In New England where I live the maple- tapping season begins around mid- February and lasts four to six weeks. People come from miles away to visit farms with maple groves where buckets hang from tree trunks to catch the sap. When this liquid is boiled down, it turns into a rich, golden syrup.
The tapping season always inspires me take advantage of this beautiful “liquid gold.” I love to drizzle pure maple syrup over a stack of pancakes, a plate of waffles, or a platter of French toast. But, I also use this delicious syrup in less traditional ways. Instead of sugar it makes a fine sweetener for whipped cream to serve with a slice of apple pie, or it can be combined with fresh lime juice to enhance mashed sweet potatoes or butternut squash.