Dumplings in Maple Syrup (Québec Grands-pères à l'Érable)

Literally translated this dish means Grandfathers in Syrup. This reference is thought to have come about because Grandafathers were assigned the labourious task of watching the slow-cooked dumplings in syrup over an open fire while the women of the household were busy with other tasks. A Quebéc staple at Sugaring offs in the winter and a popular Christmas time treat. The recipe is believed to be originally Acadian. Pillowy, bobbing dumplings swim in a rich maple syrup bath, soaking up all of that classic Canadian flavour. Cool things down with a scoop of vanilla ice cream before diving in.

Dumplings:
2 cups all-purpose flour, unbleached
¼ cup sugar
2 tsp. baking powder
¼ tsp. salt
¼ cup unsalted butter, softened
1 cup milk
½ tsp. pure vanilla extract

Syrup:
1 cup water
1 (19 oz) can Québec pure maple syrup (540 mL)

To serve:
ice cream

In a bowl, combine the flour, sugar, baking powder and salt. Work the butter into the dry ingredients with your fingers or a fork until the mixture resembles coarse sand. Add the milk and vanilla, stirring with a wooden spoon until the dough is smooth.

Place the syrup and water in a large saucepan and bring to a boil. Using two spoons or a moistened ice cream scoop, shape the dough into about 12 balls; use about 2 Tbsp. (30 mL) for each ball. Drop the balls one by one into the boiling syrup mixture.

Cover, reduce the heat and simmer for about 15 minutes.

Serve with the hot syrup and a scoop of vanilla ice cream.

Makes 1 dozen.

Cook's Note: The butter coats the flour, inhibiting gluten formation and giving the dumplings a crumbly texture. A similar effect happens with scones.