Au Pied de Cochon Sugar Shack by Martin Picard is the cookbook for maple syrup lovers. It has a comprehensive chapter on the step-by-step production (with diagrams) of maple syrup.
Sweet recipes include Maple Caramel Spread, Eggs in Syrup, Maple and Almond Nougat, Tarte Tatin, Maple Macarons, Marshmallow Cookies, Maple Fudge, and Maple Leaf Cookies while the savory recipes include Foie Gras Tatin, Sugar Shack Maki, Stuffed Cabbage, and Grilled Cheese Truffle Sandwich.
The `Hunt` chapter lists recipes such as Squirrel Sushi, and Leg of Venison en Croûte. Some photos of the `hunted` are quite graphic and not for the faint of heart.
Most recipes are accompanied by step-by-step color photos and whimsical graphic art appear throughout the book.
YIELD: 12 pancakes, enough for 4 or 5 servings
· 1 L (4 cups) milk
· 5 eggs
· 560 g (4 cups plus 3 tablespoons) flour
· 40 g (¼ cup plus 1 tablespoon) cornstarch
· 15 g (4 teaspoons) baking powder
· 2 g (¼ teaspoon) salt
· 2 g (½ teaspoon) sugar
· Duck fat
- Beat the eggs and milk together in a bowl until well blended. Set aside.
- Mix all the dry ingredients and pour all at once into the liquid ingredients3
- Using a whisk, vigorously beat the batter until smooth. Refrigerate for 1 hour. This resting period allows the baking powder to activate.
- In a large saucepan, heat the duck fat to 180°C (350°F).
- There should be 4 to 5 cm (about 2 inches) of fat in the pan.
- Using a baster or ladle, add 3 or 4 portions of batter to the fat. Fry for about 1 minute, spooning the cooking fat over the pancakes continuously so they puff up and crisp. Turn the pancakes and continue frying for about 1 minute until golden brown.
- Using a slotted spoon or skimmer, remove the pancakes from the fat and drain on paper towel. Keep warm. Repeat with the remaining batter.
- Transfer the pancakes to a serving plate and pour a generous amount of maple syrup over them. Eat while hot.
- The pancake batter will keep for 2 days in the fridge, butthe longer you wait, the less effective the baking powder will be.
`Au Pied de Cochon Sugar Shack` is also published in French as `Cabane à Sucre au Pied de Cochon`.
About the Author
Martin Picard, the chef and owner of the notorious restaurant Au Pied de Cochon in Montreal, has also added a Sugar Shack bearing the same name to his list of accomplishments. Reservations for the Au Pied de Cochon Sugar Shack are booked months in advance.
Recipe and photos used by permission from Deb McCain Communications . Photos by Marie-Claude St-Pierre.