Download Maple 16
Download https://geags.com/2xUJ6G
Email catering@mapleblockmeat.com or click below and our Catering Director will be in touch within 24 hours. You may also call (310) 266-3464. Let Maple Block help make your next event a memorable one.
Book Your Event
Maple Block Meat Co. is the perfect backdrop for your event. Our outdoor, heated patio accommodates up to 40 people. Need a larger space? Our parking lot is available for rent and has been transformed to host up to 300 guests. To check the availability of our space, simply give us a call at (310) 266-9905, email catering@mapleblockmeat.com and our Catering Director will be in touch within 24 hours.
While maple syrup can look and taste the same, it can come from forests that are managed in dramatically different ways. Park-like maple monocultures may appeal to our tidy aesthetic and increase sap production over the short-term, but they support relatively low numbers of birds and bird species. In contrast, biologically and structurally diverse sugarbushes offer great places for birds to forage, find cover, and raise their young. They are also likely to have better long-term sap production, fewer forest health problems, and be better able to adapt to the stresses of climate change.
Look for the label. To recognize and support participating maple producers for their good work, look for maple syrup containers with the label indicating the syrup was produced in a Bird-Friendly forest habitat. Maple sugarbushes are inherently good for birds, but forests that are intentionally managed with birds in mind are even better!
"I stopped here on the last day of my trip to pick up some gifts and I'm disappointed I didn't stop in sooner! The staff here was incredibly friendly and they have a large selection of Maple products (maple candy, pancake mix, cotton candy, syrup, etc). They also have a small cafe where they serve a variety of sandwiches. Highly recommend!!"
Using an electric mixer, beat butter and sugar together until light and fluffy. With mixer running, add yolk and slowly drizzle in maple syrup. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.
(I started with conservative circles, moved into ridged circles, then maple leaves and then, after reading a fascinating article about the acorn harvest this year, got forrest-ed away with acorns and oak leaves that a reader sent me a few years ago. Not that you asked any of this.)
I love wintertime for the cookies! As a kid my grandma would always bake a ton of cookies when we came for Christmas, I figured out early on that the baklava was my favorite. The nutmeg and maple in these cookies are sure to set that winter tone!
I am so excited to go home and make these. I love nutmeg but it always ends up being such a background player. I imagine with maple syrup it would be center stage, but in a nice plays-well-with-others kind of way. Would these work as a slice and bake? I am horrible at cookies that have to be rolled out, and I love having logs of frozen cookie dough ready to bake fresh.
I *have* to make this recipe. Last time we were in NH, I bought Grade B maple syrup to make the maple syrup cupcakes from the new Baked book, and we still have a ton of syrup left. BTW, I have spring-loaded Halloween cookie cutters from W-S, and the recipe for sugar cookies on the back of it has become my go-to recipe (after trying MANY different recipes).
I agree about grade B maple syrup being so much better. I buy the big jugs of it at Whole Foods. I feel the same way about dark brown sugar. These cookies sound delicious. But please share your sugar cookie recipe too!
Maple syrup is one of the simple pleasures in life. I made a maple walnut pie for thanksgiving this year and was rendered speechless. I also love my granola recipe specifically for the combo of maple and nutmeg. Heaven. Although maple in France in soooo expensive I should probably just plant my own tree and wait. :)
I made the dough last night and shaped a log with plastic wrap and put it in a paper towel cardboard thingy (had to slice it) which I read helps shape the logs evenly. I baked one of the logs this morning. The cookies were beautifuly even as circles and they taste great. The salt really adds a nice touch. I used grade B maple and I do not find them overly maple at all. Would like them to taste even more like maple. Definitely a keeper recipe, thanks for sharing it! Happy Holidays to you!!
I made tiny maple leaves (the Williams-Sonoma pie crust cutter ones), then I got fed up because the cutter was so small and it was taking forever to roll out all the dough. So I switched over to TIE fighters and Millennium Falcons. :) [these were also from Williams-Sonoma, but were sold in a metal lunch box as sandwich cutters. I saw no reason to use them that way, but thought they would make excellent cookie cutters, which they do!]
I had to wait till today to make these with the kids. And they were fantastic! Love the balance of maple flavor with the salt. A grown up version of boring sugar cookies. No need to decorate or cover with icing they are perfect just the way they are. They will be a keeper in my books and I too would love to try a honey version.
I just made your cookies and they are delicious indeed! I used carob juice extract instead of maple syrup (hard to come by where I live) and it worked just fine. The combination with nutmeg and salt are a real strike of genius. Thank you!
Finally got around to making these. I halved the recipe (except the egg yolk and fresh nutmeg), SO good! Thank you also for the hint on Grade B maple syrup, I will be buying that when we run out of the Grade A that we have, which will be soon with this recipe around! :-)
I just baked these tonight, using Grade A Medium syrup, without the extract, and they are absolutely delicious and still mapley. I wanted to comment because I made them slice-and-bake style and it was quite successful. They were a bit crumbly when I rolled them last night and tended to fall apart as I sliced them today, so I just cut them extra thick and flattened them out a bit with the heel of my hand to make sure they held together. Yum! Thanks for the recipe!
Yum, I like these (thank goodness, because I made a double batch). The maple really comes through. A little on the sweet side for me, but hey, that keeps me from scarfing down too many at once. I just wanted to pipe up and say I would look forward to a sugar cookie recipe next year! As boring as they sound, I really love them (and I love your recipes, so it could only be a good thing!)
Delicious! After reading about the sweetness I cut the sugar back to 3/4 cup and still thought they were quite sweet. Also, I ran out of time and decided to just do them as shortbread cookies so I patted them into a cake pan and baked 17 minutes. Absolutely wonderful. Nice and moist due to all that syrup, and the maple flavor came through just fine with the Grade B. Definitely keeping this recipe at the top of my cookie pile. Thanks a mil!
Just finished baking a batch. Made the dough yesterday and refrigerated it until an hour before I first rolled out the dough tonight. As Deb said, best to keep the bit you are not yet using in the refrigerator until you are ready for it. I used a 2 inch gingerbread man cookie cutter. They are amazing. The maple flavor really comes through nicely. Great recipe.
Just made this today but I have been eyeing this recipe for weeks. I had my sister bring the dark maple syrup from Vermont at Thanksgiving so I could make these cookies for Christmas. I have to admit, I am TERRIBLE with cut outs BUT these worked wonderfully. I only used half the batter (freezing the rest for a week from now) and got about 34 large cookies!
This is perhaps a better (and more concise) article. Strangely, the change was years ago, yet I still see Grade B sometimes. Not sure why that is. But perhaps the grading system in Australia is the grade-A-only version?
-maple-syrup-whats-difference-grade-grade-b
I love these cookies. I found them years ago when I was hosting a cookie-decorating Christmas party and have made them many times since then. It tastes a bit like a shortbread cookie, with added layers of maple and nutmeg.
Just made these. Yummy! I think I added a bit too much nutmeg but I like them spicy. And being from Southern Ontario we are spoiled for choice in maple syrup, I used an extra dark. Mmm. Crunchy, buttery and a little spice special flavour.
No self-respecting person should smother his pancakes in anything but pure maple syrup, cost be damned. Eating Log Cabin or Aunt Jemima\u2019s or Mrs. Butterworth\u2019s should feel like betrayal. But beyond that, on a more basic level, imitation syrup doesn\u2019t measure up. It\u2019s swampy and slow to pour, murky brown and cloying. It tastes bad-for-you. 5376163bf9
smart tailor software free download