International Waffle Day, which originated in Sweden, is celebrated in the U.S. on March 25th. It’s one of six annual waffle holidays.

That means you can celebrate a waffle holiday six times year! Prepared sweet or savory, they can be served at breakfast, lunch or dinner. (Check out these recipes).

In different parts of the world, waffles as well as pancakes are topped with confectioners’ sugar, honey, jam, even peanut butter.

In an episode of “Call the Midwife,” which takes place in London, a character just returning from a long visit to the U.S. says something along the lines of, “Thank goodness I can have waffles with sugar and lemon again.”

It turns out the U.K. garnish is a sprinkle of sugar and lemon juice. It’s not surprising: pancakes and waffles existed before America and its maple trees were discovered.

But in the U.S., what are waffles without maple syrup?

And what’s with the different types of maple syrup?

Below:

> A brief history of waffles.

> A recipe with a twist: waffles with maple sugar.

> What is maple sugar?

> The different grades of maple syrup

> Crown Estate premium maple syrup.

Elsewhere on The Nibble:

> The different types of pancakes and waffles: a photo glossary.

> Different and delicious: sweet and savory waffle recipes.

> Fun: sushi waffles recipe.

> How to make better waffles.

> A detailed history of waffles.

> The history of maple syrup.

> The year’s 8 waffle and French toast holidays.
 
 
A BRIEF HISTORY OF WAFFLES
 
The Ur-Waffle. Before there were modern waffles, there were the rustic hotcakes of the Neolithic Age (ca. 6000 B.C.E. to ca. 2000 B.C.E.). Made of cereal pulps, they were cooked on heated stones. Honey is as old as written history, dating back to 2100 B.C.E., where it was mentioned in Sumerian and Babylonian cuneiform writings, the Hittite code and the sacred writings of India and Egypt. We don’t know when man first decided to unite honey and hotcakes, but here’s the history of honey.

The Waffle Iron. The waffle iron—enabling pancake-type foods to be turned into textured waffles—was created in the 1200s, when a [presumably] pancake-loving craftsman combined cooking plates that reproduced a pattern of honeycombs.

The Electric Waffle Iron. The electric waffle iron was introduced in 1911 by General Electric.

Types Of Waffles. There are at least 11 varieties of waffles: American, Belgian/Brussels, Liège, Hong Kong Waffle, Krumcake, Malt, Pizzelle, Potato, Soft, Stroopwafel and, yes, Toaster. Take a look at the types of waffles.

Here’s a comprehensive history of waffles.
 
 
RECIPE: HOMEMADE WAFFLES WITH A TWIST

Here’s a recipe from Crown that uses maple sugar instead of table sugar for even more maple flavor.

Ingredients For 6 Large Waffles

 
Preparation

1. PREHEAT waffle iron to desired temperature.

2. COMBINE all dry ingredients in large mixing bowl and set aside.

3. BEAT eggs in a separate bowl; stir in milk, butter and vanilla. Pour milk mixture into the flour mixture; beat until blended.

4. LADLE batter into heated waffle iron and cook until golden brown; serve immediately with maple syrup.
 
 
WHAT IS MAPLE SUGAR

Maple sugar is made from the sap from the maple tree, as opposed to the juice of sugar cane, from which table sugar is made. It has the same strong maple flavor and aroma as maple syrup.

The sap is boiled until almost all of the water has been evaporated; the remaining product has crystallized. The sugar can be sold in large blocks, molded into small shapes or simply ground into a granulated version that can be used like regular sugar.

Maple sugar can be used in the same way as cane sugar: in coffee, tea, baked goods and cocktails. It adds more complexity and richness than cane sugar.

However, is almost twice as sweet as regular sugar, so when replacing cane sugar, you need to reduce the amount. Try using one-third less, and adjust to taste.

[1] These may look like classic waffles, but they add protein powder to the batter for a hidden nutrition boost. Here’s the recipe (all waffle photos © Taste of Home).

[2] This recipe adds a fried egg for protein, plus Mexican touches like guacamole, shredded cheese, green chiles, chili powder, and cilantro. Here’s the recipe.

[3] A hearty brunch or dinner: chicken and waffles. Here’s the recipe.

[4] These creative waffles are actually a mashup of waffles and French toast. Here’s the recipe.

[5] Maple sugar can be sprinkled on waffles, used in baking, and of course, in coffee (photos #6 and #7 © Crown Maple Estate).

Because maple syrup is tapped in the winter, it has traditionally been seen as a winter flavor. But just like honey and sugar, it can be enjoyed year-round in recipes from cocktails to salad dressings and marinades to desserts.

If you’re confused by the four grades of maple syrup (A Light Amber, A Medium Amber, A Dark Amber and B) here’s an explanation of the different types.
 
