond Breakfast
By Elinor Klivans
Special to The Washington Post
Turning straw into gold may take magical powers, but turning maple sap into maple syrup is a down-to-earth process that results in a sweet liquid with a sometimes hefty price tag. But a little of the rich-flavored syrup goes a long way and once you taste real maple syrup, you'll be hooked.
Maple syrup is graded from fancy, with its pale golden color, to Grade B, which has a dark, reddish brown color. Grade A medium amber and Grade A dark amber are the most common grades, and the ones that I prefer for their assertive maple flavor. Real maple syrup (not corn syrup with artificial maple flavoring) usually costs $9 to $17 a quart.
Beyond the classic use as a topping for pancakes, waffles or French toast, there are creative ways for pouring on the maple syrup. It can sweeten a salad dressing, glaze a pork roast, flavor a cake or enrich the egg batter for French toast. Warm maple syrup makes a sticky sundae topping. I sometimes replace the honey or corn syrup in a recipe with maple syrup, where it can add sweetness plus a subtle maple flavor to a baklava or pecan pie recipe.
Romaine Salad With Blue Cheese, Maple-Glazed Pecans and Maple Mustard Vinaigrette
(6 servings)
The maple flavor in the vinaigrette is subtle. I owe credit for the simple technique for the maple-syrup pecans to my friend Karen Good.
For the pecans:
Vegetable oil for the pan
1 cup (4 ounces) pecan halves
3 tablespoons maple syrup
For the vinaigrette:
1 clove garlic, finely chopped
1 tablespoon finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons maple syrup
2 teaspoons Dijon-style mustard
2 tablespoons red wine vinegar
6 tablespoons vegetable oil, such as corn or canola
For the salad:
10 cups romaine lettuce, torn into bite-size pieces (2 small heads)
3 ounces blue cheese, crumbled
For the pecans: Preheat the oven to 375 degrees. Lightly oil 2 baking sheets.
In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on 1 of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Set aside to cool.
For the vinaigrette: In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. Set aside.
For the salad: Place the romaine in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and the reserved pecans and serve immediately.
Per serving: 361 calories, 6 gm protein, 18 gm carbohydrates, 31 gm fat, 11 mg cholesterol, 5 gm saturated fat, 357 mg sodium, 3 gm dietary fiber
Maple-Walnut Baklava
(16 servings)
I've replaced honey with maple syrup in this untraditional but wonderful rendition of baklava.
When working with phyllo pastry, it is important to keep it covered with plastic wrap and a damp towel so that it does not dry out and become brittle. I find it's easiest to use scissors to cut the stacks of phyllo pastry.
For the baklava:
2 cups (8 ounces) walnuts, finely chopped or ground
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
4 tablespoons maple syrup
8 phyllo pastry sheets, thawed if frozen*
4 tablespoons (1/2 stick) unsalted butter, melted
For the topping:
2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon
For the syrup:
1/2 cup maple syrup
1 tablespoon freshly squeezed orange juice
1 teaspoon grated orange zest
For the baklava: Preheat the oven to 350 degrees. Have ready an 8-by-8-by-2-inch pan.
In a medium bowl, combine the walnuts, sugar and cinnamon. Add 3 tablespoons of the maple syrup and stir until the nuts are evenly moistened. Set aside.
Stack the 8 phyllo sheets on top of one another. Using the bottom of the baking pan as a guide, cut 2 sets of 8-inch squares from the stacked sheets. You should have a total of 16 squares. Cover the phyllo squares with plastic wrap and then a damp dish towel. Set aside.
