Maple Products: Springtime Sweets
Spring is sugaring off
season. The annual sugaring off party is an longstanding popular
tradition where inhaling the sweet aromas of maple products is
matched only by indulging in all the excesses the sugar shack has
to offer. The making of maple syrup, a locally know secret that was well kept for many years, has become an industry. The wonderful taste of maple products is now known beyond the Canadian border. Maple syrup and other maple products (taffy, and hard, soft and granulated sugar) are becoming increasingly popular throughout the world for their many qualities: they are natural, pure, tasty and versatile.
Maple sugar is savoured throughout the world on pancakes, waffles and ice cream.
Maple sugar is used to sweeten deserts and hot drinks, adding a sophisticated taste. It is the perfect complement to yogurt, cake recipes or applesauce. Many people even sweeten their coffee or tea with a touch of maple syrup. A dusting of granulated maple sugar and a small amount of cream will transform summer berries, such as strawberries, raspberries and blueberries, into an exquisite treat.
New maple products and recipes have been developed in addition to the traditional fare: maple vinegar, mustard, and pepper, along with meats cooked or marinated in maple syrup or covered with velvety sauces.
Some producers innovate and offer bold treats: maple truffles, pecans in maple marzipan, maple meringue or chocolaty sweets with maple butter.
Maple syrup is different from white granulated sugar (sucrose) in its subtle smell and its nutritional value. This concentrated sap contains potassium, magnesium and riboflavin. A 1/4 cup (60 mL) serving contains enough calcium, iron and thiamine to provide approximately 5% of the recommended daily intake of these nutrients.
The quality of the maple syrup has long been judged by its colour: the lighter the syrup, the more delicate the taste. The syrup darkens as the season progresses.
Maple syrup can be compared to wine. The taste, the colour, the aroma and the quality of the product varies from one region to another, and there can be good years and bad years.
Look for maple syrup with the words "100% pure maple syrup" or the MapleMark/Pur Érable seal on the label.
Look for maple syrup where the category (1 or 2) and the colour classification (extra clear (AA), clear (A), medium (B) amber (C) or dark (D) are clearly identified on the label.
Perfect syrups are classified category 1. Syrups with imperfections (sappy or caramelly taste, for example) are classified category 2.
The colour refers to the taste and not the quality. Extra clear and clear syrups have a delicate flavour, whereas medium, amber and dark syrups have a more robust flavour, and are often used for cooking.
If you wish to store maple syrup, buy the product in small containers. Maple syrup stored in a cool place in its original unopened container has a shelf life of more that 12 months. Keep any opened container of maple syrup in the refrigerator.
Substitute an equal amount of maple syrup for the sugar in pancake batter.
Add a touch of maple syrup to whipped cream or meringue to give it a subtle taste.
Substitute maple syrup for sugar in bread, cake and frosting recipes. Pouding chômeur, fudge and sugar pie acquire a distinctive taste when prepared with maple syrup.
Dip fruit in a maple fondue to delight your guests.
Homemade milkshakes containing a touch of maple syrup and maple sugar become an exquisite treat.
Mix the juice of 4 lemons, 2/3 cup (160 mL) of syrup and 4 cups (one litre) of water to make a refreshing lemonade drink in the summer.
Substitute the same amount of maple syrup for the granulated sugar in a recipe. However, reduce the amount of liquid by approximately 1/4 cup (60 mL) for each cup of substituted syrup.
Substitute maple syrup for honey, molasses or corn syrup in the same amounts because they have approximately the same moisture content.
Maple syrup caramelises faster than sugar. Reduce oven temperature by 25 °F (15 °C) and verify the results 10 minutes before cooking time is up.
American Indians have always known the gastronomic virtues of this sweet water, and used it to cook venison. They even used it for medicinal purposes, more specifically for the bronchus. Maybe one day we will discover its curative values.