In Season: Maple Syrup
On Sunday mornings when I wake up early enough, I make pancakes from scratch and pour real maple syrup all over them—the deeply sweet syrup just doesn't compare to the imitation stuff. The golden syrup is available all year, but new syrup is harvested in late February and March. Expect to see freshly bottled maple syrup at farmers' markets.
Canada produces most of the maple syrup in the world; in the United States, Vermont is the largest producer and New York is the second. Sap is collected from maple trees and boiled down to make syrup. Besides drowning pancakes with it, use maple syrup as a marinade for fish or meat or as a sweetener in desserts.
- Light And Fluffy Pancakes
- Easy Pumpkin-Maple Breakfast Souffles
- Maple And Soy-Glaced Salmon With Garlic And Ginger
- Vermont Maple Cookies
- Maple-Mashed Sweet Potatoes
- Maple Baby-Back Ribs
- Maple Black Pepper Pork Chops
- Maple Syrup Caramels
- Acorn Squash Soup With Brown Butter and Maple Yogurt
- Maple Bacon Shake
What are your favorite ways to use maple syrup?