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Entries tagged with 'syrup'

A No-Heat, No-Filter Technique for Making Cocktail Syrups

Drinks Kevin Liu 16 comments

Making cocktail syrups from scratch is a pain in the butt, isn't it? Here's the good news: there's a better way. More

Preserved: Rose Hip Cordial

Sweets Emily Teel 1 comment

This cordial is definitely fruity, a little floral, and with a hint of savory flavor—not unlike yellow tomatoes. Dilute it with seltzer for a sophisticated spritzer or use it as a sweet base for a winter cocktail. More

Rose Hip Cordial

Serious Eats Emily Teel Post a comment

This is a slightly opaque red-orange syrup. Definitely fruity, a little floral, and with a hint of savory flavor—not unlike yellow tomatoes. Dilute it with seltzer for a sophisticated spritzer or use it as a sweet base for a winter cocktail. More

Preserved: Boiled Cider Syrup

Sweets Emily Teel 5 comments

Long ago, orchard-rich New Englanders figured out a way to preserve the autumn lure of apple cider by reducing it into a syrup as dark as maple and just as appealing. More

Boiled Cider Syrup

Serious Eats Emily Teel 3 comments

Once a New England staple, this simple cider syrup is a versatile addition to any pantry of home-canned goodies. More

Behind the Scenes Tour of a Sugar Shack in Quebec

James Boo 7 comments

Last spring, a few friends and I road-tripped to the town of Rigaud, Quebec to shoot a documentary about maple farming. The film we ended up producing, Sucrerie de la Montagne, premiered at the Food Film Festival in New York recently where it won the Audience Choice Award. For those of you who couldn't see it, here's the story in photos. More

My Thai: Orange in Iced Spiced Syrup (Som Loy Kaew)

My Thai Leela Punyaratabandhu Post a comment

Tart, sweet, cool, and refreshing, fruit loy kaew has been a favorite among the Thai for ages. Infusing the simple syrup with dried spices makes old-fashioned Thai dessert even more special. More

Orange in Iced Syrup (Som Loy Kaew)

Serious Eats Leela Punyaratabandhu Post a comment

Tart, sweet, cool, and refreshing, fruit loy kaew has been a favorite among the Thai for ages. Infusing the simple syrup with dried spices makes old-fashioned Thai dessert even more special. More

Peanut Butter Pot de Crème with Red Wine Suicide

Serious Eats Bravetart 4 comments

The red wine "suicide" is a really great way to use up a splash of this and a splash of that after a dinner party, but by no means do you have to use an assortment of wine. I've made this before using Grenache and Zinfandel, and both worked splendidly. More

Homemade 'Hershey's Syrup'

Serious Eats Bravetart 13 comments

To be perfectly honest, I enjoy this syrup best with only 5 ounces of brown sugar. The lower sugar version makes a deep, rich, sophisticated chocolate syrup. But not "Hershey's Syrup." The absolute hallmark of Hershey's is its sweetness, so to stay true to your childhood memories, stick with 9 ounces. More

Meet Your Farmers: Don Weed of Schoolyard Sugarbush in New Hope, New York

Carson Poole Post a comment

"On average we need around 57 gallons of sap to make a gallon of syrup." [Photographs: Welch's Syrup] *Schoolyard Sugarbush wasn't able to send us syrup photos. Ah, late winter. A time when intrepid local eaters are sick of leftover beets and kale from the farmers' markets. But do not despair, things are starting to turn around! One of the most important and delicious signs that spring is upon us? Maple syrup season. All over the Northeast and Canada, sap is starting to flow, and thankfully people like Don Weed of Schoolyard Sugarbush in New Hope, New York, are there to harvest it and boil it down to pure, delicious, maple syrup. Yesterday was the first run of the season... More

Have You Ever Tapped a Maple Tree?

Erin Zimmer 31 comments

[Flickr: jbelluch] As long as there are pancake eaters there will be maple tree tappers. Though the pastime of sugaring (the official term for harvesting sap and syrup-ifying it) is largely associated with Vermont, the biggest maple syrup producer in the U.S., it also takes place in Ohio, Pennsylvania, Michigan, and apparently Brooklyn where some newbie tappers have started their own DIY projects this year. According to tapmytrees.com, making syrup is not only simple but an eco-happy process and usually happens in mid-to-late winter when evening temperatures dip to freezing. You basically just need a drill, some hollow steel pipes (referred to as "nipples"—I didn't make this up), a bucket, and maple trees. So have you ever channeled your... More

How to Make Maple Syrup

Erin Zimmer 4 comments

Before the maple syrup sogs up pancakes, it's just clear sap sitting in sap sacks. Jack Schmidling documents the process, which started last winter (sap flow needs freezing temperatures) and has now entered the boiling and jarring phases. He heats the sap until it reaches half the concentration of syrup, then cools and reduces the liquid to reach actual syrup consistency. This year, Schmidling tapped sap from 23 silver maple trees. [via Neatorama]... More

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