curated maple products + delicious maple recipes

If you're a fan of maple syrup and eager to explore its versatility beyond just pancakes, you've come to the right place.

At ME, MAPLE & I, we are pleased to offer a range of delectable maple products and mouth-watering - yet simple - recipes guaranteed to tantalize your taste buds.

4 side by side bottles of maple vinegars presented in a brown box with straw and sunshine
Two maple syrup bottles from la Ferme du Loup, the first on the left is in glass and the second on th right is in a metal can

Instagram screenshot from @me_maple_i taken between 2022_nov4_august16
    Bowl of maple and butternut quash soup with a maple syrup bottle next to it on a tablecloth

    fall recipe

    maple and butternut squash soup

    Ingredients

    • 1 kg butternut squash
    • 45ml (3 tbsp) olive oil
    • 45ml (3 tbsp) maple syrup

    Method

    1. Grill the butternut squash: Preheat the oven to 190°C. Cut the squash in half, lengthwise and remove its seeds. Transfer in a baking dish or in a tray, cut-side up.
    2. Pour the olive oil and the maple syrup on the squash. Turn the squash (cut-side down) and roast for 45 minutes. 
    3. Remove from the oven and allow the squash to cool before removing the skin (I use a spoon to help me out for this step).


    For the soup:

    • 4 garlic cloves (optional)
    • 1 onion, cut in small pieces
    • 45 ml (3 tbsp) butter or olive oil
    • 30 ml (2 tbsp) ginger, grated
    • 10 ml (2 tsp) curry
    • 1000 ml (4 cups) chicken or vegetable broth
    • salt and pepper

    Method

    1. Prepare the soup: in a large pot, melt the butter and cook the onions for 10 minutes over medium heat. Add the ginger, the garlic (optional) and the curry. Cook for another minute.
    2. Add the squash and the broth and cook for 10 minutes.
    3. In a blender, puree the soup until smooth. Add salt and pepper to taste.
    two pieces of wrap in a plate with a peanut butter jar in the back ground

    our favourite recipe

    crunchy colourful maple peanut butter wrap

    Ingredients

    • 1 wheat tortilla
    • 30ml (1 tbsp) ME, MAPLE & I’s maple peanut butter
    • 1 small carrot, grated
    • 1 piece, red cabbage, grated - same quantity as the carrot
    • 1/2 apple, grated
    • swiss cheese (eg. Gruyère), grated, a handful
    • pickle, sliced

    Method

    1. Spread maple peanut butter on half a tortilla.
    2. On top of the peanut butter, add the carrot, the cabbage and the apple.
    3. Add the pickle and the swiss cheese.
    4. Roll the tortilla and cut in 2.

    A recipe inspiration from 3 fois par jour.

    a plate with unicorn and rainbow shaped maple gummies

    our easiest recipe

    maple gummies

    Ingredients

    • 80 ml maple syrup (preferably dark syrup for its robust flavour)
    • 45 ml water
    • 15g express gelatin powder

    Method

    1. Combine the liquids in a saucepan, bring to the boil, and remove from heat.
    2. Add the gelatin into the maple syrup mixture and stir all the gelatin is well incorporated.
    3. Pour into very small (approx. 1 x 2 cm) silicon moulds, in teddy-bear or other shapes.
    4. Refrigerate 2 hours and pop out of moulds.
    5. The gummies can be kept 3 or 4 days in the fridge.

    Gipfelhirsch x ME, MAPLE & I cherry and maple syrup hot sauce 100ml bottle
    three maple snack bags of maple kernels on a grey marble counter