Maple Syrup: It’s Not Just for Pancakes!

This is the sugarhouse of my friends, Don and Jodi Gale, Twin Maple Farm in Lincoln, Vermont. (Photo © Earle Ray)

My friends, Don and Jodi Gale’s sugarhouse, Twin Maple Sugarworks, in Lincoln, Vermont. These recipes were made with their syrup! (Photo © Earle Ray)

Springtime in Vermont means a few things: March Madness, mud season, and maple sugaring. “Cold nights and warm days” is the mantra for Vermont sugarmakers for the best conditions to get the sap running. We are fortunate to live in a place where we can go and just pick up some of this “liquid gold” nearby, but I am always looking for ways to use it aside from the usual pancakes, French toast, and warm biscuits and syrup (mmmmmm).

On a walk the other day, I pondered this thought and created two recipes in my head. And both were delicious! Rarely do I cook with carrots, other than sticking them in stirfrys and soups, but I was excited about some colorful carrots I had picked up from Trader Joe’s, so I thought about roasted carrots glazed with maple syrup. I already was thawing a pork tenderloin from the freezer and wondered how I was going to cook it. How about a Dijon-maple sauce to accompany it?

Both of these “recipes,” a word I use lightly since there is hardly any effort, were delicious with a hint of maple. I hear the sap might stop running this week after the string of really warm days we’ve had (finally!). So it will be another year before I will see the smoke in the sky with the promise of a new crop of syrup. But in the meantime, I have enough to keep us happy for the next 12 months!

carrotsMaple Glazed Carrots

5 carrots, peeled and sliced into long match sticks
1 small shallot, sliced
Olive oil
Salt and pepper
2 Tablespoons maple syrup

In a baking dish, add the sliced carrots, shallot, and a tablespoon or so of the olive oil. Add some salt and pepper and toss to cover. Roast in a 400 degree oven for about an hour or until the carrots look brown. About 10 minutes before you’re ready to serve, add the maple syrup and stir to coat, turn off the oven, and have them sit there until you’re ready to serve.

pork2Tenderloin with Dijon-Maple Sauce
1 pork tenderloin, 1- 1.25 pounds
1 Tablespoon Dijon mustard
3 teaspoons maple syrup
¼ teaspoon dried thyme

Roast the pork tenderloin in a 400 degree oven for about 25 minutes or until done. In a small bowl, mix the ingredients. Warm slowly in a saucepan and top the meat, or serve on the side.

MVK’s Endorsement of the Week: Take Time to Smell the Roses (Or, Time For Someone Else to do the Cooking!)

As I do each April, I will be taking a couple of weeks off to enjoy my birthday month with some rest and relaxation with my girlfriends. I’ll be back and raring to go in May with all new springtime recipes! Let’s hope the weather will say SUMMER!

Roasted Salmon with Dill, Capers, and Horseradish

Buying fish is so hard these days; you’re bombarded with talk in the news of mercury, farm raised versus wild, frozen versus fresh, I usually leave the fish counter confused and not buying anything. But sometimes I get a craving for salmon. I love it and it’s good for you, lots of Omega 3s. So I’ll throw out all the talk and get a nice piece of fish for dinner.

If you are looking for something to make for a special springtime meal, this is it. ­And it’s perfect for a dinner party, because you do all the prep the day before—or in my case, the morning before. Dinner was going to be late, so I prepped the salmon while my coffee was brewing thus it had a solid ten-plus hours in the fridge. The homemade crème fraîche was easy to mix up the night before, add the dill in the morning, and refrigerate all day.

I think I’ve seen fresh horseradish in the produce section, but I decided to cheat and use jarred horseradish sauce that was minimally processed. And my piece of salmon was just over a pound and I made it for two, so I have sauce left over for another meal. I served this for Easter dinner with last week’s springtime salad and potato salad. Delicious!

salmon
Roasted Salmon with Dill, Capers, and Horseradish
This recipe originally appeared in the April 2015 issue of Cooking Light magazine.

