Last March, I was happy to let my readers at This Mama Cooks! On a Diet know that Log Cabin® replaced High Fructose Corn Syrup (HFCS) with natural sugar in their pancake syrups. My mom friends as well as fellow health and diet bloggers are concerned about HFCS and are avoiding products that use it.
Yes, I know foodies will say, “Use real maple syrup.” I do, but it’s expensive and pancake syrup is a great alternative, especially Log Cabin’s lite and sugar free varieties for those counting calories or sugar intake.
My BlogHer09 sponsor – Log Cabin
It’s wonderful to see that companies like Log Cabin are paying attention to what consumers want and paving the way to make their products healthier. So I’m thrilled to have them sponsor me at the BlogHer09 Conference.
In the next few weeks before the conference on July 24, I’ll be posting recipes (like the one below). I’ll also be hosting a giveaway of THREE big boxes of “breakfast goodies” including all the Log Cabin syrups along with pancake/waffle mix, cooking supplies, cookbook, and some Log Cabin branded items – details to follow soon.
If you’re going to BlogHer09, I’ll be passing out free sample coupons to attendees, so come up and introduce yourself and don’t be shy to ask for one.
Log Cabin Syrup is for dinner, too!
We all love the flavor of maple syrup, so imagine that taste on steaks – mmmmmm. But pancake syrup? Well, did you know that Log Cabin now makes Log Cabin Pure Maple Syrup from Grade A, Dark Amber maple syrup. It has no additives or preservatives and is sold at selected Sam’s Clubs. (Click here to find out if Log Cabin Pure Maple Syrup is sold at your local club.)
Here’s a recipe using Log Cabin Pure Maple Syrup that’s perfect for summer grilling.
Ale & Sweet Marinated Grilled Flank Steak with Maple Herb Butter
Serves 6-8
Meat and marinade ingredients:
3 bottles Bass Ale or similar style amber beer
- 1 ¼ cup Log Cabin Maple Syrup
- ¾ cup Balsamic vinegar
- 1 tablespoon ground coriander
- 1 teaspoon ground curry
- 1 ½ teaspoon ground ginger
- 4 lbs flank steak, fat removed
- Salt and pepper as needed
Maple Herb Butter Ingredients:
- 2 sticks unsalted butter, softened and cut into cubes
- 1 tablespoon finely chopped shallots
- 1 teaspoon finely chopped garlic
- ½ teaspoon Dijon mustard
- 2 tablespoon chopped fresh cilantro
- ¼ teaspoon ground paprika
- 1 teaspoon Log Cabin Maple Syrup
- Salt and pepper
Directions:
- In a small sauce pan, mix the beer, maple syrup, vinegar, coriander, curry and ginger.
- Warm (do not boil) mixture to develop flavor.
- Quickly cool marinade by placing in your refrigerator or place sauce pan in a bowl of ice.
- Place meat in a plastic container and pour cooled marinade over.
- To accelerate marinating process, prick holes in meat with a fork.
- Marinade meat for 4 hours in refrigerator, while turning the meat over every 30 minutes.
- While marinating meat, prepare herb butter by mixing all ingredients in a mixing bowl. Keep at room temperature.
- When ready to grill, pre-heat outdoor grill or oven broiler to high temperature. Remove meat from marinade and sprinkle with salt and pepper.
- Grill /broil both sides of steaks until desired doneness.
- Remove steaks from heat. Place on a platter and let rest for 5 minutes to let juices settle.
- Slice meat against the grain on a slanted angle. Spoon soft herb butter over warm meat. Serve immediately.
Tips:
- If you’re watching your fat intake, skip the Maple Herb Butter on the steak. If that makes you sad, use it sparingly (just for taste!) on steamed vegetables like carrots, green beans, Brussels sprouts, asparagus, etc.
- Try cutting the fat by using half the butter and/or substituting some heart healthy olive oil. It’ll be more of a sauce than a butter, but it should taste great!
