Sap, Syrup & Sugar
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Sweet Molasses Bread Recipe Source: Yield: 2-3 Loaves
Sweet Molasses Bread Recipe Source: www.melskitchencafe.com Yield: 2-3 loaves Ingredients: 2 ½ cups warm water (about 110°) 1 ½ Tbsp instant yeast 5 Tbsp molasses 2 Tbsp unsweetened, natural cocoa powder 3 Tbsp canola oil 5 Tbsp honey 2 tsp salt 3 Tbsp vital wheat gluten (optional, but it will make the bread lighter and softer) 4 cups white whole wheat flour 2-3 cups all-purpose flour (use bread flour if not using the wheat gluten) 1 Tbsp butter Steps: . In the bowl of an electric stand mixer fitted with a dough hook (or in a large bowl with a wooden spoon if making by hand), combine the water, yeast, molasses, cocoa, honey, salt, gluten (if using), and 2 cups of the whole wheat flour. Mix until combined. With the mixer running, slowly add 1 more cup of whole wheat flour. Start adding the remaining whole wheat flour then the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 7-10 minutes (about 15 if kneading by hand). The dough should be soft and slightly tacky but shouldn’t leave much residue on your fingers if you grab a piece. Turn dough into a large, lightly oiled bowl, cover with greased plastic wrap or light towel. Let rise until doubled. Lightly punch down the dough and divide into three equal pieces. Form into tight oval loaves and place on lightly greased baking sheets (use two baking sheets to avoid crowding bread). Lightly cover with greased plastic wrap or a light towel. -
Find Moths with Moth Traps
3.5 Sugaring Moth traps will attract the greatest variety of moths, but not all moths are equally attracted to light. Some can be observed using sugary bait instead. Moths come to “sugar” because they feed on nectar, sap and honeydew, all of which are unrefined sources of sugar (however, some moths do not feed as adults, and therefore will never be seen at sugar sources). The success of the technique is variable - warm humid nights with a light wind are best for sugaring (as they are for most forms of mothing), but the technique will also work on far from ideal nights, and not work on nights that seem good for no apparent reason. Ingredients 454g Tin of Black Treacle 1Kg Brown Sugar (the darker the better) 500ml Brown Ale or Bitter (fizzy drink like cola will do as an alternative) Paint brush. Slowly heat the ale (or cola) in a large pan and simmer for five minutes. Stir in and dissolve the sugar, followed by the treacle and then simmer for two more minutes. Allow to cool before decanting into a container. A drop of rum stirred in just before use is recommended but not essential. Paint the mixture about eye level onto 10- 20 tree trunks or fence posts just before dusk and check for moths by torch-light for the first two hours of darkness. A variation of this technique is “ wine roping ”. This works on a similar principle to the above. Ingredients Bottle of cheap red wine 1kg sugar 1m lengths of thick cord or light rope made from absorbent material. -
Cabot Creamery Cooperative Receives U.S. Dairy Sustainability
June 24, 2016 • Vol. 80, Num ber 6 Published monthly by the Vermont Agency of Agriculture • www.vermontagriculture.com Cabot Creamery Cooperative Receives U.S. Dairy Sustainability Award for Real Farm Power™ Program Effort to Reduce Food Waste and Energy Use Has Cows Providing Cream and Electricity for Cabot Butter By Laura Hardie, New England Dairy U .S . Dairy®, established under Promotion Board the leadership of dairy farmers, announced its fifth annual U .S . abot Creamery Cooperative Dairy Sustainability Awards during has been recognized with a a ceremony May 11 in Chicago . C2016 U .S . Dairy Sustainability The program recognizes dairy farms, Award for Outstanding Dairy businesses and partnerships whose Processing & Manufacturing sustainable practices positively Sustainability . The cooperative impact the health and well-being of was selected for its Real Farm consumers, communities, animals Power™ program which is the and the environment . latest in a series of sustainability Real Farm Power™ reduces projects pioneered by the 1,200 greenhouse gas emissions by 5,680 dairy-farm families of Agri-Mark tons annually while generating 2,200 dairy cooperative, owner of Cabot megawatt hours (MWh) of clean, Members of Cabot Creamery Cooperative accept the 2016 U.S. Dairy Creamery Cooperative . The program renewable energy per year to offset Sustainability Award for Outstanding Dairy Processing & Manufacturing takes a closed-loop approach, the power needed to make Cabot™ Sustainability in Chicago, Illinois on May 11, 2016. From Left to right: Amanda recycling cow manure, food scraps butter . The $2 .8 million project is Freund of Freund’s Farm Market and Bakery, Ann Hoogenboom of Cabot and food processing by-products expected to have a six-year payback, Creamery Cooperative, Steven Barstow II of Barstow’s Longview Farm, Phil to produce renewable energy on a and it offers a blueprint for scaling Lempert journalist and the Supermarket Guru, Caroline Barstow of Barstow’s Massachusetts dairy farm . -
