Search This Blog

Saturday, March 26, 2011

Sugar Bush

Maple syrup season is now "flowing" so why list some great recipes that aren't so sappy.


1 Cup Maple Syrup

1/2 Cup Balsamic Vinegar

4 Cloves garlic

Sprig of Thyme

Reduce it by half and use it for marinating overnight and basting.

1 whole chicken, about 3lbs
salt and pepper
1 whole bulb of garlic (optional), with the outside papery layers removed

Wash then dry the chicken, allow to marinate in half the maple mixture over night, turning it occasionally.

Preheat the oven to 325ºF.

Wash and dry the chicken. Thoroughly rinse and dry the inside cavity as well. Salt and pepper the cavity and place the whole bulb of garlic inside.

Take your finger and slide it under the breast skin. Place dabs of butter in 2 or 3 spots on each side of the breast, under the skin. Take about 2 ounces of softened butter and spread it over the chicken with your fingers. Salt and pepper the outside of the chicken to taste.

Arrange the chicken in a covered roasting pan. Roast at 325ºF for about 1 hours, basting with the remaing maple mixture occasionally to keep it moist. Remove the lid and continue to bake and baste for an additional 30 minutes.


4 tablespoons melted butter
1/2 cup maple syrup
1/4 cup walnut pieces
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter
1/3 cup milk

Pour the melted butter and maple syrup into a 9-inch cake pan, swirling it around to mix well. Toss the flour, baking powder, and salt together, then cut in the cold butter, mixing, with your fingertips until the texture is like soft bread crumbs. Stir in the milk. Turn the dough out and knead it gently about 6 turns - just enough for it to hold together.

Roll it out to a 1/2-inch thickness, fold in thirds and reat three times (building layers) then cut it into 9 rounds. Arrange the rounds in the cake pan on top of the maple-butter mixture, and bake in a preheated 375° F oven for 12 to 15 minutes, or until the biscuits are lightly browned and the syrup is bubbling up around them.


1 cup all-purpose flour
2/3 cup cake flour
1 tablespoon powdered sugar
1/2 teaspoon salt
4 tablespoons cold butter, cut in small pieces
5 tablespoons shortening, cut in small pieces
1/4 cup ice-cold water

3 eggs, beaten
1 cup pure maple syrup
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup light brown sugar, packed
4 tablespoons melted butter
1 1/2 teaspoons vanilla extract
1 1/2 cups pecan halves or mixture of halves and pieces

In food processor, combine flours, sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. Empty the large crumbs into a bowl. Pack and knead just 2 or 3 times. Wrap in plastic wrap and chill for about 1 hour. Roll out on a floured surface to fit the pie pan. Fold over and fit into the pan, cutting off excess. Form a decorative edge around the plate.

Preheat oven to 350°. In a large bowl, combine the beaten eggs with maple syrup, corn syrup, brown sugar, salt, melted butter, and vanilla. Blend well; stir in pecans. Brush prepared pie shell with a little whisked egg white then pour filling into shell. Bake for 40 to 50 minutes, using a pie shield to protect crust edge if it gets too brown.


2 tablespoons dijon mustard
1 Tablespoon olive oil
2-3 large cloves garlic, minced
1 cup pure maple syrup from Canada
1 pork tenderloin (about 1 – 1 ½ lbs)
Coarse salt and cracked black pepper
¼ cup flat leaf parsley, very roughly chopped


Combine mustard, oil, garlic, salt, pepper and maple syrup in bowl. Whisk to combine.

Trim excess fat and silver skin from tenderloin.

Place pork in large plastic storage bag and coat thoroughly with marinade. Cover/seal, then chill in the refrigerator overnight (or minimum of 8 hours).

Preheat outdoor grill or indoor grill pan to medium-low heat.

Remove pork from marinade, and set aside. Put remaining marinade in a small saucepan, and cook on stovetop over medium-low heat for 5 minutes to reduce.

Spray or brush grill grating with oil to prevent sticking, and place meat on grate. Brown each side for 2 minutes per side.

Grill pork for approximately 15-20 minutes, basting occasionally with marinade until interior of pork is no longer pink (internal temperature of 160°). Cover with tin foil and let meat rest for 10 minutes.

Slice into thick pieces with a sharp knife and spoon remaining hot marinade over chops.

Garnish with fresh parsley. Serve immediately.


2 ripe but firm Bartlett pears
4 tablespoons lemon juice
1 tablespoon unsalted butter
2 tablespoons maple granulated Sugar
2 tablespoons Maple Syrup
½ teaspoon pure vanilla extract

Preheat oven to 375° F. Peel the pears and cut them in half lengthwise. Using a melon baller or a spoon, scoop out the cores. Brush the pears with lemon juice to prevent browning.

Melt the butter in an ovenproof skillet just large enough to hold the pears in a single layer. Add the Maple Granulated Sugar and cook over moderately low heat, stirring, until the sugar is dissolved. Add the pears and turn them several times to coat with the syrup. Arrange the pears, cut side down, in a single layer and bake for about 30 minutes, basting occasionally with pan juices, until just softened and golden.

Transfer the pears to a platter and keep warm. If necessary, add a little water to the skillet to thin the syrup. Remove from the heat and stir in the vanilla. Pour the syrup over the pears and serve warm or at room temperature.

Yield: Serves 4


3 pounds spareribs
1 teaspoon Worcestershire sauce
3/4 cup pure maple syrup
1 teaspoon salt
1 tablespoon tomato catsup
1/4 teaspoon dry mustard
1 tablespoon cider vinegar
1/8 teaspoon black pepper
1 tablespoon finely chopped onion

Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 minutes. Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs. Bake in 350-degree F oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.

No comments: