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Maple Salmon Recipe

Salmon baked in a maple syrup sauce.

Maple Salmon Recipe

This maple salmon recipe has become one of our family favorites. My kids grew up eating salmon for their Friday evening meals so they do eat decently. But they are still kids and in my humble service as a mother, I have found with my kids especially that they don’t want to eat it with the sliced almonds on top. So that’s why its optional.

Also, this dish comes out very sweet when you use the brown sugar*, a little too sweet in my opinion. Although, if your children are not accustomed to eating fish at all, the sweetness of the dish will warm them up to fish since it is so sweet. And as they become more accustomed to eating this, you can slowly use less and less of it.

Since my family are already fish lovers, the second time I made the dish, I omitted the brown sugar completely and the result was still tasty with a hint of maple sweetness. Even my mother, who doesn’t eat sugar, enjoys this dish.

Happy eating!

 

Ingredients:

  • 6 salmon fillets, or one side salmon
  • cooking spray
  • (1/4 cup packed brown sugar)*
  • 1/3 cup pure maple syrup
  • 3 Tablespoons soy sauce
  • 1 Tablespoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 2 Tablespoons sliced almonds, already toasted (optional)

Preparation:

  1. Pre-heat oven to 22o C / 425 F
  2. Place salmon in a baking dish coated with cooking spray.
  3. In a separate bowl, combine sugar, maple syrup, soy sauce, mustard and black pepper.
  4. Pour all of the mixture over the salmon.
  5. Cover salmon with foil and bake at 220 C for 10 – 15 minutes or until fish flakes easily when tested with a fork.
  6.  Serve & enjoy!
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Maple Salmon Recipe
Maple Salmon Recipe
Salmon baked in a maple syrup sauce.
Servings
Servings
Salmon baked in a maple syrup sauce.
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Maple Roasted Chicken Sauce

maple chicken sauce

Shabbat meals tend to dry out after spending extended periods of time on the hot plate so making an awesome sauce that won’t dry out too quickly is very necessary in our house, especially when having guests over. Here’s

Chava’s Maple Roasted  Chicken Sauce Recipe:

  • 3lbs / 1.3 kg chicken pieces, cut up
  • vegetable oil for frying – she used olive oil
  • 1/2 cup dijon mustard
  • 1/3 cup pure maple syrup
  • 2 Tablespoons rice vinegar – she used apple cider vinegar
  • 2 Tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 2 onions, sliced up in rings

Instructions:

  1. Pre-heat the oven to 350F / 180C
  2. Rinse chicken pieces and pat dry with paper towels.
  3. Heat oil in a frying pan over medium heat
  4. Add chicken pieces to hot oil in a single layer without crowding.
  5. Cook chicken 8 – 10 minutes per side and brown the chicken on both sides.
  6. Remove with tongs and place the chicken in a single layer on the bottom of a 9 x 13 (or larger) baking pan or 2 medium size baking pans.
  7. In a separate bowl, combine the mustard, maple syrup, vinegar, oil, salt and pepper and whisk or stir until well combined.
  8. Toss together the sliced onions and the sauce until its evenly coated.
  9. Pour the onion mixture over the chicken, completely smothering it. – Chava like to rub the sauce in a bit
  10. Cover the pan tightly and bake for an hour and a half.
  11. Remove the foil and bake for another 30 – 45 minutes, until cooked through and soft.
  12. If you prefer your chicken to be very soft, you can leave it covered the entire time – Chava does this, since she likes to have the sauce stay saucey.
  13. Serve hot  – Chava likes to serve it over a bed of rice if she’s making it during the week.*
  14. This chicken recipe freezes nicely!

Serves 6-8. Total cooking time needed: 2 hours 10 minutes

**When Chava makes this dish for Shabbat, she makes the rice separately but in the same fry pan that the chicken was browned in. After it has cooked  she adds it over the whole chicken pan to keep the chicken from drying out.

Happy eating!

 

 

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Maple Chicken Sauce
maple chicken sauce
Servings
Chicken
Ingredients
Servings
Chicken
Ingredients
maple chicken sauce
Instructions
  1. Grease a baking pan and place a layer of the thinly sliced onions on the bottom. Then place the chicken, skin side up, single layer, on top of the onions. Set aside.
    chicken ready for the maple syrup sauce
  2. In a medium size saucepan over medium heat fry up the olive oil and chopped onion and garlic together for about 3-5 minutes, until the onion becomes translucent. Add ketchup, vinegar and maple syrup, stirring well after each addition and then add all the remaing spices. Heat to boiling and pour over the chicken.
    The maple syrup bbq sauce in a pot
  3. Bake, uncovered, for 1 hour, basting every 20 minutes. Check to make sure chicken is done by piercing a thick part with a fork, if the juice runs clear it is likely done. Mine was falling off the bone!
    Kosher Chicken basted in a maple syrup based bbq sauce!
Recipe Notes

Pre-Heat the oven to 350F / 180C
You can use grade A maple syrup, but the maple flavor can get lost in all the spices. We used grade B for this.

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Nana’s Pancake Recipe

Pancakes and waffles

In Canada, the pancake snobs eat their pancakes or waffles hot off the grill- they get eaten as they are made ready. The maple syrup is ideally served heated to make it thinner and to bring out the flavor better.

Nana’s pancakes have been a regular meal for us for many years- at both breakfast and in the evening when we are having a “breakfast-for-diner” night.

With 5 kids and 2 hungry adults, we usually double the recipe to give us enough for the meal, and to leave some extra flapjacks to pop into the kids lunches the next day.

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Nana's Pancake Recipe
This pancake recipe is the one that Avraham grew up with- it comes straight from his Nana!
Pancakes and waffles
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
medium sized pancakes
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
medium sized pancakes
Ingredients
Pancakes and waffles
Instructions
  1. Beat eggs in bowl until think.
  2. Beat in milk and melted butter.
  3. Sift in remaining ingredients- saving the baking powder for last and mix well.
  4. Spoon approximately 1/4 cup of the batter on to an oiled pan and brown on both sides. Wait to see air bubbles appear in the pancake before flipping it over.
  5. Repeat the process until you run out of batter or until you you are full 🙂
  6. Any remaining batter can be refrigerated for up to a week in an air tight container. Mix well again before cooking the remaining batter.
  7. Serve it hot with real maple syrup and enjoy!
Recipe Notes

This recipe makes about 12 medium sized dairy pancakes- to make them paereve, just substitute the dairy ingredients with non-dairy ones. Swap the milk with coconut milk or soy milk for example (or even plain water) and swap the butter with some margarine- the amounts needed remain the same.

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