Company blog

In the early days of this blog -- back in December 2010 -- I wrote about baking a pecan pie with maple syrup.

I've made a few pecan pies since then (they continue to be a favorite at family gatherings) and I've made a few refinements.  And last Christmas my niece Sophie gifted me with a splendid cookbook entitled "Pie" by Ken Haedrich, from which I learned an important secret about pecan pie.

It's all about browned butter.

So herewith I offer...

As reported in a previous blog entry, the sugaring season got off to a slow start due mainly to cold weather.

Well, I'm pleased to report that the season was actually quite good in the end:  we managed to avoid the "sudden death" of a changeover to warm weather -- that is, the nights continued to drop below freezing even as the days warmed up.  Talked to Fraser on Sunday, and he says the season kept going later than he can remember it -- he was...

The Hidden Springs Maple website has a new look and new features.

We've been working on this for more than six months, and we're pretty pleased with the results.  We hope that you will be, too.

Some of the new features:

• You will find it much easier to specify the syrup grade you want, including specifying a "mixed case".
• Your personal account login* will now permit you to:
  • View past order information, including tracking numbers for orders in...

As we indicated in our Spring newsletter, it's been a cold spring and this has had an impact on the sugaring season (as we call it in Vermont.)  In order to gather the sap to make maple syrup, you need a particular type of weather -- chiefly warm sunny* days with nights below freezing -- and this kind of weather is typical in Vermont from early March through mid-April (roughly.)

I just got this photo from one of our customers (the cat’s owner, not the cat, at least not yet:) ) and just had to post it!
This customer has a website that has lots of vegan recipes on it. I haven’t looked through them all, but there are probably some that call for maple syrup…so take a look.

http://theveganhucklebuck.blogspot.com/?m=1 

Maple Pecan Scones
Ingredients:
• 3 1/2 cups all-purpose flour
• 1 cup pecans, chopped small-ish
• 1/3 cup brown sugar
• 4 tsp baking powder
• 1 tsp salt
• 2/3 cup butter
• 1 cup milk
• 1/3 cup + a couple of tablespoons dark maple syrup (Grade B ideally)
Directions:
Preheat oven to 425 degrees. Grease a large baking sheet.
In a large bowl, combine flour, pecans, brown sugar, baking powder and salt. With pastry blender, two knives, or your...

Bacon Candy

Special equipment: You’ll need a pastry brush for this recipe.

You can spice up your candied bacon by adding chili powder, paprika, pepper, or any other spices that you like.

INGREDIENTS

• 1/2 cup brown sugar
• 2 tablespoons maple syrup
• About 1/2 pound bacon

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Mix together the brown sugar and maple syrup in a medium bowl; set aside.
3. Line a baking sheet with aluminum foil...

This recipe is from one of customers. It has been in his family since at least the 1920′s and probably dates from before  then.

Doug’s Dad, Paul Allison, grew up on the plains of Colorado during  the depression. Here it is………

Allison Family Buckwheat Pancakes

1 cake yeast*

2 cups lukewarm water

1 cup scalded milk

2 heaping T brown sugar

2 cups buckwheat flour**

1 cup sifted white flour

1 tsp salt

Dissolve yeast and sugar in lukewarm liquid. Let...

Autumn in Vermont is intense—the leaves do their spectacular thing every year on cue (did you know that the cue is the relative length of the days and nights, and that the red, yellow and orange colors show up only when the leaves stop producing green chlorophyll, just before they fall?) We love talking to the visitors from all over the country and around the world brought through our doors by fall foliage season (a troupe of Polish puppeteers...

Here we are exhibiting at the Natural Foods Expo East in Baltimore, MD in September. Hidden Springs Maple was among four maple producers and retailers to exhibit .

There was a lot of interest in our syrup from buyers world-wide.  From gluten-free commercial bakers to restaurants to Japanese importers, we were busy educating customers about how syrup is made and how the flavors and colors vary.

We’re proud of our new organic certification and this...