Maple Turkey Breakfast Sausage.
— Come on, admit it. You’re so over the pumpkin-spice
beer, coffee drinks and cookies spiced with ginger, nutmeg,
cloves and cinnamon are one thing. But when those cozy fall
flavors sneak their way into a Kit Kit candy bar or a stick
of Burt Bees lip balm or onto a pizza, you know it’s
officially jumped the shark. Big time.
is why some of us were glad to hear that a new flavor will
supposedly supplant pumpkin spice this fall — maple.
least that’s what MarketWatch would have us (hopefully)
believe, based on a report from the analytics company
1010data. It notes that even as pumpkin spice flavor
continues to grow in popularity — to the tune of 49
percent more products a year — sales just aren’t holding
meanwhile, "is surging."
against the same quarter last year, sales of maple-flavored
beverages have almost doubled while maple-flavored cocktails
have climbed 14.6 percent. Which might explain why beverage
giants Starbucks and Dunkin’ Donuts debuted maple-pecan
coffee drinks this fall. Dunkin’ also is featuring a
630-caloried Maple Sugar Bacon Breakfast Sandwich.
maple really the next big thing? And will its sweet,
distinctive flavor be something that consumers naturally
crave when the weather gets cooler?
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Americans have used maple as a sweetener long before the
first European ever set a boot on North American soil. In
the modern times, those in the restaurant industry have been
using maple for years, too, says veteran bartender Sean
Enright of Spork. The native New Englander attended boarding
school in Vermont, which produces the most maple syrup in
the country. "So it’s always been a huge part of my
life," he says.
adds depth and a seasonal flair to mixed drinks. Enright’s
new Take The Knee cocktail, for instance, marries maple with
a house-made apple shrub, cognac and apple ginger syrup.
are just sick of pumpkin now," he says, adding the
flavor only is good until Thanksgiving and "then nobody
crop of fruits and vegetables call for deeper, richer
flavors and maple — with its vanilla, caramelly undertones
— is happy to step up to the plate. While it is generally
associated with breakfast items and desserts, maple can be a
best friend to savory preparations, too, adding a robust
flavor to roasted vegetables, soups and meats, especially
bacon. It brings an all-natural sweetness to barbecue
sauces, marinades, vinaigrettes, infused syrups, rubs,
brines and glazes, and is just as good on a doughnut as a
piece of salmon.
plays just as well in darker brown spirits such as bourbon
or cognac in October as it does in February.
Heldstab of Leona’s Ice Cream Sandwiches in Wilkinsburg
also is a maple fan. She and her wife, Christa Puskarich,
are currently working maple into their fall flavors, using
small-batch, wood-fired maple syrup from Paul Family Farm in
Galeton, Potter County.
natural sweetness, she says, along with its viscosity, makes
us automatically think of sweater weather. And the fact it
pairs so well with fall and winter flavors such as squash,
pies, sausage and nuts is something of a seasonal trigger
— despite the fact that the watery sap that gets boiled
down into maple syrup and other products actually runs in
try to not to pay too much attention to fads," she
says, preferring instead to let every season "happen
when it happens."
past the couple paired maple-flavored ice cream with bacon
to mixed results. This year they’re testing maple blondie
and maple hazelnut flavors, Heldstab says.
restaurant scene, "we’ve used maple in our fall
transition menus for a while," says chef Dustin Gardner
of Casbah in Shadyside, because it’s readily available and
has a subtle flavor that complements late-summer produce as
well as the first offerings of fall.
brunch, the kitchen whips it into the syrup for ricotta
pancakes and there also are plans to use maple in a fall
bruschetta featuring guanciale (cured pork cheeks) and
roasted jester squash from Who Cooks For Your Farm.
six-course dinner at Il Pizzaiolo in Hampton on Oct. 9 will
include maple-glazed pork belly with butternut squash
risotto. Maple-forward dishes also are available at Union
Standard, Downtown, Scratch Food and Beverage in Troy Hill
and Vallozzi’s Pittsburgh, Downtown, where a
maple-champagne agrodolce is served over scallops with
smoked squash and endive. And at B52 Cafe in Lawrenceville
you can order a maple spice nitro cold brew while at Cafe d’Amore
the flavor is added to latte.
all maple syrup is made according to the same process, there’s
a grading system for maple products that differentiates
between the natural variations in color and flavor. The
lighter the syrup, the more delicate the taste. Sap
processed later in the season produces a more robust and
syrup can be substituted for honey or agave one for one, but
you’ll want to use only 3/4 cup of syrup for every 1 cup
of white sugar in baking, while also reducing the other
liquids in the recipe by 3 tablespoons. Go for the good
(real) stuff, even though it’s more expensive, as it takes
40 gallons of sap to produce one gallon of syrup.
