(which I prefer for cooking and baking) as
per its final colour. Maple has some 300 natural flavour components, vying with Chanel
No. 5 for complexity (but maple can brag
that it’s all nature’s work). So pure maple
syrup, homespun though it may be, is a perfumed and rare elixir.
When you further consider that it takes
about 325 litres of sap (and each tree can produce only so much sap each season) to make 4
litres of maple syrup, you can understand just
how precious this sweet golden liquid is.
You can pour maple syrup on top of your
pancakes and waffles or guzzle it straight, as
many a Canadian would be embarrassed to
confess to, or you can use it in sumptuous
recipes that are maple-laced, delectable and
proudly Canadian, in each bite. C
Marcy Goldman is the host of Better
Baking.com and author of When Bakers
Cook (Create Space, 2013).
This dish is fast, easy and offers you a choice
of a quick or long marinade in the sumptuous
maple-orange seasoning. Perfect served with
sides such as green beans, spring asparagus,
wild rice or quinoa.
4 Kirkland Signature boneless, skinless chicken
(170 to 230 grams, 6 to 8 ounces each)
60 mL (¼ cup) Worcestershire sauce
15 mL ( 1 tablespoon) soy sauce or tamari
10 mL ( 2 teaspoons) Dijon mustard
2 garlic cloves, finely minced
30 mL ( 2 tablespoons) balsamic vinegar
45 mL ( 3 tablespoons) ketchup
85 mL (1/3 cup) pure maple syrup, plus extra
125 mL (½ cup) fresh orange juice, plus extra
½ mL (1/8 teaspoon) pepper
30 to 45 mL ( 2 to 3 tablespoons) canola oil
Using a paring knife, score the chicken pieces with
a few shallow crosshatch cuts.
In a medium bowl, whisk together Worcestershire
sauce, soy sauce, mustard, garlic, vinegar, ketchup,
maple syrup, orange juice and pepper. Toss the
MAPLE ORANGE CHICKEN BREASTS
chicken in the marinade and let stand 15 to 20
minutes at room temperature (or 6 to 8 hours
Preheat the oven to 190 C (375 F). Have a shallow
non-stick roasting dish nearby that will accommodate the chicken pieces.
Over medium-high heat, heat the oil in a 22 centimetre (9-inch) non-stick skillet.
Place the chicken in the skillet, scored side down,
and sear about 2 minutes on each side. Then place
the chicken in the roasting dish. Bake the chicken
until thoroughly cooked, about 20 minutes; baste
the chicken once or twice during cooking with
additional maple syrup and orange juice.
Drizzle any of the juices that have accumulated
in the roasting pan over chicken just before serving. Garnish with orange slices or wedges.
Makes 4 servings.
MAPLE WALNUT BISCOTTI
From tree to sugar shack to table, no
food speaks to Canadian culture quite
like maple syrup.
In a large mixing bowl, blend the butter with
white sugar, brown sugar and maple syrup. Blend
in the eggs and vanilla. Fold in the flour, baking
powder, salt, ground walnuts and chopped walnuts to make a thick batter. If it is very gloppy (it
should be somewhat stiffer than chocolate chip
cookie batter), add another 60 mL (¼ cup) of
flour. Spread or pat into pan.
Bake 40 to 50 minutes until set and firm to
Remove biscotti from oven, cool 30 minutes and
then invert onto a work surface. With a long
sharp knife, cut into long sticks 1. 3 to 2 cm,
(½ to ¾ inch) wide and place back on parch-ment-paper-lined baking sheet. Bake at 160 C
(325 F), turning biscotti once, until dry and crisp,
15 to 20 minutes.
Prepare the maple glaze by whisking all ingredients together in a small bowl to make a thick
glaze, adding additional icing sugar as required.
Using a small, flat metal spatula, spread the
fondant on one side of each biscotti slice. Let
Makes about 18 biscotti, depending on size. You
can leave some in long sticks (café style), or cut
the biscotti in half, for more modest-sized treats.
Recipes courtesy of Marcy Goldman.
What could be more welcome in spring than
the first sweet harvest: maple syrup, served in
and on crisp and buttery biscotti? This recipe
yields perfectly shaped biscotti, and appeals to
biscotti newbies as well as those who collect
biscotti recipes like other people collect stamps.
125 mL (½ cup) unsalted butter, melted
125 mL (½ cup) white sugar
125 mL (½ cup) brown sugar, firmly packed
60 mL (¼ cup) pure maple syrup
7 mL ( 1½ teaspoons) pure vanilla extract
600 to 750 mL ( 2½ to 3 cups) all-purpose flour
10 mL ( 2 teaspoons) baking powder
2 mL (½ teaspoon) salt
85 mL (1/3 cup) toasted walnuts, finely ground
125 mL (½ cup) chopped toasted walnuts
250 mL ( 1 cup) icing sugar, approximately
15 mL ( 1 tablespoon) pure maple syrup
2 mL (½ teaspoon) pure vanilla extract
Cream, as required
Preheat oven to 176 C (350 F). Line a baking sheet
with parchment paper. Generously spray a 20 x 30
centimetre or 23 x 23 centimetre ( 8 x 11-inch or
9 x 9-inch) pan with non-stick cooking spray
and place on baking sheet.