maple buttercream--and more!

I've realized that I hadn't really tasted maple until moving to Canada. I grew up eating pancakes covered with my mom's version of maple syrup: equal parts brown sugar, granulated sugar, and water boiled and flavored with mapleleine. If I were trying to raise seven kids on a social worker's income, I would have done the same. It was better than that nasty bottled artificial maple anyway.

When I left home, I started buying "real" maple syrup. How fancy. I thought it was pretty good and that I had moved up in the world. I was, of course, usually buying the cheap generic brand.

The maple situation immediately improved when we moved to Ottawa. Even the generic brand was better than anything I'd ever had. Then, a few weeks ago, we went out to Proulx Farm to check out the sugar bush activities.

In addition to sampling a variety of tasty maple treats (maple cotton candy!), we learned all about the process from sap to syrup. I always knew that maple sap was processed to get syrup, but I always assumed that the sap was more sticky and maple-y than the syrup and that the processing was about thinning the sap to a usable form. (Perhaps this was because of the many sticky encounters I've had with pine sap on backpacking trips; I never thought about evaporation--duh). I was amazed to see that the sap is very clear, quite like water--in fact 96-98% water. The sap is boiled and reduced and filtered to make the syrup. I love this process of learning, of figuring out where my food really comes from and how it begins.

We brought home a block of maple sugar and a jug of maple syrup. The two have been delighting my kitchen and my tastebuds. The maple syrup, even at a medium grade, is more flavorful than anything I've had before. It's so dense and smoky and sweet. I've been playing around with in in a variety of concoctions. The macarons, of course, which you're probably getting sick of seeing; this version is an almond/ pecan meringue with maple buttercream. And a cupcake, which is another experiment for Cupcake Camp. It's a basic vanilla cupcake with a bit of cinnamon and maple sugar. Then the maple buttercream. At some point, this cupcake will have bacon, but I'm not sure what do with it: baked into the cupcake, sprinkled under the butter cream or on top, candied or straight. If you have suggestions, please. . .

I also played around with maple candy, based on an old family recipe for honey candy. My cousin gave me the idea to try this. The honey candy is a mix of honey, sugar, and cream boiled to nearly the hard crack stage (290 F) and then pulled--basically makes a hard taffy. I used the same basic process and the taste was amazing, but the texture not so much. It was ok, but a little grainy. I'm thinking skip the sugar on the next attempt--if there is one. I'm not much ofa confectioner, so I'm not even sure how to troubleshoot this one. Again, any suggestions?

My maple education. Thanks for joining me.


Maple Buttercream (adapted from MS Baking)

I recommend this maple buttercream. You will love it and you will want to eat it on everything. But be sure to buy the best maple syrup you can get--it will be worth the money.

3 egg yolks
1 cup maple syrup
1 cup unsalted butter

Beat the eggs until light and fluffy. Set aside. Bring maple syrup to a boil in a small saucepan; cook until it reaches 240 F. Slowly pour syrup into eggs--with mixer running--until completely incorporated. Continue beating until mixture is cool. Add butter one tablespoon at a time until frosting is fluffy.

Enjoy with cakes, cookies, by the spoon, etc.

(Note: Buttercream can be frozen for later. After defrosting, whip it for 3-5 minutes to restore the fluff)