Maple Syrup making was one of the things my dad liked to do when I was a kid. He'd tap the maple trees (way up north in NW Wisconsin) when the weather just started turning to spring and I'd follow him through the woods with the buckets for the taps. Every night after I got off the bus (about half an hour before dark) I'd run through the woods with a clean bucket and pour all the sap collected into it. Dad would keep it until there was enough sap to cook down to syrup. It was sooo good! I miss those days with my dad. Enjoy a couple recipes that are my favorites (and I make them VERY often).
MAPLE CORN BREAD
1 ¼ c. flour
¼ c. corn meal
1 ½ tsp baking powder
½ tsp salt
1 egg
¾ c. milk
½ c. maple syrup
3 Tbsp vegetable oil
Combine dry ingredients. In another bowl beat egg, add wet ingredients, pour into dry ingredients & mix until moistened, being careful not to over mix. Pour into a greased 9x9 baking pan. Bake @ 400*F for 20-22 min until toothpick comes out clean. Cool 10 min, cut into squares.
Easily doubled for a large gathering.
Maple Mustard Chicken Breasts (for the grill)
½ c. maple syrup
3 Tbsp cider or red wine vinegar
2 Tbsp Dijon mustard
Tbsp vegetable oil
2 garlic cloves, minced
¾ tsp pepper
6 boneless, skinless chicken breast halves (about 3 lbs), poked with holes by a fork
In a bowl, combine first six ingredients, mix well. Reserve ¼ c. for basting & refrigerate. Pour contents into Ziplock baggie. Add chicken. Refrigerate 4-8 hrs, turning over occasionally.
Get your grill preheating. Drain & discard marinade. Grill, uncovered, over medium high heat aprx. 3 minutes per side to get nice grill marks, then grill 6-8 minutes longer, turning occasionally, basting with reserved marinade. Chicken is done when the juices run clear.
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