#cookbook roundup 2023

[sfarticles]

Browsing stores for cookbooks is time well spent Foodies will love the gift of a cookbook, and it won't be hard on your wallet.

Check out my latest column for gifts those who enjoy food and like to cook

I hope you had a joyous Thanksgiving. For me it was a dual celebration, celebrating my parents’ 68th anniversary, as well. They are snowbirds, so it is a great opportunity to enjoy some warm weather and explore Florida’s food scene while in the Sunshine State. Visiting local bookstores to check out their cookbook shelves, especially those books by local authors and restaurateurs, has been time well spent. One thing I learned years ago, don’t take mom along when I am scouting out cookbooks, since mother is not like son when it comes to cookbooks and cooking. To mom’s credit, she still saves the food section from her local newspaper, so upon my arrival, I have plenty of columns upon which I need to catch-up. Dad, who is 91, on the other hand, enjoys cooking, however, he won’t follow a cookbook recipe, so cookbooks are out for him. I am his “go-to” when it comes to recipes.

With the eight days of Hannukah beginning the evening of Thursday, December 7, and Christmas about three weeks away, the race is on to find that desirous, perfect gift. I am asked by many people, “what cookbook do you recommend for my foodie friends and relatives?” It isn’t easy to pick just a few suggestions. My list is quite extensive; cookbook collecting for me is addictive — I read cookbooks the way one would read a novel. I am sure I am not alone; some people on your gift list — perhaps you, too — are like this. Some of these will fit the bill for a welcome addition to one’s cookbook shelf. And a cookbook gift won’t be hard on your wallet.

For Pennsylvanians, or those that wish to explore the culinary scene in the Keystone State, “Pennsylvania Good Eats: Exploring the State’s Favorite, Unique, Historic, and Delicious Foods,” by Brian Yarvin (2021, Globe Pequot, $21.95)  gives the recipient the “tip of the iceberg” of Pennsylvania’s eclectic and vast food culture. The author gives the perfect starting point for exploration. Those who crave food prepared by older relatives now long gone, there is a place out there preparing those dishes, perhaps using techniques now not common. He writes,  “Pennsylvania, is so filled with nooks and crannies that any food, no matter how archaic or obscure, can find an out-of-the-way place to thrive. Anytime you hear somebody say, ‘Nobody cooks that anymore!’ you can be sure that somebody in the Keystone State is preparing it.” He mentions scrapple, buckwheat cakes, smoked sausage, and fried noodles.  His exploration via car, foot and train made him realize there is no “best.” From John’s Roast Pork Shop (Philadelphia), Appel Valley Butcher Shop (Lancaster), Caputo Brothers Creamery (Spring Grove), Patterson Maple Farms (Westfield) to Mister Ed’s Elephant Museum & Candy Emporium (Orrtanna), you’ll visit food landmarks, where some of your food memories can be rekindled again.

Those interested in food and history will welcome “The Gilded Age Cookbook: Recipes and Stories From America’s Golden Era,” by Becky Libourel Diamond (2023, Globe Pequot, $34.95).  This excerpt was contributed by food historian and culinary stylist, Dan Macey: “Theatrics were an integral part of fine dining. Lavish centerpieces, ranging from floral arrangements to ornate sugar molds and plaster-cast animals, were front and center on the banquet table. This same pageantry was often applied to the centerpiece of the meal—the main meat course.” It gives a glimpse of that “perfect” table that impressed guests in the day and still do.  I enjoyed the tasteful combination of recipes that are approachable, the artistry and history. The recipient of the book will get a sneak peek of what the Gilded Age looked and tasted like through the beautiful pictures, historic menus, and recipes. My friend, Diane Jacob, the author of “Will Write for Food,” gives the book her thumbs up by saying, “A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make. Bring back a bit of the past and celebrate it today with a copy of “The Gilded Age Cookbook.”

