ISO very maple-y maple syrup cookies or other ideas
Yankee Magazine has a number of maple-y recipes:
Here are just a few:
Maple Cream Frosting
Maple Cream Pie
Maple Nut Divinity
Maple Pecan Drops
Maple Pecan Refrigerator Cookies
Maple Pecan Sticky Bars
Maple Pecan Twists
Maple Squash Pie
Maple Syrup Cake
Maple Syrup Cookies
Maple Syrup Pralines
Maple Syrup Sundae Sauce
Maple Walnut Mousse
Maple Walnut Pie
Maple Walnut Pie
Maple Walnut Scones
Maple-Walnut Buttermilk Ice Cream
Yep, they're all there ...
or search from here (scroll down to the recipe database):
You didn't mention the grade of the syrup. I prefer Grade B for its stronger maple flavor, especially for cooking. But chances are you have Grade A amber or dark amber, which is lighter in color and flavor and can stand some reduction.
Cherylptw is not quite correct in her assertion that maple syrup doesn't spoil. It is not uncommon for a patch of blue mold to form on the surface of refrigerated syrup. But according to the book from which the following recipe comes, you can rescue the syrup by straining it through cheesecloth, bringing the filtered syrup to a boil, then pouring it into a clean container. I have done this successfully - there was no change in taste, although the same author says that syrup stored in plastic may change in flavor/color after 3-6 months.
I have never tasted fenugreek seed on its own, but I have heard that it has a maple or caramel-like flavor so the syrup might be used in recipes calling for fenugreek. I also think cardamom and maple pair well.
The idea of maple with mocha may sound odd, but I've made this pudding several times and find it to be very good:
MAPLE MOCHA PUDDING (from The Maple Syrup Cookbook by Ken Haedrich)
3 T cornstarch
1 T instant coffee or espresso (powder form)
1 t cocoa powder
3 egg yolks
3 cups milk
1/2 c maple syrup (preferably grade B)
1 T butter, cut in little pieces
1 t vanilla extract
Whisk first 4 ingredients in large, thick-bottomed pot. Slightly whisk egg in different bowl, then whisk in milk and maple. Gently whisk the liquid into the dry, beginning to heat on mediium-high. Bring slowly to boil, stirring gently throughout and scraping sides. When it starts boiling, continue stirring for one minute. Remove from heat and stir in butter and vanilla. Ladle into 4-5 serving dishes. If you don't want a skin atop the puddings, top each with plastic wrap or a piece of wax paper cut to size. Let cool to room temp before chilling. Serve plain or with flavored whipped cream.
The pudding is one of only a few recipes I've made from it (not that they don't all sound good). I'll list some titles in the morning and sweets chapters (there are sections on savories, too) - if you want the details on any of them, I'll elaborate. All, of course, include maple syrup:
Dreamy Almond Bars
Black Bottom Cheesecake Bars w/Rich Maple Short Crust
Coffee Chip Cookies
Maple Spice Cookies
Maple Pumpkin Cookies
Blonde Ginger Cutout Cookies
Oat Crumb Topping (for crisps, pies, etc)
Maple Syrup Candies (requires light amber)
Candied Popcorn and Nuts
Maple Apple Pie
Shaker Boiled Cider Pie
Maple Pecan Pie
French Canadian Maple Sugar Pie (uses syrup, not maple sugar)
Sweet Potato Pie
Simple Rhubarb Pie
Upside-Down Skillet Pear Tart
Buttermilk Maple Spice Cake
Tawny Maple Cheesecake
Maple Butter Frosting
Maple Walnut Oat Muffins
Maple Bran Muffins
Maple Cream Scones
Maple Sticky Buns
Spiced Maple Pears
Lemon-Maple Zucchini Bread
Golden Cornmeal Cake
Pineapple Spice Upside Down Cake
Maple Cranberry Nut Coffee Cake
Maple bread Pudding
Maple Bacon Strata
Winter Squash Spoonbread
MAPLE FUDGE: Grease an 8" square pan. In med saucepan, combine:
2 c granulated sugar
1 c grade A light amber (a.k.a. No. 1 Extra Light) maple syrup
1/2 c light cream
2 T butter
Cook on med high, stirring, until boiling, continue 10-15 min until candy thermometer reads 238F. Remove from heat and let sit (don't stir) about an hour, till it's 110F. Then beat with a wooden spoon until it loses gloss, gets lighter, and begins to set. Quickly press into pan, score into 24 pieces while warm. When firm, complete the cuts.
MAPLE SPIC E COOKIES: Preheat oven to 350F. Grease a baking sheet.
1 c shortening
1 c packed brown sugar
1/2 c granulated sugar plus extra for dipping
1/2 c grade B maple syrup
2 large eggs
2.25 t bakign soda
2 t ground ginger
1.5 t cinnamon
.25 t salt
Cream shortneing and sugars till fluffy. Beat in syrup and eggs, one at a time.
