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SAVOR THE SEASON: Try these recipes for springtime favorites — maple syrup and eggs

Mom’s Deviled Eggs (News photo — Carol Swirsky)

The days are getting longer and the clock has sprung forward. Tendrils of grass peak though the still snow-covered landscape. The ingredients for many springtime recipes haven’t quite arrived locally: peas, rhubarb, early lettuces, ramps, scapes, fiddlehead ferns.

What is readily available? Eggs and maple syrup of course! And it so happens I have two family recipes that are perfect for these springtime favorites.

Kathy’s Baked Beans

My mom’s baked beans are absolutely legendary. They’re a perennial favorite at summer barbecues and picnics, but they’re also a welcome addition to a spring supper, brunch or luncheon too. The recipe is low and slow, and chilly spring days still welcome the extra bit of warmth that a low temp oven brings to the home. The addition of pure maple syrup adds a seasonal flare, subtle sweetness, and depth of flavor to this family classic.

Ingredients

33 oz. Campbell’s Original Baked Beans (3, 11 oz. cans) Loyalists say no substitute will do.

3/4 cup dark brown sugar

1/2 cup ketchup

1 tsp dry mustard

2 Tbsp minced onion

1/2 cup ketchup

2 Tbsp maple syrup (the original recipe calls for 1 Tbsp of molasses)

2 slices of bacon, cut in half

Stir to thoroughly combine all ingredients, except bacon, in a 1.5 quart casserole. Wipe the rim of the casserole clean if needed. Arrange the bacon strips evenly across the casserole. Bake 2.5 hours at 325 degrees (uncovered). Check after about 2 hours. Beans are done when they’re done so to speak. It’s a consistency thing that you sort of have to play with and is up to personal preference. The beans and bacon should be done after two hours but you can’t really go wrong letting them cook a little longer. Allow beans to cool 10-15 minutes before serving.

Mom’s Deviled Eggs

This year Easter falls on Sunday, April 12. Snow on the lawn or not, the Easter bunny will come and the Egg Hunt will proceed! After the hunt, jelly beans, chocolates and treats, what to do with all those hard boiled eggs? Egg salad, spinach or chef salad topped with hard boiled egg?

Or, then again, you can always make my mom’s Deviled Eggs. You can add a touch of spring to these by garnishing with chives, which are one of the earliest herbs to pop their heads.

Ingredients

6 hard boiled eggs

1/4 cup mayonnaise

1 tsp cider vinegar

1 tsp prepared mustard

1/2 tsp salt

Dash pepper

Chopped chives, parsley, paprika, tarragon

If you’re using your Easter Eggs, simply return your eggs to the refrigerator after the big hunt. Chill them before you prepare the recipe. You can double or triple this recipe very easily to suit your needs.

Peel and halve eggs. Carefully remove yolks into a small bowl. Break up yolks slightly with a fork and add: mayonnaise, vinegar, mustard, salt and pepper. Stir well to combine. Pipe into whites or use two spoons to fill. Garnish with chopped chives, fresh parsley, tarragon or paprika. Chill 15 minutes or until needed.