31 March 2026 Dijon Maple Green Beans

Dijon Maple Green Beans

March 31, 2026 By Leave a Comment

One of my favorite vegetable side dishes is Dijon Maple Green Beans. This dish can be prepared in minutes, especially if you use microwaveable greens beans, which saves the step of boiling the beans.

The combination of tangy Dijon mustard and sweet maple complement each other nicely and create a delicious coating for the green beans that I just cook to tender-crisp.

Easy to prepare and sure to impress, this dish is perfect for any occasion, from casual family meals to holiday dinners.

Ingredients:

  • 1-pound green beans, trimmed and cooked to tender-crisp
  • 2 Tbsps. olive oil
  • 1 Tbsp. butter
  • 1 Tbsp. minced garlic
  • 2 Tbsps. pure maple syrup
  • 2 Tbsps. Dijon mustard
  • Big pitch of salt and pepper

Directions:

  1. In a large skillet, heat olive oil and butter over medium heat, about 1 minute.
  2. Add the garlic and cook until just fragrant, stirring a few times, for about 30 seconds.
  3. Add the maple syrup, the Dijon and the salt and pepper and stir to combine.
  4. Add the green beans and toss in the mixture for about 2 minutes until fully coated. Lower the heat to low, cover and cook for an additional minute.
  5. Serve warm.

Makes 2 large servings or 4 smaller servings.

Filed Under: American, Maple Syrup, Sides, Vegetables Tagged With: , , ,
2 April 2021 Maple Blondies with Maple Icing

Maple Blondies with Maple Icing

April 2, 2021 By

I’ve never been much of a Blondies girl – there, I’ve said it. I love chocolate and it seems senseless to make brownies without chocolate. Well, that WAS my mindset until I baked these MAPLE blondies. As a Canadian, maple is queen and tops even chocolate in baked goods, in my humble opinion. I then took this dessert over the top by adding MAPLE icing which gets a bit crackly when it cools and is fabulous – maple2 if you will.

This recipe comes together very easily and I used THIS RECIPE for the Blondies that I found on Pinterest (are we friends there yet?) and created a quick maple icing that I drizzled on while the Blondies were still warm. I’ve frosted cookies with this icing in the past, but on MAPLE Blondies, it’s amazing.

In terms of baking time for the Blondies, less is more. It indicates to bake 30-35 minutes in the recipe, and I went 32 minutes and next time, I’d go 29-30 minutes to get an even chewier texture. I know my oven runs a bit hot too, so test with a toothpick after 29-30 to see how you’re doing with doneness.

Blondies right out of the oven
Making the icing
The finished icing – smells incredible!

Blondies Recipe

Maple Icing Ingredients:

  • 2 Tbsp. butter
  • 1/3 cup pure maple syrup, ideally from Quebec!
  • 1 cup powdered sugar, sifted
  • ¼ tsp. sea salt

Maple Icing Directions:

  1. Allow Blondies to cool for 10 minutes while making the icing.
  2. Over medium-low heat in a small saucepan, melt the butter, add the maple syrup, and stir to combine. Turn the heat off.
  3. Add the powdered sugar and the salt and stir until fully incorporated with no lumps remaining.
  4. Drizzle over the blondies (I placed the hot icing in a zip top bag and cut a small corner and used the bag as a pastry bag – this is optional!) and allow to set for 15 minutes.

Yields 12 Blondies.

Filed Under: American, Desserts, Maple Syrup Tagged With: , , ,
3 January 2019 Maple White Russian

Maple White Russian

January 3, 2019 By

I just hosted a Christmas dinner for my family in Quebec and as a hostess gift, my uncle got me a bottle of Coureur des Bois. The liqueur is similar to Irish cream, but….it’s maple-flavored! I brought the bottle back home and created a festive drink using the maple cream for New Year’s Eve.

This cocktail can be made using Irish cream if you can’t find the maple version, just add a bit of maple syrup to give it that tasty flavor.

