So, this past fall I had some friends over for dinner. My friends loved what I made so much that I wrote up a blog post with the recipes. I submitted one of those recipes for inclusion in the Institute for Integrative Nutrition’s 101 Healthy Holiday Recipes (I’m number 43!)
By the magic of the internet, that recipe and my full blog post was discovered by Country Comfort cookbooks author Mary Elizabeth Roarke who was writing a new cookbook and looking for recipes with a regional connection. As I thrive in the great state of Vermont and frequently use 100% pure Vermont maple syrup as my sweetener of choice, some of my recipes popped out as just what she was looking for.
A few months later, my recipe for Maple Glazed Pears is featured in Cooking Across America. My inspiration for this recipe was a combination of my tastebuds, some pears a friend had brought by recently, and a deep connection of pears and maple syrup through my grandparents. Every spring my grandfather with the help of various family members would collect maple sap and boil it into enough maple syrup for our family and friends for the next year. A few months later, the pear tree behind their house would bear fruit, and my grandmother would bake it into a variety of treats, many featuring maple syrup.
If I could, I would have included this photo of the pear tree on their farm:
Today I’m feeling a little bit famous. 🙂