Wednesday, October 31, 2007

Wisconsin Maple Meatballs

1 lb. hamburger
3/4 c. oatmeal
1 egg
1/4 c. maple syrup

Combine in large bowl and then make meatballs. Brown and then place in crockpot with 1 pt. Maple BBQ sauce and heat.

recipe courtesy of:
Glenna Farms
1333 120th St. Amery WI 54001
PHONE: 715.268.4702
FAX: 651.714.4103
TOLL-FREE: 800.310.5050

Wisconsin Maple Syrup Producers Association Website

Since the founding, the WMSPA has represented many commercial and hobbyist sugar making in Wisconsin. While we do not conduct actual inspections, we expect our members to conform to all State and Federal standards regarding the production and sale of maple products. We disseminate information to our members which helps them maintain strong quality control and we stand ready to assist them if problems arise. We also act as your representative to both State and Federal Government on specific legislative issues that affect the maple industry.

A great website!

Sunday, October 28, 2007

Maple Chicken

1 2-1/2 - 3 lb. chicken
1/2 tsp. salt
1/4 cup melted butter
Dash of pepper
1/4 cup chopped almonds
1/2 cup maple syrup (optional)
1/2 tsp. grated lemon rind 2 tsp.
lemon juice
Place chicken pieces in shallow baking pan. Mix remaining ingredients and pour evenly over chicken. Bake covered about 1 hour at 325 degrees, basting occasionally.

recipe courtesy Cornell Maple Extension

Saturday, October 27, 2007

Maple Baked Beans

Maple Baked Beans
1 quart Parboiled beans
1/8 teaspoon pepper (red kidney, etc.)
1/4 tsp. dry mustard
1 cup maple syrup
1/4 lb. salt pork
1/4 cup chili sauce (opt.)
1 small onion, diced
1 tsp. salt1 tsp. ginger (opt.)

Place 1/2 of the beans in a bean pot. Score salt pork and place on beans. Add remaining beans. Mix 1/2 cup maple syrup and the other ingredients together and pour over the beans. Fill the pot with boiling water. Cover and bake in slow oven (300ยบ) for four hours. Remove cover, add remaining syrup and bake for 1/2 to 1 hour. It may be necessary to add water during baking.

Serves 6 to 8

recipe courtesy of

p.s. Bobby Flay also features a Maple Baked Beans recipe that is much more involved, and very tasty...can be found in his book Food Nation and the recipe can be found at url:

Maple Apple Pie

Maple Apple Pie
5 cups sliced apples
½ cup sugar
2 tbsp. flour
½ tsp. cinnamon
dash of salt and nutmeg
¼ cup maple syrup
½ cup sour cream

pastry for double crust 9" pie

Combine dry ingredients and sprinkle 2 tbsp. of it over bottom of piecrust. Add the rest to apples, along with maple and sour cream and stir. Turn into pie and cover with lattice top. Bake at 425°F for 15 minutes, then bake at 325°F for 45 minutes longer or until nicely browned.

Remove from oven and cool.

Recipe courtesy of Massachusetts Maple Producers Association.

Sunday, October 21, 2007

Sweet and Savory Tasting Event November 10, 2007

Hudson-Chatham Winery will host a

Sweet and Savory Tasting Event

Saturday, November 10, 2007,

from 11 a.m. to 5 p.m.

The event features sweet and savory foods made with maple syrups. Wine and cheese tastings also included. Food and wine pairings will be discussed. Great ideas for recipes for the holidays. Meats, side dishes, and desserts!

Hudson-Chatham Winery
1900 Route 66
Ghent, NY 12075
(518) 392-WINE

Maple Teriyaki Salmon

Maple Teriyaki Salmon Recipe from Catherine Stevens, Jericho, Vt
1/3 c. apple juice
1/3 c. pure Vermont maple syrup
3 tbsp. soy sauce
2 tbsp. finely chopped onion
1-2 minced garlic cloves
4 salmon fillets
In a bowl, combine the first five ingredients; remove 1/2 c. for basting (cover and refrigerate). Pour remaining marinade into a large resealable plastic bag. Add salmon, seal bag and turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4" from heat for 5 minutes. Baste with reserved marinade and broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.

recipe ©2007 Vermont Maple Sugar Makers' Association & Vermont Maple Foundation

Maple Pumpkin Bread

- 1 1/2 cups Grade B Maple Syrup- 1 1/2 cups sugar- 4 eggs- 3/4 tsp. salt- 3/4 tsp. baking powder- 1 1/2 tsp. cinnamon
- 3 cups mashed pumpkin (I often use squash)- 1 cup oil- 4 1/2 cups flour- 1 1/2 tsp. baking soda- 1 1/2 tsp. cloves- 1 1/2 tsp. nutmeg
Directions:Beat syrup, sugar, eggs and oil together; add pumpkin. Add dry ingredients. Bake at 300 degrees for 1 hour and 20 minutes. Test with cake tester. Makes 3 standard loaves or 5-6 small loaves. This bread freezes excellently.

recipe courtesy of Carman Brook Maple & Dairy Farm · 1275 Fortin Road · Swanton, Vermont 05488 · (802)868-2347

Friday, October 5, 2007

American Maple Museum In Croghan, New York

Informative and fun! A great day for a couple or for the whole family.

The American Maple Museum was founded in 1977 to preserve the history and evolution of the North American maple syrup industry.

The former Leo Memorial School was acquired in 1980 through a generous gift from Robert and Florence Lamb. The Lambs have also contributed much of their personal collection of antique syrup making equipment, logging tools and antiques to the museum. Other artifacts have been gathered from maple syrup regions across the U.S. and Canada.

