Maple Syrup Recipes You’re Going to Want to Try!

It’s that time of the year again when Muskoka’s forests are filled with all that liquid gold and maple syrup producers are busy collecting, boiling and bottling up what has become a Canadian household staple. “It’s a labour of love” says Brian O’Donoghue, operator of Sweet Muskoka located at Deerhurst Resort (who has been producing syrup since 1993!) Operating close to 1800 taps throughout the forests at Deerhurst, Brian, who has been boiling almost everyday since March 8, says that “This year’s a good season with the cool nights and warm sunny days.”

Although maple syrup is loved by most poured over a stack of fresh pancakes, there are so many other ways to enjoy it. With help from Deerhurst Resort’s Executive Chef, David Bakker, we’ve listed the best ways to use all that Muskoka gold.

Blueberry Maple Cocktail

Forget your usual standby and sip on this sweet cocktail!

  • 1.5 oz Blueberry vodka
  • 1 tsp Maple syrup
  • Squeeze of lime juice
  • Splash of soda

Put the blueberry vodka, maple syrup and lime juice in a shaker with ice and shake well. Pour into mason jar and top off with a splash of soda. Garnish with blueberries.



Maple BBQ Sauce

The perfect mix of sweet and savory!

  • 1/4 cup White wine vinegar
  • 1/2 cup White onions – diced
    1 tsp Dijon mustard
  • 2 Cloves garlic – chopped
  • 1/2 Lemon – grated fresh rind
  • 3 tsp Vegetable oil
  • 1/4 tsp Tobasco sauce
  • 1 cup Ketchup
  • 2 tbsp Worcestershire sauce
  • 1 Lemon – juice only
  • 1/4 cup Maple syrup

Heat oil in pot, sweat onions and garlic by stirring in oil and covering with lid (onions should not brown). Add vinegar and lemon juice and let simmer for 3 to 4 minutes. Add mustard, lemon zest, Worcestershire sauce, maple syrup and simmer. Add ketchup and let simmer for another 5 minutes. Add Tabasco sauce to taste. The sauce can be prepared in advance and stored in fridge until ready to use.

Mesclun Green Salad with Cranberry-Maple Vinaigrette

You’ll make friends with this salad!

  • Salad
    Enough for 4 baby mesclun greens
  • 1 Cucumber
  • 1/2 cup Raisins
  • 1/2 cup Dried Cranberries


  • 3/4 cup Canola oil
  • 1/4 cup Cranberry vinegar or white vinegar
  • Maple syrup to taste
  • 1 tbsp Pommery mustard
  • 1 Red onion – small, diced
  • 1/2 cup Lemon juice
  • Worcestershire sauce to taste
  • Salt and pepper to taste

Whisk together pommery mustard, diced onions and cranberry or white vinegar. In a steady stream whisk in canola oil until mixture thickens. Season with salt, pepper, Worcestershire sauce and lemon juice. Whisk in maple syrup and taste for sweetness. Shake well before serving. Pour dressing over mixed green salad.

Maple Glazed Pan Seared Scallops

An easy WOW at the dinner table.

  • 12 pc Sea scallops – dried well
  • 1/4 cup Maple syrup
  • 2 tbsp Grape seed oil
  • Salt and pepper to taste

Heat grape seed oil in a non stick sauté pan to medium high heat. Season scallops with salt and pepper. Place scallops in pan ensuring they do not stick. Once scallops have turned golden/caramel brown, carefully turn them over and repeat the process for the other side. Scallops should feel slightly firm to the touch when done. If they require further cooking for your preference, place in the oven at 350F for 5-7 minutes. Once scallops are cooked, brush with maple syrup on both sides and let rest before serving.

Maple Glazed Salmon

Tasty and healthy – your new go-to meal!

  • 4 x 6 oz Salmon fillets
  • 1 tbsp Canola oil
  • 1 Shallot – diced
  • 1 Clove of garlic – crushed
  • 1 tsp Fresh ginger – diced
  • 3 tsp Soy Sauce
  • 1 cup Maple syrup
  • 2 tsp Lemon juice

Heat the canola oil in a small pot, add the diced shallots, garlic and ginger. Cook and stir over low heat without browning. Once the shallots are softened, stir in the soy sauce, maple syrup and lemon juice. Continue to cook the liquid over medium heat, reducing by 1/3, or until the volume of liquid measures ¾ cup. Remove from heat and let cool. Preheat oven to 350F. Place the salmon in a pie plate or bowl and pour over half the cooled liquid. Turn the salmon to ensure it’s coated. Marinate for 5 to 10 minutes. Place the salmon on a baking sheet and roast for approximately 20 to 25 minutes. Brush the salmon with some of the remaining glaze 5 minutes before the end of cooking time. While the salmon is cooking, reheat the remaining glaze and drizzle over the fish when serving.


Posted March 2016 by Ainsley Theis