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October 2007,
Syrup
Real Simple
by Lygeia Grace

A pancake without syrup is like fall without foliage: unremarkable. These four, thick rich varieties stack up well against the competition.

To Syrup, with Love
There’s nothing like the real thing–except, of course, when the imitation tastes better. That’s what Real Simple tasters discovered in a blind sampling of nationally available syrups. What’s called pancake syrup–usually a blend of corn syrup and flavorings–was (surprise) the popular favorite, beating out pure maple syrup. “It’s what I grew up with.” Explained one panelist. Fans of the natural product, though, couldn’t be swayed. Here are the best in both categories.

Pancake Syrup
Best regular - Aunt Jemima Original - “Pleasantly sweet,” said one tester. Many called this “a classic syrup,” commenting on the light, mapley taste. “I love the consistency,” said a panelist of the just-thick-enough blend. To Buy: $3.50 for 24 ounces.

Best sugar-free - Maple Grove Farms Sugar-Free Maple Flavor - This diet-friendly alternative is made with Splenda, which may account for the “intense sweetness” that struck several testers. “It has a little kick that’s almost spicy,” said one. To Buy: $3.50 for 24 ounces.

Maple Syrup
Best Grade A - Highland Sugarworks Grade A Dark Amber - Pure Syrup is graded by color (A is lighter and more delicate of the two available in supermarkets). This “smooth, silky” favorite has a “smoky, toasted flavor,” said a tester. To Buy: $6.50 for eight ounces.

Best Grade B - Coombs Family Farms Organic Grade B - The strong flavor put some off, but others found this deep, dark syrup evocative of a New England fall. “I think of cozy fires,” said a fan. Added another: “Bring on the pancakes!” To Buy: $10 for 12 ounces.

Beyond breakfast - Try using maple syrup…
As a glaze: Brush on fish, chicken, or pork before baking.
On bruschetta: Spread toasted bread rounds with blue cheese, then drizzle with syrup.
In butter: Blend 1-tablespoon syrup with 1 stick softened butter. Use on baked carrots, muffins, and toast.
In a shake: Blend 1-cup vanilla ice cream with ¼ cup milk and 2 tablespoons of syrup.
Over polenta: Drizzle with syrup just before serving.
On carrots: Toss 1-pound carrot sticks with 2 tablespoons syrup, 2 teaspoons olive oil, 1/3-teaspoon kosher salt, and ¼ teaspoon pepper. Roast at 400ºF for 15 minutes.

Make it with Maple: 14 Recipes
Try using pure maple syrup in these 14 recipes for chicken, salmon, squash, and more

Main Course Recipes:

Chicken Meat Loaf
2 eggs
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons tomato paste
3 garlic cloves, peeled
1 small yellow onion, quartered
1 small carrot, peeled and cut into large pieces
3 steamed chicken-breast halves pounded to 1/4-inch thich
2 scallions, thinly sliced
1/2 Golden Delicious apple, peeled and grated
1 cup bread crumbs
1/3 cup shelled pistachios
3 tablespoons maple syrup

Heat oven to 400°F. Lightly coat a 9-by-3-inch loaf pan with cooking spray and set aside.

In a large bowl, whisk together the eggs, mustard, oil, salt, pepper, and 1 tablespoon of the tomato paste. In a food processor, chop the garlic, onion, and carrot until finely chopped. Transfer to the bowl. Finely chop 2 chicken-breast halves (about 1/8-inch dice), and cut 1 chicken breast half into 1/2-inch pieces. Add to the bowl along with the scallions, apple, and breadcrumbs. Using your hands, mix to combine well.

Place half the meat-loaf mixture in the pan. Sprinkle on the pistachios in 1 layer. Top with the remaining meat-loaf mixture, pressing gently. Bake for 20 minutes.

Meanwhile, whisk together the maple syrup and remaining tomato paste. Brush the glaze over the meat loaf and return it to the oven for 10 minutes. Remove and let rest, covered with foil, for 10 minutes before serving. Makes 4 servings

NUTRITION PER SERVING
CALORIES 490(0% from fat); FAT 17g (sat 3g); PROTEIN 43mg; CHOLESTEROL 196mg; CALCIUM 132mg; SODIUM 1095mg; FIBER 4g; CARBOHYDRATE 41g; IRON 4mg


Maple-Glazed Salmon with Pineapple

1/2-cup maple syrup
2 tablespoons Dijon mustard
4 6-ounce salmon fillets
1 1/2 teaspoons kosher salt
1/2-teaspoon black pepper
1/2 fresh pineapple
1 jalapeño, seeded and finely chopped
2 cups cooked white rice

Heat broiler.

Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.

Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Slice the peel from the pineapple half and cut it lengthwise into quarters, then cut each quarter into 1/2-inch-thick triangles. Scatter the pineapple and jalape?o around the salmon. Brush the salmon with the syrup mixture. Broil for 5 to 7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired. Makes 4 servings.

Tip: Slice the other half of the pineapple left over from this recipe, brush it with maple syrup, and broil until it bubbles. Serve with ice cream.

NUTRITION PER SERVING
CALORIES 557.83(32% from fat); FAT 19.54g (sat 3.83g); PROTEIN 36.86mg; CHOLESTEROL 100.36mg; CALCIUM 74.88mg; SODIUM 714.86mg; FIBER 1.4g; CARBOHYDRATE 57.76g; IRON 2.51mg


Maple-Roasted Chicken with Sweet Potatoes

1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1-teaspoon kosher salt
1/4-teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

Heat oven to 400° F. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.

Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving. Makes 4 servings.

Tip: The maple glaze can also be used with a whole chicken or Cornish game hens.

NUTRITION PER SERVING
CALORIES 625.18(49% from fat); FAT 34.5g (sat 8.64g); PROTEIN 56.66mg; CHOLESTEROL 222.91mg; CALCIUM 59.39mg; SODIUM 457.81mg; FIBER 1.41g; CARBOHYDRATE 19g; IRON 3.98mg

Recipes for Vegetables and Sides:

Arugula and Pear Salad with Maple Vinaigrette

1-tablespoon maple syrup
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/4-teaspoon kosher salt
1/8-teaspoon black pepper
2 tablespoons extra-virgin olive oil
8 cups arugula leaves
1 pear, unpeeled, thinly sliced
1/2 cup (3 ounces) blue cheese, crumbled

In a small bowl, whisk together the maple syrup, mustard, vinegar, salt, and pepper. Whisking constantly, slowly add the oil; set aside.

Arrange the arugula on individual plates and top with the pear and cheese. Drizzle with the vinaigrette. Makes 4 servings.

Tip: For a warm salad, heat the vinaigrette in a small saucepan over medium heat for 1 minute, and substitute spinach for the arugula.

NUTRITION PER SERVING
CALORIES 183.58(65% from fat); FAT 13.3g (sat 4.92g); PROTEIN 5.83mg; CHOLESTEROL 15.95mg; CALCIUM 185.47mg; SODIUM 410.06mg; FIBER 1.96g; CARBOHYDRATE 11.91g; IRON 0.88mg


Candied Carrots

4 tablespoons unsalted butter
1/4 cup maple syrup
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 1/2 pounds carrots, halved lengthwise
1/8 teaspoon black pepper

Melt the butter in a large saucepan over medium heat. Add the maple syrup, salt, cayenne, and 1/4 cup water and bring to a boil. Add the carrots and return to a boil. Reduce heat and simmer, turning occasionally, until the carrots are tender and the liquid has reduced to a glaze, 15 to 20 minutes. Season with the pepper. Serves 6.


Maple Squash

1 acorn squash
1/2 cup maple syrup
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons butter, cut into small pieces

Cut an acorn squash in half lengthwise and scoop out the seeds. Divide each half lengthwise and place the 4 pieces in a baking dish. Top with the maple syrup, salt, black pepper, and butter. Bake at 400° F, basting occasionally, until tender, about 45 minutes. Makes 4 servings.

NUTRITION PER SERVING
CALORIES 198.02(26% from fat); FAT 5.87g (sat 3.63g); PROTEIN 0.94mg; CHOLESTEROL 15.05mg; CALCIUM 64.61mg; SODIUM 217.66mg; FIBER 1.65g; CARBOHYDRATE 38.15g; IRON 1.27mg


Sweet Potato Puree with Maple

5 pounds sweet potatoes, unpeeled
1/4 to 1/2 cup maple syrup
5 tablespoons unsalted butter, at room temperature
1 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg

Heat oven to 375° F.

Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet. Bake until softened, 1 to 1 1/2 hours, depending on size; let cool. Slice each sweet potato in half lengthwise. Scoop the flesh into a saucepan and discard the skins. Add the maple syrup (to taste), butter, and sour cream. Using a wooden spoon or potato masher, mix until smooth. Season with the salt and nutmeg. Place over medium heat, stirring occasionally, until warmed through, about 5 minutes. Makes 8 servings.

Make Ahead: Assemble the puree the day before (but don't heat it). Allow an extra 5 minutes for warming.

NUTRITION PER SERVING
CALORIES 318.48(38% from fat); FAT 13.44g (sat 8.36g); PROTEIN 4.45mg; CHOLESTEROL 31.46mg; CALCIUM 111.03mg; SODIUM 149.63mg; FIBER 5.71g; CARBOHYDRATE 46.92g; IRON 1.39mg

Dessert Recipes:

Apple-Maple Cake

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1-teaspoon ground ginger
1/8-teaspoon salt
1 Granny Smith apple
4 tablespoons unsalted butter, softened
1 1/4 cups maple syrup
3 eggs
1/2-cup milk
1/2 cup chopped walnuts
1 3-ounce bag Seneca Granny Smith Apple Chips

Heat oven to 350°F. In a bowl, combine the flour, baking powder, ginger, and salt. Set aside. Peel, core, and grate the apple. Set aside.

In a medium bowl, cream the butter with a mixer until smooth. Add the maple syrup in a slow stream and continue beating about 2 minutes. Add the eggs, 1 at a time, and increase speed to medium-high. Beat until the batter is smooth and fluffy, about 5 minutes.

Reduce speed to low and gradually beat in the flour mixture, then the milk, until smooth. Stir in the grated apple and walnuts, then pour into a greased 10-inch cake pan. Bake until lightly golden and a skewer inserted comes out clean, 40 to 45 minutes. Cool 10 minutes before removing from the pan. Garnish the cake with the apple chips. Makes 8 servings.

NUTRITION PER SERVING
CALORIES 441(0% from fat); FAT 16g (sat 5g); PROTEIN 7mg; CHOLESTEROL 96mg; CALCIUM 143mg; SODIUM 197mg; FIBER 2g; CARBOHYDRATE 69g; IRON 3mg


Caramelized Pumpkin and Pear Crumble

2 large ripe pears, peeled, cored, and cut into 1/2-inch cubes
14 tablespoons unsalted butter, cold
1/2-cup maple syrup
1-teaspoon vanilla extract
2 teaspoons ground ginger
1/2-teaspoon ground cinnamon
2 15-ounce cans pumpkin puree
1 1/4 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup walnut pieces

In a nonstick skillet over medium heat, combine pears, 4 tablespoons of butter, maple syrup, vanilla, and spices and cook until the pears are tender, 9 to 10 minutes. Add pumpkin and cook for 1 to 2 minutes. Remove from the heat. Place the flour, brown sugar, and remaining butter in a bowl. With your fingers, work the butter into the dry ingredients until large crumbs form. Add the walnuts and combine well.

Heat oven to 375°. In a 9-by-13-inch baking dish, spread the pumpkin-pear mixture evenly on the bottom. Sprinkle the topping over it and bake until golden brown and bubbling, about 40 to 50 minutes. Serve warm. Makes 8 servings.

NUTRITION PER SERVING
CALORIES 470(0% from fat); FAT 25g (sat 13g); PROTEIN 5mg; CHOLESTEROL 53mg; CALCIUM 76mg; SODIUM 16mg; FIBER 6g; CARBOHYDRATE 60g; IRON 3mg


Maple Baked Apples

4 large apples
1/4 cup golden raisins
3/4-cup maple syrup
1/2 cup (about 2 ounces) walnut pieces
2 tablespoons unsalted butter, cut into pieces
Ice cream (optional)

Heat oven to 400° F.

Using a paring knife, remove the cores and trim about a 1/2-inch slice from the bottom of each apple, so they sit flat. Place the apples in an ovenproof skillet or 8- to 9-inch baking dish. Drizzle with the syrup. Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Dot the apples with the butter. Bake until tender, 40 to 50 minutes.

If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired. Makes 4 servings.

Tip: Gala and Rome Beauty apples are ideal for baking because they retain their shape.

