From the Maine Windjammer Association Newsletter
It’s close on to “sugaring” time in the northern Maine woods; the days are getting longer and the sap is starting to run. From the end of February through March the sugar maples will be yielding their clear, sweet juice to be boiled down and processed into what is truly golden nectar from the gods. The eagerly anticipated sugaring weeks promise that spring is on her way, warmth and sunshine soon to be enjoyed. It is also a brief but intense time of arduous work. Sap runs quickly and also spoils quickly; it must be processed within hours after being gathered. According to the Maine Maple Producers Association, “syrup makers work round the clock once the spring run has started.” The MMPA website is full of other interesting facts as well, for instance, a 40 year-old sugar maple may yield as much as 40 quarts of sap in a season; however, the boiling and processing of what seems like a large quantity reduces it to only one quart of syrup . . . no wonder it is akin to liquid gold!
The schooner cooks proudly support the local sugaring industry and provide Maine maple syrup for guests to pour liberally on fluffy pancakes, French toast, oatmeal—you might even try a spoonful in your tea or coffee! But Maine’s liquid gold can be used in a multitude of other ways as well, and we’re happy to share some flavorful recipes and ideas with you.
From the Lewis R. French:
Maple Bran Muffins
1 ¼ C maple syrup
3 eggs
3 ¼ cups crushed bran flakes
1 ½ cups sour cream
1 ½ cups flour
1 ½ tsp baking soda
Preheat oven to 400˚. Beat syrup and eggs together in a large bowl until well blended. Mix in the bran flakes and let stand a few minutes. In the meantime, in a separate bowl, mix together flour and baking soda. Add the sour cream to the bran flakes and mix well. Add the flour mixture and stir until just moistened. Batter will be lumpy. Spoon into greased muffin tins and bake at 400˚ for twenty minutes.
From MWA Chef Eileen Worthley:
Maine Maple-Walnut Bread Pudding
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed day-old or stale bread
1 granulated maple sugar
1/4 cup (1/2 stick) butter, cut into small chunks
Optional: 1 cup chopped walnuts, dried cranberries, or raisins
Preheat the oven to 350˚. Strew cubed bread and walnuts/fruits and chunks of butter in a buttered 13 by 9 by 2-inch pan. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over bread and all. Sprinkle maple sugar (or brown sugar) over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
From MWA Chef Eileen Worthley:
Maine Maple Mixed-up Pudding
1 cup sugar
2 Tbsp soft butter
2 cups flour
1 tsp salt
2 tsp baking powder
1 cup milk
3 cups boiling water
2 cups maple syrup
¼ cup butter
Cream the sugar with the softened butter. Add dry ingredients, then milk, and beat well. Pour into greased 9 X 13 pan. Combine boiling water, maple syrup and butter and pour over the batter. Bake at 350˚ for about a half hour. Serve in bowls while warm, topped with whipped cream.
Maple-Mustard Glaze for Baked Ham
½ cup Pommery or other stone-ground mustard blended together with ¼ cup maple sugar or syrup and ¼ tsp ground cloves
If these recipes sound appealing, you’ll love Windjammer Cooking: Great Recipes from Maine’s Windjammer Fleet. Contact any of the captains in the fleet or purchase a cookbook online from the Maine Windjammer Association.
