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Tap into Maple Syrup Recipes

© Michael Vyskocil

On a frigid March morning, rows of sugar maple trees stand like guards on duty. Snow blankets the ground around them. Icicles dangle from their branches. It's still winter here in Vermont, but the harvest season is about to begin. That's right: It's time to gather the first crop of a new year - maple syrup.

In a good season, as much as 70,000 gallons of sap can be collected from several thousand taps. That's enough to make 1,750 gallons of maple syrup!

Soon, the buds on the maples will open. Days and nights will stay above freezing, bringing an end to the harvest season. All that's left to do is enjoy the syrup. Bring out the pancakes and pass the maple syrup, please! The Vermont Gold Maple Syrup company takes pride in its premium maple syrup. Even if you can't journey all the way to Vermont to sample their sweet maple syrup, you can still enjoy these wonderful maple syrup recipes in your home.

Maple Upside-Down Cake

MAKES 6 TO 8 SERVINGS

1/2 cup unsalted butter, room temperature

2/3 cup pure maple syrup (Grade A or B)

2 tablespoons finely chopped crystallized ginger (optional)

2 medium tart cooking apples, cored and cut into 1/2-inch-thick wedges

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 egg yolks

3/4 cup granulated sugar

2 egg whites

1/2 cup milk

Whipped cream (optional)

Preheat oven to 350 degrees Fahrenheit. In a 10- or 12-inch ovenproof skillet, melt half of the butter. Stir in the maple syrup and ginger, if using. Bring the mixture to a boil; reduce the heat and simmer for 5 minutes, stirring occasionally. Remove the skillet from the heat. Place the apple slices in the skillet and set aside.

In a small bowl, combine the flour, baking powder, and salt; set the mixture aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the remaining 1/4 cup butter for 30 seconds or until softened. Add the egg yolks and 1/2 cup of the granulated sugar; beat the mixture until light and fluffy. Add the dry ingredients and milk alternately to the beaten egg mixture, beating on low speed after each addition until just combined.

In another clean mixing bowl, beat egg whites with a clean wire whisk attachment to the electric mixer until the whites form soft peaks. Gradually add the remaining 1/4 cup of granulated sugar until stiff peaks form. Stir about 1/3 of the egg whites into the batter to first lighten the batter. Gently fold in the remaining egg whites into the batter. Spoon the batter evenly atop the apples.