Tapping Time!

We have tapped our Maple trees, (we have only 5 or 6 small ones), and will boil down the sap this week-end, God Willing!

There was a recipe that my Mom made when I was a child named Pe'pe're (or Grand-pere).

I found these two recipes, Mom made the dumplings both ways:

#1) Grand Peres (Quebec Style Maple Syrup Dumplings)

ABOUT THIS RECIPE

"The term is French for grandfather. These rich dumplings are perfect for syrup."

INGREDIENTS

• 1 3/4 cups maple syrup ( do not use imitation syrup)
  
• 1 1/4 cups water
  
• 1 1/2 cups flour
  
• 4 1/2 teaspoons baking powder
  
• 1/2 teaspoon kosher salt
  
• 4 tablespoons unsalted butter, frozen
  
• 3/4 cup milk
  

DIRECTIONS

1. Bring syrup and water to a boil in a 6 qt Dutch oven over medium-high heat.
   
2. While the syrup/water is rising to a boil, whisk flour, baking powder, and salt in a bowl. Set aside.
   
3. Grate butter on large holes of a box grater into flour and toss to coat. Add milk and stir with a fork until dough forms.
   
4. When syrup mixture reaches a boil, use a spoon to drop large clumps of dough into syrup.
   
5. Cover pot and simmer until dumplings are cooked through (10-15 minutes). Spoon dumplings and sauce into 6 bowls and serve.
6. 
   

#2 Grandpere dans le Sirop

"This dessert recipe was very popular in Quebec during the Depression and remains a favorite in many French Canadian homes to this day."

Ingredients

• 2 cups packed brown sugar
• 2 cups water
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup white sugar

• 1 tablespoon baking powder
• 1 pinch salt
• 1/3 cup cold butter
• 3/4 cup milk
• 1 teaspoon vanilla extract

Directions

• In a large saucepan, mix together the brown sugar and water, and bring to a boil. Reduce heat to low, and stir in 1 tablespoon of butter and 1/2 teaspoon of vanilla. Cover while preparing the batter.
• In a medium bowl, stir together the flour, white sugar, baking powder and salt. Cut in 1/3 cup of butter by pinching between your fingers, or using a fork until the mixture has lumps no larger than crumbs. Make a well in the center, and pour in the milk and 1 teaspoon of vanilla all at once. Stir just until all of the dry mixture is absorbed.
• Return the sugar mixture to a full boil, and drop large spoonfuls of the batter into the syrup. Cover and simmer over medium heat, without removing the lid, for 15 minutes, or until a toothpick inserted into the largest dumpling comes out clean.