ISO: Favorite savory recipes using maple syrup

[KLynn]

I have just been given a bottle of very high quality maple syrup, and I am looking for ways to use it! I am not doing sweets or sweet breads right now, but anything else would be welcome!

Any favorites?

[Terrytx]

* Exported from MasterCook *

Maple Glazed Salmon
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grilling Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6 ounce) salmon fillets
cooking spray
1 teaspoon maple syrup

Prepare grill, heating to medium.

Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika
mixture.

Place fish on grill rack coated with cooking spray; grill 7 minutes.
Drizzle fish with syrup; grill 1 minute or until fish flakes easily when
tested with a fork.

286 cal, 13.5g fat, 36.5g pro, 2.9g carb, 0.6g fiber, 87mg chol, 1.1mg
iron, 670mg sod, 30mg cal.

Source:
"Cooking Light-5/03"


NOTES : substitute 2 teaspoons regular chili powder if you can't find
ancho




* Exported from MasterCook *

Three-Bean Baked Beans

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Linda in MO

Three-Bean Baked Beans

Recipe By : Linda in MO
Serving Size : 0 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb. thick-sliced bacon -- diced
1 medium onion -- diced
1 medium red bell pepper -- diced
1 can Bush's Original Baked Beans -- (32 oz.)
undrained
1 can baby butter beans -- (16 oz.) rinsed and
drained
1 can great northern beans -- (16 oz.) rinsed
and drained
2/3 cup packed brown sugar -- (2/3 to 3/4)
1/3 cup cider vinegar
1/3 cup BBQ sauce
1/4 cup ketchup
2 T. maple syrup or molasses
2 T. dijon mustard
1/2 t. ground chipotle powder or chili powder --
(1/2 to 3/4)
fresh ground pepper -- to taste


In a large skillet, cook bacon until crisp over med-low heat. Scoop out
with a slotted spoon and drain on paper towels.

Drain off some of the bacon grease, leaving 1 or 2 T. Cook the onion and
red pepper over med. heat in the bacon grease until done.

Combine everything together and pour into a greased deep casserole dish or
large iron skillet.

Bake, uncovered, at 350 degrees for about 1 hour or until beans reach
desired thickness.



Linda's notes: Here's my baked bean recipe. They're always a hit when I
serve them. I'll warn you, though, I like my baked beans sweet so adjust
the ingredients to your taste. The "secret" ingredient is the chipotle
powder. I used K.C. Masterpiece Hickory Brown Sugar BBQ sauce. I cut some
of the excess fat off the bacon. Can add more liquids before baking if
it's not soupy enough.


Source:
"CLBB"




* Exported from MasterCook *

Spinach, White Bean, and Bacon Salad with Maple-Mustard Dressing

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup maple syrup
3 tablespoons cider vinegar
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15.5 ounce) can Great Northern beans, rinsed and drained
1/2 cup thinly sliced green onions
1/2 cup finely chopped red bell pepper
5 slices bacon, cooked and crumbled
2 (7 ounce) packages fresh baby spinach

Combine first 6 ingredients in a small microwave-safe bowl, stirring with
a whisk; microwave at high 1 minute or until hot. Place beans in a 2-cup
glass measure; microwave at high 1 minute or until hot.

Combine onions, bell pepper, bacon, and spinach in a large bowl. Add
syrup mixture and beans; toss well to combine. Serve immediately.

Yield: 8 servings (serving size: 1 3/4 cups). 124 cal, 4.2g fat, 5.5g
pro, 17.6g carb, 2.7g fiber, 3mg chol, 2.2mg iron, 227mg sod, 79mg calc.

Source:
"Cooking Light-3/03"

[blazedog]

There is a CL chicken recipe with boneless chicken breasts, onions and maple syrup that is delicious.

There is also a salmon dish with shallots on top and a maple glaze slightly different than the one posted earlier. I love the maple with the shallots.

I'm not at home but I can post if you are interested or do a search through the CL recipes using MAPLE and they should come up.

