{"id":44075,"date":"2017-07-04T10:19:44","date_gmt":"2017-07-04T14:19:44","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44075"},"modified":"2017-07-04T10:19:44","modified_gmt":"2017-07-04T14:19:44","slug":"maple-bread-sticks%e3%83%a1%e3%83%bc%e3%83%97%e3%83%ab%e6%8f%9a%e3%81%92%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44075&lang=en","title":{"rendered":"Maple Bread Sticks<br>\u30e1\u30fc\u30d7\u30eb\u63da\u3052\u30d1\u30f3"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44076 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/56.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Who likes a snack that is quickly made and delicious!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44077 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/49.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/49.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/49-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>I had some crust from making the sandwich from my previous post, and that got me thinking &#8220;hmmm, what can I do with these?&#8221;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44078 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44079 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/44.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/44.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/44-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Then I thought of these.<\/p>\n<p>Maple sugar and bourbon maple syrup made by Terry&#8217;s cousin, Brandon.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44080 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/52.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/52.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/52-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44081 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/54.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/54.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/54-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Fried bread sticks were coated with maple sugar.<\/p>\n<p>They were SO GOOD!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44082 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/48.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/48.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/48-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>But they were even better when dipped in the bourbon maple syrup.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44083 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/60.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/60.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/60-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><strong>Maple Fried Bread Sticks<\/strong><\/p>\n<p>12 bread crust sticks<br \/>\ncanola oil, for frying<br \/>\n1\/2 cup maple sugar<br \/>\na pinch of salt<br \/>\n1\/3 cup bourbon maple syrup<\/p>\n<p>1. Deep fry bread sticks for a few minutes until browned.<br \/>\n2. Coat the sticks with maple sugar. Sprinkle salt.<br \/>\n3. Serve with bourbon maple syrup.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44084 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/55.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/55.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/55-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Happy and safe Fourth of July everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Who likes a snack that is quickly made and delicious! I had some crust from making the sandwich from my previous post, and that got me thinking &#8220;hmmm, what can I do with these?&#8221; Then I thought of these. Maple sugar and bourbon maple syrup made by Terry&#8217;s cousin, Brandon. Fried bread sticks were coated [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,10],"tags":[],"class_list":["post-44075","post","type-post","status-publish","format-standard","hentry","category-bread","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44075"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44075\/revisions"}],"predecessor-version":[{"id":44095,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44075\/revisions\/44095"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}