Maple Weekend…Not Just for Pancakes
We went to the Dutchess County Fairgrounds in Rhinebeck this past Sunday for Maple Weekend. It was wonderful. We got to stand in the evaporator and take in the maple scented air. We sampled fresh maple syrup right out of the evaporator. We took a walk through the grounds to see the tapped trees, and we had a yummy meal of pancakes, sausage and fresh maple syrup.
There were many people purchasing honey and maple products from Remsberger Maple Farm and Apiary. The question of the day is this…What do I do with the syrup and sugar now that I have a years worth?
There are a few really easy applications, such as top your ice cream or yogurt with maple syrup. It’s delicious and when you use a good quality low fat unsweetened yogurt, you have control over what you’re eating. Instead of a spoonful of sugar on your oatmeal, try maple syrup! The next time you make an apple cobbler, replace some of the sugar in the topping with maple sugar.
Here’s a nice way to incorporate maple into savory dishes, like salmon.
Maple Salmon on a Cedar Plank
Ingredients
4 4-6 ounce salmon filets (can be a whole filet or individual pieces)
Salt + pepper
1/4 cup real maple syrup
1 lemon, juice and zest
1/4 cup chopped parsely
At least one hour before you are ready to grill, soak your cedar planks in water. This can be done in the morning for dinner tonight. You need a good soaking inorder to get enough smoke to nicely flavor the fish.
Fire up your grill to 350-400.
Combine maple syrup, lemon juice, some of the zest and parsley. (Taste before adding all of the lemon, adjusting to your liking)
Place the cedar planks on the grill. Close the grill for up to 2 minutes to allow the planks to start smoking.
Lay fish on planks, but be careful not to crowd the fish. Sprinkle lightly with salt and pepper. Brush some of the maple mixture on the fish.
Cook with the cover closed for 15-18 minutes, until the fish flakes with a fork. (The fish will be cooked through and will have a nice smokey flavor)
While the fish is cooking, put the maple mixture in a small sauce pan and bring to a boil. This will concentrate the flavors for a final glaze.
Using a clean brush, baste with the maple mixture before serving.
Garnish with a wedge of lemon and more fresh parsley.
No problem if you don’t have a grill or just want to cook this in your oven. Place the soaked cedar plank on a baking sheet. Set the sheet in a 350 oven for up to 5 minutes to get the plank heating. These are the only changes to the grill instructions.
If you don’t want to use the cedar plank, just place the fish in a Pyrex container and bake the prepared fish for 15-18 minutes in a 350 oven.
If you like your fish rare rather than cooked through, start checking the fish after 10 minutes.
Note: Only use cedar that is sold for cooking. Cedar from a lumber yard has been treated with chemicals.
Maple Weekend continues this weekend, March 28 and 29 at the Fairgrounds.