Maple Recipes

SAVORY

WHIPPED TOFU CREAM

  • 1 (8 oz.) container soft tofu, drained
  • 1/4 c. maple syrup
  • 2 tsp. vanilla extract
  • 1 tsp. lemon rind
  • 1 tsp. lemon juice

Place all ingredients in blender and whip for 5 minutes. Stir 4 or 5 times, then whip again for 5 minutes until creamy. Serves 4 to 6.

APPLE MAPLE STUFFING

  • 1 stalk celery, chopped
  • 1 med. onion, chopped
  • 6 tbsp. butter or margarine
  • 3 apples, chopped
  • 1/4 c. maple syrup
  • 3/4 c. water
  • 4 c. herb seasoned cubed stuffing

Simmer celery and onion in 4 tablespoons butter for 2 minutes. Add apples and remaining 2 tablespoons butter and simmer another 2 minutes. Add syrup and water and bring to a boil. Measure 4 cups stuffing mix into large bowl. Add hot mixture, stirring well. Enough for a 6 to 10 pound bird.

OLD FASHIONED BAKED BEANS

  • 1/2 c. molasses
  • 1/2 c. light brown sugar or maple syrup
  • 1 tsp. dry mustard
  • 1/2 tsp. ginger
  • 1 med. onion,

cut up 1 sm. piece salt pork, cut up in pieces Soak 1 pound Soldier beans overnight in enough water to cover all. Parboil beans with 1 teaspoon baking soda until skins burst by blowing on a spoon. Rinse well and put in bean pot. Add: Add enough water to cover beans well. Bake 2 to 4 hours at 350 degrees, covered. Very good!

BARBEQUE SAUCE

  • 2 tbsp. margarine
  • 1/2 c. chopped onion
  • 1 clove garlic
  • 1 c. maple syrup
  • 1 c. catsup
  • 1 tbsp. Worcestershire sauce
  • 1/4 c. lemon juice
  • 2 tsp. horseradish
  • 1 tsp. salt
  • 1/4 tsp. pepper

Simmer 10 minutes. Makes 3 cups.

EASY CHICKEN FOR A CROWD

  • 18 to 24 drumsticks (or thighs, wings or cut up whole chicken)
  • 1 c. maple syrup
  • 1/2 c. soy sauce
  • 1 can whole berry cranberry sauce

Mix together maple syrup, soy sauce and cranberry sauce. Par boil chicken pieces for about 7 minutes. Drain and place into slow cooker alternately with sauce. Pour remaining sauce over top. Cover and cook about 6 hours (first hour on high, then lower), until tender. Drain and serve. (Easy to eat at picnics because chicken slides off the bone.)

MAPLY APPETIZERS

  • 1 (13 1/2 oz.) can pineapple chunks
  • 2 (8 oz.) pkgs. Brown & Serve sausage (maple flavor)
  • 4 tsp. cornstarch
  • 1/2 tsp. salt
  • 1/2 c. water
  • 1/3 c. vinegar
  • 1/2 c. maple syrup
  • 1 lg. pepper (cut into sq.)
  • 1/2 c. drained maraschino cherries

Drain pineapple, reserving syrup. Cut sausage into thirds, crosswise and brown. Blend cornstarch, salt, pineapple syrup, maple syrup, water and vinegar. Heat to boiling. Add pineapple chunks, sausage, peppers and cherries. Serve in a fondue pot, warm.

BAKED BEANS (WITH SYRUP)

  • 1 qt. cooked beans
  • 1 c. maple syrup
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/2 tsp. dry mustard
  • 1/4 lb. sliced bacon

Place all ingredients together in a casserole, placing bacon slices on top. Bake in a slow oven. (If desired, add 1 teaspoon ginger and 1/2 teaspoon cinnamon.)

 

MAPLE-GARLIC CHIPOTLE WINGS

  • 3 chipotle chiles (seeded if you prefer less heat)
  • 1/2 cup canola oil
  • 3 cloves garlic
  • 1/4 cup pure NY State maple syrup
  • 2-1/2 pounds chicken wings

Preheat the oven to 425 degree F.  Line a baking sheet with parchment paper. 

To make sauce, puree the chipotles in a blender.  Add the remaining sauce ingredients, and blend until smooth.

Arrange the wings on the prepared pan.  Bake for 15 minutes. Remove from the oven and turn the wings over.  Preheat the broiler.  Brush the wings with the sauce and broil for 3 minutes.  Remove and turn, baste with the sauce and broil for 2 minutes on the second side, or until crispy.  Remove, brush with remaining sauce and arrange on a serving plate.

Serves 6 - as adapted from "Very Maple Syrup" by Jennifer Trainer Thompson