I am from “away”. So, I cannot tells tales of my childhood growing up in Maine of such things as Maine Maple Sunday and all the treats that go along with the education of one of the oldest traditions in Maine.

But when I first participated in Maine Maple Sunday I felt like a child in a grownup body. How fun is it to watch the process! In a real old fashioned sugar house! Imagine something that can be harvested in a Maine cold winter mode. With snow still on the ground! Something real and organic!

The sugar in maple sap only appears where warm, sunny days and below-freezing nights follow each other for days on end, as they do in Maine’s long, slow spring time usually starting in late February. Maple sap, as it drips from the tree, is a clear liquid containing about 2% dissolved sugar. It looks just like water, and has a very slight sweet taste. The true maple flavor comes out as part of the heating and boiling process.

Maine Maple Sap Buckets

Maple Sap Buckets

Some sugar houses are producing maple syrup in a high tech way. Fortunately for us many sugar houses in Maine still tap and produce the sap in the old fashioned way in buckets hung from trees and boiled down in big kettles over wood fires until the syrup reaches a temperature of seven degrees above the boiling point of water. Native Americans actually started this process in much the same way except they tapped the trees with axes. After they boiled the sap they left it to cool. They actually made maple sugar so that it lasted much longer.

There are more than seventy sugarhouses in Maine. According to Maine Maple Producers Association ONE 40 year old tree yields 40 quarts of sap per season which produces 1 quart of pure maple syrup? WOW – what a fact. That’s a lot of sap and not so much syrup. No wonder it is so expensive. But oh so worth it!

The end product is primarily the rich-flavored maple syrup that we have in our pantry all year round. It is used for waffles and pancakes; it’s also used to make a variety of confections, such as pure maple sugar and maple fudge. Or our own CVC maple walnut cookies. I also make a wonderful maple syrup salad dressing and a maple syrup glazed chicken and of course baked beans! Yummmmmmmmm!

 

CVC Maple Walnut Cookies

Preheat Oven 350 degrees

Please note that this is a true bakers recipe where the ingredients are measured by the pound and ounce not cups, teaspoons and tablespoons

Ingredients:

2 Lb of Butter and Margarine Blend
1 1/2lb Sugar
1 3/4 Lb Brown Sugar
2 Cups of Eggs- about 10 count
1 ¼   Oz Vanilla
4 ounces of maple flavoring
3 1/2 Lb All Purpose Flour
3/4  Oz of salt
1 oz Baking Soda
3/4  oz Baking Powder
1 Pounds of Chopped Walnuts

Method:

Cream butter, margarine and sugars until well blended. Add 2 eggs at a time until all is creamy. Add vanilla and maple flavoring. Mix all dry ingredients and add a little at a time until all is incorporated. Then add walnuts until mixed in. Drop spoonfuls onto cookie sheet covered with parchment paper and bake for about 12 minutes.

Enjoy and stay tuned for more great Maple treats! Also feel free to share your own creations!

Don’t miss this year’s Maine Maple Sunday: March 28, 2010

Choosing the right caterer can make a big difference in any
event. Here are a few things to look for when choosing a
caterer:

  1. A
    Tasting
    – A good caterer should offer a menu
    tasting. I think it is unreasonable for a caterer not to offer this
    service. How can you know what a caterers food is like if you don’t
    taste their food?
  2. An
    Estimate
    – Provide your caterer with your budget. It
    is much easier to prepare an appropriate menu when the caterer is
    given a budget number. Note that most caterers do not include
    applicable State taxes and requested gratuity in the quoted (per
    person) price.
  3. References – Ask for and
    seek out references, and then call them! A good caterer will be
    able to provide many references. Ask about the caterer’s
    presentation, enthusiasm, quality of food and service.
  4. Respect – Find a caterer
    that will follow your food values if you require only local or
    organic ingredients, or a green event.
  5. A Contract – Ask the caterer
    if there will be any additional fees. Make sure you secure a good
    contract.
  6. A
    Presence
    – Ask the caterer if he/she will actually
    be at your event.
  7. Accessories – Find out what
    the caterer provides in addition to food and ask for any charges
    applicable such as chafing dishes etc.
  8. An Interest – Is the caterer
    you are talking to really listening to you? Is he or she really
    interested in you and your event?
  9. Insurance – Make sure that
    the caterer is properly insured and licensed.
  10. A Relationship – Always
    choose someone you are comfortable with.

If
you have any stories to share or questions to ask, please feel free
to comment!

Tomorrow at 10am I will be interviewed on the radio show Resilience is the Brilliance! The intent of the show is to inspire women who are stuck in their own limitations, wishing life would be different but don’t move forward. This show is meant to share stories of women that have overcome, lack of confidence, fear, lack of education, lack of experience or any other limitations that will inspire others.

I left a comfortable life of nursing and real estate because I was over looked for a well deserved promotion, to follow my dreams! There have been ups and downs, but over the last ten years we have made our business http://successessay.co.uk/, CVC Catering Group, what it is today.

Here is an outline of some of the questions I will be asked;

  1. What is your favorite success story you can share?
  2. What were your life experiences up until the time you began your business or career?
  3. Did you have heroes or heroines growing up and how did they effect or influence your adult path?
  4. How did you feel about your life? Motivation, Struggles, disappointments, high points, low points, etc…
  5. What was your “why” for starting a business? Was it your idea? Someone else’s idea, Money, fame, helping, etc…?
  6. What has been the funniest turn of events in owning your business?
  7. Did the “why” turn out to be the real why or did you discover a much deeper purpose or outcome?
  8. What do you know now that you wished you knew when you were 20-years-old?
  9. What were the hurdles you had to overcome to make your business a success? Prejudice, no life, no time, opposition?
  10. Are you glad you did it? Is it worth it? Why? Are you able to enjoy your business? Integrate a purposeful life?
  11. How did you benefit? Community, personally, self esteem personal growth?
  12. What are some of the pitfalls to watch out for? Arrogance, complacency, lost sight of who you are?
  13. If you got off track, how did you get yourself back on the right track?

To listen hear the show, go to divatoolbox.com. On the left side look for Diva tool box radio, click on hosts. The next page will take you to a listing, the name of the show is Resilience is the Brilliance the closer it comes to the show starting, it will move up to the top. It is also recorded, then downloaded and you can retrieve it from iTunes.

Looking forward to the show and would love to get your comments!

For many years I dreamed of becoming a caterer. Finally in 1999 Chuck and I moved to Maine and started our business full time. I realized that I achieved my dream and was actually living it and having fun as hard as the work is.

In 2002 I decided that I wanted to cater something big – just like Wolfgang Puck. I decided it would be great to cater Chelsea Clinton’s wedding when she became engaged. Now is the time!

If you know the Clinton’s or have a insight into how I might get a shot at this dream, please contact me!

Chef Nancy

I am star struck! We had so much fun listening to Paula and her band practice prior to her concert at The Landing at Pine Point. She has so much energy. The lighting system is incredible too.

I prepared a spinach and feta pie that was a big hit for their dinner prior to the concert.  Try the recipe:

Your favorite pie crust recipe

2 eggs

3 packages of fresh baby spinach, sauteed and drained thoroughly

15 oz ricotta cheese

8 oz crumbled feta cheese

1 tsp finely grated lemon peel

1/4 tsp of freshly cracked pepper

1/8 tsp of nutmeg

Beat eggs and stir in other ingredients until mixed well.

Place in pie plate over pie dough. Cover with pie dough to make a pie.

Bake 375 degrees for 45 minutes or until golden brown.

Yum!

Paula took the leftovers home!

Check out her website!

http://www.paulacole.com/