The Sweet Touch of Maple Syrup

What a fun morning with Annette at CH Morning Live! We chatted about Maple Syrup and created some delicious recipes that are easy and showcase Canada's own maple syrup beautifully, check out the segment here 

Frisee and Radicchio Salad with Maple Balsamic Dressing

The combination of sweet and savoury make a delightful start or finish to any meal. You can serve this salad up family style or easily make it a plated salad. Making your dressing and candied walnuts ahead will give you a leg up on your dinner.

 

1 head frisee lettuce

1 head radicchio

1 bag (180 g) dried cherries

1/2 cup (125 mL) packed light brown sugar

1/4 cup (60 mL) water

2 tbsp (30 mL) maple syrup

2 cups (500 mL) walnut halves

4 oz (125 g) blue cheese, crumbled

 

Maple Balsamic Dressing:

1/4 cup (60 mL) balsamic vinegar

1/4 cup (60 mL) extra virgin olive oil

2 tbsp (30 mL) pure maple syrup

4 tsp (20 mL) Dijon mustard

2 tbsp (30 mL) chopped fresh chives or green onions

Pinch each salt and fresh ground pepper

 

Tear frisee and radicchio into bite size pieces, to make about 16 cups (4 L) and place in serving bowl; add cherries.

 

Combine brown sugar, water and maple syrup in a large nonstick skillet over medium heat to melt while stirring. Add walnuts and stir to coat and cook, stirring for about 10 minutes or until sugar is absorbed. Spread walnuts onto parchment paper lined baking sheet separating slightly; let cool completely.

 

Maple Balsamic Dressing: In a bowl, whisk together vinegar, oil, maple syrup and mustard. Stir in chives and season with salt and pepper. Pour over salad greens and add walnuts; toss to combine.

 

Serves 8 to 10.

 

 

 

 

  

 

 

Maple Apple Berry Crisp

The taste of maple is a wonderful sweetener for apples and berries in this family favourite dessert. Choose local apples like Empire or Honey crisp for great texture and flavour.

 

5 large apples, peeled, cored and sliced or chopped (about 1 1/2 lb/680 g)

2 cups (500 mL) fresh or frozen blueberries

1/3 cup (75 mL) pure maple syrup

2 tbsp (30 mL) all-purpose flour

1/2 tsp (2 mL) vanilla

 

Crisp Topping:

1 cup (250 mL) large flake oats

3/4 cup (175 mL) all-purpose flour

1/4 cup (60 mL) chopped walnuts or pecans

1/4 cup (60 mL) butter, softened

1/4 cup (60 mL) pure maple syrup

1 cup (250 mL) ice cream or whipped cream

 

In a large bowl, toss together apples, blueberries, maple syrup, flour and vanilla. Spread into a greased 8-inch (1.5 L) square baking dish.

 

Preheat oven to 375°F (190°C).

 

Crisp Topping: In a bowl, combine oatmeal, flour, walnuts and butter. Drizzle with maple syrup and stir to combine. Sprinkle mixture over fruit to cover. Bake in centre of oven for about 40 minutes or until apples are tender and topping is golden.

 

Serve with ice cream

 

Serves 6 to 8.

 

 

Maple Vinaigrette and Glaze

Sweet and tangy, a perfect mix to dress your favourite combination of salad greens. Or try something a little different and serve it over freshly baked fish or brush it over grilled chicken.

 

1/2 cup (125 mL) pure maple syrup

1/3 cup (75 mL) white wine or apple cider vinegar

1/4 cup (60 mL) canola or extra virgin olive oil

1 tbsp (15 mL) finely chopped fresh flat leaf parsley

1 small clove garlic, rasped

1 tsp (5 mL) chopped fresh thyme or 1/2 tsp/2 mL dried

1 tsp (5 mL) Dijon mustard

 

In a bowl or liquid measuring cup, whisk together maple syrup, vinegar, oil, parsley, garlic, thyme and mustard until smooth.

 

Makes 1 cup (75 mL).

 

Tips: Cover and refrigerate for up to 5 days.

 

Use 1/3 cup (75 mL) of the vinaigrette to drizzle over about 8 cups (2 L) spring green mix.

 

Drizzle some of the vinaigrette over freshly baked fish such as salmon or tilapia or brush over grilled chicken for a kick of flavour.

 

 

 

 

  

 

Maple Carrot Donuts

These light and fluffy donuts are a wonderful baked treat to share with friends. Be sure to set some aside before the kids get their hands on them…they will disappear!

 

2 cups (500 mL) all-purpose flour

1/2 tsp (2 mL) each baking powder and baking soda

1/2 tsp (2 mL) each ground cinnamon and salt

1 cup (250 mL) sour cream

2 large eggs

1/3 cup (75 mL) canola oil

3 tbsp (45 mL) maple syrup

3/4 cup (175 mL) granulated sugar

3/4 cup (175 mL) finely grated carrot

 

Glaze:

1 cup (250 mL) icing sugar

2 tbsp (30 mL) maple syrup

 

Preheat oven to 350ºF (180ºC). Lightly spray donut pan with cooking spray; set aside.

 

In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

 

In a large bowl, whisk together sour cream, eggs, oil and maple syrup. Add sugar and whisk until combined. Add flour mixture, carrot and pecans, if using; stir until batter is smooth and no flour remains.

 

Scrape batter into a piping or resealable bag and cut corner. Pipe into prepared pans and bake for about 10 minutes or until tester comes out clean. Let cool completely.

 

Glaze: Sift icing sugar into a bowl and whisk in maple syrup until smooth and runny.

 

Dip each donut into glaze and place on cooling rack set over baking sheet. Enjoy immediately or let stand until glaze sets before serving.

 

Serves 12

 

Mini Donut Variation: Use mini donut pans instead of full-size donut pans. Will make 24 mini donuts.