1 large tin of pears
4 tablespoons of pure maple syrup
Juice of half a lemon
4 tablespoons of sweet white wine
1/2 pint of thick cream or crème fraiche
The lower half of a sponge sandwich
1 tablespoon minced, roasted almonds
Sprinkle the sponge round with the wine and spread it with half of the maple syrup.
Arrange the pears wheel-wise on the maple syrup.
Whip the rest of the maple syrup with the lemon juice and then with the cream, and with it coat the pears.
Scatter with chocolate grains and minced roasted almonds.
Bake the pears, turning them every 15 minutes and coating them with the butter and maple syrup until they are tender and caramelized for an hour for a deeper, slightly more complicated pudding.
A moist, melting chocolate pudding cooked in a creamy sauce. It´s a microwave miracle!
3 oz. plain chocolate broken into squares
3 tablespoons of single cream
5oz. soft margarine
5 oz. pure maple syrup
3 eggs, beaten
4oz. flour with a tablespoon of baking powder, sifted
1 oz. ground almonds
1 oz. cocoa powder
Place 2 oz. chocolate and cream into a small bowl.
Cook on high for 2 minutes until the chocolate has melted.
Chop remaining chocolate.
In a separate bowl, cream together the margarine and pure maple syrup until light and fluffy.
Gradually beat in the eggs, alternately adding a tablespoon of flour.
Fold in the remaining flour.
Divide the mixture between two bowls.
Mix the ground almonds into one; cocoa powder and remaining chocolate into the other.
Spoon the cream and chocolate mixture into the base of a greased 2 pint pudding basin.
Alternatively, spoon the two cake mixtures into the basin.
Using a skewer, lightly mix the mixtures together. Cover
Place a small upturned bowl into the microwave oven.
Sit the covered cake mixture on top and cook on high for 6 minutes.
Allow to stand for 10 minutes.
Turn out and serve hot.
The cake will keep for about 3 days in an airtight container or for around 3 months when frozen.
Warm a little maple syrup and drizzle over the top for extra deliciousness!
Home baking needn´t take all day and the entire kitchen. Try this simple, delicious recipe for a light afternoon treat.
6oz. pure maple syrup
6oz. flour with a pinch of baking powder
2 eggs, lightly beaten
The rind of one lemon, grated
Juice of one lemon
4 oz. pure maple syrup
Preheat the oven to 350°F.
Grease a tin or microwavable dish 7 ½ x 11 ½ x 1 ½ inches.
Melt the fat and maple syrup together in a saucepan.
Beat in the flour, eggs and lemon rind and pour into the tin or dish.
In an oven: bake for 25-30 minutes until firm. In a 650W microwave: cook on full power for 3 ½ minutes until the cake is just dry on the surface and pulling away from the sides of the dish.
For the topping, mix the lemon juice and pure maple syrup together in a jug.
Allow the baked cake to cool slightly then pour the juice mixture over the cake.
When completely cool cut the cake into six squares and then each square into two triangles.
You can bake more than you think in the microwave! The cakes won´t brown but the texture is the same, try adding chocolate.
If you do microwave, let the cake sit for 1-2 minutes once you take it out to distribute the heat evenly.
A great way to get your day started is using this no-dairy, smooth and not-too-sweet spread, which is similar to cream cheese, on a bagel or slice of toast. All of these nondairy ingredients combine to make a creamy, delicious spread. For a lite-bite afternoon snack try it on crackers with sliced apples or pears.
1/3 cup raisins or currants
1/2 cup very hot water
1/2 pound firm tofu
1/4 cup plain or vanilla soy yogurt
1/2 cup pure maple syrup
1/2 teaspoon cinnamon
1 tablespoon tahini
2 teaspoons pure vanilla extract
2 teaspoons all-purpose flour
1/3 cup chopped walnuts
Preheat the oven to 350 degrees. Lightly grease a 1-quart baking dish or casserole dish.
Place the raisins or currants in a small bowl and pour the hot water over them. Set them aside to soak for a few minutes while you work on the next step.
