One of my bosses, and my co-worker at my last job were both from Montreal. They are both pretty fantastic. They both told me about this Canadian tradition of going "sugaring-off," and while I know that initially that sounds dirty, what is really is sounds pretty fantastic.I can't find a ton of sites about this sugaring-off thing...and maybe that's all a part of their evil Canadian plan to keep me from my ultimate goal of someday going sugaring-off myself, but apparently they take you to cabins (cabanes à sucre) in the woods, for a meal based entirely off maple syrupy foods (ham, baked beans, pancakes, donuts, etc). You get to see them tap the trees for syrup and eat maple syrup snow candy (Tire sur la neige).
Their stories of sugaring-off have led me to forever associate them with maple syrup.
Last night I made this Maple Cream Pie from this month's issue of Bon Appetit.
I wish I could send them some in California.
Maple Cream Pie (8 Servings)
1 Frozen deep-dish pie crust (I made my own because I rock)
2 1/4 Cups whole milk
2 cups Grade B maple syrup
3 large egg yolks
1/2 cup all purpose flour
3 tbsp cornstarch
2 1/2 tsp. vanilla extract
1 1/4 cups chilled whipping cream
1 tbsp. sugar
Toasted chopped walnuts
Bake and cool pie crust.
Whisk milk, syrup, and yolks in large bowl to blend. Whisk flour and cornstarch in medium bowl. Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture. Transfer to large saucepan. Whisk over med. heat until custard thickens and boils. (8 min. or until your arm falls off)
Whisk in 2 tsp. vanilla. Pour into pie crust. Chill until cold (about 3 hours).Beat cream, sugar, and remaining vanilla in med. bowl until peaks form. Spread cream over pie and sprinkle with walnuts. (I skipped the nuts)
Overall, I feel the same way about this that I feel about most things with maple syrup. It is a little too sweet...and yet my desire to go sugaring-off remains.
