Maple Syrup–Nature’s Sweet Treat

Maple syrup is part of North American folklore, history and culture. Take it beyond breakfast.  

Collecting the Sap of the Sugar-Maple, Illustration from The Encyclopedia of Food by Artemas Ward

Edward Bottone

Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.

Maple syrup is part of North American folklore, history and culture. Take it beyond breakfast.

The traditional method of harvesting sap by tapping a tree through the bark into the phloem, then letting the sap run into a bucket has been somewhat improved over time. But not that much.
Maple’s most familiar use may be poured over pancakes or waffles, but this distinctly North American flavor is a unique pleasure in dishes sweet and savory.

Maple Walnut Cookies


Preheat the oven to 350°F.

Mix together flour, baking powder and salt.

In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until smooth and fluffy. Beat in the egg. Beat in maple syrup, rum, and vanilla extract. Slowly beat in the dry ingredients. Chill until firm.

Roll dough into balls the size of a small walnut (in the shell), roll in sugar, place on parchment lined baking sheets 1 1/2 inches apart. Bake until golden brown around the perimeter, about 15 minutes.

Transfer to racks to cool. Store in an airtight container.

Easy Maple-Cardamom Salmon


  1. Preheat oven to 135°C (275°F). Whisk oil, maple syrup, and cardamom in a small bowl. Place salmon in a large baking dish and brush with cardamom syrup on all sides. Marinate at room temperature 30 minutes.

2. Season each side of salmon with 5 ml (1 teaspoon) salt. Bake until salmon is firm but still pink in the center, 22–25 minutes; if you prefer salmon more well done, cook an additional 5 minutes.

3. Flake salmon into large pieces and arrange on a platter. Top with dill, if using.

Maple-Cinnamon Rolls

Bu joanna-stolowicz on unsplash


  1. For the dough: In a large bowl, dissolve yeast in 118 ml (1/2 cup) warm water (43 to 46°C/110ºF to 115ºF). Heat together milk, shortening, and salt, stirring to combine. Allow to cool, then add to yeast mixture. Stir in flour and knead until dough is smooth and elastic. Place in greased bowl, cover, and let rise in warm place until doubled in size, about 1 hour.

2. For filling and assembly: In a smaqll bowl, mix together maple sugar, syrup and cinnamon. Punch down dough, and divide in half. Roll out into two 1.3 cm (1/2 inch) thick rectangles, spread each with butter and sprinkle with a mixture of maple syrup, maple sugar and cinnamon. Roll up dough jelly-roll fashion and slice into 2.5 cm (1 inch) thick pinwheels. Place slices, cut side down, into greased pans and let rise 45 minutes.

3. Bake at 177˜C (350ºF) until golden, 30 to 35 minutes. Invert pan to remove. Ice while warm with maple frosting.

4. For the maple frosting: In a small saucepan over low heat, heat butter until it is golden brown. Add maple syrup and confectioners’ sugar, and mix until blended. Slowly add 30-45 ml (2-3 tablespoons) hot water, stirring until icing is smooth and spreadable.

How many knives do you really need?

Most styles can effectively perform more than one task.