Little House on the Prairie: Cooking with maple syrup

Okay, so I don't live in the woods. I am not a pioneer woman. I do not live on a farm. In fact, I grow NOTHING in my back yard and I can't seem to keep an herb plant alive for more than a few weeks. (I like to blame this on having grown up in NYC.) I do, however, have six children who, like the weeds in my "garden," are growing very fast. And I am home with them. All day. Yes, we homeschool, and so in a way, I feel a kind of connection with Laura Ingalls' mother, Caroline, and to her work: the home. Every afternoon during lunch, I read to the children from various books, and we are currently reading the "Little House" series. My eldest three (James, 9; Julia, 7; Lily,5) sit at their places transfixed by the stories of farm life--and food! Food, so glorious, and yet so simple! One of the aspects of these stories that strikes me is how seasonal their food is. In this (happy!) age of the supermarket, we can eat whatever we like, whenever. Strawberries in January? No problem! Pumpkin pie in July? You got it!

These stories, however, bring us back to a time when every food had its season, for example: in the spring and summer, berries were collected and made into pies and preserves; in the fall, the wheat was threshed and the harvest was brought in and meat was smoked and salted; in the winter, deer were hunted and maple syrup was made ready. And they blessed their food before every meal, recognizing the gift that it truly was. There was a real comfort in the rituals that every season brought, a comfort not dissimilar from what I believe our liturgical seasons and feast days bring us as Catholics. Certainly the food traditionally prepared to celebrate many feast days was chosen not only for its symbolism, but also for its seasonal availability. Think of all the fish eaten in Italy on Christmas Eve!

Although it is late January still, I am feeling the end of winter. It was 60 degrees just the other day! It was towards the end of the winter (admittedly a bit later than February in Wisconsin!) that Laura's family made their maple sugar candies from boiling maple syrup and pouring it over fresh SNOW. With no feast day in sight, I thought we might try a modern version of these pioneer candies. I have also included a recipe for maple sugar cookies, which I think are probably a bit tastier than the maple syrup cakes the Ingalls used to eat! You've got to love brown sugar!

Maple Sugar Candy

Ingredients:
2 cups real maple syrup

1. Using a candy thermometer, in a sturdy saucepan with high sides,
bring the maple syrup to a boil.

2. Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233F. Be careful that thesyrup doesn’t boil over - once maple syrup finally decides to boil, it really boils.

3. When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110 F.

4. Now it’s time to beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes. (It can help to sing when you do this.) You are making a transformation take place: As you beat, the syrup gradually turns a pale caramel color and it becomes stiff enough to hold a shape.

5. Place in candy molds or form into patties on a plate or baking sheet and allow to cool completely. Then unmold and enjoy.


Maple Sugar Cookies

Ingredients:
1 cup unsalted butter, at room temperature
1 cup brown sugar
1/2 cup white sugar2 large eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
1/4 cup maple syrup
4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Heavy cream

Sift the flour, baking powder and salt together. Thoroughly blend into
the butter mixture. Form into a disc, wrap in plastic wrap, and chill
for at least 4 hours.

Preheat the oven to 375 degrees F.

Roll the dough out 1/4-inch thick. With a drinking glass, cut out
cookies and transfer to parchment lined baking sheet. Brush the
cookies with heavy cream. Bake for 8 to 10 minutes.

Meanwhile make the maple glaze. Mix all the ingredients in a saucepan.
Stir over medium heat until it just reaches the boiling point. Brush
or dip the tops of the cookies in the maple glaze while still hot. Let
cool. These taste better the next day.

Maple Glaze:
1 cup confectioners' sugar1/4 cup maple sugar
1 teaspoon maple extract
1/4 cup unsalted butter
Directions
In a medium bowl, cream the butter, then gradually add the sugar and
continue to beat. Add the eggs, vanilla extract, maple extract, and
maple syrup, and beat until light and fluffy.

Epiphany--and a king's cake, or "galette des rois"

Epiphany—from the Greek, “manifestation” or “showing forth.” This is the feast of the manifestation of Christ to the Magi, who symbolically represent the world of the Gentiles—the entire world; this is why the Magi are shown representing the different races, all come to adore Christ. Epiphany is a very ancient feast—older than Christmas itself—dating back to 3rd century Egypt. This year Epiphany is celebrated officially in the US on January 3; the actual date of the feast is January 6.

When my six children were young, each year we put on an Epiphany procession—with the Magi carrying jewelry boxes (emptied for the occasion!), and the Holy Family awaiting their arrival. (I must confess that sometimes the Christ Child wasn’t as quiet and holy as we might have liked.) It was great—and very memorable to them.

A Continual Feast contains several recipes for Epiphany cakes and drink (pp. 165-167) but let me give the recipe for a delicious, traditional French “king’s cake” here. The person who finds the bean in the cake is king for that day (this is a very old custom).

(Note: "Galette des rois" is pronounced gah-lette day rwa)
Ingredients:
1 cup finely ground blanched almonds
2 1/3 cups sifted flour
1/2 teaspoon salt
1/2 cup sugar
4 egg yolks
8 tablespoons butter, cut into little pieces
About 6 tablespoons cold water
1 egg yolk, lightly beaten with a little water
A bean or dried pea

Directions:
Mix the almonds thoroughly with the flour, mix in the salt and sugar. Add the egg yolks, the butter, and water as needed to make a firm dough. Work the paste gently with your fingertips.
Form it into a ball, and let it rest in the refrigerator about about 1 hour.
Preheat the oven to 425 F. Lightly grease a baking sheet.
On a lightly floured surface, roll the paste out into a galette (a circle about 3/4 inch thick). Insert a ban in the bottom surface of the galette. Cut the edges with a knife to make a perfect circle, with straight sides. With a sharp knife decorate the top with lozenge (diamond) shaped cuts or with arabesques.
Place the galette on the baking sheet. Brush with egg yolk, lightly beaten with a little water.
Bake for 25 to 30 minutes, or until the galette is golden brown.