This is the first day of our Maple Syrup cooking event here are the Ashery. I just got started making pancakes for the customers to try with this fresh maple syrup. It will be interesting to see how many folks will come out on these 4 days of our event. It is scheduled for March 9th & 10th and 16th & 17th. This cold weather and snow we are having is a plus for the maple syrup season.
This is also duck migration season and having this cold weather doesn’t make it quite so nice to go out to the swamps to see what we can find. I do have plans to go out on Thursday, the 16th, and hopefully it won’t be too cold.
It’s Saturday morning and the 2nd day of our maple syrup event. Instead of snow like yesterday, we are having blue skies and sunshine. It is a beautiful Spring-like morning. Even though the temperature was down to 24° as soon as I stepped out the door to go to work I heard the soft, warbling song of the Bluebird coming from somewhere behind the house. I think we will have a busy day as customers are coming in by groups.
The maple syrup we sampled was labeled as “Amber Rich Taste.” It is lighter in color and milder in taste than the one that is called “Robust.” Folks liked it a lot.
Here is my sister-in-law’s recipe for Baked Apples using Maple Syrup.
Fill a 9×13″ pan with peeled, cored and halved apples. In a 3 quart saucepan heat 4 cups water and 2 cups maple syrup. In a small bowl put 3 heaping Tablespoon Perma-flo and mix in 1 teaspoon cinnamon and add enough water to mix thoroughly. Slowly add Perma-flo mixture to hot liquid and stir constantly until mixture is smooth and clear. Pour over apples and bake 1 hour or until apples are soft. Cool. Top each apple half with a Tablespoon or more sweetened whipped cream.
“Your own sky will lighten, if other skies you brighten
by just being happy with a heart full of song.”
~ Ripley D. Saunders
Have A Good Day,