maple syrup

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Justin’s Organic Nut Butter Single-Serve Squeeze Packs

Tuesday, April 21st, 2009

I have a friend who loves peanut butter and almond butter but never buys it for herself.  Why?  She’s afraid that she’ll eat the whole jar.

Now I know what I’m getting her for her upcoming birthday: Justin’s Organic Nut Butter Single-Serve Squeeze Packs!

The 1.15oz squeeze packs (~180 calories and 6-7g protein; full nutrition facts via the linked website above) come in 6 flavors.  I’ve tried and loved all of them, but for interest’s sake I’ll rank them:

1. Almond Butter with Maple (very sweet and maple-y)

2. Peanut Butter with Cinnamon (not so sweet and, uh… cinnamon-y)

3. Almond Butter with Honey (um… kinda crystalized and honey-ey)

4. Peanut Butter with Honey (I suck at flavor descriptions)

5. Classic Almond Butter (#5 just since it wasn’t a new flavor for me)

6. Classic Peanut Butter (which, for many people, would be #1)

They’re sold at Whole Foods and many Starbucks.  So convenient for throwing into your bag with some crackers, carrots or an apple so that you have a healthy, filling snack for later!

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Maple Coconut Pecan Clusters with Olive Oil and Sea Salt

Thursday, January 15th, 2009

Maple Coconut Pecan Clusters with Olive Oil and Sea Salt
Adapted from Bryant Terry‘s Double Maple-Coated Pecans

What I Changed (Reflected Below) and Why: Substituted raw cane sugar for maple sugar because I didn’t have maple sugar and figured it might be difficult to find and expensive; Added shaved coconut for added texture, flavor and nutrition; Added sea salt for taste; Toasted the pecans in the skillet instead of on a baking sheet in the oven so that the whole recipe would be on the range (simple!) and use just one pan (fewer dishes!)

4 cups pecan halves
1/4 cup olive oil
1/4 cup maple syrup
1/2 cup succanat (raw cane sugar)
1 cup shaved coconut flakes
1 tsp sea salt

1.  Put pecans in large heavy cast-iron skillet and heat on medium-high range for about five minutes, stirring frequently so they don’t burn.  Pecans will be fragrant and toasted.

2. Remove pecans to a large mixing bowl and combine with the oil.  Stir with a wooden spoon until thoroughly coated.  Add the maple syrup and stir again.  Then add the coconut and sugar and stir again.

3. Warm the skillet to medium-high again and pour the mixture in, scraping the bowl to remove everything.  Stir constantly with a wooden spoon until most of the liquid has evaporated and everything begins to “cluster,” about 2-3 minutes.

4. Transfer to parchment paper and quickly spread out with the back of the wooden spoon.  Sprinkle with sea salt.  Eat slightly warm or cool.  Nuts keep for quite a while, if you can keep them around that long.

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Shady Maple Farms Syrup: The real deal

Sunday, September 28th, 2008

There are two types of people: those who love real maple syrup and those who prefer the imitation variety.

I was raised on the imitation. It’s cheaper and easier to find. We even had bottles that you could put in the microwave that had a square that would light up when the syrup was hot. Now I’m far too worried about plastic (and microwaves, for that matter) to ever go back to that.

Besides, now I’m addicted to the real deal. Shady Maple Farms in Canada makes a delicious organic syrup in a pretty glass bottle. In the photo it’s all used up. Its last drops went onto a sweet ginger pancake yesterday morning.

Maple syrup is much more expensive, but I love the intense flavor. I would love to try Grade B syrup since I’ve read the flavor is even deeper, but Grade B seems hard to come by. Where do you find it?

poll by twiigs.com

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