Ingredients:

  • 2 ounces good quality vodka
  • 2 ounces maple cream liqueur (I use Cabot Trail Coureur des Bois) or Irish cream liqueur
  • 2 ounces milk or light cream
  • 1 ounce maple syrup (if using Irish cream liqueur)
  • Piece of milk chocolate for grating, optional
  • Maple lollipop, optional (I bought these on Amazon)

Directions:

  1. Place ice, vodka, maple cream liqueur, milk/cream and maple syrup (if using) into a cocktail shaker and shake hard for about 15 seconds to ensure the liquids are very cold.
  2. Strain the cocktail into a glass filled with ice.
  3. Using a microplane or small grater, shave some of the chocolate over the drink, if using.
  4. Serve with maple lollipop, if using.

Makes one cocktail.

Filed Under: Cocktails, Maple Syrup Tagged With: , , ,
17 November 2018 Easy Maple Rice Pudding

Easy Maple Rice Pudding

November 17, 2018 By

This creamy rice pudding is flavored with maple syrup and is the perfect comfort food. Ideally, this recipe is made using Arborio rice (same rice used to make risotto), but other short grain white rice could also work.

Maple Rice PuddingIngredients:

  • ½ cup Arborio rice, uncooked
  • 4 cups whole milk
  • ½ cup maple syrup
  • 1 tsp. pure vanilla extract
  • Pinch of cinnamon
  • ½ cup powdered milk

Directions:

  1. Place the rice in a sieve or colander and run cold water over it for 30 seconds while shaking the sieve/colander. This removes a bit of the outer starch which can cause your rice to clump while cooking. Shake to remove as much of the water as possible.
  2. In a medium saucepan over medium-high heat, combine all the ingredients except the powered milk, stir well to combine. Bring to a simmer, then turn the heat down to medium-low and cook for 40 minutes, stirring frequently. After 35 minutes, if the rice mixture is VERY thick and the rice rains feel tender, turn off the heat. Depending on the rice you use and how hot your stove runs, 35 minutes might be enough.
  3. Remove the pan from the heat and add the powdered milk. Stir to fully combine.
  4. Allow to cool to lukewarm to serve.

Note: This pudding can also be served cold with a drizzle of maple syrup, granola and berries.

Yields six servings.

Filed Under: American, Breakfast, Desserts, Maple Syrup Tagged With: , ,
21 June 2018 Maple Bread Pudding Mugs for Two

Maple Bread Pudding Mugs for Two

June 21, 2018 By

I love bread pudding. The custardy bottom and the slightly crispy top make for a perfect dessert that can be changed up based on the season and most importantly, what’s in the house. I had leftover sourdough bread from last weekend’s party, so I used two thick slices of that for these two mugs.

Maple Bread Pudding
Maple Bread Pudding

At my home, I’m the only one who likes bread pudding….my guy calls it peasant food and he means that in a negative way! I love the comforting dish and recreated it in mugs, just enough for two people (or for one person, in a double serving).

This bread pudding variation pays homage to my Quebec roots and is made with and then topped with Quebec maple syrup. Oh yeah, and topped with maple-scented gelato also…..why not!?

Ingredients:

  • 2 thick slices of day-old bread (or 3 slices of standard cut bread)
  • 2 large eggs
  • ½ cup light cream (whole milk would also work)
  • 4 Tbsp. pure maple syrup DIVIDED
  • ½ tsp. pure vanilla extract
  • Maple-scented or vanilla gelato/ice cream, optional but not really

Directions:

  • Preheat the oven to 350 degrees.
  • Spray the inside of two 8-ounce oven-proof mugs with cooking spray (could use ramekins also).
  • Cut the bread into 1” pieces.
  • In a medium bowl, whisk together the eggs, cream, 2 tablespoons of maple syrup and vanilla.
  • Add the bread to the bowl with the egg mixture and stir until fully combined. Allow to sit for 10-15 minutes so the bread soaks up as much of the egg mixture as possible
  • Divide the bread/egg mixture between the mugs. Place the mugs on a small baking tray and bake for 30 minutes, until the tops of the bread puddings are lightly golden and the custard is set.
  • Serve each mug while warm with the remaining 2 tablespoons of maple syrup and a scoop of gelato/ice cream.

