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The Flickr Lounge-Sweet Treats
Best Maple Syrup I've ever had. It has caramel undertones. I must get more!!!
Italian classic, genoise soaked in kahlua espresso syrup, layered with grated chocolate and mascarpone cream.
Recipe: (adaped from Tish Boyle's The Cake Book)
Espresso Syrup:
1 cup (240ml) hot espresso or strong coffee
1/4 cup sugar
1/2 tsp vanilla extract
Mascarpone cream:
6 large egg yolks
3/4 cup sugar
1 tbs water
1 pound mascarpone cream (454 g)
3 tbs dark rum
3/4 cup heavy whipping cream
1 tsp vanilla extract
Genoise cake/ Ready made sponge fingers
Grated chocolate
Cocoa powder
1. In a small bowl, combine the espresso and sugar, stirring until the sugar is dissolved. Stir in the vanilla extract and set syrup aside.
2. In a medium stainless steel bowl, whisk together egg yolks, sugar, and water. Place the bowl over a pot of simmering water (the bottom of the bowl should not touch the water) and whisk constantly until the mixture thickens and is hot to touch, about 7 min. Immediately scrape the mixture a bowl. Cover and refrigerate until cool, about 15 min.
3. In a bowl of an electric mixer, using the paddle attachment, beat the mascarpone at medium speed until creamy. Beat in cooled egg yolk mixture and beat until blended. Beat in rum.
4. Beat whipping cream and vanilla extract with electric mixer with whisk attachment t high speed until soft peaks form. Fold whipped cream into mascarpone mixture.
5. Soak sponge fingers in espresso syrup until totally soaked, 5-10 secs. Break the sponge finger in half to make sure.
6. Layer the sponge fingers in the bottom of individual glasses. Put a heaping spoonful of cream over the fingers. Grate a generous amount of chocolate over. Repeat the sponge fingers and mascarpone cream layers.
7. Before serving, sift cocoa powder on top.
After observing the process of making maple syrup at Eagle's Sugar Camp during the annual Maple Festival in Highland County, Virginia, the next logical step was to buy some to take home -- and it's good!
With blueberry pancakes and sunny side up eggs.
This is Hadley’s plate. I would never eat runny eggs. It grosses me out to even see them on the table! Round 113 ANSH: maple
A Christmas gift that was given to me to try with my new Tassimo Coffee Machine. You can probably spot the two I have already sampled.
Has officially begun!
I tapped roughly 50 trees again this year. My self imposed restriction so I can still call this a "hobby" and not work.
I may do more? Right now the snow is so deep I needed snow shoes to go from tree to tree.
Now to finish putting the Reverse Osmosis back together and getting ready for the coming week!
This ant fell out of a Acacia sieberiana tree onto my swimming towel. So I collected it and took some photos of it.
I gave it some syrup (because I don't have any honey in the house) to feed on so that it would sit still for the photos.
The rim you see in the back is the rim of the plastic perti dish it was sitting on. It helps stop the ants from running away if you put them on a petri dish.
If you can help with identifying the genus or species I would greatly appreciate it.
I found this ant in Pretoria.
I injected a flower with corn syrup and then waited for one of the ladies to feed. Lots of deleted frames...
Tech Specs: Canon 1D Mark III (F11, 1/250, ISO 100) + a Canon MPE-65mm macro lens (@3x) + a diffused MT-24EX
This time of year many people hang buckets on the trees, drill a hole in the trunk,and collect the sap to make Maple Syrup, one of the most important products of our region.
50 gallons of sap and several hours of boiling equal one gallon of syrup. The weather conditions have to be just right for the "sap to run". The night temperatures have to be below freezing, and the day temperatures above freezing. Rain helps. In recent years tent caterpillars have plagued maple forests making the trees less productive, more prone to disease, or killing the trees outright. These reasons are why it is so expensive.
Yesterday I bought a gallon of syrup from my good friend who has a "sugar bush" or forest of maples. It cost $30. American dollars. That is on the lower end of the scale as to cost. But I am sure you can see why it is like liquid gold.