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!
5 carrots, peeled and sliced into long match sticks
1 small shallot, sliced
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.
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!