Pure maple syrup has a hint of the woods in it, had been brightening the flavor of food since long before the colonists arrived. Hundreds of years later, the quality is excellent, the degree of sweetness if fixed by law and the uniquely wonderful taste still varies as it always has. Sometimes the syrup is dark and rich, sometimes pale gold and delicate. It all depends on the soil and terrain, the wind and the weather.
In my opinion the Native Americans were extremely bright in realizing maple syrup was a source of energy and nutrition. They would use their tomahawks to make "V" shaped incisions in the trees. Then, they would insert reeds or concave pieces of bark to run the sap into buckets made from birch bark. It was drunk as a sweet drink or used in their cooking.
Before the Europeans arrived here the Natives used clay pots to boil the sap over fires protected by a roof of tree branches. I guess this method would have been the first version the sugar shack.
The first white settlers and fur traders introduced wooden buckets to the process as well as iron and copper kettles. In early years the Natives showed French settlers how to tap the trunk of a tree and harvest sap and boil to evaporate some of the water. During the 17th and 18th centuries this was an integral party of colony life. Later, they would learn to bore holes into the trees and hang buckets.
Thomas Jefferson tried several times to establish a sugar bush at Monticello and there was even a few attempts to start a maple industry in Europe, but they all failed. The trees grew but they yielded no sweetness. The sugar in maple sap appears where warm, sunny days and below-freezing nights follow each other for days on end.
Now that you've had a little history lesson on maple syrup, lets get on to the good part; the recipes. I hope you enjoy them and remember to cook with pure maple syrup just one of God's perfect creations.
Bacon Maple Biscuits - oh my goodness, how could you not love these?
1 lb. of thick cut smoked bacon, cut into 1/2-inch pieces
3 1/2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 sticks butter, cut into 1/2-inch pieces
3/4 cup, plus 2 Tbl. pure maple syrup, divided
3/4 cup plus 2 Tbl. buttermilk
1 egg yolk
1 egg
1 Tbl. heavy whipping cream
In a saute pan cook bacon until cooked through, but not overly crisp, remove to paper towels to drain. In a large bowl, whisk the flour, baking powder, baking soda and salt. Using a fork cut in the diced butter until it resembles small peas. Stir in the bacon and 1/4 cup plus 2 Tbl. maple syrup and the buttermilk until the dough just comes together. Do not overwork or it will be tough.
On a lightly floured work surface roll the dough into 1 to 1 1/2-inch thickness. Cut biscuits using a 2-inch round cutter. Place biscuits on 2 baking sheet with parchment paper. Place trays in freezer for about 10 minutes. Heat oven to 350 degrees.
In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash. Bake for about 25 minutes then remove from oven and quickly drizzle 1 tsp. of the remaining maple syrup over each biscuit and place back into oven for about 3 minutes. YUMMM
Breakfast Maple Scones
2 1/2 cups all purpose flour
5 Tbl. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup cold butter cut into pieces
1/3 cup pure maple syrup
1 tsp. fresh lemon zest
2 eggs, beaten
1 cup golden raisins
Preheat oven to 400 degrees. In a food processor add flour, 4 Tbl. sugar, baking powder, salt and baking soda. Process on and off to mix. Add butter; process about 10 seconds until mixture resembles coarse crumbs.
Combine syrup and eggs. Reserve 1 Tbl. of mixture. Pour remaining syrup/egg mixture over flour mixture. Process on and off about 7 times until flour is blended in and dough is soft. Turn out onto lightly floured surface. Knead in raisins and shape into ball and place on ungreased baking sheet. Pat into an 8-inch circle. Cut dough into 8 wedges with a sharp knife. Leave wedges in place keeping circle intact. Brush with reserved syrup/egg mixture over dough. Sprinkle remaining 1 Tbl. sugar over dough. Bake 20 to 25 minutes or until golden. Remove from baking sheet and cool on wire rack. Serve with butter and a hot cup of coffee. What a delicious way to start the morning.
Cranberry Maple Loaf
2 cups all purpose flour
1/2 cup pure maple syrup
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 cups dried cranberries, chopped
1/2 cup pecans, chopped
1 egg, slightly beaten
1/3 cup fresh orange juice
zest of one orange
1/2 cup buttermilk, plus 2 tsp.
3 Tbl. butter, melted
1/4 cup unsweet applesauce
Preheat oven to 375 degrees. Lightly grease the bottom of a 9x5 loaf pan. In a glass bowl stir together the orange juice, zest, buttermilk, butter, applesauce and egg. In a mixing bowl, whisk the flour, sugar, salt, baking powder and baking soda. With a spatula, stir wet ingredients into dry just to moisten. Add cranberries and pecans mixing to just combine. Do not overmix. Pour into prepared pan and bake 20 minutes, then reduce heat to 350 degrees and cook another 35 to 45 minutes or until pick inserted comes out clean. Cool in pan 10 minutes then turn out onto wire rack to cool.
Butternut Squash Soup - velvety smooth and rich
4 Tbl. butter
4 cups butternut squash peeled and seeded, cut into 1-inch cubes
2 medium carrots, peeled and chopped
1 medium leek, cleaned well and use just to pale green part, chopped
2 garlic cloves, chopped
1 bay leaf
1 cup dry white wine
4 cups chicken stock, good quality
2 cups heavy whipping cream
1/2 cup pure maple syrup
dash of nutmeg
salt and freshly ground black pepper
In a large pot, melt butter and add squash, carrots and leeks, cooking until leek is wilted about 6 minutes. Add garlic and bay and cook for about 2 minutes. Stir in wine and bring to a boil over high cooking uncovered for about 8 minutes. Stir in 4 cups chicken stock and return to boil, reduce heat to simmer and cook until squash is tender about 30 minutes. Puree the soup with a immersion blender or place into food processor. If using a food processor, return to pot and stir in cream, maple syrup and nutmeg. Cook on low for about 15 minutes, taste and season with salt and pepper. Ladle into soup bowls. Serve with those delicious bacon biscuits.
Roasted Root Vegetables - I love these
4 large carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch chunks
3 turnips, peeled and cut into 1-inch chunks
2 cups Brussels sprouts
3 Yukon gold potatoes, peeled and cut into 1-inch chunks
1/4 cup olive oil
2 Tbl. grainy mustard (optional, but we love it)
salt and freshly ground black pepper
1/4 cup pure maple syrup
1/4 cup fresh parsley, chopped (garnish)
Preheat oven to 375 degrees. In a large bowl, whisk the oil, maple syrup, mustard, salt and pepper, add the vegetables and mix to coat using your clean hands. In a large roasting pan, add mixture and cover with foil roasting for 1 hour, remove foil and continue cooking about 30 minutes until vegetables are cooked and tender. Remove to serving platter and garnish with fresh parsley.
Beet, Fresh Spinach and Blue Cheese Salad - love, love, love
8 baby beets, cooked and chopped into chunks
1 Tbl. olive oil
1/2 cup fresh orange juice
1 Tbl. balsamic vinegar
salt and freshly ground black pepper
1/4 pure maple syrup
5 cups baby spinach, washed and spun dry
1 small red onion, thinly julienned
6 pieces thick cut bacon, cooked until crisp- remove to paper towels
1/4 to 1/2 cup Maytag blue cheese, crumbled
In a large saute pan, heat oil and add beets cooking about 3 minutes. Pour in orange juice, vinegar and maple syrup and stir to coat the beets. Bring to a boil and then turn down to simmer letting beets cook until most of liquid is reduced. Season with salt and pepper to taste. On a beautiful serving platter, arrange spinach, top with beets, sprinkle on red onions and bacon and drizzle over pan juices. Top with blue cheese.
Tropical Black Bean and Mango Salad
Salad
3 (15 oz.) cans drained and rinsed black beans
1 English cucumber, sliced in half lengthwise and cut into 1/4-inch slices
1/2 red bell pepper, seeded and diced
1/2 small jalapeno, seeded and minced (optional)
2 mango's, peeled, and cut into 1/2 inch chunks
3 scallions, sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
Dressing
2 Tbl. pure maple syrup
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
1 tsp. sesame oil
1 Tbl. olive oil
1 tsp. fish sauce
2 tsp. fresh ginger, minced
In a bowl, whisk lime juice, vinegar, sesame oil, olive oil, fish sauce and ginger. Taste and adjust seasonings, then whisk in desired amount of maple syrup to taste. In a glass bowl, add salad ingredients and pour over dressing tossing to coat. Serve room temp or place in frig covered until service.
Maple Coleslaw
Slaw
1 cup pecans, chopped
1 cup dried cranberries
1/2 medium red onion, diced
3 cups red cabbage, shredded
3 cups green cabbage, shredded
2 carrots, peeled and shredded
3 celery stalks, sliced
1 cup cashews (used for garnish)
Dressing
1/3 cup cider vinegar
1/4 cup vegetable oil
1/4 cup pure maple syrup
salt and freshly ground black pepper
Whisk the dressing ingredients together, taste and adjust seasonings. In a large bowl, add slaw ingredients tossing, mix in dressing to coat. Place in frig covered to chill for about 1 hour. Remove and mix again. With tongs or slotted spoon remove slaw to serving platter or bowl. Sprinkle on cashews. If desired drizzle on extra dressing.
