Runamok - Sugarmaker's Cut Pure Vermont Organic Maple Syrup 375ml
Runamok - Sugarmaker's Cut Pure Vermont Organic Maple Syrup 375ml
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.
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
"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
My mission in the kitchen is to see how maple syrup can be used in everyday cooking where the maple makes for better or sometimes just different results. In all honesty, for some recipes the maple flavor is not discernible and I revert back to plain sugar. For some dishes the maple syrup makes the recipe infinitely better. This is one of those cases. This pastry is not only my favorite discovery of this season, it is possible I have found my Kryptonite.
My experience with Tiramisu is mostly from my days living in New York City. Little Italy still has a few cafes that make authentic Italian pastries and Tiramisu is a treat that you don’t find standard in many other places. The recipe consists of lady fingers (a type of Italian biscuit) soaked in coffee and liqueur and then sandwiched in layers of vanilla pastry cream. The pastry cream is made with Mascarpone, an Italian dairy product that is sort of like sour cream without being sour. The whole thing is topped with cocoa powder and chocolate shavings.
Recently, I was in our local market and spotted a tub of Mascarpone made by Vermont’s renowned Vermont Creamery. Lordy, I wish I hadn’t. The Mascarpone inspired me to try a Tiramisu that substituted a maple cream for the vanilla cream. It turned out well. Really, really well. I ate it for breakfast five days in a row. It is possible I might have also had it for dessert on those nights. My husband can tell you that for a food-obsessed person, I don’t actually eat that much. I ate all of this.
In the interest of not having to buy all new pants the next size up, all future production of this recipe in my house is going to be strictly regulated. But I highly recommend you try it yourself. I used rum with the coffee since rum and maple are so complimentary. The Mascarpone and lady fingers may be challenging to find, but if I could source them here in a rural area, you have a good shot in your local store.
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