In brief, at the beginning of the season, the syrup runs light in both color and flavor, and is called Grade A Light Amber. By mid-season it’s Grade A Medium Amber, followed by Grade A Dark Amber and Grade B. At the end of the season, it’s the strongest in flavor and color, commercial grade syrup.

The Center Of Syrup. Canada produces more than 80% of the world’s maple syrup, the vast majority in Quebec. Vermont is the biggest U.S. producer, followed by New York and Maine.

 
But no matter how much is produced in the U.S., we need to import the majority of our syrup from Canada. (We have the trees to produce more syrup, but not the people who want to tap them.)
 
 
CROWN PREMIUM MAPLE SYRUP

We recently received a bottle of Crown Maple syrup, certified organic. It is produced by Madava Farms, a family business in the historic Hudson River Valley of New York (Dutchess County).

There, 800 acres of century-old, sustainably managed groves of sugar and red maples enjoy perfect soil and ideal seasonal weather conditions to produce a superior sap for maple sugaring.

But production is a key determinant of quality. Far from the old primitive sugar house, Crown premium maple syrup is made at the most advanced maple syrup production facility in the country. The pristine sap collected from the maples is cooked using the latest in green, organic production techniques to produce syrups of exceptional quality.
 
CROWN SYRUP VARIETIES

As you can see from these tasting notes, different grades pair better with specific recipes.

Light Amber Syrup

 
Medium Amber Syrup

Dark Amber Syrup

 
Crown Maple Extra Dark for Cooking

 
Where To Purchase

A 12-ounce bottle, gift boxed, is $16.95; a samplers of all three is $59.95; and a “petite trio” of three small bottles (1.7 ounces each) is $15.95. An 12-ounce bottle of Extra Dark Syrup for Cooking is $27.95.

A 10-ounce bag of maple sugar (see below) is 10.95.

Buy them online at CrownMaple.com.

[7] The scrumptious syrups of Crown Maple Estate.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Quite a few artisan chocolatiers are also pastry chefs. Rachel Ferneau makes chocolates as Dear Coco, but was previously the proprietor of Eden Cake, a made-to-order kosher pareve bakery serving metro Washington, D.C.

While we’ve missed the opportunity to try her desserts, she was kind enough to send us some chocolate.

Everything from this artisan chocolatier is 100% handcrafted in small batches. The chocolates are completely dairy-free, all natural and certified kosher pareve by Star-K.

In both her baking and her chocolates, flavors of the world are evoked with coffees and teas, exotic salts, fine herbs, flowers, fruits, roasted nuts and spices.

Recently, Dear Coco launched a creative line of vegan-friendly artisan chocolate bars: Toffee Chocolate Bars. Eight unique bars are embedded with toffee and the spices that evoke each of the eight globally-inspired locations.

The toffee is made with vegan butter* in order to be pareve† and lactose free. This substitution, so that the bars can be enjoyed anytime by kosher observers, makes them vegan-friendly as well. Yes, it cuts down on the butteriness of the toffee; but there is so much other layering of flavors that no one will notice.

The Oaxaca bar invokes the moles of Oaxaca, Mexico with cinnamon toffee and pepitas. Photo by Elvira Kalviste | THE NIBBLE.

NEW & SPECIAL: TOFFEE CHOCOLATE BARS

All of the bars are made with dark chocolate and a touch of sea salt.

The 3.5-ounce bars are $7.50 each. A gift set of eight (all the flavors) is $54.00.

Get yours at DearCoco.com.

 
*Products like Earth Balance Vegan Buttery Sticks are made from expeller-pressed oils that have 0g trans fats. More information.

†Kosher law prohibits the consumption of dairy and meat products together. Pareve is a classification of foods that contain neither dairy nor meat ingredients, and can be eaten with both groups. Pareve foods include eggs, fish and all foods that are grown—cereals, fruits, nuts, vegetables, etc.
  

Here’s how to add fiber to a meatloaf and have fun with it. The recipe is courtesy Popcorn.org, the website of The Popcorn Board.

Don’t expect pieces of popcorn popping up in the slices of meatloaf. The popcorn is ground in the food processor and used instead of breadcrumbs, which (unless they’re whole wheat breadcrumbs) contribute zero fiber.

See if anyone can guess what the “secret ingredient” is. (Food fun: You can tip them off by garnishing the meatloaf with a sprinkle of popcorn.)

Preparation time is 10 minutes; baking time is 1 hour.
 
 
RECIPE: POPCORN MEATLOAF

Ingredients For 6 Servings

1. PREHEAT oven to 350°F. Spray an 8 x 4-inch loaf pan with cooking spray; set aside.

2. PROCESS popcorn in a blender or food processor until finely ground; pour into a large bowl. Add ground beef, celery, onion, milk, egg, parsley, garlic, salt and pepper. Mix until thoroughly blended.

