6 Feb 2008

Marvellous Maple Syrup

I am always thrilled when I find a bottle of pure maple syrup here in South Africa. There are very few syrups that taste so good and are nutritious as well.

The main maple sap producing tree is known as the Sugar Maple, Hard Maple or acer saccarum and produces the highest quality sap. Areas where the tree grows are New Brunswick, Nova Scotia and Quebec in Canada, and Vermont and New York States in the U.S. The only processing necessary is to reduce the water content, so unlike cane sugar syrups, it is very pure.

The pure syrup is an excellent source of manganese and a good source of zinc. It has a higher concentration of minerals than honey and is lower in calories. Manganese and zinc are important in building up the immune system and are important for prostate health in men. It also contains folate, vitamins A, B2, B3, B5, B6 and H, and potassium, calcium, magnesium.

The color and taste can vary. The lighter the color, the more subtle the flavor. The darker syrup is generally only used for cooking.

Once the bottle is opened, maple syrup should be stored in the fridge. The syrup can be frozen.


Gettin’ My Grove Back Smoothie
From CelestialHealing

1 cup of natural orange juice
1 cup of sliced strawberries
2 mangos peeled and with seeds removed
2 tbsps of grade B maple syrup
1/3 tsp of cinnamon
¼ tbsp of vanilla extract
1 cup of crushed ice

Place all ingredients in blender, mix and drink

Maple and Tarragon Sweet Potatoes
From In a Vegetarian Kitchen with Nava Atlas
Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.

4lbs / 1.8kgs sweet potatoes, peeled and sliced 1/4-inch thick
1/2 cup maple syrup
1/4 cup nonhydrogenated margarine, melted
1/4 cup orange juice
1/4 tsp cinnamon
1/2 tsp salt
2 tsps dried tarragon

Preheat the oven to 350F/180C degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. 8 to 10 servings.

Pecan Pie
From Compassion Over Killing - Dessert Recipes

9inch/22cm vegan pie shell, unbaked
3/4 cup water
1 1/4 cups maple syrup
1/2 tsp salt
dissolved cornstarch (mix 1/4 cup cornstarch with 1/4 cup water plus 1/2 tbsp cold water)
2 tbsps soy margarine
1 tsp pure vanilla extract
2 cups toasted, unsalted pecan halves
Non-dairy ice cream, if desired

Preheat the oven to 400F/200C. Poke the pie shell several times with a fork and pre-bake for 3 minutes. Remove pie shell from the oven and place on a rack. In a medium saucepan, combine 3/4 cup water and maple syrup. Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously. Keep stirring and cook over high heat just until the mixture thickens and is clear. Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.

Pour mixture into the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture and the remaining cup along the top of the mixture. Place the pie in the middle of the oven and immediately reduce the heat to 350F. Bake for 30 minutes. Cool on a rack for about 11 hours, then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired.

Vegan Old New England Pudding
From Vegetarian Baby and Child
This style of pudding is one the oldest New England desserts, and you'll know why it has endured after tasting this creamy maple version. For a stronger maple flavor, use a darker grade of syrup.

5 cups soy milk
4 tbsp margarine
2/3 cup cornmeal
1/2 tsp ginger
1/2 tsp salt
1/2 tsp cinnamon
1 tbsp molasses
1 cup raisins or finely chopped dates
1 cup Coombs Family Farms Maple Syrup

Preheat oven to 350F/180C. Warm soy milk over medium heat in a large, heavy bottomed pan or double boiler. Slowly add cornmeal while whisking. Using a wooden spoon, continue to cook and stir until mixture has thickened (about 10 minutes). Reduce heat, add remaining ingredients and stir for another minute or two. Pour into greased 9 x 13 glass baking dish and bake for 2-1/2 hours. Serve warm, plain or with your favorite Vegan ice cream. For more maple recipes visit Coombs Family Farms.

Technorati Tags : maple+syrup


dreamy said...

Thanks for this post! Ppl usually say honey is v good, today I learnt there's a better substitute for that :)

Astra Libris said...

The pudding recipe looks especially delicious! Beautiful!

Anonymous said...'s my favorite Canadian food. I love to use maple syrup as the sweetener in baked goods.

urban vegan said...

I couldn;t live without my beloved maple syrup.

ChocolateCoveredVegan said...

I love maple syrup! I think I must have some every day-- it's so good to dip things in or even to drizzle over some brown rice!

Anonymous said...

i really love maple syrup but here is very, very expensive, so i try to strech it a lot!!!

Sheila said...

I love maple syrup too. I never thought to freeze it.

Marion said...

There are people who draw maple syrup here on the West Coast as well. It is only on start up stage, and is nowhere near as popular as the East Coast syrup.

I love all maple syrups, no matter what grade. For marinades, dressings, etc. there is no substitute. Thanks for the info, Jackie!

Sheree' said...

We just got some bok choy seeds to plant in our garden. I love it! I can't wait to have baby bok choy. It is so expensive in the stores.

Naomi said...

I brought some maple syrup back from a trip to Canada a couple of years ago Jackie. It was absolutely delicious. We had some on pancakes to celebrate pancake day. People forget how good it is for you too!

Anonymous said...

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