Savory Cooking with Maple Syrup

Maple syrup and balsamic vinegar complement each other well in salad dressings, and a slug of maple syrup can liven up a store-bought balsamic vinaigrette.

It’s good on roasted winter squash, or pour a little into the squash’s cavity before roasting. Add to any roasted or pureed root vegetable (e.g., carrots, parsnips, turnips, etc.).

Pour a little over crookneck squash, sweet potatoes, and Brussels sprouts sauteed in unsalted butter and let it caramelize, suggests Kitchen Queen.

momjamin makes Vermont baked beans using maple syrup instead of molasses.

FlavoursGal makes a glaze for salmon fillets by mixing maple syrup with a bit of Dijon mustard, some ancho chile powder, and salt and pepper. Brush it on the fish and roast at 450F for no longer than 15 minutes.

Maple syrup is good mixed with crushed pineapple, lemon juice, and a little soy sauce, then poured over chicken or game hens and baked, says blue room.

krissywats makes a pork dish with maple syrup she says is “crazy simple and really superb”: Season pork loin with salt and pepper and sear in olive oil; remove to a plate. Add 1/4-1/2 cup maple syrup and a couple tablespoons of chopped fresh rosemary to the pan and heat until the syrup bubbles. Return the pork loin and its juices to the pan, turn to coat with syrup and rosemary, and finish cooking in the oven.

Val offers this maple-based recipe for “five-ingredient chicken,” saying the unlikely sounding combo of spices tastes great, and the sauce is delicious on rice:

2/3 cup maple syrup
1/4 cup Dijon mustard, thinned with 2 Tbsp. water
2 tsp. rubbed sage or ground sage
2 tsp. curry powder
6-8 pieces of chicken, skin removed if desired

Preheat oven to 425F. In a small saucepan, combine all ingredients except chicken. Stir over medium heat until sage and curry are well incorporated. Season chicken pieces with a little salt and freshly ground pepper, and place in a casserole or baking dish so they fit closely. Pour mustard sauce over chicken and bake for approximately 45-50 minutes, basting every 10-15 minutes with sauce. If the sauce separates, skim off fat before serving.

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