The maple connoisseur in my family is my husband. It is with great pride that he was able to wean me off of imitation maple syrup and onto the real stuff. Now I’m a convert and the worst kind of zealot. I can’t image not using the real stuff for my pancakes, over ice cream or in recipes.
Other maple products have thus far eluded me even though there are many to choose from in Maine. There was even a limited edition craft beer release of Maple Sunday from Lone Pine Brewing that was released this year on Maine Maple Sunday. I blogged about Maine Maple Sunday during last year’s challenge with my post #atozchallenge | C is for Coopers Maple Products and Maine Maple Sunday.
Last month, with St. Patrick’s Day on the horizon, I decided to try out Highland Foods Maple PepperTM and cook the Guinness Beef Stew recipe listed on their blog. Highland Foods has been making maple pepper for thirty years and they sell three types: garlic, original and habanero. I used the original maple pepper for my beef stew. The original flavor is made with 100% pure maple sugar, sea salt and black pepper along with a few other ingredients.
I’ve made crock pot beef stew for years, but was getting a little tired of the recipe I was using and my last few attempts had left the meat a little dry so I was ready to change it up. I was following along with the recipe using my phone screen which was hard to read, so I confused the order of things a bit, but that’s the beauty of cooking with a crock pot: there’s flexibility.
A couple of quick notes on my cooking sessions –
- I wasn’t sure how much Maple Pepper to add to the recipe. I liberally spiced the meat both before, during and after browning. I included it in the gravy as outlined in the recipe. I also added some to the overall dish once everything was combined in the crock pot. Basically, I used a lot of Maple Pepper.
- I opted to brown my onions before adding to the crock pot even though the recipe didn’t call for it. I think it makes them a bit more flavorful.
- I had to brown the meat in three shifts and not in one session as it wouldn’t all fit in the pan. It also threw off the order of some of the other steps for me.
- I did burn the garlic even though the recipe specifically tells you not to. This was not intentional, just poor planning. Fortunately, the garlic was salvageable and went into the recipe anyway. It tasted fine.
- This recipe took about twice as long as my previous crock pot beef stew to prep. There were a few more steps, and some simmering time during the gravy preparation which I think added greatly to the end result but just be ready for it to take a little longer.
The end result was delicious! The meat stayed much moister than my other recipe which I think was a combination of stirring everything up a bit during the cooking time, and the richer more extensive gravy prep. The meat was melt off the fork tender. My husband made an Irish Soda Bread to go with it which was perfect for catching every last drop of the gravy.
As for the Highland Maple Pepper, I could definitely taste the pepper in the final stew and the maple added a subtle sweetness which I thought was perfect. It was not a distraction, but complemented the mix of flavors. I think the maple pepper was a good spice for this dish but I’m looking forward to trying the Highland Foods Maple Pepper on something else where I’ll get even more of the flavor. The corn on the cob option sounds especially intriguing. With summer cookout season rapidly approaching, I’m sure I’ll get a chance.
Do you think you would like maple pepper? Do you have a favorite, unique seasoning that you use?
things to know | |
---|---|
Name | Highland Foods | Maple Pepper |
Location | 508 Sheepscot Road Newcastle, Maine 04553 |
Phone | (207) 586-5399 |
Website | Highland Foods, LLC. |
Favorite ♥ | 100% Pure Maple Sugar |
Wow! I never thought that maple and pepper would go together, but that recipe sounds delicious. And it would give me a chance to use the crock pot, which has been sitting there forever… 😀
The Multicolored Diary: WTF – Weird Things in Folktales
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The beef stew came out really moist in the crock pot. It’s definitely worth a try and the maple pepper was a great seasoning for it.
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Mmm…maple. I love the real thing, but I do enjoy the fake stuff on my pancakes. So many years of eating it with them and too many good memories to give it up entirely!
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Isn’t it funny how certain foods have strong memories attached? I feel the same way about some foods.
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It is amazing. It’s like smells, which whisk me away to past times and far away places at least once a day.
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Smells are the strongest I think. When I was in high school I visited my grandparents in Florida and I used tangerine shampoo which reinforced the Florida theme in my mind. To this day, that smell reminds me of that trip and always makes me smile.
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I’ve never heard of Maple Pepper – interesting!
H: Hawaii & Honduras
DB McNicol, author & traveler
Theme: Oh, the places we will go!
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Even though it’s been around in Maine for awhile, I was not familiar with it either. I’m glad I found it when researching my posts for this challenge.
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There is no substitute for real maple syrup. Fake is not even close and shouldn’t have the word “maple” anywhere near it! I’m going to have to try some of the Maple Pepper. The recipe sounds like a winner.
Donna Smith
Mainely Write
HEYYOO
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My husband would agree with you 100%. He loves the real stuff!
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I love maple syrup. Did you see the episode on Elementary where the former drug dealers were now shipping maple syrup? I never realized that if properly stored it never goes bad .
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Yes, I did! I love Elementary.
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I never knew that you could get other maple products so found this really interesting. I love real maple syrup – on waffles, on pancakes, ice cream, basically anything. Loved your post.
Pamela @ Highlands Days of Fun
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Thank you for visiting. Yes, I’m discovering some new products myself that incorporate real maple syrup. Maple syrup on ice cream is especially tasty.
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This sounds delicious. I’ve rarely met anything maple I didn’t like – except for a maple-apple-blueberry wine we tried one time in southern Vermont!
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Oh, sounds like an interesting wine experience. You’ll have to check back when I get to my “Y” post for the a to z challenge. We taste tested three blueberry wines.
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sounds soooo yummy – Im hungry now. Hope you are enjoying the A to Z challenge.
A Piece of Uganda
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I enjoy the a to z challenge. It’s a great opportunity to connect with other bloggers. I also always learn so many great things.
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I hope to visit Maine once I’m retired soon, will be on the lookout for a bottle of maple pepper.
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I hope you are able to get to Maine. It’s a fun place to visit (and live).
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We’re coming into Winter down here in Australia and that stew looked very appealing – can’t wait til it’s time to start doing that sort of cooking again. I’ve never heard of maple pepper though – only the syrup!
Leanne | cresting the hill
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Winter is a perfect time for comfort food. We’re heading into barbeque season here. I can probably find something for the grill that I can test out the Maple Pepper on too.
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I’m one of those bad Canadians who doesn’t really like maple syrup (I don’t dislike it – but kind of think it’s like lobster – okay, but I’ll spend my “mark up” price on stuff I’m more excited about food-wise) – but my husband loves it so we always have it stocked in our home.
So, yes – I’m familiar with and own – and have cooked with – maple pepper. I admit I stared at your photo and tried to figure out if I might own the one you feature because my folks time-share surf through New England states and collect maple and bacon themed “stuff” for my husband so we have a hodgepodge of maple themed cooking gifts from them from your area. It looks rather familiar.
In any event – I do like what it adds to meals. Maple syrup mixed with mustards and other rubs works nicely too…
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My husband is the big fan in our house too. Sounds like you have even more experience than I do with Maple Pepper. I did like the combination even better than I thought I would. It works well together. I’ll have to try maple syrup mixed with mustard or rubs. That sounds good too.
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We mix it in for glazes and such – it’s nice. And not too sweet 🙂 My husband puts it in his coffee which is just a few steps beyond what I consider as maple normal 😉
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I love the idea of mixing it into glazes. I’m not sure about the coffee though 🙂
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Re: coffee – Me neither. But I’ve drunk it blank since 17 so I can’t really comment on how it might figure taste-wise as a sugar substitute.
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Maple Pepper? I’ve never had it before but it sounds like a great addition to my pantry. Actually, there are some foodies in my life for whom Maple Pepper would make a good gift.
Happy A to Z! 🙂
Tui
My A to Z posts are here: TuiSnider.com
Also, A to Z posts from the #StoryDam Writing Community are here: StoryDam.com
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I love spices and am always on the look out for fun new ones to try. This one was tasty and definitely worth adding to your pantry.
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That maple pepper sounds amazing! I’ll have to look out for it!
With Love,
Mandy
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It was good. A nice combination of subtle sweetness with a kick of pepper.
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