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Maple syrup not on pancakes

We just saw a local TV show about how maple syrup production has doubled this year in New Hampshire (and presumably the entire syrup producing areas of New England and nearby Canada.) This is thanks to the long cold winter we are still moaning about. Hopefully this means the price will go down and consumption will go up. How do you use maple syrup other than poured over pancakes and the like?

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  1. mixed with sour cream or greek yoghurt with melon, fruits etc for dipping. (fruit crudité - platter)

    Maple Mustard Glaze for Ham / Turkey or salmon.

    1 Reply
    1. re: sparky403

      Maple mustard glazed salmon is one of my favorites.

    2. I like some of the ideas in The Maple Syrup Cookbook, and have posted its excellent Maple Mocha Pudding recipe on this board (you can search it).

      "Applesauce" made by stirring diced firm apples in a pan with maple syrup, over med-high heat until desired texture, is great. No cinnamon or other spices; the maple creates enough complex notes.

      I like a teeny drizzle of maple syrup on my corned beef hash but I'm weird that way.

      I have enjoyed, but not made, maple-oatmeal scones. Maple oatmeal cookies are great, too.

      Try searching for maple on gbakes.com. This is the latest iteration of patissiere Gesine Bullock-Prado's blog. My computer is too slow for me to download it now but they live in Vermont and she has blogged about sugaring her own trees, and the baked results. It may also be on her Living in Freegrace blog. If nothing else, her prose and photos are entertaining so your time will be well-spent.

      1. I like it in sauces for stuff like chicken or pork, along with mustard.

        It's also used as the topping for my grandmother's recipe for "honey rolls". They're just sticky potato based cinnamon rolls, no honey used, my cousin just named them that when he was small (he's in his 40s now). The maple syrup is put in the bottom of the baking pan along with brown sugar to make the gooey sticky top once the finished product is flipped out.

        1. Pork chop brine

          Maple mustard butternut sqush

          1. in pecan pie, apple pie, pumpkin pie, over ice cream, in a smoothie or milkshake.

            I don't think the price will go down much though.

            1. sub for sugar or other sweetner in homemade granola.

              1. i once had a maple-flavored creme brulee in burlington, vt; although the execution was not entirely satisfying. for some reason the texture was not as silky smooth as i have been used to...

                1 Reply
                1. re: betsydiver

                  I've never had a maple creme brulee, but the Burlington Bay cafe makes maple creemees that are divine! Also, I was a big fan of maple cotton candy when I lived in the Burlington area, especially during festivals when the weather is nice.

                2. This one may sound odd, but it's really quite delicious. I adapted it from a recipe from Eating Well magazine.

                  Bacardi1 Sesame Maple Roasted Tofu
                  (Adapted from Eating Well magazine)

                  Serves 2

                  1 block extra-firm tofu, rinsed, patted dry, and cut into approx. 1” cubes
                  1 medium or half a large red onion, sliced & separated into half rings
                  Approx. 2-3 tablespoons canola or vegetable oil
                  1 tablespoon sesame oil – regular, toasted, or hot according to preference
                  Approx. 1 teaspoon freshly ground black pepper
                  2 tablespoons tahini
                  2 tablespoons soy sauce
                  1 tablespoon pure maple syrup
                  ½ a tablespoon cider vinegar
                  Approx. 2 cups (a handful or two) sugar snap peas, fresh or frozen
                  Approx. 1 tablespoon sesame seeds
                  Cooked brown rice or Asian-style noodles of your choice for serving

                  1. Preheat oven to 450°F.

                  2. Toss tofu, onion, canola oil, sesame oil, and pepper on a large rimmed baking sheet and roast until the tofu is lightly golden on top and the onions are browning in spots, 15 to 20 minutes, turning gently halfway through.

                  3. Meanwhile, in a large bowl, whisk tahini, soy sauce, maple syrup, and vinegar until well combined. When tofu mixture is finished roasting, remove from the oven & add to the bowl of tahini-maple sauce, along with the sugar snap peas; stir to combine. Re-spread everything on the baking sheet & sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, approx. 8 to 12 minutes more.

