Good recipes to share with friends.
I will never forget going to a sugar shack (cabane à sucre) when I was a little girl. Along with dancing and a helping of French-Canadian food, my favourite part of the day was when they poured hot maple taffy on snow. We used popsicle sticks to twirl it up, then ate it like a taffy lollipop.
There are 200 or so sugar shacks spread across Quebec, where close to 80% of the world’s supply of maple syrup comes from. After reading this, I felt this great joy and pride in being Canadian. Like, yes, we do offer the world something, and it’s something so delicious.
I recently found gourmet maple syrups. By gourmet, I mean quite pricey (one 120 milliliter bottle cost $70). Nonetheless, I bought a very small sample of the not quite so expensive NOBLE bourbon barrel aged maple syrup for my BFF, who loves maple syrup. Not even a week after picking this up in Vancouver, I was at the farmer’s market in town and saw another gourmet syrup called BLiS. I can attest that the Noble syrup is pretty spectacular, so you can bet my BFF will be getting a bottle of BLiS for the next special occasion (or sooner).
Now, for this recipe, I used a grade A Canadian maple syrup. You could use anything, but stay away from “table syrups” and “pancake syrups” as they might not actually have maple in them and the taste is quite synthetic and not as potent.
Since I’ve been talking about Quebec a bit, here’s a band from Montreal called We Are Wolves. They are a ton of fun. Lots of strange, crazy music comes out of Montreal; there must be something in the water. This is the song “Fight & Kiss”, which I have many fond memories of listening to in my final year of University and after I graduated. I hope you like it too:
Let me know in the comments if you’ve ever been to a sugar shack, and what ways you like to enjoy your maple syrup.
Come What Maple-Apple Pie
Good for a 10-15 person potluck