Makes 2 servings.

Filed Under: American, Canadian, Desserts, Eggs, Maple Syrup Tagged With: , , , , ,
11 January 2018 Easy Maple Old Fashioned

Easy Maple Old Fashioned

January 11, 2018 By

Maple Old FashionedAt every party I host, I come up with a signature cocktail. I just find that super fun and it sets the mood for the rest of the evening. Being from Quebec originally, I’m predictably a big fan of maple syrup and love to incorporate it in cocktails because of its lack of sugar crystals and its….well, syrupy texture.

It’s winter here in New Jersey so the perfect drink for me includes Bourbon. With the Bourbon, I included my beloved maple syrup and some fantastic blood orange bitters – WOW! No worries if you can’t find blood orange bitters, any old bitters will work….I just loved the taste of them in this drink.

Ingredients:

  • 2 ounces bourbon (I used Bulleit)
  • ¾ ounce maple syrup (I like grade B for its extra flavor, but any kind is fine)
  • 4 dashes blood orange bitters
  • Orange peel for garnish

Directions:

  1. Add a large ice cube to a rocks glass.
  2. Pour the bourbon, maple syrup and bitters over the ice and stir until chilled and maple syrup is fully dissolved into the bourbon.
  3. Garnish with an orange peel.

 

Drink inspired by this recipe.

Filed Under: Cocktails, Maple Syrup Tagged With: , , , ,
26 November 2017 Prosciutto Wrapped Maple Sweet Potatoes

Prosciutto Wrapped Maple Sweet Potatoes

November 26, 2017 By

Sweet Potato Fries

Prosciutto Wrapped Maple Sweet Potatoes – come on, that sounds so good!

I’m from Quebec so my side dishes often feature maple syrup. It’s just a perfect ingredient, that’s great in both sweet and savory dishes and I use it frequently.

When I was asked to bring a Thanksgiving side dish recently, I wanted to do sweet potatoes, but not the traditional oversweet version with marshmallow topping that very few people actually like (in my circle anyways). This recipe is perfect as it still features the traditional sweet potatoes but they’re in finger food size in fries wrapped in salty prosciutto then glazed with maple syrup. There’s nothing to NOT like here folks.

The sweet potatoes will be in various size so aim to get to around 24 ‘fries’. If that means less than four potatoes, do less or add more prosciutto and do more fries!

Cooking for a crowd, double the recipe!

Ingredients:

  • 4 long medium-size sweet potatoes, peeled and cut into 24 fries/wedges
  • 1 Tbsp. vegetable oil
  • Sprinkling of salt and pepper
  • 6-8 ounces thinly-sliced Prosciutto
  • ¼ cup maple syrup
  • 1 tsp. ground cinnamon
  • ¼ tsp. cayenne pepper

Sweet Potato Fries

Unbaked Sweet Potato Fries

Directions:

  1. Preheat the oven to 425 degrees F. Line two large rimmed baking sheets with parchment paper.
  2. Place the sweet potato fries in a large bowl and drizzle them with oil. Sprinkle generously with salt and pepper, then toss to coat.
  3. Cut the Prosciutto pieces into two long strips. Wrap one Prosciutto strip around each potato fry, tucking the ends under the bottom. Bake for 20 minutes.
  4. In a small bowl, whisk together the maple syrup, cinnamon and cayenne pepper. Set aside.
  5. Brush the maple syrup mixture over the potato fries and bake an additional 5 minutes. Serve warm, or at room temperature.

Inspired from this recipe.

Filed Under: American, Appetizers, Bacon, Canadian, Maple Syrup, Sides, Snacks, Starters, Vegetables Tagged With: , , ,
17 September 2017 Salmon with Maple Glaze

Salmon with Maple Glaze

September 17, 2017 By

I’m Canadian – you know I have to put maple syrup on things! This is a VERY simple and delicious recipe for salmon, which can be a boring fish. Serve this with green beans or asparagus and you’re in business on busy weeknights.

