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February 22, 2012
Warren Richey: How Supreme Court ruling on Texas could reduce affirmative action across US
Philip Moeller: Hard time determining your current and future savings needs --- and even harder still, executing a plan? Here's what to do about it!
Menachem Wecker: In Tough Job Market, Law Grads Use J.D.s for Nonlegal Work
February 21, 2012
Michael Doyle: Supreme Court to hear arguments on whether a lie is protected speech
Neela Banerjee: NSC wants rules on research that could lead to biological weapons
Fred Weir: Fearing West, Putin pledges biggest military buildup since cold war
February 17, 2012
Kristen Chick: After surviving sectarian mob, Egyptian Christians expelled from village
Eryn Brown: Microchip is a new means of medicating
February 16, 2012
SeaWorld of Pain : Watch Wyatt Cenac, a black comic, confront "whale freedom rider" Lisa Lange of PETA and make her squirm ( LENGTH: 5 minutes)
Jason Koebler: Antibiotics Do Nothing to Cure Sinus Infections, Study Says
February 15, 2012
Jeffrey Fleishman: Women were at the vanguard in the protests that ousted Hosni Mubarak. Meet some who refuse to wake up from their dream --- the mullahs and military be damned
Richard Simon: 'The check is in the mail' could soon be a legal excuse
Liz Bowie: Debate on whether cursive writing should still be taught
Jason Koebler: Super Plants: Could Re-Wired Plants Be the New Cancer Killers?
Susan Johnston: Strategies to preempt unwanted calls or other communication from collectors
February 14, 2012
Dennis Prager: Chris Christie on Israel --- and What It Means to Be a Leader
Frank J. Gaffney Jr.: Shariah's police? Interpol's honoring of Saudi warrant could lead to arrest of Americans
The Kosher Gourmet by Matt Armendariz: VEGETABLE CRUMBLE is a simple, satisfying dish of tender eggplant, zucchini, tomatoes and onions crowned with a savory buttery topping and a sprinkle of fresh herbs
February 13, 2012
Binyamin Rose: Back to the Bunker: How a life-risking act by a Christian family during the Holocaust saved a family and built a thriving community a world away
Menachem Wecker: Business Schools Teach Real Estate Despite Troubled Housing Market
February 10, 2012
Lisa M. Krieger: Man with defibrillator demands access to his own heart's information
David G. Savage: Why activists may not be in a hurry to have High Court rule on alternative marriage
February 9, 2012
Laura McMullen: 10 Least Expensive Public Schools for Out-of-State Students
Kimberly Palmer: How to actually enjoy -- relaxing, financially -- your vacation
February 8, 2012
Warren Richey: Why momentous Prop. 8 ruling might not satisfy gay-rights groups
Menachem Wecker: Though Controversial, LL.M.'s Can Lead to Specialized Legal Jobs
The Kosher Gourmet byDana Velden: Going to the bother of making soup? You know it better be good. This CREAM OF TOMATO SOUP certainly is! And it's a cinch to make, too (Includes techinques and serving secrets)
February 7, 2012
Frank J. Gaffney, Jr.: Caught off-guard? President's Super Bowl interview with Matt Lauer gives those who need a reason not to vote for him, a darn good one
Suzanne Bohan: Leaping lizards! Tiny reptiles advancing robot design
February 6, 2012
Jonathan Tobin: Iran Threatens Israel With Destruction, But the New York Times Doesn't Hear It
Jeffrey Fleishman: In newly democratic Egypt, tens of democracy activists jailed, to stand trial; their groups are 'threatening the stability of the homeland'
Julie Deardorff : Researchers say antioxidants may not be that effective and could do more harm than good
Mark Clayton: How did Anonymous hackers eavesdrop on FBI and Scotland Yard?
