Another maple sugaring season has officially come and gone, and there are sure signs of Spring arriving in Northern Vermont. On the technical front, every year we try to incorporate some of the advancements made in research and development in the maple sugaring industry.
Holiday (and Every Day) Cooking with Vermont Pure Maple Syrup
While we are all spending more time at home and in the kitchen these days, it is a great time to explore and enjoy cooking with maple syrup – both sweet and savory. The holidays bring the opportunity to bake cookies, cakes, and pies, whether it is for your own household, or to deliver to a friend or family member as a gift of good cheer. There are also a multitude of options to use maple syrup as a key or subtle ingredient in main dishes, salads, and sides.
Sunny weekend mornings call for light and fluffy pancakes, with a generous topping of fresh berries and Vermont Pure Maple Syrup. Whether you like your pancakes tangy with the taste of buttermilk, or a little more complex with the flavor of whole wheat flour, creating the “perfect pancake” is full of possibilities.
While the world goes on around us, we are keeping busy making Vermont pure maple syrup just for you. There is something so comforting about being in the woods or at the sugarhouse, and we feel lucky to be able to continue this tradition. Right now, it’s the perfect weather combination of warm days and cold nights that has the sap running. We’re working hard to bottle up some Vermont maple goodness for you to bring into your home.
Here’s a really easy way to make the best homemade maple granola, which was adapted from a recipe sent to me quite a while ago by a good friend. (I’m pretty sure it started out as the NY Times Granola recipe). You can also make this recipe your very own by swapping out the seeds for nuts, tossing in your favorite dried fruit, or even adding dark chocolate chips once the batch has cooled down from baking.
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