BIRCH SYRUP GLAZE FOR SALMON OR PORK
1 shallot
Olive oil
Butter
1/4 cup dry white wine
1 bay leaf
1/2 cup birch syrup
1 teaspoon mustard
Finely chop the shallot and sauté in a small amount of olive oil and butter until translucent, about 8 minutes. Add the wine and bay leaf. Reduce at a fast simmer by about three-quarters.
Add the birch syrup to the pan and bring to a low simmer. Cook for 15-20 minutes until the mixture is the consistency of syrupy glaze. Cool, remove bay leaf and add the mustard.
Brush onto salmon or pork to glaze.
VODKA TONIC
Serves 1
Put 1 or 2 shots vodka into a glass of ice. Add tonic water almost to fill. Mix in 1 tablespoon of birch syrup. Squeeze in a good-sized slice of lime and leave the slice in the glass to serve.
SALAD DRESSING
This dressing is best with spinach or mixed greens.
1/4 cup balsamic vinegar
3 tablespoons cider vinegar
2 pinches salt
1 clove garlic, minced
1 tablespoon mustard
2 tablespoons birch syrup
1 1/4 cup olive oil
Pepper
Combine the vinegars, salt and garlic. Whisk in the mustard and birch syrup. Add the oil slowly while whisking to make a slightly thick dressing. Season with pepper.
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