The fine folks at the Federation of Quebec Maple Syrup Producers sent me a selection of four grades of maple syrup, as shown in the picture above.
I could just pour them all over pancakes and waffles and tell you how good they all were. But I want to use them in recipes. Only problem is, I don’t have any. I was thinking something like making a coffee cake, and use the syrup instead of sugar in the crumb topping.
Have you got any other good ideas for me? Let me hear them down in the comments. Oh, and tell me which one you think I should use:
The classification of maple syrup provides consumers and the industry a method for identifying preferred flavors and uses. Grade A syrup is intended for everyday use and is most available to the general consumer. Grade B syrup is mainly used in cooking or by the agri-food processing industry.
I’m hoping to do the cooking this weekend. Something savory would be good, but I’m drawing a blank.
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44 Comments
You can use maple syrup as a glaze on roasted meats (ham in particular).
I have a great recipe for a marinade/glaze for salmon that uses maple syrup.
It's also really good on vanilla ice cream.
And it's also great straight out of the bottle, but people look at you kind of funny when you do that. Or so I hear.
Mike, were you a consultant on Elf?
Drew, check out this index. The maple syrup gingerbread sounds really good, actually. I get my maple syrup from my dad's friend; he taps his own trees. And when I was a kid, I attended a maple sugaring party. It was really neat to see it being made.
http://www.ontariomaplesyrup.com/book3.html
I use maple syrup in my blackberry pie: http://bit.ly/RLbE6
I make a marinade out of it for my ribs. After I boil my ribs like one would boil seafood in Louisiana (with Zattarain's crab boil), I marrinate them in mapple syrup, worsestershire sauce, onion, garlic, driy mustard, salt & papper. Then we grill them. Yummo!
just ran across http://www.yankeegrocery.com They have a whole bunch of recipes using maple syrup, maybe if get a chance to check that out. I for one love the taste of real maple syrup and might have to try some of the recipes. Happy cooking
I've made maple soda before.
…and I will do it again.
Just yesterday I got the newest Cook's Country magazine and there was a recipe for Pecan Pie that used maple syrup. It looked scrumptious!
Here's another good source for maple syrup recipes:
http://www.maplegrove.com/cook.asp
Nothing like genuine maple syrup!
From the maplegrove.com website
Maple Glazed Salmon
Spinach Salad with Maple Bacon Vinagriatte
Maple Whole Wheat Monkey Bread
and for dessert
Maple Syrup Apple Pie
Also try Vermont Maple Syrup Recipes as a Google search – several sites come up.
And here's another:
http://www.vermontmaple.org/recipes.html
Speaking as a transplanted Vermonter, I can vouch for these. Yummy!
Ummmm my favorite. Maple syrup right out of the bottle is the best (like Mike!). Besides the usual ways (pancakes, waffles, french toast) it's great in oatmeal, especially w/ a handful of pecans. Also great poured over squash and baked. I've had some to-die-for creme brulee w/ maple syrup. The darker the amber, the more intense the flavor. The lighter ones are best for a quick slug or to put on pancakes (or ice cream). The darker ones are better for cooking.
You can make an awesome ginger maple sauce to pour over pork tenderloin!
2 tablespoons butter
1 cup chopped onion
2 tablespoons bottled ground fresh ginger
1 cup fat-free, less-sodium chicken broth
1/2 cup maple syrup (Medium)
melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes).
I wonder if you can use Maple syrup in lue of Corn Syrupe. Popcorn balls come to mind right off. Then glazed pecans.
I think I just saw an episode of Iron Chef America where they secret ingredient was maple syrup. Maybe their site has some of those recipes or at least a listing of their ideas and you could go from there.
Hey this sounds like a recent episode of Iron Chef America. The secret ingredient was Maple Syrup. They did a real good job on the show. Very inventive and no fake foods were used!
If you have to ask, you obviously don't deserve it. Immediately return all of the syrup to their rightful containers, carefully pack them and send them to me. I'll deal with it.
I use Grade B with some mustard in a pan with thick bone in pork chops. Fry up the chops and mix the syrup and mustard together and let simmer in the pan with the chops.
I just made these last week and they were fantastic .
http://sweetandnatural.wordpress.com/2009/02/24/maple-almond-butter-cookies/
I second the use on salmon.
And this is my all time favorite butternut squash bisque. I just swap out real milk for the evaporated milk.
http://www.foodnetwork.com/recipes/butternut-squash-and-bourbon-bisque-recipe/index.html
I add maple syrup to the sauce I make for sloppy joes. My parents make maple syrup in northern Wisconsin, so I get my fix for free!
Oh, I was going to mention the salmon glaze too. Beat me too it, Mike. Oh well. You can use maple syrup in Baked Beans but they will have a lighter flavour than with molasses.
Growing up in Vermont, sugaring was the best thing about Spring, otherwise known as Mud season. My parents used to use it in their Pecan Pies they made for the restaurant they owned. It also is great in Baked Beans. I like to glaze apple slices with maple syrup and serve them with pan seared pork chops. Use the darker syrups in baking and use the lighter syrups where their delicate flavors won't be overhelmed.
