Roasted Vegetables
- ¼ Cup Oil – Olive or Vegetable
- ¼ Cup Boreal Amber Birch Syrup
- 1 tsp. each salt & freshly ground pepper
- 2 cups quartered potatoes, skin on
- 1 cup diced yam, washed, peeled and cut into 1” pieces
- 1 cut diced carrot, washed, peeled and cut into 1” pieces
- 1 red bell pepper, washed and sliced
Mix together oil, birch syrup, salt and pepper. Add cut vegetables to a roasting dish and drizzle syrup-oil mix onto vegetables. Mix so vegetables are coated. Roast at 375 for 30 to 45 minutes until lightly caramelised and cooked through. Stir regularly.
Canadian Syrup Pecan Pie
- 2 Eggs, Slightly Beaten
- 1/2 Cup Boreal Amber Birch Syrup
- 1/2 cup Maple, Golden or Corn Syrup
- 1/4 Cup Sugar
- 2 Tablespoons (Bread Flour)
- 1/4 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1-Cup Broken pecans
Preheat oven to 375 deg F. Spread pecans in an unbaked 9-inch pie shell. Mix remaining ingredients and pour over pecans. Bake at 375 deg F. for 40 to 50 minutes or until filling is set.
Birch Balsamic Vinaigrette
- 1 Cup Olive Oil
- ¾ Cup Balsamic Vinegar
- 4 tbsp. Boreal Amber Birch Syrup
- 1 tsp. dry mustard or Dijon mustard
- fresh garlic to taste, minced (2-3 cloves)
- ½ tsp. salt
- ¼ tsp. black pepper
- Optional: cilantro, parsley
Combine all ingredients. Whisk, shake or stir. Whisk in oil until dressing is emulsified. Salt and pepper to taste. Refrigerate to store for several weeks.
Nutritional Label (Birch Syrup 60° Brix)
