James Jennings Osmose inverse Sap from sugar maples is 2 percent sugar. By law, Vermont maple syrup is between 66.9 to 68.9 percent sugar, which is a higher standard than most other US states and Canada. It takes a lot of energy t... Ecological 14 janv. 2026 Comment nous faisons notre sirop d'érable
James Jennings Café Vermont Maple "Combien d'entre vous aiment l'odeur du café ?" Si vous demandez à une salle pleine de 100 personnes, environ 95 lèveront la main. "Combien d'entre vous aiment le goût du café ?" Si vous posez cette q... 14 janv. 2026 Recettes
James Jennings Apple galette with Vermont Maple syrup Apple galette with Vermont Maple syrup Ingredients 60ml (1/4 cup) Dark Vermont Maple syrup 1 teaspoon finely grated lemon zest plus 1 teaspoon juice 4 Boskoop apples peeled, cored and thinly sliced 1 ... Bake Dessert Fruit 14 janv. 2026 Recettes
James Jennings Écologique Énergie renouvelable Evaporating our maple syrup over a wood fire is not the easiest way to concentrate sap... but we feel strongly that it’s the best. It is the traditional manner which has been used... Ecological Sugarbush Management 14 janv. 2026 Comment nous faisons notre sirop d'érable
James Jennings Gâteau aux carottes avec glaçage au Vermont Maple Carrot cake with Vermont Maple frosting Ingredients 180 ml of Dark Vermont Maple syrup 80 ml tahini 140 ml applesauce 240 g carrots, coarsely grated 210 g flour ¾ teaspoon baking soda 1¼ teaspoon baki... Bake Cakes Dessert 14 janv. 2026 Recettes
James Jennings Courge Butternut Rôtie à la Cannelle La courge butternut et la cannelle se marient bien avec le sirop d'érable. La courge musquée et le sirop d'érable, surtout s'il est doré ou ambré, ont des notes de vanille qui se renforcent mutuelleme... Side Dish Vegetables 14 janv. 2026 Recettes
Becky Guldin Mariage de goûts avec le sirop d’érable ambré Most Americans associate maple syrup with pancakes (not crepes). While delicious, syrup on your Sunday morning pancakes is just the beginning of the wonderful spectrum of flavors that complement maple... 14 janv. 2026 Recettes
Becky Guldin L’entaillage avancé pour les geeks du sirop In a Facebook group for sugarmakers, others in the industry have made comments like, “flavor is entirely subjective” and “flavor is a matter of opinion.” When you're producing maple syrup, flavor is v... 14 janv. 2026 Comment nous faisons notre sirop d'érable
Becky Guldin Ce que les érablières peuvent apprendre des exploitations laitières en déclin Small dairy farms have largely disappeared from the American farm landscape and medium dairy farms are following. Safety regulations required producers to switch from milk cans to refrigerated double-... 14 janv. 2026 Comment nous faisons notre sirop d'érable
Becky Guldin Peut-on goûter les couleurs? The batching and blending of excellent, average, and defective syrup happens because we do not have a good way for producers and buyers to talk about flavor and a way to communicate it to consumers. W... 14 janv. 2026 Comment nous faisons notre sirop d'érable
Becky Guldin Densité et viscosité Have you ever noticed that some maple syrup grades feel thicker than others? Maple syrup viscosity decreases from golden to amber to dark. That means it feels thinner even though it is the same densit... 14 janv. 2026 Comment nous faisons notre sirop d'érable
