LOCALadk Magazine

LOCALadk Spring 2017

LOCALadk Magazine

Issue link: http://localadkmagazine.uberflip.com/i/798003

Contents of this Issue


Page 48 of 67

Spring 2017 LOCALadk Magazine 49 LOCALadk Follow the river to an enchanted place. 7,000 sq. ft. of gallery-quality rustic furniture, designer accents, mountain resort wear, accessories, trinkets & pure joy! 292 Main St., North Creek, NY Abode interior service: Let us do the work to pull it all together, a little or a lot! 518.251.4461 Open daily at 9:30 am HudsonRiverTradingCo.com taste. Patience is important in the process. A low, gentle steam- ing will protect the flavor. I use a shallow pan to boil maple sap, but for birch syrup I use a stock pot for most of the evaporation. This allows me to control the temperature more effectively and keep it below the boiling point. However, this also makes it more difficult to tell when the birch sap has reached the appropriate sugar content to be considered syrup. With maple syrup, you know that the syrup is done based on the boiling temperature. The increasing sugar content raises the temperature at which it boils and you know the syrup is fin- ished when it boils at seven degrees higher than water's boiling point. With birch syrup, the best method to determine when the syrup is ready is by measuring the density of the sap with a hy- drometer. Finished syrup will measure 66 - 67 on the Brix scale. A simple hydrometer can be purchased for under $20 and is well worth the investment. After you have finished boiling the sap, you should run the syrup through a coffee filter to remove all sediment. It can be canned for longer storage, or just refrigerated if it will be used within the year. My five taps produced a little less than one quart of syrup, so I just refrigerated it. Birch syrup is not typically used as a table syrup, or served with pancakes or waffles. For that, most people find maple syrup more satisfying. Birch syrup is more often used in sauces, glaz- es, and dressings. It makes a wonderful base for a marinade with chicken, pork, or salmon. I have never been able to completely recreate the magic of that dish I had at the restaurant. Some of the credit for that must belong to the chef. Still, it has added a unique slant to my cooking, with satisfying results, and a flavor that many people have never tried. Nancie Battaglia

Articles in this issue

Links on this page

Archives of this issue

view archives of LOCALadk Magazine - LOCALadk Spring 2017