HONEY

A sweet story

Many of our Avanti Savoia blog posts (olives, vinegars, chocolate, rice, etc.) begin with noting just how ancient a particular food or product is in the history of human experience.  The evidence proves that honey (derived from the old English word hunig) can certainly make a claim to be one of the oldest. Cave paintings located near Valencia, Spain depict honey gathering from thousands of years ago.  References to honey and bees exist in Egyptian hieroglyphics, Sumerian and Babylonian Cuneiform texts, the Torah, Koran, Old and New Testaments, Indian Vedas and Chinese literature. The Greeks and Romans not only valued honey as a luxurious sweetener, they also rated it highly for health and medicinal purposes.  Honey has been used as a topical antibiotic for centuries. Like cocoa beans, honey has also been utilized as a unit of currency.  We also have to at least briefly mention mead, the legendary drink of kings and Vikings, which is simply fermented honey and water.    
  
I knew of two kinds of honey when I was a child; the ubiquitous bright golden grocery store versions, (which at the time I liked just fine) and then there was the wild dark mysterious honey that my Choctaw grandfather gathered on his own.  Although I was very young and never actually saw him do it, other older members of our family confirm his honey finding ability.  Having been born on an Oklahoma reservation in 1892, my grandfather was an accomplished hunter, fisherman and all-round savvy woodsman. The stories contend that his outdoor skills included the ability to locate and “rob” wild honey bee hives.

His reported method of doing this was to position himself somewhere in an area where he could see bees and focus his vision on one.  He would then jump up and follow the bee to the hive, all the while keeping his eyes trained on the particular bee.  When presented as family lore over the years I simply accepted this as true or at least partly true.  However, beekeepers with whom I have spoken confirm that it would be quite possible to do this.

By the time of my grandfather’s birth, Native American’s were quite familiar with honeybees and honey.  That had not always been true.  Perhaps surprising to some, Apis mellifera, the European honeybee is not native to North America.  There are thousands of types of native bees, but none are as prolific or docile as the European variety. There were also South American sting-less bees that were prized for their honey.  In fact, the Mayans were quite skilled in their Apicultural skills.

Historical records indicate that the first hives of the European honey bee (Apis mellifera) were imported into Virginia around the mid 1620’s.  Reportedly called the “white man’s fly” the honey bee was indeed the harbinger of change.  Records then indicate that it then took the honeybee about 230 more years to reach the west coast.

For decades in North America, most honey was collected from wild colonies although by the 19th century many individuals kept bees as part of their farm stock.  Honey (and Maple syrup) was a vital necessity before the widespread availability of cane sugar and the beeswax obtained was also very valuable.

Particulars of honey production are really kind of amazing. Simply stated, honey is produced by the bees from flower nectar which is the liquid in the base of the blossoms. It is concentrated and placed in the familiar hexagon shaped honeycomb cells and capped with beeswax. Many fruits rely on the bees’ visit for pollination although not all, the fig depends on wasps for its pollination needs.

Bees forage in a 2 to 2 1/2 mile radius from their hives to collect pollen.  That’s about 12 ½ square miles.  It is estimated that it requires 2 million flowers simply to make 1 pound of honey!  The old cliché “busy as a bee” takes on a very literal meaning when viewed in light of these statistics.

In recent years wild bee colonies and bee keepers (both amateurs and professionals) have faced a number of daunting challenges.  “Colony Collapse Disorder” is a blanket term that can include a number of conditions.  Tracheal mites, Varroa mites, Nosema, and Small Hive beetles, can all prove disastrous for our little buddies.  The loss of rural plant diversity and pesticides in the environment also add to the stress placed on the bee population.  It is believed that many hives may show at least some trace of pesticides.

As with so many commercial products, there is a great deal of confusion over terminology and downright misinformation about honey.  There exist few real standards, no federal certification and no penalties even for out right lying.  Often marketing claims are inaccurate and simply amount to marketing ploys.

The term “organic” is very difficult to verify, as well.  Any product can be certified organic if it complies with existing regulations.  The problem here is that none exist for honey. So what’s a honey lover to do?  The quick answer is to keep your own bees (as Avanti Savoia’s founder Doug Slocum has begun to do) or short of that – know and trust your keeper or in our case, trust the merchant to do the leg work and verification for you.  Doug notes, “Avanti Savoia makes a concentrated effort to know our suppliers and their apicultural practices.  We offer our products being highly confident about their quality and your satisfaction!”

Avanti Savoia takes both pride and pleasure in offering a wonderful collection of “honeys from around the world.” We currently stock some 2 dozen varieties of honey from Italy, Canada, Hawaii, Florida, South Carolina and Georgia. Very soon we will be adding products from Germany and South America, as well.

Fantastic honeys available through Avanti Savoia:

ROYAL HAWAIIAN HONEY PRODUCTS
Organic Christmas Berry Honey 
This is a raw, organic honey with undertones of brown sugar and molasses with a subtly spicy finish. This Hawaiian delight is gathered by bees from the Christmas berry shrub. (Schinus terebinthifolia), is a native of Brazil that was introduced to Hawaii. It is a bold and robust honey. It is also one of the richest in antioxidants. These protective compounds are associated with a reduced risk of cardiovascular disease and cancer. Product of Hawaii

Raw Organic Lehua Honey
A distinctive light golden honey offers a silky mouth-feel with butterscotch overtones and floral bouquet. Lehua honey is produced by the bees from the Lehua flower which grows on the ‘Ohi’a tree. (Metrosideros polymorpha), is an indigenous Hawaiian species prized for its fragrance, delicate taste and light color; Lehua Honey can only be found three months a year. This honey truly captures the essence of the islands.  Chef Joseph’s favorite! Product of Hawaii

Macadamia Nut Blossom Honey
Beautiful amber colored honey that is raw, unprocessed and slightly nutty in flavor. Garnered from the flowers of the macadamia nut tree, (Macadamia integrifolia), which was native to Australia. There are many orchards of macadamia nuts on the Big Island of Hawaii. Beekeepers and orchard owners find it mutually beneficial to place beehives in flowering macadamia nut plantations. The orchard’s trees are pollinated by the bees, resulting in a more bountiful nut harvest. In turn, the beekeeper (and the world) is rewarded with this velvety, rich, amber-colored honey. Product of Hawaii

CANADIAN PRODUCTS

White Gold Raw Clover Honey
This is a very popular Clover honey from the Canadian tundra. It has a very low water content, which makes it as pure white as the winter snow. We have a friend who calls it naughty honey, yes it is that good! This delicate raw clover honey self-solidifies soon after extraction due to its extremely low water content. Product of Canada

CROSS CREEK HONEY PRODUCTS

Tupelo Honey 1lb jar
This is the real deal!  Fresh from the hive to your table Tupelo honey’s unique flavor is one of Americas finest and rarest. “Fresh Honey from Local Hives” is the motto of this company, Cross Creek Honey. This is a taste of authentic old Florida. Tupelo Honey has a delicious and unique flavor that makes it a favorite with everyone. Product of Florida

Orange Blossom Honey 1 lb jar
Raw, unfiltered, unaltered just what nature intended it to be!  We consider it one of the best orange blossom honeys available. Cross Creek produces this luscious and fragrant honey that features such a bright and delightful flavor. We are happy to offer this special product from special beekeepers that will please any honey lover. Product of Florida.

