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.