Maple Syrup
When my dad came back from Canada recently, he bought me back a tin of dark maple syrup.
It’s a fair size tin – 540ml, but I don’t want to waste a drop of it. You CAN get real maple syrup over here, but it’s pretty damned expensive. Usually you get the weird arse fake stuff that’s maple flavoured and actually tastes more like old cork floor tiles than maple.
SO! In order to get the most out of my can of maple syrup, I have been planning very carefully (when I’m not getting distracted reading the french on the side of the side of the can) and think I have arrived at three recipes I can make using my one tin.
And they are:
Baked apples with maple syrup.
Mulled apple cider with maple syrup.
And a Maple Cheesecake.
I must say, I’m particularly curious about the Maple Cheesecake.
I’m not 100% certain yet though. I may swap out the mulled cider for drizzling a bit over my yoghurt, in an attempt to replicate the flavour of the Wallaby Maple Yoghurt I had while in California.
And since I bought that up, I’m very confused about Wallaby Yoghurt. They say it’s ‘Australian style’….we have a style of yoghurt? Funny, since we sure as hell don’t have any maple yoghurt here. I have NO IDEA what qualifies it as Australian-like, but apparently they felt so strongly that it was Australianesque that they named it ‘Wallaby’.
Very confusing.
Anyhow, I SHALL KEEP YOU UPDATED ON THE SYRUP FRONT.
I know you’ll be hanging on the edge of your seats.
