Waffles, Chicken Strips and Maple Syrup

Ingredients

• 1.5 lb boneless skinless chicken breast (about 3-4 breasts)
• 1 cup all-purpose flour
• 1.5 cup panko breadcrumbs (for extra crispiness)
• 2 unit large eggs
• 2 tbsp milk
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp salt (divided)
• 0.5 tsp black pepper (freshly ground)
• 1 cup vegetable oil (for shallow frying)

Instructions

1. 1

   Prepare the Chicken

   • Pat the chicken breasts completely dry with paper towels. This helps the coating stick better.
   • Cut each breast lengthwise into 3-4 even strips, about 1/2 to 3/4-inch thick.
2. 2

   Set Up the Breading Station

   • Arrange three shallow dishes or plates.
   • In the first dish, whisk together the all-purpose flour, paprika, garlic powder, onion powder, 1 teaspoon of salt, and the black pepper.
   • In the second dish, whisk the eggs and milk together until they are pale yellow and uniform.
   • In the third dish, combine the panko breadcrumbs with the remaining 1/2 teaspoon of salt.
3. 3

   Coat the Chicken Strips

   • Working one strip at a time, first dredge it thoroughly in the seasoned flour mixture, shaking off any excess.
   • Next, dip the floured strip into the egg wash, allowing any excess to drip back into the dish.
   • Finally, press the strip firmly into the panko breadcrumbs, ensuring it's completely coated on all sides. Place the coated strip on a clean plate or wire rack.

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.