THE VILLAGE VOICE

For the history of Michigan Maple Syrup "old as the land itself" browse ... THE MICHIGAN MAPLE SYRUP SCRAPBOOK CEDAR PLANKED SALMON WITH MAPLE GLAZE ~ Native Americans pioneered the art of roasting on wood planks. The wonderful aroma of red cedar adds a sweet, spicy, roasted flavor. This wonderful recipe ( a 'perfect' marriage of maple syrup & cedar) came with the plank. * 1 cup pure maple syrup 2 Tbsp. finely grated peeled fresh ginger root 4 Tbsp. fresh lemon juice 3 Tbsp. soy sauce 1 1/2 tsp. minced garlic 2 1/2 lbs. center-cut salmon fillet with skin Greens from 1 bunch scallions In a small heavy saucepan simmer maple syrup, ginger root, 3 Tbsp. lemon juice, soy sauce, garlic, and salt & pepper to taste until reduced to about 1 cup, about 30 minutes. Let cool. Maple glaze may be make 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding. Preheat oven to 350-degrees. Season surface of plank lightly with cooking oil....

~ Virgin snow (Hubbard Lake) __________________ " Have you eaten a pomegranate? The fruit features in Greek mythology in the story of Persephone, daughter of the harvest goddess Demeter. Hades, the lord of the underworld, kidnapped the beautiful maiden. Because she ate a few pomegranate seeds before being rescued, she had to spend several months every year in the underworld with him. According to the myth, that?s when the earth was forced to endure winter ." DUCK BREAST FAISINJAN ~ Rich in antioxidants, pomegranates make this favorite classic Persian recipe from The Creative Cook well worth the effort. * 4 pomegranates juice of 1 large lemon 1 Tbsp. light brown sugar or honey coarse salt & freshly ground back pepper 4 boned duck breast halves 1 Tbsp. extra-virgin olive oil 1 minced onion 1/4 cup chopped walnuts Have the pomegranates and scoop the seeds into a food processor, reserving 2-3 Tbsp. Blend briefly and then press through a strainer. Put juice into a pan and ad...

Folklore from Virgina Seafood ( http://www.virginiaseafood.org/ ) "The soft-shell season is traditionally marked with the first full moon in May.At that time, the blue crab begins its molting season to accommodate its summer growth.The actual shedding of the shell can take anywhere from one to three hours, after which it must be removed or the hardening process will continue, reducing the quality of the soft-shell crab." For more info on soft shell crab season visit: http://www.virginiaseafood.org/consumers/factsheets/softshellscrab.htm ~ Dahlia ( American Dahlia Society) http://www.dahlia.org/ _________________________ CRISPY SOFT-SHELL CRABS with BUTTER NOISETTE and AGED BALSAMIC VINEGAR ~ For those who wait patiently each year craving soft-shell crabs, a treasured recipe from "Crave See Touch Smell Hear Taste" by Ludo Lefebyre . * 6 Tbsp. clarified butter*, divided (* Slowly melt 1 stick unsalted butter over low heat. Skim off and discard milk solids that rise to...