MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Maple Syrup  Not Just for Your Sweet Tooth
  Categories: Syrup, Maple, Text
       Yield: 1 servings
  
  
   By Carol Ferguson.
   
   It’s no contest: Eastern Canada is the world’s number one producer of
   maple syrup, supplying about 75 percent of the world’s 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 tortiere’s) 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 we're inclined to associate maple
   syrup with pancakes or dessert recipes, but we shouldn't 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 that’s 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 Farmer’s Almanac, Canadian Edition, 1996. Shared by:
   Sharon Stevens, Nov/95.
  
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