seminar maple water · candied lemons and figs in maple vinegar quail stuffed with veal...

SEMINARMAPLE WATERThursday, February 7, 2013

p.3 Pure Maple Water and NAPSI Certificationp.4 Cooking with maple products p.7 Maple Water and its Culinary Uses, by Philippe Mollép.12 Recipes by Pierre Résimont, l’Eau Vive

Saint-Jacques Scallops, Red Kuri Squash and Green Onions in Maple Water, Maple and Dried Fruit Vinaigrette

Seared Foie Gras, Gingerbread, Maple Water Candied Lemons and Figs in Maple Vinegar

Quail Stuffed with Veal Sweetbreads, Carrot Infused with Maple Water

Chocolate Melt Marbles, Caramelized Bananas, Maple Chips, Maple-Yuzu-Yogurt Sorbet

p.16 Classification of Maple Syrup

p.17 Health benefits of maple

p.18 Nutritional values of maple products

p.19 Maple as a source of polyphenols

p.20 Did you know?

p.21 Where to buy maple syrup

p.22 Biography Pierre Résimont

3

100% pure and natural maple water gets its authentic, fresh and delicately sweet flavour from Quebec's majestic sugar maple trees. Our ancestors enjoyed it as a natural tonic and that knowledge has been passed on so we too can savour the maple tree's very source of life.

Maple water—sap from our beautiful maple forests—will be on sale everywhere in Quebec from spring 2013, a world first. Although commercial exploitation is relatively new, maple water has been consumed for its restorative properties since ancient times. Legend has it that, during a spring of famine, a Native Canadian was watching a squirrel bursting with energy. After noticing that the squirrel drank water from a maple tree, he realized that this was where the squirrel was getting its energy from. Maple water became a food prized by First Nations people and later by colonists who had the tools and know-how to transform the sap into maple sugar, an essential commodity for the colonists and source of energy for fur traders.

Commercializing maple water helps to conserve our forests and therefore it is an eco-friendly product. It contains 46 nutrients that are essential to the growth and protection of the tree. This bioactive cocktail includes several vitamins and minerals, organic acids, amino acids, polyphenols and phytohormones, and contains only 6 g of carbohydrates, or 25 calories, per 250 ml. It is perfect when paired with a gourmet meal, used in cooking or enjoyed as a refreshing drink.

Harvested once a year in spring, then sterilized using a new method created by the Federation of Quebec Maple Syrup Producers to preserve all of its original characteristics, maple water keeps more than 18 months at room temperature.

To provide consumers with a guarantee that they are receiving an authentic experience and that our resources are being exploited respectfully, Quebec's maple syrup producers created NAPSI. This new certification mark ensures the maple sap is locally sourced, natural, authentic, pure, sterile and undiluted.

Further information on maple water and NAPSI certification can be found at eauderablenapsi.ca and napsi.ca.

Pure Maple Water andNAPSI Certification

The classification of Canadian maple syrup is based on colour and purity of maple flavour. Maple syrup is classified and graded according to its colour, opaqueness and density, as well as the intensity of its maple flavour. The grades are Canada no. 1, 2 and 3, and the colour classes are extra light, light, Medium, amber and dark.

Canada No. 1 Extra Light maple syrup is generally produced from sap harvested at the very start of the season. Its defining characteristics are a light colour and a delicate sweetness, with no sugary aftertaste. It can be used directly in dishes and desserts.

Canada No. 1 Light maple syrup is produced from the sap that is harvested after the sap used for extra light syrup. It is relatively light in colour and has a pure, light flavour. It is primarily used directly in dishes and desserts, like extra light syrup.

The subtlety of light and extra light syrups makes them well suited to balancing flavour combinations and tempering the bitterness of certain foods, such as asparagus and Belgian endive. These syrups are also used in light sauces such as vinaigrettes, and in the sweet creams you find in desserts, such as vanilla custard. Just a touch is all that is needed to add a delicate note. In Japanese cuisine, they can also easily replace any sugars or honey, e.g., in a wakame salad with toasted sesame seeds.

Canada No. 1 Medium maple syrup is the most widely available type of maple syrup on the market, and it comes from the sap collected after the sap used for light syrup. It has a lovely amber colour and a characteristic taste. Compared to the previously mentioned syrups, Canada no. 1 Medium syrup has a more pronounced maple flavour and works well with many different foods.

Medium syrup is used for reductions and to give a caramelized, or “Maillard” effect. It can be reduced with meat juices or with soy sauce. But it should be used in controlled quantities to prevent excessive bitterness. It is recommended for broths and for lacquering meats or poultry, and also pairs nicely with pork, ham, veal, lamb and game, especially in sauces that combine sweet and sour, or sweet, salty and tangy.

Canada No. 2 Amber maple syrup has a darker amber colour and a stronger flavour than Medium syrup. Its primary characteristic is its rich, distinctive taste. It is mostly used to make sauces for meat and fish dishes or as a secret ingredient to bring out the natural flavours of other ingredients.