We couldn’t get over how delicious and silky-rich this salmon is, or how foolproof the recipe is. Don’t be thrown off by the total time it requires: Think of it instead as a great make-ahead dish, where all you have to do the night of the gathering is pop the fish in the oven for a short time. What you’re doing in step 1 is making homemade crème fraîche. It’s easy to do; it just takes some time. We love the creamy texture and luscious tang of homemade, but you can substitute purchased crème fraîche or full-fat sour cream. Look for a 3-pound side of salmon with even thickness. Avoid the thin tail end and buy two thicker (1 1/2-pound) pieces if you need to. The dill sauce will keep in the fridge for up to one week.

Yield: Serves 8 (serving size: about 4 ounces salmon and about 2 teaspoons sauce)

1/4 cup heavy whipping cream
1 1/2 teaspoons buttermilk
1 teaspoon white wine vinegar
2 tablespoons chopped fresh dill
1 1/8 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
1/4 cup finely grated fresh horseradish
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons finely chopped shallots
3 tablespoons capers, drained and chopped
3 tablespoons olive oil 1 (3-pound) salmon fillet

1. Combine cream, buttermilk, and vinegar in a small bowl. Cover with plastic wrap, and let stand at room temperature for 8 hours. Stir in dill, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover and refrigerate overnight.

2. Meanwhile, combine remaining 1 teaspoon salt, remaining 1 teaspoon pepper, horseradish, and next 4 ingredients (through oil) in a small bowl. Spread horseradish mixture evenly over salmon. Cover and refrigerate overnight.

3. Preheat oven to 450°.

4. Place fish, skin side down, on a parchment paper-lined baking sheet. Bake at 450° for 13 minutes. Remove from oven.

5. Preheat broiler to high.

6. Broil fish 5 minutes or until desired degree of doneness. Cut fish into 8 equal portions; top fish with dill sauce.

MVK’s Endorsement of the Week: Speaking of Salmon…

salmon nytCookbook author and New York Times contributor, Melissa Clark, is one of my favorite food writers. Her two cookbooks, Cook This Now and In the Kitchen with a Good Appetite are fantastic if you’re ever in need of a new cookbook. Similar to Mark Bittman, she can make a simple dish seem elegant. I came across this video for Salmon with Anchovy Butter the other day. It looks so good! Another salmon recipe to try!  

Perfect for the Season: Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

My Peter Rabbit is waiting to go back in the green garden!

Peter Rabbit is waiting for spring so he can go back in the green garden!

Rabbit Rabbit everyone! We’re finally in APRIL! Last week I said a big goodbye to winter; this week I’m saying hello to spring! And what better way to do that than with asparagus?

I buy asparagus by the pound this time of year. Last year I believe I actually got the question before dinner, “Asparagus? Again?” I love just roasting it (check out my recipes from last April!), but this recipe just calls for blanching and adding to a salad. A new way to use it!

What’s not to like with this salad? I never use lemon zest in anything, but I just might start. The addition of that brought a certain brightness to the dressing that just said spring. And gorgonzola cheese is one of my favorite cheeses; my favorite salad is romaine salad, olive oil, gorgonzola cheese and salt and pepper. So easy but SO good!

This recipe serves eight, so it would be a perfect side dish for your Passover or Easter dinner if you’re cooking for a crowd, or you can make it as a side salad for a weeknight supper. I just placed everything in individual bowls and topped with the salad dressing. And had some dressing left over for lunch the next day!

spring salad

I don’t usually see white asparagus in the produce section, so I used all green. Just as tasty!

Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

This recipe first appeared in the March 2010 issue of Cooking Light magazine.

1 pound green and white asparagus, trimmed and cut into (2-inch) pieces
2 1/4 teaspoons salt, divided
2 tablespoons minced shallots
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled Gorgonzola cheese, divided
1 (5-ounce) package mixed salad greens

1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.

2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.

3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

easterMVK’s Endorsement of the Week: Suggestions for Easter and Passover Dinner

It’s Wednesday, and if you’re like me and you still don’t know what you’re going to make for your Friday or Sunday dinner, here are some suggestions! These publications have lots of delicious recipes for your Easter and Passover dinners!

Cooking Light

New York Times Easter

New York Times Passover

Food Network

Martha Stewart

Rachael Ray