"Maple syrup is a sweetener made from the sap of maple trees, primarily sugar maples, by boiling the sap to concentrate the sugar. According to the "Encyclopedia of Food and Drink in America," Native Americans are generally thought to have been the first to tap maple trees and to turn the sap into syrup. The sap is less than 3% sugar; 32 to 40 gallons of sap boil down to just one gallon of syrup."
"When baking the pie for the photo, instead of using pecan halves, I bought pecan pieces on sale and used those in the pie filling. Martha Stewart suggests using half of the pristine pecan halves on top of the filling, arranging them in concentric circles. It looks beautiful that way, I agree. But I saved a lot of money using higgledy-piggledy bargain pecans, adding the entire amount to the filling. Yield: About 8 wedges of pie (pie dough for two pies)"
Maple syrup is produced by boiling sap from maple trees, primarily sugar maples, to concentrate the sugars. Native Americans are generally credited with first tapping trees and converting sap into syrup. Sap contains less than 3% sugar, requiring 32 to 40 gallons of sap to yield one gallon of syrup. The syrup tastes sweet with a rich flavor accented by caramel and vanilla and a hint of woodiness. Maple syrup enhances savory dishes, especially bold vegetables like Brussels sprouts and greens, and complements desserts such as pecan pie, cakes, and cookies. A Maple Bourbon Pie recipe yields about eight wedges and includes pâte brisée, sugar, butter, eggs, dark corn syrup, maple syrup, bourbon, vanilla, and pecans, served with whipped cream.
Read at Boston Herald
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