O and I had a Canadian frenzy on the weekend. A few weeks ago Tim and Kathryn gave us a can of real maple syrup, as opposed to the maple “flavoured” syrup that you usually find in Oz. Tim’s family had sent it over from Canada. Thanks T & K!
I’ve been holding on to it, and defending it from O’s pleas for pancakes every Sunday morning. While you can’t beat pancakes as one of the best ways to mop up maple syrup, I wanted to make something else with it too. So I bought a rack of pork while we were in Horsham (Horsham has excellent meat, and a roast rack of anything always looks so good) and roasted it in maple syrup with sweet potato and parsnip.
I also made a sage stuffing for one of those mini sweet dumpling pumpkins and roasted that too. Oh yeah, and I made some apple sauce from a couple of Granny Smiths, apple cider, a smidge of nutmeg and a cinnamon stick. Apples are soooooo hot right now.
Somehow I managed to keep a bit of the syrup aside to make some maple syrup dumplings.
There’s SUCH a difference between the real thing and fake maple syrup. Real maple syrup has a depth to it that the fake stuff just doesn’t come anywhere near. There’s something almost smoky about it, and there’s a few levels of sweetness instead of just the flat sugary taste you get from the imitation syrup.
Mmmm… Sticky goodness…