Archive
Blog Archives

Maple Pie Recipe

Maple Pie missing one piece

Maple Pie for dessert? Heck Ya! Smother it in whipped cream and you’ll be in heaven too.

A great way to end a major meal, maple pie is quick to make (and quicker to eat!) and while this version of the recipe uses dairy products you can substitute them easily enough and make it pareve- perfect for the Vegans in your life.

Most people use the sweeter grade “A” maple syrup to make this with but we have had success using the stronger tasting grade “B” maple syrup so use whichever one you want and be sure to let us know how it turns out?

Print Recipe
Maple Pie Recipe
Maple Pie is a great dessert after a big meal- think Thanksgiving dinner kind of meal. This recipe is dairy but you can substitute the heavy cream with coconut milk and use your favorite margarine to make it a excellent pareve desert.
Maple Pie missing one piece
Prep Time 15 minutes
Cook Time 50 minutes
Servings
family
Ingredients
Prep Time 15 minutes
Cook Time 50 minutes
Servings
family
Ingredients
Maple Pie missing one piece
Instructions
  1. Mix all ingredients thoroughly in the top of a double boiler. Stir with a whisk until smooth.
  2. Cook for 20 minutes or until thickened. Pour mixture into the pie shell.
  3. Bake in a preheated oven at 375 degrees F for about 30 minutes or until bubbling around the edges and the crust is golden.
Recipe Notes

This Maple Pie recipe is very simple, very quick to make and very yummy! You'll be done in an hour. It was submitted to the good people at Anderson's Maple Syrup by Edith Foulds.

Share this Recipe

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!

 

 

Print Recipe
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.

Share this Recipe

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.

Print Recipe
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.

Share this Recipe

Braised Cabbage & Apples with Maple Syrup

Braised Cabbage & Apples with Maple Syrup

Tamar’s next great recipe was a cabbage side dish that can be made to cover a lot of ground: It’s Pareve, Gluten Free, Organic, and can be made kosher for Passover (depending on the oil you use- Canola Oil is usually considered kitniyot but can be swapped out for another oil to meet your specific Pesach requirements as needed).

Print Recipe
Braised Cabbage & Apples with Maple Syrup
Braised Cabbage & Apples with Maple Syrup is easy to prepare and adds great color to your dinner presentation.
Braised Cabbage & Apples with Maple Syrup
Servings
people
Ingredients
Servings
people
Ingredients
Braised Cabbage & Apples with Maple Syrup
Instructions
  1. Heat oil in large skillet. When hot, place onions to soften.
  2. Add cabbage and apples. Sauté until slightly soft.
  3. Add vinegar & maple syrup, salt and pepper. Stir thoroughly.
  4. Cover and reduce heat to low.
  5. Let stand on heat 20 minutes until soft and flavors blend.
Recipe Notes

A great side dish that is nutritious, delicious and adds aesthetically to your table by adding a splash of color which really stands out. Your guests will love it!

Share this Recipe

Maple Rainbow Carrots

Maple Rainbow Carrots

Tamar Dunbar is in the process of starting up a business making home-made, all organic jams, jellies and preserves in Israel. She also spends a lot of quality time growing her own working materials and catering for special events. Her family joined us at our Pesach Seder this year and we had a blast!

She has kindly agreed to share some of her favorite maple syrup related recipes with us, and we’re sharing them with you 🙂

I grow my own “rainbow” carrots, but you can find them at some farmers’ markets and at health food (organic/natural/whole food) stores. They’re a really fun way to get kids to eat their veggies, and vary in taste. Best served immediately so the colors won’t “run.”

This recipe is Gluten Free

Print Recipe
Maple Rainbow Carrots
This salad recipe can be made Kosher for Passover.
Maple Rainbow Carrots
Servings
people
Ingredients
  • 12 whole carrots 4 each of Red or Purple, Orange and Yellow or White Carrots, peeled & sliced.
  • 1 tbsp olive oil
  • 2 tbsp maple syrup Grade A makes it sweeter, Grade B makes the maple flavor stronger
  • 2 sprigs flat leaf parsely chopped (for garnish)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Servings
people
Ingredients
  • 12 whole carrots 4 each of Red or Purple, Orange and Yellow or White Carrots, peeled & sliced.
  • 1 tbsp olive oil
  • 2 tbsp maple syrup Grade A makes it sweeter, Grade B makes the maple flavor stronger
  • 2 sprigs flat leaf parsely chopped (for garnish)
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Maple Rainbow Carrots
Recipe Notes

This can be kosher for Pesach if you use Maple Syrup that is certified as such.

If you want the sweetness of the maple syrup to come through more than the flavor of the maple, then use Grade "A" maple syrup.

If you want the maple flavor to come through, then use grade "B" maple syrup.

Share this Recipe