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Cooking with Maple Syrup

Cooking with Maple Syrup
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Pure Maple Syrup
Photo/Art by Heath Robbins
Various grades of pure maple syrup.

From Yankee magazine March 1994

When properly used in savory dishes, maple syrup lends an undertone rather than a bludgeoning sweetness. The trick to cooking with maple syrup is to use a light hand. It goes admirably with salty or strong-flavored meats like duck and corned-beef brisket. But it is equally appropriate for milder-tasting foods like chicken, salmon, and even scallops.

One recipe that turns up in many sugar maker’s cookbooks is disarmingly easy and can’t be improved upon: You skewer a scallop on a toothpick, coil a piece of bacon around it, brush it with maple syrup, and broil it briefly. Maple holds its own in soy sauce marinades, too, forming a slightly crunchy, slightly sweet crust on salmon or chicken, sealing in the juices of the fish or fowl as it caramelizes on the grill.

Recipes using maple syrup:

Updated Tuesday, February 10th, 2009

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6 Responses to Cooking with Maple Syrup

  1. Jacki Ambrozaitis March 5, 2009 at 2:51 pm #

    Many of those recipes sound like they need trying. I can’t wait for that sweet smell of the sugar shacks! One of my favorites. If only it didn’t come w/ mud season!

  2. Ann-Marie Bagley March 5, 2009 at 3:24 pm #

    There is nothing like maple syrup on cranberry buckwheat pancakes. I have them for breakfast every morning, along with my Trader Joe’s maple syrup and a sprinkling of pecans or walnuts on top. Yum!

  3. Chris Wentworth March 5, 2009 at 4:17 pm #

    I use a maple syrup and crushed pecan mix as a glaze for roast pork tenderloin. It’s also good in a sweet potato casserole.

  4. Joyceann Silva March 7, 2009 at 4:32 pm #


  5. Marguerite Cartwright March 16, 2010 at 9:20 pm #

    Just wondering why Ann-Marie uses Trader Joe’s maple syrup when she can get the best in the world from the New England states, New York and Pennsylvania. It Trader Joe’s is from any of these states great, but…
    Loch’s Maple Syrup in Springville PA has some of the best I have tasted since I got a quart from Vermont a few years ago. Goes in and on my oatmeal and cream of wheat and my Sheltie loves to lick the bowl.

  6. Ed Kelly March 24, 2010 at 12:37 pm #

    OMG! I am a California boy by birth and have lived in Oregon for 45 years. I am an avid cook with a library of over 4500 recipes of my own. People—-I order Vermont Maple Syrup every year and make sure I have stock on hand. I use my imagination when cooking with Maple Syrup (Sweet-Hot / Sweet-Sour / Sweet-Sweet / Sweet-Savory) There are so many and endless uses–just start experimenting and you will see what I mean.

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