With its more concentrated maple flavour, amber grade syrup is good in ganaches and sweet spreads, filled chocolates, mousses, Bavarian creams, pies and cakes. A carefully controlled reduction of amber syrup can tone down a spicy dish. Some candy makers reduce these syrups or use darker syrups reserved for commercial buyers.

Canada No. 3 Dark maple syrup is made from the sap collected at the very end of the season and includes syrup from any other category with a flavour defect. It tastes slightly of caramel, buds and sap, and is intended for commercial use.

Maple ButterWhen you continue to boil maple syrup and stir it until it reaches a buttery consistency, it turns into a maple spread. This spread has a sweet richness that is all maple and can be kneaded into dough to make sweets or used to make sauces to accompany meat dishes.

Maple butter tends to separate, so it is important to stir it with a fork or a stirrer to incorporate the syrup in suspension. It can be added to both savory and sweet products.

In desserts and candies, it goes beautifully with ganaches, as a finishing touch where you would typically use regular butter; and with butter-based creams to give the mixture a glossy finish.

On the savory side, it can be used in countless ways, such as with equal parts mustard and fines herbes to coat a piece of lamb studded with garlic, or in a sauce with vinegar or lemon juice, with yuzu, to correct the flavour just before serving or in a vinaigrette to emulsify the dressing.

Maple Sugar If you boil maple syrup even longer until every trace of moisture is gone, you get maple sugar. Depending on how it is boiled, the sugar can either come out granulated or in nuggets. Its concentrated maple flavour works well in any number of sweets, or just stirred into yogurt. Maple sugar is ideal for dishes where you want the maple flavour to stand out, and it is frequently used in baked goods.

If you don’t want to use it full-strength, maple sugar can be cut with a judicious amount of plain sugar to preserve its distinctive taste. We suggest three parts maple sugar to one part sugar, but never use less than half maple sugar.

Suggested uses: desserts, mousses, cookies and cakes (simply replace sugar with maple sugar) and for sprinkling. Also recommended for rimming glasses, for cocktails or drinks.

Maple Flakes Maple flakes are made by freeze-drying 100% pure maple syrup. They come either plain or flavoured with cranberry juice, and have a variety of uses in both sweets and savories. For example, maple flakes can add crunch to a sweet or savory crust, or be used for dipping chocolates or jellied fruits. They can be mixed with salt and pepper to give foie gras a sweet note, or sprinkled on marshmallows. They can also be caramelized with a kitchen torch atop a crème brûlée or, like maple sugar, dress up a cocktail glass.

Maple VinegarsCrafted from pure maple syrup, these products behave just like any other acetic acid, such as vinegar (5- 8% acetic acid). Maple vinegars are primarily used in cooking and can lend a delicate or more pronounced maple flavour depending on their specific qualities.

Sweeter, darker maple vinegars can be used in any salad, cold side sauce, mayonnaise, etc., and can appear in various concentrations, like sherry and balsamic vinegars.

They are also especially well-suited for reduction in a bearnaise-style sauce, a gastrique or a sauce for Chicken with vinegar.

All of the maple products mentioned here are made purely from maple sap.

Maple Water100% natural and pure, sterilized maple water (sap) has a smooth, slightly sweet taste. In its pure state or cooked slightly until it just starts to colour, it lends itself to numerous culinary uses in savoury, sweet or sweet-and-sour dishes. This new product can also be enjoyed cold, straight from the bottle (or the tree!), or in ice cubes.

4










Pure Canadian Maple Products

Cooking with maple products














5























6























7

Maple water! What an exceptional product it is, and now that it is finally available to buy, consumers, chefs and fine food lovers can enjoy a truly unique local treasure. As you will see, the only limits are your imagination. Maple water can be used in a myriad of ways, from simple ice cubes to an all-purpose ingredient. In cooking, maple water lends itself to multiple uses, including immersion-cooking a ham or poaching seafood. As for pastries, the different concentrations of sugar available can lead to an infinite number of desserts. I hope that the arrival of sterilized pure maple water inspires you to create a multitude of tasty and authentic recipes, just as it did for me.

Maple Water (Sap)

1. Product DescriptionMaple water, or natural maple sap, is a unique product that allows food lovers to explore a variety of creative possibilities. Pure and sterile, it is sold in Tetra Pak® packaging, requiring no refrigeration before opening.

2. How to Use Maple WaterWho would have thought just a few years ago that it would be possible to design different recipes and cook with maple water? Our ancestors knew all about it, however, and adding maple water to your coffee is a sugaring-sea-son tradition that still survives today.

Soon to be on store shelves, maple water or sap will open up a world of gastronomic possibilities. It adds a certain subtlety and unexpected sweetness to any main or dessert dish. Maple water gives food a fine, delicately scented and slightly sweet flavour that would be hard to replicate in any other natural way. Through osmosis, maple water imparts poached foods with a concentration of flavours that are similar to the fifth taste, the famed "umami."

