Corduroy Orange

We’ve gotten a lot of snow in Pittsburgh lately.  It’s gummed up local roads and is starting to turn brown in places, but since more snow keeps falling, much of it still has at least a veneer of white.  As I look out the window onto snow-covered streets, my mind turns to Sugar On Snow, a food I wish I had made on the weekend of February 6, when we were getting hit with 20 inches of white powder.

The dish starts with a pot of newly fallen snow, straight from the sky.  Onto that, one pours puddles of hot (pure) maple syrup.  When the hot syrup contacts the cold snow, it hardens into a kind of taffy that is sweet and gooey.  After eating several puddles of syrup, one may find enjoyment in the saltiness of a dill pickle, which should cleanse the palate in preparation for another round of sugar.

Sure, one could always make this with shaved ice…but (a) I don’t have an ice shaver and (b) it’s not quite as fun.  But then again (c) there’s no more major snow falling [I hope] so, as a result, (d) I’m sitting here thinking and wishing instead of making and eating.

Oh well.  Next time, I’ll try to remember this and collect the snow while it’s still falling and have myself a tasty little sugar explosion.

This entry was posted on Thursday, February 18th, 2010 at 1:55 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.