Consoling ourselves by Cooking (with Maple Syrup)

March 23, 2015            

This might be our slowest-motion start to a Sugaring season ever. The calendar says Spring and it is sunny today, but only 20 degrees and ominously windy - everything has frozen up outside. We're consoling ourselves with cooking. Today it's pâté, and we've posted a picture on Facebook [https://www.facebook.com/wildfarmmaple] mid-process.

Our pâté recipe comes from my mother's well spattered copy of The Dione Lucas Meat and Poultry Cook Book, given to her as a gift by Lou & Aggie Jones* around the time it was published in 1955. And, we're going to take up on Martha Stewart's suggestion to have some sauteed maple syrup apples alongside.  

Maple Sauteed Apples are delicious with pork chops too... or as part of a Sunday brunch menu, along with pancakes and crispy bacon. We like to use Grade B syrup for the apple recipe because it has a more intense maple flavor, but any grade will do.

Here's our slightly altered version of Martha's recipe** for the apples. We cook them long and low, until they've lost all their poof and nearly lost their crescent shape; once the syrup is added, be careful not to burn. 

Maple Syrup Sauteed Apples                                                                                                                                    INGREDIENTS                                                                                                                                                                                 1 tablespoon butter
 2 juicy, sweet-tart apples, such as 'Jonathan,' peeled and cut into 12 wedges each
 2 tablespoons pure maple syrup
 1/4 teaspoon coarse salt

DIRECTIONS                                                                                                                                                                                 Melt butter in a medium skillet over medium heat. Add apples; cook, stirring, until golden  brown, about 10 minutes total. Stir in syrup and salt; reduce heat to low. Continue to saute until  apples are soft and beginning to merge, about 5-10 minutes. Serve warm.

* Lou Jones was then in the mid part of a 25 year tenure as the director of the New York State Historical Association in Cooperstown New York. He was, thereby, also the director of Cooperstown's Fenimore House and the Farmers' Museum, where our father worked for a time. Our family spent 3 years in Cooperstown in the very early 1960's and became friends with many of the wonderful people then associated with that museum. Lou Jones was also the author of a book of Ghost stories, Things That Go Bump in the Night. Whether you knew them or not, you will enjoy this very brief slide show (only 7 photos) by Milo Stewart of black and white pics of the people of Cooperstown, including Lou Jones. They're gorgeous (this is what all those fancy clothing advertisers in fashion magazines pay big bucks to emulate). In a digital world of photos galore, these really stand outhttp://blog.syracuse.com/opinion/2012/04/milo_stewart_a_well-known_coop.html

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For More info on the Farmers' Museum, currently hosting "Sugaring Off Sundays":

http://www.farmersmuseum.org/

Sugaring Off Sundays

Enjoy a delicious pancake breakfast coupled with traditional maple sugaring activities. Animals, activities, book signings, and more!  Every Sunday in March.

For More info on the Fenimore Cooper Museum:

http://www.fenimoreartmuseum.org/

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**http://www.marthastewart.com/314718/bettes-chicken-liver-pate-with-sauteed-m