Cooking with Maple Syrup



In my last post we were harvesting maple syrup in New Zealand with Dave DeGray and so this post I thought you’d like to see a couple of the delicious recipes we made with the finished product. Maple syrup is not a mainstay of New Zealand cuisine. In fact I’m afraid to say that a lot of what passes for “maple syrup” on our store shelves has never been within 100 yards of a maple tree. But Kiwi’s do have a sweet tooth and most of us have come to try maple syrup on pancakes if nothing else.

Being a curious cook I thought there must be more interesting uses for it so I asked Dave for his favourite and he shared that he loved to finish off a few rashers of bacon with a good pour of syrup, which sounded worth investigating.

Then a Canadian friend of mine heard of my syrup gathering antics and lent me a maple syrup recipe booklet he found on a trip home to the land of the maple leaf. He became all misty eyed just at the thought of "sugaring" and all the traditions and practices that go with it. Sugar Snow or Jack Wax Taffy is apparently a real treat made by pouring the hot finished syrup over a pan of fresh snow. The snow turns the syrup into maple toffee without it crystallizing and then you pick it off the snow and chew it.

Maple syrup makes an excellent addition to both sweet and savoury dishes and can be substituted for sugar in any recipe. Use 3/4 of a cup of syrup for each cup of sugar and reduce the liquid in the recipe by 3 tablespoons for every cup of sugar substituted.

Here are a couple of the best recipes I found from the booklet which I hope you enjoy.

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