The editorial staff is delighted to announce that our local Food Correspondent has signed on for another blog season to remind us in tasty ways that there’s more to maple than drinking it straight up. A hearty welcome back, Maple Trout Lilli!


These are crazy-good served in a green salad w/ dried fruit.  Perfectly glazed, sweetened with maple and finished w/ sea salt.
I’ll admit, balsamic vinegar?  But that one ingredient paired with maple and sea salt is what makes these so tantalizingly delicious and brings the individual ingredients to life, flavoring your taste buds with the first hint of spring.


1/8 Cup Maple Sugar
1 1/2 TBS. Maple Syrup
1 TBS. Olive Oil
1 TBS. Balsamic Vinegar
1 Cup Pecan halves
2-3 tsp. Sea Salt

1.  Grease or line a baking
sheet with parchment paper,
set aside.
2.  Lightly toast pecans for 3-4
minutes in oven, being careful not to burn them.
3.  Meanwhile, in a small saucepan over medium heat, stir
maple sugar, maple syrup, olive oil and balsamic vinegar
together until well combined.
4. When mixture bubbles, take pecans from oven and add to
saucepan, stirring to coat. Cook for 5-7 minutes, stirring
frequently to prevent burning.
5. Pour pecans out onto the prepared sheet and spread out so they
are not touching. Sprinkle with sea salt, to taste. Cool to harden
and toss into your favorite green salad.