As a kid growing up in New England, sugaring was a sure fire way to know that spring was coming. “Sugaring” is the process of extracting the sap from Sugar Maple trees. On every back road, clear plastic tubes were strung tree to tree, emptying in to large vats. Every now and again, you can still see the more traditional method being used. A bucket nailed to a tree with a spigot tapped into the trunk.
The sap will only rise when the days are warm and the nights are cold. Then the sap is collected and boiled down into syrup. This is traditionally done in “sugaring shacks” over a wood fire. It is a long and tedious process, but the yield is a thick, sweet, dark-golden brown syrup that, in my opinion, is the life-blood of New England.
Maple syrup can come in four different grades. These grades are based on the color and flavor of the syrup. The first is Grade A Light Amber. This has the lightest flavor and color, as it is harvested and made the earliest in the season. Next is Grade A Medium Amber. It is a little darker and stronger in flavor and is harvested as the days get slightly longer and warmer. This is the most popular table syrup used for pancakes and waffles. Grade A Dark Amber is the next in line, is darker still and stronger than the medium amber. This just happens to be my favorite grade for almost any use. It has a dark amber brown color and a fairly good maple flavor. Finally there is Grade B maple syrup. Do not be discouraged by the name, Grade B is just as good as the Grade A syrups. This is the last harvest of maple sap and makes the darkest and most richly flavored syrup. Grade B is very often used for baking and cooking because of its strong maple flavor.
Maple syrup has always been, and still is, a staple in my house. Even as I went off to Colorado for college I was sent with a bottle of it and received a refill as needed. I could not honestly imagine what my life would be like with out it. Even some of my fondest childhood memories revolve around maple syrup.
You see, when I was in grade school, my class took a trip to a traditional sugaring shack. Even now I can remember seeing the process from start to finish very clearly. I remember being taken out in the snow to the Sugar Maple grove on the farm. We were each allowed to taste the raw maple sap. It is somewhat like very weak maple syrup. Then the whole class crowded into the tiny shack to see the sap being boiled down. At the end of this delightful journey, we partook in a New England Tradition. Each of us was allowed to make one snowball and bring it back to the shack. We each took a turn walking up to the side of the vat and our guide poured fresh, warm maple syrup on the snow. It is one of the simplest dessert and a tradition that, until very recently, I followed every winter. It can be somewhat messy but I recommend that everyone try it.
Simply warm maple syrup in the microwave for 15-20 second and pour over a fresh snowball. If you’re tentative about using snow from the ground, vanilla ice cream can be easily substituted and is just as tasty.
Maple syrup is a versatile and fairly healthy sweetener. My family uses it in everything from cookies to cakes, on vegetables, in chutney and compotes, in tea and in one of my favorite dishes, Maple Butter Pork.
Maple Butter Pork
1 pork tenderloin
2 tablespoons butter
¼ cup maple syrup (use Grade A Medium Amber or darker)
¼ cup sherry
salt and pepper to taste
1. Preheat the oven to 350º. Season the pork with salt and pepper
2. Using a frying pan that can go in the oven, melt the butter and maple syrup over medium high heat. (If you do not have a frying pan that can be used in the oven, simply follow steps 1 through 3 and transfer the pork into a baking dish).
3. Sear the pork in the butter and syrup mixture on all sides until it is a medium, golden brown. Add the sherry to deglaze the pan.
4. Place the pork in the preheated oven and continue to cook until it is opaque throughout. (About 7-10 minutes).
5. Remove from the oven and allow it to rest on a plate for 5 minutes before cutting it. The left over juices can be reduced over medium low heat until thickened and used as a delicious sauce.
This dish can be used for almost any occasion and is eaten year round in my house. I hope those of you who have yet to be introduced to the wonders of maple syrup, will go out and try it. Enjoy!
