By Ginger Isham
I will attempt to explain our new labeling for maple syrup.
The new grading system for maple syrup says all maple syrup is Grade A. If you like Grade A light amber, go for the Golden Delicate Taste. If you like Grade A medium amber, go for the Rich Taste. If you like Grade A Dark Amber and Grade B, go for the Dark Robust Taste. The commercial grade we called Grade C is not for sale to the public, but is sold to companies who use it as flavoring in their products along with other ingredients. The key to the new grading system is all about taste.
I find with most recipes calling for maple syrup, you can use a little less and that is OK.
Apple Maple Pudding
1 cup flour
1 and 1/2 teaspoons baking powder
pinch of salt
2 tablespoons softened unsalted butter
1/2 cup sugar (may use 1/3)
1/3 cup milk
2 cups apple slices
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon fresh, chopped ginger (may use powdered)
1 cup apple cider
1 cup dark syrup (may use only 3/4)
Cream butter and sugar and add egg. Stir in dry ingredients alternately with milk. Combine apples, sugar, cinnamon and ginger and put in an ungreased 2-quart casserole dish. Pour batter over apples. Heat cider and maple syrup to a boil, stirring often. Pour over the batter. Bake at 350 degrees for 35-40 minutes.
Flavored syrups for pancakes or waffles
Make maple apple syrup by adding 1/2 cup frozen apple concentrate to 1 cup of maple syrup, add a stick of cinnamon or pinch of powdered cinnamon. Simmer 15 minutes and remove cinnamon stick. Also make maple orange syrup by dissolving 1 teaspoon corn starch in small amount of maple syrup, add more maple syrup to make a cup, 1/2 cup orange juice and a stick of cinnamon or pinch of powdered ginger. Simmer all until thickened. Remove cinnamon stick and add 1/2 teaspoon vanilla.
To substitute maple syrup for 1 cup of sugar in a recipe, add 3/4 cup maple syrup and reduce main liquid by 3 tablespoons.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.