HYDE PARK, N.Y. -- Maple syrup -- that sticky, sweet stuff breakfast consumers like to pour all over their pancakes and waffles -- has many more uses, says Bill Briwa, a chef-instructor at Hyde Park’s Culinary Institute of America.
New York is the nation’s second largest producer of maple syrup -- a sap from sugar maple, red maple, or black maple trees that has been boiled down, Briwa says.
The maple is New York's state tree, by the way.
The caramelized sugars in the sap give the syrup its flavor and color. To get one quart, you have to boil about 10 gallons of sap.
The longer you boil the syrup, the more crystalized the sugars become. Put into pretty moulds, it hardens into maple sugar candy, Briwa says.
Maple sugar is also yummy in iced coffee or in a refreshing drink called a “shrub.”
To make a “shrub,” Briwa says, start with some sparkling water, add a little maple syrup, and then a dash of apple cider vinegar and top with a mint leaf.
For other maple syrup recipes, visit the CIA’s website, www.ciachef.edu, and click on the “food enthusiasts” link.
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