How to cook like a Canadian

By Teesh Backlund, Teri Young and Aimee Greenaway
Photo: Shanna Baker

Thousands of visitors will head to the BC Forest Discovery Centre in Duncan on February 4, 2012 for the annual Bigleaf Maple Syrup Festival. As detailed in the Winter 2011 issue of British Columbia Magazine [Due West, “Sap tapping festival”], the event celebrates B.C.’s unique variety of maple syrup, produced by roughly 400 “sapsuckers” on Vancouver Island. The syrup is known to be “heavier” and more “caramelized” compared to equivalents from eastern Canada.

Here are three maple syrup recipes to try at home, courtesy of the BC Forest Discovery Centre.

Maple Oatmeal Raisin Cookies

  • 1/2 cup (125 ml) shortening
  • 1/4 cup (60 ml) oil
  • 1 1/2 cups (375 ml) sugar
  • 2 eggs
  • 1/3 cup (75 ml) pure maple syrup
  • 1 3/4 cups (425 ml) all-purpose flour
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5 ml) salt
  • 2 cups (500 ml) quick cooking or regular oats
  • 1 1/2 cups (375 ml) raisins

Heat oven to 375°F (190°C) Mix shortening, oil, sugar, eggs and maple syrup. Stir in remaining ingredients and mix well. Drop dough by rounded teaspoonful, about 2 inches (5 cm) apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet and cool.


—Submitted by Teesh Backlund

Maple Butternut Squash

  • 1 medium butternut squash
  • 1/4 cup (60 ml) maple syrup
  • 1/4 cup (60 ml) butter
  • 1/3 cup (80 ml) milk


  • 1″ (2.5 cm) of fresh ginger
  • cinnamon
  • pecans and figs
  • salt and pepper

Peel, seed and chop the squash into one-inch (2.5-cm) pieces. If using ginger, peel and finely mince. Steam together over boiling water until tender enough to mash. Mash with a potato masher and add the milk, butter and maple syrup. Add salt, pepper and cinnamon to taste.


Spread the mashed and seasoned squash into a casserole dish. If desired, lay pecan halves and sliced figs on top. Bake for about 30 minutes at 350°F (175°C) until heated throughly and a bit bubbly.

—Submitted by Teri Young

Maple Chipotle Pork Roast

  • 1/4 cup (60 ml) maple syrup
  • 2 chopped chipotle peppers (canned)
  • 2 tbsp (30 ml) orange juice
  • 1 tbsp (15 ml) lime juice
  • 2 chopped garlic cloves
  • 1/2 tsp (2.5 ml) cumin
  • 1/2 tsp (2.5 ml) oregano
  • 2-lb (roughly 1 kg) pork roast

Combine all ingredients in a casserole dish or roaster to create the marinade. Place pork in the dish, cover and marinade for a minimum of four hours. Cook at 350°F (175°C) until the internal temperature of the roast reaches 160°F.

—Submitted by Aimee Greenaway

Featured Product: BC Mag 2019 Calendar