In its untouched state, maple water has a slightly sweet flavour. In degrees Brix, it measures between 2 and 2.5.

By reducing this natural water (1 litre) for 30 minutes, about 750 ml (3 cups) of liquid will remain (maple water) measuring 6 or 7 degrees Brix. From this point, it starts to take on some colour, a light golden tint. At this concentration, a range of exciting culinary applications are already possible, from poaching seafood and cooking poultry and veal, to preparing foie gras.

By reducing this 750 ml (3 cups) from the first reduction for a further 20 minutes the effect is even more pronounced and opens up limitless possibilities for adventurous cooks.

Once it registers 12 to 13 degrees on a refractometer (device for measuring Brix), any sauce can be recreated by replacing broth with the reduced sap, which is now a light amber colour. The salty-sweet balance is perfect for making sweet and sour sauces, sauces for fish and sabayons with egg yolks.

You Be the JudgeIf you want to judge for yourself how maple water might affect your cooking, do this little practical test: taste some plain water then try pasteurized maple water. This is an essential first step... and a delicious one!

A FEW RECIPES TO START EXPLORING THE POSSIBILITIES Thai Soup with Lemongrass and Ginger For this recipe, first reduce two litres of maple water by half to achieve a light amber colour. This is the starting point for other broths/infusions made from vegetables, herbs, shoots and mushrooms, all of which will really benefit from the added flavour. Note that it is best to only use neutral-flavoured mushrooms, such as enoki or button mushrooms.

2 litres (8 cups) NAPSI-certified maple water 30 ml (2 tablespoons) shallots, chopped 1 stick lemongrass, cleaned and cut into chunks 1 kaffir lime leaf 4 scallops 4 shrimp 30 ml (2 tablespoons) ginger, minced 30 g (1 oz.) enoki mushrooms 30 ml (2 tablespoons) nuoc-mam fish sauce 45 ml (3 tablespoons) coconut milk 16 extra-fine green beans, blanched in salted water 15 ml (1 tablespoon) green peppercorns 5 ml (1 teaspoon) fresh coriander, chopped 15 ml (1 tablespoon) baby spinach, choppedSalt to taste

In a saucepan, reduce maple water by half with shallots, lemongrass and kaffir lime leaf. Add seafood, poach for 30 seconds and remove. Add ginger, mushrooms and fish sauce to broth, cook for 3 minutes. Remove lemon-grass and lime leaf. Add salt, coconut milk and reheat.

Divide green beans, peppercorns and seafood between soup bowls. Add coriander and spinach to broth. When piping hot, pour into soup bowls.

Note: You can also strain the broth and serve as is.

Maple Water Reduction Emulsion 1 litre (4 cups) NAPSI-certified maple water 30 ml (2 tablespoons) olive oil 3 egg yolks 1 sheet plain gelatin 5 ml (1 teaspoon) maple vinegar or lemon juice Salt

Reduce maple water to obtain 250 ml (1 cup) concentrated liquid.

Place gelatin in some cold water to soften.

Dissolve gelatin in reduced maple water, then strain. Using a stand mixer or similar, whip with egg yolks and olive oil. Add vinegar and salt, then whip again until smooth. Serve over vegetables poached in maple water* and seasoned with fleur de sel.

* To poach vegetables, use 1 litre (4 cups) maple water reduced to 500 ml (2 cups).

Maple Garlic Cream 500 g (1 lb.) garlic gloves, shoots removed 500 ml (2 cups) reduced maple water* 30 ml (2 tablespoons) butterSalt and pepper

* From 1 litre (4 cups) NAPSI-certified maple water, reduced over low heat.

Poach garlic in hot maple water for 7 minutes. Blend in a food processor or similar, season with salt and pepper. Add butter and blend until smooth. Note: This garlic cream goes wonderfully with game, lamb and white meats.

By reducing one more time down to 250 ml (1 cup) of maple water registering 24 degrees Brix, a syrup-like concentration is achieved, ideal for pastry making. Just add rum, white wine, a maple alcohol or similar to make an easy and universal ingredient for desserts. For example, it can be used to fill cakes or to create pastry creams, mousses and gels.

As you can see, you can be as creative as you want. There are no rules or limits! To have access to maple sap all year round, in a simple and safe package, is fantastic news for anyone with a passion for food.

Maple Water ConcentrationsThe table below shows the approximate quantities and reduction times needed to obtain the common degrees Brix or Baumé levels used by pastry, cooking and confectionery professionals.

