The hourlong parade usually includes split-pea soup, pancakes, bacon and ham, pork rinds, omelets, eggs poached in syrup, baked beans, bread and pan drippings, pickled carrots and beets, maple-syrup pie and taffy — all washed down with an optional Molson.
Sucrose occurs naturally in sugarcane, sugar beets, sugar-maple sap, dates, and honey.
Entrees include Cape Cod sea scallops wrapped in bacon with a cauliflower tartlet; braised short rib of beef with walnut polenta balsamic beets and gorgonzola cream; and maple and soy lacquered salmon with silken white bean stew and black trumpet mushrooms.
On the menu are a selection of artisanal ice cream sandwiches, including off-the-wall varieties like mini-waffle sandwiches with maple bacon ice cream, ginger cookies with beet ice cream and chocolate cookies with coconut coffee ice cream.
Simple sugars may also be listed as raw sugar, brown sugar, beet sugar, cane sugar, confectioner's (powdered) sugar, molasses, turbinado, maple syrup, sugar cane syrup, cane juice, invert sugar, malt syrup, and high fructose corn syrup.
Delicious asparagus soup; horseradish-crusted Chilean sea bass with a multigrain risotto, wilted cabbage and a red wine beet sauce; pan-roasted halibut fillet with steamed littleneck clams; and maple crme brle.
Among the flavors: maple with candied bacon, coconut mojito and bubblegum tinted with beet juice.
Main courses include tuna and ginger ravioli in a fresh tomato and tarragon sauce; medallions of pork tendorloin with maple syrup and pink pepper sauce with potato cake and sauteed red beets; and black lobster tortelloni with cherry tomatoes, asparagus and saffron.
Abolitionists theorized that the increased production of maple sugar could cripple the slave trade by reducing demand for imported cane and beet sugars, which were grown with slave labor.
Hunter Morton, executive chef of Max Downtown in Hartford, roasts pumpkin covered in foil with maple syrup, cinnamon, nutmeg and brown sugar for his autumn salad, which also includes roasted beets, apples, frisée, Belgian endive and candied walnuts — all topped with pomegranate vinaigrette.
