I made maple sugar for cinnamon rolls — pour a bunch of maple syrup (a pint, in this case) into a pot. Preferably a pot with high walls so the whole thing doesn’t bubble over in a hot, sticky mess. Over medium heat, boil for 15-20 minutes. It’ll foam up a lot, and all of a sudden it will crystalize on top. Pull it off the heat and stir to break up the hardened maple.
Notes from the reverse osmosis system build we are planning:
Ideally, we run RO inside — lose 3% efficiency on RO for every degree drop, and systems are rated at 77 F. Is this bad for sap storage, though?
Multiple RO membranes connected in series (“dirty” out goes to next one’s “in”, “clean” out goes to fresh water collection). 3x or 4x membrane — more concentrated as fluid runs through each of the membranes. Diminishing returns, 3-4 max units.
Sap goes into rain barrel — need valve out from rain barrel. Sensor in sap holding tank and smart outlet for pump — turn off pump when tank is near empty.
Pumped from rain barrel holding tank to filter. Output from filter to input on first RO.
“Fresh water” output from each RO goes to fresh water holding tank (rain barrel). “Dirty stuff” output from each RO goes to input on next RO for farther concentration.
“Dirty stuff” output from final RO, the concentrated sap, goes into Digiboil (65L, ~17 gallons of liquid)
Little pump we use for brewing draws from Digiboil to fill boil trays on the burners.
Pump — need to compare this one and this $40 one.
Water filter housing Either with 1/4″ inputs or 3/8″ inputs — prefer 3/8″
Water filter 10″ long x 2.5″ across filters — these look like they’d fit
RO membrane & housing combo but we can get replacement things from Ali for about $10
Something from rain barrel to 3/8″ input on pump — GHT female and 3/8″ male
Something from 3/8″ output on pump to 3/8″ input on filter
Something from 3/8″ output on filter to 1/4″ input on RO
3/8″ tubing from rain barrel to pump, from pump to filter, and from filter to RO
1/4″ tubing to run between RO filters
1/4″ tubing from each RO to fresh water holding tank
1/4″ tubing from last RO to Digiboil
Maple Peanut Butter EggsCourse: DessertDifficulty: Easy
- Peanut Butter Filling
1 cup chunky peanut butter (unsweetened)
1/4 cup maple syrup
1 tbsp vanilla extract
1/4 cup all-purpose flour
- Maple Chocolate
4 oz 100% cocoa bakers chocolate
2 tbsp coconut oil
1/3 cup maple syrup
1 tbsp maple sugar
- Line a plate with clingfilm or wax paper
- Combine the peanut butter filling ingredients and mix to combine
- In a double boiler, melt coconut oil
- Add chocolate to coconut oil and melt
- Stir in maple syrup and maple sugar
- Take about a tablespoon of peanut butter mixture and roll into an egg shape
- Roll peanut butter egg in chocolate to coat
- Carefully remove coated egg from chocolate and place on lined plate
- Once all eggs are coated, refrigerate for a few hours to solidify
- Because coconut oil is used in this chocolate, it has a very low melting point — it’ll make a mess if you hold it in your hand as you eat it. Replacing the coconut oil with butter would raise the melting point.
Our taps are drying up — some of them were drilled on 03 February. The weather is getting warm; a few trees have leafed out. Our maple season is coming to a close. We’ve got more than five gallons of maple syrup canned:
18 Feb 2020 — 1st batch — ~3/4 gallon, a little scorched and used for cooking instead of canned
25 Feb 2020 — 2nd batch — 6 pints
10 Mar 2020 — 3rd batch — 24 pints
26 Mar 2020 — 4th batch — 10 pints
04 April 2020 — 5th batch — 2.75 pints
I’ve seen custard tarts topped with apple “roses” and wanted to make something similar for our Christmas dessert. Since we made our own maple syrup this year, I wanted to use a maple custard. We had a big bag of walnuts, so I used those for the crust.
- 1.5 cups whole milk
- 6 egg yolks
- 1/2 cup maple syrup
- 3T corn starch
- 1t vanilla extract
- 1/4t sea salt
Combine all ingredients in a double boiler (or a metal bowl on top of a pot). Select a medium heat (‘4’ on my cooktop). Whisking constantly, heat custard until it thickens. Remove from heat, cover with cling film, and refrigerate.
Walnut Cookie Crust:
- 1.5 cup pulverized walnut pieces
- 1 cup whole wheat flour
- 1/4t sea salt
- 1/4 cup butter
- 2T sugar
- 2 egg whites
Preheat oven to 350 degrees F.
Put walnuts into a food processor and pulverize – not just powdered, some 1/8″ pieces should remain.
Measure 1.5 cups of pulverized walnuts. Combine with flour, salt, and sugar.
Melt butter. Using a fork, cut the melted butter into the dry ingredients. Add egg whites and cut together until evenly moist.
Press dough to the bottom of a pie or tart plate (can be lined with parchment – makes removing the pie a LOT easier). Cook for 15 minutes. Crust should be crunchy and brown.
- 2 apples
- 1/2 cup fresh orange juice
- 1/2 cup sugar
- 1/2 cup melted butter
The instructions used a mandolin to slice the apples, I used a spiral food slicer. Worked well. Combine orange juice, butter, and sugar in a bowl and mix. Gently stir in apple pieces so they are covered. Let sit for 10 minutes.
To assemble – spread custard into cooled pie crust. Curl apple slices around themselves to make rose shapes and gently press into custard.
We’re getting to the end of maple sap season – collecting a last batch of sap and boiling this week. We should get another gallon or so of syrup, but the red maples are well into leafing out. I’ve heard a lot of descriptions of the sap flavour after bud-break … to me, it is tannin heavy. That would put us around four gallons of syrup for the year — and re-enforce my belief that the algorithm determined tapping date is when we should tap – even if that’s the second week of January!