I am so happy you mentioned Indigenous history and culture in your video. Today is National Truth and Reconciliation Day in Canada. The day honours the lost children and Survivors of residential schools, their families and communities. Public commemoration of the tragic and painful history and ongoing impacts of residential schools is a vital component of the reconciliation process. This year is the first year that it's a federal holiday. I was so happy to hear that first part in your video!
I'm part Mashpee Wampanoag which is part of the Algonquin nation so watching you talk about that is really cool and I was born in Buffalo NY and my mom's from Vermont so I definitely know maple Syrup or " Sinzibuckwud" 😁 actually the best maple syrup comes from sugar maples, red maple and black maples.
@@BerylShereshewsky Beryl, I used to really love your videos, but sadly I will no longer be watching them as I am boycotting Walmart, a multibillion dollar corporation, that, as you know, violates the human rights of workers around the world and is destroying the planet. By endorsing Walmart, you are aligning yourself with a notorious union-buster that sells cheap, disposable products manufactured in toxic sweatshops by child labour, prison labour and slave labour. This is definitely a slap in the face to the many kind and generous people from the global south who have opened their hearts and homes to you in order to share their cultures and cuisines. Like Walmart, you are expoliting these people for your personal profit and should be ashamed of yourself. Do you even care that their countries have been economically and environmentally destroyed to enrich this corporation? Where are your morals?
Growing up, my mother always used to glaze a ham with brown sugar, with pineapple slices and cloves (as I imagine many American households did). One day, I decided to glaze a ham with maple syrup and it was probably one of the best hams I've ever tasted!
Cardamom buns smothered in Maple glaze is one of the most amazing thing in the world. A taste of my childhood. My nana always made them for family holidays. So good.
In the book Gathering Moss by Robin Wall Kimmermer go on to talk about how Indigenous people's actually discovered maple syrup because of Squirrels, they say them in the early spring gnawing at the bark of maple trees and waiting a day and then going back and eating the sap :) I'm really glad you included the history
She writes about maple trees/gathering syrup in her book Braiding Sweetgrass too, and I was thinking of it at the beginning of the video. I'm so glad you brought it up!
Indian here! Grew up drinking locally made toddy, was so lovely to see it represented ☺️ I’ll have to try it with Maple Syrup! AND CONGRATULATIONS BERYL! Get that 💰
Scottish here, I have vivid memories of hot toddies being served at all the autumn and winter markets and festivals. Mainly at Halloween or Christmas time.
Maple is mt all time favourite flavour, when I cook bacon, sometimes I put some maple syrup, chilli flakes and a pinch of garlic powder in the pan while its cooking and its incredible
Hot Toddy’s are great! One misconception people have is that all Scotch Whiskey is smoky. Actually, most Scotch sold in Scotland is not smoky! Brands like Glenfiddich and Glenlivet are very popular and not smoky, but more delicate. Those are the Scotch’s I would recommend for a hot toddy.
I hadn't realized until now how sui generis, unique and yours the style of editing in your videos is. This must be a great partnership but I felt like i wss watching any other cooking you turned show. The wsy you mix your cooking investigation and on site shooting with che cooking itself and the mix of other voices and faces is so much more interesting and valuable! I hope you keep making that!
I've got one more recipe for you: the Rye Old Fashioned It's basically your standard Old Fashioned recipe, with two substitutions: replace the bourbon with rye whiskey; use a teaspoon of maple syrup instead of the water-dissolved sugarcube/simple syrup. Another optional adjustment: replace the lemon peel with an orange peel.
I have had this! Old Fashioned is my favorite drink, and I prefer it with rye anyway. I got one while briefly living in Vermont. This was such a great twist.
@@allieren Isn't it? Old Fashioned is my favorite drink as well, and this variation was a recommendation by the bar staff of a local hotel with a particularily good bar. It has become the standard beverage by which I introduce curious people to rye whiskey and it's almost always an absolute hit.
