Suzanne Liu, chef and owner of the Soy Restaurant, adds a final garnish to her Chicken in Thai Red Curry and Maple Syrup with Asian eggplants. Photograph by: Tyrel Featherstone, The GazetteFrom The Montreal Gazette:
Pile up the pancakes and pour it on. But don’t stop there.
Maple syrup isn’t just for breakfast or dessert, or for stretching, taffy-style, over the snow. Quebec’s most popular export is a favourite among chefs and home cooks, who love its subtle sweetness and complex flavours.
But they don’t relegate it to the dessert menu. Maple syrup also works beautifully in savory dishes and dressings, in marinades and glazes, or as an addition to condiments.
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