My husband and I make a few gallons of maple syrup every year, enough to encourage kitchen experiments. We put it over ice cream, in hot cereal, even in chai. Syrup flavors baked beans, salad dressing, salmon glaze as well as before- and after-dinner treats. Below you’ll find homemade versions of the value-added items you can purchase at a North Country sugarhouse; shortcuts to a couple of classic time-consuming desserts are here too.

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