On Sun, 12 Oct 2003 06:01:29 GMT, alzelt
> wrote:

>
>
>Harry Demidavicius wrote:
>> On Sun, 12 Oct 2003 02:50:32 GMT, alzelt
>> > wrote:
>>
>>
>>>
>>>Harry Demidavicius wrote:
>>>
>>>
>>>>On Fri, 10 Oct 2003 02:21:56 GMT, alzelt
> wrote:
>>>>
>>>>
>>>>
>>>>>Harry Demidavicius wrote:
>>>>>
>>>>>
>>>>>
>>>>>>On Wed, 08 Oct 2003 14:55:41 GMT, "Dimitri" >
>>>>>>wrote:
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>>"tintalle" > wrote in message
.. .
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>>>Hi guys,
>>>>>>>>Looking for suggestions for an interesting dessert for my families
>>>>>>>>Thanksgiving dinner. Something for 8 or so people. I might even make
>>>>>>>>two different yummy dishes, just so everyone has a choice. I'm thinking
>>>>>>>>maybe a cheesecake.... and what? I'd love to hear your favorites
>>>>>>>>Thanks,
>>>>>>>>tint
>>>>>>>
>>>>>>>How about modifying a flan recipe by using caramelizing maple syrup for the
>>>>>>>coating inside the baking dish.
>>>>>>>
>>>>>>>Dimitri
>>>>>>>
>>>>>>
>>>>>>Hhmm. I wonder if that might work well in a Tatin.
>>>>>>
>>>>>>Harry
>>>>>
>>>>>No reason you couldn't substitute maple syrup for brown sugar.
>>>>
>>>>
>>>>Thanks Dimitri & Alan.
>>>>
>>>>We do have a couple of excellent Tatins that have served us well.
>>>>it's the "maple" part that intrigued me. Samantha advises that
>>>>thickening up the #1 grade syrup is a cast iron bitch of a job.
>>>>Coincidentally i just scored a source for reasonably priced maple
>>>>sugar here in town. Must try it now.
>>>>
>>>>Harry
>>>
>>>Harry, I suggest you ditch the #1 in favor of #2, which is much better
>>>for baking.
>>
>>
>> Genuine Eastern Township[ers], one of whom I'm married to, don't do
>> that 2nd grade stuff, Alan.
>>
>> Harry
>Best you do your own research Harry. It is really best for baking. I am
>not talking about putting it on pancakes. It has a much deeper flavor,
>which is the key point in baking. Just because it says #1 does not mean
>it is best for ALL applications.
>
>Just by chance I happened to be making dinner tonight that contained
>said #2 syrup. It was a chicken dish. Thinly slice an onion and mix
>together with some kosher salt. This enables the onion to sweat. After
>15 minutes, add two tbsp of chinese red chile sauce with garlic and 1/2
>cup of #2 maple syrup. Mix it up and put in chicken breasts. Completely
>cover the chicken and marinate for one hour. Then grill the chicken.
>
>I can tell you that there is a more pronounced maple flavor with the #2
>than the #1.

I repeat, Alan:

Genuine Eastern Township[ers], one of whom I'm married to, don't do
that 2nd grade stuff, Alan.

Harry