For only a few short weeks every March, the great Canadian maple offers up its famous yield: a liquid sweet enough to be refined into maple syrup, which the country exports to the tune of almost 30 million litres a year.
Although most of that syrup ends up on pancakes and waffles, everyone from savvy restaurateurs to innovative hosts are exploring alternative incarnations such as maple sugar, which is created by further heating up the syrup and tastes great in crepes, baked goods, coffee or tea.
For entertaining purposes, companies such as Toronto-based Ninutik ( www.ninutik.com), are making it all too easy to incorporate maple sugar into your next fete, selling everything from handmade white chocolates containing a smooth maple-whisky gel or small pearl of hard maple sugar ($35 for a box of eight) to maple-sugar lollipops cum stir sticks that are ideal for serving alongside coffee (from $16 for six).
Another bonus: Recent studies have shown that maple syrup and its affiliated products have antioxidant, anti-inflammatory properties, providing yet another reason for tapping the Canadian - and now trendy - staple.
Sebastien Centner is the director of Eatertainment Special Events in Toronto ( www.eatertainment.com).