Most of the time you can replace the sugar in your sweet or savoury recipes with an equal amount of maple sugar or syrup. In cakes and most desserts, for every 250 ml (1 cup) of syrup used, simply reduce the amount of liquid used in the recipe (water, milk, juice, etc.) by 60 ml (1/4 cup).
Fall in love with these ideas that add just the right amount of sweetness!
Blanch a bunch of asparagus, trimmed, for several minutes then plunge in an ice bath. Drain and set aside. In a bowl, whisk together 45 ml (3 tablespoons) lemon juice, 15 ml (1 tablespoons) Dijon mustard, 30 ml (2 tablespoons) maple syrup and 125 ml (1/2 cup) olive oil. Season with salt and pepper, pour over the asparagus and garnish with maple flakes.
In a bowl, add 225 g (1/2 lb.) softened salted butter, 30 ml (2 tablespoons) maple syrup, 5 ml (1 teaspoon) chopped chives, the zest of 1/2 a lemon and a pinch of fleur de sel. Spread over a sheet of parchment paper and roll up tightly. Freeze. This maple compound butter will keep in the freezer for 2 weeks.
Maple and Ginger-Shallot Butter
In a bowl, add 225 g (1/2 lb.) softened salted butter, 30 ml (2 tablespoons) maple syrup, 5 ml (1 teaspoon) ground ginger, 1 chopped shallot and a pinch of chilli powder. Spread over a sheet of parchment paper and roll up tightly. Freeze. This maple compound butter will keep in the freezer for 2 weeks.
Maple and Lime Butter
In a bowl, add 225 g (1/2 lb.) softened salted butter, 30 ml (2 tablespoons) maple syrup, the zest and juice of 1/2 lime and 5 ml (1 teaspoon) chopped cilantro. Spread over a sheet of parchment paper and roll up tightly. Freeze. Before serving, cut into discs and place over grilled meats or vegetables. This maple compound butter will keep in the freezer for 2 weeks.
Maple Cauliflower Florets
Preheat grill on medium. On a large piece of aluminum foil, break up one head of cauliflower into florets, then add maple syrup to taste, and a dash of maple vinegar. Season with salt and pepper, then fold into an envelope. Leave on the grill for around 30 minutes or until the cauliflower is al dente.
Baked Brie with Maple
Place a wheel of brie on parchment paper, sprinkle with nuts or dried fruit, drizzle some maple syrup over the top and bake until the cheese begins to melt in the centre. Cut into wedges and serve warm with a baguette.
Maple Baked Beans
Put a new spin on your favourite baked beans recipe by replacing the molasses with maple syrup.
Salmon with Maple Syrup
Drizzle some maple syrup over salmon filets cooked according to your favourite recipe.
In a large saucepan over low heat, combine 375 ml (1 1/2 cups) chicken broth, 125 ml (1/2 cup) maple syrup, 5 ml (1 teaspoon) dry mustard and 1 large onion, chopped coarse. Add the ham and simmer 90 minutes. For a change of pace, replace the broth with apple juice or dark beer.
In a heavy-bottomed saucepan, add 125 ml (1/2 cup) maple syrup, 60 ml (1/4 cup) soy sauce, Tabasco to taste, 125 ml (1/2 cup) ketchup and 5 ml (1 teaspoon) ground ginger. Bring to a boil. Cook for 3 minutes. Let cool, then refrigerate. This lacquer is delicious with sautéed vegetables and grilled meats.
In a skillet, combine 15 ml (1 tablespoon) butter and 30 ml (2 tablespoons) maple syrup. Cook for 1 minute, stirring. Lay cut vegetables (carrots, squash, sweet potatoes, parsnips) on a parchment-lined baking sheet and brush with the warm maple butter. Roast for several minutes to caramelize.
Preheat oven to 200 ºC (400 ºF). In a bowl, combine 1 L (4 cups) cut vegetables, 60 ml (1/4 cup) maple sugar, 30 ml (2 tablespoons) chopped fresh rosemary and 60 ml (1/4 cup) olive oil. Season with salt and pepper. Spread the vegetables on a parchment-lined baking sheet. Roast for 30 minutes. This preparation is especially delicious with a mixture of peppers (red, green, yellow, orange) or squash (butternut, acorn, zucchini).
