What is the first thing that comes to your mind when you think about Vermont? My answer is always MAPLE SYRUP! Because who doesn’t love syrup! Maple syrup is good on and in practically everything and for every meal.
The obvious choice is to have maple syrup on pancakes or waffles. There is nothing quite like waking up in the morning and having someone cook you breakfast, especially when syrup is involved. Those fluffy pancakes and delicious waffles are the things that dreams are made of. Have you ever tried warming your maple syrup in the microwave before putting it on your breakfast? Let me tell you, there is nothing better! However, breakfast isn’t complete without a hot cup of coffee. Instead of sugar, try adding a little bit of maple syrup. I promise, you won’t be disappointed!
Maple syrup is also a necessity with lunch. Did you know that a ham and cheese sandwich goes GREAT with maple syrup? I know, sounds strange, right? This isn’t an ordinary ham and cheese sandwich though, it’s a monte cristo. The bread is actually french toast, with warm ham and melted cheese. This sounds delicious already, but to top it off, you dip the sandwich in maple syrup. This makes the perfect brunch meal!
You also can’t go wrong with incorporating maple syrup into your dinner either. A very “Vermont” thing to do is simply to have breakfast for dinner, so you can double up on those pancakes and waffles, or dive into some eggs with maple breakfast sausage. However, there are so many options for adding maple syrup into your dinner or even substituting it as a healthier option than granulated sugar! I like using maple syrup in stir fry or in my recipes for slow cooker meatballs.
Last, but most definitely not least, is dessert! Obviously maple syrup and dessert go hand-in-hand. One of the easiest choices is vanilla ice cream with maple syrup. I know it sounds simple, but it is the best combination. If you want to get really fancy you could try maple creme brulee or maple cheesecake. You can even make it a healthy dessert by roasting bananas with maple syrup and cinnamon!
Now, to be a true Vermonter, you must have sugar on snow, which is good any time of the day. Here’s how: Heat syrup and butter in a pot on the stove (about 1 quart of syrup per stick of butter). Make sure you watch it carefully and stir regularly. You will need a thermometer because when the syrup reaches 234 degrees fahrenheit, it is ready to be poured over the snow. Poor it slowly and carefully. If the syrup sits on top of the snow, it’s ready! Peel it off and enjoy!
Stay tuned for next week’s blog on how syrup is made and where to get it in the Okemo Valley! In the meantime, let us know your favorite way to have maple syrup!
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