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Culinary academy
Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .
Roast Duck Magret with Cranberry- Apple Syrup Sauce
Sweet and Sour Apple Syrup Chicken
Asian Pork Tenderloin with Hoisin-Cataphard apples
Coconut, Apple and Syrup Muffins
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Thyme-Butter Roasted Turkey with Apple Syrup
Turkey Bolognaise Sauce with White Wine and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Apple, Pear and Apple Syrup Sorbet
Apple Chips in Apple-Vanilla-Cinnamon Syrup
Apple Syrup Glazed Chicken with Cider Sauce
Waldorf salad with Apple Syrup and Apple Butter Vinaigrette
Apple Syrup Poached Apples with Vanilla and Ginger
Sambuca-flambé Grilled Doré-Mi Cheese with Apple Syrup
Turkey Millefeuilles with Spinach, Goat Cheese and Apple Syrup
Salad Vinaigrette
Ingredients
| 10 ml | Dijon mustard |
| 15 ml | Cataphard Orchards Apple Syrup |
| 60 ml | red vinegar |
| To taste | sea salt and pepper |
| 175 ml | Canola oil |
Method
1. Place all ingredients in a bowl and mix well.
2. Serve over a mixed greens salad, i.e. arugula, romaine and spinach (approx. 500 g).
3. Add brie or cubed cheddar.
4. Add ham or chopped bacon.
5. Top with pecans or walnuts (optional).
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