Maple Syrup

The words maple flavored have no place in your kitchen. Quietly dispose of any fake maple products in your pantry. Deny any involvement in their purchase or use. Now go out and buy yourself some 100 percent pure maple syrup, the kind that comes out of big old pretty maple trees in cold places like Vermont and upstate New York.

American maple syrup is graded from A to B, with As (which are further broken into light, medium and dark amber categories) generally considered lighter in flavor and body. Your grade of choice is a matter of personal preference, but allow us to make the case for B, which is thicker, darker and more distinctly maple-y than its grade-grubbing counterpart. Sure, you can put this fancy syrup which you have recently acquired on breakfast, but you can also bake with it, mix it into vinaigrettes and marinades, drizzle it over root vegetables before roasting, pour it into cocktails and more. It is a flexible and fascinating sweetener and worth every penny. 

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