Makes 4 servings

Preparation time: 2h45

-1 bone-in picnic ham, about 2.5lbs

1 can of local lager 473ml

-1 bottle of Abbey fir syrup

2 bay leaves

1 tsp. hot mustard

1 tsp black peppercorns

In a large ovenproof pan, place the ham and pour in the whole beer then use the empty can to measure out about 473ml of water and add it to the pan.

Add about a quarter of the bottle of fir syrup as well as the bay leaves, the strong mustard and the black pepper.

Bring to the boil, then lower the heat and simmer, covered, for about 2 hours, basting the ham with the liquid every 30 minutes.

Remove from heat and remove cover, then let stand 15 minutes, then preheat oven to 350F.

Coat the ham generously with fir syrup and bake uncovered for 30 minutes.

Let stand again, slice and serve.

Makes 4 servings

Prep time: 30 minutes

4 salmon fillets

1/2 cup sour cream

1 bunch of dill

4 radishes

1 English cucumber

2 red beets

160g sweet peas

360ml milet

300g of potatoes rattes

20ml dried cranberries

40ml pumpkin seeds

60ml of fir syrup

1. Bring a saucepan of salted water to a boil. Slice the radishes and cucumber. Grate the beets. Cut sweet peas and potatoes in half. Remove the leaves from the dill.

2. Add the millet to the boiling water and cook for 15-18 minutes then drain.

3. Heat a drizzle of oil in a skillet over medium heat. Add potatoes, cover and cook for 6 to 8 minutes. Remove from pan.

4. Cut the salmon into large cubes. Add the salmon and pine syrup to the pan. Cook for about 3-4 minutes. Remove from pan.

5. In a bowl, combine radishes, cucumber, beets, sweet peas, dill and sour cream. Season to taste. In order to respect our children's food learning, leave all these items separate and let them choose what they want to add to their bowl.

6. Serve the millet with the salmon, potatoes and salad. Garnish with cranberry and pumpkin seed mixture. Serve in the center of the table and let everyone help themselves. Enjoy your meal!

2 beef medallions (about 250g) 

½ cup cooked rice 

3 tablespoons butter 

1 bag (25g) Forest Basket Dried Mushroom Blend 

6 tbsp. Balsam Fir Syrup by the Abbey 

1¼ cup of veal stock 

1 cup white wine2 tbsp. cornstarch 

3 shallots, finely chopped 

A few pieces of Fiddlehead Greens marinated by the Abbey. 

Salt and pepper to taste 

In a pan or on the BBQ, cook the meat to taste. 

At the same time, cook white or wild rice and mushrooms. 

Sauce: 

1. In the skillet that was used to cook the meat, melt 1 spoonful of butter. 

2. Cook the shallots for 1 minute. 

3. Add the veal stock, the white wine, the Balsam Fir Syrup. 

4. Gradually stir in the cornstarch and whisk in the sauce. 

5. Add the cooked mushrooms to the sauce and reheat for about 1 minute. 

6. Add salt and pepper. 

7. Create a layer of rice, add the meat, then garnish with sauce. 

Decorate with shallots and accompany with marinated fiddleheads. 

2 cups plain or vanilla yogurt

2 tablespoons of Abbey fir syrup

1/4 cup diced strawberries or raspberries

1/4 cup diced green grapes

1/4 cup pitted cherries, diced

1/4 cup peeled and diced orange

1 sprig of fresh rosemary 

Makes 2 glasses

1. Spoon plain or vanilla yogurt into the verrines.

2. Cut the fruit and mix together in another bowl with the fir syrup.

3. Place the fruit mixture on top of the yogurt.

4. Decorate with a sprig of rosemary.

Cake: 

1 ¾ cup all-purpose flour 

½ tsp salt 

¾ cup of skyr nature 

2 tsp. baking powder 

¼ of teaspoon baking soda 

¼ cup of unsalted margarine 

¼ cup of fir syrup 

2 large eggs 

1½ cup mango cubes

½ cup of white chocolate 

Creaming:

½ packet of low-fat cream cheese

¼ cup of skyr nature 

½ cup of icing sugar 

1. Preheat the oven to 350°F. Butter a loaf pan and lightly flour. Set aside. 

2. In a first bowl, mix the flour and salt. Set aside. 

3. In a second bowl, mix the skyr with the baking soda and baking powder. Let stand for five minutes. 

4. In a third bowl, mix the eggs, fir syrup, unsalted margarine and add to the yogurt mixture. 

5. Add the yogurt mixture to the flour mixture. Stir in mango and chocolate. Pour batter into prepared loaf pan. Bake for 1 hour or until toothpick inserted in centre comes out clean. Let cool and spread the creaming!