The more I cook with our Dark Birch Syrup, the more I appreciate it’s balsamic properties. I was first introduced to expensive balsamic vinegar by a chef who was tasting our Dark Birch Syrup in her kitchen. I did not expect it to be sweet, and I did not expect to taste similar notes in our dark birch syrup. Since then, I have noticed that many of the successful recipes I have tried that use the dark birch syrup are similar to ones in which I would use a good balsamic vinegar. Let me share one of my favourites. Roasted Rainbow Peppers accompany this sumptuous salmon dish.
Roasted Rainbow Peppers with Dark Birch Syrup
1 red pepper, halved, seeds removed
1 yellow pepper, halved, seeds removed
1 orange pepper, halved, seeds removed
1 garlic clove, peeled & finely minced
s & p
juice of 1 lemon
2 tsp The Canadian Birch Company Dark Birch Syrup
2 tsp olive oil
Preheat oven to 375.
Place all peppers, cut side down on baking sheet. Roast for 50 – 60 minutes until skin is starting to blacken & edges are becoming crisp. Remove from oven and cool slightly. Pinch skin to peel peppers & then cut into 1” strips. Place pepper strips into medium bowl. Add garlic clove, s&p & lemon juice. Blend well. Add Canadian Birch Company Dark Birch Syrup and olive oil and stir. Serve as a side dish, tossed in a salad, layered in a sandwich, or add a few strips to an omelette.