Blend the tofu, soy yogurt, maple syrup, cinnamon, tahini, vanilla, and flour together in a food processor.
Drain the soaked raisins and chop them into small pieces.
Add the raisins and walnuts to the tofu mixture and blend well.
Pour the tofu mixture into the prepared baking dish and bake, uncovered, for 40 minutes, or until set. Cool completely before serving. This mixture keeps in the refrigerator for up to 3 days.
For a stronger maple flavor, add 1/2 teaspoon maple extract or use a darker syrup.
Maple Nut Spread
For a simple, light spread with only 30 calories per tablespoon try this easy option. It´s great on bagels, toast, waffles and muffins.
8 oz reduced-fat spreadable cream cheese
3 tablespoons maple syrup
1/8 teaspoon ground cinnamon
¼ cup of finely chopped and toasted walnuts
Beat the cream cheese, syrup and cinnamon in a large bowl until smooth.
Chill until serving.
Double the maple not the work with this simple and delicious recipe.
Ingredients for the cake
3 cups of flour
1 tablespoon baking powder
1 teaspoon of salt
½ cup (1 stick) of unsalted butter at room temperature
2 tablespoons of non-hydrogenated solid vegetable shortening, room temperature
2 cups pure maple syrup ( preferably Grade B)
1 teaspoon of vanilla
3 large egg yolks
1 large egg
1 ¼ cups of whole milk
1 cup walnuts, toasted and finely chopped
Ingredients for the frosting
½ cup of maple syrup (preferably Grade B)
2 cups of confectioners´ sugar
1 tablespoon of butter
Preheat the oven to 325°F with the rack in the center
Take two 8 inch cake pans with 2 inch sides and butter them. Place buttered parchment paper inside the pans.
Dust the pans with flour and tap out the excess.
Sift 3 cups of flour along with the baking powder and salt into a medium bowl.
In a separate, larger bowl beat the butter and shortening with an electric mixer until light and fluffy.
Add the maple syrup little by little and beat well each time until smooth.
Add the egg yolks and egg one at a time along with the vanilla, making sure the mixture is well blended each time.
Add the flour and milk gradually, beating constantly.
Fold in the walnuts.
Divide the batter equally between the pans and smooth.
Cooking time should be around 50 minutes.
Turn cakes out onto racks; remove paper and leave to cool.
Bring the syrup to the boil for one minute.
Remove from the heat and stir in the butter; add the sugar and let it cool until it´s a good spreading consistency. The frosting will thicken the more it cools.
Spread the frosting between the two cakes and across the top and sides and garnish with the walnut halves.
Gluten-Free Maple Frosting
This quick and easy gluten-free maple frosting recipe uses prepared meringue powder. It´s free of gluten, casein and refined sugar.
1/2 cup maple syrup
2 tablespoons gluten-free meringue powder
1/4 teaspoon vanilla
Combine all the ingredients in a medium sized bowl
Beat with a mixer for 7-8 minutes or until the frosting is fluffy and has the texture of marshmallow crème.
Spread immediately on cupcakes
It´s not just the kids that´ll be impressed by these snowy day sweet treats and they take a lot less time and preparation than traditional caramel.
Put ½ cup of pure maple syrup, NOT CORN SYRUP, along with 2 tablespoons of butter and a pinch of sea salt into a heavy-bottomed saucepan. Pick a pan that´s much bigger than your mixture as it´ll bubble up a lot – and it´s hot!
Bring it to the boil, stirring frequently. It won´t take long for the mixture to hit top temperatures. You can either do it by eye or, with a candy thermometer, wait till it hits 234°F.
Then head out to the snow. Pick a clean bit of snow – you can use the joke about don´t eat the yellow snow now- and dribble your taffy onto it with a metal spoon.
Give the kids (and the grown up kids) a wooden popsicle stick to scoop up the insta-cooled caramel before the soft taffy hardens.
This is not a recipe for kids; the mixture is very hot and has to be carried outside!
If you don´t have access to fresh snow, put shaved ice in a blender. It also works over ice cream.
To make taffy pops pour the mixture in a line and roll it round the popsickle sticks like cotton candy.
