It’s maple syrup season in Ontario and in Elmira that means the annual Elmira Maple Syrup Festival. The festival, held near the end of March or beginning of April each year – March 31 this year – is the largest of its kind in the world and has been celebrated in Elmira since 1965. It attracts more than 60,000 people each spring from all over the world.
At the festival in 2000, the 500,000th pancake was served and the humble 14 booths that started the festival grew to more than 100 vendors who all have the local community and its food, culture and residents at heart.
For us at Never Enough Thyme, maple syrup season also means using the flavours of this local ingredient all month long from vinaigrettes to butternut squash soup to maple baked everything. One of our favourites is this maple cheesecake.
Maple syrup cheesecake
24 Graham crackers
1/3 cup butter, melted
1/3 cup sugar
32 oz. of cream cheese, softened
1 cup maple syrup
4 eggs
1 tbsp vanilla
½ cup 35% cream
In food processor, pulse the graham crackers to a powder, stir in melted butter and sugar, pulse until combined. Press evenly into a spring form pan.
Equip mixer with paddle attachment and beat softened cream cheese, scraping bowl occasionally to cream the cheese together. Once all the cheese is whipped, add the syrup and eggs, one at a time.
Beat the mix until the egg is incorporated and add another egg. Add vanilla and cream and mix until it is just combined. Pour the filling into the graham cracker lined pan and bake in the middle of the oven at 325°F for 1 hour. The cake will set as it chills. Once chilled, slice with hot knife and drizzle with maple syrup and whipped cream.
Find out more about the Elmira Maple Syrup Festival and the schedule of events for this year’s fest at www.elmiramaplesyrup.com. Plus check out our website to see what we’re cooking in celebration of maple syrup all month long.
Leave a Reply