Summer Salad with Maple Pecans & Maple Balsamic Dressing — Another delicious recipe from Yeany’s Maple!
Summer Salad with Maple Pecans & Maple Balsamic Dressing
Ingredients
A big bunch of young mesclun greens
Red Onion
Ripe tomato
Sweetened dried cranberries
Yeany’s Maple Pecans
Maple Balsamic Dressing (recipe to follow)
Assemble greens, red onion, sweetened cranberries, maple walnuts, and tomato. Add dressing to suit.
Maple Balsamic Dressing
¼ cup Yeany’s Maple Syrup
1 cup balsamic vinegar
1 tsp. of fresh thyme
1 clove garlic
2 tsp. Dijon mustard
1 cup canola oil
1/8 cup water
Blend syrup, vinegar, thyme, mustard, and garlic. Slowly add canola oil, then water while blending.
Recipe submitted by Dave Yeany.
Yeany’s Maple Syrup and other maple products can be found at the Clarion County Farmers Market and the Market Village in Tionesta.
Cooking With Maple Products
Cooking with Maple Syrup
Pure maple syrup is slightly sweeter than cane sugar. It contains 62 calories per tablespoon as opposed to 54 calories per tablespoon for sugar. But – you use less maple syrup.
To use maple syrup in cooking: substitute 3/4 cup of syrup for each cup of sugar and reduce the liquid in the recipe by 3 tablespoons.
When using Maple Syrup to replace granulated white sugar, first make sure that using the liquid maple syrup will not hurt the recipe.
There is roughly the same amount of sugar in a cup of maple syrup as there is in a cup of granulated white sugar. Using the cup of maple syrup in place of the white sugar adds extra 3.7 ounces (1/3 to 1/2 cup) of liquid to the recipe. To balance the liquid in the recipe, you need to reduce other liquids in the recipe, typically water or milk, by the same amount, 1/3 to ½ cup, for each cup of sugar replaced.
To replace brown sugar, do the following:
1 cup loose brown sugar = ¾ cup maple syrup, reduce other liquids by ¼ cup
1 cup packed brown sugar = 1 cup plus 1 Tbsp maple syrup. Reduce other liquids in the recipe by just less than ½ cup.
Maple Sugar
Maple Sugar can be substituted for granulated sugar, cup for cup.
1 cup granulated sugar = 1 cup of maple sugar
Maple Sugar can also be used in place of brown sugar.
1 cup loose brown sugar = 1 cup maple sugar
If the recipe calls for “packed” brown sugar, I use the following amounts of maple sugar:
¼ cup packed brown sugar = ½ cup maple sugar
½ cup packed brown sugar = ¾ cup maple sugar
¾ cup packed brown sugar = 1 cup maple sugar
1 cup packed brown sugar = 1 ¼ cups maple sugar
I increase the maple sugar by ¼ cup more than what the recipe calls for in packed brown sugar.
About Yeany’s Maple:
Yeany’s Maple is a 3,000 tap operation in Forest County, producing approximately 1,000 gallons of maple syrup each year.
Maple Grades
Pure Pennsylvania Maple Syrup is graded by colors called Amber.
Light Amber: very light in color. Delicate but clear maple flavor. Used primarily to make maple sugar candies, maple cream, and/or other delicate sweets.
Medium Amber: Typically the most popular grade of syrup being used on pancakes, waffles, French toast or anything that needs a little maple syrup sweetener. It is a bit darker than the Light Amber and has a more pronounced maple flavor.
Dark Amber: Deep colored amber with a strong maple flavor. Very popular for those who prefer and appreciate a more robust maple flavor. It works well in baked goods.
Grade “B”: very dark in color and a bold maple flavor. It is often called “cooking syrup.” Used most often for cooking & baking. Works very well for meat glazes, candied yams & sweet potatoes, baked beans, and desserts that call for an assertive maple flavor.
