Maple syrup, the real deal, of course, is an intriguing addition to a variety of dishes.
When purchasing, I like to find Grade B maple syrup. This is darker, richer, and less refined. Grade A is lighter in color and flavor.
“The sugar maple tree (Acer saccharum) grows abundantly in the northeastern part of North America. Sugar maples produce strong, versatile timber and yield maple syrup – both commodities contribute considerably to the economy of the region.” wikiHow has a great article on identifying Sugar Maple trees. I’ve never tried it, but understand it is possible to harvest this beautiful substance in other parts of the country, as well.
The primary ‘sugar’ in maple syrup is Sucrose, yet we don’t fully comprehend the chemistry behind the flavor.
If you are using maple syrup, in baking, be aware that the liquid will cause chemical changes in the overall dish, so you need to make careful modifications. This is true of any liquid based sweet.
For use in savory dishes, try maple with Brussels Sprouts, Carrots, Chilis, Corn, Rice, Winter Squashes, Turnips or Sweet Potatoes. I’ve found it to lend subtle, enticing flavors to braised short ribs. It is also a favorite for braising pork belly. For true culinary evil, I have been known to use it in vinaigrettes. Add to salads featuring fresh or dried pears, pecans or walnuts.
Give maple syrup a new place in your kitchen. Don’t relegate it merely to the occasional extravagant breakfast or brunch! This sweet thing likes to play with the Big Boys, too!
Enjoy! Chef Celinda