• Crunchy nuts. In a small frying pan, roast 250 ml (1 cup) nuts (pecans, walnuts, almonds or other) over medium-low heat; stir frequently until they release fragrance. Add 80 ml (1/3 cup) maple syrup and continue roasting, stirring frequently, until the syrup crystallizes and evenly coats the nuts. Transfer the nuts onto a baking sheet and let cool.

Fruits

• Candied apples. In a frying pan, sauté peeled apple quarters in a small amount of butter or margarine, until golden in colour. Set aside and keep warm. Pour a little maple syrup in the pan and heat until slightly thickened. Add apples. Serve alone or as garnish on cake, ice cream or crepes.
• Melting bananas. In a small casserole, combine 125 ml (1/2 cup) maple syrup, 60 ml (1/4 cup) chopped nuts and 30 ml (2 tbsp.) butter or margarine. Bring to a boil and let simmer for 2 to 3 minutes. Pour maple syrup mixture over pieces of banana and bake until the banana is soft.
• Creamy dip. In a small casserole, melt maple butter with a little bit of milk over low heat. Use as a dip or sauce for fruit.

Meat

• Maple ham. Simmer ham in a mixture of 375 ml (1 ½ cup) stock (or apple juice, or beer), 125 ml (1/2 cup) maple syrup, a large chopped onion, and 5 ml (1 tsp.) dry mustard powder.
• Pork, veal, or lamb roast. Prior to cooking, baste the meat with a mixture of 15 ml (1 tbsp.) maple butter and 60 ml (1/4 cup) strong mustard.

Legumes

• Replace molasses with maple syrup when making baked beans.

Warm vegetables

• Sweet potato, or carrot and turnip purée. Add some maple syrup to the purée.

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