Here's my favorite recipe for spicy maple nut talapia…
http://joybistro.blogspot.com/2009/08/spicy-maple-nut-talapia-w-rice-feta.html
Not sure about everyone else but I'm considering making some of your perfect brownies with a touch of maple syrup
I like to use Maple Syrup in BananaNut Bread, and whip it with a little brown sugar into butter to top it off.
Savory you say? Maple Glazed BLTs! Make a lattice of bacon in your skillet and just at the end when things are looking crispy pour some of the dark maple syrup all over the bacon. Some mayo, thin tomato slices, and crunchy lettuce later, you're in BUSINESS.
Nothing, I mean nothing, beats real maple syrup on pancakes and waffles. If you ever get the chance, go to one of the farms that produces the syrup to see it being made and join in on a sugaring party.
Ali
http://lemonbasil.blogspot.com/2009/07/best-zucchini-bread-ever.html – Seriously, the best zucchini bread ever. Yum.
Or I'm sure there's a pumpkin pie recipe that uses it. Or pumpkin bread or anything pumpkin.
I used to put it in a pan sauce after frying pork chops. Also baked beans. But it's at its best just poured over vanilla ice cream. Tastes like caramel.
Wow! Lots of people seem to like maple syrup.
Thanks to everyone who sent links to sites full of recipes. Plenty to choose from there.
But thanks especially to Liz, Jan, Stuart, Arlene, CPACHIC, Mountainrose, Jonica, Sue, Amanda, Nigel, Pete, Becky, Kate, Mom2Xan and Kristin for the personal recommendations.
The pork chops are sounding really good. The ribs sound like my sorghum version — oh, and I've got another jar of it! Better get to that before grilling season is over.
I like the idea of the maple soda. But first I want to find one of those old-fashioned soda bottles like the Three Stooges always sprayed each other with.
As for Artful Dodger … gosh, you know, maybe I don't deserve these samples. If only you had included shipping information, I could have had them in a box to you before I thought about it … oops, too late.
Roasted pork loin with a dry herb rub served with a maple-syrup/brown mustard drizzle on top
You can use maple syrup in beef stew, it adds a wonderful flavor to it………very much a comfort food in the fall and winter months!
Hey, if you want to keep with the spirit of your blog, let me tell you that my grandmother (I'm from Quebec) would surely make what is called "pouding chômeur" up here, if she was in your situation.
It's a traditional dessert consisting basically of a rich dough bathing in thick maple syrup and cooked till it's warm, sticky, golden and moist.
And it's cheap and easy to make!
take a look (although it's in french):
http://www.recettes.qc.ca/recettes/recette.php?id=391&rdj=&pub=
You could try a maple syrup tart. They are kind of like a caramel pie.
Also, Betty Crocker has a pecan maple chicken which is fast, easy and tasty.
I think maple syrup as a coffee cake sauce would be great! Anyway, I made this recipe recently:
http://centralcooking.blogspot.com/2008/11/maple-flavored-breakfast.html and it was FABULOUS! I highly recommend it! Maybe the grade B syrup with it?
How about some maple candied bacon!
My Son's favorite weekend breakfast request.
Yes, Drew, I'm a big maple syrup fan, and perhaps have some elf heritage, if the movie is to be believed.
For that reason (and David's mention of the Quebecois grandmother reminded me), I've always wanted to try Oeufs dan le sirope derable (Eggs in Maple Syrup), but I haven't had the opportunity yet. Food Network (of course) has a recipe.
Let me know how it turns out. And are you allowed to drink the remaining syrup in the pan after?
David, take a look at my latest post.
MMMM beans with maple syrup so good. Elmira Ont has a Maple Syrup festival every year. I haven't been since I was a kid, but here are their recipes.
http://www.elmiramaplesyrup.com/about-maple-syrup/recipes/
Our middle son was "bitten" by the sugaring bug and taps the maple trees on our property. He's done it since he was about 10 yrs old! It takes more than 40 gals. of sap (which he gathers in 5 gal. buckets and dumps into a big tank in the back of the pick-up truck) to make a gallon of syrup. He loves it as the sweetener in almost anything (cornbread, muffins, etc.) but his dad likes it best as a maple-mustard glaze on pork tenderloin.
Could you teach me how to make maple syrup, I have a problem in thiking it up.
It looks like maple and mustard on pork (chops or roast) is the consensus choice. Okay then.
APPETIZER
Bacon wrapped Dates with Maple Syrup Glaze
Canadian bacon wrapped around Pitted honey dates. Skewer with toothpicks. Bake in a 325 oven till bacon is getting crisp .
Remove and dip in maple syrup, return to oven for 5 minutes. serve warm or cold.
Also B.B.Q.them but soak the toothpicks in water. Awesome with Pinot Grigio, Sauvignon Blanc or Ice Cold draft.
Savory huh? One of my favorite recipes is Maple Sage Pork Tenderloin.
Ernie, that sounds like a variation on rumaki.
Merlin, I'm pretty sure it's going to end up some kind of pork.