So, let me nail my colours to the mast …or in this case hang my accolade from a tree! I am an unapologetic fan of Canadian Maple products. Having lived in Montreal, Québec, I grew to love the flavour of maple syrup and appreciated the passion of the producers.
Each year in spring as maple sap, frozen solid over the long, cold winter, starts to thaw the maple tapping season begins. The sap flows back down towards the base of the tree which is then tapped. The sap is collected in buckets and taken to a sugar shack where it is boiled down to make maple syrup. It takes about 40 litres of sap to make just one litre of syrup.
Maple syrup comes in four different styles and colours, each one having its own character and flavour:
Golden maple syrup has a light and delicate taste and is mostly produced from the syrup collected at the very beginning of the season.
Amber maple syrup has a rich taste and is the most commonly used style found in the UK. It is light in colour, it has a pure, rich taste and is ideal for using in vinaigrettes or drizzled over sweet and savoury dishes. It is perhaps the most versatile maple syrup and the perfect introduction to this fabulous, sweet liquid.
Dark maple syrup has a robust and lingering flavour and is my favourite of all the maple syrup grades. It presents a stronger maple flavour and is perfect for cooking both savoury and sweet dishes.
Very Dark maple syrup has a strong taste, is almost mahogany in colour and is a wonderful ingredient for cooking with game and strong meats.
Once you have used maple syrup you will find it an indispensable addition to your pantry. Maple sugar can replace your regular refined variety in your favourite dishes, and the syrup will enhance and add depth when basting or glazing meats. A simple drizzle of maple syrup finishes a classic vanilla ice cream. Pour over cool cardamom rice pudding. Finish a platter of feta cheese and prosciutto with a splash or two.
Here is a recipe for Maple and Coffee Marinated Steak from Maple from Canada, www.maplefromcanada.co.uk
Maple and Coffee Marinated Steak
- 2 rib-eye or sirloin steaks
- 1 tbsp olive oil
For the coffee marinade
- 1 tbsp soy sauce
- 100ml cooled espresso
- 2 tbsp red wine vinegar
- 1 crushed garlic clove
- 1 tbsp Dijon mustard
- 4 tbsp dark maple syrup
Method
- Mix the marinade ingredients in a bowl.
- Add the steaks then leave to marinate in the fridge for at least 2 hours.
- Put a large frying pan over a medium-high heat.
- Remove the steaks from the marinade and pat dry well on kitchen paper. Brush with oil, season well and fry for 2-3 minutes on each side for medium-rare.
- Rest for 5 minutes before serving.
- Serve with your favourite sides.
