Runamok - Sugarmaker's Cut Pure Vermont Organic Maple Syrup 375ml

Runamok - Sugarmaker's Cut Pure Vermont Organic Maple Syrup 375mlChosen by Food & Wine in 2022 as the Best Overall Maple Syrup, Sugarmaker's Cut is the very best organic Vermont maple syrup of the season. We taste each run and when the flavor is at its peak our sugarmaker sets it aside with a note: 'Reserve for Sugarmakers Cut'. It has always been what we give to our friends, our family and those in the know. Now we offer it to you. This batch of Sugarmakers Cut is graded as: Grade A: Amber Color Rich taste

Chosen by Food & Wine in 2022 as the Best Overall Maple Syrup, Sugarmaker's Cut is the very best organic Vermont maple syrup of the season. We taste each run and when the flavor is at its peak our sugarmaker sets it aside with a note: 'Reserve for Sugarmaker’s Cut'. It has always been what we give to our friends, our family and ‘those in the know.’ Now we offer it to you. This batch of Sugarmaker’s Cut is graded as: Grade A: Amber Color - Rich taste Certified organic by Vermont Organic Farmers. Our woods are certified as Bird-Friendly by Audubon Vermont.

Product Details

What is Sugarmaker's Cut?

This is the very best organic Vermont maple syrup of the season.  Each run is sampled and when the flavor is at its peak our sugarmakers set it aside with a note: "Reserve for Sugarmaker’s Cut."  It has always been what we give to our friends, our family and "those in the know."  Now we offer it to you.

What does Sugarmaker's Cut taste like?

This is pure organic Vermont maple syrup at its best. This batch of Sugarmaker’s Cut is graded as Grade A: Amber Color, Rich Taste. It's a full-bodied and perfectly balanced syrup – not as light as a Golden, Delicate with subtle honey and floral notes, or as bold and strong as a Dark, Robust. Amber Rich Sugarmaker's Cut is a perfect, caramelized maple with depth and nuance to pair with, but not overpower, any dish from pancakes to cocktails to savory vegetables and glazes.

How to use Sugarmaker's Cut?

It would be quicker to list the ways not to use this syrup... and actually, we can't really think of any ways we wouldn't use it! We have always preached the versatility of maple syrup beyond the breakfast table: in salad dressings, over ice cream, adding a touch of sweetness to savory dishes, or a depth of flavor to cocktails in place of simple syrup. Our pure Sugarmaker's Cut maple syrup is a kitchen staple – as essential as salt, pepper, and olive oil – and a perfect all-natural substitute to refined sugars in most any recipe. The possibilities are endless...

What makes Sugarmaker's Cut special?

Our Sugarmaker's Cut is 100% pure maple syrup wildharvested from certified organic sugarbush here in Vermont by our team and by our producer partners around the state. We operate over 1,000 acres of sugarbush on the backside of Mount Mansfield (Vermont's tallest peak) and recently began tapping a second sugarbush in Bolton, Vermont. Our woods are certified bird friendly by Audobon Vermontwhich brings together the sugaring industry with bird conservation to ensure habitat is maintained for native and migratory birds. Organic maple syrup is naturally vegan and gluten-free. Our Sugarmaker's Cut is OU Kosher certified and processed in a facility that is free of any of the thirteen major FDA and Canadian food allergens.

Certified kosher by the OU

Reviews:

"Simply the best syrup out there. Been using it exclusively for years now" - Tom B.

"This is the best, most-flavorful maple syrup I’ve ever had. Highly recommended." - Keith B

"The BEST! Maple syrup will never be the same. Runamok redefines the game once again, but are we truly surprised?" Summer B

Recipes:

Instructions

1  Put egg yolks, maple syrup, heavy cream and cornstarch in a pot or over a double boiler.  If using a pot, turn the heat on low, if using a double boiler, bring the water to a simmer.  Whisk the mixture constantly for about 8 – 10 minutes or until it starts to thicken (temperature should be around 160).

2  Remove from the heat immediately and let cool. 

3  Blend in the mascarpone and set aside.

4  Take a 9” bread pan and line it with plastic wrap, using two sheets if necessary to cover all surfaces and allowing about 4” to come over the sides.

5  Combine the rum and coffee in a shallow dish.  Take the lady fingers and dunk them, one at a time in the coffee-rum liquid.  Coat both sides but don’t let them sit in the liquid or they will become too saturated and fall apart.  Line the bottom of the pan with the soaked biscuits, breaking them into smaller sizes to fill in empty spaces.

6  Pour a third of the maple cream over the lady fingers.

7  Repeat with another layer of rum-coffee soaked biscuits and then another layer of cream.  Make a third layer of each, ending with maple cream.

8  Cover the pastry with plastic wrap and chill in the refrigerator for at least three hours or overnight.

9  When ready to serve, take the pan out of the fridge.  Have a plate ready and gently lift the pastry out of the pan using the plastic lining.  Place the Tiramisu on the plate and peel the plastic back from the edges so the cake is standing on its own.

10  Dust with a little cocoa powder and garnish with some dark chocolate shavings.

• 3/4 cup Sugarmaker's Cut Maple Syrup
• ½ cup apple cider vinegar
• ½ cup fresh apple cider
• pinch kosher salt
• 1 lb Brussels Sprouts
• Vegetable oil for frying