After a cold, dark winter I look forward to spring when senses come alive again and there’s a delicious earthy fragrance in the woods. I find myself searching the hills for clouds of steam billowing from evaporators and envision myself surrounded by sweet-smelling maple steam inside warm, cozy sugar shacks.
Although maple tree sap can start flowing as early as January, March is when tapping season typically begins. The modern method for collecting sap is to run blue piping between the taps from tree to tree, crisscrossing the woods. But I enjoy the old-fashioned metal buckets hanging from individual trees, where one can hear the sap as it slowly drips, a ping-ping-pinging that announces the flow. Tapping season generally ends when the buds on the birch trees blush a rosy pink.
Here are two maple-inspired recipes to take advantage of the forest’s early spring bounty. One takes a bit of practice—it took two batches before they came out perfect, crisp on the outside and melt-in-your-mouth yummy inside. The other is a quick mix of maple and yogurt with your choice of fruit.
Maple Kisses
3 egg whites
¼ teaspoon cream of tartar
1/8 teaspoon salt
2/3 cup maple sugar *
3/4 teaspoon maple or vanilla extract
1/3 cup finely chopped hazelnuts
Preheat oven to 275°. Line two cookie sheets with foil or parchment paper.
Mix the egg whites, cream of tartar and salt at high speed until soft peaks form. With beaters on high speed gradually add maple sugar and extract. Fold in hazelnuts, reserving 1 Tablespoon to sprinkle on top of kisses.
Drop tablespoon-sized dollops of batter onto cookie sheets. Bake for approximately 1 hour, or until set. Cool several minutes then peel foil/parchment from bottom of kisses. Makes 2 dozen at 35 calories per kiss.
* If maple sugar is not available at your grocery store, try one of the specialty grocers in the area, or check for a source online.
Maple Yogurt with Fruit
1 pint plain yogurt
1/2 cup maple syrup
4 to 6 cut up peaches, or fruit of your choice
Stir the yogurt and maple syrup together and chill for 2–3 hours. Add choice of fruit just before serving.
Try serving in a sherbet glass with a ginger cookie or vanilla wafer on top. Add a flower or two of Johnny-jump-ups or violets and you have a small spring celebration!