Free tours of sugarhouses on March 16 & 17 and March 23 & 24
Maple season generally runs through the end of March and the Upper Hudson region is among the biggest syrup producing areas in New York State. Now is your chance to take a free tour of area sugarhouses and see maple syrup made first-hand, courtesy of the Upper Hudson Maple Producers Association.
A tree tapping ceremony to kick-off the event will be held on March 15, at 12:30pm at Rathbun’s Maple Sugar House in Whitehall.
“We’re inviting area families to come and experience first-hand the sights, smells and sounds of maple sugarmaking,” said David Campbell, a Salem producer and president of the Upper Hudson Maple Producers Association.
Signs will be placed along roadsides over the course of the weekend to direct motorists to the sugarhouses, which will be open from 10am-4pm each day. Most of them will offer samples and demonstrations and some will even be serving pancake breakfasts as well.
Sugarhouses participating in the event are located throughout Washington, Warren, Saratoga, Rensselaer, Fulton and Montgomery Counties. They include:
Dry Brook Sugar House, Salem, 854.3955
Frasiers Sugar Shack, St. Johnsville, 568.7438
Grottoli’s Maple, Middle Granville, 642.2856
Hidden Hollow Maple Farm Inc., Warrensburg, 623.9406
Highland Maple Farm, Argyle, 638.8586
Kent’s Sugar House, Berlin, 658.2134
Maple Valley Farm, Corinth, 654.9752
Mapleland Farms, Salem, 854.7669
McComb’s Oak Hill Farm, Speculator, 548.6105
Mud Road Sugar House, Ephratah, 863.6313
Nightingale’s Maple Farm, Amsterdam, 882.9334
Peaceful Valley Maple Farms, Johnstown, 762.0491
Rathbun’s Maple Sugar House, Whitehall, 642.1799
Sugar Mill Farm LLC, Greenwich, 692.2486
Toad Hill Maple Farm, Thurman, 623.4744
Valley Road Maple Farm, Thurman, 623.9783
Wild Hill Maple, Salem, 854.7272
For more information visit www.upperhudsonmaple.com.
Sugaring Off Sundays at The Farmers’ Museum • March 3, 17, 24 & 31
Enjoy historic and contemporary sugaring demonstrations, maple-related family activities, pancake breakfast, and rides on the Empire State Carousel. $9 for ages 13 and up; $5 for children age 7 to 12; and free for children 6 and younger. Admission includes full breakfast. No reservations are required. 8:30pm-2pm. For more information call 607.547.1450 or visit www.farmersmuseum.org
Maple, Ham & Brie Puff Pastries
Created by Chef Cathy S. Parsons, New York Wine & Culinary Center, Canandaigua.
- 1 package frozen, puff pastry stacks (6 stacks)
- 2/3 lb. smoked ham of your choice, sliced into thin strips
- 2/3 cup NY State Maple Syrup
- 3 Tbsp. whole grain mustard or mustard of your choice
- salt and pepper to taste
- 1 small wedge brie cheese, rind on, thinly sliced into 2" long pieces
- Bake the puff pastries on a parchment lined sheet tray according to the package directions (400°F for 20-25 minutes). Remove the center of the baked pastry along the perforated lines.
- In a large sauté pan, sauté the ham, NY State Maple Syrup and whole grain mustard until most of the water from the ham evaporates and the liquid turns thick and syrupy, about 3-5 minutes.
- Season with salt and pepper to taste. Stuff each of the baked puff pastry towers with some of the sautéed ham. Drizzle extra sauce into each tower.
- Criss-cross 2 small pieces of brie cheese on top of the tower and broil until melted.
- Serve warm.
Pan-seared Chicken Breasts
with Soy Maple Glaze
Developed by Chef Jason Baker, Menands
- 4 boneless skinless chicken breasts
- 2 cups pure NY maple syrup
- 1/4 cup light soy
- 1 cup water
- 1/4 cup pure NY granulated maple sugar
- 2 in. piece fresh ginger, sliced
- 3 whole cloves garlic
- 4 stars star anise
- 2 tbsp whole coriander
Preheat oven to 325F
- Add all ingredients to sauce pan and simmer 20 minutes. Strain through fine mesh sieve.
- Pan sear four boneless chicken breasts (a 1-1/2 lb. pork tenderloin or 24 large sea scallops).
- Place seared breasts in shallow baking pan and pour glaze on top, basting with glaze every five minutes; and bake uncovered 15 minutes or until done.
- Serve with fresh roasted Brussels sprouts and steamed basmati rice or couscous.
- As an alternative, try reducing the strained glaze by half and use it as a sauce to drizzle over grilled salmon or boneless pork chops.