Recipes:
- Maple Balsamic Vinaigrette
- Bacon Maple Muffins
- Maple White Chocolate Cookies
- Squash, Sweet Potato and Maple Soup
In Brock Township we celebrate the arrival of spring with a time-honoured Canadian tradition of making maple syrup. The Sunderland Maple Syrup Festival has returned after a two-year pandemic-gap to celebrate its 25th year! The festival attracts visitors from Kawartha Lakes, Durham Region, and the Greater Toronto Area. Participants can shop local vendors, indulge in food, and visit local farms, and enjoy the sweet taste of maple syrup!
Our Mobile Food Market is celebrating the maple festivities as well as the official launch of our Mobile Food Market trailer! Our Mobile Food Market started in August 2021 as an innovative solution to rural food deserts (areas with no, or limited access to grocery stores) and food insecurity (ensuring people in our community have a sufficient quality and quantity of nutritious food).
The Mobile Food Market currently operates on a rotating schedule, every Wednesday and Thursday. We set up in various locations around Brock Township to offer fresh local produce, meal kits, and prepared meals at affordable prices. We encourage everyone in the community to shop the Mobile Food Market. For upcoming schedules, visit the Mobile Food Market page on our website, sign up for our weekly newsletter, follow us on social media, or contact our team.
We are so glad you visited our booth at the Sunderland Maple Syrup Festival, please enjoy the maple themed recipes from our samples below!
If you have any questions please contact us at 705-432-2444 or email us at info@tndf.ca
Maple Balsamic Vinaigrette
Ingredients
• 6 tablespoons real maple syrup
• 4 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons dijon mustard
• 1/4 teaspoon sea salt
Instructions
- Add all the ingredients to a mason jar or salad shaker.
- Shake well to combine.
- Serve over your favourite salads.
Notes: This salad dressing keeps well in the fridge for up to 5 days. Shake well before serving.
Bacon Maple Muffins
Ingredients
- 2 cups flour
- 3 tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- ½ cup milk
- 1 egg
- ⅔ cup maple syrup
- ½ cup cooked, crumbled bacon
Brown Sugar Crumble
- ⅓ cup brown sugar
- 2 tbsp flour
- ½ tsp cinnamon
- 1 tbsp butter, cold, cubed
Instructions
- Preheat the oven to 350°F.
- Combine 2 cups flour, baking powder and salt in a small bowl.
- Combine the vegetable oil, milk and egg in a large mixing bowl.
- Whisk together, then add the maple syrup.
- Add in the flour mixture and combine well.
- Add the bacon to the batter. Mix the bacon in, then spoon the batter into paper lined muffin tins.
- Make the brown sugar crumble by combining the brown sugar, 2 tbsp flour and cinnamon in a small mixing bowl.
- Fold in the butter, then use your hands to mix into a coarse crumble.
- Sprinkle the brown sugar crumble on top of the muffins. Then place in the oven and bake for 18 minutes.
Maple White Chocolate Cookies
Ingredients
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter melted
• 3/4 cup brown sugar packed
• 3/4 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tsp maple flavoring
• 2 cups white chocolate chips
Instructions
- Preheat oven to 325 degrees F.
- In a bowl, combine flour, soda and salt. Set aside.
- In a medium bowl, cream together the butter and sugars until well blended.
- Add in eggs and maple flavoring. Beat until light and creamy.
- Add in dry ingredients and mix until just combined. Stir in white chocolate chips.
- Place cookies onto a parchment lined baking sheet, about 3 inches apart and bake for 15 minutes or until golden brown around the edges.
- Cool on a cooling rack.
Squash, Sweet Potato and Maple Soup
Ingredients
• 1 butternut squash, about 2.5 pounds
• 1.5 tablespoons olive oil, divided
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 yellow onion, peeled and chopped
• 3 cloves garlic, minced
• 2 sweet potatoes, peeled and cubed (about 1 pound)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon smoked paprika
• 5 cups low sodium vegetable broth
• 3 tablespoons maple syrup
Instructions
- Preheat oven to 400 degrees Fahrenheit. Also, line a baking sheet with parchment paper and set aside.
- Carefully cut butternut squash in half, scoop out seeds, drizzle with ½ tablespoon of olive oil and sprinkle with ¼ teaspoon each of salt and black pepper.
- Place squash cut side down onto prepared baking sheet and bake for about 40 minutes or until squash is cooked through and tender when pierced with a knife. Let cool slightly. Scoop out butternut squash and place into a bowl. Set aside.
- Heat remaining 1 tablespoon of olive oil in a large pot over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic to onion, stir, and cook 1 minute.
- Add sweet potatoes, cinnamon, nutmeg, smoked paprika, remaining 1 teaspoon of salt and remaining ¼ teaspoon of black pepper. Stir and cook 1 minute.
- Next add veggie broth and reserved cooked butternut squash. Stir to combine everything. Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid ajar and cook for 15 minutes or until sweet potato is tender and cooked through.
- Off heat stir in maple syrup.
