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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.

July Recipe: Maple Moon Magic Punch

1 cup maple syrup     1 cup orange juice
1/2 cup each brandy and lemon juice
1/2 cup maraschino cherry syrup
1 orange, lemon, and lime; thinly sliced
Optional: 1 bottle champagne
Combine syrup, juices, brandy, and cherry syrup. Stir well and allow to stand about an hour. Chill. Just before serving, add champagne and pour over ice. Garnish with fruit slices. 
With champagne: 8 cups
Without champagne: 3 1/2 cups
This recipe is from the Sugar Bush Connection by Beatrice Ross Buszek, a maple cook book, with facts and folklore. This book is sold both online and in our retail shop.    

Maple Roasted Squash Soup

The two types of squash in this soup create a very smooth and rich consistency. 

 

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!