NUTRITION PER SERVING
CALORIES 447.63(32% from fat); FAT 15.94g (sat 4.6g); PROTEIN 3.15mg; CHOLESTEROL 15.05mg; CALCIUM 74.3mg; SODIUM 11.09mg; FIBER 6.59g; CARBOHYDRATE 79.34g; IRON 1.68mg

Breakfast Recipes:

Candied Bacon

1 pound sliced bacon
1/3 cup maple syrup

Arrange the bacon on a baking sheet lined with parchment paper or aluminum foil. Drizzle with the maple syrup. Bake at 400° F for 30 to 40 minutes. Transfer the bacon to a plate, not a paper towel; it will be very sticky. Makes 6 to 8 servings

NUTRITION PER SERVING
CALORIES 155.06(52% from fat); FAT 8.96g (sat 2.94g); PROTEIN 7.92mg; CHOLESTEROL 23.52mg; CALCIUM 12.46mg; SODIUM 495.31mg; FIBER 0g; CARBOHYDRATE 10.43g; IRON 0.49mg


Chocolaty Pancakes with Sautéed Bananas

1-cup pancake mix
1 egg
1/2 cup Nutella (hazelnut-chocolate spread), at room temperature, or
3/4-cup whole milk
1/4-cup sour cream
1-tablespoon vegetable oil
topping
2 tablespoons unsalted butter
1-pound sugar
4 bananas, peeled and cut into 1⁄4-inch-thick slices 1/4-cup maple syrup

Place the pancake mix in a large bowl. In another bowl, whisk together the egg and Nutella or chocolate. Add the milk, sour cream, and oil. Stir into the pancake mix and whisk just to combine. Let the batter rest according to the label directions. Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium heat. Spoon 1/3 cup of batter per pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Serve with topping.

Sautéed Banana Topping
In a medium skillet, melt the butter over medium-high heat. Add the sugar and cook, stirring, until the mixture begins to brown, about 2 minutes. Add the bananas and gently coat with the butter mixture. Cook until they begin to soften, about 2 minutes. Add the maple syrup and bring just to a boil. Stir gently and serve immediately. Makes 8 to 10 pancakes

NUTRITION PER SERVING
CALORIES 447(0% from fat); FAT 11g (sat 4g); PROTEIN 4mg; CHOLESTEROL 35mg; CALCIUM 99mg; SODIUM 189mg; FIBER 3g; CARBOHYDRATE 87g; IRON 1mg


Maple-Glazed Walnut Biscuits

2 1/2 cups all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 tablespoon baking powder
4 tablespoons chilled unsalted butter
1/2 cup buttermilk
1/3 cup and one tablespoon maple syrup
1/2 cup coarsely chopped walnuts

In a large bowl, combine 2 1/2 cups all-purpose flour, 1-tablespoon brown sugar, 1/2-teaspoon salt, 2 teaspoons baking soda, and 1-tablespoon baking powder. Cut 4 tablespoons chilled unsalted butter into small pieces and add to the bowl. Using your fingertips, blend in the butter until the mixture resembles coarse crumbs. Add 1/2-cup buttermilk, 1/3-cup maple syrup, and 1/2 cup coarsely chopped walnuts and mix with a spoon until the dough comes together. On a lightly floured surface, pat the dough into a 1-inch-thick circle. Use a knife to cut the dough into 8 wedges and bake on a greased baking sheet at 375º F for 15 minutes. Brush the tops with 1-tablespoon maple syrup and continue to bake until golden, 5 to 10 minutes more. Makes 8 biscuits.

NUTRITION PER SERVING
CALORIES 294(0% from fat); FAT 11g (sat 4g); PROTEIN 6mg; CHOLESTEROL 16mg; CALCIUM 146mg; SODIUM 662mg; FIBER 2g; CARBOHYDRATE 44g; IRON 2mg


Yogurt and Granola Parfait

1/4-cup granola
1/2-cup plain yogurt
1-tablespoon maple syrup

Place the granola in the bottom of a parfait glass or dish. Spoon the yogurt on top. Drizzle with the maple syrup. Makes 1 parfait.

NUTRITION PER SERVING
CALORIES 241.91(23% from fat); FAT 6.26g (sat 3.02g); PROTEIN 8.96mg; CHOLESTEROL 7.62mg; CALCIUM 267.2mg; SODIUM 97.08mg; FIBER 1.65g; CARBOHYDRATE 39.24g; IRON 0.96mg

For more information about supporting small, independent farmers, environmental stability, certified organic maple, how to tap a maple tree, how maple is graded, and Coombs Family Farms favorite maple recipes, go to www.coombsfamilyfarms.com.