We love the taste of maple syrup

as much as we hate the feeling of sticky gloves when we set up our Christmas tree. Maple syrup IS Canada. New Brunswick is one of the world’s top producers of maple syrup, and there’s nothing more Canadian than taking part in the Spring harvest.

Grab your popsicle sticks and roll up some maple taffy at one of the dozens of authentic maple camps around the province. Not the outdoorsy type? Pick up some local maple syrup to naturally sweeten your drinks and dishes, or explore store shelves and taps for maple inspired beer, wine and spirits.

The Ploye

A ploye, made with buckweat flour, is part of history and tradition for the Madawaska Valley and surrounding area. The ploye had a place of honour at the table for numerous families and would often replace the bread. A real ploye is not turned while cooking; it can be eaten with butter, molasses, sugar and maple syrup.

1 cup of white flour

2 cups of buckwheat flour from Madawaska

2 cups of cold water

1 tsp of fine salt

Mix it all and add 2 cups of boiling water, and 2 teaspoons of baking powder. Cook in a hot pan on one side only.
Source: TourismNewBrunswick.ca

Maple Mojito

4 mint leaves
2 lime wedges Ice
1 1/2 oz maple rum liqueur
Club soda

Optional: maple syrup for more sweetness Muddle the mint leaves and lime wedges. Add ice, maple rum liqueur, and ice in a shaker. Shake, then pour into a glass. Top with club soda and garnish with mint and a lime wedge. Mix in maple syrup for more sweetness.

Make it with:
Sussex Distillery Northern Comfort

Maple Glazed Chicken

  • 4 tbsp pure maple syrup
  • 2 tbsp soy sauce
  • 4 tsp lemon juice
  • 2 cloves of garlic, minced
  • 2 tsp minced fresh ginger
  • 1/2 tsp freshly ground pepper
  • 4 boneless, skinless chicken breasts (or wings or thighs)

Mix syrup, soy sauce, lemon juice, garlic, ginger and pepper in a shallow dish. Add chicken and turn to coat in the marinade. Cover and refrigerate for 1-2 hours, turning once.

Coat a grill pan or cast iron pan with vegetable oil and heat over medium heat. Remove the chicken from the marinade (be sure to save the remaining marinade). Cook the chicken until done (165 degrees in the fattest part of the meat).

In the meantime, pour the remaining marinade into a sauce pan and bring to a gentle simmer over medium heat. Cook until it is reduced halfway (about 4 minutes). Baste the chicken with the sauce. Serve with seasonal veggies.

Serve it with:
Belliveau Poire
Pear Wine


Distillerie Fils Du
Roy Capt Craig