[swquilts]

My 2 favorites are:

Spinach and Warm White Bean Salad w/maple dressing (CL ?)

and

Bourbon-Bacon Scallops (CL Complete, marinade uses maple syrup)

Both ROCK! :D

[swquilts]

OOooo...thanks for posting the salad Terry, I was slow in typing....:o

[MISSINDI]

That New England Maple Salad Dressing from CL (August maybe?) was a winner in our house.

[Tizzylish]

We love this one!


* Exported from MasterCook *

Roast Chickens with Black Pepper—Maple Glaze

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
1/2 cup pure maple syrup
Coarsely ground pepper
2 medium onions -- halved lengthwise
and thinly sliced crosswise
2 teaspoons extra-virgin olive oil
Salt
Two 3 1/2-pound organic chickens

1. Preheat the oven to 350°. In a small saucepan, melt the butter with the maple syrup and 2 teaspoons of coarsely ground pepper. Remove the glaze from the heat.

2. On a large heavy-duty rimmed baking sheet, toss the sliced onions with the olive oil. Season the onions with salt and pepper and spread in an even layer. Season the chickens inside and out with salt, then arrange them on top of the onions. Loosely tie the chicken legs together with kitchen string.

3. Roast the chickens for 45 minutes. Brush the chickens all over with half of the maple glaze and continue roasting them for 1 hour longer. Increase the oven temperature to 425°. Generously brush the chickens with the remaining glaze and roast for 15 minutes longer, or until the cavity juices run clear and the chickens are richly browned.

4. Transfer the chickens to a platter and let rest for 10 minutes before carving. Pour the onions and pan juices into a large glass measuring cup and skim the fat from the surface. Season with salt and pepper and serve with the chickens.

WINE Maria Helm Sinskey serves the 2002 Robert Sinskey Pinot Blanc with this chicken. Or complement the sweet glaze with a California Chardonnay, such as the 2000 Joseph Phelps Los Carneros.

--Maria Helm Sinskey

This recipe originally appeared in April 2004.

[ClaraB]

Please don't waste a high-quality maple syrup on a savory dish - to really enjoy it fully, you need to make a batch of from-scratch pancakes, waffles, or french toast, then cover them generously with said maple syrup. Grade B maple syrup is for cooking - grade A maple syrup is for pouring over a finished dish (just like balsamic vinegar). Frankly, you're not going to taste much maple syrup in any cooked dish - JMHO.

[PAMMELA]

Or you could POUR it over a somewhat savory dish like a Monte Cristo sandwich. I just made the ones that were posted on a thread recently, but you really almost don't need a recipe.

[MKSquared]

One of my very favorites:

Spicy Pork Tenderloin with Ginger-Maple Sauce

Maple syrup and the blend of spices give the sweetness of this dish a kick.
This recipe can be found on page 334 of Cooking Light Annual Recipes 2002.

Ingredients
2 teaspoons chili powder
1 1/4 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 1/2 pounds pork tenderloin, trimmed
Cooking spray
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


Directions
Preheat oven to 375°.
Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides. Place on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes or until thermometer registers 155°. Let stand 10 minutes before slicing.
While pork bakes, 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). Cut pork into 1/4-inch-thick slices; serve with sauce.


Preparation Time: 45 minutes
Cooking Time: 30 minutes
Servings/Serving Size: Yield: 6 servings (serving size: 3 ounces pork and 2 tablespoons sauce).

Nutrition Facts (per Serving):
263 calories; 21.7 g carbohydrates; 78 mg cholesterol; 8.2 g fat; 663 mg sodium; 25 g protein; 39 mg calcium; 2 mg iron; 1.1 g fiber

[wallycat]

I posted a penne chicken and maple syrup recipe that was really good...
will see if i can locate the old thread.

Check if this works...
http://community.cookinglight.com/showthread.php?s=&threadid=57735&highlight=maple

[KLynn]

Thanks everybody! I like the idea of using it in a dressing. I will be trying some of these.

[KirstenL]

You've already got the Maple-Glazed Salmon recipe here, so I would add the Pork Tenderloin with Maple Pan Juices. It doesn't use much syrup, and I personally love using maple syrup in salad dressings. But my all-time favorite maple dish has to be the Hot Maple Souffles from way back in 1998. Those are something REALLY special!

PROK TENDERLOIN WITH MAPLE PAN JUICES

Note: You can substitute dry white wine for the sake, which is a slightly sweet wine made from fermented rice.

