When adding syrup to my breakfast, more often than not, I’ll spout more of the maple nectar onto my pancakes and waffles than I actually need. In fact, most of my finished plates leave behind a shallow layer of that golden brown ambrosia.
In an effort to help reduce food waste and craft a precise delivery system for maple syrup, Coombs Family Farm created what’s believed to be the first-ever syrup spray can called the Maple Stream.
The Vermont-based company spoke about how parents would often see their kids over pour syrup, not only wasting the product, but also forcing them to settle for cheaper syrups because of it. With the Maple Stream, children and parents are both able to add syrup to their foods with the precision of a surgeon.
Its airtight design also prevents the crystallization of the syrup as well and the growth of mold. Practical and delicious.
You can find the Maple Stream and other products through this retail locator here. Need to get my hands on these before my next pancake party. Imagine the amount of waste that could be prevented from over pouring.
From being the home of Justin Bieber to doling out neon colored currency, it’s not totally surprising that Canada is often considered the “Miranda” of North American countries.
For those unfamiliar with the Sex and the City reference, our northern neighbor is one that lacks the respect it deserves. Americans are quick to note the differences between themselves and their Canadian counterparts, while identifying, with hubris, the benefits of living just south of the International Boundary.
However, in many regards, I find we are too quick to judge. The bright Canadian dollar is reminiscent of a simpler time (think Monopoly) and the Biebs has made a stellar comeback. Though it may be “too late to say sorry” for our past Canadian criticisms, we should move forward by recognizing all the good things Canada has to offer.
For just as Miranda had an underrated wit and strong sense of self, Canada has poutine and maple syrup. Beyond those, here’s more foods that we have Canada to thank for.
One the most Canadian of all Canadian cuisine is undoubtedly poutine. Originated in Quebec in the 1950s, these gravy and cheese curd-slathered french fries have taken many different names depending on their host region. In southern states such as Louisiana if you have a craving for poutine you’ll need to order “boo fries,” whereas in Jersey you’ll be having the disco fries. In Canada, this dish has so much national pride that a group of poutine lovers prompted a “poutition” to make it the National Dish of Canada.
Beating out poutine when it comes to food that has become synonymous with Canada is, of course, maple syrup. Canada, namely Quebec, produces about 75-80 percent of the world’s syrup supply. The maple leaf is also the symbol featured on the Canadian flag as well as the name of Canada’s famed ice hockey team: the Toronto Maple Leaves. So the next time you’re indulging in a big stack of pancakes, shout out Canada for the rich maple syrup that’s about to cascade down its sides.
Likely taking the bronze in most stereotypical Canadian foods is Canadian bacon. While many Americans feel the same love for bacon as Canadians do, this becomes a point of contention as the two are vastly different. Bacon, as we recognize it in America is cut from the pork belly, whereas its Canadian equivalent comes from pork loin. This leads to theirs appearing more like ham rather than the crispy, smoky bacon we’re used to. My personal thoughts on the issue: just eat both.
Don’t let the startling name of this pastry make you skip to the next item on the list. First imagined in the 1980s, BeaverTails are a fried dessert garnished with toppings of your choosing from berries, whipped cream chocolate etc. The sweet confection gets its name from its shape where it’s meant to resemble, you guessed it, a beaver tail. If you’re skeptical on how it tastes, reach out to President Obama. Yup, our POTUS couldn’t help but indulge in one of these classically Canadian treats when he visited in 2009.
Don’t fret if you also just had to Google the pronunciation of this Canadian dessert. Originating from, you’ll never believe it, the city of Nanaimo, these bars have been enjoyed since their inception in the 1950s. A no bake treat (yes please!) Nanaimo bars are comprised of a wafer crumb base topped with a layer of custard and chocolate. Canada, you the real MVP for this one.
You read that right, these impossibly cheesy and delicious mac ‘n cheese dinners are a Canadian staple. Canadian adults look to the meal with nostalgic fondness, whereas for kids, it’s likely one of the only dishes they know how to make. Regaled as the ultimate comfort food, Canadians are said to consume 55% more Kraft dinners than Americans.
Considered a French Canadian delicacy, tourtiere is a meat pie made with either pork, veal, or beef. Though in Montreal, the dish is typically made with ground pork, some chefs include all three meats. The dish is usually associated with the holidays and eaten at Christmas. However, zealous tourtiere lovers can enjoy it all year round if they wish. One suggestion: don’t watch Sweeney Todd prior to consumption.
What looks like an engorged blueberry but tastes like a cherry/grape/almond hybrid is what is known as a saskatoon berry. Containing high amounts of antioxidants, Saskatoon joins the ranks of acai and avocado as a fellow superfruit. Due to it’s health benefits, the American market is eager to get in on this fruity Canadian action. However, there’s been some love lost on this endeavor as American marketers are keen on calling the powerful fruit, “juneberries.”