you enjoy fall’s hottest flavor, know that you’re making
a nutritious choice. Not only is maple syrup high in
healthful antioxidants but it also includes essential
minerals such as calcium, magnesium, potassium and
maple cocktail is full of fall flavors, and so easy.
ounce pure maple syrup, preferably Grade A Dark Amber
ounce fresh orange juice
ounce fresh lemon juice
dashes of Angostura bitters
ounces chilled seltzer
rocks glass, combine maple syrup with orange juice, lemon
juice and bitters. Add orange wheel and lightly muddle. Add
bourbon and stir well. Fill glass with ice and top with
Food & Wine magazine
MAPLE TURKEY BREAKFAST SAUSAGE
recipe uses ground turkey, a lean meat that is lower in
calories than the traditional pork. Be gentle with the meat
— you don’t want to overmix.
tablespoons maple syrup
teaspoons dried rubbed sage (not ground)
teaspoon coarsely ground black pepper
teaspoon dried thyme
teaspoon ground nutmeg
pound ground lean turkey
teaspoons canola oil
small dish, combine maple syrup, sage, pepper, salt, thyme
and nutmeg. Place turkey in large bowl. Sprinkle spice
mixture over meat and gently mix with clean hands, to
incorporate spices evenly. Divide into eight sections and
shape into patties.
oil in large nonstick skillet over medium-high heat. Add
patties and cook, turning once; adjust heat as necessary to
prevent overbrowning. Cook 4 to 6 minutes per side, until
browned on both sides and cooked through (165 degrees on an
internal thermometer). Serve hot.
Adapted from "Maple: 100 Sweet and Savory Recipes
Featuring Pure Maple Syrup" by Katie Webster (Quirk;
GINGER CHICKEN THIGHS
pairs beautifully with cider and fresh ginger in this easy
marinade for chicken thighs. I used Grade A Dark Amber maple
syrup, which has a robust maple flavor. The fruit will cook
down, so if you have a few extra pieces, go ahead and throw
a few more slices in the pan.
shallot, finely sliced
cup apple cider
cup dark pure maple syrup
tablespoon finely grated peeled, fresh ginger
tablespoon apple-cider vinegar
teaspoon chopped fresh thyme leaves, plus four sprigs,
teaspoon black pepper
bone-in chicken thighs
medium pears or apples, peeled, cored and quartered
medium bowl, whisk shallot, cider, maple syrup, ginger,
vinegar, thyme, salt and pepper.
chicken in a large resealable bag. Pour marinade into bag,
seal it and refrigerate 12 to 24 hours, turning once or
twice to coat all pieces.
oven to 400 degrees. Remove chicken from marinade and
arrange pieces, skin side up, in a 9-by-13 inch baking dish.
Tuck pears or apples and thyme sprigs among chicken pieces.
Pour marinade over top. Bake, basting occasionally, about 1
hour, until chicken is cooked through and starting to pull
from bone. Serve chicken and fruit with sauce spooned over
"Maple: 100 Sweet and Savory Recipes Featuring Pure
Maple Syrup" by Katie Webster (Quirk; 2015)
decadent treat marries a shortbread crust with a gooey,
maple-y topping you won’t mind having to lick off your
fingers. I prefer pecans, but maple also pairs well with
walnuts. If you’re worried you won’t be able to turn the
bars out of the pan without breaking them into pieces, line
it with overhanging pieces of parchment paper so it will
lift right out.
sticks (3/4 cup) butter, softened
teaspoon kosher salt
sticks (1 cup) butter
cup lightly packed brown sugar
tablespoon dark corn syrup
cup good-quality maple syrup
pecan halves and/or pieces
oven to 375 degrees and heavily grease a 9-by-13-inch pan.
crust: In a big bowl, cream butter and sugar until light and
fluffy. Mix in salt and gradually mix in flour until
mixture into the bottom of the pan, then press it firmly
into pan with your fingers.
crust for 12 to 15 minutes, or until it is very pale gold.
topping: In medium saucepan over medium heat, melt butter
with brown sugar, corn syrup, maple syrup, cream and salt.
Bring to boil and cook, stirring constantly, until sugar is
dissolved, 1 minute or so. Remove from heat and stir in nuts
topping is still hot, pour over crust. Bake for 10 to 12
minutes, or until top is just starting to bubble, then set
aside to let cool completely.
knife around the edges and invert entire baking pan to
remove the block instead of trying to pry the squares out of
the pan. Flip the block so it’s right-side up and cut the
squares as you will.
"Duff Bakes: Think and Bake Like a Pro At Home" by
Duff Goldman and Sara Gonzales (William Morrow; 2015)