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D is for Dinner - Maple Syrup


Marie-Cecile "Cezin" Nottaway of Wawatay Catering uses maple syrup as the not-so-secret ingredient in most of her cooking. She swears by the Awazibi syrup produced on the Kitigan Zibi Anishinabeg Reserve.

Cezin dropped by Studio 12 to walk Alan through how to turn sap into sticky taffy.  She also shared her recipe for Maple Dijon Sage Butter.
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Maple Dijon Sage Butter


1 lb salted butter(room temp)
1/2 cup Awazibi maple syrup (or more!)
3 tbsp Dijon grainy mustard
1/4 cup fresh sage


Add all ingredients in a medium bowl and mix mix well. Store in container or roll out on parchment paper. Enjoy with bread or mashed potatoes, corn on the cob, on steak or chicken!
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