RECIPES


Here are some of the maple recipes that we have enjoyed over the years. Please feel free to modify to your taste!

Some Uses of Maple Products

From colonial cooking to Iron Chef competitions, maple syrup has demonstrated its staying power. As people strive to eat healthier foods, more attention has been paid to this natural sweetener. Maple can be used in a variety of foods savory – to sweet. Below are some uses for Mapletree Farm syrup, crystals, and cream. There are recipes on this web site. There are also countless recipes on the Internet. Google the words – maple, recipe, and whatever ingredient you feel like cooking with – and you will find endless recipes. Don’t be afraid to take ideas from several recipes or put your own spin on the dish. We are always interested in the ways people use our products, so please send an email to mapletreefarm@comcast.net to let us know.

Some suggested uses for Mapletree Farm products

Maple Syrup

  • Pour on pancakes, waffles, and French toast (Grade A Amber Rich Taste is preferred)
  • Take a tip from the kids and “dunk” your food into the syrup! French toast sticks, donut holes, chicken fingers, and dill pickles all work well!
  • Add sweetness and flavor to homemade snacks and desserts such as granola, muffins, fudge, cookies, pies, puddings, and cakes
  • Make easy homemade gourmet condiments – maple mustards, salad dressings, and marinades. You will be amazed by how much better things taste with real maple syrup and fresh herbs.
  • Make Maple Mustard Corned Beef – taste the luck of the Irish!
  • Use as a natural sweetener for making sweet & sour sauce – great on meatballs, chicken, pork, and tofu too!
  • Split Winter Squash and bake it filled with syrup that caramelizes around the edges while it cooks.
  • Add flavor and tenderness to chicken and turkey by adding maple and pineapple to normal salt brines
  • Use it when you want sweet and sticky – whether it’s on cinnamon rolls or barbeque.
  • Make Maple Pulled Pork – sweet with a little heat is tough to beat!
  • Make your own maple walnut ice cream… Or just pour on vanilla ice cream and enjoy a maple sundae! (Grade A Amber Rich Taste or Grade A Golden Delicate Taste is best)
  • Make classic New England Baked Beans with it. (use Grade A Dark Robust Taste or Grade B syrup)
  • Sweeten berries, grapefruit, applesauce, and your morning high-energy power smoothie!

Maple Crystals

  • Use as a sweetener in your coffee or tea
  • Use instead of refined white sugar in your baking to increase flavor
  • Enhance toast, bagels, and English muffins
  • Use it as the finishing touch to warm popovers – when sprinkled over melted butter
  • Add it to the crumble on apple crisp and other desserts
  • Enhance the taste and texture of oatmeal, cream of wheat, and cereal
  • Sprinkle on thinly sliced sweet potatoes with your favorite herbs and bake until you have healthy delicious chips.
  • Make maple meringues – for a light low cal treat.

Maple Cream

  • Once the container is open it’s hard not to just eat as a snack – on a spoon, pretzel, or your finger!
  • It’s nonfat – so use it instead of butter on bagels, toast, and English muffins
  • When mixed with mustard and spices, it makes an easy ham glaze (without the scary-sounding chemicals of the glazes normally included with the ham!)
  • For the ultimate combination of taste and texture – use warm syrup, maple cream, and maple crystals on your pancakes, waffles, and popovers!
Maple Mustard Barbeque Sauce

A spicy, sweet and sour basting sauce for grilled chicken, pork chops, or spare ribs. The recipe makes about three-fourths of a cup or enough for four servings. Double or triple the ingredients if needed.

2 tablespoons Dijon mustard or other strong mustard of choice
2 tablespoons lemon juice
1 crushed garlic clove
1 teaspoon cracked black pepper
1/2 teaspoon dried crushed thyme leaves
1/3 cup New Hampshire maple syrup (use Grade A Amber Rich Taste or Grade A Dark Robust Taste, or grade B)
1/3 cup peanut oil or bland oil of choice

Whisk all ingredients together in the order listed above.

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Maple Mustard Glaze for Ham or Pork Roast

2 tablespoons Dijon mustard or other strong mustard of choice
2 tablespoons lemon juice
1 crushed garlic clove
1 teaspoon cracked black pepper
1/2 teaspoon dried crushed thyme leaves
1/3 cup New Hampshire maple syrup (use Grade A Amber Rich Taste or Grade A Dark Robust Taste, or grade B)
2 teaspoons grated lemon rind.
Whisk all ingredients together in the order listed above.

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New Hampshire Spring Chicken

1 chicken, 2 1/2 – 3 lbs., cut up
1/4 cup butter or margarine, melted
1/2 cup New Hampshire maple syrup
1/2 teaspoon grated lemon rind
1 teaspoon salt
dash pepper
1/4 cup chopped almonds
2 teaspoons lemon juice

Place chicken pieces in shallow buttered baking dish. Mix remaining ingredients and pour evenly
over chicken. Bake uncovered 50-60 min. at 400°. Baste occasionally. Serve on a bed of rice.

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Maple Biscuits

Pour 1/2 inch of New Hampshire maple syrup into greased baking pan. Place uncooked biscuits in pan and bake as usual. Serve hot, syrup side up. Top with chopped walnuts or pecans.

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Maple Mustard Balsamic Dressing

3 cloves garlic, pressed
1/3 cup balsamic vinegar
1/3 cup New Hampshire maple syrup
2 tablespoons Dijon mustard
1 teaspoon sesame oil
salt and pepper to taste

Whisk all ingredients. Serve over mixed salad greens garnished with maple coated nuts or toasted pine nuts.

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Maple Pecan Bars

1 1/2 cups flour
2 tablespoons maple crystals
1/2 cup margarine
3 egg whites
2 tablespoons cooking oil
1/2 cup dark maple syrup (grade B or cooking syrup)
2/3 cup maple crystals
1 cup chopped pecans
1 teaspoon dark rum
1/4 teaspoon lite salt
2 tablespoons melted margarine

Mix flour and 2 tablespoons maple crystals. Cut in 1/2 cup of margarine. Pat into ungreased 11” x 7” pan. Bake at 350° F for 15 minutes.
Beat egg whites and cooking oil slightly; stir in
remaining ingredients. Pour over baked layer. Bake at
350° for 20 to 25 minutes. Cool before cutting. Makes
32 bars. Enjoy!

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Maple Pulled Pork

1 tablespoon olive oil, 1 tablespoon cumin,
1 teaspoon salt,1 teaspoon minced garlic,
1 tablespoon chili powder, 1/4 teaspoon cayenne pepper,
1 tablespoon yellow mustard, 1/4 cup pineapple juice,
1 cup ketchup, 1 tablespoon molasses,
1/4 cup cider vinegar, 1/2 cup maple syrup,
1/2 cup water, 1 – 8 oz can pineapple chunks and juice,
2 1/2 pounds boneless pork loin. Salt and pepper to taste.

In medium saucepan, heat oil over medium heat. Add garlic and saute for one minute. Add other ingredients except pork and pineapple. Simmer 30 minutes, mixing occasionally.
Preheat oven to 275°. Season pork with salt and pepper.
Place pork in roasting pan. Pour sauce over top, and add pineapple chunks. Cover with aluminum foil, and bake for 3 hours, turning each hour.
Remove and cool. Shred pork and stir into sauce.

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