BismarcksOtto - Just out of curiosity, are you from the Wisconsin area? I feel like whenever I ask for an Old Fashioned anything, unless I'm ordering it in Wisconsin I get "deer in the headlights" as my reaction, lol
@@lisasolesky3255 I'm sad to say that the closest I've ever come to Wisconsin has been a three-day stay in Chicago. I'm from all the way in Europe, my rye Old Fashioned introduction was in Hamburg, northern Germany. But I feel you: ever since I was old enough to drink, it's first been all about the syrup and juice-heavy 'tropical' coctails, then vodka cocktails, then the gin craze. My neck of the woods also has an ongoing love-affair with spritzes (predominantly Aperol-based but increasingly also Lillet etc.) If you're a whiskey-drinker, you've been sh*t out of luck for decades in terms of cocktails - the best most contemporary/one-trick-pony bars have to offer you is a whiskey sour and most of those are pretty crappy because a: no egg or gum syrup available so the texture is off to begin with, b: they botch the ratios and the drink is either way too sweet or way too sour. So what are we to do? I've resigned myself to two options: either I only go to upscale, old school bars where I can be reliably certain a properly trained bartender mixes the drinks - they are stocked for Old Fashioneds and know how to assemble them, so no nasty surprises but usually pretty expensive. Alternatively, I've had great success with politely asking the staff if they'd be willing to fix me a three-ingredient cocktail that isn't on the menue, if they happen to have whiskey, bitters and sugar to hand. In case they really don't know what I'm asking for at this point, I talk the barkeeper through the process of mixing the drink and thank them profusely for humoring me.
I make a coffee that tastes exactly like a gingerbread cookie. Use a medium brew of the coffee of your choice, add 1/2 tsp of stevia, 1-2 tbsp(depending on how sweet you want it) of maple syrup, add a dash of cinnamon and 1tsp or dark cocoa powder. Pour in milk of your choice and it tastes like Christmas.
@@maddiejo85 switch regular milk with oat milk trust me as a individual with lactose intolerance Oatmilk has changed my life because you honestly can't tell the difference in taste plus it's lactose free... -Mercy(sorry for the name confusion I am on my dad's phone at the moment)
First off, I LOVE your shirt! The collar is so stinkin’ cute! I also love these cocktails and plan on trying them soon. This made me think of vinegar based drinks, called shrubs. I thought you and your viewers might find them interesting. Makes me wonder about other unusual ways with vinegar. I love your channel. I just recently discovered it and just love your enthusiasm and adventurous spirit. Thank you!
Shrubs? I have never heard of them! I love experimenting and making cocktails so I'm so glad to have stumbled upon your comment. Especially as a friend recently gifted me some beautiful artisanal fruit vinegars, I'm off to read up on them and try something new next weekend! Thank you for this nugget of information!
quick pickled onions with maple syrup... slice up yer onions (doesn't matter what kind) nice and thin, stick em in your jar leaving at least an inch of head room at the top. In a sauce pan bring equal parts of vinegar of your choice and water (the amount is obviously going to depend on the size of jar you have), 1 tbsp of salt and a couple of tbsps of maple syrup to the boil (you can also add in some pickling spices like pepper corns, cardamom pods, dill seeds, mustard seeds and the like if you want, I generally don't). Fill your jar with the hot brine (leaving that same inch of head space) and seal the jar tightly. Discard any extra brine. Let stand on the counter until fully cool before refrigerating. It will last a few months in the fridge. They're tangy and crunchy and they become really quite sweet as they pickle. Great on sandwiches. I also just made Chow Chow (aka Acadian Ketchup...It's basically a green tomato and mustard pickled chutney?) using maple syrup last night. Chow Chow is worthy of a segment Beryl, it's very popular in the Maritime Provinces of Canada and in Quebec and back even made it's way down to Louisiana when the Acadians became the Cajuns and from there it even found it's way down to the Caribbean Islands. Recipes vary from region to region and family to family, but the idea behind it was to preserve the last unripened veg from your garden before the frost. Tomatoes and onions are the base ingredients, but cabbage, peppers and carrots are all common ingredients. My family we just use, green tomatoes, onions, salt, sugar, mustard, turmeric, water, vinegar and a storebought pickling spice. But as I said, I just tried it with Maple syrup yesterday. Haven't really gotten to taste it in it's prime yet, because it gets better after aging for a few weeks in the jar but when i did have a taste ,it wasn't really noticeable tbh lol.
Maple syrup makes its way to our table with spicy sausages, kumara, pumpkin, onion and potatoes. Delicious. And all put into the oven on the same tray (though some things we microwave first haha)
Where I live in Western Massachusetts lots of local families tap their maple trees in the early spring. There are a couple of larger places to boil down the sap for others but many just do small batches in their kitchen. It's a very common gift to teachers, I always received a couple gallons at Christmas and the end of the year. I can't go back to fake maple syrup now! I definitely appreciate why it costs so much though it's something like 40 gallons of sap to make 1 gallon of syrup! I never tried alcohol drinks with maple, now this looked like something I need to try!
Along highways and freeways you often see 'wild' apple trees that have grown from old apple cores thrown out of car windows. It always makes me happy to see them, because it's a continuation of a long tradition between our species. Apples came into Europe via the silk road, not only because of merchant trade but simply the refuse of foot traffic and livestock feed. Every time I see a highway apple tree, I feel like somewhere there's a very old pact being upheld :)
We have similar hot drinks in Germany called Glühwein, and there is always an alcohol-free children's version on offer. We just leave out the wine and replace it with juice.