Lamb and Eggplant Curry
2 cups eggplant, peeled and chopped
1 1/2 lbs. leg of lamb, cut into cubes
1/2 cup red onion, finely chopped
2 Tbl. olive oil
Sauce
1/2 cup soy sauce
1/4 cup pure maple syrup
1 cup ketchup (don't gasp, it taste great in the sauce!)
1 cup red wine (good stuff)
1/4 cup brandy
2 tsp. Dijon
1 Tbl. curry powder (red or yellow)
2 Tbl. all purpose flour
1/2 cup butter
In a saute pan, heat butter and melt, whisk in flour stirring for about 2 minutes. Whisk in remaining ingredients and simmer for about 20 minutes. In a large Dutch oven, add some oil, and the lamb. You might need to work in batches. Brown meat and add onion cooking for about 6 minutes. Add eggplant and then the sauce. Simmer over low for 20 minutes. Taste and adjust seasoning with salt and pepper. Serve with cooked white rice and fruit chutney.
Salmon Burgers
1 lb. salmon fillet, skin removed and chopped finely
2 scallions, finely minced including green part
1 garlic clove, finely minced
1 egg, slightly beaten
1/2 cup Panco bread crumbs
2 tsp. fresh dill, minced
1 Tbl. capers, drained and rinsed, finely chopped
2 Tbl. pure maple syrup
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
4 sesame burger buns
butter
mayonnaise
Dijon mustard
Romaine lettuce
Red onion - paper thin slices
In a bowl, add salmon, capers, garlic, scallions, maple syrup, egg, dill, salt, pepper, and parsley. Mix gently to combine, you don't want them too wet, but not dry either. In a large saute pan, add a little olive oil and form salmon mixture into patties. Place in hot pan and cook on each side for a few minutes to form a nice crust. Carefully flip over and brown other side. In the meantime, butter the buns and toast, mix the mayonnaise with a little Dijon and spread on buns. Top bun with lettuce, red onion and salmon patty.
Maple Steaks - my mom and dad loved these - actually when I first made them they didn't think they would like the use of maple syrup, but they did!
4 nice thick rib eye steaks
1/2 cup pure maple syrup
1/4 cup vegetable oil
2 tsp. Dijon
salt and freshly ground black pepper
1 Tbl. fresh chives, chopped
Combine into a blender the syrup, oil, Dijon, salt, pepper and chives, blending well. Place half of the marinade into a zip lock bag (reserve other half) and add steaks, turning to coat. Place bag into a bowl and into frig for about 4 hours, turning occasionally. Remove steaks from marinade and discard marinade in bag. Heat your grill and add steaks cooking to desired doneness. Use remaining half of marinade to baste during cooking. Serve with crisp tossed green salad, grilled vegetables (such as asparagus, zucchini, and red onions - you can baste the vegetables with the marinade too) and a hot from the oven baked potato.
Chicken Maple Skewers
2 lbs. boneless skinless chicken breasts, but into 2-inch pieces
Marinade
3 Tbl. vegetable oil
salt and freshly ground black pepper
2 garlic cloves, finely chopped
2 Tbl. pure maple syrup
1/3 cup honey
2 tsp. apple cider vinegar
sprinkle of red pepper flakes
In a large bowl, whisk the marinade ingredients together, taste and adjust seasonings. Add the chicken, and toss to combine. Place in fig for about 1 1/2 hours. Preheat your grill and place wooden skewers in cold water for 30 minutes. Remove chicken from marinade and let excess drip off. Thread chicken pieces onto skewers. Lightly brush grill with oil and place chicken skewers on grill turning abut ever 5 minutes to cook chicken. Remove from grill and place on serving platter. Serve with roasted red potato salad, hot from the oven chewy garlic bread and fresh corn on the cob (you can grill it too). A nice crisp white wine would be nice.
