1 1/2 ounce bourbon
1/2 ounce fresh lime juice
1/2 ounce pure maple syrup
1 ounce ginger beer or ginger ale
Lime wedge for garnish
Combine bourbon, lime juice and maple syrup in a mixing glass and add ice. Shake and strain on the rocks and top it off with the ginger beer. Garnish with lime wedge. Makes one cocktail.
Parsnip Soup with Maple Syrup and Curry
Contributed by Janice W. Thomas, Savory Spoon Cooking School
1/4 cup unsalted butter
1 medium onion, chopped (about 1 cup)
2 medium cloves garlic, crushed
2 medium parsnips, peeled and chopped (about 3 1/2 cups)
1/2 tsp. salt
1 turn of fresh ground pepper
1 Tbsp. flour
1 tsp. sweet curry powder
5 cups chicken stock
1/4 cup maple syrup
2/3 cup milk or half and half
Melt butter in a medium soup pot and add onion, garlic and parsnips and salt and pepper and toss to coat with butter. Cover and let cook over medium low heat for 10 minutes. Stir in flour and curry powder and cook stirring for 2 minutes. Gradually add the warm stock and stir until blended. Simmer until parsnips are tender.
Puree in small batches in food processor until smooth. Return to a clean soup pot and add the milk and maple syrup. Season with additional salt to your taste.
Garnish with croutons or spring chives.
This delicious soup can be made without the flour for those who are gluten intolerant. Serves 6.
Maple Baked Onions
8 medium onions, sliced
3 Tbsp. Door County Maple syrup
1 Tbsp. unsalted butter, melted
3 Tbsp. V-8 Juice
Salt and pepper to taste
Preheat oven to 350F. Peel onions and cut in half, crosswise. Place onions in a buttered baking dish. Combine maple syrup, melted butter and juice and pour over onions. Bake, covered for 1 hour or until onions are tender. This recipe can also be made with sliced onions. Serves 16.