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Maple Syrup |12.17

bestcee

bestcee

In love with places I've never been to
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Dec 18, 2013
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Munchkin's teacher starts every day with a poll for the kids to answer. It's a cute way to start the day, and I learn something sometimes. Like, today is National Maple Syrup Day.

So, do you use syrup? What's your favorite dish to use syrup on?

And, have you ever had other syrups? Like buttermilk syrup?
 
We definitely keep syrup in the house, but we all prefer the fake kind rather than 100% maple syrup. My boys' favorite is blueberry syrup though. My mom used to always have that on hand for when they stayed at her house and she'd let them make their own pancakes from the time they were about 3 years old while standing on a stool. They LOVED that. I should scrap that memory actually. :agree
 
My favorite maple syrups are Grade B or Fancy. You won't get me to eat the fake "maple" syrups because it's flavored corn syrup. Grade B has a more robust flavor than A which is what's readily available in stores, and Fancy's flavor is very light and delicate and is the first run of maple sap. It's hard to find Fancy unless you purchase it directly from a maple farm. I use it in a lot of baking instead of sugar, and it also makes a great topping for vanilla ice cream (it's to die for, actually!) I purchase my syrup from a maple farm, where I also get maple sugar candy. Yum!

The other syrup I love is Knott's Berry Farm Boysenberry. I stock up when I visit California and I don't let anyone else in the house eat it!
 
Karen said:
We definitely keep syrup in the house, but we all prefer the fake kind rather than 100% maple syrup. My boys' favorite is blueberry syrup though. My mom used to always have that on hand for when they stayed at her house and she'd let them make their own pancakes from the time they were about 3 years old while standing on a stool. They LOVED that. I should scrap that memory actually. :agree
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Aw! That's so sweet!

We rarely have real maple syrup. I make it myself, and the store stuff tastes too think.
 
QuiltyMom said:
It's hard to find Fancy unless you purchase it directly from a maple farm.
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I'm super picky about store syrups because we used to get syrup from the maple farms when they tapped the trees in February. That's cool that maple farms are pretty exclusive to one type!
 
I like a little maple syrup. I like store or real.

Fun recipe.... maple syrup 1 cup with 1/3 cup of siracha - add shrimp - marinate and grill. YUM! You can lower the amount of siracha depending on how much spice you want. Also, you could add a slice of pre-cooked bacon to wrap that shrimp and bake it together for 10 min or so....
 
I don't use refined sugar in baking so often use maple syrup. For the odd time here and there that I have pancakes or waffles, I use the low cal fake stuff b/c I love to pile it on and if I used maple syrup it would be a days calories or more in one meal. I am a syrup lover and when I ate meat, I loved to smother sausages in syrup with a sunny side up egg with pancakes. I don't eat that anymore but when I did...yum!
 
Memaw2Wm said:
Log Cabin <hanging my head in shame>
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You are not alone.

Honestly, I don't think I have ever had real maple syrup. But then I only use syrup on pancakes and I rarely make them. Much easier to get them at the annual pancake dinner or a restaurant... then the pancakes along with the sausages are smothered in syrup.
 
Mrs Butterworth and proud of it - but mainly because I live nowhere near where you can get true maple syrup - BUT, I will try it and probably get totally hooked on it - thank you very much.

my favorite syrup is Knott’s Boysenberry. We used to live literally right down the road from Knott’s so I grew up on Boysenberry everything - my fave is the ice cream.
 
We use both maple syrup and fruit syrups. We live fairly close to Summerland Sweets who make great fruit syrup and jam. SIL uses maple syrup in his coffee. Our younger daughter lived in Quebec for a while and we stocked up on syrup when we visited.
 
its the fake stuff here too....only really use it on pancakes though. I will be looking at getting the sugar free varieties soon though, probably the original flavour plus either the blueberry or apple cinnamon variety
 
Donitab said:
my favorite syrup is Knott’s Boysenberry. We used to live literally right down the road from Knott’s so I grew up on Boysenberry everything - my fave is the ice cream.
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YES!!! I grew up in SoCAL and we went to Knott's at least once a year (that was back when they had all the old Ghost Town buildings before the termites destroyed them). I do love their boysenberry pie, too. And their seedless jam... Yum!
 
We always have syrup on hand...but usually just whatever butter flavor I pick up at the store, so just the fake stuff :)
I love trying all the delicious fruity syrups that they have out on the table at iHop!
 
