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in a small town in Tennessee. She was curious about the coincidence and, when she inquired, found that an article about Jorns’ Sugar Bush had appeared in the local paper.


While Jorns’ syrup travels great dis-


tances, so do some of the celebrities who visit the sugar bush in Egg Harbor. In 2011, both Alice in Dairyland and the Maple Queen helped observe the fi rst tree tapping. Past Governor Tommy T ompson visited one year, and inter- national guests include an ambassador from China and a representative of Mikhail Gorbachev who extended an invitation for Jorns to come to Russia and explain syrup making. (Jorns de- clined because of his fear of fl ying.)


T e Future of Jorns’ Sugar Bush “I’m still plugging along!” Roland


Jorns said. “What else would I do? I don’t want to sit in a rocking chair!”


His oldest son Steve has retired from


the business, but his daughter Terry and son Stuart are still involved, along with the eight or so workers he hires for each season.


Jorns has been active in maple syrup


production organizations, serving as president of the Wisconsin Maple Syrup Producers Association, a delegate to the National Maple Syrup Association, and a participant on an international coun-


cil. He has also been fi eld editor of the Maple Digest magazine.


T e business has been featured in publications, including Country Today magazine, and in a video on public ac- cess television; and, his maple syrup does well in competitions.


“I’ve won quite a few grand prizes,”


Jorns noted. T e secret is the light-col- ored syrup he produces. “If it’s made light,” he said, “it’s made right!”


T e Jorns’ Sugar Bush retail store is lo-


cated at 4518 County T just east of Egg Harbor and is open daily from 9:00 am to 5:00 pm (or as long as a light is on). For additional information visit www. jornssugarbush.com.


Resources:


Wisconsin Pure Maple Syrup Cookbook, the Wisconsin Maple Syrup Producers Associa- tion. Heins Publications.


Celebrating Egg Harbor: 1861-2011, Egg Harbor Historical Society.


A Visit to Jorn’ Sugar Bush, www.youtube. com/user/shermanbay.


Other Cooking Uses


Donna uses maple syrup rather than brown sugar as a sweetener for cooked carrots and squash, and to make a glaze for baked ham. She also prepares uncooked breakfast sausage links; after following the package instructions to cook them, she then turns the heat to low and pours a maple syrup glaze over the sausages.


Maple syrup may be used as a unique sweetener in many recipes, such as:


Donna’s Pecan Pie 3 eggs


1 cup of maple syrup 1¼ cups of pecans pastry for single-crust pie


Purchase an unbaked pie crust or prepare a pie pastry from your favor- ite recipe. In a mixing bowl beat eggs lightly with a fork until combined. Stir in maple syrup. Pour mixture into pastry- lined pie pan. Float pecans on top. Bake at 350° for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack and chill to store.


(Note: Donna arranges a combination of pecan halves and pieces to allow slic- ing spaces to avoid cutting the pecans when the pie is served.)


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• Variety of Fresh Apples, including Honey Crisp • Frozen, Dried & Canned Cherries


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Open Daily Year Round (920) 868-3067


Winter 2011/2012 Door County Living 39


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