Gallberry Honey
Gallberry (Ilex glabra) is a small evergreen shrub that is found in the Southeastern United States.  A limited amount of delightful Gallberry honey is produced each year.  Join the fortunate Florida honey lovers that are “in the know” about this regional favorite!  Product of Florida.

Palmetto Honey
Saw palmetto (Serena repens) is considered an endangered and the rare honey produced from it is in short supply.  This is a honey that is seldom even tasted outside of Florida.  Avanti Savoia is very happy to be able to introduce this special honey as well as the rest of the Cross Creek line.  Product of Florida

ALBERO DELLA VITA PRODUCTS

Lavender Honey 
Bees love Lavender and gourmets love the Lavender honey that the bees produce. The bouquet is floral, fruity and a little woody with hints of black currants on the palate. Beautiful color of pearls, this honey is a very special experience. Product of Italy

Eucalyptus Honey 
Perhaps it's time to proclaim eucalyptus blossom honey the ideal companion to dairy foods! Try it with fresh cheese, such as ricotta - or mixed with plain yogurt or for the ultimate comfort food, stirred into warm milk. We think it's the light scent of licorice and medium sweetness that does it. Product of Italy

Honeydew Honey 
Honeydew is the extremely sweet byproducts of certain sap drinking insects. Bees can take Honeydew instead of nectar to create a dark honey with the rich fragrance of fig preserves. This honey is very thick, dark, rich and extremely sweet. Honeydew honey is high in antioxidants and highly prized in Europe as one of the most healthful of honeys. We consider this a “must taste” experience for the honey lover.  Product of Italy

Acacia Honey
Acacia honey is wildly popular throughout Italy for its ability to satisfy a chronic sweet tooth. Light golden-yellow honey extremely sweet but never cloying, notes of vanilla and cooked pears, excellent with tea. Stores well in a cool, dry place--won’t crystallize and harden like other honeys. Product of Italy

Alps Flower Honey
Mild but not bland with a hint of herbs, solid texture makes it a delicious choice for toast, biscotti, pound cake.  Warmed & drizzled works too! From the Italian Alps--where honey is harvested in spring. We think you'll love the authentic bee farm label as well!  Product of Italy

Citrus Flower Honey
Yep…bees were in high spirits making this honey! Why wouldn't they be? Hives are placed in orange and lemon groves at height of bloom. Tangy, zesty gives tea a lemony boost, try on apple slices with cheese or on whole wheat toast…Paradiso!  Product of Italy

Rhododendron Honey
Rare mountain honey much sought after for its gentle yet distinct character ...it imparts aura of delicate flower petals. Tastes like it just dripped off the honeycomb! Beekeepers put much care into cultivating this rare mountain honey.  Product of Italy

Linden Flower Honey
Linden trees (European Basswood) are a commonly used tree in European parks and to line roads. Honey produced from the Linden flowers is light yellow in color featuring a woodsy aroma with light touches of lime. Linden flower honey is popular for its mild flavor and also reputed sedative and antiseptic qualities. Mild honey wonderful in tea or on toast and a great addition to your collection! Product of Italy

Chestnut Honey
From the Roero valley in Italy, this is a big bold honey, slightly sweet with a touch of bitterness. Imagine honey from flowers sharing the same soil as famous Roero Valley Italian wines!  Chestnut honey is not something you stumble across everyday. And for sure, the Italians are particular about how they eat it. Slightly sweet with a bitter aftertaste (sweet and sour, if you will), this pairs beautifully with salami, or drizzled over stronger cheeses like gorgonzola, pecorino, and parmesan. Intense, earthy fragrance-- this honey is well suited for cooking. Product of Italy

TARTUFLANGHE PRODUCTS

Italian Acacia Honey with Truffles
This liquid gem blends the sweet taste of the acacia white flower with the earthy aroma of the Italian Piedmont's White Alba truffle. Add drops to aged Parmesan or fresh Ricotta cheese, and then pair with sliced fruit to savor the natural flavor and musky scent.  Product of Italy

SAVINI TARTUFI PRODUCTS

Honey with White Truffles
Loaded with tradition and flavor, enjoy this rare delight at the end of a meal with gorgonzola or other cheeses.  Also try this extraordinary honey with duck, pheasant or quail. Product of Italy

SAVAVANAH BEE COMPANY PRODUCTS

Organic Acacia Honey
Called the "moonflower honey" in Italy, this organic honey is produced in the Southern Italian Alps. It has a clean, light vanilla taste and is delicate on the palate. It tastes delicious in coffee or tea or served drizzled over toast, with ricotta or shaved hard cheeses such as Parmigiano-Reggiano. Elegant! Product of Italy

Tupelo Honey
Harvested over two or three weeks in the early spring, Tupelo nectar is one of the rarest and most valuable liquid treasures in the world. After being concentrated by the worker bees, the nectar is transformed into a delicacy whose combination of strength, subtlety, and sweetness is almost impossible to describe. A perfect compliment with a strong black tea, buttered toast, or aged cheddar. Product of USA.

Orange Blossom Honey
Orange Blossom Honey is fragrant, delicate and perfect when spread on toast, waffles, pancakes and other breakfast breads, also it makes a delicious topping for yogurt, ice cream, fruit salads, and even meat glazes. Product of USA.

Sourwood Honey
This complex honey displays notes of sweet gingerbread with a long finish... Sour by name sweet by nature! Sourwood honey takes pin point timing and delicate care to produce. Sourwood honey is produced from the sourwood tree that has a beautiful white bell-shaped flower that appears from late June to August. Product of USA.

Flute Pack
Four flutes of bottled sunshine, excellent examples of American honey at its best...even the bees are patriotic. This is one sweet deal; an Avanti Savoia exclusive. Product of USA.