As someone from upstate NY (Maple territory) I always feel so sad when people think that Maple syrup and pancake syrup are the same thing. No! Maple syrup is so so delicious and nothing at all like the flavored corn syrup monstrosity! Thank you for featuring it!
To my Filipinos who haven’t had maple syrup before, it taste like a good arnibal! Maple syrup varies in colour, and the darker you get, the more it does taste like it!
I have been trying to make that Vietnamese pizza from the pork floss video, I didn't have any spicy chili jam to use so I used maple syrup and some spices .. It was very, very good!
I made it too! A couple different variations. Tried some with tuna instead of pork floss (since I couldn't find any nearby) with a sprinkle of worcester sauce and it added that salty-sweet umami taste. Would recommend!
I didn't realise how much I missed your notebook until now! My favourite recipe with maple syrup is adding it to a simple salad dressing - vinegar (I usually use white wine or apple cider), olive oil, Dijon mustard and maple syrup - it's delicious!
Is it only me or is Beryl actually nervous and not her usual cheerful self. 🤔 Your laughter and happy mood in video is contagious, it immediately uplifts my spirit when I watch your video, but today that magic is missing.
I would LOVE to see you Collab with Greg from How To Drink on your drink journey! He's been doing his show for years and loves to do a deep dive on the background of various beverages.
@@BerylShereshewsky Beryl, there's a reason why we love your videos so much, there's so much thought, care and a bit of chaos behind them; even though this video was so professional and polished I felt something was a bit off - your lovely kitchen and home where we are sort of welcomed every time you upload a video, and also your shooting style! I don't want to sound rude, sorry if it sounds like that, I really love your channel and the community you have built.
Thanks for talking about the history, and for the fun recipes! I definitely prefer your usual filming/editing style, BUT nothing against you partnering up with companies/brands in order to earn a bit more :)
When I lived in Boston I loved to go to this restaurant called Mei Mei. They had several creative “mock tails” on the menu. One was milk with maple syrup in it on ice. Simply Delicious! Not that different than chocolate milk if you think about it.
Would love a video on other syrups from various countries, in mine it's traditionally made from birch trees but most people would rather eat imported maple syrup
I make cordials as a hobby. My Maple Magic is very popular. I use Kirkland Organic Maple Syrup and Tito’s Vodka. The syrup is in a one liter jug so I pour that in a stock pot, rinse the jug with one liter of freshly filtered water and add it to the pot. I then add a 1.75 liter bottle of Tito’s. Stir. I use a clean, sterilized gallon jug for storage. I run the liquid through an unbleached coffee filter as I transfer the product. It is ready to drink but the longer it sits in a cool place out of direct sunlight the better it gets. Enjoy!
I make an Old Fashioned with bacon flavoured burbon (it's a process, but it is worth it) and instead of sugar/simple syrup I use maple syrup. Bacon makes everything better, so it is better than an old fashioned.
An ingredient whose history I find interesting is macadamia nuts. They are a classic Aussie bushfood that got noticed by a white guy who experimented in fatming them. I lived a lot of my youth in the region where that first farming venture was started - an area that still heavily farms macadamias, Lismore, NSW (a regional centre located about an hour's drive inland of Byron Bay, eastern-most point of mainland Australia). Of course this new crop got exported to Hawaii which are now one of the biggest growers of the nuts. But Aussies will always have homegrown macadamias.
The word apple, formerly spelled æppel in Old English, originally meant fruit in general. Then in 1066, Norman French was introduced and with it the word "fruit" and apple stopped meaning any fruit and started meaning what we now know as apple
I will definitely be trying all of these, but I'm also really excited to see you use Angostura bitters. One of my favorite drinks in the last 18 months or so has been espresso tonics, which have bitters (or at least my recipe does), and I'm excited to try it for something new. I'll also definitely be making a maple espresso tonic too though!
I love love love maple syrup. i'm in quebec and I put malple syrup on every thing. Like not just on waffle and pancake. I put it on thing like eggs, chicken, poutine and I replace all the White sugar with maple syrup. I am crazy for it
Maybe one day Beryl you can come to Quebec and experience the cabane a sucre or sugar shack. They serve traditional foods (flavoured with maple syrup) and sweet desserts like tarte au sucre (sugar pie) and the fan favorite of pouring warmed maple syrup onto snow and gathering it up in on a popsicle stick like a maple taffy. (tire d'erable)
I had to mention this. There is a fabulous book called "the drunken botanist", very informative and cool read. All about everything used to make, flavour and store alochol. Highly recommend it.
