2 April 2011 Feeling Sappy? My Top 5 Maple Syrup Desserts

Feeling Sappy? My Top 5 Maple Syrup Desserts

April 2, 2011 By

Maple Water Bucket

Maple season’s here and every year that I don’t make it home to Quebec for the sweetest season of all, I get a bit homesick. I grew up in a small town in southeast Quebec where my family and four other families of friends owned a sugar shack. I have very fond memories of harnessing horses to a sled hauling a maple sap collection barrel and then bring this sap to the shack for the boiling process that would result in amber elixir our moms then cooked and baked with.

This year, since I won’t be making the pilgrimage north, I decided to bake and cook with maple syrup for a two-week stretch to get my fix in. I even requested the help of my family to expand my maple recipe collection. Here are my top 5 maple dessert recipes from my archives and from newly-shared family recipes:

  1. Eggs in Maple Syrup
  2. Maple Delights
  3. Maple Syrup Dumplings
  4. Maple Syrup Pie
  5. Maple Taffee on the Snow

BONUS 6: Maple Whipped Cream

If you decide to try any of them, please leave a comment on this post so I can let my mom, aunt and grandma who contributed know that our traditional family recipes are being enjoyed.

Cheers!

Veronique

Filed Under: Canadian, Desserts, Maple Syrup, Other Neat Things Tagged With: , , , , , , , , , ,
7 November 2009 Maple Syrup Pie

Maple Syrup Pie

November 7, 2009 By

Not many dishes exemplify true Canadian goodness like the Maple Syrup Pie, known as Tarte Au Sirop D’Erable in French.  Served around the holidays, or for special occasions, this simple-to-make pie is both beautiful and delicious. My Grand-Mother probably would not approve of this microwaveable version, but those of us who have a limited amount of time to bake will be thankful. 

Tarte au Sirop D'Erable

Pie Ingredients:

  • 1 3/4 cups pure maple syrup
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 1/4 cups whole milk
  • 2 large eggs, slightly beaten
  • 3 Tbsp. unsalted butter, room temperature
  • 1  9-inch Press-In Shortbread Pie Crust, baked

Pie Directions:

  1. Place all pie ingredients, except for the crust, in a large, microwaveable bowl. Whisk well to incorporate all the ingredients. Note that there will initially be lumps due to the butter.
  2. Microwave on high for 9 minutes, whisking every 2 minutes to smooth out the mixture.
  3. Pour mixture into the baked pie crust and refrigerate at least 2 hours.

 

Serves 8-10.

Notes:  Pie can be covered with plastic wrap and refrigerated up to 4 days.  If doubled or tripled, the pies can easily be frozen wrapped in plastic wrap, then in aluminum foil.

Filed Under: Canadian, Desserts, Maple Syrup Tagged With: , , , , , ,