{"id":29037,"date":"2023-11-13T11:04:40","date_gmt":"2023-11-13T16:04:40","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=29037"},"modified":"2023-11-13T11:04:42","modified_gmt":"2023-11-13T16:04:42","slug":"maple-recipes","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/maple-recipes\/","title":{"rendered":"Maple Recipes Add Spice to the Season (and Beyond)"},"content":{"rendered":"\n

The Cornell Maple Program offers an online trove of eating\u2014and drinking!\u2014ideas for the state\u2019s signature sweet elixir<\/p>\n\n\n\n

By Lindsay Lennon<\/strong><\/p>\n\n\n\n

In 2007, a community nutrition educator for Cornell Cooperative Extension in Lewis County, NY, set out on a personal mission: to show that maple syrup isn\u2019t just for pancakes.<\/p>\n\n\n\n

\n

Dolores DeSalvo compiled hundreds of maple-related recipes, dividing them into categories including desserts, salad dressings, veggies, meats, and more. <\/p>\n\n\n\n

They range from the sweet and straightforward (muffins, glazed carrots, four kinds of cheesecake) to the adventurous\u2014from maple mustard chicken salad to roasted pumpkin wedges with maple-chipotle glaze.<\/p>\n\n\n\n

\u201cWe\u2019re very proud of our maple background up here,\u201d says Michele Ledoux, CCE executive director for Lewis County (located about an hour northeast of Syracuse, not far from the Canadian border), noting that the region is a big maple producer.<\/p>\n<\/div>

\"A
A maple old-fashioned. (Beth Saulnier \/ Cornell University)<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

The recipes<\/a> are hosted on the website of the Cornell Maple Program<\/a>, which supports the state\u2019s maple industry through research, product development, and other activities. <\/p>\n\n\n\n

In addition to processing its own syrup<\/a> and running two research forests (one near Ithaca, the other in the Adirondacks), the CALS-based program conducts workshops and offers a slew of online resources to help producers modernize or expand their operations.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/div>
<\/div><\/div>
\"A
A pumpkin maple ring with maple glaze. (Beth Saulnier \/ Cornell University<\/em>)<\/figcaption><\/figure>
\"Maple
Maple-glazed acorn squash. (Beth Saulnier \/ Cornell University)<\/em><\/figcaption><\/figure>
\"Four
Big Red’s own sweet line of maple syrup. (Provided<\/em>)<\/figcaption><\/figure>
\"A
At Cornell’s Arnot Forest sugar house. (Jason Koski \/ Cornell University)<\/em><\/figcaption><\/figure><\/div>
<\/div><\/section>\n\n\n\n

Although DeSalvo passed away in 2012, her compilation of maple-centric recipes lives on online. But it all started with dozens of pages DeSalvo constructed in Microsoft Word, complete with illustrations and maple-themed clip art. <\/p>\n\n\n\n

In addition to a database of DeSalvo\u2019s recipes (and others that have since been added), the site features a series of cooking videos<\/a>. <\/p>\n\n\n\n

\"A
A maple in autumn at Cornell’s Uihlein Forest. (Adam Wild<\/em>)<\/figcaption><\/figure>
\n

Maple lovers can help grow the recipe library by submitting their own creations. <\/p>\n\n\n\n

Many of the dishes are ideal for the fall harvest and holiday seasons. The collection features so many pie recipes, for instance, that they\u2019re separated into three categories\u2014plus cakes, pastries, muffins, and more.<\/p>\n\n\n\n

On the vegetable side, there are entire sections devoted to sweet potatoes, as well as a dozen-plus recipes for maple-infused squash. <\/p>\n\n\n\n

Meat lovers will recognize holiday favorites involving ham and turkey\u2014plus more offbeat options like maple-glazed hot dogs and maple mango chicken. <\/p>\n<\/div><\/div>\n\n\n\n

The collection even features a range of beverages that embrace maple\u2019s natural sweetness\u2014from smoothies and variations on the milkshake (maple soda float, anyone?) to coffee drinks like the maple macchiato<\/a>. <\/p>\n\n\n\n

For the 21+ crowd, cocktail recipes abound\u2014including maple twists on the old fashioned, the margarita, the mule, and more.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Maple Pumpkin Pie<\/p><\/blockquote><\/figure>\n\n\n\n

\n

Ingredients<\/h2>\n\n\n\n

1 unbaked 10″ pie shell, well chilled, fluted edge
Leaf shapes cut from pastry scraps
1\u00bd c. pumpkin pur\u00e9e, fresh or canned
\u00bd c. maple syrup
1\u00bd c. milk
2 eggs, lightly beaten
2 tbs. flour
1\u00bd tsp. cinnamon
\u00bd tsp. nutmeg
\u00bc tsp. ground ginger
\u00bd tsp. salt<\/p>\n<\/div>

\"A
(Joe Wilensky \/ Cornell University)<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

Directions<\/h2>\n\n\n\n

Preheat oven to 425 \u00b0F. Mix together pumpkin, syrup, milk, and eggs. Whisk until smooth. Stir in flour, cinnamon, nutmeg, ginger, and salt. Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40 minutes, until filling is firm and a knife inserted in center comes out clean. Let cool. <\/p>\n\n\n\n

While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown. Garnish top of pie with baked leaf shapes. Let cool completely before cutting with a sharp knife.<\/p>\n\n\n\n

Top: A freshly baked maple pumpkin pie from the kitchen of Associate Editor Alexandra Bond \u201912. (Joe Wilensky \/ Cornell University)<\/em><\/p>\n\n\n\n

Published November 13, 2023<\/p>\n\n\n\n

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