In the US, apple cider is often not alcoholic unless specified as a hard cider. It’s an autumn/winter apple juice like beverage often served hot. But I love alcoholic ciders and an extra boozy cider cocktail sounds lovely!
In Manitoba the voyageur, who were usually Indigenous or Metis, would make a dessert in the winter by pouring hot maple syrup on cold, fresh snow and then rolling it up on a stick and eating it. We have a celebration in February called festival du voyageur and this is a very popular treat, for children and adults alike. Just make sure the snow is clean and fresh.
What a wonderful blessing it is to start the day right with a video from you Beryl. Always enjoy watching your videos and i learned something new to try today. 😁😁
Thank you for putting up a hot toddy recipe! Sadly we’re coming out of winter here, which usually is the best time of year for hot alcoholic drinks. But hey, I might need it in the months ahead!
A great cocktail with maple syrup called Quebec Royal: add vodka, maple syrup, cassis liquor and lemon juice to sparkling cider and gently mix, serve with ice
Here I thought Johnny Appleseed was planting apple trees to feed hungry settlers that were heading West too late in the Summer/Fall. Beryl always educates as she inspires. 🤓
I am so happy you mentioned Indigenous history and culture in your video. Today is National Truth and Reconciliation Day in Canada.
The day honours the lost children and Survivors of residential schools, their families and communities. Public commemoration of the tragic and painful history and ongoing impacts of residential schools is a vital component of the reconciliation process.
This year is the first year that it's a federal holiday. I was so happy to hear that first part in your video!
That's really cool! Thanks for sharing this!
Unlike the US.
You atleast admit what you've done.
Canada proud! Greetings and best wishes from Victoria
Unless you live in Alberta....sigh.
Or Ontario…
I am so happy to see Beryl exercise her food history chops for all the sponsors, YESSSS!!!
I'm part Mashpee Wampanoag which is part of the Algonquin nation so watching you talk about that is really cool and I was born in Buffalo NY and my mom's from Vermont so I definitely know maple Syrup or " Sinzibuckwud" 😁 actually the best maple syrup comes from sugar maples, red maple and black maples.
Never have I ever felt so informed in a sponsored video like this. Keep being great Beryl!
😭😭💜💜
@@BerylShereshewsky Beryl, I used to really love your videos, but sadly I will no longer be watching them as I am boycotting Walmart, a multibillion dollar corporation, that, as you know, violates the human rights of workers around the world and is destroying the planet. By endorsing Walmart, you are aligning yourself with a notorious union-buster that sells cheap, disposable products manufactured in toxic sweatshops by child labour, prison labour and slave labour. This is definitely a slap in the face to the many kind and generous people from the global south who have opened their hearts and homes to you in order to share their cultures and cuisines. Like Walmart, you are expoliting these people for your personal profit and should be ashamed of yourself. Do you even care that their countries have been economically and environmentally destroyed to enrich this corporation? Where are your morals?
Growing up, my mother always used to glaze a ham with brown sugar, with pineapple slices and cloves (as I imagine many American households did). One day, I decided to glaze a ham with maple syrup and it was probably one of the best hams I've ever tasted!
Oooh I wonder how it would do on a brisket, grilled steak, or wings ?! (I don't eat pig)
So classic and so good!!!!!!!!!!!!!!!!!!!!!!!
Apple jelly makes a good glaze for ham too
just saw your comment after talking about maple glazed ham. maple us delicious
I dont think you could possibly understand how much I LOVE LOVE LOVE that cat collar shirt
I must know where she purchased!
It’s from a company called Miss Patina, I believe.
Cardamom buns smothered in Maple glaze is one of the most amazing thing in the world. A taste of my childhood. My nana always made them for family holidays. So good.
Hello how are you doing today
In the book Gathering Moss by Robin Wall Kimmermer go on to talk about how Indigenous people's actually discovered maple syrup because of Squirrels, they say them in the early spring gnawing at the bark of maple trees and waiting a day and then going back and eating the sap :) I'm really glad you included the history
She writes about maple trees/gathering syrup in her book Braiding Sweetgrass too, and I was thinking of it at the beginning of the video. I'm so glad you brought it up!
Love that author. My fav by her is braiding sweet grass.
But in forest school we made maple syrup ice leaf tea!
Indian here! Grew up drinking locally made toddy, was so lovely to see it represented ☺️ I’ll have to try it with Maple Syrup!
AND CONGRATULATIONS BERYL! Get that 💰
Scottish here, I have vivid memories of hot toddies being served at all the autumn and winter markets and festivals. Mainly at Halloween or Christmas time.