Combine dry ingredients, then mix into wet a little at a time, until blended. Will be sticky. Sprinkle extra sugar onto wax paper or parchment. Roll 1.5" balls of dough, dip one side in sugar, place 2" apart on baking sheet, sugared side up.
Bake 12-13 min until light brown, and centers set. Cool one inute on sheet before transferring to wire rack to finish cooling.
MAPLE PUMPKIN COOKIES: Preheat oven to 350F. Grease a baking sheet.
1 c maple syrup
1 c pumpkin puree
1 large egg
1 t vanilla
1 stick butter, softened
1 c AP or unbleached flour
1 c whole wheat flour
1 t baking powder
1 t baking soda
.5 t cinnamon
.5 t nutmeg
.5 t salt
.5 cup chopped pecans
1 cup peeled, grated apple
Combine first 4 ingredients in food processor until smooth. With an electric mixer, cream butter, then stir in half the pumpkin mixture. In another bowl, combine dry ingredients, then add, alternating with the remaining pumpkin mixture, to the butter mixture, stirring after each addition till blended. Fold in the nuts and apple. Spoon heaping tbsps of batter onto sheet, 2" apart. Bake 15-20 min until bottom edges just begin to brown. Transfer to rack to cool. Repeat with remaining batter. Yields 36 soft, cakey cookies.
Thanks so much! I think I will start with the fudge so I don't have to light the oven. My kitchen gets like a furnace. I have fairly large sliding windows I can open, and the other day I left them open to cool down the place after dinner, and when we came home later, we had a pigeon in the kitchen! Our bowab came and got him and said that he would be eating pigeon for dinner! It's the national dish, but they usually breed pigeons for that...
You are welcome. The book stresses that you must not dawdle when getting the fudge from the pot to the pan, as it hardens fast.
We don't appreciate screens enough until we have to go without! I am uncomfortable at temps above 70F, and only last year realized that it helps a GREAT deal to put a large pan of cold water into the oven or onto the burner once the heat is turned off. If the latter, cover the pan. When the water is hot, use it for washing or throw it out. It helps the kitchen stay cooler.
I've made these, they're delicious, and I assume you can get almond butter and almonds where you are; if so, here's the link for these very tasty maple-y cookie. I used regular all purpose flour instead of the whole wheat pastry flour, and added 1/2 tsp cinnamon:
Peanut butter and chopped peanuts can be subbed for the almonds:
Do you have oats? You can sub maple syrup for sugar in your favorite oatmeal cookie recipe as well. Here's an example:
It's an very old fashioned term for regular milk, and was used to indicate that, as opposed to soured milk or buttermilk. The term might still be used in the US Midwest, most likely among older bakers. Because of the term, I bet the recipe was probably handed down from someone's Grandma.
I guess I was thinking you might have almonds, as they're pretty available in Morocco, but I know you're not there. Anyway, the peanut butter recipe will give you an nice, moist cookie. Let us know what you do and how they turn out.
I make a baked crocque monsieur with some maple syrup in the egg mixture. You get that nice sweet salty flavor in it. I don't follow a recipe but it's along these lines:
There's always mashed sweet potatoes, pork or salmon in maple syrup, bacon w/ maple syrup:
Lucky you~ I absolutely love the taste of maple syrup. Growing up (and secretly still) I crave maple bars every once in awhile. So...I was just looking for such a recipe and came across a recipe for maple praline mousse tonght. I thought how wonderful the texture of the creamy mousse with the bits of crunchy praline running through it would be. My next thought was should I make the mousse and serve straight it up, or would it become a mousse cake? Or an individual trifle, pieces of cake in the bottom, and around the glass, and the mousse to fill in between. And if so would kind of cake? A few weeks ago the white cake thread simply grabbed me, a good white cake recipe is hard to find. So ever since I've been searching for the perfect white cake. Maybe a very white genoise and maple mousse? And what about, sugared pecans on top? Just a thought. I do not care for large crumb dry cake. I prefer the very smooth textured cake that's moist and holds together on your fork. Anyway, maple cake? Just a thought.
re: chef chicklet
My oven is so dodgy that I am reluctant to make a cake. And I was thinking of something portable since I like to bring things to the club where my son trains. So cookies struck me as the best idea. I would like to make a bunch of cookies to bring before we leave Cairo, so I was thinking maybe maple syrup cookies. I could probably boil it down to thicken it some more and intensify the flavor...
I was going to suggest creme brulee....I made a maple sweet potato creme brulee that was really delicious. I'd be happy to share the recipe if you're interested. I've also added maple syrupwhile making homemade granola and brushed it over roasted chicken & pork chops. You might try adding it to a oatmeal cookie or use maple syrup instead of sugar in a sugar cookie or fried donut recipe.
Keep in mind that maple syrup doesn't spoil & keeps a very long time; if all else fails, take it with you when you leave.