Ingredient Tip - Maple Syrup

Smooth, satisfying maple syrup perks up more than just pancakes. In the chilly days ahead, use these VT-approved picks to sweeten everything from oatmeal to roasted veggies to holiday treats.

     

AndersonÕs Grade B Maple Syrup
The darkest of the bunch, this Wisconsin made favorite tastes toasted and robust, perfect for spooning into coff ee. Plus, the old-timey jug makes it a cute hostess gift. $17.25/32 oz.;

Highland Sugarworks Grade B Cooking Maple
The intense, maple-y flavor of this extrathick syrup lends itself to baked goodies such as granola and pie, but we couldn’t stop drizzling over waffl es. $17.95/16 oz.;

Coombs Family Farms Grade B Organic Maple Syrup
Got a kid at the table? This lighter-tasting syrup, sourced from small organic farms, adds plenty of bright (but not overwhelming) sweetness. $12.99/12 oz.;

GRADE SCHOOL
Maple syrups get assigned different grades depending on their color. Grade A, tapped earliest in the season, is palest in color, with a mild taste. Late-season grade B, which we recommend, tends to be darker and richer. It’s often called cooking maple, but you can pour it on anything.

 

Ingredient Tip - Chestnuts

A chestnut may require a little effort to shell, but this seasonal favorite is definitely a nut worth cracking. Prized for its delicate sweetness, the chestnut boasts twice the starch of a potato, making it perfect for puréeing. When roasted, it’s also great for snacking.

     

HOW TO SELECT AND STORE 
Choose fi rm chestnuts, avoiding those that yield when you squeeze them; pliable chestnuts are starting to dry out. Chestnuts just off the tree are best left on a countertop for a few days to convert some of their starches to sugar. Otherwise, refrigerate chestnuts in loosely closed plastic bags with a damp paper towel inside to preserve moisture, advises Ray Young of the Chestnut Growers of America. Chestnuts are over 50 percent water, Young says, so they’ll dehydrate if kept at room temperature. PREP TIPS Using a paring knife, score the chestnut shell’s circumference, or mark its fl at side with an X; this is essential to prevent the chestnut from exploding during roasting or boiling. Roast chestnuts for 15 to 20 minutes at 400°F, or boil them for 2 to 3 minutes to loosen and crack their shells for easier removal. Peel the thin, bitter skin underlying the shell while the nut is still warm.

TRY THIS
Simmer roasted chestnuts in your oatmeal or cream of wheat with maple syrup and a splash of vanilla; top with chopped toasted walnuts. Purée sautéed apples, leeks, garlic, and roasted chestnuts for a velvety-smooth soup; garnish with crème fraîche. Purée a few chestnuts with the chilled cream from the top of a can of coconut milk, and sweeten with honey or agave; pipe the cream into pitted dates for hors d’oeuvre.

 

KOREAN SEASONING PASTES

Don’t get confused the next time you see these color-coded tubs at the supermarket! These seasoning pastes have distinct fl avor profiles and uses.
 

     

In the red tub is the popular gochujang, a hot pepper paste used to add heat to sauces, marinades, and dishes like bibimbap. The light brown tub contains doenjang, a thick, fermented soybean paste. Similar to Japanese miso, this earthy paste is best used to add flavor to soups and stews. The green tub combines gochujang and doenjang with other flavorings like sesame oil, garlic, and onion. The result is a sweet, peppery, slightly spicy ssamjang, which is perfect as a dipping sauce for lettuce wraps and samgyeopsal.