Tuesday, March 11, 2014
By Meredith Goad email@example.com
Looking for a more contemporary way to use maple syrup? Here are a couple of recipes from another maple syrup state, Minnesota.
Teresa Marrone’s cardamom-maple swirl bread, from the recipe in her book “Modern Maple.”
Teresa Marrone photo
In her fourth cookbook, "Modern Maple" (Minnesota Historical Society Press, $19.95), Teresa Marrone shares 75 recipes that use maple syrup in both traditional and contemporary ways. In addition to the two recipes below, Marrone's book includes dishes such as pecan-crusted chicken with maple apples, roasted carrot-ginger soup with maple, and maple baklava.
GRILLED RADICCHIO WITH MAPLE DRIZZLE AND GOAT CHEESE
Grilling mellows the bitterness characteristic of radicchio, a red-hued member of the endive family. The maple drizzle further sweetens the dish; creamy goat cheese adds wonderful flavor and texture.
2 small heads radicchio (about 10 ounces each)
2 teaspoons seasoned rice vinegar
2 tablespoons pine nuts
Olive oil as needed (about 1/4 cup)
¼ cup crumbled goat cheese (about 11/2 ounces)
FOR MAPLE DRIZZLE:
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
1 tablespoon freshly squeezed orange juice
½ teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 clove garlic, pressed or finely minced
Prepare grill for direct medium-high heat. In a small bowl, combine maple drizzle ingredients and stir briskly with a fork. Set aside to allow flavors to combine while you prepare the radicchio.
Remove any leaves from the radicchio that look like they're about to fall off (save for use in salads). Cut each head of radicchio lengthwise into 4 wedge-shaped quarters; the cores should hold the radicchio together. Arrange in a single layer, cut sides up, on a plate or glass baking dish. Sprinkle vinegar evenly over the cut sides; set aside to marinate for 5 to 10 minutes. While radicchio is marinating, toast pine nuts over medium heat in a small cast-iron or other heavy skillet until just beginning to brown in spots, stirring frequently; total cooking time will be 2 to 5 minutes. As soon as nuts have started to brown, transfer to a bowl and set aside to cool.
When you're ready to grill, lightly brush radicchio on all sides with oil. Place radicchio on grill grate with a cut side down. Cook until browned, 2 to 3 minutes. Turn the quarters so the other cut side is down and cook for 2 to 3 minutes longer, then turn and cook the outsides of the quarters for 2 to 3 minutes. Transfer to a serving platter with the cut sides up. Drizzle evenly with the maple mixture. Sprinkle goat cheese and toasted pine nuts over the radicchio. Serve immediately or let cool slightly and serve warm.
CARDAMOM-MAPLE SWIRL BREAD
Like many spices, cardamom loses its pungency fairly quickly after it's ground. Since the cardamom's kick is an important part of this bread, it's worth it to grind the cardamom just before you need it. Buy whole white cardamom pods at a large supermarket or from Penzeys; you'll need about 25 pods for this recipe. Split the pod with your thumbnail and pull out the seeds; use the tip of a knife to pick them out if they are stuck. Grind the seeds as evenly as possible with a mortar and pestle; I usually sift the ground cardamom through a fine wire-mesh strainer to separate out any larger pieces, then grind those some more until they will pass through the strainer. Makes one loaf.
2 tablespoons maple syrup
Approximately 2/3 cup buttermilk
3 tablespoons unsalted butter, melted and cooled slightly
2½ cups plus 2 tablespoons bread flour
1½ teaspoons quick-rise yeast
3/4 teaspoon salt
1/3 cup maple syrup
3 tablespoons unsalted butter, cut into 3 pieces
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