maple syrup

Warmer days mean the long-awaited sap is fi­nally run­ning — it’s time to tap into your sweet tooth with these Maple-Wal­nut Bars.

Vegetarian Today - - Contents -

The sap is run­ning. It’s time to un­lock the sweet­en­ing power and de­lec­ta­ble fla­vor of maple.

SUGARINGsyrup is made, SEA­SON,is short when and maple sweet. treesIt be­gin­sare tapped­when the and weather con­di­tions are just right — freez­ing nights fol­lowed by warm­ing, above-freez­ing days. And while tap­ping the sap is re­ferred to as “run­ning,” the sap ac­tu­ally comes out just a few drops at a time. It’s then re­duced into a sweeter, more con­densed liq­uid and voilà, pure maple syrup is born.

hand,these With maple-wal­nut­thinka bot­tle be­yon­dof the pan­cakessquares golden-brown-tingeda andgo. In­spired­waf­fles andby elixira give clas­sicin French-Cana­dian sweet treat, they’re al­most pecan pie-like. With a but­tery short­bread crust, slightly bit­ter wal­nuts, and rich maple syrup fla­vor, these bars are com­pletely ad­dic­tive. Whether you sam­ple them straight from the pan, with a splash of heavy cream over the top (as Cana­di­ans pre­fer them), or with just a dol­lop of whipped cream, you’ll be hard-pressed to eat just one.

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