Maple Syrup ideas
How about Maple Whisky Skewers using boneless chicken thighs? This is from www.chicken.mb.ca
1 lb boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup Crown Royal whisky
1/2 cup maple syrup
2 cloves garlic, crushed
1/2 small onion, minced
1 Tbsp dried basil
1/2 tsp black pepper
1/4 tsp hot pepper sauce
metal or bamboo skewers
Cut chicken thighs into cubes and place in a sealable plastic bag. Combine marinade ingredients and pour over chicken. Close bag and refrigerate up to 24 hours.
Drain marinade into saucepan and save. Remove chicken from marinade and thread onto skewers (bamboo skewers should be pre-soaked in water for 30 minutes). Bring marinade to a boil; continue boiling for 7 minutes. Use as basting sauce for skewers. Broil or grill skewers for 7 - 10 minutes per side, basting frequently, until chicken is no longer pink inside.
re: Manitoba Chicken
I'm looking for a recipe for a maple and whiskey frosting or icing for a spice cake. I found this basic recipe in one of the links someone offered earlier on this thread. I am sorry I am not much of a baker. How would I integrate whiskey into this recipe without it tasting too alcoholic?
Maple Butter Frosting
½ cup butter
¼ cup chopped walnuts or pecans
3 cups confectioners/icing sugar
4 to 6 tablespoons pure maple syrup
Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and frost cake.
"you could always flame the whiskey before adding it to burn some of the alcohol off."
+1. it's the perfect way to remove any harsh bite from the alcohol and concentrate the whiskey flavor...i've done it with bourbon for things like vanilla caramel sauce and chocolate mousse and it works like a charm.
Maple syrup is a wonderful cooking ingredient--you can go to www.vermontmaple.org for lots of recipes using maple syrup and also for information about how to use maple syrup in place of white sugar in your favorite recipes. Maple syrup is great in baking, in glazes for meat and fish,Enjoy!
I make granola and use maple syrup as the sweetener. I just toss old fashioned oats, some chopped raw nuts and any other extras (coconut, etc) with maple syrup and a little mild olive oil to coat. Bake at about 325 until it's to your desired toastiness. Delicious as a snack or for breakfast with yogurt and fruit.
What about this:
Baguette, sliced 3/4 inch
Maple Syprup & High Quality Honey 1:3 ration
Brie slices to fit baguette slices.
Lay a piece of brie on each baquette slice and drizzle with maple syprup andfa freshly cracked black pepper and bake until slightly melted as an appetizer?
I make this recipe often (never with maple syprup) but I'm sure it would be tasty.
Two favorite recipes I've just made this weekend:
Garlic Roasted Chicken and Potatoes: http://chowhound.chow.com/topics/7312...
And my go-to for Maple-Balsamic Vinaigrette (tastes just like Jed's Maple Farm vinaigrette that cost $6.99 / bottle!):
4 Tbsp. balsamic vinegar
3 Tbsp. maple syrup
1 clove garlic, minced
1/4 tsp. Dijon mustard (up to 1 tsp)
2 Tbsp. water (I usually leave out)
Pepper to taste
1 cup good olive oil (I usually use about 3/4 cup)
Whisk oil into other ingredients or shake together in a large jar with a tight-fitting lid. This needs to come to room temperature to use; shake before serving. Makes about 1 1/2 cups.
My favorite use is to brush it on thick cut bacon and bake it oven.
Add to salad dressings.
Use it to glaze chicken breasts with dijon mustard.
Coat chicken breasts with mapole syprup & mustard micture and coat with panko & bake - easy mid week meal.
Curious though what grade was it. I like B.
mix maple syrup, soy sauce. dijon mustard, marinate scallops in it, wrap the scallops with par-cooked bacon, sprinkle with brown sugar, and bake at 375F for 15 min turning once. Marinade is great on salmon too and with a little oil added is a great salad dressing.
And speaking of salad dressings, I substitute it for brown sugar when making hot bacon dressing for wilted greens
Use in place of honey or brown sugar to make granola, or sub in for sugar or honey in breads and sticky buns.
