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Ingredient: Maple Syrup

Maple Walnut Pound Cake

Maple Walnut Pound Cake

Maple Walnut Pound Cake

It’s maple season again. Our friends at Chandler’s Sugar Shack in Kossuth are tapping 4,000+ trees this year. It wasn’t that long ago that they started out with less than 200 and now here they are with a sugar “shack” the square footage (or more) of our house and thousands of thousands…and thousands of taps. I decided to use some of our syrup to make Maple Walnut Pound Cake. Oh my gosh. It’s just enough maple flavor without being overwhelming, and not too sweet.

If it lasts more than a few days, pound cake loses its quality. By day four or five I didn’t want another slice but didn’t want it to go to waste. I turned the rest of the pound cake into one-inch slices, dipped it in an egg and milk mixture, and made Maple Walnut Pound Cake French Toast. That’s a mouthful – literally and figuratively. It was delicious!

maple walnut pound cake, pound cake recipe, On The Fire, Big Wild Radio, maple glaze recipe, maple syrup recipe

Maple glaze, maple walnut pound cake, maple syrup recipes, Chandler's Sugar Shack
maple glaze recipe, maple walnut pound cake, maple walnut, maple syrup recipes
Maple Glaze

I wanted a nice glaze on the pound cake and wanted to use maple syrup. I think this turned out well! This would be great as a glaze on cookies, over cupcakes or as a substitute for maple syrup on pancakes and waffles.

Substitute for Cake Flour

If you don’t have cake flour in the pantry (I didn’t) you can make your own. Measure one level cup of all-purpose flour. Remove two level tablespoons of flour and replace it with two level tablespoons of corn starch. Corn starch lowers the protein level of the flour. Protein turns to gluten, and gluten is what makes breads chewy. A little less protein is a little less gluten and that makes the flour lighter.

Cake flour is around 8% protein. All-purpose flour is around 10% protein.

And now you know! Really, it’s the simple things in the kitchen that delight me the most.

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Apple Cider Pulled Pork

Apple Cider Pulled Pork

Apple Cider Pulled Pork

Pigs love cleaning up the ground in an apple orchard. It seems fitting to simmer and serve pork and apple cider together. This is one of my favorite autumn meals, and it carries easily into winter. Busy with a day of hunting, stacking firewood, raking leaves, ice fishing, snowshoeing, snowmobiling or shoveling the driveway after a storm? Whatever it is that’s keeping you busy on these chilly days, Apple Cider Pulled Pork is the answer to “What’s for dinner?” It takes about 30 minutes total to prepare and then takes care of itself the rest of the day.

Vinegar in pulled pork doesn’t sound quite right but don’t skip this ingredient. It will help break down the pork so that it shreds well.

You can change up the recipe by adding shredded carrots, chives or green onions, or chunks of apple in the last hour of simmering.

A toasted sourdough roll is a great way to serve this pulled pork. The sauce isn’t as thick as a barbecue sauce so it needs a sturdy bread, or you’ll probably want to drain some of the cider before serving. Or, keep the cider sauce and eat this sandwich with a fork.

Sauerkraut, baked beans or coleslaw are great sides with apple cider pulled pork. Gundy, my co-host at On The Fire, didn’t have a slice of bread in the house. He cooked a fast-cooking rice in the unthicked sauce and serve the apple cider pulled pork over the rice. I can’t wait to try this!