February 3, 2012
Edmund Sanders : Israeli official says Iran is creating missile that could reach East Coast of US
Victoria Kim: Immigrant-smuggling ring used black drivers to avoid racial profiling
February 2, 2012
Jim Carney: Wrong number call may have saved her life
Reza Kahlili : Ex-CIA spy in Iran's Revolutionary Guard: What Obama doesn't grasp about striking deals with Tehran
Tina Susman: For woodchuck rescuer, every day is Groundhog Day
February 1, 2012
Brian Bennett: US officials see increasing threat of domestic attack from Iran
Emily Brandon: How to Take Advantage of New 401(k) Fee Disclosures
January 31, 2012
January 30, 2012
Paul Richter and Ramin Mostaghim: Misreading Teheran's limits -- deadly and economically devastating as they may be -- is a risk administration, Europe seem willing to take
Suzanne Bohan: Warning: Nap-deprived tots missing more than sleep, study finds
Meg Handley: Banks Revamping Rewards Programs to Woo Customers
January 27, 2012
Caroline B. Glick: Obama: Of course I intend to prevent a nuclear holocaust . . . in a few months
Yochonon Donn: In liberal New York City, fervently-Orthodox Jews may soon be getting a district to call their own
Jeannine Stein: An inflated ego and thinking you're 'all that' doesn't just make others sick of you, it can make you ill
Katy Hopkins: New budget rules may affect how much money you get for college
January 26, 2012
Ed Koch: To the New York Times, calling for the murder of Jews by those capable of having their incitement taken seriously isn't news
Jeannine Stein: Mental illness struck one in five U.S. adults in 2010: Report
January 25, 2012
Richard Simon: House passes two bills endorsing the use of religious symbols at military memorials
Fred Weir: Putin: Multiethnic Russia cannot survive as a US-style 'melting pot'; must find its own way
Susan Johnston: 5 Sneaky Coupon Strategies Consumers Should Watch Out For
January 24, 2012
Carol Clark: The price of your soul: How your brain decides whether to 'sell out'
Caroline B. Glick: America lost most in 'Arab Spring'. Sadly, many voters still don't grasp the extent
Warren Richey: Drug criminal scores win in GPS ruling from conservative-leaning high court
Erika Bolstad: Black conservatives gather to talk about gaining strength
January 23, 2012
Melissa Dribben: Jewish voters to play a key role in Florida's Republican primary
Jordan Rau: In quest to grow, Catholic hospital system will announce this morning its break from church
Ali Safi: U.S. envoy gives Taliban terms for peace talks
January 19, 2012
January 18, 2012
January 17, 2012
Frank J. Gaffney Jr.: No-kidding red lines: U.S. response to an Iranian nuke may be bluster, but Israel's won't be
David G. Savage: They sued their principals after slandering them online --- now the cases are headed to the Supreme Court
David Francis: Where to Invest in 2012: With stocks expected to rebound, opportunity abounds for investors
January 13, 2012
Ben Lynfield: Israeli lawmakers move to annex Jewish Judea, one museum at a time
Alexia Elejalde-Ruiz: Thriving through touch: Gentle massage helps older people with low mobility improve in mind and body
January 12, 2012
Warren Richey: Landmark Supreme Court ruling a 'resounding win' for religious groups
Warren Richey: Supreme Court says no to new rule on eyewitness testimony
John Fauber : Statins found to raise diabetes risk in postmenopausal women
Katy Hopkins : Consider This Before You Pay for an Online Degree
The Kosher Gourmet by Joseph Erdos: This mushroom and barley soup has an intense -- almost nutty -- flavor that mixes robust with Middle East. It has creaminess without cream
January 11, 2012
Shari Roan: Millions of atrial fibrillation sufferers at risk for devastating, but preventable, stroke
Tom Hussain: Pakistan -- recipient of more than $21 billion in civilian and military aid -- speeds pursuit of Iranian pipeline, defying US
David G. Savage: High court signals it won't be loosening TV's 'indecency' rules
Stephen Ceasar: Oklahoma's Islamic law amendment can't go into effect, court rules
January 10, 2012
Reza Kahlili: From an ex-CIA spy: US must exploit new split in Iran's Revolutionary Guard
Karen Kaplan: Study: Nicotine replacement products ineffective when used in real-life situations
January 9, 2012
Michael Doyle: Put through legal hell over dream home, couple fought back hard --- all the way to Supreme Court
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Jewish World Review
This recipe for Maple Muffins rivals any I have tried in Vermont
By
Marialisa Calta
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http://www.JewishWorldReview.com |
"Sugaring season" is over. If you live in the north country, you know that means that the time of year when maple syrup can be made has ended.
