"Virginia Tadrzynski" > wrote in message
...
>
> Is it just a local phenomena that syrup gets poured on everything?
Yes. It's just in your little corner of the state... (I grew up in a
different part of PA and didn't encounter that sort of nonsense. My brother,
who lives in Bethlehem, loves it on scrapple <shudder>. Y'all are weird.
I do love real maple syrup on pancakes, waffles, etc. We'd pay a premium to
get the real thing when we lived in Houston (as I'd guess anyone who lives
in the U.S. southwest probably does). When I was a kid in PA, there were
buckets hanging under taps in maple trees all over our neighborhood, and
we'd sneak tastes on our way to and from school. Mmmmmm...sap...
Below is a recipe for Maple Salmon Pepper Bites, posted in 2002, by Chris
Neidecker (all notes below are from her).
Mary
MAPLE PEPPER SALMON BITES
This is a very quick recipe to make; just remember to start marinating the
salmon the day ahead. You can easily half or double the amounts.
If you can, prep them at home and pop them into the oven at the party so
they're still warm. They only cook for 5 minutes (recipe says 3-4, but 5
works best for me)...they're fine at room temp, but better warm. Do let
them marinate for 24 hours. Also, instead of using all black pepper, I use
black pepper on half the pieces (not too much! dip one side lightly!) and
sesame seeds on the remaining pieces. If you have one of those square
platters, that makes a very nice presentation, with all the peppered pieces
on one side and all the sesame seed pieces on the other side. Toothpicks
optional.
1 cup maple syrup
1/3 cup soy sauce
24 ounces skinned salmon fillet
1/4 cup freshly ground black pepper (you don't need that much, especially if
you use sesame seeds for half, but *do* grind it yourself!)
vegetable or canola oil (or just some Pam)
Cut salmon into bite-size cubes. Combine maple syrup and soy sauce in a
medium-size bowl and add salmon, making sure the fish is fully immersed in
the marinade (or just shake it up now and then). Cover and refrigerate for
24 hours.
Grease a sheet of aluminum foil with the oil (vegetable oil sprays work
well). Preheat oven to 500°F. Put pepper in small bowl or plate and dip top
of salmon pieces into pepper. Place each peppered piece on foil, then cook
in oven for 3 to 4 minutes. Serve immediately.
Serves 6 as an hors d'oeuvre.
Epicurious
January 1999
Nancy Hawley
"Super Bowl Family Affairs"