One thing Quebecers know lots about its Maple Syrup.  Quebec is the world’s largest producer of all maple syrup, 70% of this sweet, heady concoction to be exact.  Maple syrup is eaten with practically anything but a well known favourite is to pour thickened hot syrup over fresh snow then eaten off sticks as it cools quickly.  Maple syrup is produced in Sugar houses, or as the Quebecers call it cabanes à sucre, that have a louvered top so the steam from the boiling sap is vented out through the roof.  City folk often go to the sugar houses where rustic meals are served with maple syrup in spring.  The Canadians are so serious about their maple syrup they even have grades, rating from the very light through to dark which is only used in cooking.  But beware, there are many imitations on the market, however these are obvious by their wording on the labelling, “maple-flavoured” syrup.  Avoid these at all costs.  Try your local deli or organic shop for good quality, real maple syrup.  You can enjoy maple syrup with crepes, waffles, ice cream, sweet potatoes.  In fact, maple syrup can be used for savoury and sweet dishes.  Here’s a quick recipe for you.