Happy Marriages: Maple Loves Dijon

This is the 2nd part of the Happy 150th Canada! series. Click to read the other parts: Good Starts: Maple Mornings; Good Stuff: Canadian EditionLa Vie En Rouge et Blanche

Maple & Dijon are the perfect blend of the sweet and the savoury. Here, they are paired to make the dressing for a spring mix salad adorned with apples, almonds, cranberries, shavings of parmesan, and shallots. As a marinade, they make a deliciously sticky glaze for chicken, pork, salmon, meatballs, and sausages.


Maple Dressing Recipe Title

maple dijon salad

  • 1 Shallot
  • 2 T Apple cider vinegar plus more to steep the shallot
  • 3 T Olive oil
  • 1 1/2 T Maple syrup
  • 2 t Dijon mustard
  • 1/2 t Maldon salt or 1/4 t fine Salt
  • Pepper
  1. Finely slice the shallot and place it in a small bowl with just enough vinegar to cover and allow to stand for at least 10 minutes or overnight.
  2. Whisk together the oil, 2 T vinegar, maple, Dijon, salt, and pepper to taste.
  3. Drain the vinegar from the shallots and add them to the dressing.

 Notes:

  • Serving suggestions:
    • Spring mix, pears, Parmesan shavings/blue cheese, pomegranate seeds
    • Spring mix, apples, cranberries, toasted pecans/almonds, Parmesan shavings

Click for printable version: Maple Dressing Recipe For Print


Maple Dijon Marinade Title

maple dijon chicken

  • Salt and pepper
  • 1 T Dijon mustard
  • 4 T Maple syrup
  • 1 Clove garlic, grated
  • 2 t Canola oil
  1. Generously season meat with salt and pepper to taste.
  2. Stir together the Dijon, maple syrup, garlic, and oil until well combined.  Add to the meat, mixing to ensure that all the pieces are well-coated.  Marinate overnight, if possible.

Notes for cooking the chicken, meat, or fish in the oven:

  • Place the meat and all of the marinade in a roasting pan or on a baking sheet, lined with foil and then parchment.
  • Half-way through the cooking time, baste the meat in the marinade collected in the pan.
  • Roast chicken at 425˚F until cooked through, cooking times will depend on the size of the chicken pieces. Boneless, skinless thighs will take about 30 minutes; bone-in, skin-on thighs or drums about 45 minutes.  Makes enough marinade for about 8 bone-in thighs.
  • Roast salmon at 500˚F until just cooked through or to taste, about 10 to 12 minutes.
  • Grill pork chops under the broiler until just cooked through or to taste, about 5 minutes aside depending on the thickness of the chops.
  • Sausages and meatballs do not require any length of marinating.  Roast sausages or meatballs at 425˚F until cooked through. Timing will depend on the size.

Click for printable version: Maple Dijon Marinade For Print


Bon Appétit!

Happy Canada Day and enjoy the long weekend!

 

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