On Our Plates: Maple Syrup

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maple quad

Maple syrup is actually made in the spring, but it’s a taste we associate with fall.  It just goes so well with other fall flavors like pumpkin, apples, and squash.  Plus, the sugar maples put on such a show in the fall with their beautiful red and orange leaves, that you can’t help but notice them!

And maple syrup isn’t just for pancakes.  It’s a versatile ingredient that adds flavor and sweetness to all kinds of dishes.  Here are some that looked good to us!

Laura:

Maple Scones by Sweet Happy Life: Lots of baked good include a bit of maple, but here they are the primary flavor. Yum!

Brussels Sprouts Slaw with Maple Vinaigrette by the view from great island: I love brussels sprouts so this sounds great!  Plus that vinaigrette would be great on all sorts of different salads.

Bourbon Maple Slow Cooker Baked Beans by Averie Cooks: A savory maple recipe, plus there’s bourbon!

Amy:

Nutmeg Maple Butter Cookies from Smitten Kitchen: I made these and gave them as Christmas gifts several years ago. They’re a nice twist on a regular sugar cookie.

Miso-Maple Roasted Roots from Food 52: It’s hard to fine savory(ish) dishes with maple, but this looks like it’s worth a try.

Maple Ice Cream from Chow: This one’s promising!

Don’t forget to check out our Maple Pumpkin Whoopie Pies!