Following is a wonderful, easy recipe for Vanilla Bean Maple Syrup. It’s a great treat for breakfast and brunch or makes a gourmet gift. (If you can part with it.) Keep in mind it takes two weeks to “cure”, so now’s the perfect time to make a few bottles for holiday gifts!My Mainer grandfather knew a good thing. Most nights after dinner he treated himself to a large bowl of vanilla bean ice cream doused in a river of pure maple syrup. Other nights he poured himself a bowl of maple syrup, slurped it straight up, spoonful by golden spoonful. Like I said, he knew a good thing.

Last spring I tasted Vanilla Bean Maple Syrup for the first time at the Cabot Cheese store near where I was staying in Smuggler’s Notch, Vermont.

I know a good thing too. Vanilla Bean Maple Syrup is out of this world, seriously the best thing I’ve ever tasted. I took a taste from the tiny spoon at the sampling counter. And then another. And yes, another. I had to stop. I knew it was unethical to down an entire sample bottle. I might get arrested and carted off to jail. That day I bought a precious bottle of Butternut Mountain Vanilla Bean Maple Syrup. My boys and I finished it off in mere days.

So I did a little experimenting and I’m SO excited to share this recipe with you! You’re gonna love it. It’s simple to make with guaranteed great results. I gifted it for Christmas last year, birthday gifts too. If you like the syrup flasks I used, here’s the best deal I found ordering in bulk on-line:  Container and Packaging (They sell the screw-on caps separately, don’t forget to buy those too.)

I bought four gallons of pure Vermont maple syrup from Collins Tree Farm and Sugarhouse in Putney, Vermont. Martin and Jean Collins couldn’t have been more accommodating and gracious, gave me excellent service, shipped it straight to my door. I love supporting local family businesses.

Yeah, so I made lots of  Vanilla Bean Maple Syrup last year! Lots of happy campers on Christmas morning…

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Vanilla Bean Maple Syrup

Simple recipe, Vanilla Bean Maple Syrup is wonderful on everything from ice-cream to pancakes. But mostly, straight from the spoon. Warning: highly addictive.

Course Vanilla Bean Maple Syrup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Allie Taylor

Ingredients

• 8 oz. pure maple syrup
• 1 teaspoon vanilla bean paste
• 1 vanilla bean pod

Instructions

• Slit the vanilla bean lengthwise.
• Place vanilla bean in a sterilized 8 or 8.5 oz. jar or flask.
• Bring the syrup to a near boil.
• Gently stir in 1 teaspoon vanilla bean paste.
• Using a funnel, carefully pour the hot syrup over the vanilla bean into the jar.
• Screw on the cap, then cool.
• Refrigerate for two weeks 'til ready.
• ENJOY!!!
• (Keep refrigerated.)

Notes

I made four gallons of vanilla bean maple syrup. Initially, I refrigerated it for two weeks, then moved it to the chest freezer to pull out individually for Christmas gifts.

Did you know? Maple syrup doesn't freeze solid. (It's the high sugar content.)

I bought excellent quality Madagascar Bourbon Vanilla Beans from Amazon.

And isn’t this the cutest little maple syrup bird house ever?  Eighty-three year old Vermonter Bob Gelineau of Stone Soup Creations created this unique and genuine “Vermont Birdhouse” by using  boards from a 19th century barn. The roof is a sap bucket cover and the perch, a spout used to harvest maple sap in the Vermont Maple sugaring tradition. I recently found this little bird house at a lovely boutique Country on the Common  in Chester, Vermont.

Do let me know if you make this awesome Vanilla Bean Maple Syrup and tell me how you like it!

Related Post: Cheese and Maple Syrup sampling at Sugarbush Farm in Woodstock, VT

The post How to Make Vanilla Bean Maple Syrup appeared first on Through Her Looking Glass.

My cousin first told me about the treasure of Simon Pearce Glass in Quechee, VT several years ago. Funny, since she’s in Chicago and I live here in New England. Simon Pearce is known worldwide for his artistic glass blown pieces and designs.

The gristmill was operational here in Quechee beginning in 1778. Over the next few hundred years it changed hands two dozen times, with almost a hundred owners/partners along the way.

In 1981 Simon Pearce and his wife Pia bought the gristmill and transformed it into the gorgeous property we see here today.

I fell in love with the imposing side entrance doors.

Look skyward and feast your eyes on the blown glass pendant lighting. Bonus: great exposed beams and ductwork.

Today glassblowing takes place in the basement.

This is one fiery hot kiln. Simon Pearce employs nearly fifty glassblowers.

Antique glassblowing molds.

It won’t be long ’til this molten glass will be sparkling on the showroom shelf. It’s amazing to watch a glassblower create a masterpiece from start to finish.

Just off the glassblowing area, there’s an outdoor viewing deck of the dam and covered bridge.

There are classic, elegant touches everywhere at Simon Pearce.

Here’s a gorgeous finished glass on the second floor showroom, along with glass ice cubes. There are many exquisite pieces besides drinking glasses for sale. You’ll find pitchers, decorative bowls, platters, and any kind of wine goblet or cocktail glass you can imagine.

Enough handblown glasses for you? Sparkle and warm wood tones, every direction you look.

If you love carved wooden bowls and accessories, these are the smoothest you’ll find anywhere. (Love that exposed brick and hardwood floor. This showroom is absolutely stunning.)

What a sparkling presentation!

The second floor also houses the award winning Simon Pearce Restaurant. The Restaurant overlooks the dam and covered bridge, and is known across the region for its creative menu and award winning chefs. I’ve had the creamy Vermont Cheddar Soup with Cabot cheddar cheese (http://cabotcheese.coop).  A+++. The Restaurant is an incredible experience and worth the trip. The wine list is extensive.

Simon Pearce Restaurant is the perfect place to celebrate a milestone birthday, anniversary or special occasion.

I took a dear friend (and her sister) for her 80th birthday last spring and we had a fabulous experience all around.

So after my cousin filled me in about Simon Pearce, I did a little research on my own and was personally surprised by what I found. The Pearces have four boys. Like we do. They have a son with Down syndrome. Like we do. They have a son who suffered a traumatic brain injury. Like we do. I was overwhelmed with the similarities.

Several months later, I had the pleasure of connecting with Pia Pearce one evening at a fundraiser for a local agency that supports families with disabilities and special needs. The Pearce’s son Kevin (who suffered the traumatic brain injury) spoke about raising brain injury awareness through his social movement “Love Your Brain”. Check it out at www.kevinpearce.com

Here’s a short clip to fill you in on his story.

Kevin was recently featured in “Crash Reel”. This 2013 documentary was shown in theaters across the country. It recounts Kevin’s fall and rise following a traumatic brain injury while snowboard training for the Olympic trials in 2009.

The glassblowing, restaurant and showroom are all a one of a kind treat at Simon Pearce Glass. But it’s the intense family loyalty of the Pearce family and their huge hearts that captured mine. Be sure to visit if you get the chance, you won’t be disappointed.

http://www.simonpearce.com

The post Simon Pearce Glass, Quechee VT appeared first on Through Her Looking Glass.