We are coming into, what I consider, maple syrup weather! The spring is great and the syrup fresh, but we so quickly go into warm days where the heaviness of it is almost (ALMOST!) to much. Plus right about the time we get our syrup is when we are usally to busy to make big production breakfasts, which is where maple syrup shines!
Why and I thinking this? Today I read that an estimated 90% of Americans have never tasted real maple syrup! 90%?!?! They don't even know what they are missing! People of North east onio do not be a statistic (although if you are reading this you are unlikely to be.)
Hubby and I go through over a gallon a year... That may seem excessive, but much of that goes into recipies for fall entertaining. Our use did spike two years ago when we found this recipie Cranberry-Maple Pudding Cake in Bon-Appeit. The tartness of the cranberries is a perfect balance for the maple, and this dish has become the "Impress the company" breakfast, so we made a double batch a few times a year and when using maple syrup a cup at a time it goes fast... ((Sadley this recipie is only good with cranberries, as far as we can tell, although we are meaning to try gooseberries!))
So if you don't want your family in other, deprived parts of the country, to be part of the 90% why not consider buying some bottles of maple syrup for christmas gifts. Now would be a great time of year to get them when you are getting apples and pumpkins this October...
Now excuse me, I have some pancakes to enjoy....
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