Gourmet home cuisine

Aurélie

I fell in love with maple syrup when I discovered American breakfast pancakes as a teenager. Over time, I learned to discern and appreciate the superior quality of real maple syrup compared to imitation syrups often served at breakfast restaurants. Maple syrup is an emblematic natural product of the US Northeast and Canada. Its amazing taste and unique texture make it a versatile and delicious ingredient that shines not only with pancakes, but also yogurts and desserts, roasted vegetables, cocktails, and even exotic wood-fire grilled meats and fish.

In this article, we describe what real maple syrup is and how it can be used in different and surprising ways.

What is maple syrup?

Maple syrup is made from the sap of maple trees. It was originally made by Indigenous people of Northeast America and later adopted by European settlers who changed production methods over time. Almost all maple syrup in the world is produced in the US Northeast and Canada.

Real maple syrup is made entirely or almost entirely from maple sap. Maple syrups are classified in different grades based on their color and taste, ranging from 'golden color and delicate taste' to 'very dark color and strong taste'.

For more details about maple syrup's history, production methods, and grades, read this Wikipedia page.

In Fivemile Hill cuisine, we tend to prefer maple syrup with dark color and robust/strong taste because it has a deep flavor that makes it particularly well-suited for gourmet cooking.

There are many excellent maple syrup products for sale. Our favorite is Crown Maple Bourbon Barrel Aged Organic Maple Syrup produced in New York state. Aging in bourbon barrels infuses a delicious and even deeper flavor to this maple syrup.

WARNING: Real maple syrup vs. imitation syrups

Many syrup products look like maple syrup, but do not contain any maple syrup at all. These imitation syrups (called table syrups, pancake syrups, waffle syrups) are cheaper and of lower quality than real maple syrup. By law, they are not allowed to use the word "maple" on their product label. Their ingredients list contains no maple syrup. Most breakfast restaurants in the United States serve these (cheaper) imitation syrups with their pancakes instead of (more expensive) real maple syrup.

To buy real maple syrup, check the product name and the ingredients list. The product name should contain the words "maple syrup". Maple syrup should be the sole ingredient for pure or unflavored maple syrup. Flavored or infused maple syrups may contain another ingredient such as vanilla or fruit juice concentrate.

A sweet indulgence

Real maple syrup is a natural plant ingredient sometimes advertised as a healthy alternative to refined sugar and artificial sweeteners because of its rich content of polyphenols and lower glycemic index.

The outstanding amount and variety of polyphenols in maple syrup are the source of its amazing taste and potentially some health benefits.

However, maple syrup remains very rich in sugar and should therefore be consumed in moderation, in little quantity, as an indulgence.

Maple syrup in Fivemile Hill cuisine

Maple syrup is a wonderfully versatile ingredient that shines in sweet or savory preparations. In Fivemile Hill cuisine, we use maple syrup in yogurts, desserts, cocktails, roasted vegetables, and exotic marinades for wood-fire grilled meats and fish.

As a topping for yogurts and cakes

Yogurt Bowl

Plain Icelandic skyr yogurt with fresh pineapple, roasted almonds, walnuts, pecans, chia seeds, pumpkin seeds, ground flaxseeds, and a drop of maple syrup

Combava Cheesecake

Combava (makrut lime) German-style cheesecake with fresh blueberries and maple syrup drizzle

As a glazing ingredient for roasted vegetables

Roasted Brussels Sprouts

Oven-roasted Brussels sprouts glazed with spicy maple syrup and olive oil

Roasted Delicata Squash

Oven-roasted delicata squash seasoned with spicy maple syrup, olive oil, and fresh rosemary

As a marinade ingredient for wood-fire grilled meats and fish

Ayam Bumbu Rujak

Wood-fire grilled coconut-milk chicken from Indonesia. Maple syrup replaces palm sugar.

Wood-Fire Combava Fish

Tropical combava (makrut-lime) cod loin cooked over wood fire. Maple syrup balances the citrus acidity.

Grilled Massalé Pork

Wood-fire grilled pork medallion marinated 24 hours in massalé curry from Réunion Island. Maple syrup balances the pungent spices.