Root Source: Maple Syrup
March 22nd, 2008
This beautiful, amber stickiness is the topping of choice for breakfast food, and also a sweetener of outstanding complexity. We had a great time working on this week’s root source, especially testing recipes for this Maple Plum Crumble and Maple-Glazed Pears With Pecans.
This also was an ingredient that inspired a wash of great entries to the Root Source Challenge! We had to pick one to feature, and we chose these inventive Maple-Walnut Cookies from Ricki of Diet, Dessert and Dogs. Congratulations!
But we couldn’t go without mentioning a few other outstanding recipes. I drooled over the Whole Grain Maple Oatmeal Scones from Eggs on Sunday, cheered for St. Patrick with Chocolate Cupcakes with Orange Cream Sauce from Fun and Food, and was surprised by a savory treatment with this Maple Glazed Pork Loin With Cibola Farms Sausage Stuffing from The Houndstooth Gourmet.
We have another potential sweet/savory ingredient coming up next week: Peanut Butter. Be sure to send in your entries by Tuesday to participate.
March 22nd, 2008 at 10:44 am
Hi Claire,
Thanks so much! I am tickled to have won this challenge. I love maple syrup, so can’t wait to try out some of these other entries as well!
Ricki
March 22nd, 2008 at 11:08 am
Claire - thanks, glad you thought the scones looked good!
All these recipes look *so* delicious; I can’t wait to try some of them!
Amy
March 23rd, 2008 at 5:09 pm
[…] I am just thrilled over this one! A while back, I entered the Root Source Challenge for Maple Syrup, with my post on Maple-Walnut Cookies. Well, my little recipe won the challenge! I can’t wait to see my new baking book! If you missed the original post, it’s right here. […]
March 26th, 2008 at 4:52 pm
I loved doing this and would surely join in the peanut-butter roll! Congrats Ricki for a winning cookie recipe!!