Maple Syrup

[Caran]

Never thought about where this comes from before. Watching James Martins programme from earlier and he mentioned that they put a tap into a maple tree and maple syrup drains out of it. How easy is that? I bet all you clever clogs knew that though!!

[Mojo-Jo-Jo]

I did :p

[anneasquith]

I did,,,,,,,,,wish I had a maple tree in my garden :)

[pastafreak]

Yep...

Lol ;-)

[tonyav]

I didn't, don't know why but I thought that they got it from the leaves somehow.

[stewey]

I've got one in the field I cross, and I have two taps in it: hot and cold:)...Anyway, I'm off across that field right now for a few wobbly-pops. Cheers.

[DTCwordfan]

Yes, some of us have had property in Vermont with maple trees. Want to know about the grading system? However, first, it has to be boiled down and that is where the art lies to making a good maple syrup.

I use maple syrup in things like salad dressings or even marimades for bbq food - it's a great replacement to sugar.

[Caran]

I knew there would be clever clogs on here.

[DTCwordfan]

spelling mistake there....oops.

[Caran]

DTC I thought there had to be a bit more to it than just tapping it out.

[DTCwordfan]

yep - first is in tapping in and knowing when to take the decent sap off....then you have the boiling, a little sugar evaporating shack to the side of the house and a lot of fun (and hard work)

http://www.purecanadamaple.com/wp-content/uploads/2010/12/maple-syrup-production-process.gif

the evaporator: https://wiki.ubc.ca/images/d/d0/Making-syrup.jpeg

then bottling obviously, plus all the issues with hygiene!

[pastafreak]

I can remember reading as a child about freshly boiled down maple syrup being drizzled over newly fallen snow,freezing...and then eaten as a treat by children my age. I so wanted to do that!

[Caran]

Thank you for that DTC, I understand now, very interesting.

[DTCwordfan]

and pasta, over freshly made pancakes with farm (proper) Canadian bacon.........

[Caran]

Pastafreak that sounds absolutely delicious, I want some now!!

[DTCwordfan]

or, Caran, maple syrup over crème brulées and caramelised off with a blow torch.

[pastafreak]

I want some maple syrup NOW! Haven't had it in ages.

[DTCwordfan]

I've even basted salmon with it, before grilling.......a few herbs of choice rubbed in to the meat, and/or finely chopped lemon and black pepper, or one of my fav other ingredients, a touch of chipotle.

[Caran]

I have a creme brûlée in the fridge AND I have maple syrup. Guess what I will be having tomorrow. I don't think it would go with my bottle of rose.

[Graham-W]

If you've got a silver birch near you you can tat that in the same way. I've never boiled it down to syrup but it makes an exceedingly good birch wine.

Ingredients
1 gallon of birch sap
2 lemons
1/2 lb raisins
2 lbs sugar or 2 pints of honey

yeast

Method

Squeeze lemons. Add a little grated zest to the birch sap and boil for 20 minutes. Pour sap on to sugar or honey and raisins. Stir until the sugar or honey is dissolved. When lukewarm add yeast, cover with a cloth and leave in the fermenting bin until fermentation has slowed down. Then strain into a demijohn. Top up with water as necessary and fit an air lock. Should be ready to drink by late summer.

[Graham-W]

For tat read tap