Maple syrup Domaine du Grand Reed can replace sugar in most recipes.


Here is the conversion metric:

replacement with maple sugar is equivalent to 1 to 1 with traditional sugar.


For maple syrup the conversion is 1 to 1

less ¼ of liquid (water, milk, juice, etc.)

Image by The Creative Exchange

General Chicken "Maple"


2 lbs boneless chicken breast, cut into small cubes

1/4 cup cornstarch

3 beaten eggs

1/2 cup flour

2 tbsp. baking powder

1 C. salt

1/2 cup vegetable oil



2 tbsp. sesame oil

2 tbsp. ginger, grated

3 green onions, cut diagonally

1/2 cup of water

1/2 cup of Domaine du Grand Reed maple syrup

2 tbsp. cornstarch

1/4 cup soy sauce

1/2 cup chili sauce


  1. Coat the chicken cubes with starch.

  2. In a bowl, combine the eggs, flour, baking powder and salt, then add the chicken and coat well with the mixture.

  3. In a frying pan, heat the oil over high heat and add half the pieces of  chicken. 

  4. Fry for about 10 minutes, stirring often, or until the chicken is golden on the outside and no longer pink on the inside.

  5. Remove the chicken from the heat and repeat the same step for the second half of the chicken pieces.

  6.   Prepare the sauce.

  7. In a saucepan, combine the sesame oil, ginger and green onions and cook for 3 minutes over medium-high heat.

  8. Add water and maple syrup and simmer 1 minute more.

  9. Meanwhile, in a bowl, dissolve the cornstarch in the soy sauce and chili sauce, then pour into the pan. Cook for another 2 minutes or until the sauce has thickened.

  10. Add the chicken to the sauce and serve with basmati rice and a vegetable of your choice.


Maple glazed chicken


4 boneless, skinless chicken breasts

Salt and pepper to taste



1/4 cup (60 mL) chicken broth

1/2 tsp. at. tea (2.5 ml) garlic, finely chopped

4 tbsp. at. soup (60 ml) maple syrup Domaine du Grand Reed

1 C. at. soup (15 ml) soy sauce

1 C. at. (15 mL) lime juice

1 C. at. (5 ml) cornstarch + 2 tbsp. at. tea (10 ml) cold water


  1. Mix the ingredients for the sauce and mix well

  2. Pat the chicken dry with paper towel and season with S&P to taste.

  3. In an ovenproof skillet over medium-high heat, fry the chicken on both sides until golden brown, about 2-3 minutes per side

  4. Remove the chicken from the pan, draining the excess oil.

  5. Add the sauce to the pan and bring to a boil. Reduce heat to medium and simmer for 1 minute, stirring constantly

  6. Return the chicken to its pan and pour the sauce over it

  7. Bake at 400 degrees F for 10 minutes or until chicken is cooked through

  8. Chicken dish and start to reduce your glaze or use cornstarch to thicken it. Simmer until the sauce has thickened

  9. Drizzle the sauce over the chicken and serve hot


"Chômeur" pudding with maple syrup and fleur de sel


2 cups flour

1 C. baking powder

1 cup of sugar

2 eggs

1 1/3 cup milk

1/2 cup unsalted butter

1 vanilla pod

1 box of Domaine du Grand Reed amber maple syrup

A pinch of ''Fleur de Sel'' Sea Salt


1 cup 35% cream

1 cup of Maple syrup Grand Reed Estate

1 cup golden brown sugar

1/3 cup unsalted butter



  1. In a saucepan over low heat, infuse the opened vanilla pod in the milk.

  2. Beat butter and sugar. Add the eggs.

  3. In another bowl, combine flour and baking powder. Add the dry ingredients to the other preparation alternately with the vanilla milk.

  4. Put a good base of maple syrup in 6 ramekins placed on a baking sheet. Add a pinch of fleur de sel to each. Fill with cake mix and bake for 30 minutes at 165°C (325°F).


  1. Bring all the ingredients for the sauce to the boil then lower the heat, simmer for 5 minutes with a slight reduction then pour over the ramekins, just before serving.

  2. Decorate with cocoa powder in  the plate and place a piece of chômeur pudding on it.

Maple glazed pork tenderloins



2 pork tenderloins, 450 g (1 lb) each

15 ml (1 tbsp.) Butter

15 ml (1 tbsp.) Vegetable oil

4 French shallots, chopped

1/2 cup (125 ml) maple syrup Domaine du Grand Reed

15 ml (1 tbsp.) Dijon mustard



  1. Put the grill at the center of the oven. Preheat the oven to 180 ° C (350 ° F).

  2. Place flour on a plate. Coat the pork tenderloins with the flour.

  3. In an ovenproof skillet over medium-high heat, brown the pork tenderloins in the butter and oil. Salt and pepper. Reserve on a plate.

  4. In the same skillet, soften the shallots. Add the maple syrup, mustard, and simmer for 1 minute or until the sauce thickens. Return the pork tenderloins to the pan and coat them well with the sauce.

  5. Bake for 16 to 17 minutes, for a pink cooking. Remove from oven and cover with foil. Let stand 5 minutes before slicing.

  6. Serve with barley pilaf with bacon and / or acorn squash purée with maple, if desired.

Maple acorn squash puree


1 acorn squash, about 1.5 kg (3 lb)

30 ml (2 tbsp.) Domaine du Grand Reed maple syrup

45 ml (3 tbsp.) butter

15 ml (1 tbsp.) grated fresh ginger or a  pinch of ground ginger

Salt and pepper



  1. Put the grill at the center of the oven. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

  2. On a work surface, cut the squash in half lengthwise and remove the seeds. Salt and pepper. Place on the baking sheet, cut side down, and cook for 1 hour or until the squash is tender at the tip of a knife. Let cool.

  3. Remove the flesh with a spoon. In a food processor, puree the flesh of the squash with the rest of the ingredients. Salt and pepper.

Maple syrup pie


1/3 cup butter

½ cup of flour

1 can of 400 ml coconut milk

1 C. cornstarch soup

1 ½ cup (375 ml) of pure maple syrup Domaine du Grand Reed

½ cup squeezed brown sugar

½ tsp. vanilla extract

A pinch of salt



  1. Preheat the oven to 350˚F (175˚C).

  2. Line a 23-cm (9-inch) pie dish with a crust.

  3. Bake for about 20 minutes or until golden brown. Let cool.

  4. In a saucepan, melt the butter over medium heat.

  5. Add the flour, stirring with a whisk.

  6. Stir in the coconut milk.

  7. Combine maple syrup, brown sugar, cornstarch and vanilla.

  8. Add the maple syrup mixture to the flour, bring to a boil, stirring constantly.

  9. Switch to the mixing arm if necessary.

  10. Boil for 2 minutes or until the mixture has thickened.

  11. Let cool for a few minutes.

  12. Pour into crust and refrigerate until ready to serve.


Vinaigrette The Domaine


100 ml olive oil

50 ml of maple vinegar Domaine du Grand Reed

15 ml orange juice

10 ml dijon mustard

1 garlic clove, finely chopped

Set and pepper to taste


  1. In a jar, mix all the ingredients together.

  2. When ready to serve, shake vigorously to obtain a homogeneous mixture.

  3. Serve the dressing to your guests so that they can put the desired amount on their salad.

Butternut Soup with apple and maple syrup


1 butternut squash

6 red apples

30 ml (2 tbsp.) butter

2 onions

80 to 120 ml (1/3 to 1/2 cup) Domaine du Grand Reed maple syrup

2 liters (8 cups) chicken broth

2 cloves minced garlic

salt and pepper to taste


  1. Lay the squash horizontally on a cutting board. Using a knife, cut the squash in half starting from the stem towards the heart (rounded part). Remove the seeds with a spoon. Peel the squash using a peeler and cut into cubes.

  2. Peel the apples and cut into quarters.

  3. Cut the onions into small wedges.

  4. In a saucepan, melt the butter over medium heat.

  5. Sauté the onions. Add apples and squash. Cook for 5 to 8 minutes over medium heat. Pour the maple syrup and let caramelize slightly. Pour the broth. Add garlic and seasoning. Bring to a boil. Cover and simmer gently for 30 minutes, until the squash is cooked.

  6. Purée using an electric mixer.

  7. Just before serving, add a drizzle of cream.

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