6 Recipes with Maple Syrup
I recently worked on a project for the Federation of Maple Syrup Producers Quebec’s India chapter. They are a food board that has come to India to help increase awareness about pure maple syrup from Canada. To do that, they run fascinating food campaigns that try to contextualise and Indianize recipes by substituting sugar with a healthier, sustainable, and vegan maple syrup. I was approached to make some recipes for a holiday season campaign and I was more than happy to come up with 6 great party ideas.
While some stories, like the Pecan Pie have their own story post, I really wanted to share all my recipes (also because this is all I have cooked in the last 5 weeks). I can’t wait to get back into the kitchen again!
Click on images below to see the recipe!
Bacon Wrapped Maple Grissinis
Ingredients
12 breadsticks or soup sticks
12 pieces of streaky bacon
1/3 cup pure maple syrup from Canada
Method
Wrap each breadstick with bacon
With a brush, lather the bacon portion of each stick
Preheat oven to 180 Celsius
On a wire rack, add the breadsticks and place in the oven
Cook until the breadsticks are caramelised brown but not burnt—at least 8 to 10 minutes
Ricotta Crostinis Two Ways
Dill Ricotta Crostini with Maple Candied Bacon and Slivered Almonds
Ingredients
A loaf of hard dry bread (like a French baguette or bruschetta bread)
250 grams of ricotta cheese
150 grams of streaky bacon
2 tablespoons of pure maple syrup from Canada
1 teaspoon of dried dill powder (1/2 that if you’re using fresh dil)
1 tablespoon of slivered almonds
2 teaspoons of extra virgin olive oil
Method
Preheat your oven to 180 Celsius and on a baking sheet place 1 inch diagonal cut pieces of bread. Put it in the oven and bake until the bottom is has turned golden brown, about 4 minutes. Flip and bake for another 3 minutes
On a wire rack or a baking sheet lined with aluminium foil, place individual strips of streaky bacon. With a paintbrush or a spoon, lather on maple syrup just enough to glaze each piece of bacon
Place the bacon in the oven at the same temperature (180 degrees) cook until the bacon reduces in size and the colour turns caramel brown. About 6 minutes, flip and bake for another 3 minutes
In a bowl, add ricotta and dried dill. Taste and add salt, pepper, or milk (or yogurt whey) if the mixture is too thick
Toast almonds on a medium high heat for no more than 2 minutes each side and let them cool to become crisp and gain some colour
To assemble, take a bread, spread a spoonful of ricotta, and top off with almonds and roughly chopped pieces of candied bacon.
Dill Ricotta Crostini with Strawberries and Maple Syrup
Ingredients
A loaf of hard dry bread (like a French baguette or bruschetta bread)
250 grams of ricotta cheese
150 grams of fresh strawberries, sliced thin
2 tablespoons of pure maple syrup from Canada
1 teaspoon of dried dill powder (1/2 that if you’re using fresh dil)
2 teaspoons of extra virgin olive oil
Method
Preheat your oven to 180 Celsius and on a baking sheet place 1 inch diagonal cut pieces of bread. Put it in the oven and bake until the bottom is has turned golden brown, about 4 minutes. Flip and bake for another 3 minutes
In a bowl, add ricotta and dried dill. Taste and add salt, pepper, or milk (or yogurt whey) if the mixture is too thick
To assemble, take a toasted bread, spread a spoonful of ricotta, and top off with strawberries and a drizzle of pure maple syrup.
Maple Cacao Granola
Ingredients
2 ¼ cups rolled oats
1/3 cups olive oil
½ cup whole pecans
½ cup whole almonds
½ cup raisins
1 cup sweetened cacao nibs
1 tablespoon cinnamon powder
½ teaspoon salt
½ cup pure maple syrup from Canada
Method
Preheat oven to 160 Celsius
Combine all ingredients other than the raisins and nibs in a bowl
Spread the granola on a large sheet pan and bake for 50-65 minutes (stirring every 20 minutes)
Let rest for about 30 minutes then add raisins and nibs.
Beet Burger with a Maple Balsamic Glaze
Ingredients (makes 2 patties)
1 beetroot, washed, peeled, and roughly chopped
½ cup boiled chickpeas
1/3 cup oat flour
1 medium onion
4 cloves of garlic, peeled
1 tablespoon of water
2 teaspoons red chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 teaspoons salt
2 tablespoons of vegetable oil
½ cup balsamic vinegar
2 tablespoons pure maple syrup from Canada
Method
In a food processor, add veggies and blitz for a couple of pulses. Add spices, blitz, and slowly pour in water and about a teaspoon of oil until the mix is a course paste
Take out and make in round patties, and place in the freezer for about 30 minutes
In a sauce pan on medium high heat, add balsamic vinegar and maple syrup. Let the mix come to a simmer and then put the heat on low.
Stir well for about 15 minutes until the vinegar has the consistency of chocolate syrup
In a skillet, add oil and heat on medium low heat. Place patties and press lightly to you desired shape. Cook on both sides for about 5 minutes
To plate, take toasted bun, place the patty, a drizzle your balsamic reduction, and top with other preferred burger accoutrements
Maple Walnut Chocolate Truffles
Ingredients
250 grams of dark chocolate
100 grams of graham crackers
½ cup brown sugar
½ cup and a tablespoon of pure maple syrup from Canada
½ teaspoon salt
¼ cup bourbon or whiskey
1 teaspoon vanilla
2 ½ cups of toasted walnuts, finely chopped
Method
In a medium bowl, stir together walnuts, graham cracker crumbs, brown sugar, and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
On top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm
