Dark or amber maple syrup gives this rich, sweet pie the best flavour. Serve with whipped cream.
My family is very fortunate to have a "sugar bush" in Northern Ontario, where we make our own maple syrup every spring. As a result, it is usually plentiful so we use it pretty much everyday in baking and cooking. We think that everything tastes better with maple syrup! I serve the ribs with a side of long-grain brown and Canadian wild rice blend that I make up (3/4 brown to 1/4 wild), oven roasted squash and steamed green beans with toasted walnuts. Tip: this is a terrific recipe to make earlier in the day (up to the point of cooking it for one hour). Just cover the baking dish with foil and keep refrigerated until ready, then you can visit with your guests while it bakes. I also put the rice on at that time as it takes an hour to steam and the squash can go right in the oven, at the same time and temperature as the ribs as well. You just have to steam the beans for the last few minutes before the meal. I have been making this recipe for over eighteen years and everyone of every age loves it.
A new twist on a traditional beef wellington dish with Canadian flavors.
For the glaze, you can use liquid honey instead of maple syrup.
A hearty salad of roasted squash and apples, accented with a delectable Canadian maple syrup dressing.
Seasonings of cumin and thyme pair with maple syrup to glaze these beautifully bronzed squash wedges.
Top these warmly spiced, carbohydrate-rich waffles with sauteed apples or warmed honey or maple syrup.
