Maple syrup, sweet-water sap of certain North American maple trees, chiefly the sugar maple, Acer saccharum, but also the black maple, Acer nigrum.
Generally distributed in oak and chestnut woods throughout the basin, and also in the maple and beech forests of the McLean district.
This also applies to the maple cover, which wastes no time wicking up whatever "evoo," coconut nectar, or mackerel water you've managed to spill on the counter.
Sugar maple, also called hard maple, orrock maple, (Acer saccharum) large tree in the soapberry family (Sapindaceae), native to eastern North America and widely grown as an ornamental and shade tree.
Red maple, also called swamp maple, or scarlet maple, (Acer rubrum), large, irregularly narrow tree of the soapberry family (Sapindaceae), cultivated for its shade and spectacular autumn colour.
If you like, you can also add nuts to the maple syrup at this point.
The kitchen also has maple cabinets, something the Landrys note almost apologetically.
Several other species in the maple family also produce a sugary sap, but are less frequently used due to undesirable sap characteristics.
That's also where you'll find the "maple & bacon roasted almonds," a breakfast-meets-brittle indulgence in the spirit of the similarly piggy peanut clusters at the Redhead, an East Village redoubt for (potential oxymoron alert!) hipster gastronomes.
