March 5, 2009
By Ginger Isham
Is it time for a maple breakfast?
Yes! You may have seen steam coming from the Isham sugarhouse a couple weeks ago. The temperature was close to 50 degrees and we were all tapped, so we boiled the first sap run. It was not our best, and dark in color. We are only sharing this run with family.
The lines thawed again last Thursday, sap was running and it ran all night. It is exciting to get that first maple syrup of the season. Our grandsons can’t wait for those first pancakes. You can make your own batter in a couple minutes.
1 cup buttermilk (or 3/4 cup milk)
2 tablespoons oil
1 cup flour
1 tablespoon sugar (I use 1/2 tablespoon)
2 teaspoons baking powder (or 3 teaspoons)
dash of salt
1/2 teaspoon baking soda (delete if using regular milk)
Whip egg until fluffy; stir in oil and buttermilk. Add dry ingredients and stir just until mixed. Pour onto hot griddle you have sprayed with oil and, when fluffy, turn and cook other side. Serve with warm maple syrup. Makes about 9 medium pancakes.
Baked ham slice
(from a maple cookbook I bought in Nova Scotia)
1 large ham slice, about 1 inch thick
1/3 to 1/2 cup maple syrup (darker grades)
1 cup orange juice
1 teaspoon corn starch
1/8 teaspoon ginger
Preheat oven to 325 degrees. Combine maple syrup, cornstarch and ginger in shallow baking dish. Stir in orange juice. Add ham slice, and coat well on both sides. Bake 40 to 50 minutes. Baste with sauce.
Stuffed French toast
Mix 3 ounces cream cheese with 1/4 cup maple syrup. Add 1/4 cup chopped pecans and pinch of cinnamon and cloves. Use as filling between two slices of bread. After putting together as a sandwich, dip each into a mixture of 3 eggs, 1 cup cream (or Half & Half), and a pinch of cinnamon and sugar. Place on a hot griddle that has been sprayed with oil. Cook on each side until bread looks somewhat dry. Serve with warm maple syrup.
Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.