Hot Cross Buns

Hot Cross Buns

Hot Cross Buns

Hot Cross Buns are soft, sweet buns traditionally eaten on Good Friday.

Originally from Anglo-Saxon countries, the recipe has also spread to Canada.

There are many legends surrounding this recipe. It is said to have beneficial effects: a small bite is enough to cure flu or seasonal illnesses.

For some they are a symbol of friendship all year round, for others they protect sailors from shipwrecks and houses from fires.

What is certain is that they are a delicious breakfast!

PREPARATION

10 servings

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Preparation: 30 minutes - 4 hours rest time

Cooking: 15 minutes

Difficulty: medium

Dessert

Author: MapleFarm

INGREDIENTS

maple-syrup-very-dark-color

INSTRUCTIONS

  • Mix 50g of flour with 25g of water and 4g of brewer’s yeast. Let the dough rest until it has doubled in size.
  • In the planetary mixer put the remaining flour, the previously prepared dough, milk, an egg, lemon peel and maple syrup.
  • Knead until the dough is sticky but homogeneous.
  • Add the salt and continue kneading.
  • Let the dough rest for a few minutes, then resume kneading and gradually add the
  • the butter in small bits. Continue to knead until the dough detaches completely from the bowl.
  • Finally, distribute the sultanas evenly.

Mini Pecan Pie for the festivities

Mini Pecan Pie for the festivities

Mini Pecan Pie for the festivities

Pecan Pie is a traditional Canadian and American pecan and maple syrup pie.

It is made for Thanksgiving and New Year’s Eve celebrations.

We’ve made it in mini portions, but there’s no reason why you can’t make a single 21 cm Pecan Pie. Despite the large amount of maple syrup and dark sugar it contains, the filling has an unusually fresh taste that everyone will love.

Serve cold with a scoop of vanilla ice cream or lightly whipped cream or even unsweetened.

PREPARATION

4-6 mini pies

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Preparation: 20 minutes

Cooking: 30 minutes

Difficulty: medium

Dessert

Author: MapleFarm

INGREDIENTS

For the shell:

  • 100 g of flour
  • 55 g of butter
  • a pinch of salt
  • 10 g of sugar
  • 1 teaspoon of vinegar
  • 50 ml of cold water

For the filling

To decorate

  • pecans as needed
amber-maple-syrup

INSTRUCTIONS

  • Place all the ingredients for the shells in the mixer and blend until you obtain a smooth dough. Wrap the dough in food wrap and place in the refrigerator for about twenty minutes. Then roll it out into small buttered moulds. This makes 4 mini pecan pies with a diameter of 10 cm.
  • Start preparing the filling by melting the butter and weighing out the other ingredients.
  • Mix the maple syrup with the dark sugar and eggs in a bowl using a hand whisk, then add the salt and cinnamon.
  • Add the warmed melted butter and mix thoroughly, then add the pecans, chopped with a knife or coarsely chopped.
  • Fill the previously prepared shells with the filling.
  • Decorate with the pecan halves and cover the entire surface of the pastry.
  • Bake for 30 minutes and allow to cool well before serving.

Salmon with maple syrup vinaigrette

Salmon with maple syrup vinaigrette

Salmon with maple syrup vinaigrette

A perfect salad to open your Christmas lunch with a maple syrup vinaigrette that brings out the best in smoked salmon.

There are all the flavours of the festive season in this easy-to-prepare and impressive dressing. The pomegranate juice can be made by cutting the fruit in half and extracting the juice, which is then strained through a common juicer.

The maple syrup and chilli peppers go well with the tartness of the juices, giving a delicious flavour to the winter salad and salmon.

To complete your maple syrup vinaigrette, you can add the aromatic touch of fennel seeds or another fresh aromatic herb such as dill or mint.

PREPARATION

4 servings

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Preparation: 10 minutes

Cooking time: -

Difficulty: easy

Appetizer

Author: MapleFarm

INGREDIENTS

For the vinaigrette

For the salad

  • 100 g of smoked salmon
  • 1 fennel 
  • 2 oranges
  • 1 handful of pomegranate seeds
  • a few fennel seeds (optional)
limited-edition

INSTRUCTIONS

  • For the vinaigrette, whisk the juices, maple syrup, oil and balsamic vinegar together to form a smooth sauce. Adjust the chilli as required and add a pinch of salt.
  • Prepare the salad. Clean the fennel and slice it thinly with a mandoline or knife. Peel the orange and remove all the white parts, then cut it into thin slices.

    Gingerbread cookies with maple syrup

    Gingerbread cookies with maple syrup

    Gingerbread cookies with maple syrup

    Maple syrup gingerbread cookies are the most traditional festive biscuits. Very sweet and spicy-scented, they are a real December tradition when baked together as a family.

    The dough is very easy to prepare, but it needs to be refrigerated for at least a couple of hours to reach the right consistency to cut out the biscuits. This is enough time for a hot chocolate and a board game.

    The gingerbread cookies with maple syrup should be placed well apart on the baking tray because they will swell during baking. If you are making them to hang on the Christmas tree, remember to poke a hole in the top with a straw.

    The decoration should be done when the biscuits are well chilled and you can indulge yourself! Of course, they are also delicious in this way… How many will be left on the tree at the end of the festive season?

    PREPARATION

    50 cookies

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    Preparation: 10 minutes (+ rest time)

    Baking: 15 minutes

    Difficulty: medium

    Dessert

    Author: MapleFarm

    INGREDIENTS

    • 150 g of butter
    • 380 g of flour 00
    • 160 g of sugar
    • 140 g of Maple Farm Maple Syrup, Grade A, Dark variety
    • 1 egg
    •  the tip of a teaspoon of bicarbonate soda
    • 1 teaspoon of cinnamon
    • 1 teaspoon of cardamom
    • 1/2 teaspoon of ginger
    • the tip of a teaspoon of cloves
    • 1 pinch of salt
    • 1 pinch of white pepper

    For the icing

    • 3 tablespoons of icing sugar
    • egg white as required
      limited-edition

      INSTRUCTIONS

      • Soften the cubed butter at room temperature, then whip it together with the sugar. 
      • Then add the other ingredients: flour, spices, maple syrup, egg, salt and baking soda. The mixture is fragrant and very soft and almost creamy.
      • Wrap the dough in cling film or a food bag and leave it in the fridge for a couple of hours or overnight.
      • Heat the oven to 180° and, in the meantime, roll out the dough to a height of half a centimeter. Cut out the biscuits using the biscuit cutter. Then place them on the baking tray, well spaced out, as they will expand during baking. 
      • If you want to hang them, make a hole at the top, bearing in mind that the hole will tend to tighten during baking.
      • Bake for 12-13 minutes. Leave to cool on the baking tray for ten minutes, before moving gently.
      • When the maple syrup gingerbread cookies are cold, prepare the icing with icing sugar and a few teaspoons of egg white and then decorate with the eyes and mouth. You can also use food coloring for a more imaginative effect.