Vermont Maple Experts Urge Cooks to Experiment in New Ways – NBC Boston – Boston, Massachusetts

Boston, Massachusetts 2021-06-11 19:42:00 –

Maple syrup producers in Vermont want to increase consumer reputation and interest in maple by communicating the deliciousness of their products after breakfast.

“Maple syrup isn’t just for pancakes,” said Alison Hope of the Vermont Maple Sugar Makers Association.

Hope told NECN at the height of the maple season that he wants people who rediscovered food at home during the pandemic to continue to stock maple as a staple food for their pantry.

Hope suggested that those consumers could enjoy using maple instead of other sweeteners in a variety of recipes.

“It’s really easy and fun to experiment with,” Hope said.

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The association’s long-term view of promoting maple diversity as a way to increase interest and appreciation for pure, all-natural products is as follows: Unfortunately maple season This spring. The weather conditions were bad for collecting sap to make syrup.

John Patterson joins if we consider maple to be a versatile ingredient suitable for delicious cooking.

The executive chef at Shelburne Farms used a lot of maple syrup in his cooking, showed that it was one ingredient in beef marinade, and explained that he liked the caramelized method. Gives the meat a dark brown color.

“It’s sugar,” Patterson said of maple. “If your recipe requires honey, agave, or just sugar, maple syrup is an alternative.”

Maple was more than $ 52 million in crops for Vermont producers last year, but agricultural leaders appreciate maple as the key to adding future value to rural landscapes. I think.

Denise Herrera of Burton’s Grill and Red Heat Tavern is in the chef’s pantry with Anna Rossi to make maple pistachio salmon.

Middlebury Arcadian and chef owner Matt Corent demonstrated how to grate a hard cube of maple sugar over grilled asparagus to finish a bitter vegetable note.

“It’s like the taste of Vermont,” Corrente said of Maple. “It certainly gives food a sense of place.”

Behind Burlington’s Juniper bar, Colin Walsh sprinkles rum and hibiscus limeade with maple instead of simple syrup, which goes well with both dark and light spirits and enhances his non-alcoholic summer favorites. Say you can.

“I think we’ll start with maple lemonade,” Walsh advised those who might be considering ways to use maple syrup in their beverages. “You can’t ruin it. You just make it to taste. But you like it: if you like to sweeten it a little, you tar it a little If you like to shape — go for it! “

The event had to be canceled last spring and is ready to be fully revived after the pandemic.

Framing maple syrup as well as breakfast follows previous industry efforts to educate buyers on how the product is all natural and labor intensive.

Patterson says that anyone who wants to try a familiar product in a new way, Vermont Maple Sugar Manufacturers Association website, It provides recipes and guidance on how you do Adjust the baking direction with syrup..

“Go buy a bottle of maple syrup and dive in,” Patterson said.

Vermont Maple Experts Urge Cooks to Experiment in New Ways – NBC Boston Source link Vermont Maple Experts Urge Cooks to Experiment in New Ways – NBC Boston

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