Maple syrup can be used in just about any recipe where sugar is called for. It adds a delicious flavor to sauces and salad dressings and becomes a tasty brown caramel when brushed on the skin of roast poultry.

To make caramel
Combine 100 g (1/2 cup) sugar with a little water in a small saucepan and boil until a light caramel forms; blend in 200 ml (3/4 cup) maple syrup and 100 ml (6 tbsp.) heavy cream (35%). Pour the warm caramel over apple pie served with old-fashioned vanilla ice cream.

In salad dressing
Combine 1 tbsp. strong mustard, 2 tbsp. maple syrup, 2 tbsp. crème fraîche and 2 tbsp. balsamic vinegar. Mix like a French vinaigrette, gradually whisking in 200 ml (3/4 cup) vegetable oil in a thin stream to create a smooth emulsion. This delicious slightly-sweet dressing goes well with Boston, curly-leaf or head lettuce and is perfect with cold meats such as sliced roast pork or lamb served alongside the salad.

Every Easter Sunday, grandmother Tablier would prepare a special dessert for the parish priest who came to the house for lunch. He was disingenuous about getting himself invited, but the family was fond of him. Shortly before coming to the table, grandmother would reduce maple syrup until it was thick enough to coat the back of a spoon, sometimes testing the consistency by dropping a little into a glass of cold water to see if it formed a soft ball. She cooled the thickened syrup, then gently folded it into 6 beaten egg whites. She cooled the mixture in a crystal bowl and served it with "pastry cookies" - just sweetened pie dough cut out into star or leaf shapes and baked in the oven. And every year the good Father would exclaim, "This is heaven on earth!"

Crème brûlée
Beat 4 egg yolks with 75 ml (5 tbsp.) maple syrup in a saucepan; in another saucepan, heat 400 ml (1 1/2 cups) cream to the boiling point; mix the hot cream into the egg mixture; return the saucepan to the heat and cook gently until the mixture thickens, without letting it boil. Pour into a dish, refrigerate, and just before serving, sprinkle with maple sugar and caramelize under the broiler for a few moments.

Pheasant on the menu
Sear pheasant breasts, skin side down, in a little olive oil over high heat, turning when browned; add 60 ml (1/4 cup) maple syrup, turn skin side down again and finish cooking, uncovered, in a 150° C (300° F) oven for 7-10 minutes.

If you prefer duck…
Sauté confit (fat-preserved) duck legs, skin side down, over high heat in 60 ml (1/4 cup) butter and 125 ml (1/2 cup) maple syrup; add 125 ml (1/2 cup) orange juice and finish cooking, uncovered, in a 150° C (300° F) oven for about 10 minutes.