This is the second of two articles on Canadian ingredients. This piece explores some of the contemporary foods that have flourished more recently and have been adopted kitchens from coast to coast. It’s adapted, along with a few of the referenced recipes, from Anita Stewart’s CANADA: The Food, The Recipes, The Stories.
Birch syrup is now in limited production across Canada. Tasting like a cross between maple syrup and molasses, it’s great in gingerbread. Sap from both birch and maple trees is harvested to make alcoholic beverages.