Maple syrup is so good, it’s arduous to imagine it comes out of a tree. Or perhaps it’s simple to imagine. Bushes additionally give us peaches, olives, and lemons, three issues that markedly enhance mundane life with their mere existence. I really feel like maple syrup is aware of how good it’s, not less than based mostly on its price ticket; and it’s the worth that makes me hesitant to toss even a mostly-empty bottle.
That is a part of Consuming Trash With Claire, a Lifehacker sequence the place Claire Decrease convinces you to remodel your kitchen scraps into one thing edible and scrumptious.
A principally empty bottle was what I discovered myself with after making maple-poached eggs, which can be considered one of my high three eggs. I purchased a brand new bottle of syrup in order that I may eat extra maple eggs, however I couldn’t deliver myself to toss the outdated crusty, sticky bottle—not whereas I may nonetheless see a couple of milliliters of syrup pooling on the backside. It wasn’t sufficient syrup for even a single pancake, however it was sufficient to sweeten a glass of iced espresso (or a few different issues).
Rinse your maple syrup bottle with chilly brew
Maple syrup features identical to any syrup in a beverage, and dissolves into resolution with out a lot effort in your half, even in chilly drinks. Simply funnel a couple of ounces of chilly brew, common drip espresso, or espresso into the bottle, shake shake shake, then pour it right into a glass stuffed with ice (or mug in case you’re utilizing sizzling espresso), and revel in. If espresso isn’t your caffeinated beverage of alternative, you should use this little maneuver with any beverage, together with tea and lemonade.
Make a maple French dressing
If I may supply the salad eaters of the world one piece of recommendation, it will be, “Use extra acid in your vinaigrettes.” If I may supply them two items of recommendation, the second can be, “Add a bit sugar.”
Sugar makes issues style higher, however it additionally balances out bitter flavors from the acid in your dressing, rounding it out to create a French dressing that’s punchy, however not unpleasantly bitter. To make a maple French dressing proper within the bottle, add 2 tablespoons of oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, and a pinch of salt on to the maple syrup bottle. Shake it up and provides it a style; if it’s too candy, add a bit extra oil and vinegar. Shake and style once more, and pour it on a pile of uncooked leaves or roasted greens. It’s notably good on roasted carrots.
Combine up a maple quaint
The quaint are a calmly sweetened cocktail, and I wish to sweeten mine with maple. Because you solely want a teaspoon of syrup, you most likely have greater than sufficient lingering within the bottle. Funnel 2 ounces of bourbon into the maple bottle, together with a couple of dashes of bitters. Swish it round till the syrup dissolves, then pour it right into a lowball over ice. Garnish with a cherry or orange slice.
