Wednesday, March 14, 2007


Try these traditional recipes with maple syrup
Karen Miltner Staff writer, Rochester Globe & Democrat (March 13, 2007)

What to do with maple syrup besides pour it over pancakes? We're sticking with tradition and running two old-time favorites, courtesy of Ken Haedrich's Maple Syrup Cookbook (Storey Books, $10.95).

Sugar on Snow

For seasonal authenticity, sugar on snow can’t be beat for the post-harvest party, and should be served with plain doughnuts and sour pickles. When the hot syrup is poured onto cold snow, it cools quickly into a chewy, taffy-like candy, which you then pick up and eat. You will need a candy thermometer for this recipe.

1 cup pure maple syrup
1/4 cup (1/2 stick) butter
About 1 quart packed, clean snow or well-crushed ice

Heat syrup and butter in small saucepan over medium heat, watching carefully; turn heat down if mixture looks like it will boil over. When the candy thermometer reaches 234 degrees, cool slightly and test by spooning a tablespoon of mixture over the snow. If the syrup sits on top of the snow and clings to a fork like taffy, it’s ready. Portion snow or ice in 4 to 6 serving bowls. Pour remaining syrup mixture in ribbons over snow or ice and serve. Makes 4 to 6 servings.

French Canadian Maple Sugar Pie
This Quebecois treat is similar to its Southern cousin, the pecan pie, with a slightly tart twist. The author suggests serving it with vanilla ice cream.

One 9-inch unbaked pie shell
3 eggs
¾ cup plus 2 tablespoons firmly packed brown sugar
¾ cup pure maple syrup
6 tablespoons butter, melted
¼ cup brewed tea
2 tablespoons plus ½ teaspoon apple cider vinegar
Pinch of salt
¾ cup coarsely chopped walnuts

Preheat oven to 450 degrees.Whisk together eggs and sugar in a large bowl. Add maple syrup, butter, tea, vinegar and salt, whisking until smooth. Stir in the walnuts. Place the pie shell on a heavy baking sheet and pour in the filling. Bake on the center rack of the oven for 10 minutes. Then reduce heat to 350 degrees and continue baking until the center is set, about 25 minutes. Cool on a wire rack. Serve warm or at room temperature. Pie is good cold, too. Makes 8 to 10 servings.

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