I’m a big fan of maple syrup in any way. It’s a totally different kind of sweet. It works in barbecue sauces, in creams or on its own.
I like to use it in a salad. I do a beet salad with walnuts, walnut oil, pomegranate and truffle oil. Pecorino on the bottom soaks up the juices, and it’s the maple syrup that pulls it all together. Same thing with the squash salad on the menu at Ufficio right now. How you use maple syrup is up to you: it can be so complex and so simple. So, it’s your choice to take something and elevate it or keep it basic. I’ve always got something with maple syrup on the menu. Every time I go to Quebec, I come back with 30 cans.