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Bonjour! Welcome to our home version of a tribute to Maple Syrup! In Québec, le temps des sucres - the sugar season as we call it - is a sweet tradition. Kids of all ages look forward to indulging in the maple syrup laden food, the sticky fingers from the Tire d’érable (taffy on snow) and to an evening of dancing! This home menu is a small sampling of what is found at a typical “sugaring off”, but no less delicious. As the warm weather ushers spring, do not hesitate to try one of the many sweet recipes. Recipes and links below. Thank you to the Québec Government Office in Boston for their continued support! Share pictures of your cooking adventure with me at [email protected] Enjoy Franco Foods? Check out our Merch at https://rb.gy/8ops04 Like our episodes? Remember to subscribe to our Channel! https://rb.gy/t9caio Merci et à la prochaine! Find us on: Instagram: / franco_foods Contact: [email protected] Find the FAC: Facebook: / centrefrancoamerican Instagram: facnh_official Twitter: facnh_official #maplesyrup #quebec #cabaneasucre #francofoods #facnh #livefreeandparlezfrancais #madefromscratch #canada #ham #tasteofquebec, #sugarshack Interested in learning French? Visit https://facnh.com/education/ English - French Vocab: Maple – L’érable To tap (a tree) – Entailler Sap - la sève Bucket - le sceau Spigot - le chalumeau Links: For more information on the Province of Quebec: https://www.bonjourquebec.com/en (in French) https://histoire-du-quebec.ca/cabane-... (in English) https://maplefromcanada.ca/about/hist... https://www.coombsfamilyfarms.com/blo... Maple production in Quebec (French): • La production du sirop d'érable : de l'arb... Maple production in Quebec (English): • The Making of Québec Maple Syrup Maple Syrup terminology: http://www.ctmaple.org/uploads/1/1/7/... Recipes: Ham cooked in maple syrup 1 ham (3 to 6 lbs) 2 Cups Maple syrup 1 cup chicken stock 1 cup beer (your choice, I used a stout) 1 to 2 tablespoons mustard (I used regular yellow mustard) Preheat the oven to 325F. Prepare the ham. Remove excess fat. (This depends on the ham you use. I used a smoked spiral cut ham. For cooking time, follow the directions of the ham you purchased. For the one I used, it took a bit under 2 hours for it to be cooked and glazed.) In the pot in which you will cook the ham,brint the maple syrup to a boil. Add the chicken stock and beer and bring to boil again. Add mustard. Bring to boil again. (Mixes all the flavors and reduces the liquid) After 5 minutes of full boil, add in the prepared ham and baste several times. Cover and place in the oven. After 30 minutes, baste again. If you will cook it for several hours, baste regularly (every hour or so). For the last 30 or so minutes, take the lid off to caramelize the glaze. Once out of the oven, remove from the pot and strain the sauce. Let the ham rest while you make the sauce with the drippings. To make sauce, simply boil the “juice” until reduced by about 50%. Serve with the ham. Links for recipes: Maple roasted potatoes: https://www.ricardocuisine.com/en/rec... Grands-pères: https://chefcuisto.com/recette/grands... Franco Foods is filmed and edited by Oskar Hirte of Willowfield Productions