Wednesday, November 7, 2007

Tis The Season To Get Cooking!

I love cooking with Vermont grade B maple syrup. As you see I buy in bulk from local sugarers. Besides turning desserts into a smashing success, maple syrup is great added to vinaigrette's with a nice aged red wine vinegar, roasted squashes, drizzled over aged cheddar, and Best Friends with Chicken and Pork. I especially like to make a quick pan sauce after searing pork or chicken by deglazing the pan with apple cider vinegar then adding equal amounts of maple syrup and high quality chicken stock. Do not forget some fresh herb element like thyme or rosemary. Reduce until you have a nice sauce consistency then turn heat off and swirl unsalted Vermont butter in and season with fine sea salt! You will love it! If it is too sweet add a touch more vinegar.

Cooking can be fun!

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