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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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