Maple Syrup Season: Maple Almond Praline Roulade and Roast Chicken Glazed with Maple, Garlic and Smoked Paprika

Sunset Cross-country Ski on Corn Snow to Canterbury Shaker Village

Sunset Cross-country Ski on Corn Snow to Canterbury Shaker Village

Every season has its Trio of Delight. In mid-March the troika is: 1) almost twelve hours of light a day; 2) cross-country skiing on corn snow; 3) steamy sugar houses where maple sap boils over wood fires.

My in-laws, who own North Family Farm here in Canterbury, NH, seem to never sleep during sap season. Maple syrup is nearly half their living (the other half is a combination of hay and wood). It’s hard work, all the tapping and sap-hauling and wood burning and syrup boiling. Never mind the canning and promoting and selling and shipping.

In August, dragging a crate of maple syrup to a farmers’ market feels old. But now, in March, when the sun is rising higher in the sky day by day, and the air is warm enough to stand in for a coat, and the red-winged black birds have returned with their dopey cowbird step-brothers, and the sap isn’t just running, it’s gushing – now, gathering sap and making syrupfeels likes the best job any person has ever had in the history of the world.

Loading Wood to Boil Sap

Loading Wood to Boil Sap

Unless, maybe, you have the job of creating recipes for this year’s fresh-out-of-the-sugar-house maple syrup. So far, it’s Grade A Light Amber. And it’s sublime.

I am tempted to say that you could replace the maple syrup in the recipe for Roast Chicken with Maple, Garlic and Smoked Paprika with another sweetener – brown sugar, maybe, or honey. But don’t. This recipe is really good just as it is. And if you don’t happen to have any smoked paprika on hand (it’s pretty easy to find in grocery stores these day) use regular paprika, or take a chance and substitute any herb or seasoning that strikes your fancy.

As for the Maple-Almond Praline Roulade, the recipe looks long and complicated, but really is pretty fast and easy to put together. The hardest part is making the praline, and that could be left out completely if shy on time or ingredients. Keeping in mind that maple is a subtle flavor, and that the roulade is worth savoring on its own, it would also be delicious with a sauce made from frozen berries, or, in season, fresh ones. Continue reading

Crunchy Quinoa Chicken

This recipe is based on one in Maricel E. Presilla’s great cookbook, Gran Cocina Latina. 

Crunchy Quinoa-dipped Fried Chicken Fingers with a spicy soy sauce based dip

Crunchy Quinoa-dipped Fried Chicken Fingers with a spicy soy sauce based dip

It’s an interesting use of quinoa – as the crust on fried chicken fingers. They are delicious,especially with the dipping sauce, and they stay crisp for a long time.

I tried two ways of cooking the chicken – frying it in hot oil, as well as baking it in a hot oven on a well-oiled sheet tray. I prefered the traditionally fried chicken, but baking did work as well; just be sure to flip the chicken halfway through cooking so it browns on both sides. Continue reading