Here's one from Christine Morton
MAPLE SYRUP COOKIES
Preheat oven to 375 degrees
Cream shortening and brown sugar until fluffy. Beat in egg, syrup and vanilla.
Mix well
Add flour, baking powder and salt and stir in mixture, add coconut.
Drop by spoonfuls 2 inches apart.
Baking time 10 - 12 minutes
These are delicious and kids will love them.
HHHMMMMM, these sound like a great Taste of Nova Scotia treat don't they?!?
If you make them, please do share pictures and tell us what you think of them.
Of course if you need maple syrup, we've got plenty here at Acadian Maple. Click on over to our Online Store, call in an order or drop by the shop on Peggy's Cove Road.
See more recipes collected and shared by Cindy Day
]]>
Maple Pumpkin Soup with Candied Pecans and Pumpkin Seeds
By the Kilted Chef
Soup:
place the maple syrup into a pot along with the ginger and cinnamon stick, bring to a boil, reduce to low and simmer for 5 to 10 minutes until reduced by half.
Stir in the pumpkin puree, the broth and the spices along with salt and pepper to taste.Cook for 5 to 10 minutes, then stir in the coconut milk. Heat through.
Serve with sour cream and candied pecan and pumpkin seeds
Candied Pecan and Pumpkin Seeds
place the pumpkin seeds and pecans into a skillet and heat over medium-high heat until they are fragrant. Add the salt and cinnamon along with the maple syrup and saute stirring constantly until the maple syrup starts to caramelize. Place the mixture onto a parchment lined baking sheet and let cool. Crumble before serving.
#OneTable #stayinlove #getyourhandsonlocal
VegaDirect.ca Restaurant, Hotel, and Catering Supplies Company Country Magic Produce Acadian Maple Products The Spoonery Woodenware & Needful Things
NEPTUNE’S HORSE 🐎
Like the ocean spray on a windy day.
1.5oz Sea Fever™ Coffee Maple Rum
2.5oz Table cream (18% bf)
Serve over ice, top with whip cream for fun, drizzled with MORE maple 🍁!
Need some Sea Fever?
Drop by, we’re OPEN 11am-5pm , Wed . - Sun. Or order online anytime OR drop by the NSLC!
Online Store, shipped to your door: Https://www.acadianmaple.com
Acadian Maple is a key ingredient in our Sea Fever Coffee Maple Rum, so is our Full Steam Coffee!
It's a Taste of Nova Scotia that invites you to #getyourhandsonlocal !
Who says you can’t have grilled cheese for breakfast? This recipe uses French toast, bacon and aged cheddar to give you all the excuses to whip this up first thing Sunday morning.
Serves: 2
Ingredients:
In a medium bowl, whisk together eggs, milk, cinnamon, orange zest and salt. Dip each slice of bread into egg mixture, on both sides. In a large pan, over medium heat, place 2 Tbsp butter and allow to melt. Cook each side of French toast for 2-3 mins until golden and cooked through. Set aside and allow to cool.
In the same pan over low heat (low and slow makes for the best grilled cheese), melt remaining butter and place rosemary in pan, stirring to release aroma. Place two slices of French toast down, sprinkle each with 1/4 of the cheese. Place 3 (1/2) slices of bacon on each half, top each with remaining cheese and top with French toast.
Place lid over pan and allow to cook 4-5 minutes until golden and crispy, carefully flip and continue cooking 4-5 minutes, without lid until cooked through and golden. Remove from pan and allow to cool 1-2 minutes. Cut in half, drizzle with syrup and enjoy immediately.
]]>by Cindy Day
It’s been quite a week. At times like these, I’m always very impressed with the resilience of Atlantic Canadians.
Right now, social media is awash with clever ideas to help us get through this together. I can’t help but notice how many people are baking bread. I recently saw a few tweets asking why. Personally, I can’t think of a smell that takes me to a safer place. The aroma of warm yeast brings me back to the farm; bread was a staple on the kitchen table.
I remember mom telling me that when she was young, Grandma would stay up all night on Monday to bake the bread she needed for the week ahead. There were 11 of them so it took a couple of dozen loaves each week.
