Pure maple syrup is one of nature's great sweeteners. Each serving contains small amounts of
important vitamins and minerals like Vitmain B2 (Riboflavin), B5 (Pantothenic Acid), B6 (Pyridoxine),
Niacin, Biotin, and Folic Acid. The maple syrup sold in supermarkets is mostly corn syrup and also
contains artificial flavors, colors, and preservatives. With pure Maine maple syrup in your cupboard,
you can easily incorporate this all-natural and distinctive sweetner into your favorite recipes. Simply
use 3\4 cup of pure maple syrup in place of each cup of sugar and reduce the liquids in the recipe by
three tablespoons.
We've compiled some of our favorite recipes highlighting maple syrup here, but there are also
hundreds of great recipe resources online and in your favorite bookstores. If you have a favorite maple
recipe you'd like to share with us, please contact us!
Baked Maple Bananas
Maple Apple Crumble
Maine Maple Cheesecake
Spiced Butternut Squash with Maple Apples
Broiled Salmon with Spicy Maple Basting Sauce
Maple Barbeque Chicken
Sweet Maple Carrots
BAKED MAPLE BANANAS
2 tbsp. butter
3 tbsp. maple syrup
4 bananas, peeled and sliced- lengthwise
1 tbsp. lemon juice
In medium sized baking dish, melt butter on high. Stir in syrup. Place bananas in dish and coat well
with mixture. Cook on high 1 minute, turn bananas and cook 1 1/2 minutes more. Sprinkle with lemon
juice and serve warm.
(back to top)
MAPLE APPLE CRUMBLE
5 apples - peeled, cored and sliced
2/3 cup maple syrup
1/2 cup butter
1/2 cup brown sugar
3/4 cup all-purpose flour
1 pinch salt
3/4 cup rolled oats
Preheat oven to 375 degrees F (190 degrees C). Place the apples in an 8x8 inch baking dish. Pour the
maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour,
salt and oats. Sprinkle the oat mixture over the apples. Bake in preheated oven 35 minutes, until
golden and bubbly and apples are tender.
(back to top)
MAINE MAPLE CHEESECAKE
Crust:
24 graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large
bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and
up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to
avoid leakage.
Filling:
Four 8-ounce packages cream cheese, softened
1 cup pure maple syrup
4 large eggs
1 tablespoon vanilla
1/2 cup heavy cream
In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on
low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one at a time,
beating well after each addition. Add vanilla and cream and beat until just combined.
Pour filling into crust and bake at 325 deg.F. for 1 hour and 15 minutes; then, proceed to test center of
cake with a toothpick every 10 minutes until tester comes out clean. Then, turn off oven, open oven
door slightly and allow cake to cool off in oven.
(back to top)
SPICED BUTTERNUT SQUASH WITH MAPLE APPLES
1/2 cup (1 stick) butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
Four 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices
Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice
in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is
slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices.
Arrange remaining slices of squash and apple atop, alternating squash and apple slices and
overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover
baking dish tightly with foil.
Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is
tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover
with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high
about 8 minutes.) Spoon syrup from dish over vegetables and serve.
(back to top)
BROILED SALMON WITH SPICY MAPLE BASTING SAUCE
6 tablespoons maple syrup
1/2 cup water
2 tablespoons minced peeled fresh gingerroot
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes, or to taste
1/4 teaspoon salt
four 1-inch-thick pieces salmon fillet (about 6 ounces each)
In a small heavy saucepan combine maple syrup, water gingerroot, garlic, red pepper flakes, and salt
and simmer until reduced to about 1/2 cup.
Cool basting sauce and preheat broiler.
Arrange salmon, skin sides down, on oiled rack of broiler pan and season with salt. Broil salmon about
4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6
minutes more.
(back to top)
MAPLE-BARBECUED CHICKEN
1/2 cup white-wine vinegar
1 tablespoon salt
1 cup vegetable oil
5 whole chicken breasts (with skin and bone), halved
10 chicken thighs
10 chicken drumsticks
10 chicken wings
For maple barbecue sauce:
2 large onions, chopped fine
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon-style mustard
1 1/4 cups ketchup
2 1/2 cups chicken broth
3/4 cup cider vinegar
1/2 cup plus 2 tablespoons pure maple syrup
In a bowl whisk together the vinegar and the salt, add the oil in a stream while whisking, and whisk the
marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade
over them, and let the chicken marinate, covered and chilled, overnight.
Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or
until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes
more. Serve the chicken with the remaining sauce.
For maple barbeque sauce:
In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the
ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring
occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week
in advance and kept covered and chilled. Makes about 3 1/3 cups.
(back to top)
SWEET MAPLE CARROTS
1 1/2 pounds carrots, peeled, cut into
1/2-inch-thick rounds
1/3 cup water
3 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 tablespoon dark brown sugar
Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until
carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5
minutes. Season with salt and pepper.
(back to top)
important vitamins and minerals like Vitmain B2 (Riboflavin), B5 (Pantothenic Acid), B6 (Pyridoxine),
Niacin, Biotin, and Folic Acid. The maple syrup sold in supermarkets is mostly corn syrup and also
contains artificial flavors, colors, and preservatives. With pure Maine maple syrup in your cupboard,
you can easily incorporate this all-natural and distinctive sweetner into your favorite recipes. Simply
use 3\4 cup of pure maple syrup in place of each cup of sugar and reduce the liquids in the recipe by
three tablespoons.
