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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.
Acadian Maple Sour Cocktail Recipe

Acadian Maple Sour Cocktail Recipe

2oz Whiskey or Bourbon and pure maple syrup!
  • Yuka Haverstock

Brown Butter Tarts with Maple

This recipe is by Janet Todd, winner of Taste of Nova Scotia's March 2014 recipe contest.

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

  1. Preheat oven to 450 degrees.
  2. Whisk together the flour, sugar, nutmeg and salt.
  3. Grate in the frozen butter using the large holes of a standard box grater and toss quickly to thoroughly coat with flour.
  4. Sprinkle in the ice water then stir until a dough forms. Knead the dough just a few times as needed to bring everything together.
  5. Immediately roll it out thinly – about 1/4 inch thick – and cut out 12 circles.
  6. Fit them into a lightly oiled muffin tin.
  7. Brown the butter by placing it in a saucepan over medium heat, heating and melting it until it begins to steam and foam.
  8. Keep a close eye on it as it foams. Swirl it gently, watching the color. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the maple syrup, brown sugar, eggs and vanilla.
  9. Add the flour and stir to combine. Put together and bake for 10-12 minutes.

 

Source: Taste of Nova Scotia

  • William Allaway

Maple Glazed Baby Carrots

This recipe is easy and delicious. A nice change to plain carrots!

Ingredients:

  • 2 packages of baby carrots (12 oz/340 g each)
  • 1/4 cup Catalina dressing
  • 1/4 cup maple syrup
  • 1 Tbsp. non-hydrogenated margarine
  • 1/2 cup coarsely chopped pecans, toasted

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

  • William Allaway

Hot Maple Walnut Sauce

Saute 1/4 cup of chopped walnuts in 2 tbsp of butter until hot, about 2 minutes. Add 1/3 cup of maple syrup and heat. Serve over vanilla ice cream. Makes 1 cup.

 

Source: Chatelaine Recipes

  • William Allaway

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.