This buttermilk carmel syrup (from Our Best Bites):
  • 3/4 c. buttermilk
  • 1 1/2 c. sugar
  • 1 stick real butter
  • 2 Tbsp. corn syrup
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  1. Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
  2. Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.
  3. When it’s done, it should take on a golden-brown color. Remove from heat and add vanilla.
  4. There will be foam on top. It tastes just as good, but it’s not super pretty. If you’re into aesthetics, you can skim it off; otherwise, just give it a good stir.
Use it on french toast or....
use it in this recipe for monkey bread (from Somethingswanky.com):
  • 3 cans Cinnabon Cinnamon Rolls dough
  • 1 c. sugar
  • 1 tbsp. cinnamon
  • 1/2 c. butter
  • 1/2 c. brown sugar
  • 2 tbsp. above buttermilk syrup
  1. Preheat oven to 400º. Grease a bundt pan well, and set aside.
  2. Combine cinnamon and sugar in a large zip to bag.
  3. Open the cans of cinnamon roll dough. Cut each cinnamon roll in 2 pieces. Roll each piece into a ball and place about half of them into the zip top bag. Shake to coat the dough.
  4. Place the coated dough balls in the bundt pan. Place the remaining dough balls into the bag and repeat coating. Place all of the dough in the bundt pan.
  5. In a small bowl, microwave the butter, brown sugar, and honey for 1 minute. Stir well to dissolve the sugar. Pour over the dough balls in the bundt pan.
  6. Bake for 20-25 minutes, until dough on the outside is brown and the center feels “set” when you lightly push on it.
  7. Allow to stand for 5 minutes and then invert onto a plate. Drizzle Cinnabon frosting over top before serving.
Perfect for Christmas morning.
 
Whenever I have porridge ( oats) or breakfast cereal it is topped with fruit ( rockmelon and papaya) then plain yoghurt topped with maple syrup.
One of my bliss ball recipes I think has maple syrup in it or it may be one of the granola bars I make. ( I am not at home to check this out).
 
I have never heard of buttermilk syrup but it sounds delicious! Thanks @michele hillam for the recipe.

I have the fake stuff, real maple syrup and blueberry syrup on hand. Some kids like the real, some like the fake, some like the blueberry. I like real maple syrup...although it took until my older adult years to appreciate it.
 
We only use maple syrup. The grandkids love it, too, so we've bought it for years. It's just so rich and yummy.
 
Only real maple syrup for me, since I learned the difference around 2003. It's expensive, but we don't have it often. I buy the large jug and keep it in the fridge. I rarely make pancakes; no one cares much for them here. I actually use maple syrup more for one of my favorite meals: sweet potatoes and sausage. I also like to pour it on cornbread for dessert after having chili (I always make cornbread when I make chili). :D

I used to see maple leaf shaped maple candy in the grocery store many years ago and enjoyed it several times. I haven't seen it since though.
 
p.s. When I was a teacher, I also did polls with my students. Making a graph is a good math activity, as well as a fun way to get to know one another better. It was one of my favorite activities.

And here's a delicious sweet potato hash recipe I've made many times over the last couple of decades that uses maple syrup.

Sweet Potato Hash

4 strips applewood smoked bacon, cut into 1/4 inch dice

1/2 medium Vidalia onion, cut into half moons

2 Tbsp kosher salt for boiling water

2 jumbo or 4 small (about 1 1/4 pounds) sweet potatoes, peeled and cut into 1/4 inch dice (5 cups)

3 Tbsp cane syrup or grade B dark maple syrup (I used the maple syrup)

2 Tbsp unsalted butter cut into several pieces (I used Caroline-safe)

sea salt

1/2 tsp freshly ground black pepper

2 sprigs rosemary leaves, minced (1-2 Tbsp)

1 Place the diced bacon in a large nonstick skillet over medium heat. Cook, stirring, for 3 to 4 minutes.

2 When it is just starting to brown, add the onion and cook, stirring often, for about 10 minutes, until the onion starts to caramelize and the mixture becomes dark brown.

3 Meanwhile, spread out a few wide layers of paper towels.

4 Bring a quart of water to boil over high heat; add the 2 Tbsp kosher salt. Add the diced sweet potatoes; when the water returns to a boil, cook for 2 to 3 minutes. The potatoes will still have some crunch. Drain, spread on paper towels, pat dry.

5 Add the diced potatoes to the caramelized bacon-onion mixture, then add the syrup and butter, stirring to combine. Cook for 1 to 2 minutes, stirring gently, until potatoes are tender. Season with salt, pepper, and rosemary. Remove from heat.
 
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