"Maple syrup is a sweetener made from the sap of maple trees, primarily sugar maples, by boiling the sap to concentrate the sugar. According to the "Encyclopedia of Food and Drink in America," Native Americans are generally thought to have been the first to tap maple trees and to turn the sap into syrup. The sap is less than 3% sugar; 32 to 40 gallons of sap boil down to just one gallon of syrup."
"Maple syrup tastes sweet with a distinct, rich flavor accented with a blend of caramel, vanilla, with a hint of woodiness. Don't think of it just as a breakfast partner to pancakes or waffles. The syrup lends a gentle note to many savory dishes, especially bold-flavored vegetables, such as Brussels sprouts and greens. Of course, it's also a scrumptious addition to pecan pie, cakes, and cookies. Enjoy."
"I clipped this recipe from a long-ago Martha Stewart Living magazine. When baking the pie for the photo, instead of using pecan halves, I bought pecan pieces on sale and used those in the pie filling. Martha Stewart suggests using half of the pristine pecan halves on top of the filling, arranging them in concentric circles. It looks beautiful that way, I agree. But I saved a lot of money using higgledy-piggledy bargain pecans, adding the entire amount to the filling."
Maple syrup is produced by boiling sap from primarily sugar maple trees until the sugar concentrates; sap contains less than 3% sugar, so 32 to 40 gallons of sap yield one gallon of syrup. Native Americans are generally credited with first tapping trees and making syrup. The syrup tastes sweet with a rich flavor of caramel and vanilla and a hint of woodiness. Maple syrup complements pancakes and waffles and enhances savory dishes such as Brussels sprouts and greens. It is also used in desserts like pecan pie. A maple bourbon pecan pie recipe uses pate brisee, sugar, eggs, dark corn syrup, maple syrup, bourbon, and pecans, with a tip to shield the crust edge during baking.
Read at Boston Herald
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