                  Serve on a bed of cooked brown rice or Asian-style noodles of your choice. (I used 2 packages of fresh ramen-type noodles that I found in the tofu section of the supermarket. I cooked the packages along with the soup-seasoning mixes included with the noodles, & then drained them before serving them as a base for the tofu.)

                  1 Reply
                  1. re: Bacardi1

                    This looks fantastic!!! Definitely something ill be making soon

                  2. On blueberries, then add sour cream. Simple but wonderful.
                    Thank James Beard, whose tip it is. I've been doing this for years.
                    Also great on oatmeal --- Bob's Red Mill Organic Steel Cut Oats are fantastic. Nothing better while winter still has us in its snowy, icy clutches.
                    Mount Cabot Maple Syrup (from New Hampshire, shame on me from MA) is so utterly unbelievable that you can put some in a shot glass, float heavy cream on top, and sip it. Cross my heart!

                    7 Replies
                    1. re: BerkshireTsarina

                      Where do you buy it? I want some and I'm in MA too.

                      1. re: Berheenia

                        Whole Foods carries local syrup. So do many local supermarkets.
                        It's fun to go to an actual sugar shack for breakfast with pancakes etc and syrup, and maybe see them boiling sap. Here's a link for you: http://www.massmaple.org/
                        Western MA is chockablock full of places, so it depends on where in MA you are. You're still in time (until mid-April, depending on the weather) to see sugar shacks in action. As for a big breakfast and local syrup all year in beautiful country, a personal recommendation is Gould Farm on Route 2 kind of near Shelburne Falls. They have a website.

                        1. re: Berheenia

                          Ouch! I see that you really mean Mount Cabot Maple Syrup. That's harder to find. Atkins Farm in Amherst is now carrying it.
                          Here's Mount Cabot's website: http://mountcabotmaple.com/
                          The guy who owns it is very nice and obliging, and if you tell him where you are, he may be able to give you a lead.
                          It's a small producer, but worth tracking down. I couldn't believe it when I first tasted it (at Guido's in the Berkshires, although I don't think they're carrying it now), and everyone I've esteemed enough to share a taste of my precious supply can't believe how wonderful it is. A whole 'nother realm of maple syrup.

                          1. re: BerkshireTsarina

                            Thanks for both answers. I googled Gould Farm and actually it's in Monterey, not far from where we'll be this summer. It sounds like the kind of place I was hoping to find for for eggs and cheese as well as syrup. Maybe I'll go nuts and order a bottle from Mt Cabot too.

                            1. re: Berheenia

                              That's not the same Gould 's and is not a sugar house .

                              Gould's Sugar House ( not farm ) is on rt 2 in Shelburne and is not open in the summer at any rate.

                              There are lots of places in the Berkshires to buy fresh eggs.

                              1. re: magiesmom

                                A happy accident for me! Now I have 2 good places to look forward to when I'm out there. Probably have driven by the sugar house before but my driver is a pedal to the medal guy who needs firm instructions about planned stops. Takes orders well when given so maybe late April.
                                As for the eggs and cheese, I'll be posting on the So NE Board this summer with questions but frankly the response level on this board is much greater.
                                Thanks for answering and hey mods, I'll knock it off now.

                                1. re: Berheenia

                                  There is a good thread about sugar house on the SNE thread, but they will all be closed in a couple of weeks.

                      2. I also drizzle it over plain baked & buttered Sweet Potatoes, & Acorn & other winter squash.

                        1. I use it in turkey stuffing, with cornbread, apples, etc.

                          1. maple syrup ice cream, maple pecan tarts, anywhere sugar goes! I'm still learning how to use it in candy making.

                            1. I'm not a big fan of Pioneer Woman, but I did make this peach crisp with maple cream and it was very good. I liked having a summertime use for maple syrup! I did not use the Karo syrup in the cream, just did it with the maple syrup or I might've added some Lyle's Golden Syrup in place of the Karo... I've probably done it both ways. I liked the maple syrup stirred into the peaches in the crisp.