Those on your list who enjoy entertaining, perhaps it is you, a copy of “Butter Boards: 50+ Inventive Spreads for Entertaining,” by Alejandra Diaz-Imlah and Jamison Diaz-Imlah (2023, Cider Mill Press, $27.99) is a must. The “Board craze” is amazing. A plethora of books, websites, and videos, teaching the art of creating food boards (charcuterie, cheese, dessert) are available. There’s even a company that ships beautifully prepared gift boards.  Boards make entertaining easy, whether it be for a formal dinner, brunch or a casual afternoon tea. A new concept is butter boards. You might be thinking, what is this? It’s quite simple…softened butter is spread on a board and paired with ingredients, savory or sweet or both. Then, take a piece of bread, a cracker, vegetable or fruit and swipe some delectable butter spread on it. I suggest you use good quality butter for the best flavor. The author describes cultured butter, Irish and European butter as well as plant-based butter, the latter welcomed by vegans and those who don’t eat dairy products. Savory recipes include: bacon butter with bacon and maple biscuits; Christmas butter with radishes and cranberries; pesto butter with rosemary focaccia; dill, caper and cream cheese butter with lox and bagels. For those with a sweet tooth: cinnamon and honey butter with butter rolls and candied almonds; lemon and ginger butter with strawberry rhubarb jam; Spanish chocolate butter with churros.

The use of mason jars has gone beyond making and storing preserves. “Mason Jar Cocktails,” by Shane Carley (2022, Cider Mill Press, $19.95) is perfect for those on your list who would like - as the book jacket says, “to combine the best aspects of your favorite creative cocktails with the rustic simplicity of the Mason jar; you’ll be sipping at that martini with country-living style.” Included are cocktails based on a variety of liquors as well as creative mocktails such as Mason Jar Fuzzless Navel and a virgin mudslide.  

For the bakers or want-to-be bakers on your list, “I’ll Bring the Cake: Recipes for Every Season and Every Occasion,” by Mandy Merriman (2023, Harvest/HarperCollins, $40) will be a welcome addition to their baking cookbooks, especially those who enjoy or want to learn the art of decorating. The beautiful cakes that are truly works of art, begin with a boxed mix and then several ingredients to the mix. She said, “there’s a special way to make a cake mix taste like it’s from scratch, and my recipes are the best way to make that possible.” What is handy about her recipes is that they can be converted to make cupcakes, Bundt cakes, 9 x 13 inch cakes, etc. The section on buttercream essentials, baking tips and troubleshooting, assembling, and frosting are accompanied by step-by-step photos. One tip that she shares (and I agree with) is to avoid substitutions, with the exception of those avoiding ingredients for allergies. She writes, “I don’t recommend changing a recipe the first time you make it. If you change an ingredient,  know that you may end up with a different result.” The flavor combinations are mouth-watering: Cannoli Cake with Cinnamon Mascarpone Buttercream and Ricotta Filling; Creme Brulee Cake with Vanilla Bean Buttercream and Custard Filling; Grapefruit Poppy Seed Cake with Grapefruit Poppy Seed Buttercream and Grapefruit Curd; Gingerbread Cake with White Chocolate and Ginger Buttercream; Eggnog Latte Cake. The stunning photos of every cake will entice the recipient want to make them all! 

If you’ve noticed, small plates and tapas are appearing on menus like never before. For many people, this is the preferred way to eat, grazing on a few small plates to experience flavors of different food. Entertaining this way at home, rather than preparing an elaborate meal is the trend. “The Complete Small Plates Cookbook: 300+ Shareable Tapas, Meze, Bar Snacks, Dumplings, Salads, and More,” by the editors of America’s Test Kitchen (2023, $34.99) explains how to put it all together…think about what each dish “brings to the table” (no pun intended), flavor, texture, and color. The recipes are categorized into nibbles, little bites, and heartier bites. The editors give pointers on how to create a small plates menu by asking…What’s the occasion? How much to serve? How much time do you have? The editors share strategies to use when choosing what small plates to prepare. Sample menus, some themed, along with recipes, are provided to make the decision easy. For example:  Indian Tea Party (Orange-cardamom spiced nuts; Pakoras with cilantro-mint chutney; Naan with ricotta, sundried tomatoes, and olive tapenade; Gajarachi Koshimbir; pine nut macaroons; Masaka chai). Maybe the recipient will invite you to enjoy the small plates prepared from this gift!