Honey Sampler Gift Pack
Just a taste of four exquisite honeys then BOOM onto the Flute Pack...works every time. A honey for every occasion! The perfect sampling of four exquisite honeys includes Raspberry, Tupelo, Black Sage, and Orange Blossom honey. Product of USA.

Raw Honey Comb with Tupelo Honey
The deep color and earthy flavor of this rare delicacy from the North Georgia Mountains is an exceptional culinary experience. Hand cut from frames filled with honey produced from the flowers of the sourwood tree, each golden cell brims with concentrated nectar ideally suited for wine and cheese. When you see our sourwood honeycomb and Tupelo honey you think dreams can come true. When you spread it on a hot piece of buttered toast, you know they have! Product of USA.

Hand Cut Honeycomb
Simply Amazing! This hand cut square of honeycomb is filled with delicious golden honey. The wax is edible and adds one more complex character to this simple nectar of life. Spread on hard cheeses or a warm slice of toast or hot biscuit. Also makes for a stunning presentation on a cheese and cracker plate at your next get together. Product of USA.

Miele Al Matcha Honey & Green Tea
Matcha is a powdered green tea used in the Japanese Tea Ceremony.  Combine this “national treasure” with Acacia honey and you have a rare delicacy. An amazing combination to spread on toast for breakfast, topping for ice cream or yogurt, or added to a cup of warm milk or hot water. Italian Acacia Honey with Matcha (Japanese Powdered Green Tea) 

BX025 The Elegant Honey Gift Box
Four American honey classics (Tupelo, Black Sage, Orange Blossom, & Sourwood), packaged in pretty fluted bottles and an attractive handmade wooden box. What a SWEET present! Each has a distinctive flavor for enhancing hot tea, icy lemonade, salad dressing, barbecue sauce & ice cream. Honey lovers will enjoy spreading on scones, fresh baked bread, toast and (to be honest and I’ll bet I’m not the only one) big luscious spoonfuls. Product of USA

ITALIAN HONEY VINEGARS

Orti Borghosi Honey Balsamic Vinegar
A wonderful full flavored Balsamic condiment made from cooked grape must blended with lime honey and aged in oak.  Serve with cheese, fruit and especially with grilled or roasted meats.  Product of Italy.

Aceteria Merlino Honey Vinegar
This is beautifully balanced vinegar produced with a blend of four Italian honeys, featuring low acidity and a smooth sweetness.  Vinaigrette made with this product is a stand out favorite at La Cucina at Avanti Savoia cooking classes!  Product of Italy

Don Vito’s Vinaigrette
Ingredients:
Sel de Mer fine to taste
1 part Honey Vinegar
3 parts Marcinase extra virgin olive oil
Instructions:
1.    In a small mixing bowl, just before serving: whisk salt with vinegar until mixture begins to foam.
2.    Beat in olive oil until smooth, toss with salad, serve and enjoy.

FOUR YEARS AND COUNTING

Personal food updates from your friends at Avanti Savoia

Avanti Savoia has just celebrated our 4th anniversary, so we thought it would fun to share some of the events and projects that have caught the attention of the Avanti family.  We are, of course, very happy to be surviving the challenging economy, thanks to our fine products and great customers.  Our special sales and incredible deals are proving to be very popular!  The weekly trivia contest has become a source of “foodie” fun for us all. We are delighted to be able to now offer top quality cheeses imported directly from Italy.  And, we have all been working hard on our “Recipes and Cooking” section to which you can now access over 700 free recipes on our “Online Cookbook.”

The president of Avanti Savoia, Ben Slocum enjoyed an enlightening trip to Italy, where he attended trade shows, spent time with Vito De Carolis, and visited some of our purveyors of Italian treasures.  Wine, travel with Don Vito, and tasting traditional balsamic vinegars, extra virgin olive oils, and great Italian cheeses… well, someone had to do it!

Ben has also taken up the art of home-brewing and we are all anticipating the first tasting of his labors.  Ben and his wife, Erin, have also become very serious about their health and exercise program.  Crossfit is a strength and conditioning program consisting of specific and intense workouts.  In addition to the workout regimen, they did a ten-week strict paleo diet, which Ben and Erin completed with flying colors.
 
Their diet consists primarily of foods very high in protein and very low in carbohydrates, so Ben has been asking lots of questions about simple recipes for preparing foods on his “good” list.  In response to cooking questions relating to this program, we hosted a paleo-friendly cooking class.  Our instructions included demonstrations of disjointing and boning a whole chicken, filleting salmon, and the basic techniques required to process vegetables including onions, celery, tomatoes, artichokes, and (much to everyone’s surprise) rutabagas. 

Due partially to the enthusiasm generated by this class, we made the decision to install a magnificent new demonstration kitchen that we have dubbed “La Cucina at Avanti Savoia.”  We started teaching classes a few weeks ago and the response has been fantastic.  We have also added two other cooking instructors and are gearing up for an exciting summer of learning.  Check out the class descriptions and schedules on our website.

Doug Slocum, Avanti’s founder, has been inspired by cooking legend, Jacques Pepin.  This is certainly an inspiration that I appreciate, as I have several of the Pepin’s books and was privileged to take a series of cooking classes with him about 20 years ago. Doug has been interested in the process of salt curing pork and other forms of charcuturie.  However, perhaps from Avanti Savoia’s collection of honeys from around the world, Doug has become an avid beekeeper.  He has even deepened his interest with classes at the University of Tennessee.  Watch for the next post to our blog celebrating all things honey!

RICE

Riso, Riz, Arroz

Rice is a part of so many cuisines…
Billions of people eat it daily, many of them relying on it as staple primary food. It is second only to corn in worldwide production. Rice is a part of so many cuisines all over the globe, with each culture defining it with their own customs and traditions. By legend, rice was introduced to Europe by Alexander the Great around 23 hundred years ago.  Folk lore and. popular mythology is often hard to separate from fact and historical accuracy

I can’t say for sure if any poor soul was ever actually executed…
One of my personal favorite tales is the story relating the introduction of Italian Rice to America by our third President and first foodie, Thomas Jefferson.  The list of now familiar foods that were introduced by Jefferson is both long and amazing.  During Jefferson’s tenure as Ambassador to France, the Italians held a monopoly on the cultivation of rice.  This monopoly was zealously guarded.  In fact it was a capital crime to remove rice from Italy, although I can’t say for sure if any poor soul was ever actually executed for the offense.  The story (which does seem to be accurate) is that Jefferson smuggled the precious grain out of Italy in his coat pockets.

