Maple Cornbread

Golden Cornbread1 Cup Flour (4 1/4 oz)
1 Cup yellow cornmeal (4 3/4 oz)
1 Tbs baking powder (or 1 1/2 tsp cream of tartar and 3/4 tsp baking soda)
1/2 tsp salt
1 cup milk
1/4 cup maple syrup
6 Tbs butter, melted
3 large eggs, beaten

Preheat the oven to 425 degrees.  Combine the flour, cornmeal, baking powder and salt.  In a separate bowl, combine the milk, maple syrup, butter and eggs.  Add the liquid to the dry ingredients and stir, just to combine.  Place in a greased 9 inch round baking pan.  Bake for 20-25 minutes until a cake tester comes out clean.

Recipe notes:Do not over stir!!!!  Even if the batter looks lumpy, this is ok.  I use "grade C" maple syrup.  It's hard to find, but has a very distinct maple flavor.  Even with the maple syrup, this cornbread is not very sweet.  I also always weigh the flour and cornmeal instead of using measuring cups--it allows for more accurate measurements!

Pasta with Lemon, Maple, and Rum

Pasta with Lemon, Maple, and Rum1/2 lb pasta
3 Tbs butter
2 shallots, finely diced
Zest and juice from 1 lemon
1/3 cup rum
1/4 cup Maple Syrup
salt and pepper to taste 

Cook pasta in plenty of water, drain, and reserve.

In a large skillet over medium heat, melt the butter.  Add the shallots and sautte for about 5 minutes, until they are translucent.  Add the lemon zest, and cook for about 30 seconds.  Add the rum (be careful that you add the rum AWAY from the flame) and stir to remove the brown bits from the bottom of the pan.  Add the maple syrup and reduce for about 10 minutes.  Season with salt and pepper to taste.  Turn off heat and toss in pasta.  Serve and enjoy!