View allAll Photos Tagged Syrup
The Baskett Research Center boiled sap into maple syrup in late February.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
The Iowa thunders into Rockdale, IL with 4 GP38's and a loaded syrup train for the CRL/NS in Chicago. 2011
Several volunteers came out to the Baskett Research Center to tap maple trees for syrup on Sunday, Jan. 29.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
The first batches of the season are usually quite light in colour. As the season progresses (and its pretty short) the colour of the product darkens and the taste changes, largely due to changes in the soil composition, water, etc.
An image from the job I have been working on most recently - a book on cakes. This is a Greek cake soaked in a spiced syrup - it was delectable! (I didn't make it!)
Sasha sat by my chair for 30 minutes today, waiting for her 5 seconds of syrup duty on my waffle plate.
Beef rib with onion and rosehip sauce:
Rosehip syrup is good on ice creams/desserts and in smoothies. Here is a different recipe: 1 large onion, 250ml red wine, 250ml beef stock, 20ml rosehip syrup, some thyme, butter and salt/cracked black pepper. Add the onions to the butter and cook for 3-5 mins add the other ingredients and bring to the boil. Reduce the heat and simmer for 30-35 until the sauce has thickened.
For the rosehip syrup:
500 g of rosehips
200 g of sugar
1.5 litres of water.
Chop rosehips finely and put into 1 litre of boiling water. Bring back to the boil. Remove from heat and let infuse for 15mins. Finely strain the rosehips till the bulk of the liquid has been collected. Return the pulp to the saucepan with the remaining water. Re-boil and infuse again for 10mins and then strain again. Pour the juice into a clean saucepan and simmer until the right consistency and then add the sugar, boil for 5 mins and then bottle. Phew…
The Green Mountain turn’s engineer gives a nice wave as they pass through the small town of Chester, VT. Passing buildings that date back to the mid 1800’s I might add. After the train had cleared, I walked over to the Country Store and picked up some genuine Vermont Maple Syrup. Oh so tasty.
I use brown sugar and that is why my syrup is brown in colour. and I tried (for the first time) to make jam of the rest of the lemon and flowers (after they've soaked for 4 days) and I tell you, it tastes simply wonderful.
Add a little twist to your life. Drink Smirnoff Twist flavoured vodka and let the good times roll. This is our favorite drink, a green apple martini made with Smirnoff green apple flavoured vodka, apple juice, and a green apple sour syrup.
I discovered during breakfast that my Hungry Jack Syrup bottle has a smiley face under the lid. Yes, small things like this makes me happy!
Homesteaders would store maple syrup in vessels such as these. Compare the Native American vessels a few photos down the photostream.
Published as part of a photo essay on Midwestern parks,
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For today's Macro Monday theme of 'Obstacles'. A view inside my medicine cupboard, the obstacles to extended symptoms of lurgification. :)
Every year, I make some sort of food item to give as Christmas gifts. I’ve done different things: homebrewed beer; fresh breads; spice blends; but over the last few years I’ve been making different flavored syrups, and putting together labels for the bottles, shooting for the style of old “patent medicine” designs. This is this year’s bottling, an orange-cardamom syrup with vanilla. The labels should be quite readable in the full size photo. These were shot with a few small work lights on my dining room table (one light to either side of the table, with the one on the right slightly behind and the one on the left slightly in front but further away from the subject), with a small Christmas tree and a ball full of glass ornaments in the background.
The portion of the disclaimer relating to gentlemen named Paul refers to the number of camp songs my friends and I grew up with that all involve an “Uncle Paul”, who is invariably ”tiny and small” and who suffers some mishap, occasionally involving patent medicine or alcohol, and who vanishes as a result.
Ingredients
10 pounds sugar
1 1/2 c. light corn syrup
julienned zest + juice of 10 oranges, plus water to reach 10 cups of liquid
2 12 oz. cans frozen orange juice concentrate, no pulp
2 oz. cardamom seeds
10 vanilla beans, split lengthwise
1 c. dark rum
1 oz. orange extract
Directions
Macerate the zest and vanilla beans in the rum and set aside.
Combine 3 pounds of sugar, the corn syrup, and enough water to moisten the sugar in a large pot. Heat on medium-high heat without stirring, until the sugar caramelizes and turns a deep amber, swirling the pan as soon as you start to see color. Immediately add your 10 cups of fresh orange juice and water, plus the thawed orange juice concentrate. The caramel will boil and spit, stir over heat until it is completely dissolved again.
Add the macerated zest, vanilla, and rum to the pot, along with the cardamom seed. Bring to a boil, then reduce to a simmer and cook for 25 minutes.
Add the remaining sugar, then bring to a boil and cook until the syrup reaches 219°F, which will be about 66% sugar by weight and have a nice syrup consistency when cooled. Cool, strain out the solids, and bottle.
With all the sugar in the syrup, it will keep well, but should be refrigerated if not used within a few weeks.
Makes a bit more than 12 pints.
Yup, still making things out of mulberries! I've bottled a few litres of this syrup, which is filtered mulberry juice boiled with sugar and lemon juice. I've got some ice cream mixed up and ready for churning, too. I suppose I might as well make a whole set of mulberry photos!
Lighting: Three bare strobes were used for this shot. One was behind the subject pointed up at a diffusion panel. The second was camera right and behind the subject, at camera level. The third was camera left and high.
120/365 - four months done! I realized while processing this photo that it even works symbolically, with one third complete and the second third begun.