The fine folks at the Federation of Quebec Maple Syrup Producers sent me a selection of four grades of maple syrup, as shown in the picture above.
I could just pour them all over pancakes and waffles and tell you how good they all were. But I want to use them in recipes. Only problem is, I don’t have any. I was thinking something like making a coffee cake, and use the syrup instead of sugar in the crumb topping.
Have you got any other good ideas for me? Let me hear them down in the comments. Oh, and tell me which one you think I should use:
The classification of maple syrup provides consumers and the industry a method for identifying preferred flavors and uses. Grade A syrup is intended for everyday use and is most available to the general consumer. Grade B syrup is mainly used in cooking or by the agri-food processing industry.
I’m hoping to do the cooking this weekend. Something savory would be good, but I’m drawing a blank.