Starting Quantity Reduction Time Final Quantity Degrees Brix (low heat)1 litre/4 cups -- -- 2 - 2.51 litre/4 cups 30 min 750 ml/3 cups (liquid) 6750 ml/3 cups 20 min 500 ml/2 cups (liquid) 12500 ml/2 cups 20 min 250 ml/1 cup (syrup) 24

The Many Uses for Maple WaterMaple water can be used in many culinary applications. Here are some examples of recipes or household uses:• Vegetable soups and broths• Cooking vegetables and stocks• Poaching poultry and pot-au-feu (boiled)• Poaching seafood, molluscs and fish• Marinating meat before cooking (game, flank steak, pork)• Deglazing pan juices• Making beurre blanc-style sauces and emulsion sauces (béarnaise) • Stewing pork, lamb, beef or poultry• Cooking a whole ham• Making creams for pastries• Cake fillings• Ice creams and sorbets• Plain or fruit mousses• Ice cubes for cocktails

This is merely scratching the surface of what can be done with maple water. But when it comes to gastronomy, one thing is for sure: maple now flows all year round!

Maple Water and its CulinaryUses, by Philippe Mollé

Scallop, Oyster, Chorizo, Maple and Orzo Nage 1 litre (4 cups) NAPSI-certified maple water 4 oysters, in their shells 4 large scallops, cleaned and cut into slices 50 g (approx. 2 oz.) orzo 1 shallot, chopped 4 slices chorizo, chopped 1 leek, sliced thin 45 ml (3 tablespoons) maple vinegar 30 ml (2 tablespoons) olive oil 5 ml (1 teaspoon) soy sauce Mini cress, for garnishSalt and pepper

Heat maple water. Open oysters, remove flesh and reserve juice.

Add oyster juice to maple water. Cook orzo in this liquid for 4 minutes. Drain orzo, reserving cooking liquid, and set aside.

In the cooking liquid, add shallot, chorizo and leek. Add vinegar, season with salt and pepper, then reduce for about 3 minutes.

Sauté orzo in olive oil, sprinkle with soy sauce and divide among serving plates.

Arrange raw oysters and scallop slices on orzo. Pour boiling cooking liquid on top. Garnish with mini cress and serve immediately.

Maple and Yuzu Petit Pot 1 litre (4 cups) NAPSI-certified maple water 5 egg yolks 60 ml (1/4 cup) maple sugar 45 ml (3 tablespoon) 15% cooking cream (optional)* 15 ml (1 tablespoon) yuzu juice 3 ml (1/2 teaspoon) yuzu powder 45 ml (3 tablespoons) maple sugar (for decoration)* Lactaid® can be substituted for cream.

Reduce maple water by half.

Beat egg yolks with maple sugar and cream. Add yuzu juice. Pour in ramekins or similar container. Line top part of a double boiler with newspaper. Place ramekins in double boiler. Bake at 180 ºC (350 ºF) for about 30 minutes. Remove and let cool.

When they are cold or warm, whichever you prefer, sprinkle with fine maple sugar mixed with yuzu powder.

8


Maple Water (Sap)






































9


Maple Water (Sap)






































10


Maple Water (Sap)






































11


Maple Water (Sap)






































12

Presented at the 2013 Fête de l’érable (Maple Festival)

Recipe by Pierre RésimontChef, l’Eau Vive

Ingredients for 6 ServingsWhite bread croutons (very tight crumb)Butter and clarified butter 1 small red kuri squash 1 litre (4 cups) NAPSI-certified maple water 6 large fresh scallops, cleaned 6 green onions with stalksMini cress, for garnishSalt and pepper

Vinaigrette 100 ml (3/8 cup) walnut oil 30 ml (1/8 cup) apple, sherry or maple vinegar 20 g (little over 1/2 oz.) walnut kernels 15 g (1/2 oz.) pistachios, shelled 10 g (1/3 oz.) flat leaf parsley, chopped 2 shallots, sliced thin

MethodCut bread into cubes (or sticks if crumb allows) and brown in clarified butter.

Scoop out balls of squash, allowing for 2 per person. Cook in maple water. Cook remaining squash flesh sous vide or steam it, then loosen with maple water and butter. Leave to cool in a squeeze bottle.

Quickly sauté scallops and season.

Cook green onions in maple water just before serving.

VinaigretteMix all vinaigrette ingredients together, then add dried fruit.

Plating and Finishing TouchesSqueeze out several drops of puréed squash on plate. Place scallops on plate, add squash balls, then onion. Pour over vinaigrette. Garnish with mini cress and croutons.

