Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch & Dinner
Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch & Dinner

Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch & Dinner

Regular price $14.99
Unit price  per 
Shipping calculated at checkout.

Author: Haedrich, Ken

Brand: Storey Publishing, LLC

Edition: 2

Binding: Paperback

Number Of Pages: 144

Release Date: 01-09-2001

Details: Product Description Nobody has been able to capture the sensual pleasures of real maple syrup by substituting artificial ingredients. MAPLE SYRUP COOKBOOK offers a repertoire of 95 recipes featuring maple syrup as the sweetening ingredient. In addition to the classic breakfast recipes, there are starters: Orange Maple Chicken Wings and Maple Creamy Fondue. Entrees: Crispy Maple Spareribs and Maple Vinegar Roasted Pork. Baked goods: Maple Cream Biscuits and Winter Squash Spoonbread. And, of course, desserts: Tawny Maple Cheesecake, Maple Ginger Ice Cream, and the classic Sugar on Snow. Plus beverages, butters, relishes, and more. Review “Haedrich has found ways to use maple syrup in everything from sweet potato breakfast pancakes to chocolate chip cookies…” - The Virginian Pilot Ledger Star   “Up where the north wind howls among dark trees and snow-banks, maple syrup is a sexy, vital thing.”  - The Washington Times   “This is no doubt the definitive guide to [cooking with maple syrup], with lots of maple syrup facts and good recipes.” - Library Journal   “Watching Ken Haedrich work it strikes us that it’s the simple goodness of his home cooking that makes his writing special.” - Yankee Magazine   “Recipes that let the wonderful flavor of maple syrup come through!” - Marion Cunningham, author of The Fannie Farmer Cookbook and The Fannie Farmer Baking Book   “Ken Haedrich is one of the best cooks I know, with the extra gift of being a very good writer.  If you cook at home, put this book on your kitchen shelf.” - Marion Cunningham, author of The Fannie Farmer Cookbook and The Fannie Farmer Baking Book   "The recipes provide a mix of classic and contemporary uses for maple syrup, sprinkled with quotes to add nostalgia." - Journal Sentinel   “The dishes are easy to prepare, and you’ll learn a lot about maple syrup.” ― Nation’s Restaurant News From the Back Cover Taste What Maple Can Do! Pure maple syrup possesses a subtle bouquet and complex flavors that set it apart from all other sweeteners. Essential on pancakes and perfect in all sorts of cookies, pies, and other baked goods, maple syrup also brings an intriguing note of sweetness to savory dishes. From fondue to salad dressing, baked beans to grilled salmon, and sweet- and-sour chicken salad to pumpkin soup, Ken Haedrich’s recipes add just the right sweet touch to your daily cooking. About the Author Ken Haedrich is the author of more than a dozen cookbooks, including Maple Syrup Cookbook and Home for the Holidays, a winner of the Julia Child Cookbook Award. His articles have appeared in many publications, including Better Homes and Gardens, Cooking Light, and Bon Appétit. He can be found online at thepieacademy.com.   Excerpt. © Reprinted by permission. All rights reserved. Classic Pancakes These pancakes are like home to me. After I've been spinning off all sorts of pancake variations, they're comforting to come back to. They have an honest, grainy flavor; just the right amount of crunch; and a pleasant, cakey texture. Remember that whole-grain flours vary widely in their absorptive capabilities, so the batter may have to be thinned with a little milk to reach the proper consistency. 1 cup cornmeal, preferably stone-ground 1 1/2 cups whole-wheat flour 1/2 teaspoon salt 1 tablespoon baking powder 3 eggs 1 3/4 cups milk 2 tablespoons molasses 1/4 cup oil or 4 tablespoons butter, melted Butter for greasing skillet Warm pure maple syrup for drizzling on top 1. Stir together the cornmeal, flour, salt, and baking powder in a large bowl. 2. In a separate bowl, beat the eggs well and blend in the milk and molasses. 3. Make a well in the dry ingredients, then pour in the egg mixture and the oil. Stir just until smooth. Let the batter stand for several minutes before cooking. 4. Heat a large skillet or griddle over medium-high heat, then butter it lightly. Drop the batter by heaping tablespoonfuls and cook until the pancake bottoms are golden an

Package Dimensions: 7.8 x 7.8 x 0.4 inches

Languages: English