I wanted to comment on Anonymous' (3:39 pm) post. I'm glad to be reading it again, however. My wife's been keeping up, but I got inundated w/ work. I'm back on your blog now from a long hiatus. I know a consumer who will provide expert testimony if asked. The Maple Producers Association recently heard back from the state, which said it is looking into the issue. Its cheaper price could additionally sway purchasing decisions. Van Glad said the letter, which was also sent to local and state elected officials, further questioned why the Log Cabin product was shelved in such close proximity to real maple syrup. “It misleads th e consumer into thinking they are buying real maple syrup,” Van Glad said. He knew about the product, as the New York State Maple Producers Association (he sits on its Board of Directors) sent a letter of complaint in September to the New York State Department of Agriculture and Markets questioning Log Cabin’s labeling and packaging. I mentioned this episode to Tony Van Glad, who sells his maple syrup (photo, below) at a local farmers’ market. “It was in the jug and it said ‘All Natural,’” she said. Her reason was straightforward and typical. One of my clients just bought this Log Cabin product to improve on the Aunt Jemima syrup her family was previously consuming. Instead, its ingredients are “syrup (brown rice, sugar, maple ), water, natural flavor, xanthan gum (natural thickener), caramel color, citric acid.” Technically, it is all natural-dog doody is all natural as well-but the labeling and packaging also make it mighty deceiving. The product, though, is not real maple syrup. Log Cabin recently released an “all natural syrup” that comes in a jug resembling an authentic maple syrup jug (photo, right). Cool to warm or room temperature on rack.Here's additional evidence that the marketing ploys employed by the processed foodstuffs companies work.
Cover edge of shell with a pie shield or foil and bake just until filling is set, 20 to 30 minutes. Stir in pecans and pour filling into pie shell, spreading nuts evenly. Whisk together yolks and salt in a bowl until blended, then whisk in syrup and lemon juice. Cool completely in pie plate on a rack, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 15 minutes more. Bake until pastry is pale golden along rim and set underneath weights, 15 to 20 minutes. Line shell with foil and fill with pie weights. Lightly prick bottom and side of shell with a fork. Trim edge, leaving a 1/2-inch overhang, then fold overhang under slightly and press against rim of pie plate. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Put oven rack in middle position and preheat oven to 350☏. Wrap disk in plastic wrap and chill until firm, at least 1 hour. If dough is sticky, dust lightly with additional flour.
Gather all dough together with a scraper (if using) and press into a ball, then flatten into a 5-inch disk. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. (Do not overwork dough or pastry will be tough.) Step 3 Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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