Not surprising, China ranks number one globally…
What became known as Carolina Gold Rice had been introduced from Madagascar to South Carolina in 1685. By the time of Jefferson, this American rice was definitely considered inferior to the variety grown in the Piedmont. The future President went on to introduce the Italian rice to the planters in South Carolina where it became a vital element of the economy. Rice cultivation is still an important part of agriculture in America with the US ranking 11th overall in worldwide production.  The state of Arkansas produces the largest harvests with California, Louisiana, Texas and Mississippi following in that order.  Not surprisingly, China ranks number one globally, although Italy (having harvested rice since 1468) is still the major producer in Europe.

Rice is not a water plant per se…
Rice (Oyza sativa) is considered to be the edible fruit of a member of a wild grass family originally domesticated somewhere in Asia (or even possibly Africa).  Rice is not a water plant per se, but rice is able to tolerate large amounts of water.  Due to this characteristic, rice is often grown in flooded fields for weed control.  All rice produced in the US is grown in flooded fields.

Italy alone produces approximately 50 different varieties…
From two main cultivated species (japonica and indica) come thousands of variations.  These variations include colors, sizes and forms; although in this post we will be primarily looking at the varieties offered by Avanti Savoia and how to use them in the kitchen. Italy alone produces approximately 50 different varieties and rice remains especially important to the cuisine of Northern Italy. Different types of rice are often best prepared in different ways and used in specific dishes. 

An accompaniment with just about any main dish…
Generally, rice is boiled or steamed and eaten sweetened or salted. It can be served as an accompaniment with just about any main dish.  Rice flour is used as a substitute for white flour in some recipes by people wishing to avoid wheat in their diet.  Sake is a well known Japanese alcoholic beverage brewed from rice. 

Parboiling rice is a process that dates back to ancient India.
Any rice that has had only the outermost layer (husk) removed, but with the outer bran layer left intact can be termed brown rice. The rice, when the next layers (bran and germ) are removed is considered white rice.  A balance is struck between the nutrition of brown rice and the cooking convenience of white rice with parboiled rice (also known as converted rice). Historically speaking, parboiling rice is a process that dates back to ancient India.

A relative of rice…
So called wild rice (Zizania aquatica), despite the name is not considered rice at all, but rather an aquatic plant that botanists consider a relative of rice.  Northern wild rice (Zizania palustris) is one of the wild rice species native to the Great Lakes region of the United States.  Wild rice is an important food for wildlife as well as being cherished by the Native American tribes of the area and appreciated by gourmets. 

They demonstrate their stewardship of the land, animals and air and water quality…
Avanti Savoia’s supplier of fine rice and rice products is the very Italian firm of Cascina Belvedere.  Owned by the Pico family for over 100 years, this is an award winning company dedicated to a tradition of passion and quality.  Cascina Belvedere’s rice farming operations are located in Valle Padana Vercellese, an area blessed with an abundance of water.  The Pico family continues to this day to improve their company by the quality of their rice and production methods.  By employing organic production methods they demonstrate their stewardship of the land, animals and air and water quality. The Pico family has also made a deliberate decision to sell directly to suppliers (such as Avanti Savoia), instead of supplying huge rice corporations. Their products include not only a selection of exquisite Italian rices, but also easy to prepare Risotto mixes.

AVANTI SAVOIA’S RICE AND RISOTTO SELECTIONS
Carnaroli (Japonica cultivar) is known affectionately as “Northern Italy’s pasta.”  Although Arborio rice is best known as risotto rice, many cooks prefer Carnaroli.  Both rices contain high levels of starch (amylase), but Carnaroli retains more liquid and holds its shape better, resulting in a more textured dish.  This authentic Italian favorite is grown around the towns of Novara and Verselli located between Milan and Turin.  Carnaroli works perfectly in many recipes, but especially stands out in risottos.  After cooking, the rice remains fluffy, but not sticky.  It is idea in delicate and subtle dishes such as those with ingredients like white truffles and saffron, where it achieves the status of the “king of rice.”   

Arborio (Japonica cultivar) is the longest grained of the Avanti Savoia’s Italian rice varieties.  It is named for the town of Arborio in the Po Valley.  Typically, Arborio undergoes less milling than other rices resulting in higher starch content.  This gives the rice a classic creaminess that makes it a popular choice for risottos, risotto balls, rice puddings and paellas.  Although the cooking ratio is approximately 1 cup of rice to 2 ½ cups of liquid for 15 to 17 minutes, carefully follow the recipe for the specific dish that you are preparing.  Each recipe can have its own recommended proportions.

Essenza (Basmati cultivar) is actually Italian grown rice obtained from the combination of a Thai rice variety and Pakistani basmati.  Essenza is a highly aromatic variety that has an aroma similar to that of freshly baked bread.  When cooked the grains of this rice stay separate and fluffy. These characteristics are ideal for preparing boiled rice, various side dishes and rice salads.  One cup of rice combined with 2 cups of liquid cooked for 15 minutes will produce a nice basic rice suitable for many dishes.

Venere/Nerone (Japonica variation) is naturally black colored rice which was developed by crossbreeding from an ancient Chinese strain sometimes called “Forbidden Rice.”  This black rice was forbidden to the common people because for centuries it was cultivated for the exclusive use of the Chinese Emperor and nobility.  It was highly prized for its nutritional value and allegedly aphrodisiac properties. Venere does mean the Goddess of Love, Venus. (We will be waiting to hear back from you on this claim)!  Venere/Nerone rice is wonderfully fragrant, described as having an aroma “somewhere between sandalwood and freshly baked bread.”  Now a Piedmont classic, this unique rice is grown in particular areas of the Po Valley.  When cooked, it turns an amazing black/purple/burgundy color that offers endless presentation possibilities, hot or cold.  Nutty and chewy, it does take a little longer to prepare- about 40 minutes.

Parboiled Rice (Basmati cultivar) is widely known as “the rice that doesn’t become overcooked.”  The Parboiled process begins before the milling procedure that removes the husks.  The raw rice is first washed with hot water, steam-cooked, dried with hot air and then subjected to the milling process.  This ancient process improves the nutritional content of the rice by driving the nutrients from the bran into the grain.  This leaves around 80% of the nutrients found in brown rice.  It also makes the rice harder and more waxy and yellow or beige in appearance.  Cook for 15 to 16 minutes – 1 part rice to 2 cups liquid.

Integrale (Brown Rice) has been a staple of natural food cuisine for years.  It has a nutty and chewy texture that is highly nutritional, digestible and ideal for vegetarians.  Integrale rice does require more cooking time, about 40 minutes.  The ratio is 1 cup of rice to 2 1/2 cups of liquid (water or stock).  Cooked Integrale rice makes a particularly wholesome and delicious grain “burger.”

