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Recipes

We believe strongly that cooking should be enjoyable and scrumptious.  Have some fun, experiment a little and enjoy our gourmet foods in your everyday cooking.  if you have any questions, ideas or suggestions please do not hesitate to contact us here.      We don't only want to sell great gourmet foods, we want you to be able to use them in your kitchen.  To add a little local flavour, a little flare or even as a secret ingredient.  We are continuously coming up with new recipes and improving upon old ones.  Please browse through this collection and if you see anything that needs modifying please let us know, or if you have a recipe of your own to add please email it to us and we will post it and give you credit for it.   Baked Goods Seafood Loyalist Brown Bread Maple Blueberry Muffins Maple Cornmeal Muffins Marinated Scallops Scallops & Mussels, Maple Vinaigrette Scallop and Peach Brochettes   Dessert Breakfast Maple Mousse Parrsboro Pie Maple Bread Pudding Christmas Pancakes Eggs in Pure Maple Syrup   Salad Dressings Maple Grilling Plank Maple Salad Dressing Blueberry Vinaigrette Maple Plank Salmon Maple Plank Chicken/Pork/Ribs Glazes & Marinades   Maple Mustard Glaze Blueberry Vinaigrette

Blueberry Vinaigrette Salad Dressing / Marinade / Glaze Ingredients 60 ml (1/4 cup) blueberry vinegar 15 to  30ml (1 to 2 tbsp) pure maple syrup 3ml (1/2 tsp) garlic (fresh or dried flakes) 1ml (1/4 tsp) fresh ground pepper 60ml (1/4 cup) olive or canola oil 10ml (2 tsp) poppy seeds (optional) 150ml (2/3 cup) fresh blueberries (optional)   Preparation 1) Mix all ingredients in a bottle with a tight fitting lid or bowl. 2) Shake or whisk well until all ingredients are mixed. 3) Cover and keep refrigerated, should last for 1 month.      Christmas Pancakes Ingredients 1 cup of all-purpose flour 1 egg milk 1/2 teaspoon of baking soda 1/2 teaspoon of salt vegetable oil   Preparation 1) Mix together in a bowl. Add enough milk that batter is not lumpy and can slowly pour. 2) In a large frying pan add vegetable oil. (1/3 inch) 3) Heat oil. 4) Using a tablespoon, make 6 small pancakes at a time. (Use a tablespoon of batter to make 1 pancake.) 5) Flip frequently. 6) Remove from oil when both sides are a golden brown. 7) Serve with butter and maple syrup     Eggs In Pure Maple Syrup  Ingredients Fresh eggs 2 cups (500)ml Maple Syrup   Preparation 1. Break eggs and drop in boiling maple syrup, one at a time. 2. Leave to cook and eat warm     Loyalist Brown Bread Ingredients 1/2 cup maple syrup 1 cup corn meal 2 cups graham flower 1 cup sour milk 1tsp. soda pinch of salt   Preparation Combine. Bake in medium oven at about 375F for 1 hour. If batter is too heavy, add milk, a drop at a time.     Maple Blueberry Muffins Ingredients 1 ½ cup flour                             1 egg beaten ¼ cup sugar                               ½ cup milk 1 tablespoon baking powder        ½ cup Acadian Maple Syrup ½ teaspoon salt                          ¾ cup rolled oats ¼ vegetable oil                          1 cup blueberries   Preparation Preheat oven 400 of 1. Sift all dry ingredients together, ,flour, sugar, baking powder, and salt.  2. Add rolled oats and mix well. 3. Make a well in the centre of the dry ingredients.       4. In another medium bowl mix the oil, beaten egg, milk, and Acadian Maple Syrup. 5. Mix the wet ingredients until they are well blended. 6. Pour the wet ingredients into the well of the dry ingredients. 7. Mix just to moisten, batter will be lumpy. 