If there’s anyone who can blow your mind with just a flick of the whisk, it’s Chef Frank DeLoach. One minute, he’s in the kitchen, relaxing after a night of partying with his chef friends while simultaneously prepping for the day ahead. By the next, DeLoach has dived head-first into the creation of his next greatest meal.
Combining a strong knowledge of spirits with a fiery passion for the delicious, he’s proven before that one can, and should, experiment with Jägermeister as a key ingredient in savory dishes (via a Currywurst Poutine). And now, to our delight, we got him back in the kitchen to do it again; this time, he incorporates Jägermeister into a tangy orange maple syrup with toasted fennel seeds, which ultimately graces a magnificent stack of duck confit pancakes.
Duck confit, cured overnight with spices, coriander seeds, orange peel and fat, then cooked and served with pancakes and that mouth-watering Jägermeister syrup? That’s Frank, all right, getting our tastebuds all hot and bothered before we can even say “quack”—thankfully, he also teaches us how to use Jägermeister in a Dark Collins Cocktail for a sweet cool down.
Duck Confit Pancakes with Jägermeister Syrup
Part I: Duck Confit
4 duck legs
16 oz duck fat
1 orange, peel only
1 tsp black peppercorns
1 tsp coriander seeds
2 cloves garlic
1 large sprig thyme
1 large sprig rosemary
1) Cure the duck one day prior to cooking. Combine the legs, orange peel, salt, sugar and all spices together and mix well. Cover and let sit in the fridge overnight.
3) When ready to cook, rinse duck off and pat dry.
4) Place duck into a big dish. Cover with liquid duck fat and cook in the oven at 300F for 2-3 hours until tender and able to be pulled apart. Allow to cool in its fat for at least 2 hours before use.
Part II: Jägermeister Syrup
⅓ part toasted fennel seeds
3 full oranges, peeled & segmented (save the centers)
4 parts pure maple syrup
1 sage leaf
1 part Jägermeister
1) Begin by cooking off the alcohol in the Jägermeister. Add fennel seeds & centers to the oranges, and top with maple and add sage leaf.
2) Cook on medium heat until everything has broken down. After about 10 minutes, the sauce will have slightly reduced.
3) Strain mixer into a clean container, and press on solids to get as much flavor as possible.
Part III: Pancakes:
1 ½ c flour
3 ½ tsp baking powder
1 tsp salt
1 tbsp sugar
1 ¼ c whole milk
1 egg white; stiff peaks
3 tbsp melted butter
1) Mix dry ingredients well, set aside.
2) Whisk egg and milk together.
3) Whip egg white to a stiff peak. Combine the wet with the dry, then fold in egg white & melted butter. Let sit in the fridge for a half hour.
Making the dish:
1) Set your griddle on medium high heat. Take the duck confit and start getting it slightly crispy on the flat top.
2) Next to that, use the duck fat to begin cooking the pancakes. Plop about two 3-oz scoops of cake batter on the grill, and place duck inside the cakes as if you were making blueberry pancakes.
3) Flip the cakes when the sides are bubbly — about 3 minutes for each side.
4) To plate: take a cake, place it on the plate. Place a little nob of butter on top, then take the second cake and place on top.
5) Add any extra duck right on top of the cakes. Drizzle syrup over and garnish with the orange segments from earlier, and herbs like mint or fennel if desired.
DRINK RESPONSIBLY Jägermeister® Liqueur 35% Alc./Vol. Imported by Sidney Frank Importing Co., Inc. New Rochelle, NY. Intended for individuals of legal purchase age, and should not be forwarded to individuals below the legal purchase age.
Last year, Chick-Fil-A kind of hopped aboard the chicken and waffle bandwagon by offering individual-sized waffles in select stores in Philadelphia.But in case you didn’t already know you could, the Chick is now pairing their chicken and waffles so you can enjoy all the deep-fried sweet and savory goodness in a single combo. Whoo-hoo!
Baked with the maple syrup already inside, Chick-Fil-A’s Maple Waffles are available for breakfast along with a breakfast-sized portion of breaded boneless chicken breast and your choice of honey or Buffalo sauce (or both, which would probably taste amazing). Unfortunately the combo is currently only testing in select parts of Georgia, Southern California, Philadelphia, Pa. and Memphis, Tenn.
Until then, we’ll just continue to drizzle honey all over our breakfast biscuits. It’s practically the same thing, sigh.
Sure, we could stop making the same jokes about our northern neighbors. It’s just that they make it so damn easy.
Like Starbucks Canada‘s latest flavor of macchiato, for instance. Maple. Presumably, because the Canadian diet consists of literally nothing beyond poutine, donuts, and maple syrup. Or they were just looking for something even more stereotypically Canadian than “Maple Moose” Lay’s chips.
Previously available in the states, the new Maple Macchiato drizzles “real Canadian Maple Syrup” atop a mixture of steamed milk, vanilla syrup, and a shot of espresso. Available hot or iced, the drink is supposedly “super super Canadian,” according to Vancouver-based food blogger DesignGirl. We wouldn’t be surprised if it came with a free beer and a donut.