Comments on: The ABC’s of Maple Syrup

By: Brenton Tritsch

Brenton Tritsch — Tue, 27 Sep 2011 08:28:03 +0000

Hi there Brenton Tritsch right here. Have you ever considered publishing an ebook or guest authoring on other blogs? I have a blog based upon on the same subjects you discuss at http://blogs.smithsonianmag.com/food/2010/03/the-abcs-of-maple-syrup and would love to have you share some stories/information. I know my visitors would appreciate your work. If you're even remotely interested, feel free to shoot me an e mail.

By: Chugging Maple Sap -- A South Korean Tradition? | Food & Think

Chugging Maple Sap -- A South Korean Tradition? | Food & Think — Thu, 10 Mar 2011 15:26:53 +0000

[...] a sticky taffy by pouring it on snow, maple creemees, vodka made from fermented maple sap, even an entire alphabet of ways to eat the stuff. It’s a geographical bias, I’m afraid; my former co-blogger, [...]

By: Robert Montcalm

Robert Montcalm — Sun, 23 Jan 2011 19:37:44 +0000

Maple syrup is more versatile than people think. I’ve been collecting maple syrup recipes on my blog -
http://www.maplesyrupsource.com/blog/category/recipes

By: Maple Vodka: A Sweeter Spirit | Food & Think

Maple Vodka: A Sweeter Spirit | Food & Think — Thu, 18 Nov 2010 15:57:29 +0000

[...] that alphabet of maple treats I posted earlier this year? I have a new “V”: maple vodka from [...]

By: More Maple – Recipes and Memory | Leslie Land - in Kitchen and Garden and all around the House

Sun, 28 Mar 2010 16:34:51 +0000

[...] many more recipes, check out The ABC’s of Maple Syrup, a tour de force of linkage by Amanda Bensen, a maple mad blogger for The Smithsonian who claims [...]

By: Delights and Prejudices » News Feed: March 4

Delights and Prejudices » News Feed: March 4 — Thu, 04 Mar 2010 17:48:19 +0000

[...] March marks the start of maple sugaring season. [Smithsonian] [...]

By: Tinky

Tinky — Tue, 02 Mar 2010 22:37:57 +0000

You’re definitely inspiring me here, Amanda! I just made a Sausage and Cabbage dish that had just a little maple syrup; http://www.ourgrandmotherskitchens.com/?p=6466. I also have a couple of great vinaigrettes. At the moment my favorite use for maple is in oatmeal bread: http://www.ourgrandmotherskitchens.com/?p=1236. I know more will come this month as I play with syrup……..

By: Sandra

Sandra — Tue, 02 Mar 2010 19:23:00 +0000

You can have Clooney and I’ll take Jackman. We can both have maple ice cream (mine will be with walnuts or maybe pecans).

By: Bryn

Bryn — Tue, 02 Mar 2010 18:20:29 +0000

Fabulous. You’re a good fellow Vermonter. I’ll definitely be using my Vermont-tapped syrup to try out the recipes. Thanks Amanda!

By: shayma

shayma — Tue, 02 Mar 2010 16:05:35 +0000

i am new to canada having moved here from Rome, Italy, and have just discovered maple syrup. i love grade c from quebec (amber). your list is wonderful, lots of great ideas here. i also enjoyed reading about amber from vermont (the link you posted).

By: Jenna

Jenna — Tue, 02 Mar 2010 15:34:42 +0000

Thanks for the link! I really want to use Maple Syrup for baking more – it has such a distinctive flavor, and I think if used well it can be really delicious.

By: Charles F.

Charles F. — Tue, 02 Mar 2010 15:31:19 +0000

This maple mustard is awesome: http://www.jedsmaple.com/phpNew/fam7040.php