Why does maple get all the attention?
Here it is, a week away from x-mas eve, and time to celebrate one of New England and North America’s favorite breakfast condiment. It’s national Maple Syrup day. But, Why does maple get all the attention? You can make syrup out of anything with a starch content. In Germany, the most popular syrup is called Rheinisches Zuckerrübenkraut, derived from beets. China has a rice, wheat, or corn based syrup: Mài yá táng or maltose syrup. In Peru they have Algarrobina, a syrup from the black carob tree. Even in America, Corn Syrup is a staple in mass food production. And, some boutique outlets carry things like Birch syrup. But, there is just something about maple Syrup that makes Americans and Canadians Happy through and through.
It’s hard to imagine any other syrup on pancakes for Americans and Canadians. What else would you put on them? Rheinisches Zuckerrübenkraut? No wonder the Germans lost both world wars if that’s what they start their day with. People say things are as American as Apple pie. But, Apple pie isn’t even an American invention. According to our own Smithsonian Institute, It claims roots in England centuries ago. But, Maple Syrup was made by the Indigenous people of North America and passed onto European Settlers here. So, We should be saying “As American as Maple Syrup”.
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Why does maple get all the attention, instead of Corn?
The Natives also taught us about corn. And, we made syrup out of that too. But, Maple is the superior syrup. The problem arises that it only flows at certain times of the year, and only in colder climates. That’s one of the reasons why people flock to New England and the Canadian Maritimes in the fall. Corn Syrup has a neutral flavor and sweetness Plus, it is available in mass quantities. Where trees take years to grow, corn lives its whole life cycle in a single season. So, scarcity and the labor and time involved in making Maple Syrup contribute to the higher price tag. But, maple syrup has far more character and flavor than corn syrup.
To make maple Syrup, you boil the tree sap until it becomes a syrup. The whole process is relatively low tech, but requires time, patience, and attention to detail. It takes about 40 gallons of sap to make 1 gallon of syrup. Meanwhile Corn syrup is made by converting the corn to starch, then processing it with a series of amylase enzymes to convert it to syrup. A bushel of Corn (about 112 ears) makes about 2 gallons of syrup.
The difference is quite clear. Maple syrup is a natural product derived from natural processes. Corn syrup isn’t. And, there are a couple different types of corn syrup. The one used most in commercial products is high fructose corn syrup. They turn corn into a glucose or fructose using enzymes and chemicals.
As you may have guessed by now, maple is good for you. Corn syrup, not so much.
What makes it so good?
The indigenous people of New England discovered that if you cook down the sap of maple trees, you concentrate the sweetness from 2% to around 60%. It’s an all natural process. What happens is trees store starch in their roots during the summer and fall to get them through the winter. In Early spring, that starch flows upward. At that point, Maple syrup producers tap the tree, then slowly reduce the sap over heat to evaporate extra liquid, resulting in the amber/brown syrup we are all familiar with. Why does maple get all the attention? Because it’s good.
Beside having a wonderful flavor and being natural, maple syrup is loaded with anti-oxidants that help stave off free radicals, and possibly cancer. The syrup also contains iron, zinc, manganese, calcium, potassium, and copper (all essential nutrients for the body). And, it’s fat free. Studies have shown an increase in brain health and lowering of cholesterol with maple syrup. Of course, it’s high sugar levels and lack of fiber may contribute to dental issues and exacerbate diabetes. But, that’s why moderation is always key. Besides, it’s still better than straight sugar or other sweeteners.
It’s not just for Breakfast
Contrary to public perception, Maple syrup isn’t just for breakfast. You can even drown your dinner in it like Scout’s Friend in To Kill a Mockingbird. Although, that may not be the best idea. But, there are plenty of applications for the sweet stuff. Try our Fried Chicken and Waffle recipe. So, today, we are going to make something sweet and savory all in the same dish. And, we may even add in some booze, because, that’s what we do.
Maple Bourbon Glazed Scallops with Celery Root and Yam Puree and Apple Slaw
Ingredients
- 1.5 # Large Scallops, muscle removed
- 1 Tbsp Chopped Fresh Thyme
- 1 Tbsp Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Ginger
- 1/2 Cup Bourbon or other type of Whiskey
- 2 Tbsp Lemon Juice
- 1 Cup Maple Syrup
- 1/4 Cup Unsalted Butter
- For Apple Slaw:
- 1 Large Gala Apple
- 1/4 Cup Shaved Red Onion
- 1/4 Cup Julienne Red Pepper
- 2 Tbsp Chives Cut into 1 inch Strips
- 1/4 Cup Maple Syrup
- 1/2 Cup Cider Vinegar
- 1 tsp Dijon Mustard
- 1/4 Cup Vegetable oil (Neutral)
- For Puree:
- 1 Lb Peeled Yams or sweet Potatoes
- 1 Lb Peeled Celery Root
- 1/4 Lb Butter, unsalted
- 1/4 Cup Honey
- Oil for Cooking
- Salt and Pepper to taste
Instructions
- Mix Ginger, Herbs, Maple, bourbon, lemon juice, and a little oil, salt and pepper. Marinate the scallops in this mix for about an hour.
- Peel and Cut Celery Root and Yams into 1 inch Pieces. Boil in salted water, in separate pans until soft (They cook at different rates). Drain both well. Place celery root in food processor. Pulse and mix until smooth, scraping down sides as needed. Add in the yams, continue processing until smooth and mixed well. Add in honey, butter, salt, and pepper. Place in a pan to reheat when needed.
- Make the slaw: Julienne the vegetables and apples into 1 inch strips. Mix the cider vinegar, dijon, maple, salt and pepper, drizzle in the oil while whisking until the dressing becomes emulsified. Mix all ingredients together. Set aside until needed.
- Heat a little oil in a saute pan over medium high heat. Remove the scallops from the marinade. Save the marinade. Sear the scallops about 2 minutes per side until golden brown. Add the marinade to the pan and cook another minute or two until the scallops are completely cooked. Remove the scallops and continue reducing the marinade until it becomes a glaze.
- Reheat the yam/celery root mix. Place on a plate. Top with the scallops. Brush or drizzle the glaze over the scallops. Then top with the slaw. Serve immediately.