⅓ cup diced onion
¼ cup fresh orange juice, divided
¼ cup maple syrup, divided
2 tablespoons sake (rice wine)
2 tablespoons low-sodium soy sauce
⅛ teaspoon black pepper
2 garlic cloves
1 (1-pound) pork tenderloin
Cooking spray
⅓ cup fat-free, less-sodium chicken broth

Combine onion, 2 tablespoons juice, 2 tablespoons syrup, sake, soy sauce, pepper and garlic in a large zip-top plastic bag. Trim fat from pork. Add the pork to syrup mixture; seal and marinate in refrigerator for 2 hours (or longer).

Preheat oven to 400˚ F.

Heat a 9-inch heavy skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 5 minutes, browning on all sides. Insert meat thermometer into thickest part of pork. Place pan in oven; bake at 400˚ F for 30 minutes or until meat thermometer registers 160˚ F (slightly pink). Remove pork from pan. Set aside, and keep warm.

Combine 2 tablespoons juice, 2 tablespoons syrup, reserved marinade, and broth in a small bowl. Add syrup mixture to pan, and place over medium-high heat, scraping the pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick. Serve sauce with pork.

Yield: 4 servings (serving size: 3 ounces pork and 2 tablespoons sauce).

NUTRITION PER SERVING: CALORIES 204 (13% from fat); FAT 3g (sat. 1g, mono 1.3g, poly 0.4g); PROTEIN 24.4g; CARB 16.9g; FIBER 0.3g; CHOL 74mg; IRON 1.8mg; SODIUM 293mg; CALC 29mg

Cooking Light, March 2000



HOT MAPLE SOUFFLES

1 tablespoon stick margarine or butter, softened
2 tablespoons granulated sugar
3 tablespoons maple syrup
3 tablespoons bourbon
1 cup maple syrup
4 large egg whites
⅛ teaspoon salt
1 teaspoon baking powder
1 tablespoon sifted powdered sugar

Preheat oven to 425°.

Coat 6 (10-ounce) ramekins with margarine; sprinkle evenly with granulated sugar. Combine 3 tablespoons maple syrup and bourbon in a small microwave-safe bowl; microwave at HIGH 1½ minutes or until mixture boils. Pour about 1 tablespoon bourbon mixture into each prepared ramekin.

Cook 1 cup maple syrup in a medium, heavy saucepan over medium-high heat 8 minutes or until candy thermometer registers 250°. Beat egg whites and salt at medium speed of a mixer until foamy. Pour hot maple syrup in a thin stream over egg whites, beating at medium speed then at high speed until stiff peaks form. Add baking powder; beat well. Spoon evenly into prepared ramekins; place on a jelly-roll pan. Bake at 425° for 13 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.

Yield: 6 servings
NUTRITION PER SERVING: CALORIES 212 (8% from fat); FAT 2g (sat 0.4g, mono 0.8g, poly 0.6g); PROTEIN 2.3g; CARB 47.8g; FIBER 0.0g; CHOL 0.0mg; IRON 0.8mg; SODIUM 193mg; CALC 89mg;
Daniel Vézina Cooking Light, NOVEMBER 1998

[krhm]

I agree that high-quality maple syrup should be saved to savor. But any maple syrup is yummy stirred into cooked, mashed sweet potatoes. DDs request this at least once a week and snarf down entire platefuls. It doesn't take much syrup to give it that flavor, so it's a reasonably healthy way to get some veggies in them!

[MISSINDI]

Originally posted by KLynn
Thanks everybody! I like the idea of using it in a dressing. I will be trying some of these.

Here's the dressing I mentioned upwards. It was 11/04 CL. I served it on top of a spinach salad with toasted pecans. Hope this helps!

New Hampshire Maple-Mustard Salad Dressing
"New Hampshire folk feel almost as strongly about their maple syrup as they do about their 'first in the nation' presidential primary. The people here like this dressing, which I toss with bagged, washed salad greens just before serving." -BL

1/3 cup maple syrup
2 tablespoons finely chopped shallots
3 tablespoons whole-grain Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon canola oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Combine all ingredients in a medium bowl, stirring with a whisk.

