These recipes are re-printed with permission from The Maple Syrup Book by Janet Eagleson and Rosemary Hasner (The Boston Mills Press, 2006). We reviewed the book for this issue (read it here) because it is such a good fit for our focus on Ontario and Quebec, with lots of information about maple syrup written at a level that is accessible for younger readers, but it also includes delicious recipes that you will enjoy at home. We justified the placement of maple syrup recipes on our “healthy living” page because of its potassium, calcium and phosphorous content, as well as trace amounts of protein and some vitamins. When you want a sweetener, it’s one of the healthier choices!
Sue Edwards, who owns and operates the Country Caterer in Orangeville, Ontario (519-940-8460), is often asked to prepare this delicious dish for the many events she caters. Sue’s spontaneous nature is mirrored in the recipe—the ingredients are added in amounts you feel are appropriate rather than in a restrictive list. Maple salmon has made me a star with dinner guests more than once!
- 1 long filet of salmon
- 1 clove of garlic, minced
- Olive oil
- Maple syrup
- Fresh, cracked black pepper
Preheat the oven to 450°F (230°C). Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive oil and rub it into the flesh. Next, rub the garlic into the flesh.
Grind black pepper over the fish and rub it in, too. Finally, drizzle the salmon with maple syrup and rub it into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can also be barbecued over medium-high heat. Small pieces of salmon can also be used, but the cooking time must be shortened.
Grandma Pym’s Maple Nut Crème Pudding
My maternal grandmother, Olive Pym, made this recipe for special occasions only. Feeding hearty and healthy meals to six young mouths (plus Grandpa) through the hardships of the lean years took priority over “fancy” dishes like this.
- 2 cups (500 mL) milk
- 1 cup (250 mL) maple syrup
- 2 eggs
- 2 tbsp (30 mL) corn starch
- Pinch salt
- 1 cup (250 mL) chopped pecans
- 1 cup (250 mL) cream
Heat 1 3⁄4 cups (430 mL) milk and maple syrup in double boiler. Combine remaining milk with corn starch and salt. Add to hot mixture, stirring constantly. Cook for approximately two minutes.
Take a little of the milk mixture and beat into eggs. Add eggs to mixture in double boiler and cook for four minutes.
Pour into individual dishes and sprinkle with nuts. Eat hot or put in fridge to set and serve cold.
Variation: The original recipe called for walnuts but I prefer pecans. Use walnuts if you like them better.
This article is from Canadian Teacher Magazine’s Jan/Feb 2013 issue.