Maple-roasted rack of pork
Serves 8 to 10 Preparation and cooking time: 35 min
Ingredients
- 1 rack of pork, with ribs
- 30 ml (2 Tbsp) butter
- maple syrup
- 1 clove garlic, minced
- 1 ml (1/4 tsp) basil or rosemary
- salt and pepper
Method
The rack of pork should be cut from the loin portion of the ribs, with the ends of the
bones exposed. Melt the butter, combine with approximately 1/4 cup of maple syrup and add
the garlic and basil (or rosemary). Brush the top of the roast with this mixture. Place
the meat in the bottom of a dripping pan with the remainder of the maple syrup and roast
in the oven at 200o C (400o F), counting 10 min for each pound of meat. Baste every 15 min
with the maple syrup and meat juices. Season to taste.
Serve with maple gravy made from the drippings.
Chicken maple sauté
Serves 4 Preparation and cooking time: 25 min
Ingredients
- 4 boned chicken breasts
- All-purpose flour
- 30 ml (2 Tbsp) vegetable oil
- 1 leek (white portion), cut into shoestring pieces
- 125 ml (1/2 cup) maple syrup
- 250 ml (1 cup) chicken broth
- 60 ml (1/4 cup) heavy cream (35% M.F.)
- salt and pepper
Method
Cut the chicken breasts into 3-cm cubes and dredge with the flour. In a large
frying pan, heat the oil at medium temperature and brown the chicken cubes in it, turning
to brown on all sides. Add the shoestring leek pieces and sauté quickly. Reduce heat and
deglaze with the maple syrup. Add the chicken broth and let simmer for about 4 minutes.
Blend in the cream, add salt and pepper to taste, then bring to a boil and cook for about
1 minute.
Arrange the leek pieces on the chicken cubes; serve with wild rice and your choice of vegetables.
Braised duck with maple syrup sauce
Serves 4 Preparation and cooking time: 20 min
Ingredients
- 4 duck fillets, skin removed
- vegetable oil
- Sauce:
- 1 packet demi-glace sauce
- 175 ml (3/4 cup) cold water
- 125 ml (1/2 cup) maple syrup
- 2 ml (1/2 tsp) lemon zest
- salt and pepper
Method
In a lightly oiled pan, sear the duck fillets. Turn the meat once and cook approximately
10 min, until the meat is slightly pink in the middle.
Serve the fillets topped with maple syrup sauce.
Maple syrup sauce:
In a saucepan, add the cold water and maple syrup to the packet of demi-glace sauce. Bring
to a boil over medium heat, stirring often with a whisk. Add the lemon zest and season to
taste. Lower heat and simmer for about 3 min, stirring occasionally. Strain and serve.
Lamb chops grilled with mustard and maple syrup
Serves 6 Marinade: 24 hours
Ingredients
- 12 lamb chops
- 125 ml (1/2 cup) maple syrup
- 15 ml (1 Tbsp) prepared Dijon mustard
- zest and juice of 1 lemon
- 20 ml (4 tsp) balsamic vinegar
- 1 clove garlic, minced
- 5 ml (1 tsp) fresh ginger
- 60 ml (1/4 cup) vegetable oil
- salt and pepper
Method
Mix together all ingredients except the chops; chill for 24 hours. Marinate the meat for
45 minutes in the refrigerator and grill at low to medium heat until the meat is grilled
on the outside and pinkish on the inside. Baste with marinade while cooking to keep the
meat from drying out.
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