The weather has been sporadic, making it hard for maple syrup producers to gather the sap needed for syrup production. We’ve have a few days that fit the temperature requirements for the sap to flow then we go back to what seems like the dead of winter. It’s tough on the trees and those who get their livelihood from them. Connecticut maple syrup producers had a great season last year with 9 weeks of weather perfect for sap collection. The predictions are for less than half of that this year. Last year’s surplus should offset this year’s lower production and you & I shouldn’t see a maple syrup shortage or higher prices. Thankfully!
Sweet Wind Farm Sugar House Maple Festival is always the second Saturday in March.
One of the first things we did when we relocated to this area was to visit Sweet Wind Farm Sugar House during their Maple Festival. We saw the syrup making process in action, learned many maple syrup facts & sampled some great things. The owner, Arlow Case has been making maple syrup for over 30 years and farming for almost as long. He’s a very personable guy who loves what he does and is always willing to share his knowledge. In the summer, Arlow has stands at Farmers’ Markets around the area and he always has something wonderfully fresh for patrons to sample. For now, we’ll have to settle for maple syrup and dream of the fresh summer produce!
Maple & Peanut Mousse (adapted from The Official Vermont Maple Cookbook)
Serves 4-6
- 1/4 cup peanut butter
- 1/2 cup maple syrup
- 1 1/2 cups heavy cream
- chopped peanuts for garnish, if desired
Beat the peanut butter and the maple syrup together until it is a smooth consistency.
The maple syrup and peanut butter combined easier than I expected.
Add in the cream and beat the mixture for 3 minutes or until it holds its shape. Transfer the mousse into individual serving dishes or a lidded bowl, pressing plastic wrap onto the surface of the mousse.
Add in the heavy cream and whip it all together.
Freeze for at least 3 hours before serving. Garnish with chopped peanuts before serving, if desired.
This is more like an ice cream than a mousse. Could be why we like it so much!
Maple & peanut is another great combination! ~Linda
Maple & Peanut Mousse (adapted from The Official Vermont Maple Cookbook)
Serves 4-6
- 1/4 cup peanut butter
- 1/2 cup maple syrup
- 1 1/2 cups heavy cream
- chopped peanuts for garnish, if desired
Beat the peanut butter and the maple syrup together until it is a smooth consistency. Add in the cream and beat the mixture for 3 minutes or until it holds its shape. Transfer the mousse into individual serving dishes or a lidded bowl, pressing plastic wrap onto the surface of the mousse. Freeze for at least 3 hours before serving. Garnish with chopped peanuts before serving, if desired.