Divani Chocolatier, Foxburg
Haller’s Store, Tionesta
Visitors Center, Tionesta
The Little Store, East Hickory
Leeper Market, Leeper
Country Farm Supply, Knox
Hirsch’s Meats, Kossuth
Tom’s Meats, Brookville
Thoma’s Meats, Saxonburg
Pajer’s Farm Market, Sarver
Clarion River Organics, Sligo
The Pittsburgh Public Market
Farm Truck Foods, Beaver
Trax Farms, Finleyville
*O’Neil’s, Clarion River Hill (new location)
*Giant Eagle Market District, Pittsburgh (new location)
Maple Bacon Popcorn
5 cups lightly salted air-popped popcorn
½ cup Yeany’s Maple Syrup
5 slices of bacon
1 tablespoon bacon fat (reserved from pan)
~Fry the bacon in a skillet until crisp. Remove to a paper towel-lined plate; reserve 1 tablespoon of bacon fat from the skillet. Once cooled, crumble bacon into small pieces.
~Using a large mixing spoon, lightly coat the inside of a bowl large enough to hold the popcorn with the reserved bacon fat. Combine the popcorn and bacon in the greased bowl. Set aside.
~Place maple syrup, in a glass saucepan over medium-high heat. Bring to a boil, reduce heat to medium low and continue boiling until the mixture reaches 236 degrees on a candy thermometer.
~Drizzle the hot maple syrup over the popcorn. Working quickly, stir with greased mixing spoon until all popcorn is coated with maple syrup.
~Store leftover popcorn in refrigerator.
Cooking With Maple Products by Dave Yeany
Cooking with Maple Syrup
Pure maple syrup is slightly sweeter than cane sugar. It contains 62 calories per tablespoon as opposed to 54 calories per tablespoon for sugar. But – you use less maple syrup.
To use maple syrup in cooking: substitute 3/4 cup of syrup for each cup of sugar and reduce the liquid in the recipe by 3 tablespoons.
When using Maple Syrup to replace granulated white sugar, first make sure that using the liquid maple syrup will not hurt the recipe.
There is roughly the same amount of sugar in a cup of maple syrup as there is in a cup of granulated white sugar. Using the cup of maple syrup in place of the white sugar adds extra 3.7 ounces (1/3 to 1/2 cup) of liquid to the recipe. To balance the liquid in the recipe, you need to reduce other liquids in the recipe, typically water or milk, by the same amount, 1/3 to ½ cup, for each cup of sugar replaced.
To replace brown sugar, do the following:
1 cup loose brown sugar = ¾ cup maple syrup, reduce other liquids by ¼ cup
1 cup packed brown sugar = 1 cup plus 1 Tbsp maple syrup. Reduce other liquids in the recipe by just less than ½ cup.
Maple Sugar can be substituted for granulated sugar, cup for cup.
1 cup granulated sugar = 1 cup of maple sugar
Maple Sugar can also be used in place of brown sugar.
1 cup loose brown sugar = 1 cup maple sugar
If the recipe calls for “packed” brown sugar, I use the following amounts of maple sugar:
¼ cup packed brown sugar = ½ cup maple sugar
½ cup packed brown sugar = ¾ cup maple sugar
¾ cup packed brown sugar = 1 cup maple sugar
1 cup packed brown sugar = 1 ¼ cups maple sugar
I increase the maple sugar by ¼ cup more than what the recipe calls for in packed brown sugar.
About Yeany’s Maple:
Yeany’s Maple is a 3,000 tap operation in Forest County, producing approximately 1,000 gallons of maple syrup each year.
– Golden Maple Syrup – with a delicate taste
– Amber Maple Syrup – with a rich taste
– Dark Maple Syrup – with a robust taste
– Very Dark Maple Syrup – with a strong taste
For more information on Yeany’s Maple Syrup, visit https://www.facebook.com/pages/Yeanys-Maple-Syrup/161532047254784.
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