Yield: About 3/4 cup (serving size: 1 tablespoon)

[mlynn]

[QUOTE]Originally posted by MKSquared
[B]One of my very favorites:

Spicy Pork Tenderloin with Ginger-Maple Sauce

[B]

Oh, this is my favorite CL recipe. It's great on the grill, too.

[KLynn]

These recipes sound great!

I am trying desperately to lose some baby weight (from over a YEAR ago!), so I am laying off completely from the wonderful things that maple syrup is so good on!!! At the same time, I wanted to enjoy it and not let it just sit there in my pantry forever.

I like the idea of drizzling some on sweet potatoes - that sounds fantastic.

[summer02]

Would this recipe be okay without the shallots? I have everything except shallots and am unlikely to have a chance to buy some in the next couple of weeks.

Originally posted by MISSINDI

New Hampshire Maple-Mustard Salad Dressing
"New Hampshire folk feel almost as strongly about their maple syrup as they do about their 'first in the nation' presidential primary. The people here like this dressing, which I toss with bagged, washed salad greens just before serving." -BL

1/3 cup maple syrup
2 tablespoons finely chopped shallots
3 tablespoons whole-grain Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon canola oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Combine all ingredients in a medium bowl, stirring with a whisk.

Yield: About 3/4 cup (serving size: 1 tablespoon)

[Tess]

Vermont Chicken (from Reader's Digest)NOT LIGHT!

6 TBL butter or margarine
1/2 cup maple syrup
1 tsp salt
1/8 tsp ground cloves
1/4 tsp dry mustard
1 tsp black pepper
1 chicken (2 1/2-3 lbs) cut into serving pieces
3/4 cup cornmeal
1/2 cup apple cider

1. Preheat oven to 400 degrees. Put butter, maple syrup, salt, cloves, mustard and pepper into 13"x9"x2" baking dish. Place the dish in the oven until the butter melts.

2. Remove the dish from the oven., stir the mixture in the dish, then coat the chicken with the mixture. Put the cornmeal on a plate and roll the chicken in the meal to coat the pieces thoroughly. Shake off excess cornmeal.

3. Arrange the chicken, skin side up, in the baking dish. Pour the apple juice around the chicken, but not over it. Bake, uncovered, for 30 minutes, basting occasionally with the pan juices. Add more apple juice if the liquid evaporates.

Serves 4

I use skinless chicken breast and apple cider and it comes out with a great coating. You can use fake syrup if you have to.
Tess

[acginkc]

I had some really good maple syrup and didn't want the last bit to go to waste and found this recipe on CL, it was sooo good. Have made it with store syrup and it is not nearly as good.

Maple-Mustard Pork Tenderloin With Caramelized Apples



2 (1/2-pound) pork tenderloins
Cooking spray
1/4 cup Dijon mustard
6 tablespoons maple syrup, divided
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)

Preheat oven to 425°.
Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink).

While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.

Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)

CALORIES 301 (13% from fat); FAT 4.3g (satfat 1.1g, monofat 1.8g, polyfat 0.5g); PROTEIN 24.1g; CARBOHYDRATE 44.6g; FIBER 4.5g; CHOLESTEROL 74mg; IRON 2.1mg; SODIUM 351mg; CALCIUM 39mg;
Cooking Light, JANUARY 1998

[MISSINDI]

Originally posted by summer02
Would this recipe be okay without the shallots? I have everything except shallots and am unlikely to have a chance to buy some in the next couple of weeks.


Yes, it will still be just as good. :)

[tbear1923]

I second the Spinach, White Bean, and Bacon Salad with Maple-Mustard Dressing !!!! Yummmy

this is really odd, I know, but we grew up putting this on ice cream and devouring!!- Mix maple syrup and creamy peanut butter together then nuke in the microwave until warm and creamy..... adjust adding one or the other to your liking. We liked more syrup and just a touch of peanut butter.

[MISSINDI]

Originally posted by tbear1923
this is really odd, I know, but we grew up putting this on ice cream and devouring!!- Mix maple syrup and creamy peanut butter together then nuke in the microwave until warm and creamy.....

Not too odd - I love honey on ice cream. :)