Prep School: Canoe’s Anthony Walsh on three ways to spike savoury dishes with sweet maple syrup
Toronto chefs are using Canada’s liquid gold in cocktails, on sandwiches and even on tacos. Here, Canoe chef Anthony Walsh shares his favourite ways to cook with the sweet stuff
In a sandwich. Sweat a large diced onion in a saucepan with butter, a half cup of syrup and a pinch of salt and pepper. Simmer until it turns into a thick, chunky jam. I spread it on a grilled cheese sandwich made with old cheddar. If I’m really hungry, I add a slice of ham and top the sandwich with a fried egg.
On a salad. Whisk together 2 tablespoons syrup with 1 teaspoon Dijon, 2 tablespoons sherry vinegar and 2 tablespoons olive oil. Add a few sprigs of fresh chopped thyme and salt and pepper to taste.
On fish. I make a maple marinade for Pacific cod, sablefish or any fatty, sustainable fish. Stir together two parts maple syrup, two parts Newfie Screech (or your favourite dark rum) and one part yellow miso paste. Let the fish marinate for one hour, then sauté in a non-stick pan on medium-high heat until fish is golden on both sides.
Splurge on quality syrup. Voisin’s, from a third-generation operation in Formosa, Ontario, has a delicate, smoky flavour. It’s available at Fiesta Farms. $6.50. 200 Christie St., 416-537-1235.