Delicioussm GOLDEN BROWN SUGAR Product Information Sheet
9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com DELICIOUSsm GOLDEN BROWN SUGAR Product Information Sheet Product Code BR0050 A brown sugar produced by enrobing cane granulated sugar with high quality cane juice molasses. Delicious Golden brown is perfect for baked goods, barbecue sauces, or any formulation where a quality brown sugar is desired. Label Declaration: Brown Sugar (Sugar, Molasses) ANALYSIS Dry Solids 98% min Moisture 2% max Ash 2% max. Color Golden Brown Odor Typical of Brown Sugar Sucrose 90% typical Invert 4% typical NUTRITIONAL ANALYSIS Per 100 g Calories 390 Moisture 2g Carbohydrate 97.6 Sugars 97.6 Ash 0.40 Sodium 17 mg Potassium 96 mg Magnesium 9 mg Calcium 25 mg Not a dietary significant source of protein, fat, vitamins or fiber. MICROBIOLOGY Aerobic Plate Count – Max 500 cfu/g Yeast & Mold – Max 100 cfu/g Pathogen free Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave. Brookfield, Illinois 60513 www.sweetenersupply.com www.powderedcellulose.com Allergen Statement Brown Sugar Allergen Source: Present in Used on same Comments: Product production line Dairy: No No Egg/Egg Derivative: No No Soy/Soy Derivative: No No Peanut: No No Wheat/Wheat No No Derivative: Fish (Cod, tuna, No No etc): Nuts (tree nuts, No No etc): Crustaceans (shell No No fish, lobster, etc.): Mollusks (snail, No No clams, etc.): Seeds (sesame, No No celery, etc.): Gluten: No No Colors (FD&C, No No Caramel color): MSG: No No Sorbates: No No Sulfites: No No Benzoates: No No BHA/BHT: No No Artificial No No Sweeteners: Animal derivatives: No No Mustard No No Phone (708) 588-8400 Fax (708) 588-8460 Revision 3 3/21/16 approved VP Food Tech 9501 Southview Ave. -
Maple Sugar Blondies
S H E L B U R N E F A R M S Maple Sugar Blondies Adapted from Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli INGREDIENTS For the dough 2¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup canola oil ¼ cup Vermont maple syrup (use Grade A: Dark Color with Robust Taste or Grade A: Very Dark Color with Strong Taste for a stronger maple flavor) ¾ cup granulated maple sugar (or packed light brown sugar) 1 large egg beaten For the frosting ¼ cup Vermont maple syrup (see note above) ½ cup granulated maple sugar ½ cup confectioner’s sugar 6 tablespoons cold, unsalted butter cut into small pieces ½ teaspoon pure vanilla extract PREPARATION 1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, and salt. 2. In a separate bowl, beat together the canola oil, maple syrup, maple sugar, and white sugar until well blended. (If you have one, use a stand mixer fitted with a paddle attachment on medium speed.) Add the egg in a slow stream. Mix in the flour mixture in thirds, blending after each addition. (Use low speed in stand mixer.) 3. Press dough evenly into prepared pan. Bake 20-25 minutes until the blondies are golden brown and starting to crack on the top like brownies. Remove the pan to a cooling rack and cool for about 30 minutes before frosting. It should be warm to the touch, not hot. 4. The frosting: While the blondies are baking, bring the maple syrup to a simmer in a medium, heavy-bottomed saucepan over medium-high heat. -
Maple Cream Machine
USER MANUAL CDL MAPLE CREAM MACHINE CDL Maple Sugaring Equipment Inc. [Type a quote from the document or the summary of an interesting point. You can position the text box anywhere in the document. Use the Text Box Tools tab to change the formatting of the pull quote text box.] Thank-you for choosing a CDL Maple Cream Machine. Our years of experience serving maple producers guarantees that you have acquired an efficient and good quality piece of equipment. Before installing and operating the equipment, make sure you understand all of the instructions in this manual. In addition, if any problem occurs upon receipt of your equipment, immediately contact your local representative or CDL. TAKE NOTES Take note of the following details for future reference: Brand: _________________________________________ Purchase date: ___________________________________ Model number: ___________________________________ Serial number: ___________________________________ Serial Number Location: The serial number is located on the side of the machine. Dimensions 8 liters 16 liters Width : 63cm /25po 64cm /25.5po Height: 68cm /27po 76cm /30po Depth: 50cm /20po 71cm /28po Total weight : 41kg /90lb 55kg /120lb CDL Maple Sugaring Equipment Inc. 2 [Type a quote from the document or the summary of an interesting point. You can position the text box anywhere in the document. Use the Text Box Tools tab to change the formatting of the pull quote text box.] Must be done before using the cream machine for the first time Prepare a solution of soapy water and add ¼ cup (250 ml) of vinegar or acetic acid in 1 gallon (4 liters) of soapy water. Pour the solution in the funnel of the cream machine and run it for at least 5 minutes. -
