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.
Our friends in Ma’alot had us over for Shabbat and made us this delightful drink. It was a wonderfully refreshing drink for a hot afternoon!
Maple Strawberry Margaritas are an easy to prepare treat that can be made with lots of substitutions- swap out the strawberries and use cherries, blueberries or any other berry you have handy to get your dose of nutrients, minerals and anti-oxidants. Or try a strawberry-raspberry mix and maybe a little more maple syrup for those very sour raspberries.
This recipe is a good example of how you can substitute maple syrup for sugar.
You can also swap out the liqueur part and use any tangy flavored liqueur that you have on hand.
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:
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.
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.
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).
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