Maggie: Les temps des sucres of Québec

It’s the “temps des sucres” in Québec, better known in Vermont and upstate New York as sugaring-off season, when the sap rises in the maple trees during the sunny days, and sinks back down during the freezing nights.  So on Saturday, April 2^nd,  “on a sucré le bec,” as they say in Québec.  

We started with an apéro of “réduit au petit blanc” which translates to gin mixed with the almost-maple-syrup that is produced when the eau d’érable is boiled for a couple of hours to reduce it, and remove some of the water.  (The eau d’érable that flows from the tree is 97% water.)

There was no snow in Montferrier on which to pour maple taffy (produced after the syrup has been reduced even further) for “la tire,” but we had most of the other items that one finds on the long, shared tables for the traditional meal in a Cabane à sucre.  Even the French guests needed a translation for some of the items.

Tourtière maison

                                   Ragoût de boulettes de porc

                                                           Jambon au sirop d’érable

Oreilles de crisse

                                                                                              Fèves au lard 

                                                                                  Omelette

                                                                       Patates « steamées »

                                                           Marinade verte

                                               Salade de chou

                                   Ketchup maison

                        Œufs cuits dans le sirop

There was a pitcher of maple syrup from a friend’s Cabane au Canada so that guests could add even more syrup to the dishes if they so chose.

The highlight was the “cockroach pie” made with pecan halves, which replaced the traditional tarte au sucre.

It was a FUNdraising evening, and the money is being donated to help fund the new FAWCO Development Grant for nutrition, though too much maple syrup on a regular basis is probably not very good for the health.  On a once-a-year basis, it’s delicious.