Making maple syrup ("sugaring") is a somewhat involved process. First, the weather must cooperate. Cold nights and warm days are optimal. Once it's warm enough for the maple trees to bud, sugaring is over. The trees must be tapped, the sap collected and then boiled ... and boiled ... and boiled. This is mostly done in small cabins sporting cupolas from which the steam from all that boiling escapes. These are called "sugar houses" or sometimes "sugar shacks," and if you drive around, say, Vermont or New Hampshire during sugaring season, you will see these cheery-looking little outposts dotting the countryside, industriously bellowing steam.
It takes 40 gallons of sap to boil down into one gallon of maple syrup. If you are a maple-syrup producer ("sugarmaker"), you have to pay close attention so that, at the last stages, the stuff doesn't scorch. It is a labor-intensive process, which explains why syrup -- real maple syrup, not the cloying stuff sold as "pancake syrup" -- is relatively expensive. But to those who know the real thing, it is imminently worth it.
Maple syrup is graded by density, which affects flavor and color. Canada (which produces 80 percent of the world's maple syrup) has one set of standards and grades, the United States another. Further complicating the matter is the fact that Vermont (the largest U.S. producer) employs a different (and slightly higher) standard. But generally speaking, the lighter, more delicate, more translucent (and more expensive) syrups will be called something like "AA," "Fancy" or "Light Amber." The darkest syrup available in stores is Grade B, and is usually the one you want for cooking. It can be found in health and natural-food stores, in some supermarkets and online.
If your budget for real maple syrup is limited, buy a jug and save it for your pancakes, crepes, waffles and as a topping for ice cream -- all uses that showcase the delicate, nutty, warm flavor. If you consider maple syrup a staple, you can branch out into using it more widely in cooking. Glazes for chicken come to mind, as does all manner of baked goods, custards and frozen confections. Try it in vinaigrette, in barbecue sauce or, in small quantities, to "mellow" a tomato ragout or stew.
Leave it to a New York baker to come up with a recipe for Maple Muffins that rivals any I have tried in Vermont.
In her new book, "Sarabeth's Bakery: From My Hands to Yours", Sarabeth Levine offers this recipe that she says was "forced" upon her by "a customer who said her family had made these muffins for more than a hundred years." Bet that customer was from Vermont. At any rate, she knows her muffins. And her maple syrup.
MAPLE MUFFINS
- 1 cup coarsely chopped walnuts
- softened unsalted butter, for the pan
- 2-1/4 cups unbleached all-purpose flour
- 3/4 cup whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1-1/2 cups pure maple syrup, preferably Grade B
- 12 tablespoons (1-1/2 sticks) unsalted butter, melted
- 1/2 cup whole milk
- 1 large egg plus 1 large egg yolk, at room temperature
Position a rack in the center of the oven, and preheat the oven to 350 F. Spread the nuts in an ovenproof skillet or baking pan with sides, and bake until toasty, eight to 12 minutes. Remove the pan from the oven, and remove the nuts from pan to stop toasting. Set aside.
Increase oven temperature to 400 F. Brush the insides of 12 muffin cups with the softened butter, then brush the top of the pan.
Whisk the unbleached flour, whole-wheat flour, baking powder and salt together in a medium bowl. Whisk the maple syrup, melted butter and milk together in a large bowl, then whisk in the whole egg and the egg yolk. Add the dry ingredients to the wet ingredients, and stir just until smooth. Stir in the walnuts. Let the batter stand so the dry ingredients can absorb the liquids, about five minutes.
Using a 2-1/2-inch-diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
Bake for 10 minutes. Reduce the oven temperature to 375 F, and bake until the tops of the muffins are golden brown and a wire cake tester inserted into the center of a muffin comes out clean, about 15 minutes more.
Cool in the pan for 10 minutes. Remove the muffins from the pan, and cool completely.
Yield: 12 muffins
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To comment, please click here. Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005)
© 2010, Marialisa Calta. Distributed by UFS, Inc.
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