Square Deal Farm | Maple Syrup | Walden, Vermont

Pump House

Ray Lewis — Tue, 09 Mar 2010 12:50:18 +0000

sugarhouse in action

Ray Lewis — Tue, 09 Mar 2010 12:25:02 +0000

Boiling

Ray Lewis — Tue, 09 Mar 2010 11:46:35 +0000

Hammer Time

Ray Lewis — Mon, 01 Mar 2010 13:09:40 +0000

Video – Child Labor

Ray Lewis — Fri, 29 Jan 2010 02:39:30 +0000

Video – Pipeline repair

Ray Lewis — Fri, 15 Jan 2010 22:04:58 +0000

Substituting Maple Syrup for Granular Sugar

Ray Lewis — Tue, 12 Jan 2010 22:18:31 +0000

Instead of 1 cup of granulated sugar in recipes, use maple syrup in an equal amount. However, when baking, reduce the liquid by 2-4 tablespoons per 1 cup maple syrup used, add 1/4 tsp baking soda and reduce the oven temperature by 25 degrees.

Video Updates

Ray Lewis — Sat, 09 Jan 2010 15:27:49 +0000

Throughout the sugaring season we’ll be posting videos here to share the Square Deal Farm experience. Stay updated by clicking the “subscribe to Square Deal Farm” link in the “How to Reach Us” section.

Sugarmakers’s Beans Maple Baked Beans

Ray Lewis — Thu, 17 Dec 2009 02:40:33 +0000

2 pounds Soldier or Jacob’s Cattle beans soaked overnight
1 pound GOOD smoked bacon cut into 1″ squares
1 pint Square Deal Farm Dark Amber Maple Syrup
1 entire bulb of high powered rambocole garlic minced
2 large onions minced
1 heaping teaspoon dry mustard

Put all in a crockpot, mix and cover, but just with water.
Let cook on low setting for 8 or more hours. Do not stir, but check occasionally that there is enough liquid to prevent burning.
Add more water if necessary.
If you use the right bacon, these are so good you’ll be licking the pot!
Makes a great side dish for summer barbecues

Maple Crème Brulee

Ray Lewis — Thu, 17 Dec 2009 02:39:46 +0000

Ingredients

1 quart heavy cream
1 vanilla bean
1/2 cup sugar
9 egg yolks
1/2 cup SDF Maple Syrup
Maple sugar for topping

Preparation

Heat cream with vanilla bean and sugar on medium heat stir until sugar dissolves. Do not boil.
Remove from heat and remove vanilla bean.
Whisk egg yolks and maple syrup together.
Slowly add cream to the egg mixture.
Pour equal amounts of custard mixture into 8 individual ramekins.
Place ramekins side by side in a roasting pan and fill with warm water half way up the sides of ramekins.
Bake in preheated 350ºF oven for 45minutes, until custard is set. Cool in refrigerator until serving time.
Before serving, sprinkle top of each custard dish evenly with maple sugar and run under broiler until sugar caramelizes. (You can also use a blowtorch to caramelize the sugar topping.)
Remove and serve.