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Lavallée Chomeur Pudding

The dessert served at our Maple Brunches, Chomeur Pudding, prepared by Chef Renée Lavallée (The Feisty Chef) from her own recipe has been a definite favourite. Many people have been asking us for the recipe, and thankfully Chef Renée has shared the recipe in one of her columns in the Chronicle Herald. This dessert is easy and quick to make, while the flavour is rich and delicious.Click here to view the full article. 

LAVALLEE CHOMEUR PUDDING

375 ml (1½ cup) water
250 ml (1 cup) maple syrup
375 ml (1½ cup) brown sugar
15 ml (1 tbsp) flour
Heat in a pot until it comes to a boil

113 g (1/2 cup) butter
201 g (1 cup) white sugar
2 eggs
192 g (1½ cup) flour
10 ml (2 tsp) baking powder
Pinch of salt
5 ml (1 tsp) vanilla
188 ml (3/4 cup) milk
Cream butter with sugar; add eggs one at a time. Add flour, baking powder and salt; then milk and vanilla. In large, deep baking or casserole dish, place hot maple liquid and spread cake batter on top. Place in pre-heated 190 C (375 F) oven and bake for 30-40 minutes.

Maple Blueberry Muffins

Maple Blueberry Muffins

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!

Mix together:
1/2 cup butter
1 1/2 cup maple sugar
2 eggs 

Mix together and add to first mixture:
2 cups flour
2 tsp baking powder
1/2 tsp salt

Add:
1/2 cup milk
2 cups blueberries (frozen or fresh)
Bake at 375 F for 30 minutes. Sprinkle tops with maple sugar.
 

Maple Barbecued Salmon

Maple Syrup and Salmon go great together. This is a perfect summer recipe as it makes a light and delicious meal. You could also try this recipe with our Maple BBQ Sauce

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.


Blueberry Juice Recipes

August marks the start of the Blueberry Season in Nova Scotia. At Acadian Maple we have a variety of blueberry products made with Nova Scotian Wild Blueberries. These recipes all use our Nova Scotian Wild Pure Blueberry Juice, which we sell in 1L and 375ml bottles. We also sell 4lb boxes of frozen wild Nova Scotian blueberries in our retail shop for $12.95. 

All recipes are from Saltscapes.

Wild Blueberry Mimosa
1 ounce (30ml) wild blueberry juice
3 ounces (90ml) champagne
In a champagne flute, add one ounce of wild blueberry juice. 
Pour champagne on top and garnish with fresh or frozen blueberries.

Wild Blueberry Martini
1 ounce (30 ml) citrus-flavoured vodka
1 ounce (30 ml) Creme de Cassis
2 ounces (60ml) wild blueberry juice
1 squeeze of lime
Add all ingredients to crushed ice. Shake, strain and pour into a chilled martini glass. 
Garnish with a skewer of blueberries.

Wild Blueberry Smoothie
2 ounces (60 ml) wild blueberry juice]
2 ounces (60 ml) orange juice
2 ounces (60ml) plain yogurt
2 ounces (60ml) ice
add additional fruits and berries in season as desired.)
Place all ingredients in blender and run until smooth. 
Garnish with a few blueberries. 
(prepared in advance and refrigerated, it makes an extremely quick and healthy breakfast for those on the run in the morning.)

Blueberry Spritzer
¼ cup (50 ml) wild blueberry juice
1 cup (250 ml) soda or sparkling water
1 teaspoon (5 ml) lemon juice, freshly squeezed
Garnish: lemon slices



August Recipe: Blueberry Cream Flan

1 1/2 cups all purpose flour
1/2 cup Maple Sugar
1 1/2 tsp baking powder
1/3 cup soft margarine
2 egg whites
1 tsp vanilla
3 cups blueberries (fresh or frozen - not thawed)
In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites, and vanilla; mix well. Press into bottom of 10 in / 3L cake pan, sprinkle with blueberries. 

Topping
1 egg, lightly beaten
2 tbsp all purpose flour
2 cups low fat plain yogurt
2/3 cup Maple Sugar
In bowl, sprinkle flour over yogurt. Add egg, sugar, and vanilla; mix until smooth. Pour over berries. 
Bake at 350 F for 60-70 minutes or until golden. Serve warm or cold. Makes 12 servings.
Delicious topped with any of Acadian Maple's Blueberry Products.


Maple Salad Dressing

3 tsp. Roasted Garlic
3/4 cup Pure Maple Syrup
2 cup Mayonnaise
4 tsp Parsley
2 tsp Dijon Mustard
1 1/2 tsp Lemon Juice
Salt & Pepper - to taste
Mix all ingredients together until completely combined. Store in refrigerator.