{"id":6960,"date":"2020-10-20T00:00:13","date_gmt":"2020-10-20T08:00:13","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6960"},"modified":"2020-10-22T11:06:49","modified_gmt":"2020-10-22T19:06:49","slug":"maple-syrup","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/maple-syrup\/","title":{"rendered":"Maple Syrup"},"content":{"rendered":"

When I think of Maple Syrup, I can\u2019t help but think of warm and fuzzy memories \u2013 especially about breakfast.<\/p>\n

\"\"<\/center>So where does this d\u2019lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup \u2013 producing 70 percent of the world\u2019s supply. Thanks Canada!<\/p>\n

There are several grades of syrup \u2013 ranging from extra light to extra dark \u2013 each with their own flavor profile and characteristics.<\/p>\n

But this sugary delight isn\u2019t just for sweet breakfasts or desserts. That\u2019s right \u2013 maple syrup is delicious in savory dishes too! Added to a pot of slow-roasting baked beans; in a salad vinaigrette<\/b>; or even a pork marinade.<\/p>\n

Or how about some maple roasted veggies, finished with sea salt and topped over a piping hot bowl of creamy polenta \u2013 yum!<\/p>\n

So branch out \u2013 and discover all that maple syrup has to offer.
\n-Kathy<\/p>\n

Maple Vinaigrette<\/b><\/p>\n

Makes about 1 cup<\/span>
\n<\/b><\/p>\n

6 tablespoons real maple syrup, preferably grade B
\n3 tablespoons cider vinegar
\n1 1\/2 teaspoons Dijon mustard
\n1 tablespoon finely minced shallots
\n1\/4 cup olive oil
\n1\/4 cup vegetable oil
\n1\/2 teaspoon salt
\npinch of cayenne pepper<\/p>\n

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.<\/p>\n

Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.<\/p>\n

*Chef Note: <\/strong>It’s also great to shake ingredients together in a jar.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"

When I think of Maple Syrup, I can\u2019t help but think of warm and fuzzy memories \u2013 especially about breakfast. So where does this d\u2019lish treat come from? The mighty sugar maple tree! Quebec is by far the largest producer of this sticky syrup \u2013 producing 70 percent of the world\u2019s supply. Thanks Canada! There […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,21,14,11355,57,6,11],"tags":[1224,324,322,2351,705,582,937,390],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n