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A Vintage Bottle of ... Maple Syrup

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Jan 12, 2020 - 4:41:58 PM
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rinemb

USA

11887 posts since 5/24/2005

We found this vintage 2013 bottle maple syrup hiding in our basement fridge. So wife made a batch of blue corn pancakes and we popped the cork. Now I don't know if maple syrup improves with, but this was dang good.
And, I will not assume who's syrup is better, that from North of the border, or that syrup from South of the border. Brad


 

Jan 12, 2020 - 5:54:59 PM

bubbalouie

Canada

13286 posts since 9/27/2007

Sugar & salt are natural preservatives I don't think it can go bad with the cap on.

It gets that crunchy sugar forming on the cap or cork.

This is my regular tipple. I use it with my bacon & we always add a splash in with halved acorn squash roasted in the oven. Add a nob of butter & some S&P & roast them @ 350 for 45 mins. to an hour. One half serves one on the half shell. If you scoop it out into a bowl you're missing out on experience. You have to eat it out of the natural bowl. 

A dash of maple on some whisky on the rocks is nice after a nice dinner too!

The darker stuff has more mapley goodness.

https://www.lbmapletreat.com/product/pure-maple-syrup-canada-grade-a-amber-rich-taste-250-ml-26179

Edited by - bubbalouie on 01/12/2020 17:59:29

Jan 12, 2020 - 7:53:19 PM

chuckv97

Canada

46646 posts since 10/5/2013

North or South of this border....? I’ve heard tell that if the temperatures warm up slowly rather than quickly, you’ll get better syrup/sirop.

Edited by - chuckv97 on 01/12/2020 19:55:11

Jan 12, 2020 - 10:35:25 PM
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raybob

USA

13443 posts since 12/11/2003

I’ve had dark maple syrup from around Kingston, ON, and it’s delicious.

Jan 12, 2020 - 10:53:25 PM
Players Union Member

Brian T

Canada

16077 posts since 6/5/2008

The chemistry of maple syrup, sealed in a bottle, should not change much with time.

Maple syrup is graded by color and flavor. That and some cheap rye whiskey are parts of
a respectable lamb leg marinade for BBQ.

Here in the far west, the big deal is birch syrup. It is really dark and smokey (if you like that).
Sugar-wise, it's thin. Pretty nice on buckwheat pancakes.

Jan 12, 2020 - 10:53:58 PM

Paul R

Canada

12234 posts since 1/28/2010
Online Now

There are sugar shacks in the Kingston area, Ray. I came across a couple of people from the farmer's market in Morrison's Restaurant (across the street) once, with their own bottle of maple syrup, They said they didn't want the "water and sugar" that the restaurant supplies on their pancakes.

Quebec produces 72% of the world's maple syrup. That stuff is valuable. https://en.wikipedia.org/wiki/Great_Canadian_Maple_Syrup_Heist  The stolen syrup was "redistributed" in New Brunswick and Vermont.

Jan 13, 2020 - 3:32:16 AM
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OM45GE

USA

93558 posts since 11/7/2007

My best friend does small batch maple sugaring in New Hampshire (when the weather cooperates). It’s a lot of work but the results are worth it. It’s also nice to sit near the evaporator on a cold day with a glass of scotch.

Jan 13, 2020 - 4:28:45 AM
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rinemb

USA

11887 posts since 5/24/2005

quote:
Originally posted by chuckv97

North or South of this border....? I’ve heard tell that if the temperatures warm up slowly rather than quickly, you’ll get better syrup/sirop.


Yep, that border.  Syrup, sirop, then surple...murple surple.  

Any other genuine maple syrups we ever bought were NE USA.  I believe our bottle in the pic was a gift from my daughter when she was in Montreal.  Brad

Jan 13, 2020 - 4:31:10 AM
Players Union Member

rinemb

USA

11887 posts since 5/24/2005

I am curious how all of you use real maple syrup. We don't eat enough pancakes to use a big bottle. Brad

Jan 13, 2020 - 4:43:36 AM
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Texasbanjo (Moderator)

USA

23718 posts since 8/3/2003
Online Now

rinemb One way to use real maple syrup is to make maple sugar candy. Nothing in the candy world tastes better... at least not to me. My grandmother used to make those little candies and I hadn't tasted one in many a year until a friend of mine came back from Mass. and brought me half a dozen of the little jewels. Pure heaven!!!

Jan 13, 2020 - 5:04:04 AM
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OM45GE

USA

93558 posts since 11/7/2007

quote:
Originally posted by rinemb

I am curious how all of you use real maple syrup. We don't eat enough pancakes to use a big bottle. Brad


I use maple syrup as a flavoring when I brine whole poultry.

It’s great as an ingredient in glazes for roast meats. I use a dry rub before grilling and then brush on a glaze to finish. The combination of salty/spicy and sweet is yummy. 

You can try mixing a little into oatmeal instead of adding white sugar.

If maple syrup does start to crystalize, heating it gently will reconstitute it. I just put the bottle of syrup in a pan of water and turn the stove burner on low. I do the same thing to heat the syrup before pouring it on pancakes or waffles. Much nicer than cold syrup. 

Jan 13, 2020 - 5:34:11 AM
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rinemb

USA

11887 posts since 5/24/2005

So, do folks pour over and saturate their pancakes or, do you dip your forkfull into a puddle or ramekin of syrup?

