From sap to syrup to your table

I want to thank everyone who took time to send in their favourite maple syrup recipes and now I’d like to share a few of them with you.

Each Monday in April, I’ll publish a couple, here on my weather page. It’s maple syrup season so tie on an apron and get busy!

From Ronald C. Gilkie: Cindy, I really enjoyed your column on maple syrup, and I plan to try your recipes using maple syrup. As requested,

I am giving you one of my favourites, Creamy Cremini Mushroom Soup. I was really surprised to come upon a soup recipe that called for maple syrup, but the result is delicious.

CREAMY CREMINI MUSHROOM SOUP

2 tbsp butter 1 onion roughly chopped 2 cloves of garlic, minced

1 lb. Cremini mushrooms. sliced

1/2 cup rice (basmati, wild or brown)

3 cups chicken or vegetable stock

4 bay leaves

1/4 cup dark maple syrup salt and pepper to taste

2 cups of blend (35 per cent cream if you have good arteries)

Directions: In a heavybottomed pot, melt butter. Add onions and garlic and saute until translucent. Add the mushrooms and cook until all liquid is evaporated. Add the

rice, stock, bay leaves, maple syrup, salt and pepper.

Simmer for about an hour until the rice is very well cooked. Remove the bay leaves and puree the mixture. Add the cream and more seasoning if needed.

Also, add more stock or water to achieve desired consistency. The soup is better the next day as the flavours blend even better with time.

I hope you enjoy this as much as we do.

From Cindy Schultz:

Hey Cindy Day, how about a Maritime Mapletini:

4 oz Blue Lobster Vodka (kept in the freezer)

1 tablespoon Nova Scotia Maple syrup

Shaken or stirred. Who really cares, we are in a crisis.

Check back next Monday for more marvellous maple recipes.

Here’s a great tip from Mike Hopping — use maple syrup as a glaze when smoking trout. That looks delicious, Mike!