Maple syrup warms up a snowy morning

Drizzle chocolate-maple syrup on pancakes.

Winter and maple syrup go hand in hand. When its snowing outside in the morning, it's natural to think about French toast and pancakes on the griddle. Don't hesitate to use pure maple syrup. For another twist, flavor maple syrup with chocolate syrup to serve on pancakes, waffles, or French toast. Combine equal parts of both ingredients.

Winter is also a time when maple syrup events are planned.

The annual National Maple Syrup Festival presented by Burton's Maplewood Farm in Medora, Ind., celebrates the maple-sugaring season and the coming of spring. The festival includes demonstrations, entertainment, food, and maple syrup from every maple-syrup producing state in the country.

Amateur home cooks and bakers nationwide can showcase their best recipes using maple syrup at this year's Sweet Victory Challenge sponsored by King Arthur Flour and the National Maple Syrup Festival. It is open to adults (age 18 and over) and youth (17 and under) with original recipes in one of three categories: Savory (Main Dish), Dessert, and Breakfast. Each recipe must include King Arthur Flour and 100 percent pure maple syrup.

Competition days are March 6 for the youth division and March 13 for the adult division. Local volunteers prepare each dish for final judging. Finalists need not be present to win. First prize in each category in the adult division is $500; in the youth division it's $250.

All mailed and online entries must be received by Feb. 19. Complete rules and an online entry form are available at sweet victorychallenge.com.

Charyl LeDuc-Noller of Toledo is among 10 winners nationally of the Dei Fratelli "Ripened Recipe Contest." Entrants were asked to send in their favorite recipes using Dei Fratelli products and as a grand prize winner, Mrs. Noller will enjoy free products from the company for a year.

Her recipe is Pork, Kraut and Tomatoes, which used four of the Dei Fratelli products. "I like tomatoes, I like cabbage," Mrs. Noller said about the stewed tomatoes, diced tomatoes, zesty tomato soup, and sauerkraut that she used in the recipe. "I eat tomatoes a couple times a week."

The slow-cooker recipe tastes tangy with the sauerkraut and tomatoes, she said. The pork roast can be sliced or pulled apart.

2 to 3 pound boneless pork loin roast

1 10.75-ounce can DeiFratelli Zesty Tomato Soup

1 14.5-ounce can Dei Fratelli Petite Diced Tomatoes

1 28-ounce can Dei Fratelli Stewed Tomatoes

1 14.5-ounce can Silver Fleece Sauerkraut

1 large stalk celery, chopped

2 large carrots, sliced

3 cloves garlic, chopped

1 small onion, chopped

1/3 cup water

1 teaspoon salt

2 teaspoons sugar

1 teaspoon pepper

Pinch of rosemary, chopped

Parsley for garnish, chopped, optional

Rinse and drain kraut and then slightly squeeze kraut with hands to remove excess water. Using a 4 quart-or- larger slow cooker, combine all ingredients except pork and parsley into the pot. Mix well. Then submerge pork roast into pot making sure it is covered well. Cook on high 4 to 5 hours or until meat can be pulled apart with fork. Slice meat and spoon mixture over, garnishing with parsley.

Serve with mashed potatoes and dark bread.

Yield: 8 to 10 servings

Source: Dei Fratelli and Charyl LeDuc-Noller

The Toledo Chapter of the Weston A. Price Foundation will have a Healthy Living series of classes beginning tomorrow at Grace Lutheran Church, 4441 Monroe St.

The classes, which run from 6 to 8 p.m., will be taught by Kris Johnson, a retired dietitian, and Lisa Bowe, a health counselor. Among the topics are: Tomorrow, Kitchen Transition - Let's do a Pantry Makeover; Feb. 15, Eating for Vibrant Health - Achieving a Healthy Weight. Classes will also be held March 15, April 19, and May 17.

For details, visit www.

WAPFToledo.org. Donations are welcome. There is no fee for the class. Register by calling 419-836-7637.

After the sumptuous holiday season, Manhattan's has opted to have their next wine dinner with a "wine dinner-lite" theme at 6 p.m. Wednesday. "It will be light wines that are value priced - easy on the waist line and the wallet," said Marty Lahey, owner of the downtown restaurant at 1516 Adams St.

The heart of the meal is a trio of gourmet-style pizzas. Pacific Rim Riesling will be paired with antipasti, followed by salad with heart of romaine lettuce garnished with fun Italian toppings and a savory caesar dressing. Solaris Cabernet Sauvignon from California will be served with Pasta Bolognes, capellini in a hearty four-meat sauce.

Chateau Greaysac Medoc 2005 (Bordeaux) will be served with the Gourmet Pizza Trio. Then Italian-roast coffee will be paired with a warm cookie served fresh from the oven a la mode.

The price is light - $45 which includes tax and gratuity. For reservations, call 419-243-6675.

Kathie Smith is The Blade's food editor.

Contact her at:

food@theblade.com

or 419-724-6155.