If you can't make it to a cabane à sucre, fear not, we've got 9 ways to get your morning maple fix.
'maple' on Serious Eats
I am now the proud adoptive parent of a Vermont maple tree. We haven't seen each other in person yet, but I'm sure that she's growing tall and strong. I'm positive she's sweet natured and bringing joy to others. I really couldn't be more proud.
Swirling a few tablespoons of maple syrup into the batter give these buttery bars an extra maple kick.
This ice cream works a lot like vanilla bean—gently but assertively spiced with floral, fruity, and citrusy flavors working in tandem. It's a good general purpose ice cream but with a point of view all its own. The way mulled wine should be.
I'm not usually a big fan of pancakes, but I am a big fan of whole grains. Whole wheat flour with a little roughly ground oats thrown in makes fluffy, tasty pancakes. Tart roasted rhubarb compote is a lovely alternative to pure maple syrup.
A layer of maple, a layer of butterscotch, and a crown of glorious black walnut whipped cream. Need we say more?
There are days when I make myself tropical sweets and pretend I'm somewhere warm. And there are days when I give in and say, hey, it's still comfort food season, pass the pancakes. This was one of those days.
Before you switch gears to holiday flavors, make these autumnal breakfast buns. A sweet eggy dough is filled with cinnamon sugar and brushed with a sticky-sweet maple glaze.
This ice cream is all maple, all the time—the perfect thing to top a slice of warm pie—or a piece of French toast.
The rich, dark sweetness of maple is lovely all year round, but we particularly love it in winter. It plays well with other seasonal flavors—apple and maple or maple and cinnamon being classic combinations—but it works just as well to sweeten up often savory ingredients, such as rosemary or bacon. Here are nine maple desserts we're fond of, from maple graham crackers to caramels to cookies and ice cream.
If you're wondering how to entice a bunch of guys to eat cupcakes, the answer is pretty simple: add bacon. David Arrick, founder of New York's Butch Bakery and author of The Butch Bakery Cookbook, found this out pretty quickly and used this formula to create these Driller Cupcakes, maple cupcakes topped with milk chocolate ganache and candied bacon.
Maple syrup is one of those products of the human endeavor that make me glad we've ascended to where we have on the food chain. It embodies our communion with nature, because we have two parties to thank. The maple trees, of course, which tirelessly share sticky sap in forest cathedrals. And the flannel-clad men and women who fire great furnaces of transformation, who alchemize that sap into amber syrup.
I knew that I wanted to include a hint of sea salt in my caramels. It really balances the sweetness and intensifies the butter taste. But I also wanted to flavor them with something else—something seasonal and unique. Maple syrup fit the bill. A generous half cup infused my caramels with pure, sweet, fall flavor. Each bite is salty, chewy, and full of maple sugar.
When I first heard about the maple bacon biscuit ($3.75) at Huckleberry, the Santa Monica bakery and cafe, I figured, it's just the token bacon thing for all the bacon heads. There are plenty of other scrumptious-looking baked goods sitting there behind the glass counter. But I was a sucker, and ordered the darn biscuit—and it was amazing.