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The 2014 Farmers Almanac
Farmers' Almanac

Maple Syrup: It’s Not Just for Pancakes!

Maple Syrup: It’s Not Just for Pancakes!

December 17th is Maple Syrup Day! For most of us, it’s just not possible to think of soft, buttery pancakes, fluffy French toast or crisp, chewy waffles without a sweet puddle of maple syrup. Gently warmed or poured straight up, maple syrup has been part of our culinary culture for many hundreds of years, its collection first practiced by Native Americans who shared it with European settlers. Consumed for breakfast (broil it on grapefruit!), used to add flavor to baked beans, sweet potatoes or winter squash, as a glaze for meat, granulated for pastries or fashioned into melt-in-your-mouth maple candy, maple syrup products are available at all times of the year though the sap doesn’t flow until March.

While procuring sap and producing maple syrup evokes a Currier & Ives kind of scene for many of us, replete with quaint, snow-covered log cabins and bright sugar houses steaming away, in reality it’s an arduous, labor-intensive process. Boiling too long can cause it to crystalize and boiling too little can result in a watery product that easily spoils. Rigors withstanding, the exacting process is carried out on family farms in the New England tradition or given to large manufacturing facilities.

Though Quebec, Canada, is the world’s largest producer of maple syrup and responsible for three-quarters of the world’s output–approximately $141 million USD, Vermont–with its plethora of indigenous mature maple trees (they must be 30 to 40 years old to be tapped)–contributes 5.5 % of the global supply.

Traditionally thought of as the quintessential pancake and waffle topper, not to mention transforming ordinary oatmeal into something close to dessert, adding maple syrup can also turn ordinary meats, casseroles, stews and other savory main dishes into delicious lunches and dinners even the pickiest family member will request again and again. These recipes are sure to make bona fide maple syrup mavens out of everyone.

Maple Mustard Pork Tenderloin
Ingredients:
1 whole pork tenderloin
3 teaspoons fresh sage, minced
Salt and pepper to taste
1 tablespoon butter
1 cup low sodium chicken broth
2 tablespoons pure maple syrup
2 tablespoons coarse grain Dijon mustard
Fresh sage for garnish

Directions:
Slice pork tenderloin into 1/3-inch thick slices. Sprinkle with 1½ teaspoons sage, salt, and generous amount of pepper. Melt butter in heavy medium skillet over medium-high heat. Add pork and cook until golden brown on both sides and cooked through, about 1-1/2 minutes per side. Transfer pork to plate, leaving drippings in skillet. Add broth, maple syrup, mustard, and remaining 1½ teaspoons sage to skillet. Boil until syrupy and thick, about 3 minutes, scraping up browned bits. Reduce heat to low. Return pork and any accumulated juices to skillet and cook until just heated through, about 1 minute. Serve pork with sauce. Garnish with fresh sage.

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5 comments

1 Raul { 12.16.12 at 9:21 am }

as usual your recipies are awesome I’ll be traying those sweet potato bisquits. Thanks a million and may our God bless America……….

2 Patty Cottington { 12.15.12 at 10:41 am }

Thanks for the info. We were just talking about how and when maple syrup becomes available. Have a great day and may God bless you and all you love.

3 LaBic { 12.13.12 at 1:13 pm }

I hear that Grade B Maple Syrup is closer to its natural properties. It tastes the same as the popular Grade A. I use maybe less than a teaspoon’s-worth of Grade B Maple Syrup every morning (instead of sugar) in my espresso or coffee. I cannot detect any hint of maple at all, surprisingly. Maple Syrup was mentioned on the Dr. Oz show earlier this year (2012) as a suggested sugar substitute.

4 Norma Gilman { 12.13.12 at 8:08 am }

Do you have a recipe for maple mustard sauce?

5 James Hotaling { 12.12.12 at 3:10 pm }

Good to see information on the real stuff. I make real maple syrup and plan on trying the recipes that youn gave us. thanks have a, Happy Holiday.

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