We've compiled some of our favorite recipes highlighting maple syrup here, but there are also
hundreds of great recipe resources online and in your favorite bookstores. If you have a favorite maple
recipe you'd like to share with us, please contact us!
Baked Maple Bananas
Maple Apple Crumble
Maine Maple Cheesecake
Spiced Butternut Squash with Maple Apples
Broiled Salmon with Spicy Maple Basting Sauce
Maple Barbeque Chicken
Sweet Maple Carrots
BAKED MAPLE BANANAS
2 tbsp. butter
3 tbsp. maple syrup
4 bananas, peeled and sliced- lengthwise
1 tbsp. lemon juice
In medium sized baking dish, melt butter on high. Stir in syrup. Place bananas in dish and coat well
with mixture. Cook on high 1 minute, turn bananas and cook 1 1/2 minutes more. Sprinkle with lemon
juice and serve warm.
(back to top)
MAPLE APPLE CRUMBLE
5 apples - peeled, cored and sliced
2/3 cup maple syrup
1/2 cup butter
1/2 cup brown sugar
3/4 cup all-purpose flour
1 pinch salt
3/4 cup rolled oats
Preheat oven to 375 degrees F (190 degrees C). Place the apples in an 8x8 inch baking dish. Pour the
maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour,
salt and oats. Sprinkle the oat mixture over the apples. Bake in preheated oven 35 minutes, until
golden and bubbly and apples are tender.
(back to top)
MAINE MAPLE CHEESECAKE
Crust:
24 graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large
bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and
up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to
avoid leakage.
Filling:
Four 8-ounce packages cream cheese, softened
1 cup pure maple syrup
4 large eggs
1 tablespoon vanilla
1/2 cup heavy cream
In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on
low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one at a time,
beating well after each addition. Add vanilla and cream and beat until just combined.
Pour filling into crust and bake at 325 deg.F. for 1 hour and 15 minutes; then, proceed to test center of
cake with a toothpick every 10 minutes until tester comes out clean. Then, turn off oven, open oven
door slightly and allow cake to cool off in oven.
(back to top)
SPICED BUTTERNUT SQUASH WITH MAPLE APPLES
1/2 cup (1 stick) butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
Four 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices
Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Stir butter, maple syrup and apple juice
in small saucepan over medium-low heat until butter melts. Increase heat and boil until mixture is
slightly reduced, about 5 minutes. Remove from heat; whisk in cinnamon, allspice and salt.
Arrange 1/3 of squash slices in prepared dish. Top with half of apple slices, then 1/3 of squash slices.
Arrange remaining slices of squash and apple atop, alternating squash and apple slices and
overlapping slightly. Sprinkle lightly with salt and pepper. Pour maple syrup mixture over. Cover
baking dish tightly with foil.
Bake casserole until squash is almost tender, about 50 minutes. Uncover and bake until squash is
tender, basting occasionally with syrup, about 20 minutes longer. (Can be made 1 day ahead. Cover
with foil and refrigerate. Rewarm, covered, in 350°F oven about 25 minutes, or microwave on high
about 8 minutes.) Spoon syrup from dish over vegetables and serve.
(back to top)
BROILED SALMON WITH SPICY MAPLE BASTING SAUCE
6 tablespoons maple syrup
1/2 cup water
2 tablespoons minced peeled fresh gingerroot
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes, or to taste
1/4 teaspoon salt
four 1-inch-thick pieces salmon fillet (about 6 ounces each)
In a small heavy saucepan combine maple syrup, water gingerroot, garlic, red pepper flakes, and salt
and simmer until reduced to about 1/2 cup.
Cool basting sauce and preheat broiler.
Arrange salmon, skin sides down, on oiled rack of broiler pan and season with salt. Broil salmon about
4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6
minutes more.
(back to top)
MAPLE-BARBECUED CHICKEN
1/2 cup white-wine vinegar
1 tablespoon salt
1 cup vegetable oil
5 whole chicken breasts (with skin and bone), halved
10 chicken thighs
10 chicken drumsticks
10 chicken wings
For maple barbecue sauce:
2 large onions, chopped fine
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon-style mustard
1 1/4 cups ketchup
2 1/2 cups chicken broth
3/4 cup cider vinegar
1/2 cup plus 2 tablespoons pure maple syrup
In a bowl whisk together the vinegar and the salt, add the oil in a stream while whisking, and whisk the
marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade
over them, and let the chicken marinate, covered and chilled, overnight.
Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or
until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes
more. Serve the chicken with the remaining sauce.
For maple barbeque sauce:
In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the
ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring
occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week
in advance and kept covered and chilled. Makes about 3 1/3 cups.
(back to top)
SWEET MAPLE CARROTS
1 1/2 pounds carrots, peeled, cut into
1/2-inch-thick rounds
1/3 cup water
3 tablespoons unsalted butter
2 tablespoons pure maple syrup
1 tablespoon dark brown sugar
Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until
carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5
minutes. Season with salt and pepper.
(back to top)
 | |  | |  | |  | |  | |  |