Pure maple syrup recipes

Cedar-Planked Salmon with Maple-Mustard Glaze

1 1/2 pound salmon fillet with skin
¼ cup maple syrup
2 tbsp grainy mustard
½ tsp salt
¼ tsp pepper

Soak one 12 x 7 inch untreated cedar plank in water for 30 minutes or for up to 24 hours. Place salmon skin side down on the cedar plank. In small bowl, whisk together maple syrup, mustard, salt and pepper. Brush half over salmon. Place plank on grill over medium-high heat. Close lid and cook for 10-15 minutes. Lift lid and brush salmon with remaining maple mixture. Close lid and cook for another 10 minutes; until fish flakes easily when tested.

Recipe From: Sarah Gibbons, Gibbons Family Farm Maple Sugar House & Museum

 

Rhubarb Maple Muffins
2 tbsp. maple syrup Topping:
½ cup sour cream 2 tbsp. maple syrup
¼ cup vegetable oil ¼ cup chopped nuts
1 large egg ½ tsp. cinnamon
1 1/3 cup all-purpose flour 2 tsp. butter, melted
1 cup diced rhubarb
½ cup brown sugar
½ tsp. baking soda
¼ tsp. salt

In small mixing bowl, blend maple syrup, sour cream, oil and egg. Set aside. In large mixing bowl, stir together flour rhubarb, sugar, baking soda and salt. Stir in sour cream mixture just until moistened. Drop by tablespoonful into a 12 greased muffin pan.

Topping: In small bowl, combine maple syrup, nuts, cinnamon and butter. Spoon a little topping on each muffin. Bake at 350ºF for 25 to 30 minutes.

Recipe From: Sarah Gibbons, Gibbons Family Farm Maple Sugar House & Museum

 

Maple Syrup Tarts

1 cup raisins
1 cup maple sugar
1/2 cup melted margarine or butter
1 egg
¼ cup maple syrup

Mix all ingredients together and fill 12 tart shells very near to the top.
Bake at 400ºF for 15 to 20 minutes. Filling should be allowed to bubble up; but not overflow.

By keeping a package of frozen tart shells in the freezer, this recipe can be put together and ready to eat within a half hour. Never stuck for a quick dessert.

Recipe From: Marion Dodds, Springdale Farm Maple Products

 

Maple Syrup Baked Beans

1 lb. (about 2 ¼ cups) dry white beans
6 cups of water
6 slices of bacon cut into 2 inch pieces
½ large onion, chopped
½ tsp. dry mustard
1 ½ tsp. salt
½ cup maple syrup
2 tbsp. molasses
2 ½ cups of bean liquid
2 tbsp. brown sugar
2 tbsp. butter

There is no need to soak beans overnight if you bring the beans and water to a boil in a covered saucepan; boil for 2 minutes.
Remove from heat and let stand covered for 1 hour.
Return to boil, reduce heat and simmer, covered for 40 minutes.
Drain and reserve liquid.
Place half of the bacon in the bean pot. Add beans.
Mix onion, mustard, salt, maple syrup, molasses and 2 cups of the reserved bean liquid. Pour over beans.
Top with the remaining bacon. Cover the pot and place in oven.
Bake at 325ºF for 4 hours. After 3 hours, sprinkle beans with a creamed brown sugar and butter mixture and continue baking uncovered for the last hour. Add the remaining ½ cup bean liquid reserve in the last hour of baking if necessary.
Makes 8 servings.

Recipe From: Tressa Oliver, Oliver’s Mapleworks