A recent study has shown that Chinese food is the most Googled cuisine in the United States The research, conducted by foodfirefriends.com, analyzed Google search data. Chinese food is Americans’ most-liked food. The ingredients used in preparing Chinese food are now available in many supermarkets due to the popularity of the cuisine, and the number of folks preparing it at home. To assist in this endeavor, Kevin Pang and Jeffrey Pang, the father-son hosts of the video series “Hunger Pangs,” teamed up with America’s Test Kitchen and published “A Very Chinese Cookbook: 100 Recipes from China & Not China (But Still Really Chinese),” (2023, America’s Test Kitchen, $35). General Tso’s Chicken and dumplings to not so well-known dishes, this gift is perfect for people who love Chinese cuisine and would like to prepare it at home. The tips, techniques and step-by-step instructions and illustrations along with the authors’ stories, hosting a Chinese New Year party just might be on the horizon.      

With New Year’s Eve around the corner, “Friday Night Cocktails: 52 Drinks to Welcome Your Weekend,” by A.J. Dean (2023, Collective Book Studio, $19.95) is perfect for those cocktail afficionados on your list, especially if they are staying at home to celebrate and wish to experiment with new cocktail ideas. The fifty-two recipes are a collection of classic, contemporary and unique drinks. They are divided by season and month, so the libation can be matched with the weather and holidays. This time of year, the Pumpkin Pie Cocktail, Cranberry Mule or Apple Jack Sour would be appropriate to celebrate the season. The Summer Shandy would be a good choice for the warmer weather. The author writes,“ with a little understanding of the roles of the main components—alcohol, water, sugar, bitters—you can begin to experiment on your own. For example, the French 75 cocktail (gin, lemon juice, simple syrup, sparkling wine); Why not try grapefruit juice in place of the lemon? Or make the same recipe but use different gins?” This joyous holiday season, try something new, but don’t forget the tried-and-true. 

Let the shopping begin!

Stephen Fries, is Professor Emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com

[allwaswell16]

All the One Direction fics I read and enjoyed in March 2023. You can listen to my podcast to hear me talk about each of these fics as well as an overview of what was posted on ao3 including the fics on this month’s fic roundup which you can find here! Please let the writers know if you liked the fics by leaving kudos and comments! Happy reading!

Fanfictional Podcast #48 |  ko-fi | fic recs

—Louis/Harry—

✿ A Bright and Blazing Flame  by green_feelings / @greenfeelings

(E, 23k, a/b/o, part 4 of series) Bonded, engaged, and moved in together — there’s nothing to daunt Louis and Harry’s happiness. Until the past catches up to them and everything comes crashing down when they least expect it.

✿ Keep Me Closer by zanni_scaramouche / @zanniscaramouche

(T, 18k, a/b/o) Louis expects Harry to react poorly, maybe even file a formal complaint and that’s gonna suck ass but Louis won’t say shit cause he knows he deserves it, so he prepares an apology before Harry’s even turned around. What he doesn’t expect is Harry to fucking drop.

✿ In the Strangest of Ways by SunTomato / @sun-tomato

(NR, 17k, ghost au) when the haunting sounds of a melancholy piano piece accompanied by the vague shadow of a beautiful male figure appear, Louis is determined to find out who this beautiful man was and what happened to him…

✿ anything you want until the morning by honey_beeing

(M, 12k, strangers to lovers) A Late Night Talking AU where Harry and Louis find each other on the way to work every night and then learn to not let go of each other ever again.