I like the idea of using some maple syrup on meat. Never done it. Brad

Jan 13, 2020 - 5:48:41 AM
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OM45GE

USA

93558 posts since 11/7/2007

I have always poured the syrup over pancakes or waffles, but not enough to saturate them. If I wanted that much maple syrup I would just chug it from the bottle.

Jan 13, 2020 - 5:56:48 AM
Players Union Member

rinemb

USA

11887 posts since 5/24/2005

quote:
Originally posted by OM45GE

I have always poured the syrup over pancakes or waffles, but not enough to saturate them. If I wanted that much maple syrup I would just chug it from the bottle.


laugh

Edited by - rinemb on 01/13/2020 05:57:14

Jan 13, 2020 - 5:58:07 AM
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rinemb

USA

11887 posts since 5/24/2005

I save the saturating for the softened butter. ;-)

Jan 13, 2020 - 7:09:04 AM

1981 posts since 1/16/2010

I like to add a little syrup to my oatmeal.

Birch syrup sho’ is good as mentioned before. And don’t forget dandelion syrup!

Jan 13, 2020 - 7:16:39 AM

1154 posts since 7/12/2004

quote:
Originally posted by Texasbanjo

rinemb One way to use real maple syrup is to make maple sugar candy. Nothing in the candy world tastes better... at least not to me. My grandmother used to make those little candies and I hadn't tasted one in many a year until a friend of mine came back from Mass. and brought me half a dozen of the little jewels. Pure heaven!!!


Vermont's Jenny Brook festival in June is held at the Tunbridge fairground and the main food concession is all about maple syrup. Big gallon jugs of the good stuff at the condiment table. Different sized pieces of maple sugar candy sold by the piece, starting at 25 cents. Maple soft serve ice cream and shakes. I look forward to the food almost as much as the music, which is spectacular on and off stage.

Jan 13, 2020 - 7:18:19 AM

445 posts since 9/21/2018

Being from the deep South, I strongly feel that if we are discussing syrups that cane syrup be brought into the conversation. As much as I enjoy some maple syrup, nothing tastes better to me than fresh cane syrup.

Edited by - Moose_Roberts on 01/13/2020 07:25:32

Jan 13, 2020 - 7:29:01 AM
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Banjo Lefty

Canada

1757 posts since 6/19/2014

I used maple syrup (from Quebec) as a glaze on salmon filets. Sometimes I mix it 50% with Dijon mustard, sometimes I use it straight. The fish goes on a bed of lemon slices, and the syrup gets brushed on top. Into the oven for 45 minutes or so, depending on the thickness of the filet. In summer, I do 'em on the grill.

Jan 13, 2020 - 8:41:36 AM
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Brian T

Canada

16077 posts since 6/5/2008

Salmon Candy. The pure Canadian maple syrup is part of the brining solution.
Salmon fillets cut into pieces about 1" x 3".
Then into a BIG smoker with alder wood overnight.
The fish is quite brown on the outside when done.
Bet you can't stop at one piece. I'll put up the recipe when I find it.

I think I could brew up a mop for game in the smoker, apple cider, maple syrup. thin
gs like that.

Jan 13, 2020 - 8:53:56 AM
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heavy5

USA

1081 posts since 11/3/2016

Pancakes , waffles , & in my coffee .
I believe syrup & honey have similar longevity -- maybe forever ?

Jan 13, 2020 - 9:27:40 AM

Paul R

Canada

12234 posts since 1/28/2010
Online Now

On my pancakes, the wife's waffles, and oatmeal. I drown everything.

Toward the end of my last year of teaching in Toronto, we took a trip to Quebec City. It included a trip to a cabane a sucre on the Ile d'Orleans. They served a meal of, among other things, beans, boiled potatoes, and fried lard, which was what the settlers had to make do with in winter. The lady serving poured maple syrup over everything - not a bad idea, considering the nutrients/anti-oxidants in maple syrup.

Jan 13, 2020 - 10:14:57 AM
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bubbalouie

Canada

13286 posts since 9/27/2007

When I lived in Kingston, Delta was the place to go to the sugar bush north of there.

They have pancake dinners all day long. As a kid I went & they used a horse drawn sleigh with a tank to gather the buckets. Now I imagine it's all lines right to the sugar shack.

Back then every spring we'd go there on a scout trip & a feild trip from school too! Then another one with my grandparents where they'd stock up on the gallon cans full! 

Like I said try above try a squash like I mentioned . You won't be sorry.

They have discovered you can get syrop out of broad leaf maples out here. The ratio of sap to syrup is over 40-1 though.

Jan 13, 2020 - 10:42:45 AM
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Brian T

Canada

16077 posts since 6/5/2008

There are sugars in most rising tree saps in the spring. Comes down to concentration and taste.
While I might not like oak or hickory syrup, the maples and birch are nice treats.

Which reminds me, I need a dose of buckwheat pancakes & birch syrup. -35C when I got up.

Jan 13, 2020 - 2:10:08 PM
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rinemb

USA

11887 posts since 5/24/2005

quote:
Originally posted by Moose_Roberts

Being from the deep South, I strongly feel that if we are discussing syrups that cane syrup be brought into the conversation. As much as I enjoy some maple syrup, nothing tastes better to me than fresh cane syrup.


Have no fear.  I have way more cane sugar around than maple.  I like it on biscuits, make cookies with it, with scrapples or livermush, etc.  Brad

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