As the winter is knocking on the door, these will be on this year's 'to try' list. Thanks Beryl.
Maple is mt all time favourite flavour, when I cook bacon, sometimes I put some maple syrup, chilli flakes and a pinch of garlic powder in the pan while its cooking and its incredible
I would so love to see you collaborate with Max Miller and/or Townsends on food history.
Hot Toddy’s are great! One misconception people have is that all Scotch Whiskey is smoky. Actually, most Scotch sold in Scotland is not smoky! Brands like Glenfiddich and Glenlivet are very popular and not smoky, but more delicate. Those are the Scotch’s I would recommend for a hot toddy.
I hadn't realized until now how sui generis, unique and yours the style of editing in your videos is. This must be a great partnership but I felt like i wss watching any other cooking you turned show. The wsy you mix your cooking investigation and on site shooting with che cooking itself and the mix of other voices and faces is so much more interesting and valuable! I hope you keep making that!
I highly recommend making maple butter! It's easy, delicious on toast, and a nice subtle upgrade to eggs benedict 😋
Maple syrup is the nectar of the Gods! Delicious video Beryl, thank you 🍹🍹
I've got one more recipe for you: the Rye Old Fashioned
It's basically your standard Old Fashioned recipe, with two substitutions: replace the bourbon with rye whiskey; use a teaspoon of maple syrup instead of the water-dissolved sugarcube/simple syrup. Another optional adjustment: replace the lemon peel with an orange peel.
I have had this! Old Fashioned is my favorite drink, and I prefer it with rye anyway. I got one while briefly living in Vermont. This was such a great twist.
@@allieren Isn't it? Old Fashioned is my favorite drink as well, and this variation was a recommendation by the bar staff of a local hotel with a particularily good bar. It has become the standard beverage by which I introduce curious people to rye whiskey and it's almost always an absolute hit.
BismarcksOtto - Just out of curiosity, are you from the Wisconsin area? I feel like whenever I ask for an Old Fashioned anything, unless I'm ordering it in Wisconsin I get "deer in the headlights" as my reaction, lol
@@lisasolesky3255 I'm sad to say that the closest I've ever come to Wisconsin has been a three-day stay in Chicago. I'm from all the way in Europe, my rye Old Fashioned introduction was in Hamburg, northern Germany. But I feel you: ever since I was old enough to drink, it's first been all about the syrup and juice-heavy 'tropical' coctails, then vodka cocktails, then the gin craze. My neck of the woods also has an ongoing love-affair with spritzes (predominantly Aperol-based but increasingly also Lillet etc.) If you're a whiskey-drinker, you've been sh*t out of luck for decades in terms of cocktails - the best most contemporary/one-trick-pony bars have to offer you is a whiskey sour and most of those are pretty crappy because a: no egg or gum syrup available so the texture is off to begin with, b: they botch the ratios and the drink is either way too sweet or way too sour.
So what are we to do? I've resigned myself to two options: either I only go to upscale, old school bars where I can be reliably certain a properly trained bartender mixes the drinks - they are stocked for Old Fashioneds and know how to assemble them, so no nasty surprises but usually pretty expensive.
Alternatively, I've had great success with politely asking the staff if they'd be willing to fix me a three-ingredient cocktail that isn't on the menue, if they happen to have whiskey, bitters and sugar to hand. In case they really don't know what I'm asking for at this point, I talk the barkeeper through the process of mixing the drink and thank them profusely for humoring me.
Yummy!! 😋 Looks so delicious! Great video Beryl 👍👍👍
I make a coffee that tastes exactly like a gingerbread cookie. Use a medium brew of the coffee of your choice, add 1/2 tsp of stevia, 1-2 tbsp(depending on how sweet you want it) of maple syrup, add a dash of cinnamon and 1tsp or dark cocoa powder. Pour in milk of your choice and it tastes like Christmas.
You got me at "it tastes like Christmas", I'm definitely trying this
I so want to try this, but would be living in the bathroom for the rest of the day. T_T
Omggg with some molasses I can imagine this would taste wonderful as well
@@maddiejo85 why tho? Just use almond milk... Or coconut milk
@@maddiejo85 switch regular milk with oat milk trust me as a individual with lactose intolerance Oatmilk has changed my life because you honestly can't tell the difference in taste plus it's lactose free... -Mercy(sorry for the name confusion I am on my dad's phone at the moment)
Love your content, not stoked about a Walmart sponsorship. Also kinda funny considering the lack of Walmart’s around you in nyc.
First off, I LOVE your shirt! The collar is so stinkin’ cute!
I also love these cocktails and plan on trying them soon.
