Make it with maple syrup

I am hopelessly sweet on maple syrup. It’s so pure, so unpretentious. Unlike a lot of the up-and-coming refined sweeteners out there, maple syrup isn’t afraid to reveal its roots. “Straight from the tree,” it boasts with timeless, earthy charm. “There’s no funny business here.” It’s easy to fall in love with a taste that has a tradition of its own. Generations of hardworking folks have fed their families and made a living tapping maple trees to collect the clear and almost tasteless sap that, when boiled, condenses into the sweet amber elixir we call syrup. Because there is no additional processing or refinement involved in making syrup, it retains all of the healthy micronutrients that make it a truly wholesome treat. Don’t be fooled by the many impostors that have bullied their way into the breakfast aisle at the supermarket. These pseudo-syrups are cheaper because they skimp on quality. Most contain high-fructose corn syrup with imitation maple flavor, and they certainly don’t do justice to pancakes or baked goods. Although real maple syrup is often delegated to a small section of the syrup shelves and bears a higher price tag, it is the only way to go if you want rich, honest-to-goodness flavor. Maple syrup varies in terms of color, taste and consistency. As a rule of thumb, the lighter the color, the more subtle the flavor. According to The Massachusetts Maple Producers Association (www.massmaple.org), lighter syrup is generally made earlier in the season, and darker syrup is made later. But color and flavor can also be affected by weather changes and chemical changes in the trees as they awaken from winter dormancy. There is no difference in quality based on color; it’s merely a matter of personal taste. The question of quality arises when we look at the production practices involved in making maple syrup. Organic certification is the only guarantee that you’re buying syrup from forests that are managed without pesticides or chemical fertilizers. And it also assures that no formaldehyde is used in tree tapping. Although the use of formaldehyde to increase sap flow is illegal, there are still reports of this poisonous practice being used in the United States and Canada. Organic standards even limit the number of taps per maple trees to sustain long-term tree health. With all of the recent controversy over strange artificial sweeteners and genetically modified sugar, why not give maple syrup a chance to sweeten more than just an occasional breakfast waffle or bowl of oatmeal? Add a dash to coffee or tea, drizzle over vanilla ice cream, and try substituting syrup for sugar in recipes. Maple syrup will lend a lovely brownish tinge to your creations, giving them an even richer appearance as well as a hint of unique flavor. Use 3/4 cup of syrup in place of each cup of sugar, and reduce the liquids in the recipe by 3 tablespoons for each cup of maple syrup used. If treated with TLC, pure maple syrup will last a long time, making your investment in quality all the more worthwhile. Store unopened syrup in a cool, dark place for up to two years. (Improperly stored syrup can grow mold.) Once it has been opened, refrigerate your syrup for up to a year, and then bring it to room temperature or warm on the stove before serving. Maple Syrup Applesauce Muffins Prep Time: 15 Minutes Cook Time: 25 Minutes Makes: 12 Muffins 1-1/2 cups flour 1 cup graham flour 1 teaspoon cream of tartar 1/2 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons cinnamon, ground 1/2 teaspoon nutmeg, ground 2 large eggs 3/4 cup milk 3/4 cup applesauce 1/4 cup maple syrup 1/2 cup dried cranberries, sweetened with orange juice Preheat oven to 350 F. Grease muffin pan or use paper liners. In a medium bowl, combine flours, cream of tartar, salt, baking soda, cinnamon and nutmeg; mix well. In a small bowl, whisk together eggs, milk, applesauce and maple syrup. Stir wet ingredients into dry ingredients just until combined (do not over-mix); fold in cranberries. Spoon mixture into prepared muffin pan and bake for 25 minutes.