- elisha Jun 18, 2005 06:48 AM
love the taste of real maple syrup. been trying to think of interesting ways to use it. it goes great in ice tea. any of you have interesting uses? ice cream? baking?
re: Caitlin McGrath
Maple Syrup Pie
3 tablespoons cornstarch
3 tablespoons water
2 cups maple syrup
1 cup milk
2 egg yolks
1 pre-cooked pie crust
Stir together the corn starch and the water, set aside. Over low heat, warm the syrup and milk, then gradually stir in the corn starch mixture. Continue to heat for 5 minutes more, stirring constantly, until the mixture thickens. Add a small amout to the egg yolks, beat, then add to the syrup mixture, stirring constantly. Heat 3 more minutes, still stirring.
Let the mixture cool slightly, then pour into the pre-cooked pie crust. Chill until set. Serve garnished with whipped cream and walnuts, or cover with meringue and bake in a 400°F oven until golden brown.
I substitute 4 T of maple syrup for half the granulated sugar in the Joy of Cooking Peanut Butter Cookies recipe. I also add a bit more vanilla and some chopped peanuts.
The maple gives the cookies a subtle complexity and a great, crumbly texture. I just love these.
I guess I did something totally wrong when I typed out this recipe for 5 Ingredient Chicken...very sorry! Link below if anyone would like it...it's a Honey Mustard type of recipe only with maple syrup and some spices to make it outstanding...great with basmati rice! You can remove all skin/fat from the thighs too and it works...DO baste the meat, though.
Sear a pork loin (salt and peppered) take out of the pan, add fresh rosemary and simmer with maple syrup until the rosemary is fragrant. Put the loin back in, cover all sides with the syrup and roast until loin is finished. Was a big hit with my guests.
I use maple syrup in dressings, too. My favorites:
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Sherry
1/4 cup of apple cider vinegar
1/4 cup vegetable oil
teaspoon of dijon mustard
This goes great with a salad of baby spinach, smoked turkey, nuts, salty cheeses, maybe some fruit (I enjoy craisins on my salads with smoked almonds).
1/4 cup extra-virgin olive oil (
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh rosemary leaves, chopped
1 clove garlic, minced
3/4 teaspoon kosher salt
Maple Syrup to taste
Pinch freshly cracked black peppercorns
The flavors of strong maple with a good fragrant olive oil and then the tartness of the lemon is just fantastic.
I also use maple to sweeten smoothies rather than honey or sugar.
For a nice simple dessert I'll chop a peach or two (or you can use apples), place in a pan with 1/4 or so of water and let it cook until the fruit starts to really soften. When it's soft but still holding it's form, add maple syrup (tablespoon or two) and boil for a minute or two - you can add cinnamon or nutmeg if you like - and then serve hot with creme fraiche or yogurt. A nice peaches and cream finish to a meal. Would probably be great with a bit of shaved chocolate.
At the Brattleboro VT farmer's market last weekend, I had lemonade sweetened with maple syrup. The maple flavor was very subtle in the background, but very tasty.
If you really love the flavor, be sure to get Grade B rather than Grade A. Grade B comes from later in the season and is much deeper in maple flavor. The grading system for maple syrup comes from the days when the most desirable grade was that which most closely resembled the neutral sweetness of cane sugar (Grade A Fancy). Nowadays, most people want a more distinctive flavor profile, and that's what Grade B offers.
Failing that, Grade A Dark Amber.
re: Karl S.
Ah thanks, that's interesting. I never understood why B is actually *better* than A but your explanation makes sense. We forget that maple syrup was used as a simple sweetening ingredient.
In John Thorne's Outlaw Cook he discusses searching for the old fashioned neutral cane syrup "sugar-house syrup" for a pecan pie. He dislikes corn syrup and finds a very nice substitute in the British product Lyle's golden syrup.
On strawberries, with fresh ground black pepper. Makes a great topping for crepes (with or without grated cheddar), or eat with yoghurt.
Use instead of honey just about anywhere, very good if making your own granola.
Agree with what everyone has said - love maple-syrup-glazed carrots, pork, chicken, love maple ice cream with walnuts, and maple Italian buttercream (replace sugar syrup with maple syrup). I also like maple pots de creme (good recipe on epicurious). My signature maple dish, however, is baklava. Just replace the honey with maple syrup, and go light on the spices so the maple comes through. You can use walnuts or pecans.