Perfect drizzled over fish, potatoes or beef.

A decidedly different cranberry sauce. Serve warm or cold.

Christine Sharp submitted this recipe for Tidings' Maple Syrup Recipe Contest

She makes a simple applesauce to accompany pork that all of her guests rave about.  It has a certain je ne sais quoi, except that only she and her husband know exactly what the "quoi" is. She likes the fact that no one can really tell what makes it taste so good.  The secret is a tablespoon each of maple syrup and calvados.

Monkfish has a wonderfully meaty texture and is mildly sweet. The brown butter adds a nice subtle nuttiness to the whole dish. Monkfish tends to release a lot of juice as it cooks, salting it up to an hour before you cook it will help dry it out. A variation of that is to soak the fillet in milk overnight.

Recipe courtesy of John Besh’s My New Orleans – The Cookbook. Serve over any kind of bird, venison or pork.

Mary Knickle submitted this maple syrup-based recipe for Tidings' Maple Syrup Recipe Contest.

She suggests that if you like your chocolate sauce a little runnier on ice-cream add just a little water (a few tablespoons) and adjust flavours accordingly.  You can add any of the above ingredients over again.  Just whisk until smooth under a low heat. Above all enjoy, and savour the comments: "This is the best chocolate sauce I have ever had!"

Use with caution! This sauce is very spicy. The recipe is from The Young Thailand Cookbook by Wandee Young and Byron Ayanoglu (Random House Canada).

Recipe provided by Chef Paul Stewart.