Rhubarb Maple Bruscetta - Brittany sent me this recipe she had at a party and loved
1/2 lb. fresh rhubarb
1/3 cup pure maple syrup
2 tsp. fresh lemon zest
juice of 1 lemon
1 tsp. orange zest
2 cups fresh ricotta
1 baguette
Preheat oven to 350 degrees. Dice rhubarb into small pieces and toss with maple syrup. Add orange zest, lemon zest, lemon juice and 1 tsp. salt. Place mixture into a baking dish and cover. Bake for 30 minutes, remove and cool to room temperature. Slice the baguette into diagonal slices and toast in oven. Spread a nice portion of ricotta on toasted baguette slices and top with some rhubarb mixture. Drizzle with delicious fruity olive oil. Serve with a glass of wine and you will be in heaven. It's so good!
Stir Fried Asian Maple Chicken
1/3 cup dry sherry
1/3 cup soy sauce
1/4 cup pure maple syrup
1 Tbl. cornstarch
2 Tbl. olive oil
1 1/2 lbs. boneless, skinless chicken breast, cut into strips
2 garlic cloves, finely minced
1 Tbl. fresh ginger, finely minced
3 scallions, sliced on diagonal including green part
1 large red bell pepper, seeded and chopped
3 carrots, peeled and sliced on diagonal
1 box button mushrooms sliced in half
1 cup snow peas
In a bowl, whisk sherry, soy, maple syrup, and cornstarch; set aside. Heat oil in large wok or saute pan and fry the chicken until golden brown. Add vegetables and continue cooking for about 6 minutes. Stir sauce again and pour mixture and bring to a boil to thicken, stirring. Serve with steamed white rice or Asian noodles.
Now onto the desserts
Walnut Maple Pie
1 (9-inch) unbaked pie shell
4 eggs
3/4 cup pure maple syrup
1 tsp. fresh lemon juice
1/4 cup melted butter
1/2 tsp. cinnamon
1/2 tsp. pure vanilla extract
1/2 tsp. salt
2 cups walnuts
Preheat oven to 375 degrees. In a bowl beat until light and smooth; eggs, syrup, lemon juice, butter, cinnamon, vanilla and salt. Spread walnuts onto unbaked crust and pour batter over. Bake 30 minutes or until firm. Remove from oven and serve warm or chilled. Serve with homemade vanilla cinnamon ice cream or freshly whipped cream which you've added a little maple syrup.
Maple Nut Melt Away Cookies
1 cup butter, soft
1/2 cup powdered sugar, plus extra for rolling cookies in
3 Tbl. dark pure maple syrup
1 tsp. pure vanilla extract
pinch of salt
2 1/4 cup all purpose flour
In a large bowl with electric mixer cream butter until fluffy. Add powdered sugar and cream for 1 minute. Add nuts, maple syrup and vanilla stirring until blended. Add salt and 1 cup of flour at a time until well mixed. Place dough into plastic wrap and refrigerate for 2 hours. Preheat oven to 325 degrees. Line baking sheets with parchment paper. Roll dough into 1-inch balls. Place on baking sheets and re-chill for about 5 minutes. Bake cookies about 18 minutes or until tops are just firm. Place on cooling racks for 3 minutes before removing. Fill a bowl with sifted powdered sugar and roll warm cookies around coating. Transfer back to wire rack. Re-roll after cooled.
Maple Fudge
2 cups pure maple syrup
3 Tbl. butter
1 cup heavy whipping cream
1/2 cup chopped pecans
In a saucepan heat syrup and butter on simmer for 5 minutes. Add cream and let cook until candy thermometer reaches 245 degrees. Add nuts and remove from heat. Let sit for 5 minutes. Using an electric beater beat the mixture for 10 minutes at high speed. Pour into a buttered pan and let cool in frig before cutting into pieces.
Peach Maple Crumble
5 cups fresh sliced peaches
2 Tbl. all purpose flour
juice of 1 lemon
1/4 cup pure maple syrup
1/2 tsp. cinnamon
1/4 tsp. fresh grated nutmeg
Topping
2 cups oats
5 Tbl. butter
3 Tbl pure maple syrup
1/2 tsp. cinnamon
1/2 cup slivered chopped almonds
1/4 cup all purpose flour
pinch of salt
Preheat oven to 400 degrees. Toss peaches with flour and spices to blend. Add lemon juice and maple syrup and mix gently. Pour peach filling into a 9x9 pan. Mix topping mixture together and pour evenly over peaches patting into place. Bake for about 10 minutes at 400 then turn down to 375 degrees and continue baking for about 35 more minutes or until fruit is tender and topping is a nice golden brown. If browning to much lightly cover with foil. Serve with vanilla ice cream of freshly whipped cream with a little brandy and powdered sugar beaten in.
Bon Appetit
"Let us draw near with a true heart in full assurance of faith" - Hebrews 10:22
"As for God, His way is perfect" - Psalm 18:30
