Maple syrup~ not just for your sweet tooth

1 Servings

Ingredients

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By Carol Ferguson.

Directions

It's no contest: Eastern Canada is the world's number one producer of maple syrup, supplying about 75 percent of the world's stock. The rest comes mostly from the northeastern United States, mainly Vermont. Of Canadian production, about 90 percent comes from Quebec and the remainder ffrom Ontario, Nova Scotia, and New Brunswick.

"Sugaring-Off" season has become a popular tourist attraction, particularly in Quebec, where visitors enjoy sleigh rides or snowshoeing, old time music and dancing, a warming drink called CARIBOU made with red wine and maple syrup, and a feast of traditional cooking. Dishes made with maple syrup include ham in maple syrup, maple baked beans, eggs poached in maple syrup, relishes and chunky ketchups (often served with tortiere's) delectable crepes, and maple syrup pie. Everyone loves 'tire sur la neige' (hot syrup dribbled over fresh snow to make maple taffy).

During pioneer times in good sap-producing regions, maple syrup and maple sugar were used every day in cooking, including many savory dishes as well as sweets. Today we're inclined to associate maple syrup with pancakes or dessert recipes, but we shouldn't forget that maple syrup is not just sweetness. It is also a seasoning that enhances many dishes. Its flavour is smooth and mellow, with a subtle sweetness that's compatible with meat (especially pork), poultry, and vegetables. It adds character to simple egg or bean dishes, enriches breads and muffins, and rounds out the flavor of piquant sauces and spicy condiments.

Origin: The Old Farmer's Almanac, Canadian Edition, 1996. Shared by: Sharon Stevens, Nov/95.

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