Poutine

Poutine

Poutine

Poutine is a typical and delicious finger food from Québec.

Crunchy, golden fries and cheese cubes are sprinkled with gravy which is made by mixing meat stock or roast stock with butter and flour.

We offer an original version with maple syrup for an entertaining and carefree evening, without counting calories.

PREPARAZIONE

4 servings

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Preparation: 20 minutes

Cooking: 25 minutes

Difficulty: medium

Snack

Author: MapleFarm

INGREDIENTS

  • 600g of frozen chips or fresh potatoes cut into thin strips
  • 150g of diced Fontina cheese
  • 500ml of meat stock
  • 2 tbsp. of tomato paste
  • 1/2 onion, chopped
  • 1 clove of garlic, chopped
  • 2 drops of Worcestershire sauce
  • 2 drops of apple vinegar
  • 1 tablespoon of  MapleFarm Maple Syrup, Grade A, Dark Variety
  • 35g of butter
  •  30g of flour
  • Salt
  • pepper
  • sunflower oil for frying
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INSTRUCTIONS

  • In a medium sized saucepan add meat stock, onion, garlic, tomato paste, Worcestershire sauce, vinegar, maple syrup and the pepper.
  • Boil, then reduce the heat and simmer for 15 minutes. Then strain and adjust the salt if necessary.
  • Melt the butter in a saucepan over a medium heat, add the flour and cook over a low heat for one minute while stirring continuously to create a roux.
  • Slowly incorporate the stock into the roux until it is completely mixed in and cook for a few minutes until the sauce has reached a fairly thick consistency.
  • Fry the chips and divide them into individual plates, sprinkle with the cheese cubes and cover with the hot sauce.

French Toast

French Toast

French Toast

French Toast, also known as eggy bread, German toast, gypsy toast, poor knights, or Spanish toast, is a classic example of a recycled recipe that becomes irresistible yummy.

In France, it is also known as pain perdu, precisely because the recipe was created to recycle stale bread.

Easy to prepare and with a sweet, mouth-watering taste, it is a must for brunch or a hearty breakfast full of energy.

PREPARATION

4 servings

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Preparation: 5 minutes

Cooking: 10 minutes

Difficulty: easy

Dessert

Author: MapleFarm

INGREDIENTS

  • 1 large egg
  • 20 g of melted butter
  • 120 g of milk
  • a pinch of cinnamon
  • 20 g of sugar
  • 30 g of flour
  • a pinch of salt
  • brioche or rustic sliced bread
  • butter for frying
  • Maple syrup, Grade A, Amber variety
amber-maple-syrup

INSTRUCTIONS

  • Beat the egg with a fork and add a pinch of salt, sugar, melted butter, milk and cinnamon.
  • Then add the flour until it is smooth and homogeneous.
  • Heat a frying pan and melt a teaspoon of butter.
  • Dip the brioche slices in the batter on both sides for 20 seconds and immediately put them in the pan, frying them for one minute on each side.
  • Serve hot with plenty of maple syrup and fresh fruit as desired.

Brussels sprouts with tomato sauce and maple syrup

Brussels sprouts with tomato sauce and maple syrup

Brussels sprouts with tomato sauce and maple syrup

Brussels sprouts are a winter vegetable with the pretty appearance of miniature cabbage.

There are several varieties and they are available on the market during the coldest months of the year, between November and March.

Rich in vitamins A, C, K and the B group, as well as iron, phosphorus, calcium and antioxidants, they contain few calories and can make a perfect side dish or if accompanied by rice pilaf, a tasty and balanced main course.

They have a strong and bitter flavour and go very well with sweet and sour condiments, especially maple syrup which gives them a sweet, caramel-like taste.

PREPARATION

2/3 servings

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Preparation: 5 minutes

Cooking time: 30 minutes

Difficulty: easy

Side dish

Author: MapleFarm

INGREDIENTS

  • 370g of Brussels sprouts
  • 1 tablespoon of EVO oil
  • 100g of tomato sauce
  • ½ onion
  • 1 garlic clove
  • 1 chilli
  • 2 tablespoons of Maple Farm maple syrup, Grade A, Amber variety
  • 1 tablespoon of soy sauce
  • ½ lemon
  • ½ teaspoon of cornflour
  • roasted peanuts
amber-maple-syrup

INSTRUCTIONS

  • Heat oven to 190°C.
  • Clean the Brussels sprouts by removing the hard stem and outer leaves, rinse them under water and cut them into halves.
  • Place them on a baking tray lined with baking paper and drizzle with extra virgin olive oil.
  • Bake for 25 minutes, until they are tender and slightly caramelised on the edges.
  •  In the meantime, prepare the sauce in a pan by browning the onion and garlic with a tablespoon of extra virgin olive oil.
  • Add the tomato sauce, maple syrup, soy sauce, the juice of half a lemon and the cumin.
  • Leave to cook for 10 minutes. At the end of the cooking time and in order to thicken, add half a teaspoon of sifted corn flour and stir to avoid lumps.
  • Return the rolls to the pan until the sauce has set well.
  • Remove from the fire and serve with coarsely chopped peanuts and, if desired, fresh spring onion.

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.

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.