MAPLE SYRUP

BEE'S HONEY

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Cooking with maple syrup and honey from Spring Break Maple & Honey

AUTUMN SPICE SCALLOPS

1 cup fresh cranberries****
1 cup water
1/4 cup Spring Break honey
1/2 teaspoon each of ground cinnamon, cloves, and nutmeg
Sea salt
Cayenne powder
Olive oil
8 Maine sea scallops (2 ounces each is ideal) OR 1 pound

In a medium-size pot, bring cranberries, water, and Spring Break honey to a boil. Cover, and simmer until soft, about 15 minutes. Remove cranberries from heat, and drain excess liquid; the consistency should be like jam.
In a small bowl, blend ground cinnamon, cloves, and nutmeg. Season each scallop with a pinch of salt and cayenne powder, and dust each side with spice blend.
Set a pan over medium heat with a layer of olive oil. Place scallops in the pan, and sear each side for approximately 4 minutes.
To serve, place 2 scallops per plate atop a small amount of the cranberry sauce.
***Dried cranberries can be used, decrease honey to 1/8 cup or omit it completely.

HONEY WHEAT BREAD

1 1/2 cups water
1 cup (8 oz) cottage cheese
1/2 cup honey
1/4 cup margarine
1 egg
5 cups white flour
1 cup whole wheat flour
3 teaspoons salt
2 packages yeast

1. Heat water, cottage cheese, honey and margarine until warm. 2. Add egg and put in big bread bowl.
3. Add 2 cups white flour, 1 cup whole wheat flour 3 teaspoons salt and 2 pkgs of yeast. Mix with wooden spoon
4. Add 2 more cups white flour, mix it in then add last cup of white flour.
5. Mix until it leaves the sides of the bowl to make a big ball.
6. Knead for 2 minutes and place in a greased bowl in a 75 degree oven on low rack or in a very warm area.
7. Let rise for 1 1/2 - 2 1/2 hours or until doubled
8. Knead for 1 minute, Cut into 2 parts and place in greased bread pans to bake.
9. Bake at 350 degrees F for 25-30 minutes

MAPLE SQUASH & TURNIP

Every now and then you get a squash or turnip that is tasteless or doesn't have a good flavor. I recommend adding butter, salt and pepper and Spring Break Maple Syrup or maple sugar to taste.

MAPLE CREAM

Maple cream is a creamy maple syrup that is very spreadable and is a nice addition to you toast, english muffin or pancakes. Making molasses cookies or whoopie pies this winter? Use maple cream on the back of a warm cookie or as your filling in you whoopie pies. You will love this new version and so will everyone else.

HONEY SHOULD NOT BE FED TO INFANTS UNDER 1 YEAR OF AGE. HONEY IS A SAFE AND WHOLESOME FOOD FOR CHILDREN AND ADULTS.

SUBSTITUTING HONEY IN YOUR RECIPES

Substituting honey for sugar in your favorite recipes is easy! For sauces, marinades and salad dressings, substitute up to half the sugar in a recipe with Spring Break pure honey.

When baking, substitute up to half the sugar with honey. For each cup of honey used: *Reduce any liquid by 1/4 cup

*Add 1/2 teaspoon baking soda *Reduce oven temperature by 25 degrees F to prevent over browning.

SUBSTITUTING MAPLE SYRUP IN YOUR RECIPES

GENERAL COOKING: Use three fourths the amount of maple syrup as sugar in a recipe.

BAKING: For every cup of sugar, substitute 3/4 to 1 1/2 cup maple syrup, and reduce the dominant liquid in the recipe by 2 to 4 tablespoons. Don't cut back on a liquid that is likely to alter the flavor or texture of a recipe, such as the liqueur, oil or egg, when you have 2 cups of milk to play with. You may also need to add 1/4 to 1/2 teaspoon baking soda to reduce maple syrup's slight acidity; this will not be necessary in recipes with buttermilk, sour milk or sour cream.

As for substituting maple syrup for honey, I've found you can almost always succeed with an equivalent substitution.

HONEY AS MEDICINE

When eaten daily, pure honey will reduce your body's susceptibility to infections.
Many doctors recommend equal parts of honey, lemon and whiskey as an extremely effective cough syrup.
Sore throats--Swallowing a teaspoon of honey may soothe a sore throat or cough.
Boost your daily supply of antioxidants by eating honey.
Honey is a great source of vitamins and minerals, such as vitamin B6, thiamin, niacin, riboflavin and pantothenic acid.

PURE MAPLE SYRUP IS NATURALLY ORGANIC so why pay more for a brand that says ORGANIC?

WE OFTEN GET QUESTIONS ABOUT USING MAPLE SUGAR, MAPLE CREAM AND CREAMED HONEY so here are some examples of what they are and how we use them.

First maple sugar is pure maple syrup that has been heated to a very high temperature then it explodes leaving granules. You use maple sugar in any recipe that calls for brown sugar. It can also be mixed with cinnamon and sprinkled on toast, biscuits, pancakes, or sprinkle just the maple sugar. It is good on oatmeal, in coffee, ice-cream and my favorite is to sprinkle it on cooked turnip or squash.

Maple Cream is pure maple syrup heated then cooled and stirred until a creamy-buttery texture is reached. It is also know by Canadians as "MAPLE BUTTER", however it does NOT contain any butter. This can be spread on molasses cookies, hot biscuits, toast especially homemade bread, english muffins, pancakes, peanut butter sandwiches, whoopie pie filling or on anything you would put butter on but want a maple flavor.

Creamed honey is a pure bee's honey that has been creamed and crystallized to a buttery consistancy. Usually you don't refrigerate honey but creamed honey does require refrigeration. Try it in a sandwiche with peanut butter, pancakes, toast, especially homemade bread, biscuits, english muffins, and anything else you like honey on. Creamed honey may be flavored with fruit or cinnamon.

If you find another way to use any of these products and would like to share your ideas with us, please feel free to email us at info@mainemapleandhoney.com.