Rosso Selvaggio (Wild Red Rice) resulted from crossbreeding of Venere rice.  It is prized for its ruby red color and appetizing aroma.  Prepared in a similar manner and cooking time to Integrale rice, this unique rice is both sweet and rich in fiber.  Think healthful and great presentation.

Originario (Short Grain Rice) Beautiful, round, pearly grains characterize this fine rice.  Its high absorption capacity makes it excellent for soups, risottos, casseroles and desserts.  Originario is also rice that also delicious simply boiled for about 15 minutes.

Ribe (Cross between Italian Rb rice, Japanese and US rice varieties) is a style of rustic rice that is able to absorb large amounts of liquid.  Its appearance is compact and crystalline.  It is enjoyed in salads, pilafs and risottos and cooks in 15 to 16 minutes.

Risotto Mixes  Risotto is a classic Italian rice dish made by blending hot liquid into a mixture of rice and seasonings that have first been sautéed in butter or olive oil.  The liquid is added a little at a time and stirred continuously as each addition is absorbed.  The result is rice that is wonderfully creamy while the grains of rice remain separate and firm.  There are scores of variations on this delectable but labor intensive dish.  The preferred rice for Risotto is usually short grained rices high in starch.  Avanti Savoia and Cascina Belvedere have teamed up to bring you four different flavors of Risotto Mixes. 

Risotto with Tomato and Basil
Risotto with Porcini Mushrooms
Risotto with Asparagus
Risotto with Artichoke

These delectable time savers require only butter or olive oil, wine and water.  All other ingredients and seasonings (including premium Carnaroli rice) are included in the convenient 250 gram package AND cooks in just about 15 minutes!
 
Recipe Link:
Chicken Curry Rice Salad
Golden Rice Pilaf
Healthy Cajun Beans and Turkey Sausage
Mexican Rice
Paella Valencia
Pecan Rice
Rice Pilaf
Shrimp Creole
Galletti Mushroom Risotto
Green Risotto with Galletti Mushrooms
Risotto with Porcini Mushrooms
Risotto with Wild Mushrooms
Turkey Fried Rice
Yellow Rice with Galletti Mushrooms
Chicken and Ham Jambalaya
Chicken and Sausage Creole
Mulligatawny Soup
Summer Salad with Rice, Avocado, Mozzarella Cheese and Porcini Mushrooms (Insalata estiva di riso, avocado, mozzarella e fungi)
Drunken Risotto (Risotto Ubriaco)
Individual Rice Cakes with Chocolate Sauce (Tortine di Riso)
Rice with Tomato and Eggplant (Riso con Pomodoro and Melanzana)
Risotto with Zucchini (Risotto con Zucchine)
Black Venere Rice Salad (Insalata Venere)

MOM’S BIG DAY

Cook for her (for a change)

Celebrating a special day for Moms is so much a part of our national culture; it is a little surprising to remember that it has only been an official observation since 1914. Originally, the commemoration on the second Sunday in May had a particularly patriotic focus, “as a day for American citizens to show the flag in honor of those Mothers whose sons had died in war.”

The spirit of the occasion has mostly evolved into an occasion to simply celebrate motherhood and family.  (Not that there is anything simple about motherhood and family).  One of the unique customs that I can recall from my ever more distant childhood was that the guys of our family always wore carnation boutonnieres to church on Mother’s Day.  Even though I was quite young, my dad carefully explained the tradition of the colors of the flowers; red if one’s mother is living, white if deceased. 

The other “big deal’ was a wonderful meal prepared by my mom or grandmother.  Although it was not noted at the time, the idea that Mom has to cook a labor intensive meal on her special day now seems a little incongruous.  Hence the theme for this post, you do the cooking for her this time.

The menu that we have selected is creative and colorful, yet still easy enough for most dads to accomplish, maybe even with some help from younger family members.  Recipes can be found on the Avanti Savoia website and many of the ingredients are available through Avanti Savoia, as well.

MOTHER’S DAY MENU
May 9th, 2010

Easy Bruschetta
Cold Strawberry Soup
Grilled Lamb Chops with Braised Aromatic Vegetables and Olives
Golden Rice Pilaf
Lemon Lime Pound Cake with Chocolate Cabernet Sauce

Bruschetta (pronounced brus’ketta) is a simple yet savory appetizer that has been enjoyed in Italy for centuries.  The basic recipe calls for slices of good bread to be lightly grilled or toasted under the broiler, rubbed with garlic and then generously drizzled with extra virgin olive oil and seasoned with sea salt and freshly ground black pepper.  Change this up a little bit by adding a dollop of Lowcountry Tomato Sauce, a few capers, a pinch of Don Vito’s Gold Italian Herb Blend and grated Parmesan cheese – really easy and delicious!

Cold, creamy, pink and sweet; this is the perfect springtime soup for Mom.  Ripe strawberries team up with yogurt, blush wine and just a touch of orange, vanilla and sugar for a dreamy soup that could almost be a dessert.  White grape and strawberry juice is a good substitution for the wine if you wish to exclude the alcohol.

Hmm…Grilled Lamb Chops in the merry month of May should appeal to any mom that appreciates the succulent flavor of lamb.  Ask your butcher to “French” the chops for you if it sounds like too much trouble.  It just means to scrape the meat and tissue away from the top of the bone.  The process doesn’t alter the flavor; but the presentation just looks a little neater. The Bruschetta and the lamb can be cooked on the same standard grill outside or on a grill pan inside.

The lamb chops are seasoned with a traditional mix of olive oil, Balsamic vinegar, mustard and herbs before grilling.  They are then served on a fragrant bed of vegetables, herbs and olives that can be made well ahead of the grilling.  Offered on a plate highlighted by the beautiful Golden Rice Pilaf will have mom believing that you are a gourmet chef! 

Just in case Mom is a vegetarian or does not particularly enjoy lamb, the menu can easily be altered to suit her taste, as well.  Drop the lamb chops, substitute vegetable stock for the beef stock in the Aromatic Vegetables and just serve the Golden Rice Pilaf with the vegetables.  Sprinkle it with some toasted almonds if you like and Mom the vegetarian should be perfectly happy.

