MAPLE SYRUP - QUÉBEC'S LIQUID GOLD by Habeeb Salloum
MAPLE SYRUP - QUÉBEC'S LIQUID GOLD
by Habeeb Salloum
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photo copyrighted by Montérégie
The first time that I stepped in the midst of a sugar maple forest with sap dripping into buckets, attached to almost every tree, I felt an air of excitement. A few minutes later as I entered a sugar shack, listening to a syrup-maker relating the story of maple syrup, I became intoxicated with the enticing odour coming from the steaming vats. All the time we stood by the smiling syrup-maker, he kept an eye on the boiling sap - called by some of its fans 'liquid gold'. As happens to the gold ore in its raw stage, the maple sap was before us being refined into a valuable commodity.
The Québec cold and harsh winters, followed by warm and sunny spring thaws give that Canadian province an advantage when it comes to the production of maple syrup. The ideal weather conditions produce the sweetest and most flavourful maple syrup not only in Canada, but around the world. This, combined with the thousands of acres of natural maple forests, makes Québec the number one place on the globe when it comes to the production of maple syrup - more than 90% of Canada's maple syrup production and 70% of the worlds' supply.
The making of this natural sweet was inherited by the early settlers from the aboriginals who lived in Québec, southern Ontario, and the northeastern region of the U.S.A. In all these areas of North America, the top of the six species of sugar maple trees, Acer saccharum (the true maple sugar tree), is found.
The Sugar Maple, also called Rock Maple, can grow up to 23 to 30 m (75 to100 ft) tall, with trunk diameters of 0.9 to 1.2 m (3 to 4 ft). Its leaves are 7.5 to 13 cm (3 to 5 in) across and usually have five lobes, separated by rounded, shallow indentations. The margins of the leaves are indented with sparse, large, pointed teeth. Canadians esteem the leaves of this tree important so much that they are inscribed on the country's national flag. A very useful tree, its sap, taken from the trunk, is used to make maple syrup and its wood is used in the manufacture of furniture.
After the French began to settle in what is now the Province of Québec, the Indigenous Peoples taught them the art of producing maple syrup. In the ensuing years, harvesting this sweet sap evolved into becoming a basic part of the settlers' lives. Before the 19th century, the major source of high quality pure sugar consumed in Québec was produced from this Aboriginal gift to the incoming Europeans.
For Québecers, from February to mid-April, when the sap flows, it's a looked-forward-to time to enjoy this gift of nature. For hundreds of years the Indigenous Peoples employed clay pots to boil the sap over a blaze, topped only by a roof of tree branches. For the settlers, over the years, this simple fireplace evolved into the sugar shacks, where, besides boiling the sap, they became gathering places to socialize and enjoy a traditional meal.
Even though all over North America and other parts of the world, maple syrup is known as a breakfast delight, the Indigenous Peoples used it to enhance wild game and, later, the French settlers added it to all kinds of dishes. Today, when the sap runs, family and friends gather at the sugar hut, where tables overflow with the traditional maple syrup foods. After gorging on these gourmet delights such as maple-baked beans, maple omelettes and maple desserts, family and friends stream outside for the usual hot maple taffy, served on a bed of fresh snow. For the true Québecois, a visit to the sugar shack in spring has become a type of pilgrimage.
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photo copyrighted by Montérégie
In the main, the production of maple syrup, today, uses 21st century technology, but making the syrup remains basically the same as practised before the arrival of the white man. However, even though the sap is still, to some extent, collected in buckets, in the main, a system of plastic tubing transports the sap from the trees to tanks where it is stored for distilling. The end product remains a natural and totally pure syrup without any chemical agents or preservatives.
photo copyrighted by Montérégie
Depending on the sugar content, usually running from 2 to 4%, it takes 30 to 40 litres of sap to produce, after boiling, one litre of syrup. The condensed product contains significant amounts of carbohydrates, potassium and calcium, and small amounts of iron and phosphorus, and a tablespoon contains about 50 calories. From this pure syrup, which is filtered and sterilized before being pored into containers, are made: maple sugar, maple butter, soft maple sugar candy and maple taffy.
Québec produces some 11.4 million liters (3 million gal) of maple syrup annually. A 100% pure vegetarian maple syrup, it is considered to be the finest maple syrup harvested on the planet.
There are more than 400 maple syrup areas not far from Québec's major cities, and when the sugar sap is flowing, all encourage visitors.
It is a time for everyone to have fun. Hearty food and the friendly spirit of the rural areas practised during the past centuries are enhanced with the provinces traditional dancing music, and merrymaking. It is a time of enjoying the glories of 'Québec's liquid gold'. It's 'maple syrup time!
Maple Syrup Whipped Cream and Waffles
This is a favoured breakfast for many people in North America. All ingredients served are according to the taste of diners.
waffles (waffle mixture can be purchased already prepared)
whipping cream
maple syrup
sliced strawberries
medium cantaloupe, peeled, then diced into small cubes
Prepare waffles, then set aside, but keep warm.
Whip cream and maple syrup together, then serve with waffles, along with strawberries and cantaloupe.
Maple Syrup Salad Dressing
For salad serving 8 - 10
This tasty dressing can be used with almost all types of salads.
1/4 cup maple syrup
1/4 cup olive oil
1/4 cup vinegar
2 cloves crushed garlic
1 teaspoon fresh grated ginger
1/2 teaspoon salt
1/2 teaspoon mustard
1/2 teaspoon pepper
1/8 teaspoon cayenne
Thoroughly combine all ingredients, then use with salad or store in a closed container. . Keeps well in fridge for up to a week.
