Today begins a series on maple syrup. Over the next few posts we’ll explore this very American food.*
One of the life’s simplest extravagances is maple syrup. People go crazy for this liquid and very edible form of gold. I have a Canadian friend who when invited to attend a brunch will ask, will there be pancakes? If so, she’ll arrive at the event open her bag and a jug of pure Canadian syrup is placed on the table—later it is tucked back into the bag. I also remember my Dad bringing home a very coveted gallon of maple syrup from a friend newly transplanted to Vermont. Don’t even think of passing the inferior stuff around the breakfast table. New Englanders can’t be fooled.
The production of maple syrup traces back beyond the Colonial period and into Native American culture. The North American Maple Syrup Producers bulletin suggests one legend involving a Native American chief who “supposedly hurled his tomahawk (probably in disgust) at a tree. The tree happened to be a maple, and sap began to flow. The clear liquid that dropped from the wound was collected in a container that happened to be on the ground below. His wife, believing the liquid was water, used it to cook venison. Following cooking, both the meat and the sweet liquid that remained were found to be delicious. Retracing how this occurred revealed that sweet sap from the maple trees was the only difference.” Another bit of New England lore suggests that perhaps the Native Americans discovered the sweetness of the maple tree by eating “sapsicles,” icicles of frozen maple sap that form from the end of a broken twig. As the ice forms, some of the water evaporates, leaving a sweet treat hanging from the tree.
Contrary to public perception, production does not take place in winter. It takes place in late March and early April at a sugar shack, where feasts are held with traditional “cabane à sucre” (sugar shack) foods: pea soup; baked beans; maple-cured ham; oreilles de crisse (fried strips of salt pork), omeletes, and maple-sweetened desserts such as, crepes and grands-pères (dumplings poached in maple syrup). To round it all out at the end of the meal everyone goes outside for the traditional hot maple taffy pull, served on a bed of fresh snow and scooped up with wooden sticks where it hardens and can be twisted, sucked and chewed.
*Note this series, more or less in its original form, was created in early 2006 for my first blog www.worldonaplate.org which is around albeit a bit dusty.