8. Gently fold in the blueberries and fill the well greased muffins tins ¾ full. 9. Bake for 25 to 35 minutes. Check at 25 minutes. Leave in muffin tins for 10 minutes to cool and remove. 10. Enjoy !!!!     Maple Bread Pudding Ingredients 2 cups bread crumbs 2 cup hot milk 1 egg ½ cup Acadian Pure Maple Syrup A pinch of nutmeg Seedless raisins    Preparation 1. Soak bread in hot milk for 10 minutes. 2. Beat egg with Acadian Pure Maple Syrup and nutmeg, and add to bread mixture. 3. Mix in seedless raisins to taste. 4. Pour into greased pan and bake in a 350 oven until brown and set. 5. Serve with HOT Acadian Maple pure maple syrup.     Maple Cornmeal Muffins Ingredients / Preparation Mix dry ingredients together: 1/8 cup cornmeal 1 1/8 cup whole wheat flour 3 tsp baking powder ½ tsp salt   Make a well in dry ingredients: Mix the following wet ingredients together and pour into the well: 1 egg well beaten ½ cup maple syrup ¾ cup milk 3 Tbsp. melted shortening or oil   Stir until well blended but do not beat.  Fill muffin tins. Bake for 20 min. at 400 OF.  I check at 15 min.       Marinated Scallops Ingredients 1 pound Nova Scotia bay scallops (or substitute sea scallops cut in quarters) 1/4 cup dry vermouth 1/4 cup maple syrup 1 garlic clove, minced Salt and pepper 1/2 cup dry bread crumbs 6 tablespoons (3/4 stick) butter Minced fresh parsley, to garnish Lemon wedges, to garnish   Preparation Marinate the scallops in the vermouth, pure maple syrup garlic, and salt and pepper for about 30 minutes. Drain and mix with the bread crumbs. Heat the butter in a large heavy skillet over medium heat. Add the scallops and sauté until they are cooked through, 3 to 4 minutes. Place on a warmed serving platter and garnish with the parsley and lemon wedges.    Yield 4 servings       Maple Mousse Ingredients / Preparation Heat 1 cup maple syrup at low heat. Beat egg whites (2 eggs) until stiff. Add syrup mixture to egg whites. Serve in small dessert dishes, garnished with flaked almonds, grated coconut or nuts.       Maple Mustard Glaze 125ml (½ c) Acadian Maple Syrup 15ml (1tbsp) Grainy Style Mustard 2 Cloves Crushed Garlic 5 ml (1 tsp) Grated Orange Rind Salt and Pepper to taste   Mix all ingredients together, and brush over salmon or Meat.       Parrsboro Pie Ingredients Begin with a one crust shell using your own recipe. Do not bake. 500ml (2 cups) Maple Syrup 125ml (1/2 cup) Brown Sugar 250ml (1 cup) Flour 125ml (1/2 cup) Butter 2.5ml (1/2 tsp.) Soda   Preparation Pour syrup into shell after adding soda to it. Combine flour, sugar and butter. Sprinkle over syrup. Bake about half an hour at 350 F This recipe is found in "The Sugar Bush Connection" by Beatrice Ross Buszek. For more information on this book or to purchase it please go here.       Maple Planked Chicken/Pork/Ribs Ingredients 4 servings of Chicken/Pork/Ribs 250ml (1/2c) Acadian Maple Syrup 15ml (1tbsp) Mustard 60ml (1/4c) Finely Chop Mixed Herb  (Chives & Parsley,) or (Chives & Rosemary) or (Dill, Basil, & Mint) or a mixture of all Herbs. Olive Oil Salt and Pepper to taste   Preparation 1. Soak maple plank in cold water for a minimum of two hours. 2. Preheat barbecue grill to high, about 500 to 600 degrees F. 3. Place maple plank on grill, close barbecue lid and preheat the plank for 2-3 minutes.     Lightly brush the Maple Plank with Olive Oil. 4. Brush the Chicken/Pork/Ribs, with olive oil and place on preheated grill. 5. Mix together Acadian Maple Syrup, Mustard, salt and pepper and mixed herbs, brush         the Chicken/Pork/Ribs with mixture. 