arhouse (processing area). At the sugarhouse, the sap is

arhouse (processing area).

At the sugarhouse, the sap is filtered and boiled down in large shallow pans. The sap should not be held longer than 48 hours and must be boiled down immediately. Otherwise, the flavor of the syrup will be adversely affected.

Boiling concentrates the sap into syrup by evaporating off much of the water. It is during this process, that the characteristic maple flavor and color develops. Once the syrup reaches the right density, flavor and color, it is packaged in bottles, jugs and tins.

Grades and color

According to specific government standards, pure maple syrup is graded on color, clarity and flavor.

Grade A: the premium quality grade, has good color and clarity, and characteristic maple flavor that is somewhat more delicate than the darker, stronger flavored Grade B. Within the grade, there are color variations, ranging from Light to Medium to Dark. Grade A Dark Amber maple syrup is preferred by most U.S. consumers.

Grade B: the general utility grade, is not sold at retail. Grade B is dark amber in color and has a stronger caramel taste when compared to Grade A.

An unopened bottle of maple syrup will keep indefinitely. Store the unopened container in a cool, dry place. Once opened, cover tightly and refrigerate.

Consumers should not confuse the popular brands of pancake syrup with pure maple syrup. In fact, most of the popular brands of pancake syrup do not contain pure maple syrup. Most are flavored syrup products containing no maple syrup at all. They are blends of sugars, corn syrups, flavorings, caramel colorings and preservatives.

Calorie-wise, one tablespoon of pure maple syrup is only 50 calories with small amounts of calcium and potassium.

Enjoy pure maple syrup -*Pure maple syrup is delicious on pancakes, waffles, French toast, biscuits and combread. Or try these ideas:

• Stir into hot oat bran, oatmeal or unsweetened dry cereal — bran flakes, corn flakes, or shredded wheat.

• Use as a glaze for ham, chicken or pork.

• Delicious as a topping for ice cream, pound cake, bread pudding or custard.

• Stir into hot or cold apple cider or hot tea.

• Drizzle on cooked carrots, sweet potatoes, baked beans or acorn squash.

• Blend ice cream, milk, pure maple syrup and cinnamon for a delicious milkshake.

• Spoon over grapefruit halves and broil.

• Stir into hot coffe and top with whipped cream and cinnamon.

• Combine with plain yogurt; stir in nuts, granola or raisins.

• Quick Sticky Rolls: Pour 3 tablespoons pure maple syrup into a cake pan; top with chopped nuts and 1 package refrigerated crescent rolls, cut into 8 pieces. Bake at 375 degrees for 20 minutes or until golden brown.

• Maple Whipped Cream: In small mixer bowl, beat 1/2 pint whipping cream and 1/4 c. pure maple syrup until stiff. Serve with apple, pumpkin or pecan pie, bread pudding, spice or carrot cake.

• Stir into cut-up fresh fruit and chill.

• Combine with bottled lemon juice, slivered almonds and raisins and pour over baked apples.

The following recipe using pure maple syrup are from the Highland Inn in Monterey, Virginia in Highland County.

Highland Inn maple

muffins with maple

butter glaze

2 eggs

1 cup sour cream

1 cup maple syrup

1 cup all-purpose flour

1 cup bran flakes

1 teaspoon baking soda

3/4 cup chopped hazelnuts

Glaze:

2/3 cup maple syrup

6 tablespoons butter

Preheat oven to 400 degrees. Beat eggs with fork in large bowl to blend. Stir in sour cream and maple syrup. Add flour, bran flakes and baking soda. Stir until batter is moist. Mix in nuts. Line muffin tins with paper cups and fill 3/4 full. Bake 15 to 20 minutes.

Glaze: Combine ingredients and stir until well blended. Dip muffins into glaze. Serve warm.

Can be prepared ahead. Let cool completely and wrap tightly and freeze. Rewarm in low oven.