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Maple By Any Other Name?

Maple Sugaring season is fast approaching. On this first episode of the VPR Café, Ric talks with Candace Page about what the new international maple grading system means for producers and consumers. She also bringsus into Ginger Isham's kitchen in Williston where maple is king.

By the way, Vermont Maple Sugar Makers Open House Weekend is coming up March 23rd and 24th.

The VPR Cafe is produced in collaboration with The Burlington Free Press. Candace Page has spent more than 30 years at the Free Press covering all angles of Vermont politics, government, and lifestyle.

Learn more about The VPR Café in our blog.

Ginger Isham's Maple Barbecue Baked Beans

5 cans beans, drained, a combination of kidney, pinto, great Northern and lima beans (I use shell beans for one of these sometimes, Isham says).
frac12; cup chopped onion
frac14; cup Worcestershire sauce
frac14; cup regular mustard
1 tablespoon chili powder
frac12; teaspoon of ginger, or more, to taste
frac34; cup dark maple syrup (Grade B or C)
8 ounces bottled spicy barbecue sauce
Mix all together and cook in oven for one hour at 350 degrees, or in a crockpot on low for three to four hours.
Adapted from a recipe given to Ginger Isham by a friend, Jeanne Johnson.

Ginger Isham's Maple Syrup Pudding

Mix together:
1 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 c. dark brown sugar
1/2 c. milk
1 tsp. vanilla
1/4 c. melted butter

Place batter in 1-quart casserole. Sprinkle with raisins or chopped nuts. In a saucepan, bring 3/4 c. maple syrup (dark amber or Grade B) and 1/3 c. water to a boil. Pour this over the batter and bake in 350 degree oven for 35-40 minutes. Serve warm with light cream.

Special Vermont Maple Barbecue Marinade
Recipe from Lee Light, Hollister Hill Farm, Marshfield, Vermont.

2 lbs. spareribs or chicken
1/2 c. Vermont maple syrup (the darker, the better)
1/2 c. cider vinegar
1/3 c. soy sauce (I like Tamari soy sauce)
2 tsp. of cinnamon
2-3 cloves of finely chopped garlic

For ribs, par-boil for 30-45 minutes or until fork tender. Chicken does not need to be precooked. Mix remaining ingredients together for marinade. Marinate the meat for at least 2-3 hours, turning frequently. Grill until well browned on all sides. Enjoy!

Franny was VPR's Director of Programming & Production.
Ric was a producer for Vermont Edition and host of the VPR Cafe.
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