Maple Salad Dressing
2 tbsp. maple syrup (30mL)
1 tbsp. dijon mustard (15mL)
4 tbsp. red wine vinegar (60mL)
1/3 cup olive oil (85mL)
1 clove garlic, finely chopped (1)
1 tsp. fresh fine herbs (5mL)
1/2 tsp. sea salt (3mL)
1/4 tsp. freshly ground black pepper (1mL)
Mix all ingredients together, set aside for one hour.
Add to your favourite salad.
Festive Maple Glaze Ham
1 small onion, sliced in rings (1)
3-4 lbs toupee ham or a ready-to-serve ham (1.4-1.8 kg)
9-15 whole cloves (9-15)
3-6 pineapple rings (3-6)
1/2 c. maple syrup (125 ml)
1-1/2 tsp. prepared mustard (8 ml)
1/4 tsp. ground pepper (1 ml)
1/2 c. apple juice or juice from pineapple tin (125ml)
1/2 c. water (125ml)
1/2 c. beer (125ml)
Place onion slices in a shallow roasting pan.
Place ham on top of onions, fat side up.
Score the fat in a diamond pattern. Insert cloves.
Place pineapple rings on top of ham, using the cloves or toothpicks to secure them.
Combine the maple syrup, mustard & pepper in a small bowl.
Brush half of the mixture over the ham.
Combine juice, water & beer together and pour into the bottom of the roasting pan.
Bake at 325º F (160º C) for 1 ½ hours, basting occasionally with remaining maple syrup mixture. Add more water & juice if required.
Maple Baked Chicken Breast
3-4 tbsp. flour (45-60 ml)
salt & pepper, to season
4 boneless and skinless chicken breasts (4)
2 tbsp. butter (30 ml)
1 small onion, cut in rings (1)
1 c. maple syrup (250 ml)
1 c. water (250 ml)
1/2 tsp. poultry seasoning (3 ml)
1 tsp. savory (5 ml)
1 tsp. lemon juice (5 ml)
1 tsp. lemon rind (5 ml)
Mix flour with salt & pepper. Dredge the chicken breast in the flour mixture. Heat butter in frying pan and sear chicken breasts in butter until lightly browned. Place onion rings in bottom of shallow roasting pan. Place chicken breasts on top on onions. Mix all other ingredients together and pour over top of chicken. Cover and cook for one hour.
Maple Glazed Pork Loin
GlazeWhisk oil, onion, maple syrup, cider vinegar, Dijon & dry mustard, & pepper together. Place in a medium saucepan on medium to high heat and boil, stirring occasionally. Reduce the mixture down to 1-3/4 c. (about 20 minutes).
Preheat oven to 425º F (220º C) degrees. Place loin in a shallow roasting pan. Roast for 30 minutes, reduce temperature to 375º F (190º C). Brush the glaze over the entire roast and continue doing so every 10 minutes. Bake for 45 more minutes or until roast reads 155º F (70º C) on meat thermometer. When roast is cooked, remove from heat and let it set at least 30 minutes before carving.