Lightly brush the bottom of the baking pan with some of the melted butter. Place 2 phyllo squares in the pan. Lightly brush the top square with melted butter and repeat with 2 more phyllo squares, brushing the top with butter. Spread 1/3 of the reserved nut mixture evenly over the phyllo. Repeat this process: place 2 squares of phyllo atop the nut mixture and brush the top square with butter, place 2 more squares of phyllo on top, brush the top square with butter, then add 1/3 of the nut mixture. Repeat the process again: Add 2 more squares, brush the top square with butter, add 2 more squares, brush the top square with butter and then sprinkle with the remaining 1/3 of the nut mixture. Then end with 2 squares of phyllo (brushing the top square with butter) and a final 2 squares of phyllo (brushing the top square with butter). You should end up with a total of 4 sections of layered pastry (with each section consisting of 4 phyllo squares) enclosing 3 layers of the walnut mixture.
Drizzle the remaining 1 tablespoon of maple syrup over the pastry, using the brush to spread it evenly. Sprinkle with the 2 tablespoons cinnamon sugar. Using a sharp knife, mark 16 squares by cutting through the top layer of pastry.
Bake the baklava in the preheated oven until the top is golden brown, about 30 minutes. Cut through the marked pieces of baklava to the bottom of the pan. Transfer to a wire rack to cool.
For the syrup: In a small saucepan over medium-high heat, combine the maple syrup, orange juice and zest and, stirring frequently, bring the mixture to a boil. Remove the pan from the heat and spoon the hot syrup mixture over the warm baklava. Set aside to cool completely. (May cover and keep at room temperature for 2 days.)
* Note: Phyllo (or filo) dough is found in the frozen food section of most supermarkets. Before using, allow the dough to thaw in the box at room temperature -- it takes about 4 hours. Do not open the box until all other ingredients are assembled and you are ready to work. Carefully unroll the phyllo sheets onto a smooth dry surface. Immediately cover the phyllo with plastic wrap and then a damp towel. Keep the sheets you are not working with covered at all times.
Per serving: 196 calories, 3 gm protein, 21 gm carbohydrates, 11 gm fat, 8 mg cholesterol, 3 gm saturated fat, 49 mg sodium, 1 gm dietary fiber
Maple Banana Crumb Cake
(8 servings)
Maple syrup figures in both the moist banana batter and the crisp crumb topping.
2 cups flour
3/4 cup firmly packed light brown sugar
2/3 cup granulated sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup canola or corn oil, plus additional for the pan
7 tablespoons maple syrup
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
3/4 teaspoon baking soda
4 medium ripe bananas, mashed (about 1 1/2 cups)
Preheat the oven to 325 degrees. Line the bottom of a 9-inch round baking pan with 2-inch high sides with parchment paper and oil the pan and paper.
In a large bowl with an electric mixer on low speed, combine the flour, brown and granulated sugars, salt, cinnamon and nutmeg. Add the oil and 2 tablespoons of the maple syrup, mixing just until the flour is combined. The mixture should be crumbly. Remove and reserve 3/4 cup of the mixture for the crumb topping.
In a small bowl, combine the sour cream, egg and vanilla. Add the baking powder and baking soda and mix just until combined. Add the sour cream mixture to the flour mixture that remains in the large bowl, stirring just until the batter is evenly moistened. Add the bananas and mix just until combined; it is okay if there are small pieces of banana in the batter.
Scrape the batter into the prepared pan. Drizzle 2 tablespoons of the remaining maple syrup over the batter. Using a table knife, swirl the syrup through the batter. Sprinkle the reserved crumb mixture evenly over the cake. Drizzle the remaining 3 tablespoons maple syrup over the crumb topping.
Bake the cake in the preheated oven for about 1 hour, until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool to room temperature.
Run a small sharp knife around the edges of the pan to loosen the cake. Carefully invert the cake onto a wire rack. Remove and discard the paper lining. Invert the cake onto a plate so the crumb-topping side is up. (May cover and store at room temperature for up to 3 days.)
Per serving: 575 calories, 5 gm protein, 87 gm carbohydrates, 25 gm fat, 37 mg cholesterol, 5 gm saturated fat, 349 mg sodium, 2 gm dietary fiber
Elinor Klivans' most recent book is "Fearless Baking: Over 100 Recipes That Anyone Can Make" (Simon & Schuster, 2001).
