Sweet tooth, sweet deal
Last Thursday I wrote about maple syrup season. I’ve since received many wonderful emails recounting lovely memories of time spent in the sugar bush.
When I close my eyes, I can hear the crunch of snow under dad’s boots as he walks to the bush, checking the buckets. I can recall the sweet smell wafting through the air as smoke billows from the top of the old chimney. I can remember many heartfelt conversations with my little brother as we sat by the pans, taking turns to stoke the fire. Times have changed and so has the way we produce maple syrup.
Today, there are gravity lines instead of buckets, stainless steel vats and alternate heat sources. The changes are quite dramatic, but the product is every bit as delicious. In fact, a new generation of consumers is turning to maple syrup for its health benefits.
It’s local and healthy – two good reasons to eat maple syrup, but I eat it because I love it. Over the years, I’ve developed quite a few recipes that feature the intoxicating nectar.
Here are two of my favourite. They are simple, quick to prepare and delicious. I hope you enjoy them:
MAPLE CURRY CHICKEN
1 green pepper
1 red pepper
1 carrot – shredded
2.2 kg or 1lb of cooked chicken, cubed
3 cloves garlic
1 teaspoon sugar
1/4 cup of maple syrup
1 cup of heavy cream
2 1/2 tbsp curry paste
Extra virgin olive oil
Linguine or penne
– Soften veggies in olive oil. Add garlic and chicken. Sprinkle with sugar and cook for 3 minutes, allowing sugar to caramelize. Add maple syrup and cook for 5 minutes.
– Add curry and cream. Reduce heat to low and simmer for 10-15 minutes.
– Serve over pasta.
This next recipe takes just 3 minutes to make and contains only 5 ingredients. It’s dairyfree, gluten-free, vegan and paleo.
MAPLE BALSAMIC VINAIGRETTE
¼ cup of extra virgin olive oil ¼ cup of high-quality balsamic vinegar
2 tbsp of pure, local maple syrup
½ tbsp Dijon mustard
A pinch of sea salt
I put the ingredients in a glass jar and shake vigorously until it’s completely combined. Serve on your favourite salad!
Now, I think it’s only fair that you share your favourite maple syrup recipes with me. At the end of the month, I will draw from all the entries. The winner will receive a 26-week subscription to SaltWire.com and an autographed copy of Grandma Says.
Send your entries to weathermail@weatherbyday. ca and don’t forget to include your name and contact information.
Bon appétit!