Welcome to the Foodie Extravaganza!
v. December 2016 = Maple Syrup Madness
v. December 2016 = Maple Syrup Madness
Thanks to Lauren of Sew You Think You Can Cook for hosting this event. She encouraged us: "December 17th is National Maple Syrup Day. Let's celebrate with more than pancakes! Bake some liquid amber into something sweet, cook it up into something savory, or stir it into a fun beverage."
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Maple Syrup Madness
December 17th is National Maple Syrup Day and Lauren challenged us to bake with, cook with, or make a beverage with maple syrup. (For some international bloggers who can't find maple syrup, they'll be joining the fun with honey as a substitute.) And don't forget to check out all these other maple-y recipes:
- Basbousa - Egyptian Semolina Cake from Sneha of Sneha's Recipe
- Bangin' Breakfast Potatoes from Rebekah of Making Miracles
- Gluten-Free Maple Chestnut Cookies from Caroline of Caroline's Cooking
- Maple Pecan Bars from Nichole of Cookaholic Wife
- Maple Sugar Cookies from Sue of Palatable Pastime
- Maple Walnut Vinaigrette from Tara of Tara's Multicultural Table
- Momiji Tempura from Camilla of Culinary Adventures with Camilla
- Overnight French Toast Casserole from Elaine of Cookin and Craftin
- Roasted Maple Glazed Carrots from Wendy of A Day in the Life of the Farm
- Rosemary Maple Glazed Turkey Breast from Lauren of Sew You Think You Can Cook
- The Back Forty Cocktail from Stacy of Food Lust People Love
I have made this dish once before when I substituted the maple syrup, listed, for a locally-made ginger syrup. This time, I used the ingredient suggested in the original recipe and am sharing it for this #FoodieExtravaganza event. Here's the story behind this dish...
I was at one of my best friend's house for brunch, I noticed a Japanese maple tree near her front door. I snapped a photo and asked if I could have some of the leaves. I'm not sure she knew I was going to cook them, but a few days later she dropped the leaves off, rinsed and stored between moist paper towels.
- 1 C rice flour
- 1 T organic corn starch
- 1-1/2 C sparkling water
- 16 to 20 fresh red Japanese maple leaves
- maple syrup
- canola oil for frying
Clean maple leaves thoroughly with a moist towel. In a small mixing bowl, whisk together the rice flour, corn starch, and sparkling water to create an airy batter. Do not overmix; the batter will be slightly lumpy.
Preheat oil in a pan. The oil has reached the correct temperature when a small drop of batter sizzles and floats.
Pour maple syrup in a shallow dish. Use a pastry brush to paint a thin layer of syrup on each leaf. Or you can simply dip the leaves in the syrup.
Lightly dip leaves in batter and fry immediately until golden brown.
Drain on a rack or on paper towels. Sprinkle with furikake while hot. Serve immediately.
Another beautiful and unique recipe! Thank you for sharing Cam - perfect for our maple theme. :)ReplyDelete
What a unique recipe, and sounds great as well!ReplyDelete
Maple on two accounts.. You win!ReplyDelete
What a great interpretation of the maple theme!! Looks great!ReplyDelete
I had no idea that maple leaves were edible! I'm curious. Do they kind taste like maple even before the syrup goes on?ReplyDelete
I would never have thought that you could eat Maple Leaves. Did you try them raw? I'm wondering how they would be in a salad?ReplyDelete
What an innovative tempura, does absolute justification to the theme, wish I could taste these.ReplyDelete