Enjoying the "Fruit" of Maple Sugaring
Now, I'm sure that most of you already know how best to enjoy the early runs of sweet sap from the maple tree: pour the finished syrup over a large stack of fluffy buttermilk pancakes. (Or, if you're a true Vermonter, put it in your coffee!)
Here's a new way to enjoy it: a recipe for a maple-Ancho chili dressing. Use some of the darker syrup to help complement the robust flavor of the Ancho chili. The dressing is great on some mixed greens or for a kale salad. Or try it as a marinade for chicken or pork. Or for some vegetables.
Maple-Ancho Chili Dressing
1/2 cup dark maple syrup
1/2 cup good quality sherry vinegar
1 clove garlic (the garlic shoots are already 8" high in the Market Garden hoophouse)!
1 small shallot
2 tablespoons Dijon mustard
3 tablespoons ancho chili powder
2 sprigs fresh thyme
1 cup olive oil
pinch of salt
Combine all ingredients in a Vitamix or similar blender and blend until smooth. Or, if you don't have a blender, mince the garlic, shallots, and thyme to a paste and whisk in the rest of the ingredients.
Enjoy!
And if you're looking for some of Shelburne Farms own 2016 syrup, stop by our Welcome Center and Farm Store.