3. PRESS meat mixture into pan; spread chili sauce over top.

4. BAKE for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing.
  

A tasty first course: a roasted bell pepper wrapped in prosciutto. Photo courtesy Westside Market | NYC.

This recipe fits right in with a pink food party, Valentine’s Day, Easter or Mother’s Day.

RECIPE: PROSCIUTTO WRAPPED BELL PEPPERS

Ingredients For 4 Servings

1. WHISK together olive oil, vinegar, salt and pepper. Add peppers and marinate for 1 hour.

2. FILL each pepper with a piece of mozzarella. Wrap a slice of prosciutto around each pepper.

3. TOP each with a basil leaf and olive, held together with a toothpick.
 
It’s that easy!

Baby carrots are hot sellers. But how much hotter can they get than these rainbow baby carrots?

Carrots—standard size and baby—are available in six different colors: the familiar deep orange plus burgundy red, deep purple, tangerine (light orange), yellow and white.

Baby carrots, by the way, are not a special breed but standard carrots cut down to the small size.

They’re a delicious way to add color and crunch to appetizers, salads and entrées. Kids and adults alike love them for their unusual colors—and for helping make family nutrition into fun.

Deeply colored produce are rich in nutrients, including antioxidants. Different antioxidants produce the different colors or carrots. More about that in a minute. But first…
 
 
A VERY BRIEF CARROT HISTORY

The original wild carrots were white, like parsnips. According to Colorful Harvest, marketer of these rainbow carrots, the cultivated purple and yellow carrots—mutations—were eaten more than 1,000 years ago in what is now Afghanistan.

Other colors are the product of generations of traditional plant breeding. Orange carrots were first successfully bred in Holland from an orange mutation by Dutch farmers.

> International Carrot Day is April 4th.

Below:

> The history of baby carrots.

> The year’s 8 carrot holidays.

> 20+ yummy carrot recipes.

> Where do carrots get their color?

Elsewhere on The Nibble:

> Here’s more history of carrots.

> 25 delicious uses for carrot tops.

> How to repurpose carrot peelings.
 
 
WHERE DO CARROTS GET THEIR COLOR?

From phytonutrients! Studies indicate that these phytonutrients are also more bio-available and easier to absorb from fresh fruits and vegetables than from other sources.

 

[6] Today you can find carrots in a rainbow of colors (photo © USDA).
 
 
THE HISTORY OF BABY-CUT CARROTS VS. TRUE BABY CARROTS

Baby-cut carrots were “invented” by Mike Yurosek, a California carrot farmer, in 1986.

He was frustrated that a huge percentage of his carrot crop—up to 70%—was being discarded because the carrots were too twisted, knobby, broken, or misshapen to sell in stores. They were perfectly edible but cosmetically imperfect.

And it was a significant financial loss for carrot growers.

He experimented with cutting and shaping the rejected carrots into small, uniform, smooth pieces using an industrial green bean cutter. He then had them peeled into the now-familiar rounded, stubby shape.

The result was a product that was convenient, visually appealing to kids and adults alike, an easy-to-serve snack, and waste reduction through upcycling—taking something that would have been discarded and transforming it into a higher-value product.

He sent a bag of his prototype baby carrots to a supermarket buyer, and the response was immediate and enthusiastic. Consumers went wild for them, and stores couldn’t keep them on the shelves.

Carrot consumption in the United States increased dramatically after their introduction, essentially saving the American carrot industry by turning an overlooked vegetable into a convenient snack. It’s considered one of the most brilliant produce marketing innovations of the 20th century.
 
 
True Baby Carrots

Specialty fine produce growers produce true baby carrots, which are actually just immature carrots pulled early. These are prized as ingredients and garnishes by fine chefs.

The most common term for these immature carrots (photo #7) is “true baby carrots.” Other names include:

 
The supermarket variety is referred to as “baby-cut.”

[1] Rainbow carrots from Colorful Harvest (photo by Elvira Kalviste | © THE NIBBLE).

[2] Turn a beautiful bunch of carrots into a bouquet until you’re ready to eat them (photo © Brooke Balentine | Unsplash).

[3] Carrot tartare, a fun recipe (photo via The Little Things | Pinterest).

[4] Carrot hummus. Here’s the recipe (photo © Discover California Wine).

[5] Moroccan Roasted Carrots & Quinoa. Here’s the recipe (photo © Good Eggs)

 
 
THE YEAR’S CARROT HOLIDAYS

 
Plus:

 

[8] Don’t toss the tops. Turn them into pesto with this easy recipe (photo © Mae Mu | Unsplash).
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.