Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

A drop in the bucket

The maple sugaring season starts by breaking trails through a winters worth of snow. You haul buckets, tubing and the tools needed to mount them to maple trees. Once installed you listen for the sound of the maple sap harvest to begin as it unfolds one drop at a time, and you busy yourself with cutting wood and early forest management practices.

sugarmaple

As the day’s progress and the weather warms, the sap’s dripping becomes almost a trickle and you begin to focus your attention on the collecting and the rendering stage of maple syrup production.

The boiling stage of making syrup requires a watchful eye. You need to keep your fires burning and take the temperature frequently in the final moments to make sure you syrup finishes at the correct temperature. I have lost a few good pans and gallons of syrup to neglect in the past.

 

As the maple sugaring season draws to a close you can find yourself in a tsunami of sap and it can be a challenge keeping up to with all those drops in the bucket. Sometimes you go without sleep in these last days of syrup making which can influence your thoughts at times.

It’s in these moments that I find myself surrounded with so much sap, partially boiled syrup and finished syrup that I begin experimenting with different recipes. Using the syrup when it’s about half way to being syrup I like to use it for making sorbet, poaching eggs or salmon and running through the coffee maker instead of water.

mapleleibowski

This year I’ve taken to drinking my sap and syrup more so than cooking with it. As a result I’ve been able to create some of my own original cocktail recipes which I’m going to share here with you first.

The recipes are easy to prepare and can be enjoyed either with or without the alcohol listed in the recipes. If you do not have access to partially boiled sap you can substitute water downed maple syrup just make sure you are using Pure Maple Syrup and not table syrup.

 

Kawartha Steamer

Ingredients:

3oz half boiled syrup

4oz whole fat milk

1½ oz. Canadian Vodka

 

Method:

Heat the syrup and the milk up to 90 °c and pour them into a coffee mug. Pour in the vodka and sip away. If you have a method for steaming and frothing your milk combine the ingredients and froth it up.

steamer

North Kawarthan

This is the same as the Kawartha Steamer with the variation being that it is served chilled over ice in a rocks glass.

mapleice

Kawartha Kicker

This is the same as the Kawartha Steamer with the variation of using Canadian Whiskey in place of vodka.

maple cap

Kawartha Colada

Ingredients:

3oz half boiled syrup

1½ oz. spiced rum

4oz whole fat milk

3 oz. pineapple juice

1 cup crushed ice

 

Method:

Place all of the ingredients in a blender and blend the ingredients together on medium speed until all of the ingredients are evenly incorporated. A Kawartha Colada should be smooth, sweet, and creamy. Pour the ingredients into a cocktail glass and enjoy.

 

Kawartha Coffee

Ingredients:

3oz half boiled syrup

1oz whole fat milk

1 ½ oz Canadian Whiskey

4oz fresh brewed coffee

 

Method:

Heat the syrup and the milk up to 90 °c and pour them into a coffee mug. Pour in the whiskey and top it up with coffee.

maplecap

Kawartha Cappuccino

Ingredients:

2oz half boiled syrup

2oz whole fat milk

1½ oz. spiced rum

3 oz. fresh brewed coffee

Ground cinnamon

Whipped cream (optional)

Method:

Heat the syrup and the milk up to 90 °c and pour them into a coffee mug. Pour in the spiced rum and top up with coffee. If you have a method for steaming and frothing your milk combine the ingredients and froth it up. Top with ground cinnamon and or whipped cream.
syrupspoon

 

 

 

 

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