Who was that crazy person who saw sticky stuff oozing out of the maple tree and decided to lick it? Genius!!! That initial lick probably didn't taste that good either, as sap needs to be reduced significantly before it becomes the sweet syrup we are accustomed to.   

As we enter into March & April, this is the perfect time for sap harvesting. Basically sap is produced when the weather is below zero at night and above zero during the day. We've had a few of those days in Ontario already, and I'm sure my friends on the East & West coasts are having some luck as well.   

The above picture is Maple Ginger Scallops with a Mango & Snow Pea salad. This would be perfect for an appetizer. With the addition of some baby kale and a few more scallops, this would also make a great light lunch. I used our Canadian Frozen-At-Sea North Atlantic Scallops. Canadian Scallops & Canadian Maple Syrup.....Call it out on your menu folks. See recipe here.

This is my Cajun Seared Haddock with Maple Lime Butter. If you're using Haddock on your menu as a fish & chip option, this is another way to utilize it, while keeping on trend with the change of season. The key to this one is the compound butter. I used room temperature butter and added the maple syrup and lime zest. Then I placed it on a piece of parchment paper with some plastic wrap underneath. 

Next step is to roll it up and then pinch and twist the edges untill you have the thickness you're looking for. I usually try to make it the diameter of a nickel. 

Next I take the rolled butter and place it in the freezer to set. It will set within an hour or so.  For service, I usually cut the butter into rounds and then remove the casing after it's sliced. The individual butter coins can be placed in an ice water bath or in the fridge. When the dish is ready to go to the table, top it with the butter coin and either place the entire dish under the salamander or use a blow torch to melt the butter. YUUMMM!!! The butter serves two purposes. It definitely enhances the flavour profile, and it also helps add some moisture to the fish. However if it's over-cooked, no amount of butter will rescue this fish, so take good care during the cooking process! Recipe can be found here. 

Until next time....Stay Hungry My Friends.