Sugar and Wine Ropes
SUGAR AND WINE ROPES Another approach to the capture of moths is the use of sugar traps and wine roping. In this approach, a strong, sweet mixture is painted onto posts, fences or trees, or an impregnated rope is draped over suitable supports. Moths will visit the `trap' to feed, and can then be potted for examination. Light traps will attract the greatest variety of moths, but some species, which are very rare at light, can be found more frequently by sugaring e.g. Old Lady. The simplest form of sugaring consists of the use of rotting fruit as an attractant. A netting bag can be suspended over the bait, and the moths will be attracted to the fruit by scent, will feed, and then be captured in the trap. This is the classic method of trapping some tropical butterflies but can also be used for moths in this country. Alternatively ‘sugaring’ can be tried and there are may different or secret recipes that have been tried over many years but the standard recipe seems to be the following: Place approximately ½ a pint of beer (stout works well) in a saucepan together with about 1kg of brown sugar (unrefined sugar is good, and dark molasses sugar is even better) and about 0.5kg of dark treacle. Bring the mixture to the boil stirring continuously to dissolve the sugar and treacle into the mixture. Simmer for about five minutes, and then remove from the heat and allow to cool. While the mixture cools, a scum will form on the surface. This is sugar crystallizing out of the solution and it should be stirred back into the mixture. -
Chaucer's Presspak.Pub
Our History established 1964 1970’s label 1979: LAWRENCE BARGETTO in the vineyard The CHAUCER’S dessert wine story begins on the banks of Soquel “Her mouth was sweet as Mead or Creek, California. In 1964, winery president, Lawrence Bargetto, saw honey say a hand of apples lying an opportunity to create a new style of dessert wine made from fresh, in the hay” locally-grown fruit in Santa Cruz County. —THE MILLERS TALE With an abundant supply of local plums, Lawrence decided to make “They fetched him first the sweetest wine from the Santa Rosa Plums growing on the winery property. wine. Then Mead in mazers they combine” Using the winemaking skills he learned from his father, he picked the —TALE OF SIR TOPAZ fresh plums into 40 lb. lug boxes and dumped them into the empty W open-top redwood fermentation tanks. Since it was summer, the fer- The above passages were taken from mentation tanks were empty and could be used for this new dessert Geoffrey Chaucer’s Canterbury Tales, wine experiment. a great literary achievement filled with rich images of Medieval life in Merry ole’ England. Immediately after the fermentation began, the cellars were filled with the delicate and sensuous aromas of the Santa Rosa Plum. Lawrence Throughout the rhyming tales one had not smelled this aroma in the cellars before and he was exhilarated finds Mead to be enjoyed by com- moner and royalty alike. with the possibilities. After finishing the fermentation, clarification, stabilization and sweet- ening, he bottled the wine in clear glass to highlight the alluring color of crimson. -
Common Questions Asked About Maple Sugaring in North America; Answered Using Documentation from the Colonial Era
Common Questions asked about Maple Sugaring in North America; Answered using Documentation from the Colonial Era. Compiled by Jeff Pavlik colonialbaker.net The purpose of this paper is to present an extensive survey of primary source documents that relate to the making of maple sugar in the seventeenth and eighteenth centuries. I have included some authors from the nineteenth century who provided observations of common practices and terms that sharpen the details of our understanding of sugaring during this era. The structure of this paper allows for people interested in public education, historical reenactment or further research to look at the subject through the eyes of those who witnessed these events rather than my own interpretation and prose. I hope that by providing answers to common questions about sugaring the educator can anticipate what the public might be interested in, and then fashion a narrative explanation that focuses attention to historical knowledge of a specific time and place. What was said by those who were sugaring in the colonial era is always more interesting than broad statements and wide-sweeping generalizations of modern writers. My own bias and interest in Native and French cultures of the Great Lakes during this period is evident from the sources I draw upon. But it should be noted that these sources tended to be more extensive and illustrative than documents from this era in the British colonies. There is quite a bit of information on sugaring during the first decades of the United States, some of these documents reference in passing sugaring at an early time in the colonies. -
Can United States Sugar Maple (Acer Saccharum) Syrup Production Be Maintained in a Warming Climate? Stephen N
