Variations of this recipe are as old as colonial times, when an apple, pear, or nut version was made in a “spider” – a wrought iron pot with legs over a cooking fire. The pineapple version became popular much later when canned pineapple was available to eager cooks. [ MORE ]
You don’t have to be a monkey to savor this great way to use your overripe bananas! Maple and Bananas – it doesn’t get better than this! And it improves with age if it lasts that long in your house – doesn’t in ours! [ MORE ]
My Scottish born Aunt Catherine was an expert baker of Shortbread. I have her recipe, and it doesn’t include maple syrup. But I wonder . . . after settling in Florida, and receiving our gifts of maple syrup for their oatmeal, did she perhaps add “just a wee bit” to her shortbread batter? [ MORE ]
Turkey after the Holidays???? Well, if you can take advantage of a sale on frozen turkey breast, try this EASY, MOIST and SUCCULENT version. The juices make a flavorsome gravy – for casserole stuffing if you’ve baked some. And just in case you manage to have left-overs, you’ll find a “busy sugarmaker” bonus at the end of this recipe! [ MORE ]
When you’re longing for the flavor of maple apple crumb pie, but are just too “stuffed” for a whole piece, consider this alternative – all the taste, but not so filling – light enough to top it with ice cream!!
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Vermont’s Addison County Sugarmakers, in conjunction with Middlebury College, hosted a Vermont Maple Promotion Board Governor’s Tree Tapping ceremony, followed by a sumptuous maple luncheon. Then Governor Howard Dean tapped the tree on a rather rainy day, March 9, 1998. Although courses of the maple themed meal, concocted by college chefs, with financial support from Addison County Sugarmaker’s Association, were all gourmet-tasty, the most unforgettable which lingers in our memory was the dessert – Maple Crème Brulee! Luckily the recipe for that was printed in the event program, and retrievable from our files to share with you.
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Blueberries are a delightful pair, especially when finished with a maple shortcake crumble! Much like a pie, but without the work and calories of a crust – so you’ll feel less guilty if you serve it with ice cream or whipped cream! [ MORE ]
The flavor, sweetness, and tanginess of this maple salad makes it a tasty “go to” recipe, especially when you want to keep the “crunch” until serving time. It maintains its freshness when stored cool in the refrigerator until dinner, or in a cooler on the way to a “covered dish” celebration. Add this one to your maple recipe collection! [ MORE ]
One of our earliest maple mentors was Everett Willard, who passed away in July of this year at age 94. As Department of Agriculture maple specialist, and one of the founders of the Vermont Maple Promotion Board, Everett taught us well as we proceeded with our new career of video and still image production. “No rusty buckets and rusty spouts that the other photographers like to use – show how clean our maple production is.” [ MORE ]
During sugaring season, working out in the woods stirs up hearty appetites. It’s important to begin the day with a breakfast that will last until lunch. Many sugarmakers like their oats in the form of hot oatmeal laced with maple syrup – their favorite grade. [ MORE ]
As November and December holidays approach, thoughts often turn to special gifts, crafts and elegant recipes. There is one traditional cake that satisfies all those creative urges, because creating it is truly a crafting project. [ MORE ]
It was a warm day in early June at the Dairy Day Celebration, organized by the Vermont Department of Agriculture (now Agency of Agriculture). School kids had been bused in from remote areas, and calves of all breeds were munching hay in pens around the Statehouse lawn in Montpelier. [ MORE ]