Forget the groundhog. The sure sign of spring is when the sap from maple trees starts running and the maple sugaring season gets underway. After returning from a wonderful weekend in Burlington, Vermont - The Farmhouse Tap and Grill, Mirabelles, and Dobra Tea,
I'm in the mood to cook with my all time favorite ingredient....
Vermont Pure Maple Syrup - Grade B.
Normally I reach for my favorite source of Vermont recipes, Cooking with Shelburne Farms, for things like Maple and Black Pepper Chicken, Maple Gingersnaps or Maple-Glazed Ribs (only served when the vegetarian daughter isn't home...due to the meat, of course, but also the use of Vermont's Long Trail amber ale).
This time I start the season with Maple-Glazed Sausages and Cabbage as found in the Sunday Boston Globe, Cooking section, March 6, 2011.
For dessert, try the Simple Maple Cream Cake topped with maple whipped cream.