Vermont Maple Syrup Recipes
You can order
Vermont Maple Syrup from this online store:
PiecesofVermont.com
The maple sugaring season usually
begins in southern Vermont in late February and
continues through March, well into April in northern
Vermont. The sap only flows from the maple trees
when the weather conditions provide the right
combination of cold nights and warm days. To make
one gallon of maple syrup, sugar-makers must boil
down approximately forty gallons of sap. An average
maple tree provides ten gallons of sap, so millions
of sugar maple trees are tapped for the annual
harvest.
A maple tree should be from 30-40 years old before
tapping, and over 10 inches in diameter.
Sugar-makers are very careful not to over tap maple
trees, or tap trees that are too young for
harvesting sap. A single maple tree can have several
individual taps and buckets depending on it's age
and size, and as a rule, a maple tree can give as
much as a gallon of sap for each tap it has per day.
Sap from maple trees is a colorless liquid with a
light sweet taste. Through boiling, the maple taste
and amber color are formed.
Groups of maple trees are called "sugar-bushes" or
"maple orchards" and the boiling of sap takes place
in unique sugar houses with characteristic vented
roofs, to let out the steam that is generated during
the boiling process. Many of these Vermont
sugar-house houses are very old and have been used
for generations.
Preserving Maple Syrup: Maple syrup will remain
fresh almost indefinitely, as long as the original
container is unopened and kept in a dry cool place.
After the container is opened, maple syrup should be
kept refrigerated.
There are several maple syrup grades; Light Amber or
Fancy Grade, which has a mild maple taste and is
made early in the season when the weather is
coldest; Medium Amber Grade A which is a fine table
syrup and has a little more maple flavor; and Dark
Amber which is slightly darker and has a stronger
maple flavor. B Classification, known as cooking
syrup, is made late in the season and has a strong
maple flavor.
Recipes compliments of
PiecesofVermont.com
Vermont Maple Baked Beans
2 lbs. dried beans, yellow eye, navy
or other
1 medium-sized onion, peeled
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon dry mustard
1-1/2 cup Pure Vermont Maple Syrup
Wash and pick over beans. Cover with
cold water and soak overnight. In the morning rinse
beans and boil gently in fresh water until skins
wrinkle. Drain off bean water and retain. Pre-heat
oven to 325 degrees. Place onion in the bottom of a
bean pot or casserole. Add remaining ingredients.
Pour in bean water just to cover. Bake covered, for
about 4 hours. Check periodically, adding bean water
as needed. For the last hour cook uncovered to brown
top. Serves 10+
Vermont
Sugar-on-Snow
Best enjoyed at a Vermont
Sugar-on-Snow party
Packed snow or well-crushed ice
1 quart Pure Vermont Maple Syrup
1/2 teaspoon butter
Heat syrup and butter, watching the
pot; turn heat down if it threatens to boil over.
When a candy thermometer reaches 234 degrees, cool
slightly, an test by spooning a tablespoon of syrup
over the snow. If the syrup sits on top of the snow
and clings to a fork like taffy, it's ready. Pour
its "ribbons" over snow packed in bowls.
Traditionally served with sour pickles and plain
doughnuts. Serves about 10
Maple-Apple
Chicken
1 lb. boneless skinless chicken
breasts
2 tsp. chicken bouillon granules
4 T. red wine
1 T. Vermont Maple Syrup
2 tsp. honey mustard.
2 medium red apples, cored and sliced
In a medium skillet coated with
cooking spray, cook the chicken breasts until tender
and no pink remains, about 4-5 minutes per side.
Transfer to a plate and keep warm.
Combine the maple syrup, wine, mustard, and bouillon
granules in the warm skillet. Add the apple slices
and cook over medium heat for 1 minute. Add chicken
breasts and continue cooking 1-2 minutes or until
the apples are tender. Serve immediately.
Yields: 4 servings.
Preparation time: 20 minutes.
Maple Nut
Fudge
1/2 cup chopped nuts.
2 cups Fancy or Grade A Vermont Maple Syrup
1 tablespoon butter.
Boil syrup to 236 degrees. Remove
from heat and place in a pan of cold water. Cool to
room temperature. Stir vigorously until color begins
to change, then add nuts. Pour into well-buttered 8"
or 10" square pan. Cut into squares while warm.
Yields 16 pieces.
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