^TM

Maple Creations from the Balsams

Edited by Jennifer L. Price

Rustic maple-syrup based meals from sugar houses are popular in New England, Québec, and extreme eastern Ontario in the early spring.  In a similar, albeit far more luxurious tradition, each spring guests of the BALSAMS Grand Resort Hotel in Dixville Notch, NH enjoy Executive Chef Larry Johnson’s delicious maple creations.

Nestled in the Great North Woods high in New Hampshire’s White Mountains, The BALSAMS Grand Resort Hotel is grand in every sense of the word.  It offers luxurious accommodations, exquisite choices for dining, and several options for recreation.  Serving guests since 1866, The BALSAMS is included in the National Register of Historic Places.

Recently voted #1 for food in the United States by the readers of Condé Nast Traveler, The BALSAMS is releasing two of its classic maple recipes just in time for spring.

Maple Vinaigrette

Delicious on salads containing nuts and dried fruits, or as a marinade for chicken and fish, The BALSAMS’ Maple Vinaigrette uses maple syrup from deep in New Hampshire’s North woods to create this sweet and tangy vinaigrette.  Any rich Grade AA Maple Syrup will do.

• 1 Cup Vegetable oil

• ½ Cup Maple syrup

• ½ Cup Apple cider vinegar

• 1 Tablespoon Finely minced shallot

• Pinch Nutmeg

• Pinch Cinnamon

• Salt and freshly ground black pepper

To make the dressing, whisk the syrup into the oil a little at a time, and then add the vinegar and the shallots.  Season to taste and chill. Makes 2 Cups.

Maple Chipotle Barbecue Sauce

Smoky and sweet, this classic barbeque sauce makes the ultimate barbeque ribs.  This sauce is also great on shredded chicken and pork.

• 4 Tablespoons Vegetable Oil

• 2 Onions, minced

• 8 Garlic cloves, minced

• 8 Canned chipotle peppers, packed in adobo, seeded and minced

• 1 Cup Ketchup

• 1 Cup Maple syrup

• 4 Cups Chicken broth

• ½ Teaspoon Ground allspice

• 4 Tablespoons Fresh lemon juice

• Salt and freshly ground black pepper

Heat the oil in a large sauce pan over medium heat until shimmering.  Add the onion and sauté until golden brown.  Add the garlic and cook just until fragrant.  Stir in peppers, ketchup, maple syrup, chicken broth and allspice and bring to a simmer.  Season to taste with salt and pepper and continue to simmer until thick and shiny.  Stir in lemon juice and remove from heat.  This sauce will keep for up to one month if tightly covered and refrigerated.

For reservations and information about The BALSAMS visit www.TheBalsams.com

Back to TravelLady Magazine