Combine all ingredients and bring to simmer for 1 minute. Cover and allow to steep 30 minutes. Maintain at 155 degrees F.
For the pork chop:
1 12-ounce center cut pork loin chop
3/4 cup salt
3/4 cup sugar
1 gallon of water
Combine water, salt and sugar. Once salt and sugar are dissolved, place pork chop in brine for 1 hour. Remove chop from brine and pat dry with paper towel. Place pork into maple poaching liquid for approximately 15 minutes or until an instant read probe thermometer reads 130 degrees F.
Remove from maple poaching, season with kosher salt and place on grill for approximately 1 minute each side, depending how hot the grill is.
Note: Be careful as the pork will char quickly due the sugar from poaching liquid.
Recipe courtesy of chef Clayton Miller of Wit and Wisdom
The Cable Knit
Rye's Doug Atwell creates his own hot toddy using maple syrup.
1 ounce Pig's Nose scotch
1 ounce Edinburgh gin
1 ounce apple cider-maple reduction (see below)
4 ounces hot water
Dash peach bitters
Twist of orange rind
To make apple cider-maple reduction, reduce 3 liters of apple cider to 1 liter, then add 8 ounces maple syrup.
To make drink, mix the ingredients and serve.
If you go
Maple Magic is at noon and 2 p.m. on Feb. 16 and Feb. 17 at Ladew Topiary Gardens, Jarrettsville Pike, Monkton. Admission is $10 adults; $8 seniors; $8 students; $5 children ages 4-12. All ages welcome. Registration is recommended. Call 410-557-9570 or email email@example.com