Every year around this time, the weather starts warming up and Maple trees start to release their sap. When I lived in Montreal I loved this time of year when sugar shacks would start popping up all around the countryside. These little shacks would create wonderful meals centered around the wonderful maple syrup. Every dish had some kind of maple product in it and we even drank maple water; the pure sap straight from the tree.
Today the Virtual Potluck group is creating our own version of a Sugar Shack! We’ve created a whole feast of dishes featuring the amazing maple products from Coombs Family Farms. The Coombs family has been following a sustainable approach for Seven Generations and over 300 years. They create 100% pure organic maple syrup in various grades, pure organic maple sugar, pure maple candies, and pancake mixes. All of their maple products are naturally gluten free and made without artificial flavors, preservatives, or thickeners. Their organic maple syrup and our organic maple sugar are certified by Quality Assurance International (QAI) and carry the USDA organic seal. They are also certified kosher by Kof K.
Check out the cool video here from their page to learn more about the long history and great products they have.
And now, let’s get this Potluck started!
Maple Pudding from Cookistry
Maple Persimmon Caramel Drops from Cooking with Books
Roasted Carrots and Asparagus with Maple Syrup from Food Hunters Guide
Maple Mustard Brussels Sprouts from Diabetic Foodie
Maple-Walnut Apple Cake from Miss In The Kitchen
Hazelnut Maple-Berry Cobbler from The GrooVy Foody
Maple Glazed Pan Seared Triple Tail with Tomato Relish and Mushroom Broth from 30A Eats
Maple-Brown Sugar Breakfast Sausage from FarmGirl Gourmet
Seared Sea Scallops with Maple Bacon Relish from Bite and Booze
Maple-Brined Pork Roast with Roasted Pear Chutney from Thyme In Our Kitchen
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I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.