Those who founded this institution set out to collect the tools and equipment used to make maple sugar and syrup, from the earliest times to the present. The core groups were, and still are, from Lewis County but several others from across the maple region also joined in creating this repository of artifacts and written documents.

Exhibits depict the history of maple syrup and sugar making techniques ranging from those used by the Native Americans to plastic tubing and stainless steel evaporators in use today. Audio tapes explain many of the exhibits.

There are 3 floors of displays in the museum. On the first floor (Room #2, Room #3, Room #4, Room #5,) visitors will find a replica of a sugar house, equipment room and the American Maple Hall of Fame.

On the second level (Room #1, Room #6,)are exhibits of early syrup making techniques and equipment, maple syrup containers and sugar molds. Souvenirs and maple products are available in the Gift Shop.

Maple syrup production and logging go hand in hand thus the third floor (Room #7, Room #8, Room #9) is devoted to displays of logging tools and a replica of a lumber camp kitchen and office.

At the museum's annual opening ceremonies in May, two people, selected by the North American Maple Syrup Council, are inducted into the American Maple Hall of Fame. Members in this select group are from both the U.S. and Canada.

Memorial Day (last Monday of May) to June 30
Friday, Saturday & Monday
11:00AM to 4:00PM

July to early September
Daily except Sunday 11:00AM - 4:00PM

Family (2 adults & 2 or more children, max. 10 people) $10.00
Adults...................................................$4.00 Children 5 to 14..................................$1.00
Under 5................................................Free
Group Tours Welcome
Reservations Requested
School Children - $1.00/ea.

For information call
(315)346-1107or e-mail
or write
American Maple Museum
P.O. Box 81
9753 State Route 812
Croghan, NY 13327

Native Americans and the Legend of Maple Syrup

Here were two interesting pieces we found about Native American cultures and the history of maple syrup.

One Iroquois Legend Shrouded in the gray mists of history, some early man in North America discovered - long, long ago - that sweet sap runs in the spring time from the sugar maple tree.

Perhaps this same man, or some of his clansmen, or perhaps someone more distant, found that boiling this sap over a fire soon reduced it to a brown syrup; and this syrup, when cooked longer, soon hardened into brownish sugars of various types.

All the books known to us are silent on how this discovery and cookery actually first came about. One Iroquois legend tells of Woksis, an Indian chief, pulling his tomahawk from a maple tree and going off on a hunt. The weather was warm and the gash dripped sap into a bark vessel under the tree. The chief's squaw, toward evening needed water to cook their meal and used the water from the tree to save a trip to the spring. When the chief neared home, he smelled the odor of the sweet syrup and when he ate his meal he found the meat very tasty. And the legend ended with the Indians tapping maple trees to secure this tasty and concentrated source of sweetening.
This however, is a legend, and legends never need truth to be interesting. As a rule of thumb, the more interesting the legend, the less likelihood of its truth. And this legend stands among the most interesting.

Still, all accounts indicate that the Indians of the Lake States, southeastern Canada, New England, the Appalachian Mountains knew and used maple syrup a long time before the first explorers and colonists came to America.
courtesy of the Lewis County New York website

The Legend
The Native Americans were the first people to make maple syrup, which can be expected, since they were the first inhabitants of North America, and this is the only part of the world in which maple syrup can be made. If you think about everything that is needed to make maple syrup, the proper season, the proper tree, all the boiling, it makes you wonder how anyone ever thought to try it.

Below is the Native American legend about how the first maple syrup was made.
One day in early spring, an Indian chief came home from a long day of hunting and stuck his tomahawk in one of the trees outside his longhouse, as he did every night. Now being that maple trees are very abundant in his area, this happened to be a maple.

The next morning the chief woke and left for another hunt, taking his tomahawk from the tree. It just happened that there was a bowl sitting at the base of this tree, directly under the gash made by the chief's tomahawk. As the warm spring sun shone on the maple tree, the sap began to run out of the gash, down the trunk, and dripped into the bowl. As evening approached, the chief's daughter began to prepare dinner. She needed a pail of water to boil dinner in though. As she walked past the tree on her way down to the creek, she noticed the bowl full of "water" sitting by the tree. Rather than walk all the way to the creek, the chief's daughter decided to use this "water." As the dinner boiled, the "water" boiled away, and by the time dinner was done, the "water", which was actually maple sap, had boiled down to the first maple syrup. With a little experimenting, the chief and his daughter discovered how and when to make this new all natural sweetener. From that point on, maple syrup became an important part of the Native American's diet.

courtesy of

Thatcher's Sugarhouse

Dennis and Theresa Thatcher
12 Broom Street Plainfield, MA 01070

Telephone 413-634-5582
FAX 413-634-5785

Ohio State University Extension Maple Sweet Potatoes

We got this excellent recipe from the Ohio State university Extension website.

Maple Flavored Sweet Potatoes
6 medium sweet potatoes or yams
1/2 cup Ohio maple syrup
1 Tbls. melted butter or margarine
1/4 tsp. cinnamon
1/2 cup Ohio apple cider
1/4 cup slivered almonds
Cook potatoes until nearly tender; peel and slice into a 10 x 6 x 1-1/2 inch baking dish. Heat the maple syrup, margarine, cinnamon and cider until just warm (do not boil). Pour over potatoes, sprinkle with almonds.
Bake in 350 degrees F oven for 45 minutes, basting occasionally.
Makes 6 servings.
For more information on maple syrup, contact your county office of Ohio State University Extension.
Partially based on research conducted by Barbara Drake and Randy James, County Extension Agent Agriculture and CNRD

for more info from Ohio State go to: