Four Variations on Maple Vinaigrette and A Sugaring Off Vlog

Late March means one thing in Québec: sugaring off season. The chilly nights and warm afternoons cause sap to surge up from the roots of the maple trees and race to fill the branches with life. All across the province, the healthy trees are tapped and a portion of the sap is extracted as it makes its journey upward.

You won’t find me pining for summer’s sandy beaches or pool parties during these early spring months; I relish sugaring off season, as you can probably tell. Due to the enthusiastic response to my recent post, A Sugaring Off Story, I decided to bring my Flip along on another recent outing to the family sugar bush and give you one more glimpse of Eastern Canada’s ‘fifth season’.

The short video follows our family’s most enthusiastic little worker, five-year-old Noah, on his third annual visit to the sugar bush. I couldn’t be happier that he is learning the process of gathering a beloved natural resource; truly this is food culture in the making.

For context and more description of how the process takes place, please read  A Sugaring Off Story. Now hit the jump for the vlog and a handful of salad dressing recipes featuring maple syrup.

Four Variations on Maple Vinaigrette

Pure maple syrup makes its way to our table in far more ways than just a jug for pancakes. We add it to homemade granola, soups, pies and cookies, salmon and pork chop glaze, and even toss it with our greens. Maple salad dressing? Absolutely!

Now I realize that for most of the world, pure maple syrup is a scarce and precious ingredient, which is why I’m not giving you a recipe that calls for three cups of syrup (yes, I’ve got those recipes). Instead, here are a few suggestions that will help stretch the bottle a little further.

Maple Vinaigrette Base Recipe

Start with this simple base recipe and customize it to suit your liking:

• 2 Tablespoons pure maple syrup
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper

Whisk all ingredients together in a small bowl, or combine in a jar, cover and shake well. Add desired acidic ingredient from the suggestions below (which is needed to balance out the sweet syrup and rich oil), mix well and store for up to two weeks.

Variation 1: Spicy Maple Vinaigrette

A shot of heat from the Sriracha balances out the sweetness of the maple syrup. Add a squeeze of lemon for acidity, and you’ve got a lovely, well-rounded vinaigrette.

• 1 maple vinaigrette base recipe (above)
• 1 teaspoon Dijon mustard
• 4 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon Sriracha hot sauce

Whisk all ingredients together in a small bowl or combine in a jar, cover and shake well. Use at once or refrigerate for up to two weeks.

Variation 2: Maple Vinaigrette with Cocoa Nibs

Bacon bits are out and bittersweet cocoa nibs are IN. This vinaigrette adds a welcome crunch to any leafy green salad. Try it tossed with baby spinach, sliced strawberries and toasted walnut or pecans.

• 1 maple vinaigrette base recipe (above)
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon Schaeffer Berger Roasted Cacao Nibs

Whisk all ingredients together in a small bowl, or combine in a jar, cover and shake well. Use at once or refrigerate for up to two weeks.

Variation 3: Maple Shallot Vinagrette

This bold vinaigrette packs a punch with its bold sherry vinegar and crunchy French shallots. Drizzle it over grilled portobello mushrooms or a warm steak salad.

• 1 maple vinaigrette base recipe (above)
• 1 Tablespoon sherry vinegar
• 1 Tablespoon French shallots, minced

Whisk all ingredients together in a small bowl or combine in a jar, cover and shake well. Use at once or refrigerate for up to two weeks.

Variation 4: Maple Dijon Vinaigrette

Decidedly the lightweight of the group, this is best tossed with baby greens and a handful of crumbled goat cheese.

• 1 x maple vinaigrette base recipe (above)
• 1 teaspoon Dijon mustard
• 1 Tablespoon white wine vinegar

Whisk all ingredients together in a small bowl or combine in a jar, cover and shake well. Use at once or refrigerate for up to two weeks.

Are you eager for Spring salads?  What is your favorite vinaigrette to shake up?

Tagged as: maple syrup, salad dressing, Salads, vinaigrette