In oatmeal (or other hot cereals). Add some pecans, too. Yum.
Also:
3/4 cup syrup
1/4 soy sauce
marinate salmon for 48 hours and then cook however you want. (Works pretty well with chicken or pork, too.)
Wonderful!
Some people also pour milk or cream on the syrup before dipping the bread in it. This is what I do (I use milk), I think it makes it a bit smoother.
A bottle of how many fl.ozs. Of Real Maple Syrup? How much?
We eat a lot of pancakes, doubt a large bottle of real would get us through a year. Couldn’t afford a large jar in the first place. That’s a bit too frivolous.
@Left Hand of Dorkness
Get that vanilla ice cream out of the freezer, drizzle some maple syrup on and enjoy!
Yum. That’s comfort food for me, takes me back to when I was a kid!
I like the Trader Joe’s 100% Pure Maple Syrup. It’s Grade B, so it’s ‘maple-ier’ than Grade A. 740ml for about eight bucks.
I seldom eat pancakes, but I like to have it around just in case. So it lasts a long time at my place. (I did have pancakes Sunday.)
Pour enough pecans or walnuts into a smallish jar to fill it, cover them with maple syrup and a lid, and after the nuts have absorbed some of the mapley goodness, spoon over vanilla ice cream. Mmmm…
As a kid, I enjoyed the taste of a good cheddar cheese dipped in maple syrup.
That might be just a Wisconsin thing though.
Is it wrong that Muffin’s syrup talk made me hard?
The maple seed helicopters.
Thanks for all info.
At the moment I can buy real grade A syrup from Aldi for 79p a 250ml Jar.
OK I admit it’s on offer which is why I’ve stocked up on the stuff, previous to the offer it was £1.19. Even so I can recall a year or so ago when the same size jar would have cost me around £2.99
Starngely enough there is no brand name on the bottles I’m buying but it does state 100% real Maple Syrup.
Real maple syrup should be refrigerated after opening – if that’s done it will keep virtually forever. We try to go to New England at least once a year to buy real MS directly from the folks who make it. There are subtle variations from place to place and from time to time, but it’s all yummy. If we can’t get there for some reason or we run out, I will make do with the real, but blended, stuff from the super market. It’s like the difference between single malt Scotch and blended whisky.
We even keep a few small empty bottles around and if we decide to go out to breakfast bring our own syrup!
You take your own foodstuff into an establishment selling food? :eek:
Man, over here you’d get kicked out on your arse for that
Pssst… you mean “scones”, not “biscuits”* - chowder’s [del] Briti-- [/del] [del]Engl–[/del]…dude’s from the UK.
*(Okay, not *exactly *the same, but wouldn’t maple syrup be yummy on warm scones?)
I just flashbacked to my childhood.
I think Mom boiled the syrup for a bit before we put it onto the snow. Instant maple syrup candy!
…And I concur on avoiding the yellow snow.