✿ Wed’n Walk (Or, We Went to Amsterdam Together) by @hellolovers13

(E, 11k, fake relationship) When Harry had first started planning his honeymoon to Amsterdam, he had not envisioned ending up there with his best friend. Or getting fake-married to him for 24 hours.

✿ Station 28 by @justahappycloud

(G, 10k, strangers to lovers) Darling, you are my favourite accident by far.

✿ Awaken As Mine by thinlines / @thinlinez

(E, 9k, a/b/o) Omega Harry was sure he had found his alpha, but how to get reading crazed, bookworm Louis to look twice at him was a mystery for the ages.

✿ Grow as We Go by @larryatendoftheday

(T, 7k, breakup) a fic about growing up and choosing each other.

✿ Catastrophe (Or Not) by grapenight / @louiswolves

(G, 5k, pet fic) Harry's a crazy cat person and Louis is the vet he keeps bringing his cats to with minor concerns like "she's been acting weird lately" and "he didn't poop today so I'm worried" but it's really just excuses to keep seeing Louis everyday

✿ Soft Wings by @kingsofeverything

(G, 4k, tattoo au) Harry is a Dolly Parton fan who wants to get a tattoo in tribute to her. Louis is the tattoo artist.

✿ Cookbooks and Toothpicks and One Lizard by LadyLondonderry / @londonfoginacup

(G, 3k, witch Harry) If there is one thing that Harry hates about Halloween, it’s what a spectacle everyone suddenly makes around him.

✿ when we're finished saying nothing by @disgruntledkittenface

(E, 3k, girl direction) An alpha/alpha AU inspired by Written All Over Your Face.

✿ I Hope You Choke (on those words) by Imogenlee / @imogenleefic

(E, 3k, musician Louis) Harry Styles had been head of security for concert venues for over eight years.Never in his career had he seen a musician as reckless when it came to personal safety as Louis Tomlinson.

✿ Never Seen A Boy Like YOU Before by @jaerie

(E, 3k, trans Louis) Of all the housemates out on the ranch Louis had had over the years, none of them could even come close to Harry. 

✿ Snow One Like You by cherrylarry / @beelou

(G, 3k, girl direction) The strangers to lovers stuck on a ski lift au

✿ Lapful Of Lou by hazzahtomlinson / @itsnotreal

(M, 2k, friends to lovers) they are both idiots and it takes a drunk Harry (with no brain to mouth filter) to get things going.

✿ Oblivious by grapenight / @louiswolves

(G, 2k, uni au) Louis and Harry are roommates, and Louis is instantly attracted to Harry.

—Rare Pairs—

✿ neither wanting more, neither asking why (series) by @justanothershadeofblue

(E, 40k, OT5) If Louis is the origin, Zayn the expansion, Liam the complication, Niall the solution, then Harry - Harry's the completion.

✿ The Hour of Us by sitandadmire / @niallziam

(M, 5k, Harry/Louis/Niall) the modern witches AU where Niall collects spell books, Harry is fascinated by plants, and Louis is ready to protect them at all costs.

✿ find our place by @nouies

(NR, 3k, Zayn/Louis) “Fuck!” Louis says as he hangs up the phone and turns it off. He hopes the call didn’t connect, otherwise he would have to change his number. Again.

[positivedevelopment]

Monthly Roundup April 2023

Report of the Annual Policy Workshop on Children and Armed Conflict 2023 Read the full report by clicking on the title above or HERE

BIG ANNOUNCEMENT!

Check out my cookbook fundraising campaign, in support of the Heart and Stroke Foundation of Canada, Before the Bridge Senior K9 Rescue, and Tiny Tim on Wheels Foundation. Accepting recipe submissions until May 31st.

[zeeman960]

FOR THE LOVE OF FOOD: Food prescribed as medicine, pesticides poison farmers, and GMO labels are coming

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

Better late than never, right?

