Sticky Notes
During Ohio's maple syrup season, which lasts only a few weeks in February and March, maple syrup makers go through a tedious process to get that liquid gold. On average, it takes 40 gallons of sap to make 1 gallon of syrup, says Andrew Baker, a maple sugaring expert at Lake Metroparks Farmpark. "The challenge is boiling the sap to get rid of the water to concentrate it to syrup," he says. "Sap, when it comes out of the tree, is only 2 percent sugar."
Caramelized Maple and Bacon Brussels Sprouts
"I like the idea of Brussels sprouts cooked quickly and caramelized, and maple syrup seems to complement them a lot." — Karen Small, chef and owner at Flying Fig
Cook 6 slices thick-cut bacon that's cut into 1/4-inch strips until almost crisp. Remove to a strainer to drain, leaving about 4 tablespoons bacon fat in the pan. Add 6 tablespoons olive oil and heat until very hot but not smoking. Add 4 cups shredded Brussels sprouts, season with salt and pepper and cook. Stir frequently until the sprouts begin to caramelize. Add 4 tablespoons Ohio maple syrup, return bacon to pan and cook until very deeply caramelized. Serve warm.
Maple Barbecue-glazed Sea Bass
"Sea bass is a very mild, almost flavorless fish, but it will take on a lot of flavor. This is not your traditional barbecue sauce with brown sugar. It's got more of an Asian flair." — Anthony Seminatore, executive chef at Ken Stewart's East Bank
Place 1 cup ketchup, 1/4 cup soy sauce, 1 1/2 tablespoons sambal oelek (chili paste), 1/4 cup brown sugar, 1/2 cup rice wine vinegar and 1/2 cup Ohio maple syrup in a small nonreactive pot. Bring to a boil, then reduce heat to medium and reduce until slightly thickened. Heat oven to 400 degrees. In a nonstick pan, heat 2 tablespoons olive oil over medium-high. Season four 7-ounce sea bass filets with salt and pepper, then sear on each side for 3 minutes. Place on a baking sheet and cook 8 to 10 minutes in oven, then remove and baste with barbecue sauce. Return to oven and cook until caramelized, approximately 2 minutes.
Maple Cream Sour
"I'm from Vermont and am a big maple syrup fan. This is kind of a play on a whiskey sour, but a little bit mellower. It has some sweetness to it, not too boozy. With everybody doing really strong classic cocktails, which we do a lot at Crop Bistro, we're going for lighter, easier-drinking type drinks." — Stevie Schimoler Jr., operations manager at Crop Kitchen
Maple Cream Syrup: Split 2 whole vanilla beans and combine with 3 whole black peppercorns, 1 quart Ohio maple syrup, 2 quarts water and 1 cup cane sugar in a large sauce pot. Bring to a simmer and reduce to thicken the syrup. Remove from heat and cool, then scrape vanilla pods with a small knife and return to pot. Cover and refrigerate overnight to infuse flavors. Strain through a fine mesh strainer and place syrup in a bottle.
Cocktail: Mix 1 1/2 ounces maple cream syrup with 2 ounces Hochstadter's Slow and Low Rock and Rye mix and the juice of half a lemon. Shake and pour over ice. Top with 3 1/2 ounces seltzer and then garnish with a dash of maple bitters.
Pumpkin Tart with Mulled Maple
"I always have Ohio maple syrup in my fridge. It has a subtle sweetness with natural flavors. Anytime you can add sweetness with good flavor rather than dumping sugar into it is great." — Daniel Hawrylak, sous chef at Amp 150
Heat the oven to 400 degrees. Place a 12-cup muffin pan on a baking sheet in the oven to preheat. Combine 1/4 cup Ohio maple syrup, 1 cinnamon stick, 1 star anise pod, 1 split vanilla bean and 1 clove in a saucepan. Simmer for 30 minutes, then strain and cool to room temperature. Meanwhile, whisk together 1/4 cup pumpkin puree, 3 large eggs, 3 large egg whites, 2 cups milk and 2 tablespoons oil in a medium bowl until smooth. In a large bowl, combine 2 cups flour, 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice and 1/8 teaspoon cayenne. Add the pumpkin mixture and whisk until smooth. Coat the hot muffin pan with cooking spray. Divide the batter among the prepared cups and bake until tarts are puffed and browned, about 25 minutes. Remove the tarts from the oven and reduce oven to 350 degrees. Make several slits in the sides of the tart and bake an additional 7 to 10 minutes. Drizzle mulled maple over the tarts and serve warm.
