Sugary Treat
So, who’s ever experienced maple taffee on snow? And who’s ever had that sweet smirk my niece has on her face after a taste?
Maple Taffee on Snow (Tire sur la Neige)
December 28, 2009 By
Maple Taffee on Snow 2
As my family began getting ready for the food frenzy my visit to Quebec would bring on, one thing that my oldest niece, Maude, wanted to be sure my sister would fix for us is Tire sur la Neige, or Maple Taffee on Snow. This treat is one most popular at sugar shacks during maple syrup season, but great anytime there’s snow outside.
Ingredients:
- 2 – 3 cups maple syrup
- Freshly gathered snow packed tightly into a wide, low container
Directions:
-
Maple Taffee on Snow
Pour the maple syrup into a medium saucepan and bring to a boil on high heat. Reduce heat to medium and simmer until it reaches 240°F on a candy thermometer, approximately 4-5 minutes.
- Using a ladle, drizzle some of the hot syrup onto the snow, making certain not to cover the entire surface (you can re-pour additional syrup after the first round of taffee is gone).
- Let the taffee set for a minute then pick up by rolling on a fork or wooden chopstick.
Notes: Don’t have snow where you live? Finely-crushed ice from a blender would work!
7 November 2009 
Maple Syrup Pie
November 7, 2009 By
Not many dishes exemplify true Canadian goodness like the Maple Syrup Pie, known as Tarte Au Sirop D’Erable in French. Served around the holidays, or for special occasions, this simple-to-make pie is both beautiful and delicious. My Grand-Mother probably would not approve of this microwaveable version, but those of us who have a limited amount of time to bake will be thankful.
Pie Ingredients:
- 1 3/4 cups pure maple syrup
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1 1/4 cups whole milk
- 2 large eggs, slightly beaten
- 3 Tbsp. unsalted butter, room temperature
- 1 9-inch Press-In Shortbread Pie Crust, baked
Pie Directions:
- Place all pie ingredients, except for the crust, in a large, microwaveable bowl. Whisk well to incorporate all the ingredients. Note that there will initially be lumps due to the butter.
- Microwave on high for 9 minutes, whisking every 2 minutes to smooth out the mixture.
- Pour mixture into the baked pie crust and refrigerate at least 2 hours.
Serves 8-10.
Notes: Pie can be covered with plastic wrap and refrigerated up to 4 days. If doubled or tripled, the pies can easily be frozen wrapped in plastic wrap, then in aluminum foil.
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