Recipes with Maple Syrup
All recipes plus more, can be found on the Lanark & District Maple Syrup Producers Association Facebook
Maple Roasted Beet and Goat Cheese Salad
- Handful of beets
- 1 tablespoon walnut oil
- 1 tablespoon maple syrup
- Lettuce/Mixed Greens
- Goat cheese
- Sunflower seeds
- Olive oil, for drizzling
Preheat oven to 425˚.
Whisk together oil, maple syrup, and salt. Wash and quarter beets (I don't peel beets.) Toss is oil mixture and place on a baking tray. Roast until soft and tender (45 -90 min depending on the size of your beets.)
Once done, toss together with desired amount of lettuce, goat cheese, and sunflower seeds. Drizzle with a touch of olive oil.
Spice Maple Sausage Patties
- 1 3/4 lb ground pork (not lean)
- 1 small onion, grated & squeezed dry
- 4 garlic, finely grated
- 2 tbsp minced fresh sage
- 1 tbsp minced fresh thyme
- 3 tbsp pure maple syrup
- 1 tbsp paprika
- 1/2 tsp ground allspice
- 1/2 tsp ground coriander
- 1/4 tsp pepper
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil for frying
Mix the pork, onion, garlic, sage, thyme, syrup, paprika, allspice, coriander, cayenne, 2 ½ teaspoons salt and 1/2 teaspoon black pepper with your hands. Form into 18 patties, 2 inches wide and 1/2 inch thick; put on a foil-lined baking sheet, cover and chill overnight.
The next day, preheat the oven to 350 degrees F. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook half of the patties, turning once, until golden, about 5 minutes. Transfer to a baking sheet. Wipe out the skillet. Repeat with the remaining 1 tablespoon oil and patties, then transfer the patties to the oven to finish cooking, 5 to 10 minutes.
Recipe courtesy of Food Network Magazine
Maple Fudge by Canadian Living
- 2 cups packed brown sugar
- 1 cup whipping cream, (35%)
- 1/2 cup pure maple syrup
- 2 tbsp butter, cut in small pieces
- 1 tsp baking soda
- 1 tsp vanilla
Grease side of heavy saucepan. Add sugar, cream, maple syrup, butter and pinch of the baking soda; cook over medium heat, stirring constantly with wooden spoon, until boiling. If mixture does not foam up high when boiling, stir in remaining baking soda. Boil, without stirring, until candy thermometer reaches 238F (114C), or soft-ball stage about 8 minutes. Immediately pour into greased wide bowl, without scraping pan clean. Let cool on rack to 110F (43C), 1 to 2 hours.
With wooden spoon, beat in vanilla until mixture is very thick and most of the gloss disappears, about 7 minutes. (Or use heavy-duty mixer with paddle attachment and beat at medium-low speed for about 8 minutes). Immediately scrape into parchment paper–lined 8-inch (2 L) square baking dish; smooth top. Let cool on rack. Lift out onto cutting board; cut into squares.
Maple Candied Bacon by Claire Robinson
- 1 pound thick sliced bacon, good quality
- 1/2 cup maple syrup, Grade B
- 1 teaspoon Dijon mustard
- Finely ground black pepper
Preheat oven to 400 degrees F. Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
In bowl, whisk the maple syrup and mustard. Spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes until crispy. Sprinkle hot bacon with a pinch of finely ground black pepper.
Recipe of the week - Maple Mustard Wings
- 2-1/2 lb (1.1 kg) chicken wings
- 1/3 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup grainy mustard
- 2 tbsp cider vinegar
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1/2 tsp salt & pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp chopped fresh mint, (or 1/2 tsp dried)
In bowl, combine maple syrup, Dijon mustard, grainy mustard, vinegar, oil, garlic, salt and pepper. Add wings and stir to coat. Cover and refrigerate for at least 4 hours. Reserving marinade, arrange wings on rack on foil-lined rimmed baking sheet. Spoon half of the marinade over wings; bake in 400°C (200°F) oven for 20 minutes. Turn and brush with remaining marinade; cook for 20 minutes or until juices run clear when wing is pierced. Broil for 1 minute per side or until browned and crisp.
Dip: Meanwhile, in bowl, whisk together mayonnaise, sour cream and mint. Serve with wings.