Maple Syrup: 40 Tried and True Recipes (Nature's Favorite Foods Cookbooks) - Tapa blanda

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Corrine Kozlak has spent her whole professional life around food. In the test kitchens of both Kraft and the “Chicago Tribune,” she has worked as a recipe tester and developer; as a freelance food stylist, she has spent time in many beautiful set kitchens. Writing this cookbook is the culmination of what she has learned about gardening, creating and adapting recipes, recipe testing, photo styling, and selecting props for photography. Maple syrup is one of Corrine’s favorite gifts from nature that happens to be oh so sweet. Kevin Ramos is an internationally published professional photographer specializing in food, people, and products. After studying photography in Denver, Kevin returned to the greater Chicago area to start his career and eventually open his own studio. “Food photography has always been enjoyable for me, and maple syrup was such a treat to photograph as well as sample.” “Maple Syrup” is Kevin’s second cookbook collaboration.

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MAPLE-SOY GLAZED SALMON
This is delicious topped with a lightly cooked mixture of tomato, onion, and garlic. Asparagus or broccoli makes for a healthy accompaniment. Makes 2–4 servings.

Ingredients
¼ cup soy sauce*
2 tablespoons maple syrup
2 tablespoons cilantro, chopped
2 tablespoons sweet chili sauce*
2–4 (6-ounce) salmon fillets

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Combine soy sauce, maple syrup, cilantro, and chili sauce in a shallow glass dish. Marinate salmon in glaze 5 minutes on each side.

Place salmon on prepared pan, and bake 12 minutes.

*Gluten-free versions may be substituted.

*****

MAPLE NUT LACE COOKIES
These thin, toffee-like, maple-nut cookies are easy to make and fun to eat. Make this recipe with purchased chopped pecans to ensure uniformity of size and smoothness of edges. Makes about 16 cookies.

Ingredients
½ stick (4 tablespoons) unsalted butter
¼ cup sugar
3 tablespoons maple syrup
1 tablespoon light corn syrup
1 teaspoon maple extract
½ cup chopped pecans
3 tablespoons all-purpose flour

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a small saucepan over low heat, melt butter; stir in sugar, maple syrup, and corn syrup until combined. Stir in maple extract, pecans, and flour until combined. Cook, stirring gently, 1 minute.

Drop dough by tablespoons, 3 inches apart, onto prepared pan; bake 11 minutes. The cookies spread, so, after 5 minutes, push edges in with a spatula to keep cookies about 3 inches across. Cool on pan 3 to 4 minutes; transfer to a wire rack to cool completely.