I digress. I love to see that people are getting back in the kitchen, to cook or bake during this stressful time and that’s why I’m excited about sharing some mouth-watering recipes that landed in my inbox following a fun contest that wrapped up last week.
A couple of weeks ago I shared two of my favourite maple recipes then asked for yours. The response was overwhelming.
As promised, I have randomly chosen a winner. The prize pack which consists of an autographed copy of my book Grandma Says and a 26-week subscription to SaltWire Network goes to Teresa Smith, from Fall River, N.S. Congratulations Teresa.
During my call for recipe submissions, the good people from Acadian Maple Products reached out to say they would like to sweeten the pot by offering a box of Maple goodies. How wonderful!
So, I decided to have a close look at the recipes and award the prize to my favourite. I couldn’t try them all, but I made a few and probably gained a few pounds too! The winner of the Acadian Maple products is Gary MacKay from Tyne Valley, P.E.I. I made the chicken on Sunday and it was outstanding!
Ingredients:
Method:
In a skillet, melt half the butter and cook the mushrooms, ham and green onion just until mushrooms are soft. Slit thick portion of each chicken breast to form a pocket; insert a spoonful of ham mixture. Secure with toothpicks or skewers. Roll each breast in flour seasoned with salt and pepper. Add remaining butter to skillet; over medium heat, brown chicken on all sides. Transfer to shallow casserole. In the same skillet, cook sliced onion until softened; add savoury; spoon over chicken. Pour maple syrup over. Add water to the skillet and stir up browned bits from the bottom; pour into casserole. Bake, uncovered in 350-degree oven for 30 to 40 minutes. Remove skewers before serving.
Look for more marvellous maple recipes each Monday in April.
Meet the McCormick family! Brad is the 6th generation to harvest maple from his great, great, great Granddad's sugar bush in Rodney, Cumberland County, NS. He and his father, Kevin McCormick and their fellow members of the Maple Producers Association of Nova Scotia, keep Acadian Maple Products well-stocked in maple. Let’s hope the passion for maple “runs” in the family and that little Graci will keep the tradition going.
]]>1/2 oz Acadian Maple Syrup
3-4oz's of Fresh Lime Juice
Combine in a shaker with ice, shake vigorously, and strain in a tall rocks glass filled with ice and top off with club soda.
Sip and enjoy!
]]>
For the Pastry
3 cups flour
1 cup sugar
1 freshly grated whole nutmeg
½ teaspoon salt
1 cup frozen butter, grated
½ cup ice water
For the filling
½ cup butter
½ cup Acadian Maple syrup
½ cup brown sugar
2 eggs
2 teaspoons vanilla
2 tablespoons flour
Directions
Source: Taste of Nova Scotia
]]>This recipe is easy and delicious. A nice change to plain carrots!
Ingredients:
Directions:
Cook carrots in boiling water in large saucepan on medium heat 12 to 14 min or until tender; drain in colander.
Meanwhile, mix dressing and syrup in same saucepan; cook 15 to 20 min. or until hot and bubbly, stirring occasionally. Add carrots; cook 5 min. or until glaze is thickened to desired consistency, stirring frequently.
Add margarine; stir until melted. Stir in nuts.
Source: Kraft Canada
]]>
Source: Chatelaine Recipes
]]>Blueberry muffins with a hint of maple flavour. These muffins are a delicious summer treat. You can find both maple sugar and frozen blueberries in our shop. Enjoy!
This recipe is from Saltscapes.
4-6 salmon fillets, skin attached
1 cup (250 mL) maple syrup
1 small onion, chopped
2 tablespoons (30 mL) apple cider vinegar
1 tablespoon (15 mL) Worcestershire sauce
1-2 teaspoons (5-10 mL) pepper sauce
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) dry mustard
Prepare sauce by combining syrup, onion, vinegar, Worcestershire sauce, pepper sauce, salt, and dry mustard in a small pan. Bring to a boil over medium heat. Simmer for 4 or 5 minutes and set aside to cool.
Sauce can be stored in the refrigerator before using.
Heat barbecue to medium-hot. Lightly paint salmon with the maple glaze and lay the fillets skin-side up on the grill. Carefully turn fillets and continue to cook skin-side down. Baste fish with glaze several times as it continues to cook. Fish is done when it easily flakes, about 8 to 10 minutes.
