Need Ideas with Maple Syrup
Don't know if this has been suggested, but it might be good sweetening an egg custard, pumpkin pie, or subbed for molasses in gingerbread. There might be other recipe adjustments involved, Joy of Cooking would probably have the equivalents. It is really great for reference questions.
Also, I know one of the Moosewood cookbooks has a recipe for pecan pie using MS instead of corn syrup.
If you want something *really* different, I just came across the following this afternoon, and had to make it instantly. It's great!!!! (I couldn't resist, I already ate it even though it was supposed to be tomorrow's lunch :( )
Eggplant Salad with Lemon (and Maple)-flavored Plum Dressing
When I was a kid my mom used to serve grapefruit halves drizzled with maple syrup. Made me eat a lot more grapefruit than I otherwise would have.
I make Marcella's braised carrots and add parsnips.. Then I use maple syrup instead of the sugar.
There is a recipe on epicurious for soy-maple glazed salmon. Really good.
If you heat up some maple syrup to boiling (in a little saucepan on the stove) and boil it a bit to thicken, you can make maple sundaes. Best with vanilla bean ice cream and sprinkled with toasted/salted pecans. You'll need to try it a couple of times to get it just right, but once you know how you can make the syrup just the right thickness so that it will turn gummy and chewy when poured on top of the cold ice cream. Yum. We served these at my (Vermont) wedding.
Like everyone else said, ANYTHING is better with maple syrup.
second the addition to porridge or oatmeal.
i like it on buttered toast or toasted buttered bagel.
also i do baked sweet potatoes dotted with salted butter and drizzled w/ maple syrup.
maple ice cream is fantastic
i mix maple syrup, butter, and cinnamon, spread on grapefruit and peaches, then broil.
maple bread pudding or as suggested in rice pudding
i also make a maple buttercream to sandwich together pecan tassies.
also sub in baking recipes for honey or brown sugar quantities-- you might have to tweak, but the results are out-freaking-standing. make a fat-free salad dressing 1/2 maple syrup, 1/2 balsamic vinegar. it is the only easy fat-free dressing that i find doesn't smack me across the face with insipid corn-syrup craptasticness. drizzle on baked pears or apples. infuse with vanilla & use in baking and preserves. maple syrup rules the world.
Brush on bacon right out of the pan/oven.
Maple syrup as a baste for whole turkey or ham is heavenly.
Added to smoothies for richness
Mix with an equal amount of pineapple juice and brush on chicken tenders for grilling
Brush on bran muffins right out of the oven
Make bananas foster and sub syrup for brown sugar
It's awesome in hot cereal, plain yogurt or (and this may seem weird) on eggs.
Maple syrup makes awesome salad dressing. You can mix it with Dijon mustard, lemon juice and olive oil; sesame oil, soy sauce and fresh grated ginger; lime juice, cumin, adobo sauce (or ground dried chipotle) and olive oil; or yogurt, tomato paste, cider vinegar and horseradish.
In February there was a recipe in the New York Times for a Maple Crema. I printed it out because it sounds absolutely delicious - but I never got around to making it. I can probably go through and paraphrase it if you're interested. It may still be available online, if you check. Since I haven't made it I'm a bit reluctant to give instructions that I can't personally vouch for.
I often bake with maple syrup instead of sugar. I've made cookies, cakes, and quick breads like banana, and I'm sure some other things I can't remember. It's always a hit, since maple just makes everything else taste better.
I also just drizzle it into plain yogurt and oatmeal. I'm going to start trying some of these savory ideas though!
I too was going to suggest the walnut maple syrup idea for ice cream...
I also use real maple syrup for a salad dressing
Maple syrup and sprinkle walnuts (or nut of your choice) over a salad of fresh greens. You can also add things like fried spaghetti or fried wontons for added crunch.
I've had this recipe "forever." I think it originally came from Bon Appetit or Gourmet. I've revised the language so there are no copyright issues with my sharing it here.
1/2 cup currants
1/4 cup dark run
2/3 cup rice
2/3 cup heavy cream
grated rind of 1 lemon
2 1/2 cups heavy cream
2/3 cup maple syrup
2 eggs, lightly beaten
Comgine the currants and dark rum in a small bowl; soak currants for at least 30 minutes.
Preheat the oven to 350 degrees.
Estimate the amount of water needed to cover the rice. Salt and bring water to a boil. Cook the rice for 20 minutes. Drain the rice in a colander or sieve, and rinse it under
measure of heavy cream and the grated lemon rind. Cook the mixture over moderate heat, stirring occasionally, for 10 minutes, or until the cream is absorbed.
While cooking, combine the second amount of heavy cream, maple
syrup, the currant-rum mixture, and the eggs. When the 10 minutes of cooking is up, remove the saucepan from the heat and stir in the cream-maple syrup mixture.
Lightly butter a shallow 1 1/2-quart baking dish.
Transfer the rice mixture to the baking dish. Bake for 45-50 minutes, or until the top is golden. Serve the pudding warm.
If desired, serve pudding with additional maple syrup. I never do.
Notes: Do not use instant rice. I have always made this recipe using real maple syrup.
mmm grade B syrup :)
Take a jar and fill about halfway with walnuts and/or pecans. Add spices if you wish. Fill the jar with warmed syrup and let steep at least over nice. Use as a topping for ice cream or what have you.
Peel and slice fresh ginger to fill a jar. Pour warmed syrup over all and let steep for at least a week, shaking it every day.
Winter squash: pour a bit of syrup into the cavity and bake.
Mix with butter and brush on chicken
Mix with softly whipped cream and serve as a garnish on squash or carrot soups.
