Moonlight in Vermont…And Maple Syrup!
If any of you recall the lyrics to the song Moonlight in Vermont…and Frank Sinatra singing…here are the first opening words.
Pennies in a stream
Falling leaves, a sycamore
Moonlight in Vermont….
Maple Syrup and Vermont!
Of course, there is the connection! (You knew there would be one didn’t you? ) 🙂
When the Captain and I visited Vermont….there were many sycamore trees with falling leaves…As well as many other trees
If you have never had the opportunity to see the Fall Foliage in New England, please try to add a visit to your “bucket list”
It is breath taking!
We also visited many roadside stands and general stores.
They are abundant in Vermont.
And of course…there is Pure Maple Syrup!
And once you have tasted pure maple syrup…it is very difficult to go back to the “imitation”.
Did you know there were different grades of maple syrup?
Actually, there is no “better” of the different grades. It is a matter of preference.
So, … don’t think that getting an “A” grade (like in school) is the best…because it is not necessarily.
Color is the tell-tale of the grading system established by the USDA….which is just the strength of flavor.
Generally, the darker the color of the syrup, the stronger the flavor…so the grade you choose will depend on how much maple flavor you prefer in your syrup.
Pure maple syrup is a little more expensive than the usual bottles of syrup on the grocery shelf…but after the Captain and I visited Vermont, we came away with a new appreciation of maple syrup.
And pure Maple Syrup is simply delish on these French Toast Logs…printable recipe below!
One of the first memories I have of food is French Toast!
I don’t know many people who don’t love French Toast.
These French Toast Logs have a few extra ingredients, which really adds to the flavor.
My dear Readers, Do you prefer Pancakes or French Toast?
PS….The Captain and I love the Moonlight….and the moonlight in Vermont was so romantic! 😉
- 2 eggs
- 1/4 cup powdered sugar (optional)
- 1/4 cup milk
- 2 tablespoons maple syrup (real is best)
- 1 teaspoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 8 slices white bread, each cut into 4 strips
- 3 tablespoons of butter (or more)
- In a shallow dish, beat together the eggs, sugar, milk, maple syrup, brown sugar, cinnamon, and nutmeg with a fork until well blended.
- Dip each bread strip into the egg mixture, coating completely.
- In a large skillet, melt 1 tablespoon butter over medium heat.
- Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed.
- Serve immediately
- You can also freeze these sticks for a later use.
- Cool completely, place each stick on cookie sheet and pop into the freezer.
- After they are frozen, store in a labeled freezer bag.
- To serve: reheat in the oven, toaster oven, or microwave until heated through.