Birch Syrup is such a special thing. This savory mineral tasting syrup is, you guessed it, made from the sap of birch trees, and produced in much the same way as maple syrup. Unlike maple though, it’s not as sweet. Birch syrup has a distinctive mineral-rich, caramel-like taste kind of like molasses or soy, with a just a tiny hint of spiciness.
?Birch syrup is a completely different product compared to maple syrup,? says Dave Challen of the Boreal Birch Syrup Company. ?It is rich in flavour, with a bold, dark caramel taste. It is used mostly in cooking and baking as a glaze or marinade, and is excellent on fish and pork. Birch syrup presents a new and exciting taste to experiment with.?
Given this unique ingredients close tie to Northern Ontario, we thought we’d go to one of our favorite northern eateries for a recipe so you can try is at home! Laura & Rene of FEAST ON certified The White Owl Bistro use birch syrup to make a deep, rich barbeque sauce for their pork dishes. One look at this recipe and we were sold!
- 1 SMALL ONTARIO ONION FINELY DICED
- 3 ONTARIO GARLIC CLOVES MINCED
- 1⁄2 TBSP LARD
- 1⁄2 CUP BROWN SUGAR
- 1 CUP OF ONTARIO CRABAPPLE (OR PUREED ONTARIO APPLES)
- 1⁄4 ONTARIO APPLE CIDER VINEGAR
- 1TBSP DIJON MUSTARD
- 1⁄2 TBSP WORCHESTERSHIRE SAUCE
- 1 CUP KETCHUP
- 5 TBSP ONTARIO BIRCH SYRUP
- SALT AND PEPPER TO TASTE
- IN A SMALL STAINLESS STEEL POT ON MEDIUM HEAT, SAUTEE ONIONS AND GARLIC WITH LARD UNTIL TRANSLUCENT.
- ADD IN BROWN SUGAR AND VINEGAR AND CONTINUE COOKING UNTIL BROWN SUGAR IS DISSOLVED.
- ADD REMAINING INGREDIENTS EXCEPT THE BIRCH SYRUP AND SIMMER UNTIL SAUCE COATS THE BACK OF A SPOON. APPROXIMATELY 20 MINUTES.
- SEASON WITH SALT AND PEPPER, REMOVE FROM HEAT AND ADD IN THE BIRCH SYRUP
- ADD TO YOUR FAVOURITE BARBEQUE MEATS. WE USE IT ON OUR MENU WITH OUR OWN SOMEWOOD FARM’S PORK!