These sweet and sour cabbage rolls with maple syrup are made with beef, onions and a sweet and sour tomato sauce.
Jason and I spent this past weekend at the Vermont Maple Sugar Maker’s Association Norther Vermont Conference. I was speaking about social media and food photography and I was also set up in the Expo area with my cookbook.
[Read more…] about Sweet and Sour Cabbage Rolls with Maple Syrup
I’ll just cut to the chase. I’m not going to tell you that maple syrup is healthy. Because it’s an added sugar and we should all limit our added sugars. But I am going to tell you why you should choose maple over other sweeteners. And spoiler alert- one if those reasons is that it is healthier. Not healthy, but healthier. Read on to find out why it’s a better choice than other sweeteners.
Maple Syrup is Better For The EnvironmentHave you been growing zucchini in your garden this summer? We have, and of course we’ll have more than we know what to do with it! One thing we’re planning on making is this Maple Sweetened Zucchini Bread recipe.
We also go to the farmers’ market in Burlington almost every weekend, so we often end up buying even more produce than we can handle in a week! [Read more…] about maple sweetened zucchini bread
This home-made Maple Pear Ginger sorbet recipe comes from my cookbook Maple. It is so easy to make and it is a gluten-free, paleo and vegan friendly dessert!
This recipe tastes of ripe fresh pears, deep pure maple syrup and a bright pop of flavor from ginger. You’ll love it after a meal on a hot summer evening!
The combination of flavors really works well together. They’re classic!
If you have never made sorbet before, get ready to fall in love. It is so simple! [Read more…] about Maple Pear Ginger Sorbet
Legit.
The notification from the town zoning board was probably really the last straw.
Well when I say notification, I should probably say “notification”, because it was actually a farce from the neighbors who were teasing us about our ghetto-sugaring-in-the-driveway-with-sheets-of-plywood-to-protect-from-the-wind sugaring operation. I mean “operation.”
This is how it all came about: We have been sugaring for years on our property. Nothing more than just 30 buckets and boiling the sap out in our driveway. We started with a wood burning stove set on blocks with a hotel pan on top. And eventually graduated to a Leader half-pint evaporator. But really all along Jase had maple manifest destiny.
Here is a recipe for home made hot cocoa made from scratch with really good cocoa powder, milk and pure maple syrup. It is so much better than making hot chocolate from a packet, and it is sweetened naturally with the best sweetener on the planet!
March and April on our hill means sugaring parties and hours spent outdoors in cold temps. To warm up chilly little ones, I make a pot of this dark hot chocolate and keep it hot on the camping stove. [Read more…] about sugaring season hot cocoa
Those of you who know our story, know that by day I’m a recipe developer and food blogger. And in 2015 I wrote my first cookbook. And it’s all about maple syrup. Today I want to tell you about the journey that became writing Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup.
Parts of this post were excerpted from my food blog Healthy Seasonal Recipes.
It’s crazy to think back on the time when I first came up with the idea of writing an entire cookbook about maple syrup. And truth be told, it didn’t happen just like that. As simple as like, you know what, I’m going to write a maple syrup cookbook.
It wasn’t like that.
I was actually wanting to write a cookbook long before maple syrup became the subject. I’ll get to that in a minute.
Flash forward to when the cookbook first came out in the fall of 2015. I was being interviewed on the local news about my cookbook, Maple, the reporter asked if she could call me a Vermonter. I told her that it probably wasn’t a good idea. That’s because I am what is known as a Flatlander, a term used for people who aren’t originally from the Green Mountain state. [Read more…] about Why I Wrote a Cookbook All About Maple Syrup
If you’re wondering about substituting pure maple syrup for sugar, brown sugar or another sweetener then read on! Below are 12 tips and a handy formula to get the best results.
There are many reasons folks want to use pure maple syrup in cooking instead of regular white sugar, brown sugar, honey and so on. Not only does pure maple syrup taste great, so you’re adding flavor to your recipes, not just sweetness. Maple is also unrefined, so it is not stripped of its micronutrients in processing. [Read more…] about Substituting Pure Maple Syrup for Sugar
