Maple French Toast

6 to 8 slices of bread
3 eggs
100 ml (˝ cup) pure maple syrup
225 ml (1 cup) milk
50 ml (Ľ cup) light (single cream)
Salt
Nutmeg

Remove crusts from slices of bread. Beat eggs until light; add pure maple syrup, cream, milk, salt
and nutmeg. Dip slices of bread one at a time in the egg mixture and fry both sides in butter.

Pure Maple Syrup Pork Tenderloin Shishkebabs

Shishkebabs:
450 g (1 lb.) pork tenderloin cubes
4 onions
4 apples, fancy or choice grade
30 g (2 tablespoons) butter

Marinate:
225 ml (1 cup) pure maple syrup
50 ml (Ľ cup) oil
50 ml (Ľ cup) lemon juice or cider vinegar
50 ml (Ľ cup) Soya sauce
Dry mustard
Curry powder
Parsley

Prepare marinade and let marinate 2.5 cm (1 inch) pork cubes for 6 to 8 hours. Cut apples,
onions and pork on skewers. Brush Shishkebabs with oil. Add salt and pepper to taste. In a hot
skillet (frying pan), sear skewers. Place skewers in hot oven 325F (165C) for 30 minutes. Brush
the Shishkebabs with oil at least 4 times during cooking process. Serve over cooked rice. Garnish
with apple cubes seared in butter and glazed with pure maple syrup.

Pork Spareribs in Pure Maple Syrup

1.4kg (3 lbs.) pork spareribs, cut in 5 cm (2 inch) length pieces
450 ml (2 cups) water
450 ml (2 cups) pure maple syrup
3 cloves chopped garlic
50 ml (Ľ cup) lemon juice or cider vinegar
50 ml (Ľ cup) Soya sauce

Combine all ingredients. Simmer over low heat until fully cooked.

Pure Maple Syrup Dressing

30 ml (2 tablespoons) pure maple syrup
15 ml (1 tablespoon) horseradish sauce
60 ml (4 tablespoons) red wine vinegar
75 ml (5 tablespoons) olive oil
1 clove of garlic, finely crushed

Mix all ingredients together thoroughly. Chill and serve with salad or raw vegetables.

Serves 4.

Creamy Maple Fondue

100 ml (˝ cup) pure maple syrup
600 ml (2 ˝ cups) light (single) cream
10 g (2 teaspoons) corn flour
Firm fruits and berries, cut into small pieces

Gently heat pure maple syrup in a pan for 5 minutes. In a bowl, mix the corn flour with 10 ml
(2 teaspoons) of the cream. Bring the remaining cream to a boil and add the pure maple syrup.
Blend the corn flour into the syrup mixture. Heat gently, stirring continuously until thickened.
Serve the fondue in a small pan over a spirit lamp. As a delicious alternative, use crčme fraiche
on place of the cream.

Serves 4-6

Maple Barbecue Sauce

100 ml (˝ cup) pure maple syrup
50 ml (Ľ cup) soya sauce
50 ml (Ľ cup) sherry
2.5 g (˝ teaspoon) ginger
3.5 g (ľ teaspoon) dry mustard
1.3 g (Ľ teaspoon) nutmeg
1.3 g (Ľ teaspoon) cloves
2.5 g (˝ teaspoon) salt
Marinate the meat overnight. Barbecue basting frequently.

Pure Maple Syrup Mayonnaise

450 ml (2 cups) Soya oil or olive oil, cold pressed
75 ml (5 tablespoons) cider vinegar
15 ml (1 tablespoon) pure maple syrup
2 cloves garlic
5 g (1 teaspoon) paprika
5 g (1 teaspoon) crushed pimento
5 g (1 teaspoon) dry mustard

5 g (1 teaspoon) turmeric
5 g (1 teaspoon) sea salt
Optional: 225 ml (1 cup) tomato juice

Place ingredients in blended and liquefy. Any of the above ingredients may be changed to taste or dietary requirements.

Pure Maple Syrup Glazing for Ham

225 ml (1 cup) pure maple syrup
450 ml (2 cups) cranberry or gooseberry jelly (jam)

Mix pure maple syrup and jelly jam). Cook for 3 minutes. Glaze ham.

Pure Maple Syrup Pancakes

100 g (˝ cup) flour
Pinch of salt
1 whole egg and 1 egg yolk
300 ml (1 cup) milk
15 g (1 tablespoon) melted butter
100% Pure Maple Syrup
Butter

Sift flour and salt into a bowl. Make a well in the centre of the flour, add egg and egg yolk. Start
to add milk slowly, stirring all the time. When half of the milk has been added, stir in the melted
butter and whisk until smooth. Finally add the rest of the milk and let stand for 1 hour prior to
making the pancakes. Make pancakes, garnish with a dab of butter and generous helping of pure
maple syrup.

Serves 4.

Maple and Ginger Ice Cream

225 ml (1 cup) light (single) cream
45 ml (3 tablespoons) pure maple syrup
60 g (4 tablespoons) confectioner (icing) sugar
10 ml (2 teaspoons) vanilla extract
175 ml (ľ cup) heavy (double) cream
100 ml (˝ cup) milk
10 ml (2 teaspoons) white rum (optional)
225 g (1 cup) stem ginger, drained and finely chopped
Whisk the heavy (double) cream and pure maple syrup until stiff. Gently heat the light (single)
cream, vanilla extract, confectioner (icing) sugar and milk in a heavy saucepan, stirring
continuously until sugar is dissolved, then stir in the heavy (double) cream mixture. Pour into
container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with
whisk, and add the finely chopped ginger and rum (optional). Return to the container and freeze
until firm. Serve with 100% Pure Maple Syrup.

Serves 4-6

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