This week food prescribed as medicine, pesticides poison farmers, and GMO labels are coming.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

Links of the week

Cod and ‘Immune Broth’: California Tests Food as Medicine – Wow, I would absolutely love to see more of this. Medicine is wonderful, but there is no doubt that a better nourished body will be better at healing itself. (NY Times)

These Farmers Switched to Organic After Pesticides Made Their Families Sick – Turns out being healthy is more important than money sometimes. (Civil Eats)

Trans Fats Should be Eliminated Worldwide by 2023, W.H.O. Says – So good to hear. This is also a good reminder that replacing animal products with plant products isn’t always an improvement health-wise. (NY Times)

Salmonella sickens nearly three dozen people amid recall of more than 200 million eggs – TWO HUNDRED MILLION EGGS. FFS I’m tired of writing about food poisoning. (Washington Post)

G.M.O. Foods Will Soon Require Labels. What Will the Labels Say? – Nice summary of what does and doesn’t qualify for labeling under the new rules. It’s more lax than I expected, especially as someone who cares about the environmental impact more than eating altered DNA (what a weird standard, right?). Still, it’s progress. (NY Times)

It seems like every fruit and vegetable is being snack-ified. But are these chips healthy? – Is it better to buy alternative “veggie chips” than potato chips? I hope this is obvious to most longtime readers at this point, but it’s a nice reminder. (Washington Post)

Who Are You Calling Normal? – Love this perspective on where your attributes and behavior stand compared to the population. Hint: It changes, so don’t freak out about it. (Scientific American)

A Classic Indian Cookbook Returns, This Time for Americans – I had no idea that Salman Rushdie’s sister had a cult cookbook. Ordered obvs. (NY Times)

The Yogi masters were right — meditation and breathing exercises can sharpen your mind – This headline is overly bold, not a ton can be concluded from this research. But it’s interesting and I hope it spurs further exploration. (ScienceDaily)

Ultimate Loaded Hummus – When I was growing up I think “loaded” meant something different, but I love the idea of hummus as a meal. Yum. (Yummy Beet)

What inspired you this week?

Source: The Summer Tomato.

FOR THE LOVE OF FOOD: Food prescribed as medicine, pesticides poison farmers, and GMO labels are coming was originally published on LeFit Fitness

[sfarticles]

Pour It on Thick...Maple Syrup Continues to Stand as a Fall Favorite

Popular Fall favorites have been my theme recently; pumpkins followed by apples. To continue the fall flavor roundup, let’s talk maple syrup.

When you hear the words “maple syrup,” what comes to mind? Probably pancakes or waffles drizzled with maple syrup or, perhaps, the maple leaf bottle, tan jug, or can, in which it is packaged. What we are not talking about here is the high-fructose, corn-syrup-laden product with artificial coloring and many other unappetizing ingredients. I don’t know why some think it is the real thing, or worse yet, think it tastes like pure maple syrup. I am embarrassed to say that when my parents pick me up at the airport on my visits to the Sunshine State each winter, they request sugar-free “pancake syrup” when we stop at one of those 24-hour pancake houses; just about the only restaurants open late at night. At those inexpensive prices, it sure isn’t real syrup they serve.

Although March typically is the peak of maple syrup production in the United States and Canada, it is fall when we begin to think about the upcoming holidays and recipes using the delicious syrup. During maple sugaring season, the sap starts to flow and sugar makers begin making the year’s crop of syrup with its subtle bouquet and complex flavors that set it apart from all other sweeteners. If you haven’t tasted pure maple syrup, chances are, you won’t go back to pancake syrup, once you do. I’m still trying to convert my parents — though mom is more concerned about calories than taste.

