Maple Syrup Not Just For Your Sweet Tooth Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
By Carol Ferguson.
Its no contest: Eastern Canada is the worlds number one producer of maple
syrup, supplying about 75 percent of the worlds 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 tortieres) 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 were inclined to associate maple syrup with pancakes or
dessert recipes, but we shouldnt 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 thats 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 Farmers 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)
Title: Maple Syrup Pie
Categories: Pies & past, Maple syrup
Yield: 1 Servings
Pastry for 2-crust pie
1 c Maple syrup
1/2 c Water
3 tb Cornstarch
2 tb Cold water
1/4 c Nuts; chopped
Boil the maple syrup and 1/2 cup of water for 5 minutes. Blend the
cornstarch with the 2 tablespoons of water and add to the syrup. Cook,
stirring constantly, until mixture is smooth and transparent. Add the
butter and chopped nuts and let it cool. Bake between two crusts at 400
degrees F for 25-30 minutes.
NOTES : Of all the maple syrup pies Ive made, none was ever as good as
this one. The recipe dates from Colonial days when crushed wheat was used
to thicken the mixture. Leis Notes: This book had a mis-print in this
recipe, as no quantity of maple syrup was listed...in fact the whole
ingredient was missing. Im guessing here on the 1 cup of maple syrup based
on the Creamy Maple Syrup Pie, which contains 1 cup.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit Posted to TNT -
Prodigys Recipe Exchange Newsletter by Bill & Leilani Devries
on Aug 24, 1997
Source from luhu.jp
Its no contest: Eastern Canada is the worlds number one producer of maple
syrup, supplying about 75 percent of the worlds 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 tortieres) 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 were inclined to associate maple syrup with pancakes or
dessert recipes, but we shouldnt 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 thats 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 Farmers 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)
Title: Maple Syrup Pie
Categories: Pies & past, Maple syrup
Yield: 1 Servings
Pastry for 2-crust pie
1 c Maple syrup
1/2 c Water
3 tb Cornstarch
2 tb Cold water
1/4 c Nuts; chopped
Boil the maple syrup and 1/2 cup of water for 5 minutes. Blend the
cornstarch with the 2 tablespoons of water and add to the syrup. Cook,
stirring constantly, until mixture is smooth and transparent. Add the
butter and chopped nuts and let it cool. Bake between two crusts at 400
degrees F for 25-30 minutes.
NOTES : Of all the maple syrup pies Ive made, none was ever as good as
this one. The recipe dates from Colonial days when crushed wheat was used
to thicken the mixture. Leis Notes: This book had a mis-print in this
recipe, as no quantity of maple syrup was listed...in fact the whole
ingredient was missing. Im guessing here on the 1 cup of maple syrup based
on the Creamy Maple Syrup Pie, which contains 1 cup.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit Posted to TNT -
Prodigys Recipe Exchange Newsletter by Bill & Leilani Devries
Source from luhu.jp