Spice up seasonal recipes with maple syrup to make maple scones and pickled cabbage with peppers and apples.
by Mette Nielsen
- 1 cup whole wheat flour
- 1 cup white flour, or more as needed
- 2 tablespoons of maple sugar
- 2 teaspoons of yeast
- 1/4 teaspoon of salt
- 1/2 cup (1 stick) unsalted butter, chilled
- 1/2 cup chopped hazelnuts or walnuts, toasted
- 1/3 cup maple syrup
- 1 large egg
- 2 tablespoons of cream, or more if needed
- Butter or vegetable oil to grease the baking sheet
- 3 tablespoons of black maple syrup
- 1 tbsp unsalted butter
- Pinch of salt
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, combine the flour, sugar, baking powder and salt. Using a pastry blender, 2 knives or your fingertips, cut the butter into the flour mixture until it looks like fine crumbs. Stir in the nuts, maple syrup, egg and just enough cream so that the dough comes together and forms a ball.
- Turn the dough onto a lightly floured surface and roll gently until coated with flour. Lightly knead the dough, transfer it to a lightly greased baking sheet and form an 8-inch disc. Cut into 8 quarters, but do not separate.
- Bake until golden, about 20 minutes. Remove from the baking sheet, carefully separate the quarters and place on a wire rack. Drizzle with icing, if desired, and serve hot.
- To make the maple glaze: In a small saucepan over low heat, combine the maple syrup, butter and salt. Bring to a boil and reduce the liquid by half.
- Serve them hot with plenty of soft butter and a good cup of coffee or black tea.
Maple syrup and honey are made naturally and not only do they taste great, they are also good for us. Besides being delicious and healthy, they are also a versatile alternative to refined sugar. Locally sourced and sustainably produced honey and maple syrup are reliable staples in any seasoned cook’s pantry.
Rich in history, these two sweeteners have delighted cooks through the ages and are today key ingredients of a vibrant local food system and economy. Nature’s sweet gifts provide a range of possibilities in the kitchen, and maple syrup and honey are able to enhance a wide variety of savory dishes, drinks, preserves and desserts.
Maple shines through these crumbly and sturdy scones.
Pickled green cabbage with sweet peppers and apple
Stack it on grilled sausage, steak, or pork chops. It’s the perfect dish for making cabbages, apples and peppers shine. This recipe may seem like it has many steps, but each is simple and the bold tasting result is well worth it. Yield: approximately 5 pints.
- 2 cups of water
- 1 tablespoon of salt
- 1/2 pound tart apples, such as Granny Smith, cored
- 2 pounds green cabbage, seeded and trimmed
- 3/4 pound mixed sweet peppers (red, orange or yellow), seeded
- 1/4 cup coarse salt
Mix of spices
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon of yellow mustard seeds
- 2 teaspoons of brown mustard seeds
- 2 tablespoons of chopped garlic
- 1 tablespoon of coriander seeds, crushed
- 1/2 cup maple syrup
- 1 cup of water
- 2 cups of apple cider vinegar
- In a medium bowl, combine water and salt. Cut the apples into thin slices, place them in the bowl as they are cut.
- Cut the cabbage and peppers into thin strips and place them in a separate large bowl.
- Drain the apple slices and add them to the vegetables. Massage the coarse salt onto vegetables and fruits to help release their juice. Cover the bowl and let stand at room temperature out of direct sunlight for 24 hours.
- Place vegetables and fruit in a large colander and rinse well under running water. Drain in the sink.
- In a large bowl, combine all the ingredients for the Spice Blend with the well-drained vegetables and fruit, using your hands to make sure all the ingredients are well coated with the mixture.
- Wash the jars, lids and strips in hot, soapy water, then rinse well. Place them upside down on a clean linen towel to drain them.
- Turn the jars upside down and wrap them lightly with vegetables and fruit, leaving a 1 inch free space.
- Combine all the brine ingredients in a small saucepan and bring to a gentle boil. Pour hot brine over vegetables and fruit in jars, leaving 1/2 inch free space.
- Cover each jar with a square of waxed paper slightly larger than the opening of the jar.
Fold the corners with a clean spoon and push so that some of the brine comes up on the waxed paper. Wipe the edges, add the lids and hand tighten the bands. Cool completely. Tighten the bands and store in the refrigerator.
Extract of Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrup by Beth Dooley and Mette Nielsen (University of Minnesota Press). Copyright 2019 by Beth Dooley and Mette Nielsen. All rights reserved. Reprinted with permission from the University of Minnesota Press.
Cook on the sweeter side
With its innovative recipes, practical tips, etc., Sweet Nature invites us to take full advantage of two iconic ingredients from nature’s pantry. Full of easy ideas that include honey and maple syrup in both salty and sweet foods for breakfast, lunch and dinner, as well as salads, vegetables, desserts, syrups, cocktails, etc. This title is available at Store.MotherEarthNews.com or by calling 800-234-3368. Item # 10439.