Well we have another maple syrup day under our belt. It was a busy one. I have also witnessed the hard physical work of the sap run and the level of commitment it takes to get the syrup to the bottle.
Our chef Scott has been working nonstop at our busy store and at the sugar bush. I enjoy hearing his stories and all the joy he gets from the process that ends with a bottle of syrup on the table. It’s something he enjoys – he only does it for family and friends. When someone asks him to buy a bottle he won’t sell it, which makes it all that more endearing. You don’t come across that kind of passion very often and when you do it is a treat.
Of course, I, being the mother hen, worry about all the extra pressure and stress. But this too shall pass, and Scott will eventually take a break. Scott’s talent and passion for food is inspiring.
This recipe is an easy treat for a Sunday afternoon. In our store we brew a locally roasted coffee to make this yummy beverage. Support the local syrup producers and all their hard work. Enjoy.
8 cups freshly brewed coffee
1 cup 10% cream
1/3 cup maple syrup
2 cinnamon sticks
3 star anise
Combine all ingredients in a thermos and let stand for 10 minutes. Enjoy with whipped cream and a sprinkle of cinnamon.
Maple Cheddar Snack
1/4 cup butter, softened
3 tbsp maple syrup
8 slices of multigrain bread
Old cheddar cheese, sliced
1 royal gala apple
Heat cast iron pan on low;
Cream butter and maple syrup together in an electric mixer;
Generously butter the bread on both sides, add sliced apple and cheddar in layers, top with another slice of bread; Place in a preheated cast iron pan and keep on low so you don’t burn the maple butter. Once golden brown, cut into quarters and serve.