Low-Acid Tomato Sauce
Simmer a kilogram (2 lb.) tomatoes with a chopped onion and salt to taste for 20 minutes. Purée with a stick blender and pass through a sieve. Return to the pot, add a splash of maple syrup to cut the acidity and cook for 3 minutes.
In a small bowl, combine 45 ml (3 tablespoons) lemon juice, 15 ml (1 tablespoon) Dijon mustard, salt, pepper, 30 ml (2 tablespoon) maple syrup and 125 ml (1/2 cup) olive oil. This marinade is ideal for pork or chicken and can also be used as a vinaigrette.
Maple-Root Vegetable Purée
Add a drizzle of maple syrup and a generous spoonful of heavy (35%) cream or plain yogurt to a homemade vegetable purée. Mash lovingly to a fluffy consistency. Divine!
In a skillet, toast 250 ml (1 cup) mixed nuts (pecans, walnuts, almonds, etc.) over medium heat, stirring constantly, until fragrant. Add 80 ml (1/3 cup) maple syrup and continue cooking, still stirring, until the syrup crystallizes and clings to the nuts. Let cool on a baking sheet.
Stir a dash of maple syrup into homemade mashed potatoes, sweet potatoes, carrots, turnips or any other root vegetable.
Maple-Glazed Pork, Veal or Lamb
Combine 15 ml (1 tablespoon) maple butter and 60 ml (1/4 cup) strong mustard. Brush the mixture on a pork, veal or lamb roast before putting it in the oven.
Easy Maple "Tartar" Sauce
In a small bowl, combine 80 ml (1/3 cup) fresh cheese such as quark, 30 ml (2 tablespoons) maple syrup and 15 ml (1 tablespoon) Dijon mustard. Serve with trout, smoked salmon or any white fish.
Maple Green Sauce
Using a food processor, chop 1 L (4 cups) of mixed herbs (e.g. mint, coriander, dill, fennel, parsley), 3 peeled garlic cloves, 125 ml (1/2 cup) maple syrup, the zest and juice of a lemon and 15 ml (1 tablespoon) sambal oelek. Season with salt. This sauce goes really well with grilled meats, fish, vegetables and sandwiches.
In a saucepan, reduce 125 ml (1/2 cup) maple syrup and 125 ml (1/2 cup) balsamic vinegar by half. Serve with foie gras, pork or game.
Spiced Maple Syrup
Toast 15 ml (1 tablespoon) black peppercorns over medium heat for 2 minutes. Pour into a bottle with 250 ml (1 cup) maple syrup. Refrigerate 24 hours before enjoying with strawberries or grilled meat.
Whisk together 30 ml (2 tablespoons) balsamic vinegar, salt, pepper, 30 ml (2 tablespoons) maple syrup and 125 ml (1/2 cup) olive oil. Serve the vinaigrette with salads and raw vegetables, or use as a marinade.
Quick Maple Vinaigrette
Whisk together a little maple syrup, olive oil and balsamic vinegar. Season with salt and pepper and serve with raw vegetables or mixed greens.
Combine 5 ml (1 teaspoon) each of cumin seed, mustard seed, aniseed, white peppercorns and coarse salt with 10 ml (2 teaspoons) coarse maple sugar. Grind in a coffee grinder (or with a mortar and pestle) for several seconds and use to season sausage, fish or anything you plan to grill.
Pour 1 part maple syrup and 3 parts white wine into a bowl, then leave some wooden skewers in to soak. Leave for at least 10 minutes. These skewers will impart flavour to any meats or vegetables. Don't waste the maple white wine! Use it to flavour cocktails, a zabaglione or marinade.
Combine 125 ml (1/2 cup) each of maple syrup, Dijon mustard, soy sauce and ketchup. Brush mixture on meat or vegetables before cooking for a lacquer to die for.