BIRCH SYRUP GLAZE FOR SALMON OR PORK

1 shallot

Olive oil

Butter

1/4 cup dry white wine

1 bay leaf

1/2 cup birch syrup

1 teaspoon mustard

Finely chop the shallot and sauté in a small amount of olive oil and butter until translucent, about 8 minutes. Add the wine and bay leaf. Reduce at a fast simmer by about three-quarters.

Add the birch syrup to the pan and bring to a low simmer. Cook for 15-20 minutes until the mixture is the consistency of syrupy glaze. Cool, remove bay leaf and add the mustard.

Brush onto salmon or pork to glaze.

VODKA TONIC

Serves 1

Put 1 or 2 shots vodka into a glass of ice. Add tonic water almost to fill. Mix in 1 tablespoon of birch syrup. Squeeze in a good-sized slice of lime and leave the slice in the glass to serve.

SALAD DRESSING

This dressing is best with spinach or mixed greens.

1/4 cup balsamic vinegar

3 tablespoons cider vinegar

2 pinches salt

1 clove garlic, minced

1 tablespoon mustard

2 tablespoons birch syrup

1 1/4 cup olive oil

Pepper

Combine the vinegars, salt and garlic. Whisk in the mustard and birch syrup. Add the oil slowly while whisking to make a slightly thick dressing. Season with pepper.


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