[lace-chat] Maple Syrup
Dear Lacemakers, I owe you all an apology for taking so long to respond to your kind outpourings in response to my request for information about maple syrup. Things have been rather busy here: within a few short weeks we had two deaths in the family. Then my mother-in-law was whisked into hospital, and for a while we feared that she might be going to complete the set of three. Fortunately she pulled through, has moved from the big specialist hospital to a smaller local one, and hopes to go to a nursing home soon. So I've had a lot of stuff to catch up with - and why is it that friends always come at the bottom of such a list? (Perhaps because we know they'll forgive us?) Anyway, I'm sorry for the delay. Meanwhile, I've archived all your messages, and hope to make use of them soon. The origin of all this, the souvenir gift of Canadian maple syrup is still in its flask, however: we can't get the cap undone, and it's such a pretty item that we're unwilling to take drastic measures. However, I've found a recipe for you:- Maple Mousse Dissolve one teaspoonful Cox's Instant Powdered Gelatine in four tablespoonfuls boiling water. Add the yolks of six eggs and half a pint maple syrup. Stir over the fire till they thicken, but they must not boil. Pour in a basin, and beat till cool. Then fold in one pint whipped cream. Turn into a mould, pack in ice and salt for five hours. Serve sprinkled over with browned chopped almonds. It is from Recipes Worth Trying compiled by Mrs. W.H. Edwards, Liverpool, 1912. The book seems to have been produced in order to raise funds for the Liverpool Infirmary for Children, and is composed largely of recipes given by local ladies. This book is a real 'find'. There are some fascinating dishes included, such as Radis en Surprise and Scripture Cake; and some surprisingly modern ones, such as Chili Con Carne and Toasted Sandwiches. There are also variations on ones which I recognise, such as a very rich Lancashire Hot-Pot; and a Calf's Liver and Chestnuts en Casserole, which looks very like my steak-and-chestnut pie. (It is one of many recipes incorporating chestnuts, I was surprised to see.) And something called Kifteles, (with a grave accent over the first 'e'), which looks very like what I used to think were beefburgers - until an American visitor dismissed them as 'adulterated rubbish'. Dipping into this book has certainly changed my thinking about the cookery of a century ago. For some years I've been collecting local cookery books made up from people's own donated recipes, and noticed how they differ from the books written by professional cooks. Now I'm beginning to think that I've got some real social documents. Yours sincerely, Linda Walton, (in High Wycombe, Buckinghamshire, U.K.). To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Maple syrup
- Original Message - From: Elizabeth Ligeti [EMAIL PROTECTED] and vanilla ice cream (but so is the best balsamic vinegar, my dear MIL assures me!) --- Vinegar on Ice cream??? Yu Maple Syrup --- that I can understand!!! :)) :)) from Liz in Melbourne, Oz, I horrify people by pouring straight orange cordial syrup on my ice cream. Must try the balsamic some time Noelene in Cooma [EMAIL PROTECTED] http://members.ozemail.com.au/~nlafferty/ To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Maple syrup
If you're going to try maple syrup make sure it's the real McCoy. The majority of maple flavoured syrups are foul!! I hate to admit it but the only maple flavoured syrup I've liked is the maple flavoured corn syrup McDonalds serve with their pancakes. I've just checked on the maple syrup we have stored in the fridge and definitely says refrigerate after opening. Peter To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] maple syrup
There are 2 different grades of maple syrup and 3 colours. Grade 2 has a stronger flavour than grade 1. I prefer the medium colour of grade 1 - the colour is quite dark, there is a distinctive maple flavour, and the syrup is fairly thick. I don't know if you can get it in Chicago though. On Friday, February 13, 2004, at 08:00 PM, Sue Babbs wrote: The Canadian maple syrup we could buy in the UK was always thicker than that which I can get here in Chicago. The ingredients in both cases were pure maple syrup - I like it best unadulterated. Margot Walker in Halifax on the east coast of Canada [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] maple syrup
There are 2 different grades of maple syrup and 3 colours. Grade 2 has a stronger flavour than grade 1. I prefer the medium colour of grade 1 - the colour is quite dark, there is a distinctive maple flavour, and the syrup is fairly thick. I don't know if you can get it in Chicago though. Margot Thank you for that elucidation. I will now be much more informed in my purchases and experimentation. Then all I have to do is remember which shop I bought the one I like from!!! Sue To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] Maple Syrup
On Shrove Tuesday (traditional pancake day in the UK to use up fat and eggs - rich ingredients - before Lent), large thinnish pancakes are traditionally served with sugar sprinkled and lemon squeezed over them, and then they're rolled up into a tube before having mouthfulls cut off with a fork and straight into the mouth. Jean in Poole To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] maple syrup
When I lived in Montreal, I had 3 visitors from Texas. I took them out to a Creperie and they wouldn't even try maple syrup on their crepes. They ate them dry. Ugh. On Thursday, February 12, 2004, at 02:50 PM, Jazmin wrote: What do you put on pancakes and waffles? Jam? Corn syrup? Margot Walker in Halifax on the east coast of Canada [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
Re: [lace-chat] Maple Syrup
Jean, Just for a moment, and I mean a moment, this coeliac could taste the slightly burnt and sweet caramel and sharp lemon of a pancake - all in her head - boy now there is something I miss not being able to eat ... but I've got some gluten free pancake mix in the cupboard and from next tuesday I'll be in my new flat with my aussie and I can make some. Oh boy ... Liz Jean Nathan wrote: On Shrove Tuesday (traditional pancake day in the UK to use up fat and eggs - rich ingredients - before Lent), large thinnish pancakes are traditionally served with sugar sprinkled and lemon squeezed over them, and then they're rolled up into a tube before having mouthfulls cut off with a fork and straight into the mouth. Jean in Poole -- Regards Liz B To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
[lace-chat] maple syrup
Yes, once opened maple syrup should be refrigerated. On Thursday, February 12, 2004, at 11:09 PM, Helen Keld Frederiksen wrote: The question is should it be refrigerated? Margot Walker in Halifax on the east coast of Canada [EMAIL PROTECTED] To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
