Not just for pancakes
Maple syrup stars in dishes from savory to sweet
Whenever winter rolls around, I have maple syrup on my mind. Usually beginning in late January, when the nights are cold but the temperature rises above freezing by day, the sap in sugar maple trees starts to flow.
Many people, if not most, do not think to use maple syrup for cooking savory dishes. That’s a shame. The sweet maple flavor adds a boost to any number of foods. It’s a must-have on roasted butternut squash or Brussels sprouts. It’s great as an ingredient in salty spiced nuts. And it is a delight mixed in with pumpkin soup.
I used real maple syrup. I highly recommend it, though it is not cheap. Imitation maple syrup should also work with these recipes, though the results won’t be as satisfying.
MAPLE-BOURBON GLAZED CHICKEN
M c. maple syrup
M c. bourbon
N c. dark brown sugar, firmly packed K t. crushed red pepper or cayenne pepper, or to taste, optional
1 (4-lb.) chicken
Preheat oven to 375 degrees. In a small saucepan, mix together maple syrup, bourbon, brown sugar and pepper, if using. Bring to a boil, reduce the heat and simmer until it reaches the thickness of a syrup. You will have about 1 cup of liquid. Allow to cool and thicken. If you try to apply the glaze to the chicken when the glaze is too hot, it will roll off the chicken.
Generously season chicken with salt and pepper. Place in an uncovered roasting pan and cook 55 minutes. Brush chicken liberally with glaze, and return to oven. Cook 30 more minutes or so, until glaze is glossy and dark, and chicken’s juices run clear, not pink. If the glaze becomes too dark while cooking, cover bird with foil.
Serve hot or cold; eat within two days. Makes 4 to 6 servings.
(Adapted from “Salt Sugar Smoke” by Diana Henry.)
ROAST PORK LOIN WITH MAPLE GLAZE
1 (3-lb.) boneless pork loin
roast
2 t. neutral oil, such as
canola
1N c. maple syrup
K t. ground cinnamon
N t. ground cloves k t. cayenne pepper
Place a rack in the bottom third of the oven and preheat to 375 degrees.
Season the pork with salt and pepper. Heat the oil in a 12-inch skillet until just smoking. Brown the roast well on all sides, about 10 minutes. Do not clean skillet. Transfer roast to a 13-by-9-inch baking dish. Cook about 50 to 70 minutes, flipping roast over halfway through cooking.
While the meat cooks in the oven, pour fat out of the skillet. Return to medium-high heat and add syrup, cinnamon, cloves and cayenne pepper, scraping up any browned bits stuck to skillet. Simmer until slightly thickened and fragrant, about 30 seconds.
With about 20 to 30 minutes left to cook, brush the glaze over the roast or simply roll the roast over in the glaze. Pour the rest of the glaze over the meat and return to oven. If the glaze in the pan begins to dry out and burn, simply stir in N cup hot water. Meat is done when it reaches an internal temperature of 140 to 145 degrees. Makes 8 servings.
(Recipe from “The America’s Test Kitchen Healthy Family Cookbook” by the editors at America’s Test Kitchen.)
MAPLE-SHERRY VINAIGRETTE
3 T. sherry vinegar
2 T. real maple syrup 1 shallot, minced
k t. salt
Black pepper to taste 7T.( N c. plus 3 T.) olive oil
Whisk together vinegar, syrup, shallot, salt and pepper. Gradually whisk in the oil and continue to whisk until fully incorporated. Taste and adjust the seasoning. Makes 10 servings.
(Adapted from “Mustards Grill Napa Valley Cookbook” by Cindy Pawlcyn
with Brigid Callinan.)
MAPLE-WALNUT PIE
4 large eggs
O c. real maple syrup
2 t. lemon juice
Dash of cinnamon 4T.( K stick) melted
butter
K T. vanilla extract
K t. salt
2 c. walnut pieces 1 unbaked 9-inch pie crust
Preheat oven to 375 degrees.
In a large bowl, beat together eggs, syrup, lemon juice, cinnamon, butter, vanilla and salt until light and smooth.
Place pie crust in pie pan, if necessary. Add walnuts, and distribute evenly. Pour in maple mixture and bake 30 minutes, or until solid. Serve warm or cold, with whipped cream or ice cream. Makes 6 to 8 servings.