The first thing you reach for after draping the fresh pancakes on the plate is the maple syrup. No wonder, because the thick syrup is wonderfully sweet and aromatic. Its slightly woody scent is reminiscent of the forest. At the same time, the liquid boiled down over a wood fire contains a nutty caramel note. Incidentally, the lighter the color, the milder and the darker, the stronger it tastes.
Production of maple syrup
The source of maple syrup is the tree after which it is named. Sugar maple grows mainly in eastern North America and Canada. It must be at least 40 years old before it can be tapped for the first time. In addition, maple syrup can only be extracted in spring, as the starch stored in the trees turns into sugar during the thaw.
To tap the tree, a hole is drilled in the bark into which a tap is inserted. A clear liquid drips through this into a collecting container - the sap of the sugar maple. As a rule, no more than 40 liters per tree should be drained to ensure a successful harvest in subsequent years. The collected sap must then be taken to a so-called "sugarhouse" within 24 hours and processed there. If too much time passes, the juice could start to ferment. In the sugarhouse, the liquid is boiled down over a fire until a thick, dark mass is formed - the syrup. By the way: 40 liters of sap make about one liter of syrup. You can find out more about maple syrup here.
KoRo offers grade A amber-colored organic maple s yrup from Canada in a practical 1-litre bottle. Once opened, maple syrup should be kept in the fridge to maximize its shelf life. By the way, we have a particularly unusual variant for real maple fans: our organic maple cream. It not only tastes great in tea, with waffles or in pastries, but also makes a delicious spread.
Maple syrup marinade
Maple syrup goes very well in marinades, e.g. for poultry, salmon, tofu or seitan steak. Simply mix 6 tbsp maple syrup, 1 tbsp medium-hot mustard, 2 tbsp fresh lemon juice, 2 tbsp soy sauce, 2 pressed garlic cloves and 5 tbsp olive oil to make a marinade and season with salt and pepper.
Maple syrup in tea
A sip of maple syrup in tea gives the hot drink a pleasant sweetness. In summer, the syrup also works well in homemade iced tea: simply prepare a tea of your choice, leave to cool, place in the fridge for a few hours and serve with ice cubes, fresh lemon and a dash of maple syrup.
Baking with maple syrup
Maple syrup is great to use in baked goods - but be aware that it is sweeter than sugar. It is recommended to replace 1 tablespoon of sugar with 3/4 tablespoon of maple syrup. As both sweeteners have a very different consistency, you should reduce other liquids in the recipe to prevent the batter from becoming too runny. Due to its own taste, it harmonizes particularly well with recipes that have a mildly tart flavour or can tolerate a nutty caramel note.
Maple syrup in salad dressing
Maple syrup adds a little sweetness and a special touch to your dressing. Give it a try! Mix 3 tbsp olive oil, 3 tbsp maple syrup, 2 tbsp lemon juice, 1 tsp lemon zest and a little salt and pepper well and then pour over your salad - done!
Baked vegetables with maple syrup
Baked vegetables with sweet potatoes, pumpkin, carrots - and basically anything else you can find in the vegetable drawer - are quick and always tasty. How about baking it not only with olive oil this time, but also with a little maple syrup? To do this, mix the peeled and chopped vegetables in a bowl with salt, pepper, a little olive oil and maple syrup and then bake in the oven at approx. 180 °C until browned to your liking. It tastes delicious and is wonderfully crispy!
Have fun tasting and trying it out!
