Lavallée Chomeur PuddingThe 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
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!
1/2 cup butter
1 1/2 cup maple sugar
Mix together and add to first mixture:
2 cups flour
2 tsp baking powder
1/2 tsp salt
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.
August Recipe: Blueberry Cream Flan1 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.
2 cups low fat plain yogurt
Delicious topped with any of Acadian Maple's Blueberry Products.
Maple Salad Dressing3 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.