This is a sponsored post written by me on behalf of Wayfair.ca. All opinions are 100% mine.
Isn’t Mother Nature amazing? Sure, she has a wicked sense of humour when it comes to the weather, but she sure knows how to create some amazing food!
Take maple syrup for example… who knew tapping into a mature maple could yield such delicious liquid gold? Quite simply it’s sugar from a tree! Lucky for me I live in southern Ontario; the second largest producer of maple syrup in the country (next to Quebec). Take a drive through the country on a sunny afternoon and you’re bound to see roadside maple syrup stands stocked with litres & litres of the sweet, sticky nectar!
Maple syrup is so prevalent in my area, we actually host North America’s largest syrup festival! Every Spring, for as long as I can remember, my family would pile in the car and head to the Elmira Maple Syrup Festival. No matter what Mother Nature threw at us – snow, rain, sun, hail – we’d brave the weather in order to stuff our faces with maple-drenched pancakes, fritters, and desserts. It’s soooo worth the frozen fingers, wet boots and runny nose!
If you’re thinking about giving the festival a try, be forewarned; it’s nearly impossible to leave empty handed… a big ol’ jug of fresh maple syrup often accompanies me home. And when there’s syrup in the house, you bet I’m making waffles!
One of my all time favourite dishes has to be Chicken & Waffles. There is something about the combination of sweet and savoury that gets me every time! Salty fried chicken slathered in sweet bourbon maple syrup, topped with a delicious blueberry compote and fresh whipped cream? Yes please! And while this recipe does involve some juggling… and killer time management skills… it’s worth every minute on a casual Sunday morning!Print
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/8 tsp salt
- 2 tbsp maple syrup
- 1 3/4 cup buttermilk, warmed
- 2 large eggs
- 1/2 cup butter, melted
- 1 tsp vanilla extract
Turn on waffle iron to preheat. In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Pour in maple syrup, warm buttermilk, eggs, butter, and vanilla; mix just until everything is combined. Pour 3/4 cup to 1 cup of batter (depending on the size of your waffle iron) into iron and close the lid. Remove waffle from iron and place on a wire rack. Repeat with remaining batter. Serve immediately.
- 3 chicken breasts, butterflied
- 2 cups buttermilk
- 2 tbsp maple syrup
- 1 cup flour
- 1/2 tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sugar
- 2 eggs, beaten
- Oil for frying
- Place butterflied chicken breasts into a ziplock freezer bag or large glass baking dish. Pour over buttermilk and maple syrup. Seal and place in refrigerator to marinate for 24 hours.
- Heat oil in a large pot or dutch oven to 350°F. While oil preheats, mix together the flour salt, pepper, paprika, Italian seasoning, garlic & onion powder, and sugar in a large bowl. Prepare the chicken by removing from buttermilk marinade and dipping each piece into beaten egg and then into flour mixture. Place dredged chicken on a wire rack and allow it to rest for 5 minutes. If flour coating looks wet, dip it in the flour mixture again. When the oil is ready gently submerge 2-3 piece of chicken and cook for 10-12 minutes, flipping the pieces over halfway. Remove once chicken is a deep golden brown. Serve immediately.
- 1/2 real Canadian maple syrup
- 1 tsp bourbon
- 1/4 tsp vanilla extract
- Combine syrup, bourbon and vanilla in a small saucepan and bring to a boil. Once syrup starts to boil, reduce heat and allow to simmer for 5-7 minutes.
- The syrup will reduce slightly and the alcohol will burn off, leaving nothing but a rich flavor behind. Serve warm in cute little pitchers, like these ones from Wayfair.
- 1 pint fresh blueberries
- 1/4 cup water
- 4 tbsp granulated sugar
- squeeze of fresh lemon
- Combine blueberries, water, sugar and lemon juice in a small saucepan.
- Bring to a boil and cook for approx. 15 minutes, stirring frequently, until most of the blueberries have burst and compote has thickened. Serve warm.
What are some of your favourite ways to enjoy maple syrup?