MaPLE Syrup Magic

Given Canadians' love for maple syrup, it's no wonder an iconic sugar maple leaf features front-and-centre on our country's flag, and in the name of our newest restaurant. Here are a few favourite recipes and tips fresh from our own annual maple syrup harvest. (The Spa at Deerhurst also offers maple sugar treatments that dramatically soften skin while smelling good enough to eat.)

BEYOND PANCAKES & FRENCH TOAST

Try some maple syrup: on fresh fruit especially grapefruit, mixed with peanut butter and spread on toast especially raisin bread, in a vanilla milkshake, as a glaze for roast squash or sweet potatoes, drizzled over cooked carrots or baked apples, stirred into apple sauce or yoghurt, added to your favourite BBQ sauce…

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MESCLUN SALAD WITH MAPLE VINAIGRETTE

This easy to make but impressive starter looks like a spring bouquet. Any leftover maple dressing can be refrigerated in a lidded jar and used within a couple of days on another salad, like one made with arugula, ripe pears, blue cheese or goat cheese and a sprinkling of toasted walnuts or pine nuts. Serves 4

INGREDIENTS

Salad
4 large handfuls of baby mesclun (mixed) greens
1 English cucumber
1/2 cup raisins
1/2 cup dried cranberries
Deerhurst maple vinaigrette (recipe follows)

Vinaigrette Dressing
3/4 cup canola oil
1/4 cup maple or apple cider vinegar
1 tbsp. Pommery or Dijon mustard
1 shallot or 1/2 a small red onion, diced very fine
Juice of half a lemon
Worcestershire sauce, to taste
Salt and pepper, to taste
Pure maple syrup, to taste

METHOD
To make the dressing:
Whisk together mustard, onions and vinegar. Add the oil in a slow stream, whisking steadily to thicken and emulsify the dressing. Season with lemon juice, Worcestershire sauce, salt and pepper. Whisk in a small amount of maple syrup and taste for sweetness.

To prepare the salad:
Cut both ends of the cucumber and slice it thinly lengthwise, about 1/4 inch thick. You'll need 1 slice for each serving. Some vegetable peelers also work well to do this. Pick though the greens and create small bunches with all the steam ends together. Form a circle about 1-1/2 inches in diameter with each cucumber length. Then fill each ring with enough of the neatly bunched lettuce so that your "bouquet" stays in place. Sprinkle the raisins and cranberries on each plate. Using a tablespoon, drizzle the dressing over each salad.

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EASY MAPLE GLAZED SALMON

Especially if you prepare the marinade/glaze in advance, this makes a quick and healthy weeknight dinner. Serve with steamed rice and edamame. Or of you have a bit more time, mashed potatoes flavoured with a tablespoon of whole grain or Dijon mustard. Serves 4

INGREDIENTS
4 6oz salmon filets
1 tbsp canola oil
1 shallot, diced
1 clove garlic, crushed or minced
1 tsp fresh ginger, diced fine
3 tsp soy sauce
1 cup maple syrup
2 tsp lemon juice

METHOD
Heat the canola oil in a small pot, add the diced shallots, garlic and ginger. Cook and stir over low heat without browning. Once the shallots are softened, stir in the soy sauce, maple syrup and lemon juice. Continue to cook the liquid over medium heat, reducing by 1/3, or until it thickens and the volume of liquid measures about 3/4 cup. Remove from heat and let cool.

Preheat oven to 350F. Place the salmon in a pie plate or bowl and pour over half the cooled liquid. Turn the salmon to ensure it’s coated. Marinate for 5 to 10 minutes. Place the salmon on a baking tray and roast for approximately 20 minutes. Brush the salmon with some of the remaining glaze 5 minutes before the end of cooking time. While the salmon is cooking, reheat the remaining glaze and drizzle over the fish when serving.

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MAPLE SUGAR PIE

This gooey traditional Quebec cousin to pecan pie can be dished up warm or at room temperature. Adding a dollop of whipped cream or ice cream makes it even better. Serves 8

INGREDIENTS
Your favourite pie dough recipe for a 9" single crust pie (store bought will also work in a pinch)
1 cup walnuts, toasted briefly in a dry skillet and coarsely chopped
3 large eggs
1 cup maple syrup
1/4 cup unsalted butter, melted and cooled
1/2 tsp pure vanilla extract
2/3 cup packed light brown sugar
1/8 teaspoon salt

METHOD
Arrange oven rack in middle position and preheat oven to 425F. On lightly floured surface using lightly floured rolling pin, roll out dough to about a 13" round. Fit into 9-inch pie plate. Trim edge, leaving 1/2" overhang, then fold over and crimp decoratively. Cover with plastic wrap and chill shell in refrigerator for 30 minutes.

Scatter walnuts in shell. In medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour mixture into pie shell over nuts. Transfer pie dish to a sturdy cookie sheet and bake 10 minutes. Reduce oven temperature to 350F and continue baking until crust is golden and center is just set, 25 to 30 minutes more. Transfer pie to rack and cool at least 10 minutes before cutting.

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