maple syrup

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Poached Pears and Chestnuts from Above
Desserts

Poached Pears with Maple & Black Pepper-Glazed Chestnuts

  Fall is the time of plenty. With a bounty of produce, fruit and nuts at hand, the biggest challenge is often deciding how to make the best possible use of it all. But it’s not an unpleasant task, and finding creative new ways to combine familiar ingredients can be its own reward. Pears and chestnuts are one such combination, but they go together quite well indeed. Both have interesting textures; similar, yet subtly different in unique ways. When cooked, …

Maple-glazed Chanterelle & Arugula Salad with Grilled Apricots and Pecans
Mushrooms Salads Wild Foods

Maple-glazed Chanterelle & Arugula Salad with Grilled Apricots and Pecans

Among the most well-known and best-loved of wild mushrooms, chanterelles figure prominently in the wild mushroom seasonal cycle, usually starting up in late spring or early summer, just as the season for fresh morels begins to wind down. After that, chanterelles can be depended upon to be be growing in some part of the world for the next 6 to 8 months, and frequently longer. Their cheerful orange-yellow color and distinctive trumpet-like shape make chanterelles one of the most easily …

Pig Fingers in ramekins
Appetizers Meat Sauces & Condiments

“Pig Fingers” with Two Sweet & Spicy Glazes

“Pig Fingers” is a deliciously old-fashioned dish that has been around in some form since forever, apparently. While you may find various other versions online, this one is an original, an old farmhouse classic, dating back to that long ago time before the internet was invented. The following recipe was faithfully copied from a yellowed, handwritten index card that has been carefully kept in an decoupaged wooden recipe box for over 30 years. It was given to us back in the 1970s by the daughter …

Meat Sauces & Condiments Wild Foods

Pork Loin Chops with Peppered Maple-Mustard Glaze

Savory. Succulent. Tender. Sweet. We’re talking about pork, but not just any old cut.  We’re talking about thick-cut boneless pork loin chops, in our opinion, one of the best and most flavorful cuts of pork.  Boneless pork loin is essentially a pork loin chop without the bone. When you de-bone a whole pork loin, you end up with baby back ribs and a boneless pork loin.  Pork loin chops are easy to cook, they’re big, meaty and tender – and …

Pear Maple Syrup Pie
Breads & Baked Goods Desserts

As American As… Pear Pie?

“As American as Mom’s _______ pie.” Most people would automatically fill that space with the word “apple.” There’s certainly nothing wrong with apple pie (it’s one of our favorites), but the word “pear” would be just as correct. Domesticated apples may have been cultivated in America first (the first apple orchard on the North American continent was planted in Boston by a certain Reverend William Blaxton in 1625), but if pears weren’t there at the very start, there is no doubt that they …

Meat Rubs and Marinades Sauces & Condiments

Brined Pork Chops with Maple-Vanilla Glaze

It might seem counter-intuitive, but brining any cut of meat can make it significantly juicer and more tender. How? The brine increases the amount of moisture in the meat, allowing more of it to remain in the pork as it cooks. While some cuts can benefit from long brining times (up to 24 hours or more), even an hour of brining can produce a markedly moister, more flavorful pork chop. Various seasonings can be added to the brining mixture to …