Highland Gold Maple Syrup products are procduced from a stand of about 6-thousand maple trees nestled in the hills of Boisdale, Cape Breton.
Owned and operated by Paul MacKenzie, a veteran of bush development and forestry training programs for maple production in Cape Breton Island.
Pure maple syrup is a non-cultivated, non-fertilized crop which is virtually untouched by human hands.
Highland Gold is privately labeled and bottled in both original style & ornamental bottles.
You can freeze maple syrup for up to one year in a tightly sealed container, but be sure and leave 2 cm of headspace for expansion.
Opened containers should be refrigerated.
EVEN THE POPE IS SWEET ON HIGHLAND GOLD MAPLE SYRUP.
On November 1, 2007 Pope Benedict XVI at the Vatican in Rome was presented with a jug of Highland Gold Maple Syrup, when Charles and Sharon MacDonald from the Cape Breton Farmers Market, had an audience with the head of the Catholic church.
USED AS A SWEETENER
Pure maple syrup was used until it was replaced with refined sugars, void of any nutrition.
Nutrients are absorbed in the form of foods and are diluted and dispersed among other ingredients that may better facilitate their absorption.
This makes the vitamins and minerals more easily assimilated in the body.
Pure maple syrup is composed of balanced sugars, minerals, vitamins and amino acids which makes it unique from other sweeteners.
Our 100% pure maple syrup contains no preservatives, is fat free, cholesterol free and sodium free.
Highland Gold Maple Syrup is the finest, purest, and most delicious maple syrup available on this earth.
MAPLE SYRUP
HAS MANY USES
On pancakes, waffles and French toast. It can flavors hams, bacon, spare ribs and pot roasts. It can be a dessert flavoring for ice creams, custards, flans, salad dressings, mousses and toast spreads as well as baked goods such as muffins, biscuits, pies, tarts and cookies.
FAVORITE RECIPES
SQUASH DELIGH
2 lb. squash cooked and mashed
2 Tbsp Maple Syrup
1 medium onion, chopped fine
1 c. shredded carrot
1 c. sour cream
9 oz can cream of chicken soup
8 oz package prepared stuffing mix
Prepare squash.
In a mixing bowl, combine onion, carrot, sour cream, Maple Syrup and soup. Fold into squash.
Prepare stuffing as directed and spread half in bottom of 12" X 7" X 2' baking. Spoon squash mixture on top. Sprinkle with remaining stuffing. Bake at 350F for 30 minutes. Serves 6.
CABBAGE AND APPLE CASSEROLE
1 chopped apple
1 medium onion, sliced
1/4 c. water
1/3 c. apple cider vinegar
1/4 c. Maple Syrup
a dash of ground ginger
4 c. shredded red cabbage
salt and pepper to taste.
Sauté onion and apple in a little oil in a frying pan until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold
MAPLE SYRUP BARBECUE SAUCE
3/4 c. Maple Syrup
1 c. ketchup
2 tsp grated lemon rind, optional
1 c. onion, finely chopped
1/4 c. brown sugar
1/4 c. lemon juice
2 Tbsp Worcestershire sauce
1/4 c. water
1/2 tsp salt
2 Tbsp chopped garlic
Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15 minutes, uncovered.
Store in refrigerator for up to 1 month. Yield: about 4 cups. Use on your favorite meat dish or barbecue.
CREAMY MAPLE SYRUP SALAD DRESSING
1 c. mayonnaise
1/2 c. Maple Syrup
1/4 c. apple cider vinegar
Mix all ingredients together thoroughly. Chill and serve with salad:
MAPLE CHICKEN
2 lb chicken pieces
1/3 c. all-purpose flour
1/4 c. vegetable oil
1/2 c. Maple Syrup
2 Tbsp cider vinegar
2 Tbsp sherry (optional)
2 Tbsp Soya sauce
2 tsp ground ginger
2 cloves garlic, minced
1/2 tsp pepper
1/4 tsp paprika
Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often.
Arrange in 9" x 12" baking dish. In small bowl, mix together maple syrup, vinegar, sherry, Soya sauce, ginger, garlic, pepper and paprika.
Pour over chicken evenly.
Bake at 350°F for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.
RHUBARB PUNCH
6 cups Rhubarb
3 cups water
1 orange and 1 lemon
1/2 c. Maple Syrup
Ginger Ale
Cook rhubarb in a heavy pot, add enough water to cover rhubarb. When rhubarb is tender, strain into a bowl. Pour juice back into pot.
To each quart of liquid add juice of 1 orange and 1 lemon. Add Maple Syrup. Heat until warm.
Chill. When serving, add equal amount of Ginger Ale.
MAPLE SUGAR TIME
Maple sugar time, also known as sugaring off time, takes place in early spring, when the nights are still below freezing and the days get above 0 degree.
By inserting a small spout into the maple tree, the sap, a clear liquid, runs freely into a bucket. Once all buckets are full, the buckets are collected and the liquid is pour into a large pot and later boiled into a syrup.
About 30 or 40 liters of sap is recuperated, then it is boiled down until it evaporates to produce one liter of maple syrup.
