Along the Grapevine


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Making Maple Syrup

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Since tapping a couple of sugar maples last week, the weather has been mostly below freezing, so until today there have just been a few hours of collecting the sap. Today, with relatively seasonal temperatures, we were able to collect two large pots worth (5 gallons each) of sap and have a go at boiling it down to make syrup. The result is 1 1/4 litre from the first pot, and about 3/4 litre from the second. The second is thicker and came dangerously close to crystalizing.

If  you are thinking of tapping your own trees, this site has good pictures and instructions on how to do it. As for the cooking down, we strained the sap through a clean, wet tea towel. For fuel we used up left over propane gas, hooked it up to the base of our turkey frier, and boiled it gently for about an hour.

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You can also do it over any open charcoal or wood fire. It needs to be done outside, as there is a lot of steam, sticky steam, released. Once it was boiled down considerably, to about 2 litres, we brought it inside, strained it again and cooked it even more gently on the stove top for another half hour.

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I then strained it again through a coffee filter into sterilized jars. It was a much faster and easier process than I had thought, although it has to be watched constantly as it can boil very hot and spill over if you are not careful.

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After all the time spent outdoors, I was not up for baking, but was up for a cocktail to celebrate our success at mastering this art. This recipe is from Serious Eats where you will find a number, 12 to be exact, of cocktails using maple syrup. I chose the one for which I had all the ingredients for today – and it turned out beautifully.

Simply measure 1/2 oz syrup, 1 1/2 oz rye, 3/4 oz lemon juice and 1 fresh egg white into a shaker and shake for about 20 seconds. Add 1 ice cube and shake another 10 seconds. Strain into a glass and add a few drops of angostura bitters on top. I am using the leftover egg yolk to make pancake batter for tomorrow morning which will be served with our own home-made maple syrup.

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Hope to try some of the others soon, and maybe even add a few of my own.


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Dandelion Syrup

I have often hoped to come across a recipe for floral drinks such as the ones found in Swedish shops (or Sweden). I just discovered dandelions do the trick very nicely. I made a syrup first, then diluted it – every bit as good as elderflower etc.  I am sure it can be used equally well for cocktails or toddies, but for now am just using it for a tall summer non-alcoholic drink.

Syrup

2 cups dandelion petals, packed tightly

2 cups of sugar

2 cups water

juice of 1 lemon

Wash the flowers and remove the petals. Cover them with water, bring to a boil for no more than a minute, then remove from heat and leave them to steep overnight.

The next morning, strain the liquid and discard the petals. Add the lemon juice and the sugar, bring to a boil and then simmer for about an hour and a half.

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Dandelion Drink

Mix one part syrup to four parts water.