A blizzard calls for maple snow and all things maple, including a maple log fire.
My first taste of maple snow was when I was 6 years old. I was at the home of my Canadian grandparents, who made it when pepere said the snow was what he called maple snow.
On those specials days, I'd run up the hill to their cottage and we'd fill a giant tub with fresh, light snow while memere was heating up the thick Canadian maple syrup.
I'd run inside with the large pail of clean, fluffy snow and she'd immediately pour the boiling syrup on the snow and it would hiss and crackle and become a sticky, gummy irresistible candy treat that had to be eaten fast and right out of the pan. Sometimes we would stand on the porch in the cold wind looking at the wintry hillside and devour the treat while the three of us marveled at the beauty. If desired, one stick of unsalted melted butter can be mixed in with each of cup of hot syrup used.
Maple pie is soul satisfying.
The best on the planet is made in Quebec City, where I once traveled for a New Year's holiday just so I could drive home with two beauties sitting on my back seat.
Here, from Quebec restaurant Aux Anciens Canadiens, is a recipe for maple syrup pie.
Filling: whisk until smooth, 1 2/3 cups light brown sugar, 2 large eggs at room temperature, 1/2 cup heavy cream, 1/3 cup maple syrup (preferably dark amber), 2 tablespoons melted unsalted butter.
Fill 8-inch glass pie plate with pie dough, trimming the excess and decoratively crimping the edges.
Fill with the maple mixture, bake at 350 in the lower third of the oven for 50 minutes or until pastry is golden and filling is set but trembles. Cool to room temperature and filling will set. Top with real whipped cream.
Maple-Walnut Oatmeal Cookies
3/4 cups unsalted butter at room temperature
1/4 cup + 3 tablespoons of dark maple syrup
1/2 cup sugar
1 large egg
1 tsp. Vanilla
3 cups uncooked quick oats
1 cup flour
1/2 tsp. salt
1 tsp. baking soda
3/4 cups finely chopped walnuts (or real chocolate chunks in small pieces)
Preheat oven to 350. Mix all dries, beat everything else separately, and mix all together well. Drop by rounded teaspoons on greased cookie sheet. Bake 10 to 14 minutes. Do not over bake.
1 1/2 pounds of peeled and sliced organic carrots
(the sweetest are from the Natural Market in Groton)
Steam (but first sprinkle finely chopped parsley and sprinkling of sea salt on top). When tender remove from heat and toss them with a half cup maple syrup and 1 tablespoon butter and a hefty drizzle of olive oil. Cover and let sit, tossing often. Serve hot.