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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Thursday, October 25, 2007

Me getting all "Sappy"!

I just love the taste of maple syrup. We have so many maple producing counties here in New York each tapping into some unique usage for that sweet sticky sap. I tend to enjoy the dark amber grade when I can get it but I’m not fussy, I’ll take any grade as long as it’s pure maple syrup. There are so many uses for maple syrup beyond being a great pancake and waffle topper. Maple syrup is showing up in many recipes featuring meats, cakes, candies, pies and even vegetables.
I just found a place in Vermont that actually makes vodka from distilled maple sap. I have also come across, in my internet travels versions of Mead (honey wine) made with maple syrup rather than honey. I have found some recipes for making your own Maple Mead online but it looks like it can be quite costly. There are several places that make their own versions of maple mead that are far more affordable without all the work.

Maple Syrup Pie

4 eggs
1 cup maple syrup
1 1/2 cups whipping or heavy cream
1 1/2 pounds brown sugar
2 tablespoons. butter, softened
3 unbaked pie shells

Beat eggs. Whisk in next 4 ingredients, one at a time. Pour into pie shells and bake at 350 degrees for 40 minutes or until knife inserted into middle comes out clean. This is an extremely easy pie to make and you will get three pies from this one recipe.
I know for obvious reasons that this pie sounds incredibly sweet. It is a very rich pie but it is also very light in taste and texture, so it is quite enjoyable and satisfying only having a small slice.

6 comments:

Patricia said...

A delicious ingredient in a delicious way, Julie.

Julie said...

It sure is Patricia, Thank you.

Chris said...

Holy Moly, Julie! This is amazingly divine! All this brown sugar? I know I am not suppose to eat it, but the combo if ingredients? Oh, my friend, it would sure be worth the momentary Narcolepsy. :)

Julie said...

I know Chris, that is exactly how I reacted. Not the type of thing that you would eat on a regular basis strictly as an ocassional treat.

michael edelman said...

If you made that with Karo syrup, or perhaps sorghum, you'd have a traditional Southern sugar pie, I think.

Julie said...

I believe you are right Michael, I am pretty sure it would traditionally be with the sorghum.