Maple Syrup

Left to right: Dark amber, light amber, medium amber

There are few more pure, natural—or quintessentially American—foodstuffs than maple syrup. Legends and lore surround the viscous liquid, including the question of who discovered it first. Allegedly, Native Americans showed colonists how to tap New England’s prolific maple tree for its sap and boil it down into a sticky-sweet amber syrup they called sweetwater. Hundreds of years later, the late-winter ritual of the sugar season remains as pure as the product.

The season usually begins mid-February and lasts 4-6 weeks. During this time, it is imperative that temperatures range between 40° F during the day and 20° F at night in order to jump-start the tree’s annual “defrosting.” This is when the sap starts to move, and these temperature combinations affect the speed of the flow, and in fact, whether it flows at all.

Small holes are drilled into the tree’s trunk and spigots are inserted to catch the clear sap. It is then boiled until most of the water has evaporated and the syrup has achieved its desired color and consistency.

Depending on the sap’s sugar content, which is higher at the beginning of the season, it takes approximately 40 gal. of sap to make 1 gal. of pure maple syrup. Maple sugar, about twice as sweet as granulated white sugar, is the result of boiling the sap until almost all of the liquid has evaporated. The process is time-consuming and the product can be expensive, but the resulting distinctive flavor is unmatchable.

The word “pure” attached to maple syrup on menus adds value to any dish, indicating a high-quality product with an authentic flavor. Pure maple syrup is thinner and more piquant than the more refined, corn syrup-sweetened pancake toppers.

Maple syrup can be incorporated into a vast array of sweet and savory dishes. The latter is particularly timely, with current trends leaning toward glazes, marinades and sauces that feature both sweet and savory (e.g. spicy, herbaceous) flavors.

Use maple syrup in baking to add moisture and depth of flavor. Add to recipes with the liquid, or substitute 3⁄4 cup syrup for every cup of sugar. Reduce other liquids in these recipes by 3 tbsp. per cup of syrup.

Maple syrup’s distinctive flavor is well-suited to creamy desserts, such as ice cream, flan and crème brûlée. Further reduce the thin syrup with complementary flavors for a dessert drizzle, or combine with egg whites for a flavorful cake glaze. Poach berries in maple syrup for plump, juicy dessert toppers.

Maple syrup also enhances smoky, savory dishes. Glazes, marinades and salad dressings benefit from the syrup’s consistency and subtle flavor. The syrup’s sweetness is an appealing foil for beef, pork and poultry, while its maple flavor complements the protein’s inherent meaty taste. Moisten a combination of spices and herbs to create a coarse, grainy rub for fish before baking or smoking. Or whisk together with herbs, spices, oil and vinegar for a distinctive vinaigrette.

Pure maple syrup should be refrigerated after opening. Warm to room temperature before serving.