For those of you who weren’t able to make it to Union Square Greenmarket for EscapeMaker’s 2nd annual Maple Fest, you were missed! But for those of you were were able to attend and returned home with gallons and gallons of local maple syrup, you might be wondering…what to do with all this sweet, sticky goodness?
Although the New York Maple Weekends are over, there are a few festivals still going on in Vermont (check the event calendar) and a few of them in or near towns off Amtrak’s Vermonter, like the 51st Annual Maple Festival in St. Albans!
And even if Maple Weekends are coming to a close in and around New York, the liquid gold is still flowing! We’ve got a few ideas for what to do with it:
Maple Glazed Carrots: In a large skillet, combine 3 lbs sliced carrots, ¼ cup maple syrup, 2 tbsp butter, ½ cup water, ½ tsp salt, and ¼ teaspoon pepper. Boil, then reduce heat and simmer 12-15 minutes.(Crown Maple)
Maple Stout Float: Divide 1 pint maple ice cream into 4 pint glasses. Pour beer (24 oz stout divided) slowly into each glass until full. Drizzle 1 tablespoon of maple syrup in each glass. Grab spoons and enjoy! (Vermont Maple)
Maple Balsamic Vinaigrette: Place ½ cup balsamic vinegar, ¼ cup maple syrup, 2 tsp Dijon mustard, salt and pepper (to taste) into a blender. Pulse to combine, then add 1 cup olive oil in a steady stream with the motor running. (Crown Maple)
Banana-Nut Pancakes: Combine dry ingredients (1 cup all-purpose flour, 1 cup whole wheat flour, 2 1/2 t baking powder, 1/2 t baking soda, 1/2 t salt, 1/2 cup chopped walnuts or pecans) in a large bowl and toss to mix. In a separate bowl, beat 2 eggs until frothy, then whisk in 1 1/3 cups of the milk, 3/4 cup sour cream, 1 cup maple syrup, 4 T melted butter, and 1 ripe mashed banana. Add additional milk, a tablespoon at a time, to thin batter, if needed. Make a well in the dry ingredients, then pour in the egg mixture. Stir, just to blend; do not beat. Let the batter stand for several minutes. Heat a large skillet over medium-high heat, then butter lightly. Drop the batter by heaping tablespoonfuls and cook until golden and bubbles form on surface (1 minute), turn and cook on other side. Serve with maple syrup. (Catskill Mountain Sugarhouse)