Elevate fall feasts with unexpected maple-focused recipes

Fall is a season made for gathering—whether it’s cozy dinners with friends or festive family feasts, entertaining is a cherished tradition as the leaves turn. It’s the perfect time to elevate your culinary creations and surprise your guests with new flavours.

The secret ingredient? Maple. This quintessentially Canadian staple, known for its richness and depth, has the power to transform even the most familiar dishes, bringing warmth and a touch of sweetness to every meal.

Maple syrup, made by boiling sap directly from the tree, is valued for being all-natural and minimally processed. It contains trace minerals like zinc, potassium, magnesium and manganese, along with antioxidants and polyphenols, which may help reduce inflammation.

While maple syrup shines brightly atop pancakes and waffles, this versatile ingredient extends far beyond breakfast. Adding maple to the menu, from cocktails to desserts, is the easiest way to take your fall entertaining to the next level. Whether you’re hosting a fall feast, throwing a dinner party or simply looking to elevate your weeknight meals, maple transforms every dish.

Maple-infused cocktails: A creative twist for fall sips

Maple syrup isn’t just for food—it’s a delicious addition to fall cocktails, too. The Maplissimo is an unexpected and elegant way to incorporate maple into your fall drink lineup. Amber maple syrup surprises with its rich, deep flavour in this sophisticated cocktail. Paired with gin or vodka and tart lime juice, the amber syrup’s subtle sweetness enhances the citrus notes, offering just the right touch for a refreshing sip that feels perfectly seasonal.

Ingredients:

• 1 oz gin or vodka
• 2 tbsp sweet lime juice
• 2 tbsp maple syrup (preferably amber syrup for its rich taste)
• A few ice cubes

Method:

1. Add all ingredients to a cocktail shaker and shake vigorously.
2. Strain into a chilled glass.

The Maple Mule, which reimagines the classic Moscow mule, is another refreshing fall cocktail. Amber maple syrup’s nuanced flavour balances beautifully with the sharp bite of fresh lime juice and the warmth of muddled ginger. Top it off with sparkling maple cider or sparkling maple wine for an extra layer of effervescence. A garnish of rosemary and a dusting of ultrafine maple sugar elevate the cocktail, blending natural sweetness with spice for a festive finish.

Ingredients:

• ½ oz maple syrup (preferably amber syrup for its rich taste)
• 4 slices fresh ginger
• 1½ oz vodka
• ¾ oz fresh lime juice
• 2 oz sparkling maple cider or sparkling maple wine
• 1 stem fresh rosemary and ultrafine maple sugar to decorate

Method:

1. Choose either a 12 oz highball glass or a 14 oz copper mug, pour in the maple syrup and muddle the ginger in it.
2. Add the vodka and fresh lime juice.
3. Fill with ice cubes and stir with a spoon until the glass is freezing.
4. Top up with the sparkling maple cider or sparkling maple wine.
5. Garnish with the stem of rosemary dusted with maple sugar.

Maple-enhanced main dishes

For a hearty, flavour-packed main, look no further than Maple Pork Tenderloin and Mushroom Risotto. This tender, juicy pork is marinated in dark maple syrup, which is ideal for cooking and baking—its robust caramelized taste adds depth and richness without overwhelming the dish. When it’s paired with creamy mushroom risotto, the result is a harmonious balance of sweet and savoury.

The risotto is equally luxurious, featuring both maple syrup liqueur and maple butter. Maple syrup liqueur offers a smooth, sweet complexity that blends seamlessly with earthy mushrooms and thyme. Maple butter—a creamy spread made purely from maple sap—adds a subtle richness, lending the risotto a velvety finish. Together, these maple elements make for a rich, comforting dish sure to be the highlight of any fall feast.

Ingredients:

• 1⅓ lb pork tenderloin

For the maple syrup marinade

• ½ cup oil
• ¼ cup maple syrup (preferably dark syrup for its robust flavour)
• ¼ cup dry white wine
• 1 shallot, minced
• 1 tbsp Dijon mustard
• 1 tsp dry thyme

For the risotto

• 3 tbsp butter
• 8 oz sliced mushrooms
• 1 onion, minced
• 1 clove garlic, minced
• 1 cup Arborio rice
• 1½ cups chicken bouillon
• ¾ cup dry white wine
• ¼ cup maple syrup liqueur
• 1 bay leaf
• 1 sprig fresh thyme
• Salt and freshly ground pepper, to taste
• ¼ cup fresh parmesan cheese, grated
• 3 tbsp maple butter
• 2 tbsp parsley, minced

Method:

1. Mix all of the marinade ingredients, seasoning with pepper. Marinade the tenderloin while preparing the risotto.
2. In a large casserole, heat 3 tbsp of butter and cook the mushrooms, onion and garlic over medium heat.
3. Add the rice, stir well and cook until it becomes translucent, 2 to 3 minutes.
4. Add the chicken bouillon, wine, maple syrup liqueur, bay leaf, thyme, salt and pepper. Bring to a boil. Cook, covered, over medium heat, at 375°F for 16 to 18 minutes, stirring frequently.
5. Remove from heat. Remove the bay leaf and thyme sprig.
6. Add the parmesan, maple butter and parsley. Mix well and season, then add mushrooms.
7. Remove the tenderloin from the marinade, dry and sear over high heat in an ovenproof frying pan. Gently brown on both sides and season as needed.
8. Place the pan in the oven and continue cooking for about 12 minutes until the meat becomes pinkish in colour.
9. To serve, slice the meat and arrange it on top of the risotto, accompanied by a side of colourful vegetables.