To quote Little House on the Prairie: “They could eat all they wanted, for maple sugar never hurt anybody” – worth remembering!
Don’t be put off that soufflés are difficult. This simple recipe needs just eggs and pure maple syrup to whip up these sweet and fluffy delights!
2 eggs, separated
1/3 cup pure maple syrup
Preheat your oven to 400°F.
Separate the eggs, beat the yolks with the maple syrup and put the whites in a stainless steel bowl.
Beat the whites until you have soft, frothy peaks but not too much or they’ll separate.
Fold the pure maple syrup mixture into the whipped egg whites.
Pour into four buttered ramekins and place them on a baking sheet.
Once they´re in the oven immediately lower the temperature to 375°F.
Bake for 10 minutes, or until puffed up and brown.
There will be a little pool of syrup in the bottom of the ramekin to spoon over the soufflé.
Adding a teaspoon of sugar or a pinch of cream tartar to the egg whites will help prevent over-beating.
Nutella can be substituted for maple syrup for variety
Try adding cold whipped cream to the warm soufflé
Don´t peek! Leave the oven door closed or they´ll drop.
Use pure maple syrup, not corn syrup. The darker the color the deeper the flavor.
Indian Candy Salmon or Wigwam Salmon were the mainstay of Canada´s pioneers. When coolers were not an option they combined salmon, salt, maple syrup and hours of smoking to create a sweet treat, good for at least two days out in the harsh wilderness.
Salmon´s firm texture lends itself to being cured, whether through smoke or just salt. Adding maple syrup was just a way to keep the taste and texture but the result was so delicious it´s now come to be considered a luxury food.
The salmon has to be salted this dehydrates the met and stops it rotting. Original recipes recommend weighing down or burying the salmon, soaking it in maple syrup and smoking it over hot coals for at least six hours. This is a little easier!
As always, use the best, local ingredients available. The salt will draw the moisture out of the fish and if the bag begins to fill with liquid, you´re doing it right. A cured piece of salmon will keep fresh in the refrigerator for about five days. Try it with a bite of cucumber and cream cheese for a crisp, fresh taste!
1/4 cup dark brown sugar
2 tbsp kosher salt
1 lb salmon filet
1/4 cup maple syrup
coarsely ground black pepper
1. Mix the sugar and salt in a small bowl
2. Lay the salmon skin-side down in the sealable plastic bag, sprinkle sugar and salt mixture evenly over the salmon, and cover generously with maple syrup. Get as much air as possible out of the bag as possible and seal it tightly to make sure the fish is fully covered. Lay the fish in a baking dish and place a plate or another dish on top.
3. Weight down the second dish with a few cans or other heavy items and refrigerate, turning every 12 hours or so, for two to three days or until it feels firm and turns a slightly darker color.
4. Take the salmon out of the bag and pat dry with paper towels. With a sharp knife, cut the fish from the skin in thin slices and add a little black pepper. Enjoy!
Don’t put your pure maple syrup away after breakfast and forget about it until tomorrow. If you’re off to the gym it’s a great source of electrolytes, gives you a burst of energy and is free from additives and artificial colors and flavors.
Maple Sports Drink
3 1/2 cups of cold water
1/4 cup of freshly squeezed orange juice
2 tablespoons of lime juice
1/8 tablespoon of salt
Mix together and with only 60 calories it wards off dehydration, contains all natural ingredients and tastes great!
With all that goodness coursing through your veins, you deserve a night out and what could be better than a couple of cocktails to wind up your evening? The secret to any good cocktail is good quality ingredients and pure maple syrup adds depth, flavor and complexity.
The Maple Leaf
2 oz. rye whiskey
3/4 oz. pure maple syrup
3/4 oz. fresh lemon juice
Mix in a cocktail shaker, add ice and garnish with a stick of cinnamon.
It’s a variation of the Whiskey Sour, a rustic, tasty and refreshing cocktail. The natural sweetness of the pure maple syrup nicely balances the tartness of the lemon. And while you sleep sweetly, the maple syrup goes back in the cupboard, ready for tomorrow’s pancakes.