Love Street Living Foods

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Maple vs. Not Maple
Pure maple syrup is a natural and essentially wild-crafted product made by boiling down the sap of maple trees. No additives or preservatives are used. Maple syrup production occurs only in the spring – generally lasting from mid-February through mid-April. The entire world’s production of maple syrup is made within only 17 states and provinces in Northeastern North America.
The process of boiling concentrates and browns the sap's sugars, resulting in pure maple syrup's rich flavor, amber color, and thickness. Nothing is added during this process; only water is removed. All pure maple syrup must meet guidelines for density and clarity and be classified into a grade category based on characteristic color and flavor.

What’s NOT real maple syrup?
Many mistake pancake syrups for pure maple syrup, but these things are not the same.   Most pancake syrups are a combination of other sweeteners such as corn syrup, cane sugar and flavorings. Prior to the 1880’s cane sugar was a luxury and maple sugar was the staple in New England homes.
Organic Maple Syrup is produced from the sap of a wild plant, which is boiled down using no additives or preservatives. (All tap hole disinfectants are illegal and there are no pesticides licensed for use in sugarbushes.) We assure that good stewardship practices are used in the woods -such as tapping only trees that are large enough and not over tapping. This product is a superior example of a sustainably produced food.
To be certain we can satisfy organic standards, the packaging facility, as well as all of  the tree farms are now certified organic. Being certified organic also allows us to show our support for others in agriculture who care about healthy food and soil.

Uses:
Maple syrup is great over cold or hot cereal, fruit, plain yogurt, puddings, and ice cream. It can also be used in place of cane or granulated sugar in stir frys, glazes and sauces.

To Substitute Maple Syrup for Granulated Sugar: 
In place of one cup of granulated sugar use ¾ cup to 1 cup of maple syrup.

When substituting for baking, reduce the liquid by 2-4 tablespoons per cup of maple syrup used, add ¼ teaspoon of baking soda,  and reduce the oven temperature by 25 degrees.

Storage:
Although we choose to put a "best before" date on our syrup, unopened pure maple syrup will last nearly indefinitely if stored in a cool place (45 - 65 degrees F). Once opened, maple syrup should be refrigerated and used within 6 months to a year.
If you are concerned about pure maple syrup storage you may be interested in freezing it. Syrup that has been frozen will become thick like molasses, but will not become solid. When the syrup returns to room temperature it will return to its normal viscosity.
You may also find over time that maple sugar crystals form. This is simply the process of the natural sugars coming out of solution. The crystals can be melted down by soaking the container in warm water.

Nutritional Value of Syrup

Pure maple syrup is a natural food, processed from the pure sap of maple trees. During processing, the naturally occurring nutrients and sugars remain in the syrup, creating a food that’s nutritious as well as delicious. Here's a breakdown of the nutritional value of syrup.

Nutrition Facts:
Serving Size 4 Tbsp. (60ml)
Amount Per Serving:
Calories 200
Total Fat 0g (0%)
Sodium 5mg (0%)
Total Carbohydrates 53g (18%)
Sugars 53g Protein 0g (0%)

Calories:
Pure Maple Syrup 40/tbsp
Molasses 40/tbsp
Honey 45/tbsp
Cane Sugar 53/tbsp
Corn Syrup 60/tbsp

Sugars:
The main sugar in pure maple syrup is sucrose -though maple syrup also contains small, variable amounts of fructose and glucose. In order of sweetness, sucrose is less sweet than fructose and sweeter than glucose.

 

Minerals and Vitamins:

Maple syrup also contains minerals and vitamins. Filtered maple syrup’s primary minerals are: calcium, potassium, magnganese, magnesium, phosphorus, and iron. The vitamins in maple syrup are mainly B2 (riboflavin), B5 (pantothenic acid), B6 (pyridoxine), niacin, biotin, and folic acid.


Grades of Syrup

The ‘grades’ of syrup are based on flavor and color. Each of the grades is of equal quality. The same process is used to produce each of the grades, with the variations in color and flavor resulting largely from changes in ambient temperature and biological activity in the sap. Lighter grades of syrup tend to be produced early in the season when temperatures are colder, while darker grades tend to be produced toward the end of the season.

Vermont Maple Syrup Grades Characteristics

Vermont Fancy – has a delicate maple flavor with a light golden amber color. It is excellent over ice cream or other foods that allow its subtle flavor to be appreciated.
Grade A Medium Amber – has a pronounced maple flavor and an amber color. A Medium’s characteristic maple flavor makes it popular for table and all around use.
Grade A Dark Amber – has a robust maple flavor and a rich dark amber color. Its heartier maple flavor makes it popular for table and all around use.
Grade B – has a strong maple flavor and slight caramel taste and a dark color. Grade B is preferred by some for table use, and its strong flavor makes it best for cooking. It is the darkest consumer grade available.
Commercial Grade – Commercial grade syrup has an exceedingly strong maple flavor. It is typically used as an ingredient for cereals and other baked products and in the smoking and curing of meats. Commercial grade is only available in bulk sizes and cannot be packaged in consumer containers.


Recipe:

Maple Marinated Portabella Mushrooms

 

     * 1/3 cup Grade B maple syrup

     * 1/3 cup Soy sauce

     * 1/3 cup Maple, cider, or rice wine vinegar

     * 4 large Portabella mushrooms

 

 

Mix maple syrup, soy sauce and vinegar. Remove and discard gills from the portabella mushrooms. Marinate portabella caps in mixture for 1 to 6 hours. Grill at medium high heat for 3 to 4 minutes per side, basting with remaining marinade as necessary. Serve on a roll or over a salad.