Maple

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16 Oct Maple

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We’re having a spectacular autumn here. The trees have turned every fall shade imaginable, from lemon yellow to bright pumpkin, rusty paprika to deep crimson. And when the sun catches them at the right angle, they look like they’re on fire. I’ve snapped a hundred photos hoping to capture this fleeting glow.

Nothing does it justice.

Although intellectually I know maple syrup is made in the spring when the sap runs, emotionally fall is maple season to me. The trees are too spectacular to ignore and it’s now that I can’t stop thinking of maple syrup.

While I didn’t used to like maple syrup much, I’ve come to love it’s deep, sweet flavour. Forget the tooth-rotting maple fudge or sickly sweet maple syrup candy. I like mine for breakfast, poured over pancakes, seeping into airy waffles, or stirred into plain yogurt.

I’ve put in pie and on pie. I’ve drizzled it over vanilla frozen yogurt and churned it into ice cream. I know you can use it to glaze a ham or caramelize sweet potatoes, but my ideas dry up once I think past dessert.

So, help me expand my maple-syrup horizons. How do you like your maple syrup?

No Comments
  • Cheryl
    Posted at 12:17h, 16 October Reply

    Right now I like my maple syrup in my shopping cart rather than on the grocery store shelf, but even that is becoming a pipe dream. The price has gone up phenomenally here, to where it’s now $7.99 for 12 ounces (USD).

    I’ve started having my kids put jelly on their pancakes half the time. The other half, I dole the syrup out in measured little drizzles. If I let them do it themselves I fear they’d accidentally tip the entire bottle onto their short stack.

    Spilt milk I can forgive. Not spilt maple syrup.

  • Dana McCauley
    Posted at 20:25h, 16 October Reply

    I love it as an ingredient in sauces and glazes for pork, My son adores ham steaks skillet glazed with maple syrup and grainy mustard.

    Of course the traditional ways you described are all delish, too!

  • Robin
    Posted at 21:29h, 16 October Reply

    Dear Charmian,
    I like my maple syrup over and over and over. I like it like you do too. Over homemade pancakes, on the deck or patio, on long summer weekends. Over any vanilla ice cream made. Over whipped cream which is over pumpkin pie. And especially over at your house over anything you make!
    Cheers.
    Robin

  • Christie's Corner
    Posted at 23:25h, 16 October Reply

    Cheryl, maple syrup isn’t cheap here either. I don’t use it all the time, but some things just call out for it.

    Dana, I haven’t used it much in glazes, but maybe on chicken breasts??

    Robin, glad to see the Name option worked for you. But now you have a big decision. Maple walnut ice cream or coconut cream pie ice cream for your birthday dessert? Decisions, decisions…

  • jodi
    Posted at 22:38h, 17 October Reply

    I am a maple syrup addict. I like it as syrup, as butter, as cream, as sugar (yeah, even the lobster shaped maple sugar candies). As butter, it’s even more divine on pancakes. I like it on chicken. I like it on salmon. No. that’s not true. I love it in all those forms. But best of all is on my finger when I’m utterly cranky and craving something decadently….mapley.

    I can’t remember–did you try maple wine while you were here? I like it poured over fresh fruit salad, rather than as a dessert wine. For that, I want the Pomme d’or or Vidal. Mmmm. Must. visit. winery.

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