Toss roasted root veggies in syrup during the last 10-15 minutes in the oven
Maple Jelly from Blue Ribbon Preserves
1 3/4 cups maple syrup
4 teaspoons filtered lemon juice
2 (3 oz) pouches liquid pectin
In a medium saucepan combine syrup and lemon juice and bring to simmer over medium heat. Remove pan from heat and stir in entire contents of pectin pouches until completely dissolved. Immediately ladle into hot jars leaving 1/4" head space. Seal and process in BWB, half pints for 10 min, pints for 15 min.
I make maple butter to spread on certain breads. In fact I just did this for a recent dinner party and everyone went nuts over it. It went really nicely with the black cod too. They actually didn't know why it tasted so good until I revealed my secret. I only use a small amount (say a tablespoon) in a ramkin size dish. It goes lovely on a walnut or black olive bread.
Mix one part maple syrup with 2 parts of either shiro miso or a thick, grainy mustard. Use to glaze salmon or chicken. It's simple and tasty- just be sure that you're cooking over moderate heat or you add the glaze towards the last 5-10 minutes of cooking so the sugars do not burn! Additional flavoring in the way of black pepper or minced garlic (perhaps salt to taste with the mustard version) are welcome in the mix as well.
Incidentally, the miso-maple mixture makes a great glaze on wedges of roasted butternut squash as well! Would still brush on later in the cooking process to avoid burning.
Great! I should add that I sometimes have to thin out the miso version a little bit with some hot water to get it to a spreadable consistency. (Once, I used orange juice to thin out, and that was really tasty as well!)
Also, I use Grade B maple syrup, which has a strong essence, so you may want to up the ratio of maple syrup if you are using a lighter grade maple syrup.
I have posted before about the great maple-applesauce I enjoyed at the Shaker Village in Canterbury NH. This recipe is purely a guesstimate. I think it might also work to toss diced apples with maple syrup, spread on a foil-lined sheet pan, and bake until a sticky glaze forms. http://www.chow.com/recipes/13447-sha...
I am Canadian and love my maple syrup! As others have said, there are many uses for maple syrup aside from simply pouring it on your pancakes.
It pairs very well with salmon.
America's Test Kitchen's Maple-Soy Glazed Salmon
Maple-Glazed Chicken Breasts
Bon Appétit 's Panko-Crusted Chicken With Mustard-Maple Pan Sauce
Turkey Yakitori Burgers With Sweet-Soy Glaze
Sesame-Maple Roasted Tofu
Real Food Daily's Yin & Yang Tofu Salad With Peanut-Sesame Dressing
And, as a sweetener/flavouring agent in many baked goods:
Saveur's Cinnamon Rolls With a Cream Cheese Dough
Rustic Canyon's Cranberry Orange Cornmeal Cake
Master Recipe for Whole Wheat Muffins
If it's still hot where you live, you can try this Maple Spice Ice Cream from the New York Times. (I haven't tried this recipe.)
And for the fall, Stove-Top Pumpkin Butter.
For more ideas, check out the Ontario Maple Syrup website:
Cook's Illustrated has a maple-glazed pork roast that's absolutely wonderful --
Season a pork loin roast with S&P, then brown on all sides in an oven-safe skillet (non-stick if possible). Stir into the pan 1/2 cup maple syrup (grade B if you have it, which is what I've been pestering my son to bring me!), 1/8 teaspoon ground cinnamon, and a pinch each of ground cloves and cayenne, and bring that to a simmer.
Off heat, roll the browned roast around in the maple syrup mixture until it's coated on all sides, then stick it in a 325-degree and roast 35-45 minutes (until it's done to 135 degrees0 turning a couple of times. Remove from pan and let rest. While the roast is resting, reduce the glaze in the pan - just thicken it a little, then pour it over the resting meat.
We LOVE this.
added to baked beans during the last hour.
include in your pork belly brine when making bacon.
add to butternut squash after mashing.
warm then pour over fabulous vanilla ice cream or fresh snow.
half acorn squash, butter edges and bake cut side down for 45min. turn over drizzle. cook 15m
forget all that brining, etc and cook up some bacon and drizzle.
brush tops of biscuits with syrup/butter glaze
Even with all of these ideas, I generally don't use more than a cup a year, and I get a gallon share every year!
Lots of uses in our house - here are a few:
-sauce (with butter) over bread pudding
-maple frosting for cakes
-great with pork (lots of ideas online)
-use with veg (example: carrots)
-on yogurt, cereal, ice cream
-I won't lie - sometimes I drink a little with hot water in winter.