Maple: it’s Not Just for Breakfast Anymore…

Posted on Friday, March 19th, 2010 at 1:34 pm by Engine Communications


I can almost taste it…I can definitely smell it, so sweet & sticky, like a heavenly gift, no, not from above, but from the Canadian Maple tree! You got it, springs best, maple syrup! The sap is flowing and the production is starting, in the next few weeks, March 27 & 28th to be precise, Maple in the County will attract visitors from all over to our brilliant agricultural hub.

When you think about it, the Maple tree has to be the “Goddess” of all tress. The amber liquid that flows from its loins has put Canada on the map, as the producer of the best maple syrup in the entire world. Kudos to us!


Everything is coming up maple, and so it should. We need to make sure that this decadent delight has its rightful place on our tables, whether it’s for breakfast, lunch or dinner.

Every year at this time I can’t wait to make my trip to Black River Cheese, their Maple Cheddar is to die for, I’m truly addicted, it’s kind of like fudge, but cheese…

Cheddar Ale Soup

  • 4 Tbsp butter11510beer-will-change-the-world-posters2
  • Ground fresh pepper, to taste
  • 1 small onion, chopped
  • 1 large clove of garlic, minced
  • 1 Tsp Worcestershire Sauce
  • 1 Tbsp Maple Syrup
  • 1 Bottle of your favorite beer
  • 3 – 4 cups chicken broth or stock
  • 3 Tbsp flour
  • 2 Cups light cream or milk, or 1 cup of each
  • 2 Cups sharp cheddar cheese, grated
  • 1/2 Cup crumbled Maple Cheddar for garnish

Melt 1 tbsp butter in pot on medium low heat. Add onions and garlic, sprinkle with salt & pepper, sauté until onions are soft.

Add beer, Worcestershire, and maple syrup. Continue to cook for a few minutes. Add broth and bring to a boil, reduce, and simmer while you make the cheese sauce.

Melt remaining butter in saucepan on medium heat. Stir in flour a bit at a time, stirring to keep it smooth. Cook butter and flour mixture for a few minutes to remove the raw flour taste. Remove from heat, add cream & milk slowly, stirring to keep it smooth and lump free.

Return cream sauce to the heat; add cheese a bit at a time, stirring constantly until it melts. Slowly add cheese sauce to the soup. Stir, making sure it doesn’t clump.

Ladle into bowls, garnish with crumbled Maple Cheddar & serve with toasted rye bread.

Voila, a yummy masterpiece! Now you deserve a pint or two of that beer that you put into the soup.


(Check out my salmon recipe from January, a hint of maple seals in the spices and adds amazing flavor)

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