More about maple syrup...
It was the indigenous peoples of north-eastern North America who first discovered the sweet sap of the sugar maple. In spring, when the temperature rises but the nights are still frosty, nutrients rise from the roots of the trees into their buds. This sap is then tapped and boiled down, which is what gives maple syrup its characteristic flavour.
Did you know: The trees can’t be tapped until they’re about 40 years old. Then they will yield 30 to 50 litres of sap every two weeks. This quantity condenses to about 1 litre of maple syrup.
Pure maple syrup still contains all the vitamins and some of the minerals, such as calcium, potassium, magnesium, etc.
More about walnuts...
Walnuts are versatile. They are rich in omega-3 fatty acids and are used in both sweet and savoury dishes. The nuts are harvested at almost every stage of growth, from green to ripe. The shells are used to produce a liqueur.
Did you know: For a long time walnuts were the most expensive nuts in the world. In ancient Rome, walnuts were thrown over the bride and groom at weddings instead of rice or confetti.
Walnuts have to be fresh. Only when fresh do they have that striking buttery, caramel flavour.
In the Middle East, the green, unripe nuts are preserved in syrup or honey. These go well with desserts or cheese.
After the maple sap has been condensed into syrup, it has a sugar content of around 60%. Ideal for sweetening fruit salads or for marinading fish or spare ribs.