You’ll have to wait until the next sugaring season when many of the producers in the Northern United States and Canada (the only regions in the world where maple syrup is made), welcome visitors, allowing them to learn about the process, taste and purchase pure maple syrup and other maple products. It might be surprising to learn that according to the North American Maple Syrup Council, from 2019 through 2021 there were 680,000-740,000 working taps in trees in Pennsylvania producing 157,000-178,000 gallons of syrup annually. https://bit.ly/3sOys4I

Pennsylvania has its share of maple sugaring festivities, too. Here are a few to check out for a fun winter activity in 2023. Please confirm times and dates.

Annual tree tapping ceremony (last Saturday in February) Hyndman, PA Somerset County Maple Producers - Tree Tapping

Maple Sugaring at Peter Wentz Farmstead, Lansdale 610-584-5104

Maple Sugar Saturday at Pennypack, Philadelphia   215-685-0470 or e-mail Pec@phila.gov

Maple Sugaring Festival at Cobb’s Creek, Philadelphia (215) 685-1900

Maple Harvest Festival & Pancake Breakfast at Penn State, Petersburg, (March 25-26, 2023, 10:30 am-3:30 pm) https://bit.ly/2CrHpXO

Pennsylvania’s “Tapped: A Maple Trail https://bit.ly/3DPBz2k

 Maple Syrup 101:

·      It takes roughly 40 gallons of sap to make 1 gallon of maple syrup.

·      It comes in several color-based grades.

·      Quebec, Canada, is the largest producer of maple syrup, producing about three-quarters of the world’s output.

·      Vermont is the largest producer in the United States, generating about 5.5 percent of the global supply, followed by New York and Maine.

·      A maple tree is usually at least 30 years old and 12 inches in diameter before it is tapped.

·      Alfred University offered a maple syrup course where students discussed “everything” maple syrup including cooking with the syrup. They went on field trips to local producers, restaurants, and festivals.

·      Use maple syrup to sweeten your coffee or tea. It is packed with antioxidants and minerals.

·      Breweries are using maple syrup as an ingredient to create beer.

·      According to Wikipedia, “maple syrup was first made by the Indigenous peoples of North America.”

 I was delighted to add another single subject cookbook to my collection, “Maple Syrup: 40 Tried & True Recipes,” by Corrine Kozlak (2020, Adventure Publications, $16.95). https://bit.ly/3sOYSTR

This versatile ingredient goes beyond simply putting it on flapjacks as shown by Kozlak’s recipes. Before getting to the recipes, she gives a brief history of maple syrup, and discusses how it is made and graded. And, if you have access to a maple tree that is at least 12 inches in diameter, the “Do-It-Yourself Maple Syruping or Backyard Sugaring” pages tell you what equipment you will need, when and how to tap the trees, as well as how the sap is made into syrup. The maple syrup cooking tips will come in handy. For the recipe for Carrot Cake with Maple Syrup Frosting, visit bit.ly/307abZp

Maple-Basted Roasted Turkey Breast

 The headnote says, “This is really good when you are hungry for roast turkey but don’t want to make a whole bird. I serve this with Company’s Coming Salad (page 78) and Maple-Bacon Brussels Sprouts (recipe below) for a delicious maple-flavored meal.”

Turkey

1 cup water or apple juice

1 (7- to 8-pound) whole bone-in turkey breast*

Salt, to taste

½  apple, cut in half

½  onion, peeled and quartered

1 stalk celery, halved

1 sprig fresh rosemary

1 sprig fresh thyme

 Glaze

½ cup butter

½ cup maple syrup

 Preheat oven to 350 degrees. Line a shallow roasting pan with aluminum foil. Pour 1 cup water or apple juice in bottom of pan.

To make turkey breast, rinse with cold water, pat dry and sprinkle cavity with salt. Place turkey upright in pan, and stuff cavity with apple, onion, celery, rosemary and thyme.

To make glaze, melt butter with maple syrup in a small saucepan over low heat. Pour over turkey to coat.

Roast turkey 2 to 2 ½ hours, basting with pan juices as desired, until an instant-read thermometer registers 175-180 degrees.