Maple Carrots
Serves 4
1 pound carrots, sliced into 1/8 thick rounds
4 tablespoons maple syrup mixed with 2 tablespoons orange juice and 1/2 teaspoon salt
1/4 teaspoon ground ginger
Place carrots in a saucepan, then cover with water and cook over medium heat for 20 minutes or until slices are tender. Drain, then stir in maple syrup mixture. Allow to simmer uncovered over low heat for 5 minutes, stirring a few times, then place on serving platter. Sprinkle with ginger, then serve.
Chicken Breasts Baked in Maple Syrup
Serves 4 -6
2 pounds chicken breasts, cut into serving pieces
1/2 cup maple syrup
1/2 cup water
2 tablespoons butter, melted
4 cloves garlic, crushed
1 1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon ginger
1/2 teaspoon rosemary
1/8 teaspoon cayenne
2 tablespoons lemon juice
Place chicken in a shallow casserole dish or baking pan. Combine remaining ingredients, then pour over chicken pieces. Bake uncovered in a preheated 350 F oven for 1 hour and 15 minutes, basting from the juices every 15 minutes and adding more water if necessary. Serve hot from casserole along with a little of the casserole juice and mashed potatoes.
Baked Beans With Maple Syrup
Serves about 6
1 1/2 cups white beans, soaked overnight in water and 1/2 teaspoon baking soda, then drained
8 cups water
1/2 pound fatty meat, cut into 1/2 inch cubes
1 large onion, chopped
4 cloves garlic crushed
4 tablespoons tomato paste
1/2 cup maple syrup
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon cumin
1 teaspoon ground coriander seeds
1/2 teaspoon pepper
1/4 teaspoon cayenne
Place beans and water in a saucepan, then cook for 1 hour or until beans are half cooked (still semi-hard). Transfer with their water to a casserole, then stir in remaining ingredients. Cover, then bake in a preheated 325 F oven for 3 to 4 hours or until beans and meat are well-cooked, checking occasionally and adding more water if necessary.
Maple and Walnut Tarts
Makes about 16 medium size tarts
1/2 pound butter
2 tablespoons water
2 teaspoons vinegar
4 eggs, beaten (1 beaten separately)
1/2 teaspoon salt
2 1/2 cups flour
1 cup brown sugar
4 tablespoons margarine, melted
1 1/2 teaspoons vanilla
1/2 cup maple syrup
1 cup walnuts
In a mixing bowl, thoroughly combine butter, water, vinegar and the 1 egg (beaten separately), then set aside.
In another mixing bowl, combine salt and 1 3/4 cups of the flour, then slowly pour in contents of the other mixing bowl. Knead into dough, adding a little water or flour if necessary. Place in a refrigerator for 30 minutes.
Divide dough into16 balls, then roll out balls into circles about l/8 inch thick. Place each circle snugly in greased tart pans, then flute in same fashion as pie and trim excess dough. Pierce tart shells in bottom a few times with a fork, then bake in a 375 F preheated oven for 10 minutes. Remove and set aside.
In the meantime, combine remaining ingredients to make filling. Fill the tart shells, dividing the filling evenly, then bake in a 350 F preheated oven for 15 minutes or until crust turns golden brown. Remove from oven and allow to cool, then remove tarts from trays and serve.
Deep-Fried Maple Fritters
Makes about 3 dozen pieces
2 cups flour
4 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 oz package dry yeast, dissolved in l/4 cup of warm water along with 1 teaspoon of sugar, then allowed to stand for 10 minutes
2 cups warm water
1 1/2 cups maple syrup, mixed with
1/2 cup water
cooking oil
Combine flour, cornstarch and salt in a mixing bowl, then pour in yeast and mix well. Add water, then stir until mixture resembles texture of pancake batter, adding more flour or water if necessary. Cover; then set aside for 1 hour.
In the meantime, heat maple syrup, then set aside, but keep warm.
Place oil in a saucepan and heat, then drop 1 tablespoon of batter into hot oil. Cook over medium heat until balls turn light brown, then remove with a slotted spoon and dip into warm syrup. Remove with a slotted spoon, then arrange on a serving platter. Continue until all the batter is used. The balls are at their best if served soon after frying.
Maple Syrup and Date Muffins
Makes about 16 medium size muffins
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chopped dates
1/2 cup ground almonds
2 eggs, beaten
3/4 cup maple syrup
1/2 cup butter, melted
3/4 cup water
In a mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt, then stir in dates and almonds and set aside.
In another bowl, combine remaining ingredients, then stir into flour mixture, adding more water if necessary to make a soft dough. Fill greased muffin cups about 3/4 full, then bake in a preheated 350 F oven for 25 minutes or until lightly browned. Cool for a few minutes, then remove from cups.
Bread/Maple Syrup Pudding
Serves about 8
2 tablespoons butter
2 cups large bread crumbs
1 1/2 cups milk
1 cup maple syrup
3 eggs, beaten
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
Combine all ingredients in a greased casserole dish, then bake uncovered in a preheated 350 F oven for about 50 minutes or until top lightly browns. Serve hot from casserole
Maple Syrup Sleep Although not scientifically proven, some people swear by this recipe for enjoying a full night's sleep.
glass of hot milk
2 tablespoons of maple syrup
Mix milk and maple syrup together, then drink about 1/2 hour before going to bed.
photos copyrighted by Montérégie
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