Monday, September 7, 2009

Organic Cooking: Use Your Maple Syrup

Maple syrup is a nourishing whole food and is a great addition to your organic cooking arsenal.  When you buy real maple syrup from local producers, you not only improve your family's diet, you also support sustainable farming.  Eat Local!

Arugula and Pear Salad with Maple Syrup Vinaigrette

1 tablespoon real maple syrup
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/4 teaspoon sea 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 bowel,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.

Vanilla Ice Cream

3 egg yolks (be sure you use good quality eggs from a local farmer who raises healthy free range chickens…I would not recommend eating raw eggs from the grocery store)
1/2 cup real maple syrup
2-3 Tablespoons vanilla extract
1 Tablespoon arrowroot (looks like cornstarch only it’s better for us)
3 1/2 cups heavy cream/whipping cream, preferably from raw milk, but for sure NOT ultra pasteurized
dash Celtic Sea Salt

Beat egg yolks and blend in remaining ingredients. Pour into ice cream maker and process according to instructions.

Whipping up half to all the cream and folding in the other ingredients helps to keep the ice cream from freezing rock hard.

Chocolate Ice Cream Variation

1/2 cup real maple syrup
3 egg yolks from free range chickens
3 1/2 cups heavy cream from raw milk
1 1/2 Tablespoon organic cocoa powder
dash sea salt

I think I liked chocolate the best, but they’re both dreamy!

1 comment:

  1. I tried the chocolate ice cream last night and it was wonderful! Thanks for the recipe. I think it tasted even better knowing that the cream and maple syrup was from the Farm Shop. :-)