Maple Syrup Not Just For Your Sweet Tooth

INGREDIENTS

INSTRUCTIONS

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 from 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.
Posted to MM-Recipes Digest V3 #262  Date: Tue, 24 Sep 1996 22:11:04
-0500  From: netdir@cyberspc.mb.ca (S.Pickell)

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