Chicken breast in maple lemon sauce


  • 1 pound chicken breast fillets, serves 4

  • 2 teaspoons juice squeezed from fresh ginger

  • 2 small red peppers + starch as needed

  • 1 1/2 lemons + 3/4 cup water

  • 3 to 4 tablespoons pure maple syrup

  • 2/3 teaspoon salt

  • 1 tablespoon starch + 3 tablespoons water



  1. Cut the chicken breast fillets into bite-size pieces and season with salt, pepper and fresh ginger juice. Pat dry, coat with starch, and deep fry in oil heated to a moderate temperature. 

  2. Cut the red peppers into bite-size pieces and deep fry briefly.

  3. Squeeze the lemons and set the juice aside. Remove the rind of the lemon and place it in a pan with 3/4 cup of water. Simmer until the water has taken on the colour and scent of the lemon. Remove the lemon rind.

  4. Add the lemon juice, maple syrup and salt to the water from (3) and bring to a boil. Dissolve the 1 Tbsp. of starch in water and add to the pan. Once it has thickened, add the fried chicken and peppers to heat through. Pour the lemon sauce over the chicken and peppers and garnish with julienned lemon rind or julienned ginger as desired.

  5. Simmer the lemon rind and water, then add the light pure maple syrup once the water has taken on the color and scent of the lemon. Then remove the lemon rind.


Maple syrup and rosemary pork loin



  • ½ cup of maple syrup 

  • 1/3 cup of Dijon mustard

  • 1 tbsp of fresh rosemary, chopped

  • 1 garlic clove, chopped

  • 1 1/3 pound of pork loin

  • ¼ cup of bread crumbs

Maple Sauce

  • 1 shallot, chopped

  • 2 tsp of butter

  • ¼ cup of white wine

  • 1 cup of prepared demi-glaze sauce

  • 2 tsp of Dijon mustard

  • 2 tbsp of pure maple syrup 

  • 1 tsp of rosemary, chopped

  • Salt and freshly ground pepper, to taste


  1. In a small bowl, mix the maple syrup with the mustard, the rosemary, the garlic and season generously.

  2. Cover the pork loin with the mixture and sprinkle with bread crumbs.

  3. Sear in oven at 450 °F  for 10 minutes. Lower the heat to 350 °F to finish cooking (about 20 min./lb)

  4. While the meat is cooking, cook the shallot and garlic in butter to prepare the sauce.

  5. Deglaze with white wine and reduce to one half.

  6. Adjust the seasoning.

  7. Serve the roast sliced and topped with sauce. Accompany with your favorite season vegetables.


Maple glazed ham


  • 1 cooked ham, shank portion (4 to 41⁄2 pounds)

  • 2 tablespoons whole cloves

Maple Glaze

  • 1⁄4 cup pure maple syrup

  • 1 tablespoon butter or margarine

  • 1 tablespoon light corn syrup

  • 1 tablespoon orange juice

  • 1⁄8 teaspoon ground allspice

  • Dash ground cloves


  1. Preheat the oven to 325°F. Score the top of the ham into diamonds, then stud the ham with whole cloves (tip, right). Place the ham on a rack in a large shallow baking pan. Insert a roasting thermometer in the center of the thickest portion without touching bone. Bake for 11⁄4 hours.

  2. Meanwhile, to prepare the maple glaze, in a small saucepan, combine the maple syrup, butter, corn syrup, the 1 tablespoon orange juice, 1⁄8 teaspoon allspice, and ground cloves. Bring to a boil; remove the pan from heat.

  3. Brush the ham with some of the maple glaze. Bake for 15 minutes more or until thermometer registers 135°F., brushing once or twice with the remaining glaze. Cover ham with foil and let stand for 15 minutes before carving.

  4. Cook over moderate heat, stirring constantly, until the mixture starts to thicken. Cook and stir for 1 to 2 minutes more or until thickened. Serve the ham with the raisin sauce.