the latest food52.com challenge-use maple syrup in a recipe. easy enough, right? but the thing is, too many recipes with maple syrup also use maple flavor and that is something that i do not care for. maple syrup is a subtle flavor that when concentrated, it can be cloying to the palette. that is probably why i hate pancake syrup and if i am going to eat waffles or french toast, the syrup will be a pure maple or it will be skipped. so with my distaste for cheap syrup in mind, i let my mind wander and ponder what i could bake with the bottle of grade b maple syrup sitting on my pantry shelf. wait, grade "b"? yes, grade b. why "b" and not "a"? flavor, plain and simple. grade b has a stronger flavor that grade a, it is also a little darker but in my book, it is perfect to bake with and no maple-like extracts are required. to find grade b, look in the syrup section of some supermarkets-possibly publix, or head out to whole foods or trader joe's since both carry a selection of grade b maple syrups.
the plan is to make a pecan pie in a tart pan but with some liberties to the standard recipe. for a perfect pecan pie-and trust me, i make hundreds of them, one must mix the filling ingredients in the proper order or the butter will separate from the filling and spill out of the pan during the baking and leave you with a puddle in the oven and a pie that almost looks deep fried.
egg #2 whisked in
for the complete recipe, see my entry on food52.coms best maple recipe contest by clicking here. and as always, bake one and send me a photo, i will post it here! bake on friends, bake on