50 Delicious Maple Recipes (2024)

FAQs

What Flavours compliment maple? ›

Although maple is lovely all year round, it's definitely best in comforting fall dishes. It plays well with other seasonal flavors — apple-maple and maple-cinnamon being classic combinations — but it also complements foods more commonly associated with savory dishes, like bacon or rosemary.

Rigorous tests are run in order to ensure the purity of the syrup, and to make sure it has the perfect color, taste, texture and transparency. Indeed, maple syrup cannot simply be produced and poured into bottles without any thinking, like it is the case for commercial pancake syrup.

While it lacks vitamins, maple syrup is rich in certain minerals, such as manganese. It also has antioxidants that may offer health benefits, such as lowering cholesterol and supporting brain health. But, its high sugar content can lead to tooth decay and further health problems for people with diabetes.

In Canada, maple syrup must be made entirely from maple sap, and syrup must have a density of 66° on the Brix scale to be marketed as maple syrup. In the United States, maple syrup must be made almost entirely from maple sap, although small amounts of substances such as salt may be added.

North Americans in general seem to have a sweet tooth, & eating fried breakfast foods with maple syrup is quite common. Pancakes are the usual target, but eggs & bacon (& ham, why not) are also sweetened this way. In Canada, & probably places like New Hampshire or Vermont, you can get eggs poached in maple syrup!

In a bowl, put the maple spread, maple sugar or maple syrup. Gradually add the sour cream and stir until you have obtained a smooth mixture. Sprinkle with cinnamon and refrigerate until serving time. Try it with fresh fruit (apples, pears, pineapple, peaches, strawberries, orange, etc.), cookies, cake, etc.

Grade A is said to be the most preferred grade by consumers because of its light maple flavor and reminiscence of synthetic maple syrups, aka corn syrup based impostors. Grade B is produced later in the season and has a darker, grittier color, thicker viscosity, more robust maple flavor and more minerals.

Maple syrup has a rich, caramel-like taste, with subtle notes of vanilla and butterscotch. Honey is slightly sweeter and often described as having a floral flavour. Both sweeteners come in several varieties, with each having a unique taste.

Exporters and Importers

In 2022, the top importers of Maple sugar and maple syrup were United States ($293M), Germany ($48.7M), United Kingdom ($27.6M), France ($26.5M), and Japan ($25.1M).

Once pierced, century-old maple trees drip sap referred to as liquid gold. It will take roughly 50 gallons of these drops to make one 1 gallon of 100% pure Grade A maple syrup. Farms in the Hudson Valley, New York State, can sell that gallon for over $200, almost 29 times more than popular imitation syrup.

Is maple worth more than oak? ›

Generally speaking, oak tends to be slightly more expensive than maple due to its higher demand in various industries. Both woods, however, are considered affordable options for homeowners looking to upgrade their space with high-quality materials.

The Bottom Line. Even though maple syrup does contain some nutrients and antioxidants, it is also very high in sugar. Calorie for calorie, maple syrup is a very poor source of nutrients compared to whole foods like vegetables, fruits and unprocessed animal foods.

The daily limit, according to the Food and Drug Administration, is no more than 10 percent of your daily calories, or 50 grams (about 12 teaspoons) for someone on a 2,000-calorie diet. The American Heart Association recommends consuming even less—no more than 25 grams for women per day and 36 grams for men.

The Trader Joe's maple syrup I found was sourced from Vermont. Trader Joe's Vermont maple syrup was the cheapest I tested at $4.99 for an 8-ounce bottle, or $0.62 an ounce. The label made it clear this product was sourced from Vermont. It also said it was organic, US Grade A, and a dark color.

Maple taffy, or tire sur la neige, is simply (as the French name suggests) maple syrup on snow. Originally an Indigenous tradition, the recipe was adopted by French settlers in eastern Canada, specifically around Quebec, and the northeastern US, where groves of maple trees grow the thickest.

In Quebec, somewhere along the way it became a tradition to boil eggs along with the sap as it was being prepared into maple syrup to make Maple Poached Eggs - or oeufs dans le sirop d'erable – as it is known there.

It goes without saying that maple syrup is a delicious Canadian must-have ingredient! A drizzle of maple syrup gives pretty much everything a boost: a stack of pancakes, waffles, a bowl of porridge, and yes, you've guessed it…a hot cup of coffee!