INTERNATIONAL JOURNAL OF BIODIVERSITY SCIENCE, ECOSYSTEM SERVICES & MANAGEMENT, 2017 VOL. 13, NO. 2, 40–52 http://dx.doi.org/10.1080/21513732.2017.1285815 Special Issue: Ecosystem Services Nexus Thinking Managing for delicious ecosystem service under climate change: can United States sugar maple (Acer saccharum) syrup production be maintained in a warming climate? Stephen N. Matthewsa,b and Louis R. Iverson b aSchool of Environment and Natural Resources, Ohio State University, Columbus, OH, USA; bNorthern Research Station, USDA Forest Service, Delaware, OH, USA ABSTRACT ARTICLE HISTORY Sugar maple (Acer saccharum) is a highly valued tree in United States (US) and Canada, and Received 9 June 2016 its sap when collected from taps and concentrated, makes a delicious syrup. Understanding Accepted 18 December 2016 how this resource may be impacted by climate change and other threats is essential to EDITED BY continue management for maple syrup into the future. Here, we evaluate the current Christine Fürst distribution of maple syrup production across twenty-three states within the US and estimate the current potential sugar maple resource based on tree inventory data. We KEYWORDS model and project the potential habitat responses of sugar maple using a species distribu- Maple syrup; climate tion model with climate change under two future General Circulation Models (GCM) and change; sugar maple (Acer saccharum emission scenarios and three time periods (2040, 2070, 2100). Our results show that under ); ecosystem services; Eastern United GFDL-A1Fi (high CO2 emissions), sugar maple habitat is projected to decline (mean ratio of States future habitat to current habitat per state = 0.46, sd ± 0.33), which could lead to reduced maple syrup production per tree and nearly 5 million additional taps required to maintain current projection levels. -
Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS
Cornell Maple Bulletin 205 (2007) Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS Balancing Balancing ingredients Ingredients Replacing granulated cane or beet sugar in recipes with maple syrup should be a growing trend. Guidelines about sugar replacement are different in different sources. It is easy to understand this confusing situation when you realize there are actually two ingredients that need to be balanced. When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ! cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with " cup of maple syrup. One is trying to balance the liquid in the recipe, the other the sweetness. The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra flavors from maple while the sweetness and the liquid stay in balance. I would especially suggest this where the recipe is depending on the qualities of milk or another liquid that you may be reducing to perform some important function in the recipe beyond what simply using water would accomplish. Liquid vs. Dry Liquid vs. Dry One cup of maple syrup at a fairly common density of 67º Brix provides 7.5 ounces (214 grams) of sugar and 3.7 ounces (105 grams) of water. One cup of cane sugar averages about 7.4 ounces (210 grams) of sugar. This is roughly the same amount sugar in a cup of maple syrup as in a cup of granulated sugar. -
The Map of Maple
the map of maple intensity maple maple toasted baked apple toasted nuts University of VermontUniversity of © brioche roasted marshmallow golden sugar burnt sugar crème brûlée caramel coffee milky fresh butter melted butter condensed milk butterscotch confectionary light brown sugar dark brown sugar molasses toffee spice vanilla cinnamon nutmeg mixed spices fruity raisins prunes aroma and flavor and aroma orange grapefruit peach apricot mango raw nuts floral honey floral blend earthy grassy hay oats mushroom others praline dark chocolate bourbon soy sauce spiced meat leather mineral notes maple sweetness balance intensity taste smooth mineral thin syrupy thick mouthfeel tasting maple syrup The map of maple is a sensory tool, allowing you to explore all the wondrous possibilities of Vermont maple syrup. Here are some hints for tasting on your own. Smell the syrup before tasting. Try to identify any distinct aromas. Take a look at the list of aroma and flavor descriptors as a guide. Take a small sip of the syrup. Move the syrup in your mouth briefly, and feel the texture. See the mouthfeel section for suggestions. Then, evaluate the taste characteristics. See the taste section for suggestions. For all the sensory properties evaluated, always try to asses the quality, quantity and balance of the descriptors identified. Consider the flavor with another sip. See if the sensory “families” help you place the aroma and flavor of the syrup, allowing & you to identify and describe each particular maple syrup. If possible, taste and share your reactions with a friend. Sometimes tasting and talking with others can help your descriptions. why taste and tell? Maple syrup is an old-fashioned yet long-lived taste of Vermont.