Yes, of course you can easily buy a good commercial pound cake.  However, our Lemon Lime Pound Cake is an heirloom recipe provided by our stellar cook of a grandmother, Clara Lowery. It seems absolutely perfect to share with other Mothers and Grandmothers on Mother’s Day.  My brother, Catering Chef David Lowery of Austin, Texas swears by this recipe and has served it at many events.  He reports that his clients especially enjoy the cake as the basis for petite fours and even as a wedding cake.  Our idea is a little less ambitious, just an easy pound cake baked in a Bundt, tube or loaf pan.  For chocolate lovers, it’s tasty to dress it up with a little splash of Leaning Oaks Chocolate Sauce.

Many restaurants offer nice Mother’s day events, but they will be crowded for sure.   Instead, just imagine how touched your mom or wife would be by something really special.  Don’t put it off, show her your love! We know that your cooking efforts will be sincerely appreciated by the mothers in your life and we hope that our menu suggestions and recipes will be a real help for you.

HAM for EASTER: Postscript

A long history

…stormy and rainy
For scheduling reasons our Easter celebration had to happen the Sunday before Easter.  Rather than bright springtime weather, the day was stormy and rainy. However, it did little to dampen the spirits of our guests, Gary Elgin, Scott and Janice Tocher and my wife’s youngest son, Rodney Rohrback.  The basic menu was listed in the previous post, but at the last moment we decided to substitute the kind and preparation of the ham.
…plans do change
Although it was my intention at our Easter feast to serve a “city” ham that I smoked myself over wild cherry wood, plans do change.  A gift of a beautiful, traditional Tennessee Country Ham from Avanti Savoia’s founder, Doug Slocum, changed all that. (Doug, by the way, has been experimenting himself with home cured pork tenderloins for his own use).
…the history and lore of hams
The change in menu also offered me the opportunity to perfect the preparation of the unique “country” ham and delve deeper into the history and lore of hams in general.
Pork has had a prominent place on American menus since the Seventeenth Century. It is the cured hind legs, single pieces of hind legs or shoulders that are used to make what we usually think of as ham.  Hams from the front legs are called Picnic Hams.

Just for the sake of information, here are some brief definitions of various hams.
Old Fashioned Country Ham – Hams of this tradition are produced throughout the “ham belt” of the Southern states (particularly Virginia, North Carolina, Kentucky, Tennessee and Georgia). Methods and procedures vary from producer to producer and from region to region.  Country Hams are prepared with a salt cure and usually nitrates, sugar and pepper. Typically, they are then smoked over hardwood and then aged from 2 to 3 years. They are commonly sold whole with bone-in, but also come in pre-sliced pieces that are vacuum packed.
Smithfield Hams – These are indeed old fashioned country hams as well, but by law a ham can only be sold as a Smithfield Ham if it processed in Smithfield, Virginia, utilizing the Smithfield method.  This method entails a dry salt cure followed by a pepper coating, hickory smoking and a lengthy aging process.  The hams are produced from a particular breed of hog and are fed a specific diet.
Smithfield “type” or old Virginia Hams – These are hams processed in much the same way as authentic Smithfield’s but are produced outside of Smithfield and cannot be labeled as such.
Tasso “Ham” – A spicy Cajun specialty that strictly speaking, is not even ham. Chunks of pork (or sometimes beef) are highly seasoned and hot smoked for 2 or more days.  In cooking, Tasso is finely chopped and used to flavor many Louisiana dishes.
Commercial, mass marketed American Ham – Before any sort of processing occurs the meat may be referred to as fresh ham.  Generally however, most of these hams are cured using a dry method, sweet-pickling method or even more commonly, injection cured.  These methods are also sometimes combined.  Commercial hams, after curing can also be smoked and aged.  This manner of ham can be sold as fully cooked and also partially cooked.  Labeling and package instructions should be carefully read and followed. 
Canadian bacon - Although it is called “bacon” this product is more akin to ham.  It is taken from the eye of the loin, pre cooked and smoked.
Italian Ham (Prosciutto) – Prosciutto is only one of many famous cured pork products from Italy. Versions of “Prosciutto” are now being produced in America, although Prosciutto from Italy is the true Prosciutto.  Authentic Italian Prosciutto is salt cured and air dried, but not smoked and contains no nitrates or preservatives.  Prosciutto Cruda di Parma is more salty and less fatty, while Prosciutto di San Daniele is less salty, fattier and contains less moisture. Quality Prosciutto can be purchased through many specialty markets.  Cut and served in extremely thin slices, it is delicious with melon and figs and also lightly cooked as a component in a variety of Italian dishes.   
Spanish Ham (Jamon Iberico) – This is the high quality traditional dry-cured Spanish ham that is produced from a black pig (Pata Negra) native to the Iberian region.  There are several varieties distinguished by the diet of the pigs.  Similar in flavor to Prosciutto, they each have their own unique subtleties.  It is appearing in American restaurants specializing in Tapas.  There is also a lower quality ham known as Jamon Serrano.
French Ham (Jambon de Bayonne) – Produced near the town of Bayonne in the Basses-Pyrenees, this is the French version of cured ham.  A unique traditional curing method makes this ham a sought after delicacy.  It is very pink in color and low in sodium.
German Ham (Westphalian Ham) – These hams are produced from pigs fed on acorns in the Westphalia forest of Germany. They are seasoned with several herbs and spices and then slow smoked over beech and juniper woods. These dark hams with a light smoky taste are similar to the Black Forest Ham.
British Isles – There are also small production of styles variously know as York, Scotch, Irish and Gammon.

