PDF✔️Download❤️ Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup

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Maple 100 Sweet and Savory Recipes Featuring
Pure Maple Syrup
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Maple 100 Sweet and Savory Recipes Featuring
Pure Maple Syrup
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Description
Sugaring Season Hot Cocoa March and April on our
hill mean sugaring parties and hours spent
outdoors in cold temperatures. To warm up chilly
little ones, I make a pot of this dark hot
chocolate and keep it warming on the camping
stove. Though the cocoa powder mostly masks the
subtle maple flavors, we are flush with syrup at
this time of year, so it wouldnt seem right to
use anything but our own liquid gold to sweeten
it up! Makes 3 cups Active time 10 minutes
Total time 10 minutes Gluten Free 1?3 cup
best-quality cocoa powder 1?3 cup dark maple
syrup 21?2 cups low-fat milk 1?2 teaspoon vanilla
extract Marshmallows (optional) In a medium bowl,
whisk cocoa and syrup. Heat milk in a
medium, heavy-bottomed saucepan over medium-low
heat, stirring often, about 8 minutes, or
until steaming. Pour hot milk into cocoa mixture,
whisking constantly. Transfer cocoa mixture
to the saucepan and return to medium-low heat,
stirring often, until completely smooth
and steaming hot. Stir in vanilla and drop in
marshmallow (if desired) before serving.
Excerpted from Maple by Katie Webster. Reprinted
with permission from Quirk Books. Smoky and Sweet
Turkey Chili The famed New York Times food writer
Craig Claiborne once said that chili con carne,
not apple pie, might be Americas favorite dish.
It certainly seems like it to me. My friends ask
for chili recommendations more than any other
recipe. So I knew this cookbook wouldnt be
complete without a maple-spiked chili! Makes 4
2-cup servings Active time 30 minutes Total
time 40 minutes Gluten-free 2 tablespoons
avocado oil or organic canola oil, divided 1
pound lean ground turkey 1 large Spanish onion,
diced 1 tablespoon finely chopped garlic 1?2
teaspoon salt 3 tablespoons chili powder 2
tablespoons
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ground cumin 1 tablespoon smoked paprika 1
teaspoon ground dried chipotle, or to taste 41?2
teaspoons red wine vinegar 1 cup water 1 28-ounce
can crushed tomatoes, preferably fire roasted 1
15-ounce can dark red kidney beans, drained and
rinsed 1/3 cup dark pure maple syrup 1 avocado,
diced 1?4 cup chopped cilantro 1?4 cup toasted
pepitas 1. Heat 1 tablespoon of the oil in a
large heavy-bottomed soup pot or Dutch oven over
high heat. Add turkey and cook, breaking up with
a wooden spoon and stirring occasionally, until
completely browned. Transfer turkey and any
juices to a bowl and set aside. 2. Return pot to
medium- high heat and add remaining 1 table-
spoon oil. Add onion, garlic, and salt and cook,
stirring often, for 6 to 10 minutes, until onion
is soft and browned. 3. Add chili powder,
cumin, paprika, and chipotle and cook, stirring,
for 30 to 90 seconds, until spices are fragrant
and starting to toast and darken slightly. 4. Add
vinegar and stir for 30 seconds to 1 minute,
until liquid is evaporated. 5. Add water and
bring to a simmer, scraping up any browned bits
and spices from the bottom of the pot. 6. Add
tomatoes, beans, syrup, and browned
turkey, stirring to combine. Increase heat to
high and bring to a simmer. Reduce heat to
medium-low to maintain a gentle simmer and cook,
stirring occasionally, for 10 to 14 minutes,
until turkey and onions are tender. 7. Serve
topped with avocado, cilantro, and pepitas.
Excerpted from Maple by Katie Webster. Reprinted
with permission from Quirk Books.