I intend to write about birch syrup in my next blog. In the meantime, I want to share a few recipes so you can enjoy this wonderful product.
Birch syrup scallops
Heat 3-4 giant scallops in butter about 2 minutes. Add 15 ml (1 soupspoon) birch syrup and finish cooking. Place scallops on preheated plates, drizzle a bit of fresh lime juice and serve. Fantastic on a bed of fresh steamed sea asparagus.
Fiddleheads with birch syrup
Clean 500g (1 lb) fiddleheads. Leave overnight in water in fridge. Bring to a boil and cook 4 minutes and drain. Heat in pan with butter adding 30 ml (2 soupspoons) of birch syrup and a generous amount of chopped chives. Sprinkle sesame seeds (black if possible) on hot fiddleheads and serve.
Combine 85 ml olive oil, 15 ml cider vinegar, 15 ml birch syrup, 15 ml chopped chives, 5 ml dijon mustard and 5 ml salt for wonderful vinaigrette.