For a holiday gathering, Turkey Stuffed with Cranberries and Maple Syrup is a standout option. The stuffing, made from cranberries, ground turkey and amber maple syrup, strikes the right mix of flavours. A maple glaze ensures the turkey remains moist and flavourful, creating a dish that celebrates the flavours of fall and impresses at any special occasion.

Ingredients:
For the stuffing

• 1 lb chopped turkey or ground pork
• 1½ cups fresh or thawed cranberries
• 1½ cups grated potatoes
• 2 French shallots, chopped
• 3 garlic cloves, crushed
• 2 tbsp fresh herbs (eg rosemary, savory, thyme, sage), chopped, or 2 tsp dried herbs
• ½ cup maple syrup (preferably amber syrup for its rich taste)
• Salt and freshly ground pepper to taste

For the turkey

• 1 whole turkey or young turkey, about 7¾ lb
• 1 cup chicken stock
• 1 cup white wine
• ½ cup maple syrup (preferably amber syrup for its rich taste)

Method:

1. Combine all stuffing ingredients.
2. Put the turkey in a roasting pan, breast up, and fill the cavity with stuffing. Attach the thighs using a piece of string.
3. Mix the rest of the ingredients and pour over the turkey. Cover and roast at 325°F for about 2 hours and 20 minutes, or 40 minutes per 2.2 lb. Baste frequently until the meat comes easily off the bones.
4. Remove the cover for the last 30 minutes of roasting to brown the skin.
5. Let rest for 15 minutes before carving. Serve the turkey with the stuffing and cooking juices.

For a vibrant vegetarian option, Maple Squash Ratatouille is the perfect addition to your fall table. Ratatouille, a classic French vegetable stew, features a medley of seasonal produce like squash, zucchini and bell peppers, simmered until tender. What makes this version stand out is the addition of golden maple syrup. Known for its delicate, light flavour, golden maple syrup enhances the natural earthiness of the veggies without overpowering them. Elegant yet easy to prepare, this colourful dish with subtle sweetness is great for entertaining and ensures there’s something special for every palate.

Ingredients:

• 2 tbsp olive oil
• 1 cup squash of choice (eg butternut, acorn, pumpkin), diced
• 1 green zucchini, diced
• 1 yellow zucchini, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1½ cups mushrooms, quartered
• 1 onion, coarsely chopped
• 2 garlic cloves, finely chopped
• 1 cup Italian tomatoes, diced
• ¼ cup maple syrup (preferably golden syrup for its delicate flavour)
• Salt and freshly ground pepper, to taste
• Basil and oregano, to taste

Method:

1. Heat oil in a casserole and gently brown the vegetables for 4 to 5 minutes.
2. Add the tomatoes, maple syrup, salt and pepper and continue cooking for 4 to 5 minutes.
3. Add the herbs last. Serve as a side dish or au gratin.

Sweet endings for a perfect autumn meal

When it comes to dessert, nothing captures the essence of autumn quite like Grandma’s Maple-Apple Upside-Down Cake. In this classic recipe, dark maple syrup caramelizes beautifully as it bakes with tart green apples, creating a rich, comforting dessert that’s both rustic and indulgent. The deep, bold flavour of the dark maple syrup draws out the natural sweetness of the apples. Paired with vanilla ice cream or drizzled with even more maple syrup, it’s the ultimate treat.

Ingredients:

• 3 green apples (eg Cortland, Empire, Lobo)
• ¾ cup maple syrup (preferably dark syrup for its robust flavour)
• ½ cup unsalted butter
• ⅔ cup maple sugar
• 1 egg
• ¾ cup 2 per cent milk
• 1½ cups all-purpose flour, sifted
• 1 tbsp baking powder
• 1 pinch salt

Method:

1. Peel the apples.
2. Thinly slice apples and place criss-crossed in an 8-inch round or square baking pan. Set aside.
3. In a saucepan, boil the maple syrup with ¼ cup butter for 5 minutes. Pour over the apples.
4. In a bowl, whip the other ¼ cup of the butter with the maple sugar. Whisk in the egg. Add the milk, flour, baking powder and salt. Mix well.
5. Cover the apples with the dough.
6. Bake at 375°F for 30 to 40 minutes.
7. Allow to cool for 5 minutes and turn out onto a plate.

Finally, no fall feast is complete without a pumpkin dessert. Pumpkin and Maple Syrup Mini Tarts offer a bite-sized indulgence perfect for wrapping up any meal. Pumpkin purée, dark maple syrup with its rich, robust taste, and warming spices like cinnamon and nutmeg inside a flaky tart shell make for a dessert packed with the flavours of fall. Topped with maple whipped cream, these mini tarts are a crowd-pleasing finish. A little taste of pumpkin pie with a maple twist, they’re sure to be a hit with your guests.

Ingredients:

• 12 mini tart crust shells, unbaked, 3-inch diameter
• 2 eggs
• 2 cups pumpkin purée
• ¾ cup maple syrup (preferably dark syrup for its robust flavour)
• ¼ tsp ground ginger
• ¼ tsp clove
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• 1 cup 15 per cent or 35 per cent cream

Method:

1. Beat the eggs with the pumpkin purée and maple syrup.
2. Add spices and cream. Mix well to create a homogenous mixture. Pour the mixture into the crust shells.
3. Cook in the centre of the oven at 375°F for 15 minutes or until the pumpkin mixture is firm.
4. Serve hot or cold as desired, with a garnish of maple syrup whipped cream and sprinkled with maple sugar.

Maple syrup’s versatility means it’s much more than a topping—it’s an essential ingredient in every fall kitchen. Whether it’s adding depth and complexity to cocktails, enhancing the flavours of savoury dishes or sweetening up desserts, maple brings something special to every course. This season, step beyond the traditional and discover the many ways maple can inspire your entertaining.