This made me think of vinegar based drinks, called shrubs. I thought you and your viewers might find them interesting. Makes me wonder about other unusual ways with vinegar.
I love your channel. I just recently discovered it and just love your enthusiasm and adventurous spirit.
Thank you!
Seriously, that's my favorite "dressy" shirt of hers (you know you've been following the channel a long time when you see old outfits come back).
@@OriginalGabriel I, too, was pleased to see the kitty come back for a visit. I love that shirt!
Shrubs? I have never heard of them! I love experimenting and making cocktails so I'm so glad to have stumbled upon your comment. Especially as a friend recently gifted me some beautiful artisanal fruit vinegars, I'm off to read up on them and try something new next weekend! Thank you for this nugget of information!
quick pickled onions with maple syrup... slice up yer onions (doesn't matter what kind) nice and thin, stick em in your jar leaving at least an inch of head room at the top. In a sauce pan bring equal parts of vinegar of your choice and water (the amount is obviously going to depend on the size of jar you have), 1 tbsp of salt and a couple of tbsps of maple syrup to the boil (you can also add in some pickling spices like pepper corns, cardamom pods, dill seeds, mustard seeds and the like if you want, I generally don't). Fill your jar with the hot brine (leaving that same inch of head space) and seal the jar tightly. Discard any extra brine. Let stand on the counter until fully cool before refrigerating. It will last a few months in the fridge.
They're tangy and crunchy and they become really quite sweet as they pickle. Great on sandwiches.
I also just made Chow Chow (aka Acadian Ketchup...It's basically a green tomato and mustard pickled chutney?) using maple syrup last night.
Chow Chow is worthy of a segment Beryl, it's very popular in the Maritime Provinces of Canada and in Quebec and back even made it's way down to Louisiana when the Acadians became the Cajuns and from there it even found it's way down to the Caribbean Islands.
Recipes vary from region to region and family to family, but the idea behind it was to preserve the last unripened veg from your garden before the frost. Tomatoes and onions are the base ingredients, but cabbage, peppers and carrots are all common ingredients.
My family we just use, green tomatoes, onions, salt, sugar, mustard, turmeric, water, vinegar and a storebought pickling spice. But as I said, I just tried it with Maple syrup yesterday. Haven't really gotten to taste it in it's prime yet, because it gets better after aging for a few weeks in the jar but when i did have a taste ,it wasn't really noticeable tbh lol.
More of this please! I like that it has parts about history
Please please always down for more cocktails 🍹
Maple syrup makes its way to our table with spicy sausages, kumara, pumpkin, onion and potatoes. Delicious. And all put into the oven on the same tray (though some things we microwave first haha)
Where I live in Western Massachusetts lots of local families tap their maple trees in the early spring. There are a couple of larger places to boil down the sap for others but many just do small batches in their kitchen. It's a very common gift to teachers, I always received a couple gallons at Christmas and the end of the year. I can't go back to fake maple syrup now! I definitely appreciate why it costs so much though it's something like 40 gallons of sap to make 1 gallon of syrup! I never tried alcohol drinks with maple, now this looked like something I need to try!
So cool to see another western mass dweller in this community!
@@dominiquedeslauriers522 Chester/Huntington here Rte 20 between Westfield and Lee
Along highways and freeways you often see 'wild' apple trees that have grown from old apple cores thrown out of car windows. It always makes me happy to see them, because it's a continuation of a long tradition between our species. Apples came into Europe via the silk road, not only because of merchant trade but simply the refuse of foot traffic and livestock feed. Every time I see a highway apple tree, I feel like somewhere there's a very old pact being upheld :)
Love this journey for you!
Although I don't drink alcohol, I found this presentation really interesting and tempting to try out.
We have similar hot drinks in Germany called Glühwein, and there is always an alcohol-free children's version on offer. We just leave out the wine and replace it with juice.
As someone from upstate NY (Maple territory) I always feel so sad when people think that Maple syrup and pancake syrup are the same thing. No! Maple syrup is so so delicious and nothing at all like the flavored corn syrup monstrosity! Thank you for featuring it!
I'm from Québec and I think the same :D
To my Filipinos who haven’t had maple syrup before, it taste like a good arnibal!
Maple syrup varies in colour, and the darker you get, the more it does taste like it!
OMG! I was a big fan of GBS! glad I found your personal channel!
Keep up the good work!
Lol I just used maple syrup as a coffee sweetener and here's some more drinks I can make. Yessss
homemade marshmallows, switch the corn syrup and sugar for maple syrup. It works perfectly and tastes amazing
Just made the apple cider drink and it was delicious! Thanks Beryl 😊
I have been trying to make that Vietnamese pizza from the pork floss video, I didn't have any spicy chili jam to use so I used maple syrup and some spices .. It was very, very good!
