Sourdough French Toast, Mixed Fresh Berries and Maple Syrup

Ingredients

• 250 g Strawberries (hulled and quartered)
• 150 g Blueberries
• 125 g Raspberries
• 125 g Blackberries
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Wash and Dry the Berries (5 minutes)

   • Place all berries in a large colander.
   • Gently rinse them under cool, running water, being careful not to bruise the more delicate raspberries and blackberries.
   • Spread the washed berries in a single layer on a clean kitchen towel or paper towels.
   • Gently pat them completely dry. This step is crucial to prevent a soggy fruit salad.
2. 2

   Prepare the Strawberries (2 minutes)

   • Once dry, remove the green leafy tops (hulls) from the strawberries using a small paring knife or a strawberry huller.
   • Cut the hulled strawberries into quarters or bite-sized pieces, depending on their size.
3. 3

   Combine and Serve (3 minutes)

   • In a medium-sized serving bowl, add the prepared strawberries, blueberries, raspberries, and blackberries.
   • Drizzle the freshly squeezed lemon juice over the berries. The lemon juice prevents browning and enhances the natural flavors.
   • Using a large spoon or a rubber spatula, gently fold the mixture together until the berries are just combined. Avoid over-mixing to keep the raspberries intact.
   • Serve immediately for the best taste and texture.

Ingredients

• 38 l Raw Maple Sap (From sugar, red, or black maple trees. Yields approx. 1 quart (950ml) of syrup.)

Instructions

1. 1

   Initial Sap Filtering (Approx. 15 minutes)

   • Pour the collected raw sap through a fine-mesh sieve or several layers of cheesecloth into a large, food-grade container. This initial filter removes any bark, insects, or other large debris.
   • For the clearest final product, repeat the filtering process 2-3 times.
2. 2

   The Outdoor Boil (Approx. 4-6 hours)

   • Set up a large, wide, shallow pot or evaporator pan on a stable outdoor heat source, like a propane burner or a well-ventilated fire pit. NEVER boil large quantities of sap indoors.
   • Fill the pan about three-quarters full with the filtered sap and bring it to a strong, rolling boil.
   • As the water evaporates and the sap level drops, gradually add more sap. Pre-warming the next batch of sap before adding it helps maintain a continuous boil and speeds up the process.
3. 3

   Monitor the Reduction (Ongoing)

   • Continue boiling for several hours. The sap will gradually darken to a light amber color and thicken slightly. The general ratio is 40 parts sap to 1 part syrup.
   • As it gets closer, check for 'aproning': dip a spoon in the liquid and pull it out. If it drips off in a sheet or wide apron rather than a thin stream, it's nearly ready.
   • Skim off any foam that forms on the surface throughout the boil.
4. 4

   Finishing the Syrup Indoors (Approx. 30 minutes)

   • Once the sap has reduced by about 90% and is noticeably thicker, transfer it to a smaller, heavy-bottomed pot and move indoors to a stovetop for precise temperature control.
   • First, measure the boiling point of water with a candy thermometer; this changes daily with barometric pressure. The target temperature for syrup is exactly 7.1°F (4°C) above the boiling point of water.
   • Insert the candy thermometer into the concentrating sap. Boil gently, watching constantly. The temperature will rise slowly at first, then very quickly at the end.
   • Once the syrup reaches the target temperature, remove it from the heat immediately to prevent it from turning into maple sugar.
5. 5

   Final Filtering and Bottling (Approx. 15 minutes)

   • While the syrup is still piping hot (above 185°F / 85°C), carefully pour it through a cone-shaped syrup filter or multiple layers of new, clean felt or cheesecloth. This is crucial for removing 'sugar sand' (niter), a fine mineral sediment.
   • Pour the hot, filtered syrup into sterilized glass jars or bottles, leaving about a half-inch of headspace.
   • Seal the containers immediately. The heat from the syrup will create a vacuum seal, making it shelf-stable. Store in a cool, dark place. Refrigerate after opening.