Saint-Jacques Scallops, Red Kuri Squash and Green Onions in Maple Water, Maple and Dried Fruit Vinaigrette


Maple Water (Sap)






































13


Ingredients for 4 Servings 4 slices Grade A foie grasFlour 4 slices candied lemons (recipe follows) 4 daikon radish, in 3 mm thin slices 4 slices gingerbread 4 spiced tuiles (recipe follows) 4 figs poached in maple vinegar (recipe follows) Arugula leaves Salt and pepper

Figs in Maple Vinegar (base recipe for 1 kg / 2.2 lb.)) 600 ml (2 1/2 cups) maple vinegar 500 g (1 lb.) maple sugar 1 cinnamon stick 1 kg (2.2 lb.) black figs

Candied Lemon (base recipe for 500 g / 1 lb.) 1 lemon 500 g (1 lb.) maple sugar 1 litre (4 cups) NAPSI-certified maple water

Spiced Tuiles 150 g (5 oz.) ground almonds 200 g (7 oz.) maple sugar 150 g (5 oz.) white sugar 150 ml (5/8 cup) melted butter 220 ml (7/8 cup) orange juiceCurry powder, to taste

MethodFigs in Maple VinegarMake a syrup with maple vinegar, maple sugar and cinnamon. Gently poach figs, remove and set aside. Reduce syrup for decoration.

Candied LemonBlanch lemon slices twice in clear water.Make a syrup with maple sugar and maple water. Candy lemon slices in syrup several times, set aside on a plate.

Spiced TuilesCombine all ingredients adding curry powder to taste. Shape into tuiles using a curving sheet.

Plating and Finishing TouchesSeason foie gras slices and lightly flour. Cook until pink. Place lemon and daikon on gingerbread. Add a tuile and fig on the side and decorate with reduced syrup. Add foie gras and garnish with arugula.

Seared Foie Gras, Gingerbread, Maple Water Candied Lemons and Figs in Maple Vinegar


14


Ingredients for 10 Servings 10 jumbo quail, bonedPoultry stuffing (recipe follows)Brown poultry stock*Spinach shoots, drizzled with butter Raw carrots Peanut vinaigrette, for the raw carrots (recipe follows)Ratte purée (recipe follows)Carrots, tournée cut and cooked in maple waterButton mushrooms, cooked whiteLamb's lettucePomme Maxim* Made from quail bones, poultry carcasses, carrots, onions, garlic and white wine.

Poultry Stuffing100 g (3 1/2 oz.) poultry breasts 100 ml (3/8 cup) 35% cream200 g (7 oz.) veal sweetbreads, blanched, cleaned and cut into large cubes Salt and pepper

Ratte Purée 1 kg (2.2 lb.) ratte potatoes, cooked and drained 250 g (1 cup) butter 100 ml (3/8 cup) milk

Peanut Vinaigrette 10 ml (2 teaspoons) maple syrup 20 ml (4 teaspoons) soy sauce 4 ml (1/4 tablespoon) ketchup 4 ml (1/4 tablespoon) mustard 1/2 garlic clove 8 g (1 teaspoon) fresh gingerSesame seeds 250 ml (1 cup) roasted peanut oilLime juice, to taste

MethodRatte PuréePurée all ingredients together.

Peanut VinaigretteCombine all ingredients, except peanut oil and lime juice. Leave to infuse chilled, then strain.

Emulsify with peanut oil and a little lime juice.

Plating and Finishing TouchesCombine all stuffing ingredients and season. Stuff quail and bake for 2 hours at 58 °C (135 °F) in shrink bags. Put purée in centre of plates, place quail on top and add accompaniments around the sides.

Ingredients for 10 Servings 10 jumbo quail, bonedPoultry stuffing (recipe follows)Brown poultry stock*Spinach shoots, drizzled with butter Raw carrots Peanut vinaigrette, for the raw carrots (recipe follows)Ratte purée (recipe follows)Carrots, tournée cut and cooked in maple waterButton mushrooms, cooked whiteLamb's lettucePomme Maxim* Made from quail bones, poultry carcasses, carrots, onions, garlic and white wine.

Poultry Stuffing100 g (3 1/2 oz.) poultry breasts 100 ml (3/8 cup) 35% cream200 g (7 oz.) veal sweetbreads, blanched, cleaned and cut into large cubes Salt and pepper

Ratte Purée 1 kg (2.2 lb.) ratte potatoes, cooked and drained 250 g (1 cup) butter 100 ml (3/8 cup) milk

Peanut Vinaigrette 10 ml (2 teaspoons) maple syrup 20 ml (4 teaspoons) soy sauce 4 ml (1/4 tablespoon) ketchup 4 ml (1/4 tablespoon) mustard 1/2 garlic clove 8 g (1 teaspoon) fresh gingerSesame seeds 250 ml (1 cup) roasted peanut oilLime juice, to taste

MethodRatte PuréePurée all ingredients together.

Peanut VinaigretteCombine all ingredients, except peanut oil and lime juice. Leave to infuse chilled, then strain.

Emulsify with peanut oil and a little lime juice.

Plating and Finishing TouchesCombine all stuffing ingredients and season. Stuff quail and bake for 2 hours at 58 °C (135 °F) in shrink bags. Put purée in centre of plates, place quail on top and add accompaniments around the sides.

