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Maple Syrup Recipes
A few recipes from Appalachian Maple Recipes & Stories from the Mountains, available for purchase here.
The Moonstruck'd Muffin
The creator of this muffin named it for Moonstruck Maple,
a syrup producer in Brooks, WV.
Muffin
½ cup sugar
½ cup Appalachian maple syrup
½ cup butter, room temp
2 eggs
2 cups bread flour
1 tsp salt
½ cup buttermilk
2 tsp baking powder
2 cups blueberries
1 Tbs lemon zest
Before preparing ingredients, preheat oven to 375˚. While oven is preheating, combine butter, sugar, and maple syrup. Add eggs one at a time until combined. Add salt, baking powder, bread flour, and lemon zest. Slowly pour in buttermilk. Softly mix in blueberries
and place the batter in greased or lined muffin tins. Place in the oven for 30-35 minutes, turning the muffins halfway through. While baking, make streusel in a separate and significantly smaller bowl.
Maple Streusel Topping for Muffins
1 cup butter, cold & grated
½ cup oats
1⁄4 cup Appalachian maple syrup
½ cup flour (add more flour to achieve crumblier streusel)
Grate cold butter into bowl and add oats, maple syrup, and flour. Use your hands to crumble the mixture. When the muffins have about 10 minutes left to cook, top them with streusel mixture and allow to cook for the remaining time. Once the muffins are done, take out of oven and allow to cool for 10-15 minutes.
Chestnut Revival
Hinton, WV
Sweet Potato Salad
Tina Barton of Croagh Patrick made this for a picnic, where most of it got eaten—she took that as a good sign. From Barton: “My husband liked it and said I should make it for us again! Praise indeed! He NEVER wants me to make potato salad unless it is for an event! He doesn’t like it with too much mustard, and really doesn’t like vinegar. He said the mustard was diluted enough and he didn’t complain about the onion.”
12-15 baby white potatoes
1 large sweet potato
1 small yellow onion
2 eggs
2 celery stalks
12 baby carrots
¾ cup mayonnaise
1 Tbs yellow mustard
1 Tbs Appalachian maple syrup
¼ cup milk
Salt and pepper to taste
Peel and cube sweet potato. Cube baby potatoes with skin on. Boil (in salted water) both kinds of potatoes until poke-able with fork. Drain and let cool. Meanwhile, boil eggs about 12 minutes. Let cool. Chop celery, carrots, and onions. (From Barton: I chopped the onions
fairly small. I was worried my husband wouldn’t like the raw onion, but decided he often doesn’t like potato salad, so he would not be the judge, so I added them.) Peel and chop eggs once they are cool. Whisk mayo, mustard, milk, maple syrup, salt, and pepper until
smooth. Do a taste test and adjust proportions as desired. When the potatoes are cool enough, gently combine the potatoes, egg, mayo mixture, and raw veggies.
Croagh Patrick Maple Works & Agroforestry
Glenville, WV
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