Two recipes that will have maple lovers jumping for joy

All good Canadians love maple syrup, but few of us use it to its full potential, and rather reserve it for breakfast alone. Well, that's about to change because Michael Hunter is sharing two mouth-watering recipes that will have you running out into the woods to tap your own tree. 

Maple Glazed Wild BC Halibut




  • 4  5oz Halibut filets
  • ½  cup maple syrup
  • 1 clove garlic, crushed
  • 2 bunches green top baby heirloom carrots
  • 2 tbsp mustard seeds
  • 1 tsp caraway seeds
  • 1 lb bag parsnips
  • 4 cups vegetable stock
  • ¼ cup 35% cream
  • 2  bay leaves
  • ½ bunch thyme
  • 1 lemon
  • ½  cup white wine vinegar
  • 1  tbsp honey
  • salt and pepper to taste, butter and olive oil for cooking fish and carrots



  1. Bring vinegar to simmer in a small pan, add mustard, caraway seeds and honey, remove and let soak.
  2. Peel and roughly chop parsnips, cook in vegetable stock with herbs until very tender. Discard herbs and strain excess liquid and reserve. Purée parsnip in a food processor until very smooth adding cream and 1 tbsp of butter.  The purée should be very thick and creamy.  Adjust consistency with reserved vegetable stock if needed. Season to taste.
  3. Wash carrots and trim off green tops, blanch in boiling water until tender but still firm
  4. Heat a cast iron or non-stick skillet until very hot, add vegetable oil and season halibut with salt and sear in the hot pan adding a tbsp of butter.
  5. Cook halibut until golden brown and then flip over.  Squeeze lemon into the pan adding a sprig of thyme and a crushed clove of garlic and maple syrup, baste until cooked throughout, a few minutes.
  6. Remove fish and sauté carrots with a tbsp of butter or olive oil
  7. Spoon purée onto plate, adding carrots and fish, garnish with the mustard seeds

Sticky Toffee Pudding with Maple Caramel Sauce 



  • 1-1/2 cups chopped pitted dates (about 6 ounces)
  • 1-1/4 cups water
  • 1 tsp. baking soda
  • 1-1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ¼ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 eggs

Caramel Sauce:

  • 2 oz bourbon
  • 5/8 cup butter
  • 2/3 cup 35% cream
  • ½ cup brown sugar
  • ½ cup maple syrup
  • 1 tbsp cinnamon
  • 2 tsp sea salt 


  1. Heat oven to 350° F.
  2. Line a 9X5 inch loaf pan with parchment paper. Spray with cooking spray.
  3. Bring dates and water to a boil in medium saucepan. Remove from heat; stir in baking soda (mixture will become foamy). Set aside; let cool.
  4. In small bowl mix together flour, baking powder and salt.
  5. Cream together butter and sugar in large bowl on medium speed of electric mixer until light and fluffy. Stir in vanilla.
  6. Ad 1 egg to bowl. Add half of the flour mixture, and half of the date mixture; beat to blend. Repeat with remaining egg, flour mixture and date mixture.
  7. Pour batter into prepared loaf pan. Bake 40-45 minutes; or until a tester inserted into the centre comes out clean. Let cool in pan on wire rack for 30 minutes. Invert pudding onto rack.

Caramel Sauce

  1. Pour all of the ingredients in a pot except bourbon.  Boil to thicken, about 5 minutes, add bourbon and cook for 1 minute.
  2. Slice pudding and serve with caramel sauce, a sprinkle of sea salt and a scoop of your favourite vanilla ice cream.