Favourite Things
Unexpected, practical, and delicious ways to bring Ontario maple into everyday food.
Beyond Pancakes
Fine maple syrup is more than a sweetener. It adds depth, warmth, balance, and a little forest magic to food you already love.
Blend aged soy with a touch of maple for a dipping sauce that enhances umami without overwhelming delicate fish, avocado, or seared tuna.
Warm maple over vanilla bean ice cream creates a beautiful hot-and-cold contrast. Add toasted nuts or a pinch of flaky sea salt.
Use maple instead of refined sugar. It brings mellow depth and subtle caramel notes, especially with medium or dark roasts.
Brush salmon with maple, Dijon, and a splash of cider vinegar, then roast with carrots for a savoury-sweet finish.
Maple-glazed Brussels sprouts are a modern classic. Add panko or parmesan for texture and a little extra drama.
Shake olive oil, balsamic, maple, grainy mustard, salt, and pepper in a mason jar for a balanced dressing.
A small drizzle of maple near the end of cooking rounds out tomato acidity in marinara, bolognese, or spicy sauces.
Swap part of the sugar for maple in cookies, loaves, muffins, and bars. Finish with dark chocolate or toasted nuts.
Melt Brie on toasted baguette, drizzle with maple, and add pecans, hazelnuts, or cranberries for an easy board favourite.
Toss nuts or popcorn with maple, butter, sea salt, and a touch of warmth. Roast until glossy and irresistible.
Whisk ripe banana into pancake batter and finish with warm maple and yogurt for a comforting breakfast.
Whip softened butter with maple syrup and cinnamon. Spread it on biscuits, toast, cornbread, or Cozy Acres bread.