Quail Stuffed with Veal Sweetbreads, Carrot Infused with Maple Water


15


Ingredients for 8 ServingsMaple and Passion Fruit Cream 100 ml (3/8 cup) passion fruit juice170 ml (2/3 cup) eggs130 g (1/2 cup) maple sugar175 g (2/3 cup) chilled butter, cubed

Yuzu-Yogurt Sorbet120 ml (1/2 cup) light maple syrup or maple sugar syrup (1 part maple water, 1 part maple sugar) 250 g (1 cup) yogurt 20 ml (4 teaspoons) yuzu juice, frozen or fresh 1 banana 2 g (1/4 teaspoon) stabilizer

Chocolate Cream 200 ml (3/4 cup) 35% cooking cream 100 g (3 1/2 oz.) chocolate, 62% or 65% cocoa solids (Valrhona®) 25 g (1/8 cup) softened butter

Chocolate Melt Marbles 125 ml (1/2 cup) milk125 ml (1/2 cup) cream 50 ml (1 1/2 oz.) egg yolks 25 g (2 tablespoons) maple sugar 150 g (5 oz.) Caramélia (Valrhona®) melted chocolate

Topping 200 g (7 oz.) chocolate 10 g (2 teaspoons) cocoa butter

Garnish 2 bananas 40 g (1 1/2 oz.) maple chips

MethodMaple and Passion Fruit CreamIn a saucepan, bring passion fruit juice to a boil. Beat eggs and maple sugar to ribbon stage (10 min in mixer). Add passion fruit juice to eggs and cook. Finish by adding butter. Strai.

Yuzu-Yogurt SorbetMix maple syrup or maple sugar syrup with yogurt, yuzu and banana while cold. Mix for 2 minutes, then strain. Churn. Add stabilizer.

Chocolate CreamBoil cream. Melt chocolate. Add cream slowly to centre of chocolate while stirring to create a smooth and elastic texture. Finish by adding butter.

Chocolate Melt MarblesBoil milk and cream. Beat eggs and sugar to ribbon stage. Cook until it coats the back of a spoon and add this crème anglaise to centre of melted chocolate to create a nice emulsion. Pour mixture into ball-shaped silicone moulds. Place in freezer.

ToppingCombine ingredients. Set some topping aside and create circles with the remaining topping using a brush and turntable.

GarnishCaramelize bananas using a blowtorch. Set aside.

Plating and Finishing TouchesPlace a chocolate disc on plate. Coat chocolate marbles with a thin layer of topping.

Place a quenelle of chocolate cream and passion fruit cream on plate. Add caramelized banana. Decorate with maple chips and add chocolate melt marbles. Finish with a ball of sorbet.

Chocolate Melt Marbles, Caramelized Bananas,Maple Chips, Maple-Yuzu-Yogurt Sorbet


16

Provincial Classification of Maple SyrupThe government of Quebec has issued Maple products regulations which establish five colour classes for maple syrup according to its clarity, density and characteristic maple flavour, while ensuring the product meets all quality standards.

Syrups are classified by determining how much light passes through the maple syrup. The transmission of light is measured using optics. a spectrophotometer is used for this analysis technique.

Federal Classification of maple syrupThe Canadian Food Inspection agency (CFIA) governs the food safety and quality of maple products in Canada and is responsible for the classification of maple syrup. This classification standard includes three categories and five grades of syrup:

Canada no1 (extra light, light, Medium) Canada no2 (amber) Canada no3 (dark or any other ungraded category)

Classificationof Maple Syrup

Amber Dark

Medium

Light

Extra Light

17

Potential Benefit of Maple Syrup on Liver HealthDr Keiko Abe of the Graduate School of Agriculture and Life Sciences at the University of Tokyo conducted a study that revealed that maple syrup may promote better liver health. The study showed that when healthy laboratory rats were fed a diet where certain carbohydrates were replaced with 100% pure Canadian maple syrup, their results showed better hepatic functioning than that of animals in control groups which received a diet containing a syrup1 mixture similar to that of maple syrup but without the beneficial compounds of the latter. The results were published in the December 2011 e-edition of Bioscience, Biotechnology, and Biochemistry.

Antiproliferative Effects of Maple Products Findings published in the recent edition of the Journal of Medicinal Food in the article “Antioxydant Activity, Inhibition of Nitric Oxide Overproduction, and In Vitro Antiproliferative Effect of Maple Sap and Syrup from Acer Saccharum” have highlighted the potential role of maple in a healthy diet. Cell models suggest that maple syrup can substantially slow the growth of cancerous cells in the prostate and lungs and to a lesser extent in the breast, colon and brain. In addition, it would seem that they do this more effectively than blueberries, broccoli, tomatoes and carrots. These findings are a milestone in maple research as they represent the first indication that the compounds found in maple syrup, such as the polyphenol compounds found by Dr Seeram, can have real physiological benefits to our health.

These two research projects were made possible thanks to funding given by the Conseil pour le développement de l’agriculture du Québec (CDAQ). CDAQ is financed by Agriculture and AgriFood Canada and by its support programs for science and innovation which are aimed at encouraging collaboration between the agricultural and industrial sectors, the government and universities so that new opportunities for strategic innovation are identified more quickly.