...pork curing and preserving
Now then, back to our story of American Country Hams. Early immigrants to America certainly brought their knowledge of pork curing and preserving with them to the new world, where Native Americans were already skilled at salt curing and the smoking of venison.
…a long history in the Southern Appalachian Mountains
The tradition of cured pork also has a long history in the Southern Appalachian Mountains.  The author Wilma Dykeman, until her death in 2006, was the Official Historian of the State of Tennessee.  In her book, The French Broad, she comments on the importance of the “hog” culture of this area.
“…hog and hominy state”
 “… corn carried as fat on the ribs of hogs and fowls was most easily transported along the muddy, winding roads of the nineteenth century, and was finally most easily sold as fresh meat to the cotton plantation owners and tenants in the lowlands but by far the greatest traffic of this era was in hogs, and most of the hogs were from Tennessee.  In the census of 1840 Tennessee was the greatest corn-producing state in the Union.  Her nickname became the ‘hog and hominy’ state, and production of the two went together just that closely. Corn brought the best price when it became pork. It was estimated… that between 150,000 and 175,000 Tennessee hogs were driven up the French Broad (river) every year…”  
…one that was just about perfect and another that was almost inedible
There are two basic cures for ham – wet and dry.  All Country Hams are dry cured. Country Hams are available either whole or sliced and vacuum packed.  The sliced variety served fried is the way Country Ham is most available in Southern restaurants.  I find personally that the sliced fried ham is just too tough and salty for my taste, although the old timers swear by it.   The truth of the matter is that up until now I have only cooked two whole country hams in my life, one that was just about perfect and another that was almost inedible. 
…even a well prepared Country Ham is always salty
To ensure success this time, I was determined to learn as much about these unique hams as possible.  Fortunately, our third ham (the one pictured on this post) looked good and tasted wonderful. However, even a well prepared Country Ham is always salty and has a distinctive gamey or high flavor that is not for everyone.
…something akin to boot leather
Once upon a time, the illness Trichinosis was a great concern and prompted cooks of an earlier generation to over-cook pork to something akin to boot leather.  Today’s government standards ensure that commercially cured ham is free of the micro parasites that cause this disease.  To be sure, it is recommended that pork be cooked to reach an internal temperature of 140 degrees.
…soak the meat for a full 48 hours    
Due to the aging process, Country Hams may be covered with mold, however this is harmless.  When you are ready to begin the preparation process; remove the ham’s cloth covering and scrub the ham’s surface under warm running water until it is clean.  Next and this is paramount, soak the entire ham in cold water with a splash of vinegar.  Instructions that I have encountered recommend soaking for a few hours up to overnight.  The soaking not only helps remove some of the salt, but also softens the ham.  My recommendation is to soak the meat for a full 48 hours, changing the water after the first 24 hours.  A large ice chest proved perfect for this chore.
Some cooks like to save it for seasoning…
After soaking, but before cooking, it is practical to trim away the crusty, hard surfaces of the meat not covered by fat.  This “face” as it is sometimes known, is much too hard to eat and makes carving difficult, as well.  Some cooks like to save it for seasoning, but I find that there are always plenty of scraps leftover anyway, and I think that they taste better than the external pieces.  A little seasoning with Country Ham goes a long way for my taste.
…I prefer simmering
The ham can now be cooked in the oven, either by braising (simmering) or baking.  I believe that I prefer simmering.  For this particular ham, we placed it in a large pan with sides, added about an inch of Black Cherry Juice and covered it tightly with foil.  This ham weighed about 15 pounds and recipes suggested various cooking times, ranging from 10 to 20 minutes per pound.
The final formula…
After giving it much thought, we decided on the 20 minutes per pound scheme. However for the record, our cooking time ended up being a little bit longer.  The final formula was 4 hours 15 minutes at 300 degrees.  Upon removing it from the oven, we allowed it to set covered another 20 or 30 minutes.  We then removed the foil, scored the ham and brushed on a Black Cherry/Jack Daniel’s Whiskey glaze.  In the meantime the oven was heated to 425 and the ham returned uncovered to the hot oven for 15 minutes.  Upon glazing, the ham was removed from the oven and set to rest for an hour or so, until we were ready to eat.
…very thin slices
Carving the ham simply requires a meat fork and a long thin (very sharp) slicing knife.  First, the surface rind and excess fat are removed and saved or discarded, as you prefer.  Next, begin to cut very thin slices from across the top, parallel to the bone. Proceed across the top of the ham and then slice on each side of the main bone.  Serve the partially carved ham with some nice slices around it on a beautiful platter. It does make a very dramatic presentation.

…quality and regional tradition lives on.
Although Country Hams are available at many grocery stores in the south, we encourage you to become acquainted with Benton’s Smokey Mountain Country Hams of Madisonville, Tennessee.  Benton’s hams, bacon and other products have found their way on to the menus of some of the finest restaurants in America.  This small company is a treasure where quality and regional tradition lives on.

EASTER CELEBRATION

…a tough winter
Springtime, at last! What a tough winter we all have endured. Definitely the most snow and winter-like conditions that I can remember in a very long time. Our fine old Fisher wood burning stove got quite a workout. We enjoyed a nice fire quite often, and the wood cutting and splitting didn’t hurt me a bit, of course. Still, the warmer temperatures and early blooming bulbs seem particularly welcome this spring.

…twelve thousand eggs!
Early spring means Easter celebrations of all kinds, ranging from the devout gathering for religious expression to the traditional family feasts, usually on Easter Sunday afternoon. Even the President of the United States, on the Monday after Easter, holds an annual Easter Egg Roll on the White House Lawn for young children. Walter Scheib, who was Executive White House Chef from 1994 to 2005, recalls that at his first such event they hard-boiled and dyed approximately twelve thousand eggs!

...one of the more dicey challenges
For many of us, Easter brought new clothes, the delight of egg decoration, egg hunts and a truly grand meal with the extended family. As I recall, one of the more dicey challenges was to keep the new duds clean while still enjoying the egg hunts, although our eggs numbered a few dozen, not twelve thousand.

…children were usually seated at their own table
Almost always, the menu featured ham, deviled eggs and luscious desserts. Our table was always set with the most beautiful settings, some of which seemed only to appear for this particular occasion. Younger children were usually seated at their own table, which was probably more fun anyway.

…we sort of “Tom Sawyer” family and friends
This year our own family celebration will center on our annual garden planting party. This is an event where we sort of “Tom Sawyer” family and friends to help us jump start our garden preparations and hopefully enjoy fine spring weather. (We are planting all heirloom varieties this year and will let you know how it goes.) This will be a very informal event for us, quite unlike the dressy Easters of my youth.

…at least a little creativity
Therefore in planning a menu this year, I still wanted to reflect tradition, but also to prepare foods with at least a little creativity using some of the great Avanti Savoia products. Here’s our plan…and all of the recipes are available on our Avanti Savoia Website.

Easter Menu 2010

Lemon-Pineapple “Champagne” Punch

Curried Deviled Eggs with Peach Chutney

Yukon Gold Potato Salad with Smoked Bacon

Wild Cherry Wood Smoked Ham with a Cherry/Jack Daniel’s Whiskey Glaze

Strawberry Tiramisu

…beautiful and really, really delicious
OK, we’ve got bright spring colors, the required Deviled Eggs, Potato Salad, Glazed Ham with a regional touch and a recent creation, Strawberry Tiramisu. The Tiramisu is hardly the traditional version, but it is beautiful and really, really delicious. There will be a lace tablecloth made by my Grandmother, my Mother’s crystal, a 1940’s era Deviled Egg Dish and loving memories of Easters past. Best of all will be the gathering of family and friends sharing this springtime ritual, yet once again. We hope your holiday is as bright and bubbly as a cup of Champagne Punch.

Bon Appetit Y’all!

