Meet my current go-to snack, breakfast, and late-night treat: maple-ginger almond butter. Slathered on toast (as here), used as a dip for tart apple slices (pink lady are my favorite), or — let's be real — savored with a spoon, this spicy-salty-sweet spread satisfies. One bite of this upgraded almond butter and you'll be as hooked as I am. Luckily, it only takes a few minutes to make, so what are you waiting for?
Why stop at one layer of mouthwatering goodness when you can have more? Start by learning how to make delicious maple cupcakes that smell and taste downright divine. Next, smother the cupcakes with dreamy homemade buttercream frosting, and, finally, top them off with candied bacon. We like to think of them as the ultimate end to a decadent brunch as they pay homage to a short stack of pancakes served with a few slices of bacon. Watch the video, and then get baking!
Sometimes plain old corn on the cob can be boring. You have it over and over again during the Summer, and it's always the same. However, this July I've decided to remake corn on the cob, starting with this delicious recipe. The corn is grilled with the husks on, and then it's coated with a spicy-sweet glaze. The glaze is a mixture of butter, maple syrup, garlic, and chipotle chiles.
It's an easy recipe with extraordinary results. This corn is amazing and unlike any corn I've had before! The combination of maple syrup and chipotle chiles is perfect; the two ingredients balance each other out, so the glaze isn't too sweet or too spicy. It's a classic side with a modern twist, and it pairs well with everything from barbecued chicken to Cuban-style pork. Here's the recipe.
Imagine this scenario: you have just sat down to a beautiful plate of french toast and begin to pour sticky maple syrup over the stack, when out plops a funky black lump from the bottle. This picture-perfect moment is ruined, and you can't help but leap back from the table from shock and disgust. What the heck could be growing in the bottle?
This not-so-pleasant predicament actually happened to me, so I'm sharing my learnings with you. Maple syrup, as it turns out, should always be refrigerated upon opening, otherwise you could wind up with the situation I just described, with mold growing inside the bottle. Personally, I have never refrigerated any sugary syrups (agave, honey, brown rice syrup), so I can't believe I've lived this long not refrigerating maple syrup. While some claim you can scrape off the mold and boil the syrup to kill the remaining strands of bacteria, I prefer to live by the mantra "When in doubt, toss it out."
Can you relate to this experience? Did you know to refrigerate maple syrup?
To eliminate any potential disaster on your first ice cream try, start out with a recipe that doesn't call for an egg yolk or custard base. That way, you won't have to worry about your egg yolks curdling or scrambling, or the lengthy cooling time that follows. While gelato and frozen sorbet contain eggs, ice cream in its purest incarnation actually doesn't. This light, airy ice cream incorporates the rich flavors of maple syrup and walnuts with cream and a touch of milk. Beginners, if you're interested, keep reading for the basic recipe.
Pure maple syrup tastes great, and it offers a myriad of health benefits. Here are just a few:
- It's an antioxidant powerhouse. Researchers at the University of Rhode Island found that maple syrup is filled with anti-inflammatory and antioxidant compounds that may help prevent several chronic and inflammatory diseases like diabetes, cancer, osteoporosis, and Alzheimer's. It also comes packed with phenolics — the beneficial antioxidant compounds in maple syrup — that may help diabetics keep their blood sugar levels balanced since phenolics inhibit the enzymes that are involved in the conversion of carbohydrates to sugar.
Here are more reasons why it's good for us.
- The secrets to making perfect pizza.
- The secrets to making perfect pizza. — Eatocracy
- Freaky eaters who are addicted to maple syrup. — TLC
- Must make: shrimp and grits with arugula. — Serious Eats
- How going gluten-free changed the life of one girl.— Gilt Taste
- 60 awesome images from this weekend's Food & Wine Classic in Aspen. — Skollie Magazine
- Things you need to know about the food crisis. — Food Republic
- Tips for a budget-friendly destination
wedding. — The Daily Meal
- Top Chef's Dale Talde has got a new gig. — Grub Street NY
- Watermelon! 14
It's snow watch 2011 here in San Francisco, and while it may be barely enough to count, it's still pretty exciting for us Bay Area residents.It's snow watch 2011 here in San Francisco, and while it may be barely enough to count, it's still pretty exciting for us Bay Area residents. I've always been fascinated by snow-based dishes like snow ice cream and maple syrup snow candy, but I've never made them. For those of you who live in chilly climates, have you ever made something tasty with snow? What was it? And if you are lucky enough to have loads of powdery white fluff, I found a a recipe for snow-made maple syrup taffy on The Kitchn!After complaining about muscle soreness to my yoga teacher, he suggested that I start concocting my own all-natural recovery drink.
After complaining about muscle soreness to my yoga teacher, he suggested that I start concocting my own all-natural recovery drink. It's a simple recipe, too: one to two tablespoons of maple syrup and water. My teacher informed me that the sweet syrup not only provides the body with a little shot of carbs, but, more importantly, it helps with muscle recovery. Real maple syrup is an excellent source of manganese, which helps repair muscle and cell damage; it also keeps bones strong and blood sugar levels normal. Besides this important nutrient, maple syrup also contains zinc, iron, calcium, and potassium. And while it's definitely not a post-workout snack replacement, it's become my go-to drink after yoga.
Source: Flickr user little blue henThere's something so wonderful about eating a perfect piece of bacon.There's something so wonderful about eating a perfect piece of bacon. My favorite kind is thick-cut with both a chewy and crispy texture, fatty and juicy mouthfeel, and porky, yet slightly sweet flavor. Put a plateful of this ridiculously tasty bacon in front of me and I won't be able to control myself. I'm like a kid licking a brownie bowl, I can't stop until the entire thing is gone.
Recently my dad made me some bacon that put this spell on me. It was Ina Garten's roasted bacon. Baking bacon is an easy and great way to cook it, especially when you don't need to use the grease for another part of the recipe. Since we were just having a frittata with bacon on the side, he used her technique.
The secret ingredient that makes this bacon so memorably addictive? Maple syrup. Once you've mastered this method, feel free to get creative. Use brown sugar or barbecue sauce or honey or chocolate — whatever floats your fancy. Learn how it's done now.