The Ontario Maple Syrup Producers Association is pleased to provide a delicious series of recipes using pure Ontario Maple Syrup.
These are just a sampling of the recipes found in the top selling Simply Maple cookbook available from the OMSPA. Contact us to purchase a copy.
Main & Side Dishes
- Maple Corn Bread
- 1 1/3 cups (325 ml) sifted all-purpose flour
- 4 tsp (20 ml) baking powder
- 1/2 tsp (2 ml) salt
- 2/3 cup (150 ml) cornmeal
- 2/3 cup (150 ml) milk
- 1/3 cup (75 ml) maple syrup
- 2 eggs, lightly beaten
- 1/4 cup (50 ml) butter, melted
- 1/4 cup (50 ml) maple syrup
- 1/2 cup (125 ml) walnuts, coarsely chopped
Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.
- Maple Chicken
- 2 lb (1 kg) chicken pieces
- 1/3 cup (75 ml) all-purpose flour
- 1/4 cup (50 ml) vegetable oil
- 1/2 cup (125 ml) maple syrup
- 2 Tbsp (30 ml) cider vinegar
- 2 Tbsp (30 ml) sherry
- 2 Tbsp (30 ml) soya sauce
- 2 tsp (10 ml) ground ginger
- 2 cloves garlic, minced
- 1/2 tsp (2 ml) pepper
- 1/4 tsp (1 ml) paprika
Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in 9" x 12" baking dish. In small bowl, mix together maple syrup, vinegar, sherry, soya sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350°F for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.
- Cabbage-Apple Casserole
The presentation and flavour are both impressive in this dish!
- 1 chopped apple
- 1 medium onion, sliced
- 1/4 cup 50 ml water
- 1/3 cup 75 ml apple cider vinegar
- 1/4 cup 50 ml Maple Stirred Sugar
- add fresh ginger about the size of a quarter (or a dash of ground ginger)
- 4 cups 1000 ml shredded red cabbage ( 1 medium)
- salt and pepper to taste
Sauté onion and apple in a little oil in a Dutch oven or frying pan until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold
- Squash Delight
A delicious variation, especially nice for people who thought they didn't care for squash!
- 2 lb 4.4 kg squash a favorite is Hubbard or Buttercup (your choice) cooked and mashed
- 2 Tbsp 15 ml Maple Syrup
- 1 medium onion, chopped fine
- 1 cup 250 ml shredded carrot
- 1 cup 250 ml sour cream
- 284 ml can cream of chicken soup
- 8 oz 250 g package prepared stuffing mix
Prepare squash. In small mixing bowl, combine onion, carrot, sour cream, Maple Syrup and soup. Fold into squash. Prepare stuffing as directed and spread half in bottom of 12" X 7" X 2' baking. Spoon squash mixture on top. sprinkle with remaining stuffing. Bake at 350. F for 30 minutes. Serves 6.
- Grilled Maple-Glazed Rainbow Trout
This easy to prepare glaze adds a delightful maple sweetness to savoury Ontario Trout
- 2 - Ontario Rainbow Trout Fillets, with skin (8oz/250g each)
- 1/4 cup (50ml) - Ontario Maple Syrup
- 2 tbsp (25ml) - sodium-reduced soy sauce
- 2 tbsp (25ml) - rice vinegar
- 1 tbsp (15m l) - vegetable oil
Preparation time: 15 minutes
Grilling time: 20 minutes
Nutritional information: 1 serving
Calories: 243, Protein: 26g, Fat: 11g, Carbohydrate: 9g, Fibre: 0g, Sodium: 230mg
Glaze: Mix together maple syrup, soy sauce, rice vinegar and oil; pour into large flat dish. Add fillets, skin side up and let stand for 5 to 10 minutes.
Arrange fillets in greased grill basket; close lid of basket. Place basket on grill over medium heat; close barbecue cover and grill for about 7 minutes per side or until fish is opaque and flakes easily when tested with fork. Cut each fillet in half to serve.
Tip: If you do not have a grill basket, cook the fish on a greased disposable foil baking sheet on the grill rack. Do not flip but cook with the cover down for 10 to 12 minutes or until fish is opaque and flakes easily when tested with fork.
- Pork Tenderloin with Maple Pepper Coating
- 2 Ontario pork tenderloins, well-trimmed, about 12 oz (375 g) each
- 2 Tbsp (30 ml) Ontario maple syrup
- 3 Tbsp (45 ml) Dijon or grainy mustard
- 1 Tbsp (15 ml) canola oil
- 1 Tsp (5 ml) coarse black pepper
Combine ingredients and spread mixture over pork on all sides.
Preheat barbecue on high; reduce heat to medium. Place pork on a greased grill and cover for about 15 to 20 minutes or until internal temperature registers 155°F (68°C). Remove to a cutting board. Tent loosely with foil. Let rest 5 minutes before slicing.
Preheat oven to 400°F (200°C). Place pork in a shallow pan lined with foil. Roast for about 20 t0 25 minutes or until internal temperature reaches 155°F or (68°-71°C) with a meat thermometer.
Serve with cooked pasta or mashed potatoes and a green salad.
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