Shagging

SHAGBARK HICKORY SYRUP
If you have access to a shagbark hickory tree, it only takes a half gallon of bark to make this unusual and rare syrup. Use as you would maple syrup, in baked beans, barbecue sauce, roasting, grilling or poured on pancakes and waffles. It gives a sweet, smoky flavor to any recipe.

Gather the bark on the ground around the tree or gently remove the exfoliating bark. Wash with hot water and a scrub brush to remove dirt, moss, lichen and spider webs. Break up into pieces to fit into a stainless steel or enamel pot. Cover with water and bring to a boil. Immediately reduce the heat to maintain the water at a slight simmer. Cook for 30 minutes. Strain through double cheesecloth and return to the pot. Simmer to reduce the liquid by 15-25 per cent. Measure the liquid and for each part liquid, add 1½ times sugar. For example: 3 cups hickory water to 4½ cups sugar. Either white sugar, light brown sugar, demerra or raw sugar may be used. Simmer the water/sugar mixture for 3 minutes until the sugar is completely dissolved. Remove the pan from the heat and cool. Fill sterilized glass jars or bottles with the syrup and keep refrigerated for up to 3 months or freeze for up to 1 year.

Winter Squash Waffles with Hickory Syrup
2 cups flour
1/4 cup light brown or raw sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Pinch ground ginger
Pinch ground cloves
3 eggs, separated
1/2 cup winter squash or pumpkin puree
1 1/2 cups buttermilk or milk
12 tablespoons butter, melted
Hickory syrup or maple syrup

Preheat the waffle iron. Whisk together the dry ingredients. In separate bowls, whisk the egg yolks until frothy and the egg whites until soft peaks form. Add the buttermilk, pumpkin and butter to the egg yolks and whisk to combine. Add the dry ingredients and stir to combine. Gently fold in the egg whites until just combined. Cook in the waffle iron following the manufacturer’s instructions. Serve hot with syrup.

End Note: My intrepid friend Kristen Perry from The Kitchen Potager used the syrup to glaze roasted chestnuts and also added it to an artichoke and fennel tart!

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