Skip to content

Maple syrup adds sweetness to Canadian taste buds

This week's recipes include Maple Glazed Salmon/Trout, Maple Syrup Cookies, Maple Glaze, and Maple Syrup Cake
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

Canadian maple syrup, the pure kind, is in high demand despite what is considered a high price.

Quebec, Ontario, New Brunswick and Nova Scotia are the highest maple syrup producing locations in Canada, with producers working diligently to meet requests for the Canadian syrup.

In celebration of Canada’s maple syrup, this week’s recipes highlight ways to enjoy maple syrup.

• • •

Maple Glazed Salmon/Trout

1 tbsp. vegetable or olive oil
6-3 oz. boneless, skinless salmon or steelhead trout fillets
salt and pepper to taste
1/3 cup real maple syrup
2 tbsps. soy sauce
1 tsp. sesame oil
2 cloves garlic, finely minced
2 tsps. grated or ground ginger

Preheat oven to 375 degrees F.

Heat a cast iron pan or other oven-safe skillet over medium high heat and add the oil.

Season fillets on both sides with salt and pepper. Add to pan, top side down. Let brown until caramel coloured on first side, about 2 minutes. Flip fillets to brown the other side.

While fillets are browning, whisk syrup, soy sauce, sesame oil, garlic and ginger in small bowl. Pour over fillets.

Place the skillet in the pre-heated oven, uncovered, and cook for 7-10 minutes until fish fillets flake with a fork.

Spread glaze from pan over the fillets before serving.

• • •

Maple Syrup Cookies

1 cup soft butter (not margarine)
1 cup packed brown sugar
1 egg
1 cup real maple syrup
1 tsp. vanilla extract
1/2 tsp. maple extract
2 tsps. baking soda
1/2 tsp. salt
4 cups all-purpose flour
1/3 cup fine granulated sugar for topping

Preheat oven to 350 degrees F. Grease cookie sheets.

Cream butter and brown sugar. Add egg, syrup, vanilla and maple extracts. Mix until well blended. Sift flour, salt and baking soda together then stir into egg mixture. Combine thoroughly.

Shape into 1 inch balls. Roll in the fine sugar.

Place 2 inches apart on cookie sheets and flatten slightly. 

Bake for 8-10 minutes. Cool on rack.

Note: If you use a glaze on the cookies, do not roll in sugar before baking.

• • •

Maple Glaze

2 cups icing sugar
1/2 cup brown sugar
1/4 cup real maple syrup
enough milk to make spreadable glaze

Mix icing sugar, brown sugar and syrup together. Add milk until glaze reaches desired consistency. Spread on cookies. May also be used on a cooled cake.

• • •

Maple Syrup Cake

2 1/4 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 cup butter, softened
1/2 cup sugar
1 egg, lightly beaten
1 egg yolk, lightly beaten
1 cup pure maple syrup
1/2 cup hot water

Grease and flour a 10 inch bundt pan.

In medium bowl, combine flour, baking powder, baking soda, salt and ginger and set aside.

In large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and beat until combined. Add egg, egg yolk and maple syrup. Beat one minute.

Alternately add flour mixture and hot water to butter mixture, beating at low speed after each addition.

Spoon into prepared pan and spread evenly.

Bake at 375 degrees F for 45 minutes or until toothpick comes out clean. Cool on wire rack for 10 minutes then invert cake onto a serving plate. Cool completely.

Ice with a maple glaze and sprinkle with coarsely chopped walnuts or pecans.

Joyce Walter can be reached at ronjoy@sasktel.net

push icon
Be the first to read breaking stories. Enable push notifications on your device. Disable anytime.
No thanks