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Our Maple season is in full swing !

With the sugar season in full swing and the arrival of Easter, we wanted to offer you some ideas of maple recipes to try at home. We still think that the best option is to book a reservation at Sucrerie des Gallant ! However we understand this may not always be possible so come and pick up your stock of fresh maple sirop and start baking at home. Here are some suggestions :

Amaze your guests with a welcome cocktail to start your meal;
The ‘’Bulles d'érable’’ ! All you need to do is follow these steps :

Moisten the rim of a flute glass with a lemon wedge and dip in maple sugar (available at Auberge des Gallant & Sucrerie des Gallant). Pour ¼ ounce of Cidre de Glace Neige and ½ ounce of Gélinotte (you will find at your local SAQ store). Fill the glass with sparkling Poiré Entre Pierre et Terre.
And enjoy !

To accompany this drink, an endive salad (for 2 people):

1 endive

Radicchio to taste

1 handful of arugula

1 Granny Smith apple

¼ cup walnuts

1 tbsp of olive oil

1 tbsp of balsamic vinaigrette

1 tbsp maple syrup

1 tsp spoon Dijon mustard

In a bowl, combine vegetables, apple and nuts. In a cup, mix the liquid ingredients and pour into the bowl. Mix vigorously.

Let's move on to an after dinner drink with our popular '' White Maple '':

In a martini glass, pour ½ ounce of Gélinotte. In a shaker, put ice, 1 ounce of Sortilège, 1 ounce of Coureur des bois and 2 ounces of milk. Shake and gently pour over the Gélinotte with a colander on a spoon. Sprinkle with cocoa and maple sugar and perfume with orange peel.

For dessert, we could not decide between our famous sugar pie or our maple crème brûlée, so we told ourselves that we would share both recipes !

Sugar pie (makes 3 pies):

2 whole eggs

1 egg yolk

1 ½ Carnation evaporated milk cans

5 ½ cups brown sugar

½ cup of flour

¼ tsp of vanilla

Beat the brown sugar with the carnation milk and the vanilla until smooth. Pour the eggs into the mixture first. Whisk well and stir in the flour. Mix well until creamy and color turns blond.

Maple crème brûlée (for 6 people):

7 egg yolks

125 ml of maple syrup

375 ml of 35% cream

50g of sugar or maple sugar

Keep the egg yolks in a big mixing-bowl. In a saucepan, mix the syrup and the cream and bring it to a boil. Take off the heat. Whip the sugar and the yolks and gently incorporate the hot cream and syrup (keep whisking while you add the mix). With a ladle, fill in 6 ramequins. Cook in a hot water bath at 325F for 40-60 minutes or until the mix is solid.

Cook and enjoy !

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