MAPLE SYRUP

An American Tradition of Sweetness

Hotcakes
Maple flavored syrup was a familiar breakfast staple on most American tables when I was a child. The tins decorated like log cabins (Log Cabin was the brand, of course) were a favorite toy when emptied of their sticky contents and are considered serious collectables today. I believe that I remember having one with a slot in the lid to be used as a coin bank. In those days we didn’t think to question the container or the nature of the syrup, it simply was. We enjoyed it on biscuits, waffles and my father’s Sunday evening special pancakes, which he called “hotcakes.”

…maple flavored pancake syrup is not at all the same as pure maple syrup.
It was my early interest in natural foods, which led me to realize that maple flavored pancake syrup, is not at all the same as pure maple syrup. Pancake syrup is actually for the most part, corn syrup. I also learned that pure maple syrup is indeed an all natural product without preservatives. This can be an expensive lesson, as the costly authentic syrup will mold and be unfit for consumption if stored for very long at room temperature. This was a problem that we never had to confront in storing the flavored pancake syrup.

White refined sugar was not only rare, but extremely expensive…
The native populations of Northeastern America were well versed in the production of maple sugar, a skill soon learned and improved on by the French and English emigrants. Many tribes of Native Americans returned each year to their ancestral groves specifically to harvest the running sap. Catching sap in birch bark bowls and employing primitive methods of boiling out the water, Indian tribes were able to manufacture the first sugar produced in America. White refined sugar was not only rare but extremely expensive, making the “Indian sugar” somewhat vital to the white settlers.

…40 gallons of sap to make 1 gallon of pure maple syrup.
There are many varieties of maple trees, but it is the Sugar Maple (Acer saccharum) that is the most prized for its delectable sap. Today, the state of Vermont leads in U.S. production of maple syrup, although several other states do produce syrup as well. An estimated half million gallons of pure syrup is produced annually in Vermont. A particularly impressive statistic when you consider that it takes about 40 gallons of sap to make 1 gallon of pure maple syrup.

"sugar shacks and sugar bushes”
Maple sap is approximately 98% water and 2% sugar. To produce pure syrup, water content is removed from the sap by “boiling off” to a concentrate of 60% sugar. This is accomplished in what are known as “sugar shacks” or “sugar houses.” The sap itself is obtained by tapping mature maple trees. The groves of maple trees are known as a “sugar bush or sugar bushes.” Tapping does not begin until maple trees are about 40 years old and at least 10 inches in diameter. Interestingly, the process does not damage the trees, although a new tap hole must be made each season. Generally, tapping occurs during the months of January and February. The weather must cooperate by alternating between freezing and thawing to induce the sap to flow.

…enormous amounts of fragrant steam.
The boiling usually begins sometime in March and the season is very short, lasting only 4 to 6 weeks. Traditionally, tapping is achieved by drilling into the trunk of the tree and inserting a tap with a downward angled spout. Buckets are hung on the spout and the running sap fills the buckets. These buckets are then collected and combined in the “sugar house” to begin the extensive boiling process. The sugar house must be well vented to accommodate the enormous amount of fragrant steam. Commercial operations now often employ modern plastic tubing to transport the raw sap to the sugar house, making the process far more efficient, as well as resulting in the freshest and cleanest sap.

…the opportunity to watch maple syrup being made…
The Ninth Annual Vermont Maple Open House Weekend will be held at sugarhouses throughout Vermont, March 26-28, 2010. The Open House Weekend is the public celebration of the maple syrup season in Vermont and an opportunity for the public to visit one or more "sugarhouses" throughout the state. Activities during Open House Weekend will be different at each sugarhouse but will include the opportunity to watch maple syrup being made (weather permitting) and often sample maple products. For more information visit www.vermontmaple.org

…strictly enforced maple grading law…
What makes Vermont maple syrup special? According to The Official Vermont Cookbook, “Vermont has a strictly enforced maple grading law controlling standards of density, flavor and color. The grade of maple syrup must be plainly and correctly marked on each container, along with the name and address of the producer. Vermont’s maple law requires syrup to be free from any preservatives or other additives and this law is enforced by the Vermont Agency of Agriculture.”

The Four Vermont Maple Syrup Grades:

Vermont Fancy
Light amber color and a delicate maple bouquet. A mild maple flavor, excellent on foods such as ice cream which permit its subtle flavor to be appreciated.
Grade A Medium Amber
Medium amber color and a pronounced maple bouquet. Characteristic maple flavor, that is popular for table and all around use. Great on pancakes and French toast.
Grade A Dark Amber
Dark amber color and a robust maple bouquet. This hearty maple flavor is very popular for table and all around use. It is often used to add flavor when cooking.
Vermont Grade B
The strongest and darkest grade of maple syrup. Primarily used for cooking and also popular for the table. This grade makes a great substitute for other sugars in baking.

Highland Sugarworks
Avanti Savoia’s supplier for this unique treasure is Highland Sugarworks, located deep in the heart of Vermont’s Green Mountains. In addition to their own syrup, they also purchase syrup from other family sugar makers, helping to sustain family owned farms throughout New England.

…several choices
We have available several choices of these fine products: 100% Grade A Syrup, Vanilla or Cinnamon Infused Grade A, Highland Estates Private Reserve Grade A, Pure Grade B Maple Syrup especially for baking and Natural Granulated Maple Sugar. In addition to these maple syrup products we also offer four delicious pancake mixes. Take a look at all of these items on our website.

Enjoy the wonderful flavor of maple in these recipes courtesy of our friends at Highland Sugarworks.

PURE MAPLE CANDY
Deb Frimodig, Highland Sugarworks

2 cups Fancy Maple Syrup (Grade A Light Amber)
Using a nonstick pot, boil maple syrup to 325, stirring the foam occasionally to prevent boiling over. Remove pot from heat, leaving the thermometer in place. Do not stir after removing from heat. Cool to 175 (approx. 10 min.).
Beat continuously with wooden spoon until syrup until syrup is lighter in color and loses some of its “shine”, approx 3-4 mins. Do not overheat, as this will cause the candy to harden before pouring into molds or pan.
Immediately pour into rubber molds or non-stick 8″ square pan sprayed with Pam. When cool, cut with knife and store up to one month - if it lasts that long!

Simple Maple Soy Marinade
Jim Close, Highland Sugarworks

1 cup Maple Syrup (your choice of grade)
Add soy sauce to your taste

*Great to marinate on chicken or fish


Second Image courtesy of:
Gesse and Mandy at Maple Hill Farm
Whitingham, Vermont
Photo by Don Lockhart/Perceptions, Inc.