It’s Maple Syrup Time
Spring is slowly creeping into view here in Northern Michigan. Walking down our country road last week, I noticed numerous trees with the telltale signs of maple syrup in the making. The maple trees lining our road were “tapped” allowing the sap to flow into large buckets placed at the base of the tree. When enough sap is captured, the process of boiling it down to syrup will begin. It takes approximately 10 gallons of sap to produce 1 quart of maple syrup. A long process, but nothing beats the taste of pure maple syrup on pancakes, waffles and French toast.
There are other ways to utilize maple syrup. The syrup can be baked in candies, cookies and desserts. Check out these other uses for maple syrup previously posted in my recipe blog: Carrots with Character and Cherry Almond Oatmeal. Here are three more recipes that incorporate your fresh, homemade maple syrup.
Hot Cherry Drink
This fun beverage adapted from a recipe found in the Winter 2009 edition of “edible Grand Traverse” magazine combines the best of Northern Michigan— maple syrup and cherries.
Ingredients:
2 cups boiling water
4 tsp FruitFast Montmorency Cherry Juice Concentrate, or
4 tsp FruitFast CherryFlex Liquid Fruit Supplement
2 tsp pure maple syrup (or to taste)
6 drops almond extract (add last as extract evaporates quickly)
2 oz cherry brandy or other brandy (optional)
Directions:
Pour the boiling water into two mugs. Add cherry concentrate or CherryFlex Liquid, and remaining ingredients. Serve and enjoy!
Yield: 2 servings
Cherry Maple Syrup Recipe
For a super tasty breakfast syrup (over pancakes, waffles, or French toast) try this chunky treat adapted from a recipe found on homecooking.about.com.
Ingredients:
2 oranges
2 lemons
1-1/2 cups pure maple syrup
1 cup packed brown sugar
1/2 cup honey
1 cup Brownwood Acres Montmorency Dried Tart Cherries, chopped
2 Tbsp butter
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Directions:
Zest 1 tsp from one of the oranges and 1 tsp from one of the lemons and set aside. Juice both the oranges and lemons and set aside. In a medium saucepan, combine the juices, zest, maple syrup, brown sugar and honey. Over medium-high heat, bring mixture to a boil stirring often. Reduce heat and simmer for approximately 10 minutes. Stir in the dried cherries, butter, cinnamon, and nutmeg and simmer an additional 2 minutes. Optional: Strain mixture for a smoother, less chunky syrup.
Serve over the following pancake recipe.
Yield: 2 cups
Whole Wheat Buttermilk Pancakes
Ingredients:
3/4 cups bread flour
3/4 cups whole-wheat flour
3 Tbsp sugar
1/4 Tbsp salt
2-1/2 tsp baking powder
1 tsp baking soda
1 Tbsp pure maple syrup
1 large egg
1 cup buttermilk
3/4 cup low-fat milk
2-1/2 Tbsp canola oil
Directions:
In a large bowl, combine flours, sugar, salt, baking powder and baking soda; set aside. In a medium bowl, combine maple syrup, egg, buttermilk and milk; mix well. Pour the wet ingredients into the dry ingredients, mix until smooth.
Coat a griddle or large sauté pan, lightly, with oil and heat over medium heat. Ladle batter on griddle or in the sauté pan and cook until bubbles form. Flip the pancakes and cook until golden brown.
Yield: 6 servings
