Bourbon Maple Sirup
Masson is a product of the MilleBois company from the Compton region in the Eastern Townships. This maple syrup is made out of maple wood and oak. Millebois has selected their most expressive maple syrup to let it sit for several months in an oak barrel that has contained bourbon. They obtain a syrup of great complexity, with caramel butterscotch flavors, woody accents, biscuit and vanilla.
Here a pretty good recipe with the Masson Bourbon Maple Sirup to accompany your cheese platters and deli meats and spice up your burgers and sandwiches.
- 3 medium yellow onions, peeled (380 g)
- 1/3 cup (85 ml) Amber Milebois or White Millebois
- 2/3 cup (170 mL) Masson Bourbon maple syrup
- 1/3 cup (85 mL) apple cider vinegar
- 2 c. table (30 ml) butter
- 1 C. (5 ml) cracked pepper
- ¼ tsp. salt
In a large saucepan, melt the butter. Add the sliced onions and brown them over medium heat for 5 to 10 minutes. Deglaze with Millebois and add the rest of the ingredients. Bring to a boil and boil over medium heat, uncovered for 40 to 60 minutes, until the onions are caramelized and translucent. Let cool. Keeps for several weeks in the refrigerator in an airtight container.
MORE INFORMATION ON MILLEBOIS
At the heart of their sugar bush in Compton, a sugar shack that acts as a workshop where innovative maple drinks and surprising maple syrups are created. Their sugar bush is a gigantic garden, an inexhaustible source of inspiration. The cycle of the seasons marks the rhythm of production. In spring, each pour brings its own personality. The first vintages are put in cans to celebrate summer. When the last leaves fall in the fall, the precious liquid refines in the bottles and barrels. As of the winter solstice past, do you see the days getting longer? It's time to meditate by the fire, thinking about the next creations.