                              1. yankee pecan pie, king arthur flour has the recipe on their site

                                1. Oatmeal, Cream of Wheat, and a few drops on fresh pineapple for extra juiciness.

                                  1. Roasted butternut squash and maple soup..
                                    Maple/soy glazed salmon..

                                    1. Just yesterday I made an apple pie and didn't sweeten the apples enough. Today, we heated slices of the pie and lightly drizzled warmed Grade B maple syrup over it. Heaven.

                                      1. As the finish for sauteed sliced bananas, sprinkled with cinnamon sugar, and cooked down a bit. Then the whole works gets poured over hot oatmeal. Makes a decadent breakfast. Credit Martha Stewart magazine for tempting me into this.

                                        1. Drizzled over buttered cooked carrots

                                          In a vinaigrette with apple cider vinegar. This pairs especially well with salads with bacon, or as a hot vinaigrette made with bacon fat.

                                          Maple Mustard rolls
                                          (I use white flour


                                          Maple Butter paired with corn bread

                                          1. 1. On top of Haagen-Dazs Butter Pecan ice cream.

                                            2. On oatmeal, with butter.

                                            2 Replies
                                            1. re: Jay F

                                              i just drizzled some on top of haagen dazs bourbon praline pecan ice cream. it was quite good.

                                              1. re: calmossimo

                                                Bourbon praline pecan. Oh, my, that sounds good.

                                                H-D is coming up with some new flavors. I bought Sea Salt Caramel gelato and Pralines and Cream ice cream (an in-store favorite) at the supermarket yesterday.

                                            2. I use it from time to time as an alternative to honey in recipes.

                                              1. Last night, I had a salad with mixed greens, feta, pecans, roasted butternut squash, with a maple vinaigrette on it. So good.

                                                1 Reply
                                                1. re: callmijane

                                                  I use it in salad dressing too.

                                                  Also, tossed with whole grain mustard, evoo and balsamic and butternut squash.

                                                2. In addition to what's been posted (glaze for carrots, turnips, other root vegetables, granola sweetener), I also use it in brine for chicken/turkey, and brush it on chicken pieces towards the end of roasting.

                                                      1. I love to cook with it, often in place of refined sugars. One of my favourite treats to make is gooey cinnamon squares from my SK cookbook.


                                                        In the gooey layer, use the maple syrup rather than corn syrup or golden syrup.

                                                        I also love to use it on salmon.

                                                        1. Drizzled over my homemade bread pudding.

                                                          1. Thirty years ago I worked in Philly and learned to love scrapple with maple syrup.

                                                            1 Reply
                                                            1. re: mrbigshotno.1

                                                              Oh yeah! How could I have forgot that? Thin cut and fried crisp; you gotta love scrapple!

                                                            2. We have this pork chop recipe now & again:


                                                              And always have it with this recipe for Camargue red rice:

                                                              5 Replies
                                                              1. re: Harters

                                                                Harters, that pork chop recipe sounds *very* good! I like that Delia gives the 3 different heat choices as well. A question - is "tomato puree" just what we Americans know as tomato sauce? Or is it the thicker tomato paste (which seem to make a bit more sense to me to help thicken the maple BBQ sauce)>

                                                                And having just looked at the Very Red Rice recipe, *that* sounds good as well! Although I'll have to go looking for red rice. Printing both out....

                                                                1. re: LindaWhit


                                                                  I'm obviously not sure exactly what Americans call tomato sauce or paste - although our puree is thick (not a pouring consistency) so I guess it must be your paste.

                                                                  1. re: Harters

                                                                    Our tomato paste is pretty solid in the can whereas tomato sauce is much thinner and is pourable.

                                                                    Interestingly, this link seems to put tomato puree in the middle, but I think tomato paste (perhaps thinned out a bit) would be a decent substitute.


