Birch Syrup


Birch & Cheddar Crostini

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

  • Crostini (bread crisps, we like Ace Bakery)
  • Extra Old Cheddar Cheese, sliced
  • 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.

  • 1 medium sized acorn squash
  • 1 tsp honey
  • 1-2 tsp North of 49 birch syrup
  • 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.

  • 1 onion sliced thin
  • 1 tbsp olive oil
  • 1 lb brussels sprouts washed and cut length wise
  • 1⁄4 cup water
  • 1⁄4 cup sliced toasted almonds
  • 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

  • 3 large onions sliced 1⁄2 inch thick
  • 1 tbsp North of 49 birch syrup
  • 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

  • 4 cups carrots, washed, peeled and sliced
  • 1 tbsp butter melted
  • 3 tbsp honey
  • 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

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

  • 4 large butterfly pork chops
  • 1 medium onion diced
  • 1 tbsp butter
  • 1 19 oz. can diced tomatoes
  • 1⁄4 cup diced celery
  • 4 mashed garlic cloves
  • 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.

  • 2 tbsp North of 49 birch syrup
  • 2 tsp whole grain dijon mustard
  • 1/2 tsp olive oil
  • 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

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

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

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