Birch Syrup Bottles

Grilled Birch-Glazed Salmon


1/2 cup birch syrup*

2 tbsp lemon juice

4 tbsp light soy sauce

1/4 cup Dijon mustard

1 tsp ginger root, minced

Four 6-ounce wild Spring (Chinook) salmon filets (skin on)

3 tbsp green onions, thinly sliced

In a small bowl, whisk together first 5 ingredients.

Place salmon in shallow, non-reactive dish and pour marinade over top, reserving 1/4 cup. Refrigerate for one hour.

Remove fish from dish and place skin side down on a medium hot grill, saving the used marinade. Cover and grill for about 4 minutes. Brush with saved marinade; cover and grill for another 4 minutes or until cooked through (fish should flake easily with a fork).

To remove the filets from the grill, slip a spatula under the salmon and remove, leaving behind the skin.

To serve, drizzle reserved (unused) 1/4-cup marinade over salmon fillets and top with scallions.
Serves four.

  • Birch syrup comes from the sap of birch trees. For maple syrup it takes about 40 litres of sap to create one litre. To make birch syrup the amount of sap required is doubled or even tripled. The taste isn’t like maple syrup, more like molasses. While birch syrup is expensive a small amount goes a long way.




Birch Chocolate Chip Cookies


2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 c butter, softened

3/4 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup Birch Syrup

1 teaspoon vanilla extract

2 eggs

8 ounces semi-sweet mini chocolate chip morsels

1 cup toasted, chopped pecans

Combine flour, baking soda and salt in small bowl.  Beat butter, granulated sugar, brown sugar, birch syrup and vanilla in large bowl.  Add eggs one at a time, beating well after each addition.  Gradually add flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto un greased baking sheets.  Bake at preheated 350 F oven for 9-11 minutes.  Let stand for 2 minutes and remove to rack and let cool.




Birch syrup plays a major role in flavor in these Traditional Pecan Squares.

175 ml (3/4 cup) butter, softened
125 ml (1/2 cup) sugar
1 egg
500 ml (2 cups) flour
2 ml (1/2 tsp) salt
5 ml (1 tsp) baking powder

175 ml (3/4 cup) butter
250 ml (1 cup) brown sugar
30 ml (2 tbsp) birch syrup or golden corn syrup
500 ml (2 cups) chopped pecans

Heat oven to 180 C (350 F) and grease a 33-by-23-cm (13-by-9-inch) baking dish.

Base: In a bowl, beat butter and sugar together until light; add egg and beat until fluffy. Sift together flour, salt and baking powder and beat into butter mixture. Press into baking dish and bake for 10 minutes or until base just begins to colour. Remove from heat, leaving oven on, and let cool for 10 minutes before covering with topping.

Topping: In a saucepan, melt butter and sugar together over medium heat, stirring to combine. Stir in birch syrup, then stir in pecans. Spoon onto cooled base and spread evenly. Bake for 15 minutes or until entire top is bubbling.

Let cool on a rack. Cut into squares when thoroughly cool.

Makes about 42 squares (each 2.5 by 4 cm/1 by 1 1/2 inches)