6. Close barbecue lid. 7. When grill starts to smoke, lower to medium high heat, and cook 30 minutes or until            Chicken/Pork/Ribs has reached desired doneness Important: If plank flares up, spray with water.   Yield 4 servings       Maple Plank Salmon 1. Soak maple plank in clod water for a minimum of two hours. 2. Preheat barbecue grill to high, about 500 to 600 degrees F. 3 Place maple plank on grill close barbecue lid and preheat the plank for 2-3 minutes. 4. Place salmon fillets (either plain or marinated in Acadian Maple BBQ Sauce) onto the heated maple plank, close barbecue lid and cook salmon for 12-15 minutes. Brush salmon with Maple BBQ Sauce marinate or a Maple Mustard glaze during the last 4-5 minutes of cooking. 5. When salmon is cooked, serve on plank or carefully remove from hot plank to serving dish. Important: Check salmon every 3-4 minutes to ensure no fires.       Scallops & Mussels, Maple Vinaigrette Ingredients 36 Bay scallops 1 c Lemon juice, or more if need 1/2c maple syrup 36 Mussels, cleaned and de-bea 36 Asparagus 1 Boston lettuce 1 teaspoon Parsley-chopped   Dijon mustard vinaigrette: 1 Egg yolk 4 tbsp Dijon mustard 1 Egg-hard boiled, chopped 1/2 tsp Pepper 1/2 tsp salt Pinch of Sugar 1 tbsp onion-minced 1 Garlic clove-minced 2  tsp Shallots-minced 2  tsp Oregano 1  tsp Basil 2  tsp Parsley-chopped 1 cup olive oil 3 tbsp white wine 3 tbsp White vinegar   Preparation Remove small white muscle from scallops & marinate in lemon juice and pure maple syrup for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min.  Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay asparagus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve.    VINAIGRETTE: Combine egg yolk & mustard. Add all ingredients except oil, wine & vinegar. Add oil slowly in a stream then add white wine & white vinegar. When asparagus isn't in season, fresh, halved bartlett pears or halved avocado may be substituted.   Yield 6 servings, but this dish may also be served as a main course in greater quantities.     Scallop and Peach Brochettes Ingredients 2 tbsp yellow miso 2 tbsp rice vinegar 2 tbsp water 1 tbsp soy sauce 1 tbsp minced gingerroot 2 tbsp Pure maple syrup 1 tsp  green onions 8 Peaches, pitted and thickly sliced 2 cups scallops   Preparation In bowl, whisk miso, rice vinegar, water, soy sauce, ginger, maple syrup and sesame oil. Set aside.   Cut white and light part of green onions into 1-1/2-inch [3.5-cm] pieces. Set aside.   Alternately thread peach slices, scallops and green onions onto skewers [or lemongrass stalks]; arrange in shallow glass baking dish. Over top of brochettes, pour marinade. Refrigerate 30 minutes or overnight.   On greased grill, over medium-high heat, grill brochettes, turning occasionally basting with marinade, until scallops are cooked through and fruit and onions are golden, about 8 to 10 minutes.   Note: If using skewers soak in cold water for 30 minutes to prevent burning.   Yield 4 servings     Maple Salad Dressing Ingredients 3 tsp roasted garlic 6 oz Acadian Maple pure maple syrup 2 cups mayo salt & pepper to taste 4 tsp parsley 1/8 cup Acadian Maple blueberry vinegar Tabasco to taste Worcestershire sauce to taste 2tsp Dijon mustard 1 1/2 tsp lemon juice   Preparation Mix all ingredients together until completely combined.  Store un-used portion in the refrigerator.   Yield Several servings     Home | Wholesale | Contact | Policy Wine Mixes Juices Honey Syrups Confections Hard Goods Coffee & Tea Toppings & Preserves Gifts & Packages Custom Labels Maple Supplies