March is here and the sap is going to start running in New England.
However: have you checked out the price of maple syrup lately? Ack! I’ve stopped baking with it; a cup of maple syrup per recipe? Ka-ching! Now, I use it sparingly, usually in beverages, sauces, and dressings. And I prefer to cook with Grade B syrup; Grade A maple syrup is beautiful, but thin and not as mapley-tasting as the B-grade; I save the good stuff for waffles.
Which brings me to a favorite cookbook recipe. A few years ago, I spent a weekend at Trout Point Lodge in Nova Scotia – a beautiful place, with great meals and wine, oyster-gathering, and some cooking classes. Their cookbook, The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia, was a gift to participants. I gave it a quick look on the ferry ride back to Maine and put it aside.
So in a search for a more inspired maple-based salad dressing, I turned to their book. A Canadian cookbook, must have some killer maple syrup recipes, right? Well, Trout Point’s recipe for Maple Lemon Cream is outstanding. The use of butter is sublime, but you can use a good olive oil instead.
The authors suggest serving it on hardy greens or a mesclun salad. But I think it’s perfect for strawberry-spinach salad. Strawberries from Florida, maple syrup from Maine – spring must really be here.
Maple Lemon Cream Dressing
2 Tablespoons pure maple syrup – Grade B!
1 Tablespoon melted butter
1 Tablespoon fresh lemon juice
1 Tablespoon heavy cream
Have all the ingredients at room temperature. Whisk the ingredients together in a small bowl. This will keep in the fridge for up to 4 days.
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