Explore 100 sweet and savory recipes, including plenty of vegan, gluten-free, and paleo-friendly options, all featuring the incomparable taste of maple.
Maple. The very word conjures up sweet memories of rich amber-colored syrups, indulgent breakfasts, and delicate candy. But that’s just a drop in the sap bucket: this liquid gold works its magic on everything from barbecue sauce to classic cocktails to delectable desserts. Plus it’s a healthier option than other sweeteners.
So step into the sugar shack as seasoned sap-tapper Katie Webster takes you behind the scenes of her backyard maple sugaring hobby. Then try your hand at her Maple Ginger Roasted Salmon or Smoky and Sweet Turkey Chili. Pour yourself a Maple Peach Old Fashioned and enjoy a helping of Bananas Foster Bundt Cake.
Selections from the Table of Contents
Potato and Sausage Breakfast Skillet with Greens
Snickerdoodle French Toast
Maple Cranberry Walnut Granola
Maple Sweet Potato Coffee Cake
Dutch Baby Pancake with Maple Rhubarb Compote
Drinks and Appetizers:
Maple Meyer Lemon Whiskey Sour
Sugaring Season Hot Cocoa
Pumpkin Maple Dip with Apple Wedges
Skewered Seared Duck with Tabasco Plum Sauce
Maple Cashew Chicken Satay
Soups, Side Dishes, and Salads:
Carrot Ginger Soup with Maple Yogurt
Slow Cooker Chicken Thigh Hot Pot
Sap Baked Beans
Kale Skillet Salad with Walnuts and Maple
Layered Beet and Carrot Salad
Vermonter Quesadillas with Maple Cream
Chicken, Peanut, and Napa Cabbage Pad Thai
Maple Pork Loin Roast with Apple Chutney
Spicy Peanut Noodles with White Pepper Sirloin
Swordfish with Maple Pipérade
Maple Shortbread Cookies
Maple Date Bread Pudding
Maple Bourbon Pumpkin Pie
Maple Bacon Peanut Brittle
Maple Pear Ginger Sorbet
|Product dimensions:||7.60(w) x 9.10(h) x 0.90(d)|
About the Author
Katie Webster is a food blogger, recipe developer, and former food stylist who focuses on healthy eating and cooking with locally sourced seasonal ingredients. She lives in Richmond, Vermont, deep in a stand of maple trees. Her family taps their trees every spring to make pure maple syrup.
Katie studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She is a contributing editor to, and former recipe developer and tester for, Eating Well magazine. Her work also regularly appears in Fitness and Parents magazines, as well as around the Internet.
When she’s not cooking, styling, and taking photographs, you can find Katie teaching fitness classes, gardening, or spending time with her husband and daughters. Visit her online at HealthySeasonalRecipes.com.