All recipes are from Saltscapes.
]]>
1 Butternut Squash
1 Buttercup Squash
2 Onions, peeled and cut in ¼
6 cloves Garlic, smashed
8 leafs Sage, fresh
½ c Acadian Maple Syrup
1 tbsp Chinese Five Spice powder
2 tbsp Salt
Garnish:
12 Sage Leaves
½ c Foxhill Quark Cheese
2 tbsp Acadian Maple Syrup
Preheat the oven to 350F.
Cut the squash into ¼‘s and scoop out the seeds; leave the skin on.
In a roasting pan, add the squash, onions, garlic and sage. Sprinkle with 5-spice powder,
maple syrup and salt. Roast in the oven for about 45 minutes or until some color
develops on the vegetables.
When the squash is well roasted and soft, add to a pot and cover with water, bring to a boil and simmer
10 minutes until falling apart.
Use a hand blender or food processor to puree and season with some salt if needed.
Pour into bowls and garnish with 1 tbsp quark cheese, a sage leaf and a little maple syrup.
Thanks to Jon Geneau for this recipe!
]]>Source:The Sugar Bush Connection by Beatrice Ross Buszek
]]>1/2 to 3/4 cup maple syrup
Place peeled and halved fruit in shallow pan. Cover with syrup. Bake at 350 degrees Fahrenheit until tender.
Source: The Sugar Bush Connection by Beatrice Ross Buszek
Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.Source: Epicurious
Pears:
1 tablespoon unsalted butter
3 ripe Bartlett pears, unpeeled, quartered, cored
1/4 cup pure maple syrup
1/4 cup crème fraîche or sour cream
1/8 teaspoon salt
For flan:
Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes. Stir in cream; return to simmer.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot cream mixture. Whisk in salt. Strain custard into another large bowl. Cover and chill until cold, at least 2 hours and up to 1 day.
Preheat oven to 300°F. Stir sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Pour syrup into 9 1/4x5 1/4x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides. Let stand 10 minutes.
Pour custard into pan with syrup. Place loaf pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of loaf pan. Cover roasting pan with foil. Pierce foil all over with fork. Bake flan 1 hour 45 minutes. Increase oven temperature to 325°F. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer. Remove flan from water. Transfer to rack; cool to room temperature. Cover and refrigerate overnight.
For pears:
Preheat oven to 375°F. Melt butter in heavy large ovenproof skillet over medium-high heat. Arrange pears, 1 cut side down, in skillet. Cook until brown, about 4 minutes. Turn onto second cut side and cook until brown, about 4 minutes longer. Stir in maple syrup; bring to boil. Place in oven and bake until pears are tender, about 25 minutes. Using slotted spoon, transfer pears to plate. Whisk crème fraîche and salt into sauce in skillet. Return pears to skillet and toss to coat.
Run sharp knife around edge of flan to loosen. Invert flan onto platter. Surround with pears and sauce.
Source: Epicurious
]]>In a heavy bottomed pot, melt the butter. Add the onions and garlic and sautee until translucent. Add the mushrooms and cook until all the liquid has evaporated. Add the rice, stock, bay leaves, ample syrup and salt and pepper. Cook for about an hour; until the rice is very cooked. Puree half of the soup, and add back to the pot. Add the cream and more seasoning if needed. Also, thin out with more stock if the soup is too thick for you. This soup is better the next day, and for many days after that too.
Source: Renée Lavallée, The Feisty Chef
]]>Brine pork:
Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours.
Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours.
Roast pork:
Put oven rack in middle position and preheat oven to 350°F.
Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin.
Roast pork until thermometer registers 140°F, about 1 1/4 hours. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more. Remove from oven and let stand in pan 15 minutes. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered, while making sauce.
Skim fat from pan juices and discard, then transfer jus to a small saucepan and bring to a simmer. Stir together cornstarch and water and whisk into jus. Simmer, stirring, until slightly thickened, about 1 minute. Remove from heat and stir in remaining tablespoon syrup. Serve pork with sauce.
Add a few raisins and a dash of cinnamon. Bake until tender. Serve hot.
]]>