Maple Beyond Breakfast
Spring in the Northeast brings continued cold nights along with warmer days that send a signal to the sap to start running. Maple sugaring season has begun and the sweet scent of sugarhouse steam floats through the hills, a mouthwatering reminder of all the great ways to enjoy pure, natural syrup.
Many Cabot farmers tap maple trees on the side; some even run fairly significant maple businesses like Pauline and Jacques Couture who ship maple products, including their own candy, all over the globe from Westfield, Vermont. They have even been inducted into the International Maple Hall of Fame.
When you produce your own maple syrup, you find lots of creative ways to use it beyond poured over pancakes and waffles. (Though we heartily endorse that use!)
We call this maple-kissed grilled cheese and bacon sandwich Heaven in Vermont. Just one bite will make very clear why.
Maple-mustard dressing ties a nutty wheatberry salad together with a sweet-spicy bow and also works beautifully with spinach or other dark leafy greens.
The Putnams are another Vermont Cabot family who sugar every spring. Sarah Putnam shared an easy, snackable cracker recipe that makes a perfect partner for Cabot cheddar.
There are several surprises in this unusual Thai peanut “noodle” recipe featuring spaghetti squash and a creamy peanut sauce sweetened lightly with maple syrup.