I had it again for breakfast today haha
I made it too! A couple different variations. Tried some with tuna instead of pork floss (since I couldn't find any nearby) with a sprinkle of worcester sauce and it added that salty-sweet umami taste. Would recommend!
Hey there lovely woman!!!!! Thank thank thank you for being you and giving us an opportunity to explore and grow!!!!!!
I didn't realise how much I missed your notebook until now!
My favourite recipe with maple syrup is adding it to a simple salad dressing - vinegar (I usually use white wine or apple cider), olive oil, Dijon mustard and maple syrup - it's delicious!
I loooove maple syrup in my coffee. 🍁
Is it only me or is Beryl actually nervous and not her usual cheerful self. 🤔
Your laughter and happy mood in video is contagious, it immediately uplifts my spirit when I watch your video, but today that magic is missing.
it was my first time filming with a crew I was def nervous haha
@@BerylShereshewsky The magic was there!
You are amazing ❤ Congrats girl!!
I would LOVE to see you Collab with Greg from How To Drink on your drink journey! He's been doing his show for years and loves to do a deep dive on the background of various beverages.
He’s the best! That would be epic!
I loved the kitchen with gas, Beryl! And I can't wait to try out some of the maple syrup cocktails when it gets a little colder in SoCal.
It was fun while it lasted haha now back to normal life
@@BerylShereshewsky Beryl, there's a reason why we love your videos so much, there's so much thought, care and a bit of chaos behind them; even though this video was so professional and polished I felt something was a bit off - your lovely kitchen and home where we are sort of welcomed every time you upload a video, and also your shooting style! I don't want to sound rude, sorry if it sounds like that, I really love your channel and the community you have built.
@@andreahbarrios it’s fine these projects are fun for me and they help finance the channel so for me it’s a win win even though I’m still learning!!
Thanks for talking about the history, and for the fun recipes! I definitely prefer your usual filming/editing style, BUT nothing against you partnering up with companies/brands in order to earn a bit more :)
😭☝️
When I lived in Boston I loved to go to this restaurant called Mei Mei. They had several creative “mock tails” on the menu. One was milk with maple syrup in it on ice. Simply Delicious! Not that different than chocolate milk if you think about it.
I am so excited for you to be working with such a big name like them. Loved this video!!!
Get that money, she deserves it. She's so wholesome, I'm not surprised.
@@Woozlewuzzleable Absolutely. That's an excellent sponsorship opportunity and a chance to really get what she deserves while educating people.
You are incredible! Thank you for your videos! We can see how much time you put in the process of creating!
this Maple Manhattan looks so beautiful
Really easy and beautiful
If you are ever in the Finger Lakes Region, you should visit some of the local cideries to try cold cider cocktails!!
Finger Lakes cideries are awesome!
OMG! I absolutely loved this video, Beryl. I wish it was longer hehe. Thoroughly enjoyed watching this
These all sound delicious!
I love this!
Would love a video on other syrups from various countries, in mine it's traditionally made from birch trees but most people would rather eat imported maple syrup
I make cordials as a hobby. My Maple Magic is very popular. I use Kirkland Organic Maple Syrup and Tito’s Vodka. The syrup is in a one liter jug so I pour that in a stock pot, rinse the jug with one liter of freshly filtered water and add it to the pot. I then add a 1.75 liter bottle of Tito’s. Stir. I use a clean, sterilized gallon jug for storage. I run the liquid through an unbleached coffee filter as I transfer the product. It is ready to drink but the longer it sits in a cool place out of direct sunlight the better it gets. Enjoy!
Use maple syrup in place of simple syrup in an Old Fashioned! It is a really complementary flavor to the spirit.
I make an Old Fashioned with bacon flavoured burbon (it's a process, but it is worth it) and instead of sugar/simple syrup I use maple syrup.
Bacon makes everything better, so it is better than an old fashioned.
My grandson introduced me to maple syrup and peanut butter on pancakes...YUM 😁
I love these so much!! It is currently 83°f here in Southern California lol, but I can’t wait to try these out once it starts cooling off!
An ingredient whose history I find interesting is macadamia nuts. They are a classic Aussie bushfood that got noticed by a white guy who experimented in fatming them. I lived a lot of my youth in the region where that first farming venture was started - an area that still heavily farms macadamias, Lismore, NSW (a regional centre located about an hour's drive inland of Byron Bay, eastern-most point of mainland Australia). Of course this new crop got exported to Hawaii which are now one of the biggest growers of the nuts. But Aussies will always have homegrown macadamias.
Your shirt is adorable 😍.