                                                                    1. re: LindaWhit

                                                                      We'd use puree to add a concentrated tomatoey richness to a dish. Comes in a small tin or, more often, in a tube like this:

                                                                      1. re: Harters

                                                                        OK, we have that as well. Yup, looks to be our tomato paste. A rose by any other name.... :-)


                                                              2. The Maple-Marinated Roasted Salmon from Country Living:


                                                                And I *love* this recipe. The garlic gets all squishy and soft and sweet, and is great schmeared on the chicken and/or potatoes.

                                                                6 assorted chicken pieces
                                                                4-6 potatoes, cut into halves or quarters, depending on how big they are
                                                                10-12 garlic cloves, peeled
                                                                1/4 cup butter, melted
                                                                1 teaspoon salt, divided
                                                                1/4 - 1/3 cup maple syrup

                                                                Melt butter in a large Pyrex baking dish in an oven set at 350 degrees. Roll the chicken, potatoes and garlic in the melted butter, and sprinkle with 3/4 teaspoon salt. Bake, uncovered, at 400° for 30 minutes.

                                                                Meanwhile, combine the maple syrup and remaining salt; drizzle over chicken. Spoon pan juices over potatoes and garlic. Bake 20 minutes longer (baste a few times) or until the chicken is cooked and the potatoes are tender.

                                                                Serve chicken and potatoes with several cloves of garlic and a spoonful of the sauce over all. The roasted garlic is wonderful with the sweetness of the maple!

                                                                1. i made a beet, grapefruit, and avocado salad with toasted pine nuts and a maple cumin citrus vinaigrette recently. it was delicious.

                                                                  1. Berheenia, my mom would rub some on skin of a roaster chicken, then S&P, before putting it in the oven. Delicious results.

                                                                    2 Replies
                                                                    1. re: pinehurst

                                                                      That sounds awesome. (runs quickly to the kitchen)

                                                                      1. re: pinehurst

                                                                        I'm going to have to try this tomorrow night with a Frankenchicken breast. It sounds good, especially with a healthy dose of S&P seasoning.

                                                                      2. I make my sausage gravy for biscuits a little spicy but I also add a tiny bit of maple syrup, usually while I am cooking the sausage. I also add fennel seeds and cayenne or smoked paprika.

                                                                        1. Fried eggs in maple syrup. Heat some in a small frying pan, enough to cover the pan by an 1/8 inch or so, then crack your eggs right into the syrup. Baste the top of the eggs with the syrup until done to your taste.

                                                                          It's possible you need a French-Canadian level of sweet tooth to enjoy this one ;)

                                                                          1. Today I subbed syrup for honey in a recipe for beet and apple charoset.

                                                                            1. Mixed into cream cheese, on a cinnamon raisin bagel.

                                                                              1. http://www.epicurious.com/recipes/foo...

                                                                                Use the best syrup your pocketbook will allow. (I make this as a sheet cake. It serves lots of people, and everyone loves it.)

                                                                                  1. Just a few days ago I made a baked chicken recipe using maple syrup. I mixed the syrup with a little mayonaise and put the chicken breast in it. I then coated the outside with panko bread crumbs and baked it. The recipe was on the side of the Panko box. It was surprisingly good! We're adding it to our chicken rotation.

                                                                                    2 Replies
                                                                                    1. re: Reston

                                                                                      Thanks--will give this a try. The Mr. usually doesn't like baked chicken--too dry--but this sounds like a winner.

                                                                                    2. I use it when I make homemade granola.

                                                                                      1 Reply
                                                                                      1. re: CindyJ

                                                                                        Me too! Definitely have to whip up a few batches after Passover.

                                                                                      2. It's also great on scrapple!

                                                                                        1. I saute a half banana and small (or half) apple in a little coconut oil and a little cinnamon. I put it on top of greek yogurt. Drizzle a little maple syrup over it and finally top with a little sprinkle of toasted coconut chips (TJs). So good!

                                                                                          1 Reply
                                                                                          1. re: KellBell

                                                                                            this sounds amazing! those toasted coconut chips are dangerously good.