Some must-try recipes
Cooking with Rebelle
Maple Syrup
We'd like to share a few recipes from our family featuring our CUISINE and AMBER syrups.
Rebelle Maple Gravlax
Ingrédients:
- Salmon : 300 gr.
- Rebelle maple sugar gravlax mix : 200 gr.
- Cuisine maple syrup : 2 1/2 tbl. spoon
- Old-fashioned mustard : 1/2 tea spoon
- Dill bouquet
- Ground black pepper
Dill and Jalapeno tartinade:
- Cheese cream : 1 t.
- Jalapeno mariné : 1 tbl spoon
- Chooped fresh dill : 1 tbl spoon
PREPARATION
Chop the dill and set half aside.
Mix all remaining ingredients.
Reserve half the mixture and brush the salmon fillet with the other half. Once the fillet is well coated, place it in a dish, skin-side
down.
Place the dill (1/4 of the bunch) on the fillet and cover with the rest of the mixture.
Cover the salmon with plastic wrap and place another dish on top so that the salmon is well crushed under the weight.
Refrigerate for 24h to 36h.
Later, remove the salmon from the fridge and rinse thoroughly with clean water.
Drain the salmon and use half a tablespoon of
Cuisine syrup to lacque the fillet, sprinkled with chopped fresh dill.
Slice the fillet thinly and serve with a dill and Jalapeno tardinade.
Rebelle Maple Ham
Ingredients:
- 1 smoked shoulder ham with the bone
- Cuisine maple syrup: 500 ml
- Beer: 1 can (355 ml)
- Chicken broth: 500 ml
- Cloves: 5
- Ground black pepper
PREPARATION
Remove string from ham.
Place ham in a large saucepan and cover with cold water. Bring to the boil and simmer over medium heat for 30 minutes. Remove ham from pan. Discard water. Repeat operation. Drain.
Place ham in slow cooker, rind side down.
Stud ham with cloves and add remaining ingredients.
Put the slow cooker on high for 4 to 5 hours and enjoy.
Oven method:
Use a covered casserole or roasting pan. Preheat oven to 180°C (350°F), with rack in lowest position. Follow the same steps as for the slow cooker, then cover and bake for 2 hours. Uncover and continue cooking for 1 hour, basting frequently with pan juices.
Rebelle apple crisp
Ingredients:
- Oats: 3/4 cup
- Brown sugar: 3/4 cup
- Flour: 1/2 cup
- Melted butter: 1/2 cup
- 6 to 8 sliced apples
- Cuisine maple syrup: 1/4 cup
PREPARATION
Preheat oven to 180°C (350°F)
Combine oats, brown sugar, flour and melted butter. Set aside for later use.
In an ovenproof dish, spread sliced apples to cover entire surface.
Pour maple syrup over apples.
Add oat mixture to apples to cover.
Place in oven for 30 minutes, or until topping is golden brown.
Rebelle Pork shoulder roast
Ingredients:
- 1 pork shoulder roast
- 1 onion
- 1 garlic clove
- 1/2 cup of Rebelle maple syrup (Cuisine or Amber)
- Bovril Liquid Chicken Bouillon
- 1 cup of chicken broth
- 2 tablespoons of whole-grain mustard (Meaux mustard)
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- A few whole peppercorns
- Cooking oil
PREPARATION
Finely chop the onion and garlic, then set aside.
Prepare the sauce by mixing:
1/2 cup of Rebelle maple syrup
1 cup of chicken broth
2 tablespoons of whole-grain mustard
Stir the mixture well and set aside.
Have the thyme and rosemary ready.
COOKING INSTRUCTIONS
In a Dutch oven, sear the pork roast in a bit of oil.
As it browns, drizzle a thin layer of Bovril on each side.
Once the roast is seared, add the liquid mixture, the garlic, onion, and fresh herbs.
Toss in a few whole peppercorns.
Reduce the heat to medium-low, and cover the pot.
Cook for 4 hours on medium-low heat. Add water as needed to maintain enough liquid throughout the cooking process.
Turn the roast every hour so each side has a chance to soak in the broth.
For the last hour, uncover the pot and baste the roast frequently.
SERVING SUGGESTIONS
Serve with rice or mashed potatoes and the vegetables of your choice.
Rebelle Maple Ham
Ingredients:
- 1 smoked shoulder ham with the bone
- Cuisine maple syrup: 500 ml
- Beer: 1 can (355 ml)
- Chicken broth: 500 ml
- Cloves: 5
- Ground black pepper
PREPARATION
Remove string from ham.
Place ham in a large saucepan and cover with cold water. Bring to the boil and simmer over medium heat for 30 minutes. Remove ham from pan. Discard water. Repeat operation. Drain.
Place ham in slow cooker, rind side down.
Stud ham with cloves and add remaining ingredients.
Put the slow cooker on high for 4 to 5 hours and enjoy.
Oven method:
Use a covered casserole or roasting pan. Preheat oven to 180°C (350°F), with rack in lowest position. Follow the same steps as for the slow cooker, then cover and bake for 2 hours. Uncover and continue cooking for 1 hour, basting frequently with pan juices.
Rebelle apple crisp
Ingredients:
- Oats: 3/4 cup
- Brown sugar: 3/4 cup
- Flour: 1/2 cup
- Melted butter: 1/2 cup
- 6 to 8 sliced apples
- Cuisine maple syrup: 1/4 cup
PREPARATION
Preheat oven to 180°C (350°F)
Combine oats, brown sugar, flour and melted butter. Set aside for later use.
In an ovenproof dish, spread sliced apples to cover entire surface.
Pour maple syrup over apples.
Add oat mixture to apples to cover.
Place in oven for 30 minutes, or until topping is golden brown.
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