According to Marie Breton, dietitian and author, “Maple products are more than simple sweeteners. rich as they are in vitamins, minerals, antioxidants and other beneficial compounds, they can also be part of a healthy diet, especially as a replacement for sugar, brown sugar, honey and corn syrup. Adding syrup or maple sugar to your cooking can really help you to eat certain nutritious foods more often and others which are sometimes avoided, such as vegetables, fruit and fish.”

Maple's Potential Therapeutic Effect for Metabolic Syndrome and DiabetesAbscisic acid in maple water and maple syrup occurs as a conjugate along with certain metabolites at concentrations that are therapeutic, according to the effective thresholds of abscisic acid (ABA) reported by Dr Guri’s group in the US (Guri et al, 2007. Clinical Nutrition 26:107-116). Vegetable physiologists and botanical researchers have known about the physiological properties of abscisic acid in the vegetable kingdom for a long time, but its health benefits for humans has only recently been reported by Dr. Yves Desjardins of the INAF. Along with other effects, the acid is known to stimulate insulin release through pancreatic cells and to increase sensitivity of fat cells to insulin, which could make it a potent weapon against metabolic syndrome and diabetes. These findings show that maple products contain a whole host of complementary active elements. The sugar molecules which provide the energy and sweetness in maple products are inherently complemented by abscisic acid molecules because they encourage insulin homeostasis. Further studies are obviously needed before we can learn more about how insulin behaviour is affected by eating maple products.

Health Benefitsof Maple

1 Saccharose 66.2%; glucose 0.5%; fructose 0.3% and water 33%.

18

Maple syrupComparison between different sweeteners with regard to the recommended daily value (DV*) for different nutrients per 60 ml (1/4 cup)

Nutrients: Maple syrup Honey White sugar Brown sugar Agave syrup

Manganese: 100 % 3 % 0 % 9 % 0 %Riboflavin: 37 % 2 % 1 % 0 % 0 %Zinc: 18 % 2 % 0 % 1 % 0 %Magnesium: 7 % 1 % 0 % 7 % 0 %Calcium: 5 % 0 % 0 % 5 % 0 %Potassium: 5 % 1 % 0 % 6 % 0 %

* DV: The daily value is the amount of a nutrient needed to meet the daily needs of most people. Source: Canadian Nutrient File, 2007 (Health Canada).

Maple Water

Nutritional Valuesof Maple Products

Nutrition FactsValeur nutritivePer 250 mL / par 250 mL

Amount % Daily ValueTeneur % valeur quotidienneCalories / Calories 25Sodium / Sodium 30 mg 1 %

Carbohydrate / Glucides 6 g 2 %

Sugars / Sucres 5 gProtein / Protéines 0 g

Not a significant source of saturatedfat, trans fat, cholesterol, fibre, vitamin A, vitamin C, calcium or iron.

Source négligeable de lipides saturés,lipides trans, cholestérol, fobres,

vitamine A, vitamine C, calcium et fer.

Fat / Lipides 0 g 0

19

Maple as a Sourceof Polyphenols

Certain foods contain substances with very powerful cancer-fighting properties. If eaten regularly, these “neutraceutical” can help to combat cancer with the only side effect being a nice full stomach! Maple now joins the ranks of berries, soybeans, green tea, spices and even chocolate as one of these foods. Recent scientific research has confirmed the presence of at least 47 phenolic compounds known to have health benefits.

A unique cocktail of polyphenols Maple is special in that it contains compounds usually found in a range of superfoods such as green tea and wine, as well as small fruits and whole grains, making it particularly unique.

Capacité antioxydanteThe polyphenols found in maple exhibit a substantial antioxidant capacity for a sweetener.

“A 60 ml (1/4 cup) portion of maple syrup has around the same antioxidant capacity as a portion of broccoli or a banana”, explains dietitian Marie Breton. “Together with the fact that the same portion is an important source of manganese, riboflavin, zinc, magnesium, calcium and potassium, this puts maple syrup ahead of other popular sweeteners such as sugar, brown sugar, honey and corn syrup.”

Antioxidant Capacity (ORAC) of maple syrup1 and fruits and vegetables2

(µmol Trolox eq. per portion) (µmol Trolox per 100 g/3 1/2 oz)Cranberries (125 ml/1/2 cup) 7 092 Cranberries 9 584Blueberries (125 ml/1/2 cup) 4 848 Blueberries 6 552Gala apple (1 med.) 4 553 Gala apple 2 828Maple syrup (60 ml/1/4 cup) 1 131 Maple syrup 1 414Banana (1 med.) 1 037 Raw broccoli 1 362Raw broccoli (125 ml/1/2 cup) 613 Banana 879Raw tomato (1 med.) 415 Raw tomato 337

Sources1 Béliveau R. and others. Nutratherapeutic potential of maple sap and maple syrup: 2007 season Université du Québec à Montréal, Montreal, Quebec, 20072 USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods- 2007.

