![]() ![]() When we received a tin of this incredible syrup as a generous gift, I was inspired to cook with it in new ways. I have, in turn, used that on roasted vegetables for delicious twist. One the first salad dressings I created is Maple Dijon Vinaigrette, in which these ingredients are simply yet perfectly balanced. A natural sweetener, it pairs well with savory dishes and provides a sweet counter-balance to tangy ingredients like Dijon mustard and apple cider vinegar. I have long cooked and baked with maple syrup for its robust sweetness. Depending entirely on the weather, the season can start in February and last until April. The sugaring season occurs in the spring, when temperatures dip below freezing at night, and are above freezing during the day. Amazingly, it takes about 45 gallons of sap to yield one gallon of syrup. The sap is boiled in an “evaporator” which has a huge fire burning underneath and must be tended constantly. In the book, they were boiling down hundreds of gallons of sap, just as my friends were doing the same in Landers. A simple spice rub and easy glaze meet protein- and omega 3-rich salmon in this effortless entree that’s worthy of the regular dinner rotation!Įarly every spring, on a family farm in Lander, Pennsylvania, friends of ours engage in the annual tradition of “sugaring.” The labor of love requires hand-drilling their Maple trees, removing hundreds of gallons of sap, boiling it down, to be rewarded with a sweet, sticky condiment that goes far beyond pancakes.Īs they were engaged in this process, I was coincidently reading a book called “ The Dirty Life”, a true story in which a woman leaves her chic New York City life as a travel writer to work on a farm and start a year-round farm share with a man she ultimately married. ![]()
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