The word apple, formerly spelled æppel in Old English, originally meant fruit in general. Then in 1066, Norman French was introduced and with it the word "fruit" and apple stopped meaning any fruit and started meaning what we now know as apple
I will definitely be trying all of these, but I'm also really excited to see you use Angostura bitters. One of my favorite drinks in the last 18 months or so has been espresso tonics, which have bitters (or at least my recipe does), and I'm excited to try it for something new. I'll also definitely be making a maple espresso tonic too though!
Love this so much. I'm going to the Poconos this weekend and this gives us something cozy to make with the brand new chill in the air for the season.
Great video! You've definitely got me craving maple now. And I'm absolutely obsessed with that cat lapel shirt!
I love love love maple syrup. i'm in quebec and I put malple syrup on every thing. Like not just on waffle and pancake. I put it on thing like eggs, chicken, poutine and I replace all the White sugar with maple syrup. I am crazy for it
Maybe one day Beryl you can come to Quebec and experience the cabane a sucre or sugar shack. They serve traditional foods (flavoured with maple syrup) and sweet desserts like tarte au sucre (sugar pie) and the fan favorite of pouring warmed maple syrup onto snow and gathering it up in on a popsicle stick like a maple taffy. (tire d'erable)
Beryl!! You are absolutely precious….🤎
I use Bourbon for my hot toddy. Also quite lovely! You can also use maple syrup as the sugar element in an Old Fashioned. Yum!
A little maple syrup drizzled on plain yogurt...yum. Also a tip: if you can get Grade B, it's got what I think is a richer flavor.
I had to mention this. There is a fabulous book called "the drunken botanist", very informative and cool read.
All about everything used to make, flavour and store alochol. Highly recommend it.
As a Brit we would normally have Cider cold... Plus its pretty alcoholic on its own, but I love the idea of making it into a cocktail.
In the US, apple cider is often not alcoholic unless specified as a hard cider. It’s an autumn/winter apple juice like beverage often served hot. But I love alcoholic ciders and an extra boozy cider cocktail sounds lovely!
In Kentucky they make apple cider slushie and they sell them all through the summer
Grace's Japanese Cooking has a salad dressing that uses maple syrup. It's for the kale and daikon salad.
Yay! Quebec got a shoutout ! I grew up there and the maple game is strong !
In Manitoba the voyageur, who were usually Indigenous or Metis, would make a dessert in the winter by pouring hot maple syrup on cold, fresh snow and then rolling it up on a stick and eating it. We have a celebration in February called festival du voyageur and this is a very popular treat, for children and adults alike. Just make sure the snow is clean and fresh.
I do have a BBQ salmon recipe with a maple syrup mustard marinade.... That tastes devine
I love that cat collar blouse!
Sweet! More cocktails - and mocktails, please!
so professional :0 I was immediately like oh the video qualityyyytytyttttytyt
My family were sugarmakers in Vermont. They came from Quebec in the 50s. My dad is about 1/4 Algonquin !
wow, your white shirt collar!! it is so cool. BTW, love your work.
What a wonderful blessing it is to start the day right with a video from you Beryl. Always enjoy watching your videos and i learned something new to try today. 😁😁
Maple Syrup is the best invention in the history of humanity
Love maple flavor but not always the super sweet syrup so all of these sound wonderful.
Yessss the content I needed for fall!! Boozy hot tea?! a must
Okay Beryl, you need your own cooking show on Food Network!!!
Thank you for putting up a hot toddy recipe! Sadly we’re coming out of winter here, which usually is the best time of year for hot alcoholic drinks. But hey, I might need it in the months ahead!
Very interesting episode. Next I suggest different Punch recipes. The original Indian ones, British ones and general recipes.
Girl you have to try Shkembe chorba - pork or beef belly soup. Very unique for Bulgaria and Turkey.
You go Beryl get that bag
Cheers 🍻🥂🍹🍸🥃
I feel like LEMONS would be a reaaaally great episode for this
Try "Nolen Gur" ❤. Liquid Date Jaggery (More like a syrup). Popular in Bengali cuisine (and other East Indian cuisines)
Love this! ❤️
A great cocktail with maple syrup called Quebec Royal: add vodka, maple syrup, cassis liquor and lemon juice to sparkling cider and gently mix, serve with ice
Maple Brown Derby is another good one. Bourbon, grapefruit juice, and maple syrup (in place of the honey used in a traditional brown derby)
Congrats on the partnership!! 🔥 great video as always.
Here I thought Johnny Appleseed was planting apple trees to feed hungry settlers that were heading West too late in the Summer/Fall. Beryl always educates as she inspires. 🤓
Maple salmon! Mmmmmm
So professional