ReferencesThériault M. and others. Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products. Food Chemistry 98, 2006, p. 490-501.Béliveau R. and others. Nutratherapeutic potential of maple sap and maple syrup: 2007 season Université du Québec à Montréal, Montreal, Quebec, 2007

20

Maple sap starts to flow once warm days (above 0°C) start to alternate with cold nights (below 0°C). The cold creates a suction effect on the sap in the trunk and roots, and the sap is released when the temperature rises.

The annual maple syrup harvest covers an average of 20 days at the end of February and in March and April.

In Quebec, the run usually begins in Montérégie and generally ends in the Côte du Sud and Lower Saint Lawrence regions.

Maple sap acquires its sweet flavour from starch that it absorbs in the spring. Once maple trees start to bud, the sugaring season is over; the taste of the maple syrup changes.

It takes 40 litres of maple sap to make one litre of syrup.

Maple products such as maple taffy, maple sugar and maple butter are made simply through additional cooking. Nothing else is added to the maple sap.

A 540 ml can contains 1.5 pounds of maple syrup.

Quebec maple products are sold in 52 countries around the world (2011).

The average number of taps at a maple farm in Quebec is 6,025.

A 60 ml serving of maple syrup provides 100% DV (Daily Value) of manganese, 37% DV of riboflavin, 18% DV of zinc and 7% DV of magnesium.

Maple syrup contains at least 54 polyphenols and so falls between banana and broccoli in antioxidant capacity, which is an invaluable asset for a sugar.

Maple syrup is only produced in North America, either in Canada or in the Northeastern United States. Canada is responsible for 85% of global production, and Quebec, 80%.

SIROPRO is the official quality seal of the FPAQ. It guarantees the authenticity of maple syrup sold in Quebec as well as its adherence to classification standards for flavour and colour. SIROPRO also provides consumers with a standard of quality (via product specifications) and gives maple producers a certified quality control system. And it ensures maple syrup products sold directly to consumers can be traced to their source.

In Quebec, 20% of all maple syrup produced is certified organic. Organic farming standards regulate sugar bush management, plant diversity, fertilization, pest control, tapping, and the collection and processing of the maple sap.

Did you know?

21

The website of the Federation of Quebec Maple Syrup Producers has a section entirely dedicated to restaurateurs (HRI). In this section you can find the details of several producers who can provide for your specific maple product needs.

Please visit www.siropderable.ca/Produits_et_fournisseurs_pour_le_HRI.aspx for more details.

HRI Sourcesfor Maple Products

22

An Esteemed Ambassador for the Maple Gourmet Road

Since 2008, the Maple Gourmet Road has been proud to rely on prestigious ambassadors to promote our local products abroad. This year, Pierre Résimont, chef of the two-Michelin-starred restaurant l'Eau Vive, near Namur in Belgium, joins his predecessors: Roland Del Monte (2008), pastry chef, chocolatier and ice cream maker from the Côte d’Azur now based in Montreal; Joseph Viola (2009), chef from Lyon; Philippe Bernachon (2010), chocolatier from Lyon; Stéphan Bernhard, chef of Le Jardin de France in Baden-Baden, Germany (2011); and Armand Arnal, chef of La Chassagnette in the Camargue, France (2012).

Like all Maple Ambassadors, Pierre Résimont is a big admirer of Quebec and also very enthusiastic about the various products that come from Quebec's amber gold. In his restaurant, l'Eau Vive, he uses maple for both savoury and sweet dishes and in many forms: water, vinegar, syrup and various sugar products. His restaurant is named after flowing water that runs outside, but the name could equally apply to the maple water that flows from Quebec's trees.

Pierre Résimont is a graduate of École Hôtelière Provinciale de Namur and has studied in some of the most renowned restaurants in Belgium and France. In 1994, four years after opening l’Eau Vive and barely 30 years old, Pierre Résimont became the youngest ever Michelin-starred chef in Belgium. Nearly 20 years later, in the two-Michelin-starred kitchens of l'Eau Vive. housed in a small 17th century mill in a wooded clearing by the river, the chef continues to demonstrate the same passion and innovative techniques he showed in his younger years, creating dishes that showcase and reveal the utmost respect for local Belgian produce of both land and sea. In addition to his restaurant, Pierre Résimont opened l’Espace Medissy in 2008, a modern and elegant hotel with six rooms. And in 2012, he opened Comptoir de l’Eau Vive in Namur, Belgium, which houses a bistro and a fine foods grocery all under the same roof.

Biography

Pierre Résimont, chef, l’Eau Vive

23

Notes

24

Notes

25

Notes

26

Notes

seminar maple water · candied lemons and figs in maple vinegar quail stuffed with veal...

Documents