If you've ever read the "Little House" series then you probably remember the sugaring off chapter in "Little House In The Big Woods". It was such a special occasion that everybody dressed up in their best clothes and had a big party complete with abundant food and dancing. Although Laura Ingalls Wilder explained sugaring off in great detail, these days, maple syrup is collected commercially although still at great expense.
Although Canada produces 80% of the world's maple syrup, Vermont, New Hampshire, Pennsylvania, New York, Wisconsin, Michigan, Maine, Massachusetts and Connecticut also make this delicious syrup. Made from the sap of the Sugar and Black maples, modern technology allows the syrup to be collected via tubing and pumped directly into the evaporator house where it is heated and turned into maple syrup.
A costly collection process leads to a costly product and maple syrup is one of the most costly products on the grocery store shelf. That's why many companies had gone to imitation maple syrup mixed with corn syrup to produce "artificial maple syrup". But if you can afford the real deal, maple syrups and extracts not only make a great topping for breakfast items such as pancakes and waffles, but a great ingredient in cooking and baking as well.
Maple Chess Pie
Maple Creme Brulee
Maple Syrup Cheesecake
Maple Apple Crisp
Maple Glazed Bacon Cheddar and Brussels Sprout Bites
Maple Roast Turkey
Dill Maple Glazed Carrots
Crockpot Maple Country Ribs