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The Gallivanting Gourmand
Greg Duncan
Greg Duncan
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is a freelance writer based in the Montreal region. He is particularly keen about good food. In his day job, Greg is the executive director of the Quebec Community Newspapers Association.

His previous columns are archived HERE.

Posted 04.21.04
Montreal

GREG DUNCAN

Maple Pie once a day is not enough

It seems a recent column did not sit well with at least one reader. The column coincided with April Fool's day and I had included a recipe for yummy cat-poop cookies. Although intended as a good way to fool friends and family, the cookies are indeed edible and yummy, too.

For some reason, the column made kids laugh and adults cringe.

Somehow that seems to be the way of the world on a more and more frequent basis these days and I'm glad to see that kids still have a sense of humour.

Here is the disgruntled reader's letter"

    "I usually look forward to reading the Food Files but I cannot believe the article giving the recipe for 'Yummy Cat-Poop treats! Talk about going too far. Do we really need to read an article about food described like this?

    "Ramen noodles as roundworms and coconut as tapeworms!

    "I rescued a precious cat once and was totally horrified by finding a tapeworm on my blanket while we were cuddling. I freaked, called the vet and got the matter cleared up quickly - but I still get shivers every time I think of it!

    "Who would serve up something like this? "There really is no humour in this, its just wasted space in your newspaper!"

    Debbie Faller, Baie d'Urfé

This week perhaps we should provide a more useful topic and recipe. Maple sap has been flowing from taps and buckets across the province and at least in my neighbourhood (Notre Dame de l'Ile Perrot), the product is of good quantity and quality. A neighbour has tapped only four medium-sized maple trees on his suburban lawn and produced some very good elixir. It rivals what I have found commercially and has been put to good use already here at home.

Not only a wonderful topping for pancakes, waffles and French toast, maple syrup is often destined for inclusion in any recipe that calls for a sweetener. The following recipe makes for a very good pie and I suggest you serve up a slice with a side of vanilla ice cream at your next spring dinner party. This recipe is as easy as . . . well. . . pie.

Maple Pie

2 eggs, beaten
1 cup brown sugar
2 tablespoons flour
3 tablespoons soft margarine1 cup maple syrup
1 teaspoon vanilla
3/4 cup chopped walnuts
One nine-inch pastry shell, unbaked

In mixing bowl, beat eggs until frothy. Add sugar, flour, and margarine. Beat until smooth. Stir in syrup, vanilla, and walnuts. Pour into pie shell; bake at 375 degrees for 30 to 45 minutes. Cool completely to serve.

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