Article Title: Eating it Up!

Edition: April 2001
Category: Dining Out
Author:
Article:

Sugar-on-Snow
This recipe can be enjoyed right after the sap has been boiled into syrup, or can be made at home by heating up packaged syrup.

Ingredients:
1 quart maple syrup
packed snow or crushed ice, packed in bowls or cups
1/2 teaspoon butter

Procedure:
Heat the syrup and butter, watching the pot. Turn heat down if it threatens to boil over. Using a candy thermometer, measure the temperature of the syrup. When it reaches 234 degrees Fahrenheit, cool it slightly and test by spooning a bit of syrup over the snow or ice. If the syrup sits on top of the snow and clings to a fork like taffy, it's ready. If not, let it cool more. Pour ribbons of syrup over the snow in the bowls. Serve with sour pickles and plain donuts. Serves about 10.

Source: The Story of Maple Time in Vermont, flyer, Vermont Department of Agriculture

Maple Johnny Cake (corn bread)

Ingredients:
1 1/2 cups of yellow corn meal
3/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoon melted butter
1 egg, beaten
1/2 cup maple syrup (darker grade preferable)
1/2 cup milk

Procedure:
Preheat oven to 400 degrees Fahrenheit. Mix dry ingredients, set aside. Melt butter, add milk, syrup and egg. Mix with dry ingredients just to moisten. Bake in buttered cornstick or muffin pans 12 to 15 minutes, or 8 by 8 baking pan 18 to 20 minutes. Serve with maple syrup, maple cream, or maple butter.

Source: The Official Vermont Maple Cookbook, second edition, published by the Vermont Maple Promotion Board.

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