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AnnMarie Brink - US Bank

home : news : news March 25, 2017

3/16/2017 2:48:00 PM
Making the most of nature's own goodness

It’s maple syrup time. From Vermont comes a legendary story about the discovery of maple sugar. The story is, “ An Indian squaw was preparing moose meat for her brave, boiling it in the sweet water that came from a tree near her wigwam. She was an industrious squaw and while the meat boiled, she busied herself with a pair of moccasins. She became so engrossed in her work that she forgot about the meat.  When it suddenly occurred to her that her warriors dinner was about to burn up she was terror stricken, but it was not burned.  Later she wept for joy, for not only was the meat was very tender, but the sweet water had turned into a brown syrup.  She tasted it and nothing sweeter had ever passed her lips.  When her warrior returned she told him about it. He ate as he had never eaten before.  They tapped the tree for more of the sweet water. Like a dutiful husband, proud of his wife’s cooking, he went out and told his friends. They tapped the tree again for some of the sweet water and every day was a feast day while the sap ran. The Indians decided that this was heaven sent and that was the beginning of maple syrup.) It sounds to me that it was more than a legend.

On with maple syrup recipes.

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MAPLE COUNTRY STYLE RIBS 
3 lbs. country-style pork ribs
1 c. pure maple syrup
1/2 c. applesauce
1/4 c. ketchup
3 T. lemon juice
1/4 t. each, salt, pepper, paprika, garlic powder and cinnamon

 Place ribs in a large kettle or Dutch oven. Cover with water; bring to a boil.  Reduce heat and simmer for 10 minutes. Drain, saving liquid. Place ribs in a 9 x 13-ich baking pan. (This is where non-stick foil is great to use as ribs won’t stick to pan). In a small saucepan combine remaining ingredients;, mixing well. Pour half over the ribs. Bake, uncovered, at 325 degrees for 1-1/2 hours or until the meat is tender, basting often with the remaining sauce.  Makes 4 servings.

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MAPLE SALAD
DRESSING
1 c. pure maple syrup
2 T. vegetable oil
1 T. lemon juice
1/2 t. paprika
1/4 t. each, celery seed, salt, onion powder and ground mustard

Combine all ingredients in a jar with  tight fitting lid; shake well.  Serve over salad green., Romaine, iceberg, leaf lettuce or baby spinach.   This may also be drizzled over a fresh fruit combination.  Makes about 1 cup.  Nutritional values:  One serving (2 T.) equals 137 calories, 76 mg sodium, 0 cholesterol, 27 g. carbs, trace protein,  4 mg fat.

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CHEWY MAPLE
COOKIES
1/2 c. shortening
1 c. packed brown sugar
1 egg
1/2 c. pure maple syrup
1/2 t. vanilla or maple flavoring
1-1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. flaked coconut

In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in next three ingredients until well mixed.  In a medium bowl, combine next three ingredients; add to creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets. Bake at 375 degrees for 12-15 minutes or until lightly browned, watching so they don’t get too brown. Makes 3 dozen.


Thought for the Day: A bird does not sing because it has an answer, but sometimes they do. It sings because it has a song.



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AnnMarie Brink - US Bank

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