Maple Syrup
Please stop buying fake syrup. PLEASE.
As a person who frequently visited Vermont, also having lived there for a year, seeing the miles and miles of sap lines up and down the roads was so magical. When I visited Spring Brook Farm, in Reading, VT, they had lines crossing overhead, on the roads. It is so special for the weirdos like myself who care about that type of thing.
Making maple syrup has been a practice that goes back over 1,000 years. There are stories of Native Americans collecting sap into containers and dropping in hot stones to evaporate the water. The process is primarily done in the springtime when temperatures vary from frozen to thawed. This helps release the maximum amount of sap. The sap is then boiled down to produce maple syrup. About 40 gallons of sap are required to make just one gallon of syrup.
Maple Syrup is the customary topping for pancakes and waffles, but it is so much more than that too. It is a natural sweetener that comes prebuilt with an amazing flavor. It can be light and sweet, or rich and robust. When it comes to cooking, I refrain from using sugar as much as possible. Everything we eat is packed with nutrients and natural sugars, I much prefer to allow those flavors to come through rather than to give them a shot of sweetness steroids. When it comes to baking, sometimes it is impossible to sub out a spoonful of sugar… But for sauces? for Marinades? Use maple syrup in your coffee, in a cocktail, a salad dressing. It is expensive but it is so valuable. More so than the worth it has been prescribed by us. My own freaking grandmother takes the maple-flavored high fructose corn syrup over fresh maple and it pains me to my core.
CHEFS, THE TREES ARE GIVING US SUGAR AND THEY WORKED SO HARD TO DO IT TOO.
Obviously, there’s more to it. And yes, syrup is high in sugars too. The difference is that it came from a farm, it was made with love, AND it is flavored. Think about how a single farm can produce a product that can only be produced there. The trees interact with the soil in THAT spot. The way that the sun shines, and how the wind blows. The details may be minute to your palette, but there is something so special about the uniqueness and the quirks of something like syrup. If Canada is willing to put a maple leaf on their national flag, then I think using maple-flavored corn syrup is considered an act of war.
#IStandWithCanada
Sweeten cornbread batter.
Mix into cottage cheese with fruits.
Swirl into cheesecake before baking.
Brush over fruit tarts.
Drizzle over roasted Brussels sprouts.
Use in homemade pecan pie.
Sweeten sauces.
Add to your homemade salsa.
Glaze chicken wings.
Drizzle over avocado toast.
Create maple mustard for sandwiches.
Swirl into brownie mix before baking.
Mix into hot cocoa for extra flavor.
Drizzle on top of crepes.
Use as a sweetener in homemade bread.
Mix with lemon juice for a refreshing lemonade.
Swirl into ricotta or mascarpone for a dessert spread.
Sweeten a chai latte.
Use for tofu or tempeh.
Drizzle over caprese salad for a twist.
Mix into a mojito for a unique cocktail.
Drizzle over roasted pumpkin or squash.
Sweeten your mulled wine during the holidays.
Use as a finishing touch on charcuterie boards.
Enhance your coffee by swapping sugar for maple syrup.
Drizzle over Greek yogurt.
Add to homemade barbecue sauce.
Sweeten homemade almond or oat milk.
Glaze for roasted carrots or parsnips.
Mix into whipped cream for topping desserts.
Swirl into oatmeal.
Create a maple-balsamic vinaigrette for salads.
Use as a natural sweetener in smoothies.
Brush on bacon before baking for a candied effect.
Stir into hot tea as a soothing sweetener.
Enhance homemade granola.
Sweeten homemade applesauce.
Glaze for grilled or roasted salmon.
Drizzle over popcorn.
Mix into peanut butter.
Combine with soy sauce.
Use as a glaze on ham.
Drizzle on ice cream.
Sweeten homemade salad dressings or marinades.
Add to mashed sweet potatoes.
Stir into chili.
Enhance the flavor of homemade baked beans.
Glaze for pork chops or tenderloin.
