 In Soviet times in St-Petersburg at Baskin Robbins café maple syrup was poured on ice cream. It was delicious and unusual! It was one of a kind delicacy in USSR! And every time I was in St-Petersburg, I always went to that café. Many years have passed and surprisingly it is rare to find maple syrup in Russian stores or restaurants. I think we have underestimated it. I’m saying this as a fan of this product :). Maple syrup is made from maple juice. Technology of extracting maple juice is extremely simple, it’s same as the birch one. To produce maple syrup only several kinds of maple trees can be used, grown in Canada and in the North of USA: black, red, silvery and sugar. First written mention of maple syrup was in 1760. In a diet of North American aboriginals maple syrup took a very important place: it was added to porridges, meat and vegetable meals, soups. Technologies of producing maple syrup are still traditional up until this day: a diagonal cut is made on a maple, insert chute from stainless steel. Collected juice is transferred to «transfer stations», which are located right in the forest, where its then boiled on open fire to evaporate superfluous moisture. Cleanest maple syrup is the result. Maple syrup is unique for its qualities: instead of harmful saccharine it contains developed by trees sweet glucose and lots of other good microelements: potassium, calcium, iron and others. Besides that it doesn’t contain fats. The most popular maple syrup is dark-amber color with bright maple taste and aroma. How to use it? Maple syrup is a universal product, which can be added to any dish. More often maple syrup is used: - when preparing salmon / pork on grill
- pour on ice cream
- added to milkshakes
- added to porridges and muesli
- baked with apples
- used instead of sugar in coffee and tea
- and obviously it is poured on pancakes and crepes
There’s one restaurant in Moscow, where they serve cocktail «London» – yoghurt with Canadian maple syrup. It is not on the menu, it’s only for constant costumers. Why «London»? I don’t know but strongly recommend!!! Konstantin Y. Smolentsev
http://smolentsev.com
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