Birch Syrup


Birch & Cheddar Crostini

This simple and delicious appetizer is a great way to introduce the flavour of birch syrup.

   leaf Crostini (bread crisps, we like Ace Bakery)
   leaf Extra Old Cheddar Cheese, sliced
   leaf Birch Syrup

Place crostini topped with a slice of cheddar on an oven proof plate.

Drizzle with birch syrup and broil in oven until cheese
is melted.

Birch Honey Squash

Submitted by: Louise Baxter

The combination of birch syrup and honey is a delicious addition to the flavour of baked squash.

   leaf 1 medium sized acorn squash
   leaf 1 tsp honey
   leaf 1-2 tsp North of 49 birch syrup
   leaf 1⁄4 tsp cinnamon

Cut squash in half and scoop out seeds.

Place squash cut side down in a microwave proof dish
with 1⁄4 inch of water and cover.

Cook on high for approximately 10 minutes. When
done, scoop out squash and mash until smooth.

Add birch syrup, honey and cinnamon stirring until
combined. Serve hot

Sauteed Birch Brussel Sprouts

This is an extremely delicious way to enjoy those
tiny cabbages.

   leaf 1 onion sliced thin
   leaf 1 tbsp olive oil
   leaf 1 lb brussels sprouts washed and cut length wise
   leaf 1⁄4 cup water
   leaf 1⁄4 cup sliced toasted almonds
   leaf 1-2 tbsp North of 49 birch syrup

Heat olive oil in a medium sized frying pan.

Sauté onions until soft and start to caramelize.

Add brussels sprouts and sauté until they turn
bright green.

Add water and cook until sprouts are tender.

Add almonds and birch syrup to pan. Stir to coat, heating through, then serve.

Birch Baked Onions

Submitted by: Louise Baxter

   leaf 3 large onions, sliced 1⁄2 inch thick
   leaf 1 tbsp North of 49 birch syrup
   leaf 1⁄4 cup butter, melted

Grease baking dish and preheat oven to 425°F. Layer onions in an overlapping pattern in the greased baking dish.

Mix birch syrup and butter and pour over onions.

Bake uncovered for approximately 25 minutes or until tender

Makes 4 servings

Birch Glazed Carrots

   leaf 4 cups carrots, washed, peeled and sliced
   leaf 1 tbsp butter melted
   leaf 3 tbsp honey
   leaf 2 tbsp North of 49 birch syrup

Cook carrots in microwave until tender crisp (3-4 minutes).

In a separate bowl combine melted butter, honey and
birch syrup.

Pour 2/3 of mixture over carrots and return to microwave for another 3 minutes or until tender.

Toss remaining 1/3 of mixture with carrots

Makes 4 servings

Diane’s Birch-Lime Vinaigrette:

Submitted by: Diane Kolaritsch

   leaf 1/4 cup North of 49 birch syrup
   leaf 1/4 cup extra virgin olive oil
   leaf 1/4 cup white balsamic vinegar
   leaf 1/4 cup lime cordial

Fresh ground sea salt and pepper + any herbs available (dill, mint, basil, oregano, etc.)

Add all ingredients to a jar with tight fitting lid & shake.

Makes 1 cup.

Pork Chops with Birch Tomato Chutney

Submitted by: Barb Duffin

   leaf 4 large butterfly pork chops
   leaf 1 medium onion diced
   leaf 1 tbsp butter
   leaf 1 19 oz. can diced tomatoes
   leaf 1⁄4 cup diced celery
   leaf 4 mashed garlic cloves
   leaf 1 tbsp North of 49 Birch Syrup

Melt butter, add onions and cook until tender. Add pork chops and brown each side.

Combine juice from tomatoes, garlic, birch syrup and pour over chops Simmer covered for 8 minutes or until pork is no-longer pink.

Remove pork chops, add tomatoes and celery and simmer uncovered until mixture is thickened to make a chutney.

Serve chutney over pork chops.

Birch Glazed Salmon

   This glaze is good on salmon, rainbow trout & lake trout.

   leaf 2 tbsp North of 49 birch syrup
   leaf 2 tsp whole grain dijon mustard
   leaf 1/2 tsp olive oil
   leaf Canola oil for grill

Heat grill and brush with canola oil.

Mix together birch syrup, mustard and olive oil.

Grill salmon skin side up for 2 minutes then flip. Brush fish with birch glaze and cook 5 more minutes. When fish flakes it is done - do not overcook.

Brush once more with glaze and serve

Hot Maple Birch Sundae

   leaf 1/4 cup of North of 49 maple- birch syrup
   leaf 2 pinches of kosher salt
   leaf 1 tbsp butter
   leaf 1 tsp vanilla extract
   leaf 1 big glug of Grand Marnier liqueur
   leaf Roasted peanuts
   leaf Vanilla ice cream

Combine maple-birch syrup, butter, salt, vanilla, & Grand Marnier in a small sauce pan and reduce by 50% over low heat.

Spoon over vanilla ice cream and top with roasted peanuts.

Birch Caramel Corn

   leaf 10 cups popped popcorn
   leaf 1⁄2 cup unsalted butter
   leaf 1 cup brown sugar
   leaf 1⁄4 cup North of 49 birch syrup
   leaf 1⁄2 tsp salt
   leaf 1 tsp vanilla
   leaf 1⁄4 tsp baking soda

Pre-heat oven to 200° F. Prepare a cookie tray by lining with parchment paper.

Place popcorn in a large bowl.

Melt butter in a medium sized saucepan. Add birch syrup, brown sugar & salt. Bring to a boil and boil for 5 minutes.

Remove saucepan from heat and add the vanilla and
baking soda.

Pour mixture over popcorn tossing to coat with a heat proof spatula. Pour popcorn onto a prepared cookie sheet. Bake in pre-heated oven for 30 minutes, stirring every 15 minutes.

Allow to cool and break into pieces.

Birch Crispy Cookies:

   leaf 1/2 cup butter at room temperature
   leaf 1/2 cup brown sugar
   leaf 1/2 cup white sugar
   leaf 1 egg
   leaf 1/8 - 1/4 cup North of 49 birch syrup
   (adjust to your own liking)
   leaf 1-1/4 cup Rice Krispies
   leaf 1-1/4 cup oats
   leaf 1/2 cup coconut
   leaf 3 tbsp flour
   leaf 1/2 tsp baking soda
   leaf 1/2 tsp salt

Preheat oven to 350ºF

In a stand mixer, cream butter & both sugars together until well blended. Add egg, vanilla, birch syrup & beat
until smooth.

Stir in Rice Krispies, oatmeal, coconut, flour, baking
soda & salt.

Scoop batter (2 tsp per cookie) onto parchment lined baking sheet, 6 cookies per sheet. Press down lightly with a fork dipped in water.

Bake for 8-10 minutes or until light brown.

After 2 minutes, use a thin spatula & carefully remove to a cooling rack