Don’t have a grill? Live in the frozen tundra and don’t want to go outside? Sear the salmon skin side down in an oven-proof skillet over medium-high heat then finish in the oven at 375 degrees for 15 minutes.

  • 3 Tbsp. brown sugar
  • 1 Tbsp. maple syrup
  • 2 Tbsp. butter
  • 1/4 cup Dijon mustard
  • 2 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1 Tbsp. finely chopped ginger
  • Vegetable oil
  • Salt and pepper
  • 2 salmon fillets, 6 ounces each

Directions:

  1. In a small saucepan over medium-high heat, melt the brown sugar, maple syrup and butter. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger.  Let cool.
  2. Preheat grill to medium heat.  Brush salmon skin with vegetable oil and season with salt and pepper to taste.  Place the salmon skin side down on the grill. Brush some of the glaze over the salmon fillets.  Grill for 10 to 12 minutes to medium doneness, with the lid of the grill closed.

Serves 2.

Filed Under: American, Canadian, Entrees, Fish, Maple Syrup Tagged With: , ,
27 March 2017 Maple Syrup Spread

Maple Syrup Spread

March 27, 2017 By

It’s that time of year when I get homesick for Quebec and my family….and, going to the maple sugar shack. I grew up going to the sugar shack at our ranch and get a serious case of the blues when I can’t make it up to Quebec for this sweetest season. When that happens, as is the case this year, I’m sure to come up with a few maple-centric recipes to satisfy my sweet tooth.

This easy maple spread is perfect on toast, waffles, crepes/pancakes or as a topping for ice cream. It will keep sealed in the fridge for a week.

Ingredients:

  • 1 cup heavy whipping cream
  • 1 cup pure maple syrup

Directions:

  1. In a heavy saucepan over medium heat, bring the cream and syrup to a simmer. Cook until a candy thermometer reads 105 degrees, whisking frequently.
  2. Pour the hot liquid in a canning jar that’s been sterilized (pour boiling water in the jar then whip dry with a clean cloth). Place a piece of plastic wrap on the surface of the spread and allow to cool completely. Seal with a lid a chill in the fridge for a couple hours before using.

Makes about 1¾ cups spread.

Cheers,

Veronique

Filed Under: Breakfast, Canadian, Desserts, Maple Syrup, Vegetarian Tagged With: , , ,
26 October 2016 Pouding Chomeur in a Mug

Pouding Chomeur in a Mug

October 26, 2016 By

in-the-mugFor those of you not familiar with pouding chomeur (unemployed man’s pudding in French), it’s a majorly sweet, decadent, comforting and easy-to-make dessert that originated from Quebec.

Pouding chomeur is cakey on the surface and gooey, carameley on the bottom. It became popular in Quebec during the Great Depression and was typically made in a large baking dish to feed a ton of people using stale bread.

I was craving this delish dessert last night but didn’t want to make my usual large-format recipe, so I searched for a single-serve recipe and found one for a version made in a mug (what’s not to love about that). It came out perfect! I need to reiterate that it’s beyond sweet and really should be served with vanilla ice cream.

Ingredients:

  • 3 Tbsp. all-purpose flour
  • 1 Tbsp. brown sugar
  • ¼ tsp. baking powder
  • 1 pinch of salt
  • 1 Tbsp. butter, softened
  • 2 Tbsp. whole milk
  • 3 Tbsp. maple syrup
  • 1 Tbsp. water

Flour & Butter

Flour & Butter

Directions:

  1. In a 1 ½ cup mug, add the flour, brown sugar, baking powder and salt. Stir to combine with a fork. Add the butter and stir until the batter is crumbly. Add the milk and stir until mostly smooth.
  2. In a separate small bowl, combine the syrup and water. Pour over the batter in the mug.
  3. Place the mug on a plate, in case of spills, and microwave for 1 ½ minutes. Allow to cool 5 minutes before topping with a scoop of vanilla ice cream and eating.

Makes 1 servings.

Cheers,

Veronique

Adapted from this recipe.

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