Let turkey rest 20 minutes before slicing. Heat pan juices and pour over sliced meat. Serve hot. Makes 6-8 servings.

*This recipe can be used for a whole turkey as well; increase ingredients as needed.

Maple-Bacon Brussels Sprouts

 The headnote says, “This recipe will turn any Brussels sprouts hater into a Brussels sprouts lover. Be careful not to burn them.”

1-1 ¼ pounds Brussels sprouts, stemmed and cut in half lengthwise or sliced thin

4 slices bacon, cut into ½ -inch pieces

2 tablespoons olive oil

2 tablespoons maple syrup

Salt and pepper, to taste

Preheat oven to 400 degrees. Place Brussels sprouts in a shallow roasting pan; top evenly with bacon pieces. Drizzle with olive oil and maple syrup and stir to coat. Sprinkle with salt and pepper. Roast 20 minutes or until sprouts are cooked and caramelized, stirring after 10 minutes. Makes 4-6 servings.

Maple-Roasted Root Vegetables

 The headnote says, “Oven-roasting brings out the best in these vegetables, while maple syrup adds just the right amount of sweetness.”

3 medium-size carrots, peeled, halved, and cut into 3- to 4-inch pieces

3 medium-size parsnips, peeled, halved, and cut in to 3- to 4-inch pieces

1 turnip, peeled, halved, and cut into slivers

½ cup maple syrup

4 tablespoons butter

¼ cup bourbon or rum

1 ½ teaspoons salt

Freshly ground black pepper

Preheat oven 350 degrees.

Arrange carrots, parsnips and turnip in a shallow roasting pan.

Heat maple syrup and butter in a small saucepan over medium-low heat until butter is melted; remove from heat, and stir in bourbon. Pour syrup mixture over vegetables and stir to coat. Sprinkle with salt and pepper.

Bake, covered with aluminum foil, 25 minutes. Uncover; stir and bake 25 additional minutes or until tender. Makes 6 servings.

Maple-Frosted Pumpkin Muffins

 The headnote says, “Pumpkin and maple marry well. Every year, the flavor of pumpkin signals the beginning of fall.”

Muffins

1 cup whole-wheat flour

¾  cup unbleached all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cloves

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

6 tablespoons granulated sugar

1 cup pumpkin puree

1/4 cup vegetable oil

1/4 cup maple syrup

1 ½  tablespoons milk

2 eggs

 Glaze

3 tablespoons butter

1/3 cup maple syrup

¼ teaspoon maple extract

¾ cup powdered sugar

Garnish (optional) pumpkin seeds

 Preheat oven to 350 degrees. Lightly grease muffin pans.

To make muffins, sift together whole-wheat flour and next 8 ingredients in a large bowl. Make a well in center of mixture. In a large glass measuring cup, beat together pumpkin, oil, ¼ cup maple syrup, milk, and eggs. Pour pumpkin mixture into well of flour mixture and gently combine. Scoop batter into prepared muffin cups, filling ¾ full. Bake 20 minutes or until a toothpick inserted in center comes out clean. Cool.

To make glaze, melt butter over medium heat in a medium saucepan; whisk in 1/3 cup maple syrup. Bring to a boil and cook, stirring constantly, 2 minutes. Remove from heat and stir in maple extract. Sift in powdered sugar, and whisk until smooth and slightly thick; drizzle onto muffins. Garnish, if desired. Makes 10 muffins.

Maple Leaf Cocktail

 The headnote says, “Maple syrup and bourbon make for a great combination that’s not too sweet and naturally good.”

Ice

2 tablespoons maple syrup

1 part bourbon

3 parts seltzer

Peel of 1 orange

Black cherries

 Fill a highball glass with ice. Pour maple syrup over ice. Add bourbon and seltzer, stirring to combine. Add orange peel and desired amount of cherries. Makes 1 serving.

Stephen Fries, is a newly retired professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.