Yesterday we went to the sugar shack for our annual sugar rush…
If you don’t know what the sugar shack is you are missing out on something… Sugar shacks are where maple syrup is made… the maple water flows from the trees for only a few short weeks a year…
last year was a bad year for the industry because of a long winter and late thaw… but this year is supposed to be an ideal year…
Some families have private sugar shacks ( my uncle is preparing his property for one so one day we will be able to go there one day) but for most a commercial sugar shack is the destination in the late winter/early spring…
We have been going to the same place for a few years now…
It is in a beautiful location, the staff is great, it has a playground and horse and cart ride and the food is amazing… The meal at a sugar shack of course is heavy, rich and full of maple syrup…(and pork… since traditionally the québecois eat a lot of pork)
it is about 15 min away so we headed out just before lunch time…
We walked around a bit and saw some of the animals that they have there….
Had a horse and cart ride…. which Khéna loved!
We went in the cabin to see how the syrup is made… it was the first day that they had lit the fire to start to process…
then… food time… (these pics are from last year because the lighting where we were sitting was not as good this year and the food is the same…)
Cretons (spread made of pork and spices)
Pea Soup (colin has grown so much!)
Lunch… Omlette made with maple syrup, small potatoes, sausages, maple bakes beans, and maple smoked ham… with a side of “oreilles de Crisse”…. (or “Christ’s ears… which is fried pork fat)
of course… Maple syrup….
then dessert…
Maple Syrup Pie
and my favourite… “Beignets” (fried doughnut) smothered in maple cream sauce….
The boys ate well…
then we headed back outside for the traditional Maple Taffy…
Syrup is heated to a certain temp.. then poured on cold snow…
It starts hardening and becomes taffy…
just poke….
and roll…
Delicious!!!!!
What a great day….
So great. Leif and I really enjoyed those photos. He kept insisting that the jug of syrup was tea though. Doesn’t know a good thing when he sees it I guess. You had to post another picture of Christ’s Ears though. 😛
Mmm mmm mmm… what fond memories of cabane a sucre. I haven’t been to one in a few years but I just can’t get enough of maple syrup on the stick. Back before I knew what foods harmed me I was fortunate to go to an authentic cabane like you – crepes fried in bacon fat and loaded in maple syrup. Oh so fattening but so good. And lots of music and acting like the kids that we were at the time. Thanks for reminding me!
that is soooo cool! i would love to try that pork spread!
You could make some at home… I haven’t done so yet, but I think I might since the boys really like it…
here is the recipe that I am going to make…
-1 lb ground pork
-1 cup bread crumbs
-1 onion (shredded or minced)
-salt and pepper to taste
-1/4 tsp ground clove (or to taste)
-ground cinnamon to taste
-1 cup milk
-1/2 cup broth (if too dry add a bit more)
combine all the ingredients and cook over low heat for at least an hour… mix often so that it doesn’t stick and burn.
let cool and serve…
(traditionally eaten on toast and it tastes great with mustard)