© 2002 The Washington Post
By Elinor Klivans
Special to The Washington Post
Turning straw into gold may take magical powers, but turning maple sap into maple syrup is a down-to-earth process that results in a sweet liquid with a sometimes hefty price tag. But a little of the rich-flavored syrup goes a long way and once you taste real maple syrup, you'll be hooked.
Maple syrup is graded from fancy, with its pale golden color, to Grade B, which has a dark, reddish brown color. Grade A medium amber and Grade A dark amber are the most common grades, and the ones that I prefer for their assertive maple flavor. Real maple syrup (not corn syrup with artificial maple flavoring) usually costs $9 to $17 a quart.
Beyond the classic use as a topping for pancakes, waffles or French toast, there are creative ways for pouring on the maple syrup. It can sweeten a salad dressing, glaze a pork roast, flavor a cake or enrich the egg batter for French toast. Warm maple syrup makes a sticky sundae topping. I sometimes replace the honey or corn syrup in a recipe with maple syrup, where it can add sweetness plus a subtle maple flavor to a baklava or pecan pie recipe.
Romaine Salad With Blue Cheese, Maple-Glazed Pecans and Maple Mustard Vinaigrette
(6 servings)
The maple flavor in the vinaigrette is subtle. I owe credit for the simple technique for the maple-syrup pecans to my friend Karen Good.
For the pecans:
Vegetable oil for the pan
1 cup (4 ounces) pecan halves
3 tablespoons maple syrup
For the vinaigrette:
1 clove garlic, finely chopped
1 tablespoon finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons maple syrup
2 teaspoons Dijon-style mustard
2 tablespoons red wine vinegar
6 tablespoons vegetable oil, such as corn or canola
For the salad:
10 cups romaine lettuce, torn into bite-size pieces (2 small heads)
3 ounces blue cheese, crumbled
For the pecans: Preheat the oven to 375 degrees. Lightly oil 2 baking sheets.
In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on 1 of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Set aside to cool.
For the vinaigrette: In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. Set aside.
For the salad: Place the romaine in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and the reserved pecans and serve immediately.
Per serving: 361 calories, 6 gm protein, 18 gm carbohydrates, 31 gm fat, 11 mg cholesterol, 5 gm saturated fat, 357 mg sodium, 3 gm dietary fiber
Maple-Walnut Baklava
(16 servings)
I've replaced honey with maple syrup in this untraditional but wonderful rendition of baklava.
When working with phyllo pastry, it is important to keep it covered with plastic wrap and a damp towel so that it does not dry out and become brittle. I find it's easiest to use scissors to cut the stacks of phyllo pastry.
For the baklava:
2 cups (8 ounces) walnuts, finely chopped or ground
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
4 tablespoons maple syrup
8 phyllo pastry sheets, thawed if frozen*
4 tablespoons (1/2 stick) unsalted butter, melted
For the topping:
2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon
For the syrup:
1/2 cup maple syrup
1 tablespoon freshly squeezed orange juice
1 teaspoon grated orange zest
For the baklava: Preheat the oven to 350 degrees. Have ready an 8-by-8-by-2-inch pan.
In a medium bowl, combine the walnuts, sugar and cinnamon. Add 3 tablespoons of the maple syrup and stir until the nuts are evenly moistened. Set aside.
Stack the 8 phyllo sheets on top of one another. Using the bottom of the baking pan as a guide, cut 2 sets of 8-inch squares from the stacked sheets. You should have a total of 16 squares. Cover the phyllo squares with plastic wrap and then a damp dish towel. Set aside.
Lightly brush the bottom of the baking pan with some of the melted butter. Place 2 phyllo squares in the pan. Lightly brush the top square with melted butter and repeat with 2 more phyllo squares, brushing the top with butter. Spread 1/3 of the reserved nut mixture evenly over the phyllo. Repeat this process: place 2 squares of phyllo atop the nut mixture and brush the top square with butter, place 2 more squares of phyllo on top, brush the top square with butter, then add 1/3 of the nut mixture. Repeat the process again: Add 2 more squares, brush the top square with butter, add 2 more squares, brush the top square with butter and then sprinkle with the remaining 1/3 of the nut mixture. Then end with 2 squares of phyllo (brushing the top square with butter) and a final 2 squares of phyllo (brushing the top square with butter). You should end up with a total of 4 sections of layered pastry (with each section consisting of 4 phyllo squares) enclosing 3 layers of the walnut mixture.
Drizzle the remaining 1 tablespoon of maple syrup over the pastry, using the brush to spread it evenly. Sprinkle with the 2 tablespoons cinnamon sugar. Using a sharp knife, mark 16 squares by cutting through the top layer of pastry.
Bake the baklava in the preheated oven until the top is golden brown, about 30 minutes. Cut through the marked pieces of baklava to the bottom of the pan. Transfer to a wire rack to cool.
For the syrup: In a small saucepan over medium-high heat, combine the maple syrup, orange juice and zest and, stirring frequently, bring the mixture to a boil. Remove the pan from the heat and spoon the hot syrup mixture over the warm baklava. Set aside to cool completely. (May cover and keep at room temperature for 2 days.)
* Note: Phyllo (or filo) dough is found in the frozen food section of most supermarkets. Before using, allow the dough to thaw in the box at room temperature -- it takes about 4 hours. Do not open the box until all other ingredients are assembled and you are ready to work. Carefully unroll the phyllo sheets onto a smooth dry surface. Immediately cover the phyllo with plastic wrap and then a damp towel. Keep the sheets you are not working with covered at all times.
Per serving: 196 calories, 3 gm protein, 21 gm carbohydrates, 11 gm fat, 8 mg cholesterol, 3 gm saturated fat, 49 mg sodium, 1 gm dietary fiber
Maple Banana Crumb Cake
(8 servings)
Maple syrup figures in both the moist banana batter and the crisp crumb topping.
2 cups flour
3/4 cup firmly packed light brown sugar
2/3 cup granulated sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup canola or corn oil, plus additional for the pan
7 tablespoons maple syrup
1 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
3/4 teaspoon baking soda
4 medium ripe bananas, mashed (about 1 1/2 cups)
Preheat the oven to 325 degrees. Line the bottom of a 9-inch round baking pan with 2-inch high sides with parchment paper and oil the pan and paper.
In a large bowl with an electric mixer on low speed, combine the flour, brown and granulated sugars, salt, cinnamon and nutmeg. Add the oil and 2 tablespoons of the maple syrup, mixing just until the flour is combined. The mixture should be crumbly. Remove and reserve 3/4 cup of the mixture for the crumb topping.
In a small bowl, combine the sour cream, egg and vanilla. Add the baking powder and baking soda and mix just until combined. Add the sour cream mixture to the flour mixture that remains in the large bowl, stirring just until the batter is evenly moistened. Add the bananas and mix just until combined; it is okay if there are small pieces of banana in the batter.
Scrape the batter into the prepared pan. Drizzle 2 tablespoons of the remaining maple syrup over the batter. Using a table knife, swirl the syrup through the batter. Sprinkle the reserved crumb mixture evenly over the cake. Drizzle the remaining 3 tablespoons maple syrup over the crumb topping.
Bake the cake in the preheated oven for about 1 hour, until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack to cool to room temperature.
Run a small sharp knife around the edges of the pan to loosen the cake. Carefully invert the cake onto a wire rack. Remove and discard the paper lining. Invert the cake onto a plate so the crumb-topping side is up. (May cover and store at room temperature for up to 3 days.)
Per serving: 575 calories, 5 gm protein, 87 gm carbohydrates, 25 gm fat, 37 mg cholesterol, 5 gm saturated fat, 349 mg sodium, 2 gm dietary fiber
Elinor Klivans' most recent book is "Fearless Baking: Over 100 Recipes That Anyone Can Make" (Simon & Schuster, 2001).
© 2002 The Washington Post
