Maple staples

Once you try these syrupy treats, you’ll be stuck on them forever

By Jane RodmellJane Rodmell


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Maple Butter

Beat together 2 tbsp (30 ml) maple syrup, 1⁄4 cup (60 ml) soft butter, and 1⁄4 tsp (1 ml) cinnamon until fluffy. Serve on toast and scones.

Maple cream

Beat 3⁄4 cup (175 ml) whipping cream until soft peaks form. Gradually add 1⁄4 cup (60 ml) maple syrup and a drop of vanilla. Continue whipping until firm. Wonderful on fruit pies, cobblers, and crisps.

Maple berry shortcakes

Toss 2 cups (500 ml) fresh berries (or a combination of blueberries and peaches) with 1⁄4 cup (60 ml) maple syrup. Split 6 warm shortcakes or scones (or use slices of pound cake), pile berries in middle, and top with Maple Cream or plain whipped cream.

Maple snow taffy

Bring maple syrup to a boil and continue to boil until temperature reaches 234˚–240˚F (112˚–116˚C) on a candy thermometer. Pour hot syrup onto clean, fresh, packed snow in strips about 4″ (10 cm) long. Place a twig or Popsicle stick at one end. Allow to cool slightly and thicken, then twirl maple taffy onto the twig or stick and enjoy.

Spiced maple syrup

For a slightly different taste on your pancakes, combine 1⁄2 cup (125 ml) maple syrup with a strip of lemon zest and a pinch of freshly grated nutmeg and heat gently in a small saucepan for several minutes. (Don’t allow the mixture to boil.) Remove from heat and swirl in 2 tbsp (30 ml) butter and a handful of toasted pecans. You can also try the spiced syrup on sliced peaches or nectarines that have been browned in butter and dusted with ground ginger.

Maple vinaigrette

Whisk together 1 tbsp (15 ml) each maple syrup, apple cider vinegar, and lemon juice; 2 tbsp (30 ml) each walnut and vegetable oil; 1 finely chopped shallot or green onion; 1 clove finely chopped garlic; 1 tsp (5 ml) grated orange zest; and salt and freshly ground pepper to taste. Enjoy the dressing on a salad of mild greens, such as Boston lettuce, avocado slices, and orange wedges, or on grilled asparagus.

Maple marinade & basting sauce

Bring 1⁄2 cup (125 ml) maple syrup, 2 tbsp (30 ml) brown sugar, 1 tsp (5 ml) dry mustard, 1⁄4 cup (60 ml) ketchup, 1 clove finely chopped garlic, 1 tbsp (15 ml) each apple cider vinegar, lemon juice, and Worcestershire sauce, a dash of hot sauce, and salt and pepper to a boil, stirring until sugar melts. Lower heat and simmer 5 minutes. Kids will love this sweet and not-too-spicy glaze on barbecued chicken wings or other chicken pieces.

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Jane Rodmell