My grandparents were farmers in northern Michigan and made their own maple syrup each Spring. As kids, we looked forward each year to my grandmother heating up fresh maple syrup, and taking it outside to drizzle over a deep snow drift. The syrup would harden with the snow, and it was one of the best, purest tastes of my life.
Many of the suggestions given sound great though my past experience with using maple syrup to grill poses some risk, as the sugar content makes the syrup prone to burn. Maple syrup makes a great salad dressing with all sorts of things - mustard, buttermilk, etc. And it pairs well with fresh blueberries in tarts, crumbles, crisps, etc.
Now I can't stop thinking about fresh maple syrup in snow. I'm going to have to concoct a sherbert or ice and try drizzling grade b syrup over it.
add a little to any roasted or pureed root vegetable recipe (it makes carrots, squash, parsnips, turnips, etc. all instantly taste better)
i like to saute sliced pears in butter until they start to brown and then add maple syrup and continue cooking until the edges of the pears caramelize and you get a little syrupy sauce....then serve over vanilla ice cream with gingersnaps or molasses cookies.
From my father, a Vermont native, who got this recipe from an old Vermont cookbook, but had to tweak it to make it closer to his mother's. He says "It's good but still not exact." I compared it with another old Vermont cookbook, and added a teaspoon of baking soda to the first cooking. That recipe also calls for ginger in the mustard/syrup, and 2 cups maple syrup -- this should be enough info to get you started ;-)
Vermont Baked Beans
4 cups yellow-eye beans (or soldier or navy or large pea beans)
1 pound salt port (too much - I cut back to about 1/3 pound )
2 small onions (or less)
1 teaspoon dry mustard
4 tablespoon maple syrup (not enough - 1/2 cup better, more if you like.)
Soak beans overnight. Drain, cover w cold water, slowly heat. Cook without boiling until skin cracks when you blow on them, about 40 minutes.
Drain, saving cooking water.
Mix mustard and syrup with 1 cup boiling water.
Load bean pot - thin slice of salt pork, onions whole, cover with some beans. Slash the piece of salt pork, add to pot, surround with balance of beans leving top of rind exposed. Pour water/syrup over beans, adding water saved from cooking to cover beans.
Bake with cover on 7 hours @ 300 deg. Check and add boiling water as needed. (Use old cooking water first.) Remove cover for another hour to brown rind of pork.
Pork loin seasoned with salt and pepper and quick seared on each side in olive oil. Put the pork loin on a plate and pour 1/4-1/2 cup of maple syrup with a couple of tablespoons of chopped fresh rosemary (the smell is TO DIE FOR) into the skillet you used to sear the pork - let the rosemary become fragrant and the syrup bubble. Put the pork loin and it's juices back into the pan and turn it to coat with the syrup and rosemary. Put it in the oven and let cook to pork temp (I can never remember and have to look it up every time).
This dish is crazy simple and really superb.
Also love maple in dressing:
3/4 cup maple syrup
1 teaspoon salt
1/2 cup rice vinegar
1 cup extra-virgin olive oil
1 1/2 teaspoons ground mustard
Also good with a bit of rosemary and lemon in place of the vinegar.
I have a great recipe from my Dr. Oz diet book that involved steaming greenbeans then sauteing shallots in olive oil, adding in a bit of wine vinegar, maple syrup and slivered almonds then toss together with salt and pepper to taste.
I also have a recipe for Maple-Glazed sweet potatoes with ginger if you're interested.
I love using maple syrup in savory dishes. This recipe was in the November 2, 2005 Boston Globe food section - can't find it online at the Globe, but it seems this skin care place has the recipe word-for-word...Zippy Ginger-Maple Vinaigrette Recipe:
And this salmon recipe from Country Living is one of my favorites - very easy to make:
Finally, this recipe is from Mike Ditka's restaurant, the Iron Mike Grille, and this pot roast is SOOOOOO good - great wintertime meal.
This recipe for roasted pear chutney is very delicious and uses quite a bit of maple syrup. I've also canned it given it as a gift and everyone seems to like it.
Along these lines you could also just add a little to stewed fruit, maybe with cream or ice cream.
Here's one that I keep posting, it's very good if you like curry powder:
Here's a savory recipe for chicken that we love over basmati rice with somewhat unlikely ingredients but it tastes great.
5 Ingredient Chicken
1/4 cup Dijon mustard, thinned with 2 Tablespoons water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
6 - 8 pieces of chicken (thighs seem to work best for us and I remove all fat and skin but that's optional)
In a small saucepan, add all ingredients except chicken. Stir over medium heat til sage and curry are well-combined. Preheat oven to 425. Season chicken pieces with a little salt & freshly ground pepper; place chicken pieces in a casserole or baking dish that crowds the chicken pieces a little. (An 8x8x2 inch baking dish works great for 6 thighs, I've found) Pour mustard sauce over chicken and place in oven. Bake for approximately 45-50 minutes, BASTING every 10-15 minutes with sauce. If the sauce separates, skim off fat before serving. Great with rice and any green vegetable.
Maple Salmon Bites
• 1 c. Vermont maple syrup
• 1/3 c. soy sauce
• 24 oz. skinned salmon fillet
• 1/4 c. freshly ground black pepper
• Vegetable spray
Cut salmon into bite-size cubes. Combine maple syrup and soy sauce in a medium-size bowl and add salmon, making sure the fish is fully immersed in the marinade. Cover and refrigerate for 24 hours. Preheat oven to 500°. Grease a sheet of aluminum foil with vegetable oil spray. Put pepper in small bowl or plate and dip top of salmon pieces into pepper. Place each peppered piece on foil, then cook in oven for 3 to 4 minutes. Serve immediately.