Very Maple Syrup (Paperback) by Trainer Thompson, Jennifer
Paperback; Published 9/1/2003; 112 Pages; ISBN 9781587611810
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During winter months in Vermont, New York, and Canada, while little else is harvested, holes are bored into maple trees and their clear, sweet liquid pours into ready buckets. It’s called “sugar season,” and it’s the beginning of what will soon make many a breakfast, entrée, and dessert around the world deliciously smokey and sweet. In Very Maple Syrup,, Jennifer Trainer Thompson showcases this unique ingredient with recipes like Maple Cinnamon Rolls, Pulled Pork with Maple BBQ Sauce, Cornmeal Cupcakes with Maple Frosting, and Rhubarb-Maple Tart. Long ago, American Indians first taught the European colonists how collect sap and boil it down to maple syrup; today, Thompson will teach you how to thoroughly enjoy this sugary nectar of the forest.
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Never immerse mushrooms in water to clean them- they'll lose their flavor and turn soggy. Instead, just give them a quick wipe with a damp paper towel to remove any dirt.