Maple and Mush
Last monday I finished my first batch of maple syrup and yesterday I finished my second. Both were two cups shy of a gallon, so I’m well on my way to getting a decent harvest this year. My goal is always five gallons of syrup, but I’ve only been able to get that much one year. Usually I end up with about three gallons, this year looks to be the same with the less than stellar weather.
Usually I make pancakes when I finish the first batch of syrup, this year I decided to make my favorite – fried mush.
I had some local corn meal in the freezer, so I whipped up a batch. Every time I make it I’m amazed at how much one cup of corn meal grows into! This is frugal eating at it’s finest – especially with free homemade maple syrup.
People often ask me the success to cooking mush without having it stick to the pan – patience. Put a little coconut oil, lard or ghee in a cast iron skillet and then add your mush. Don’t even think about peeking until you start to notice it getting brown around the edges. You’ll know it’s ready to turn when it will move on it’s own in the pan. If you try to turn it too early it will stick and all the crunchy goodness will stick to the pan.
What’s your favorite way to enjoy maple syrup?
Filed under Cooking | Comments (19)
Definately with pancakes and icecream……….yum….yum…..
Never had corn mush………don’t even know what it is…..
I live in southern hemisphere…….so no maple trees here………
to Norma's comment
On my oatmeal or plain yogurt
to Kathi cook's comment
Mush!? I never hear of it, but it looks a lot like a polenta cake, and sounds yummy.
I love maple syrup on pancakes and waffles, especially apple pancakes: regular pancakes with an apple grated in, with the skin on, at the last minute.
I wonder how the native Americans figured out maple syrup, I bet there is a nice kid’s book about that.
to Marina C's comment
It is polenta, by a more humble name :)
to Susy's comment
That does look like polenta, as Marina mentioned. Is a recipe to be found somewhere? That would be delicious with a nice fried egg on top.
Waffles and pancakes usually receive their fair share of syrup here, although I have used it in baking as well.
to daisy's comment
1 cup corn meal
4 cups of water
salt to taste (I use about half a teaspoon)
Put 3 cups of water and salt in pan to boil, mix 1 cup corn meal with 1 cup water & let sit. When water boils, whisk moistened cornmeal into water and cook for 7-10 minutes until thick. Spread in glass bread pan and chill overnight. Slice and fry until golden in a skillet. Easy Peasy.
to Susy's comment
I’m surprised there’s no diary in the recipe, but going to give this a try. Our recipe uses 4 c. liquid (milk-water split).
to whit's comment
Tickled to see you making mush and calling it that, Suzy! :) I love it fried with syrup too. A lesson in patience, fur sure. I like it before it sets up just in a bowl with some butter and sugar too.
to Myra S.'s comment
I think that may be what our Mom called Ho Cakes? I never thought of them with maple syrup- now I have to try it!
This weather has been surprising down here, it is snowing again this morning… speaking of, I used Brian’s trick to tie knots at the end of my laces on my LLB boots. Wow, what a simple life hack! Love it.
to PennyAshevilleNC's comment
Yum! I think my favorite is pancakes with applesauce and maple syrup on top, it’s a craving I get, especially if I’ve got a cold–and then I add elderberry syrup too :)
We are tapping for the first time this year and hopeful for any syrup at all, it’s a slow start for sure.
to Sara's comment
We are still in a deep freeze here in VT. We have had a couple of short runs and I have made 1 gallon of syrup thus far. This week/weekend is looking better for sugaring.
to Henry's comment
I really must try this soon!
to Songbirdtiff's comment
We love maple syrup by the spoonful. But, since you shouldn’t do that too often, we eat it on almond meal waffles, use it as the sweetner in homemade granola and yoghurt, and I really like it on eggs and sausage. When I make the Irish creamed carrorts (boiled carrots drenched in cream, a little butter, and nutmeg) sometimes I put a little maple in there too. It’s also good in the cafe y leches I drink too. Makes me wish we had trees to tap.
to whit's comment
This looks delicious. I love maple syrup on ice cream as well, freshly made.
to Heather Fontenot's comment
Susy, maple syrup goes on pancakes, French toast, waffles and sometimes oatmeal. I haven’t had mush since my grand mother made it. Fry bread was another one of my grandmother’s specialties as well. The pioneer generation knew how to cook things that didn’t cost much and it would fill up a hungry belly.
Have a great fried mush day.
to Nebraska Dave's comment
Pumpkin pancakes!
Also, our tradition Thanksgiving morning is to have mush. MMMMMush! It is also good with homemade chokecherry syrup.
to Reid's comment
Your syrup looks so beautiful with the light shinning through and the nice jars! ENJOY
to Amy's comment
In the Caribbean it is call coo coo and can be eaten with a fish or meat stew………..that is without the sweetener. Next morning the left-overs would be fried and eaten for breakfast. Coo coo was a dish that the enslaved Africans living in the Caribbean enjoy and we still enjoy it all over the Caribbean, with a twist here and there. Instead of water we sometimes use coconut milk. I need to make some for breakfast tomorrow………..will have to use honey instead of maple syrup. I love, love corn in any fashion.
to Lemongrass's comment
Waffles and french toast.
Your jars of syrup are beautiful.
to Colleen's comment