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Facts: - There are 200+ species of maple trees. The rock maple and sugar maple produce the best sap to make syrup and other maple products. - Maple syrup should be stored in a cool, dry place before opening and refrigerated after opening. (We like it best warmed slightly before using - only warm amount to be used, not the entire jug). - A gallon of syrup weighs about 11 pounds. - It takes 30-50 gallons of sap to produce 1 gallon of maple syrup. - Trees are not harmed by the tapping process because tapping only harvests about 10% of all the sap a tree produces. - As the tree increases in diameter, more taps can be added - up to a maximum of three taps. - Maple trees should be at least 30+ years old before being tapped. A 40 year old sugar maple tree will produce about ten gallons of sap per season (about enough to make one quart of syrup). - Maple season (sugar season) generally lasts about 4-6 weeks. March is the prime month for production. - If your syrup molds on the surface (after being stored for some time) - no problem! Skim mold from the surface, heat to the boiling point, skim surface again. Rinse the container well with HOT water and refill with HOT syrup. - Day temperatures need to be in the 40’s (if the temperature is too warm during the day or night sap won’t run). - Night temperatures need to drop below freezing (mid 20’s is ideal so it doesn’t take too long for the sap to warm up the next day). - The weather is the most important factor in the final maple syrup product - The sugar content of sap averages 2.5 percent; sugar content of maple syrup is at least 66 percent or more. - Maple syrup is boiled even further to produce maple cream, maple sugar, and maple candy. - It takes one gallon of maple syrup to produce eight pounds of maple candy or sugar. Recipes: Blueberry Maple Breakfast Bake Prep time: 15 minutes Cook time: 1 hour 1 loaf of white bread, crusts removed, bread cut into 1-inch pieces 4 oz cream cheese, cut into small cubes (about 1 cup) 2 cups fresh or frozen blueberries, divided 8 eggs, beaten 1 1/2 cups milk 1/4 cup melted butter 1/4 cup maple syrup more for serving Directions: Preheat oven to 350 degrees. Grease an 8 or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries. Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture. Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if you notice the edges browning too much during baking. Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Can be prepared the night before and baked before serving. Nutmeg-Maple Cream Pie 3/4 cup maple syrup 2 1/4 cups heavy cream 4 egg yolks 1 whole egg 1/4 teaspoon salt 1 teaspoon salt 1 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 1 9-inch pie crust or tart shell Directions: Par-bake pie crust. Preheat oven to 350 degrees. Line pie with refrigerated pie shell, then foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees. Prepare filling. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving. Maple Apple Crisp 5 apples - peeled, cored, and sliced 3/4 cup maple syrup 1/2 cup all-purpose flour 1/2 cup rolled oats 1/2 cup brown sugar 1 pinch salt 1/2 cup butter, softened Directions: Preheat oven to 375 degrees F (190 degrees C). Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature. Baked French Toast 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Maple syrup Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Directions: Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F. In a small saucepan, combine cinnamon, nutmeg, butter, brown sugar, pecans and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes. Roast Pork with Maple and Mustard Glaze 2 1/2 pounds boneless pork loin roast 1 cup real maple syrup 4 tablespoons prepared Dijon-style mustard 2 1/2 tablespoons cider vinegar 2 1/2 tablespoons soy sauce salt to taste ground black pepper to taste Directions: Preheat the oven to 350 degrees F (175 degrees C). Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve. Maple Snickerdoodles 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 cup margarine, softened 1 cup white sugar 3 tablespoons real maple syrup 1 egg 1/2 cup white sugar 1/4 cup maple sugar Directions: Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks. Maple Cookies 1 cup packed brown sugar 1 cup butter (softened) 1 egg 1 cup real maple syrup 1 teaspoon vanilla extract 2 teaspoons baking soda 1/2 teaspoon salt 4 cups all-purpose flour 1/3 cup granulated sugar for decoration Directions: Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly. Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack. Maple Nut Cake 1 cup butter, softened 1/2 cup butter, softened 1 cup white sugar 2 eggs 1 teaspoon maple flavored extract 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/2 cup chopped walnuts Directions: Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch square pan. Cream the butter or margarine add the sugar and continue creaming until light and fluffy. Beat in the eggs one at a time. Stir in the maple flavoring. Combine the flour, baking powder, and salt. Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour. Stir in the walnuts and pour in the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until an toothpick inserted in the center comes out clean. Let cake cool then frost with Maple Butter Icing. Maple Butter Icing 4 cups (16 ounces) confectioners' sugar sifted 6 tablespoons butter 3-4 tablespoons half and half 1 1/2 teaspoons maple flavoring In a medium bowl, combine all icing ingredients. Beat until smooth. Maple Pear Yogurt Parfaits Greek vanilla yogurt Shredded pear (with peel) Old fashioned oats (toasted) Maple syrup Layer ingredients. Repeat. Enjoy! New England Maple Syrup Bread using a Bread Machine 3/4 C Water (3 c) 1 1/2 T Oil 1/4 C Maple Syrup Lowfat Plain Yogurt 1 Egg 1 1/2 tsp Salt 1 1/2 T Splenda Brown Sugar 1 1/2 C Whole Wheat Flour 1 1/2 C White Flour 1 tsp Ground Cinnamon 1/2 tsp Ground Cloves 2 tsp Yeast Directions: Place all ingredients in bread machine and set to desired crust. Maple Popcorn 6 quarts of popped popcorn 2 cups brown sugar 1/2 cup real maple syrup 1 cup butter 1/8 teaspoon cream of tarter 1/2 teaspoon baking soda Place popped popcorn into one very large bowl or pan or 2 medium to large bowls. In a pan bring the brown sugar, maple syrup, butter, and cream of tarter to a boil. Boil for 5 minutes. Stir in the baking soda quickly and remove from heat, this will bubble and foam up some after you put in the baking soda. Pour over corn and stir well. The maple sauce should coat the popcorn. Spread onto 2 foil lined baking sheets or use silpat mats. Bake at 200 degrees for 1 hour. I rotate the sheets around and stir the caramel corn after 30 minutes and then bake 3o minutes more. 1 hour total should be enough. This is not crisp when you first take it out. It will harden up some as it cools on the sheets. Break up place in bowl and serve.
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Vrijeme pripreme: 15 minuta Ukupno vrijeme: 1 sat i 15 minuta (plus nekoliko sati ili preko noći kada se namače) Sastojci 8 cijelih jaja ½ šalice šećera 2 žlice čistog ekstrakta vanilije 1 žličica cimeta ¼ žličice naribanog muškatnog oraščića ¼ žličice soli 1 ½ šalice punomasnog mlijeka 1 šalica slatkog vrhnja 1 kruh Preljev 1 šalica sjeckanog oraha ¼ žličice naribanog muškatnog oraščića 1 žličica cimeta prstohvat soli ¼ šalice smeđeg šećera ¼ šalice maslaca, izrezati na komade Priprema Namažite maslacem dno tepsije. U srednje veliku zdjelu, zajedno umutite jaja, šećer, vanilin, cimet, muškatni oraščić, sol, mlijeko i slatko vrhnje. Umočite svaku krišku kruha u smjesu od jaja i stavite ga u pripremljenu posudu za pečenje. Ulijte preostalu smjesu jaja po vrhovima kruha. Pokrijte posudu s plastičnom folijom i stavite u hladnjak na nekoliko sati ili preko noći. U maloj zdjeli pomiješajte sve sastojke za preljev, osim maslaca. Nakon što su izmiješani, stavite maslac u orah smjesu-preljev. Pokrijte i sačuvajte preljev koji se dodaje neposredno prije nego li je pohani kruh pečen. Zagrijte pećnicu na 175 ° C. Nakon što je francuski tost dovoljno namočen, izvadite posudu iz hladnjaka i prelijte orah smjesu-preljev ravnomjerno preko vrhova kruha. Za teksture koje su mekane, pecite 45 minuta. Za čvršće teksture koja je više nalik pečenom francuskom tostu, pecite 1 sat. Poslužite preliveno javorovim sirupom i sa svježim voćem. I uživajteee !