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Sweet: Six Maple Syrup Recipes

Recipes for desserts, dressing, and ribs

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And you thought maple syrup was just for pancakes! Creative New Englanders turn this liquid gold into salad dressing and barbecue sauce, as well as desserts. Sweet!

Click here for the results of Yankee's taste test for the best five maple syrups.

Maple Dijon Cream Dressing

Sauces, Salad Dressings Recipes

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Yield: 1-3/4 cups or 7 servings

This dressing is great on a salad of baby greens with crumbled Gorgonzola and chopped walnuts or pecans, plus perhaps some chopped apples or cranberries.

• 1/4 cup extra light olive oil
• 1/2 cup salad oil
• 2-1/2 tablespoons Dijon-style mustard
• 3 tablespoons dark maple syrup
• 2 tablespoons balsamic vinegar
• 1/4 cup half-and-half
• dash of salt
• 1 clove garlic, scored

Whisk together all ingredients except the garlic. Add the garlic and let the dressing sit for at least an hour to allow flavors to develop. Add a teaspoon more of vinegar or mustard if you like a sharper taste. The dressing gets better overnight and keeps for 4 to 5 days.

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Ann Herrmann's Maple Barbecue Ribs

Meat Recipes

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Yield: 1-1/4 cup or 4 servings

Allow 1 pound of ribs per person.

• 4 pounds pork or beef ribs
• 1/4 cup dark maple syrup
• 1/4 cup spicy brown mustard
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• red pepper (optional)

Blend maple syrup, mustard, vinegar, and ketchup. Add a sprinkle of red pepper if desired. Set aside. Cut ribs into 4- to 5-inch lengths. Sprinkle lightly with salt and roast at 350 degrees F for 1 to 1-1/4 hours. Pour off all fat. Baste with sauce and roast for another 30 minutes, basting and turning every 5 or 6 minutes. Let sit 5 minutes. Baste one last time and serve.

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Maple Walnut Pie

Pies and Pastries Recipes

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Yield: Serves 8

Crust:

• 1-1/2 cups flour
• 1/2 teaspoon salt
• 3 tablespoons cold butter
• 3 tablespoons vegetable shortening

Combine flour and salt in a mixing bowl. Cut in the butter and shortening with a pastry blender or a fork. Add about 5 tablespoons of cold water until you can form the dough into a ball. Roll it out to fit a 9-inch deep-dish pie plate.

Filling:

• 2-1/2 cups chopped walnuts
• 1 cup dark maple syrup
• 5 eggs
• 2 teaspoons lemon juice
• 1/4 teaspoon cinnamon
• 5 tablespoons melted butter
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt

Heat oven to 375 degrees F. Spread the walnuts in the unbaked pie shell. In a mixing bowl combine all remaining ingredients and blend with a whisk until smooth. Pour the filling over the walnuts. Bake for 35 to 40 minutes, until firm.

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Maple Walnut Scones

Quickbreads, Coffee Cakes Recipes

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Yield: 8 scones

Sue Rusten developed this tasty recipe. With a shiny crust and a tender crumbly inside, these are best served hot.

• 3 cups flour
• 1-1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 1/2 cup butter
• 2 eggs, beaten
• 1/2 cup dark maple syrup
• 1/3 cup heavy cream
• 1 cup chopped walnuts

Heat the oven to 375 degrees F. Grease and flour a cookie sheet. Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk. Cut in the butter with a pastry blender or two knives. In a separate bowl beat the eggs; blend in the syrup and cream. Make a well in the center of the dry ingredients and add the wet ingredients all at once. Mix in walnuts and stir just enough to blend together. Gather the dough into a ball and roll out between two pieces of waxed paper into a circle about 1-1/2 inches thick. Cut into 8 pie-shaped pieces and place on the prepared cookie sheet. Brush the tops with additional syrup and bake for 20 minutes.

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Maple Mountains

Quickbreads, Coffee Cakes Recipes

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Yield: Makes about 1 dozen

High, crusty, popover-like muffins that are elevated to the sublime by being drenched in maple syrup. Serve while still warm.

• 1 cup milk
• 1 scant cup flour
• 1 tablespoon melted shortening, or oil
• 1/2 teaspoon salt
• 2 eggs
• 1 cup maple syrup
• 1 teaspoon butter

Combine first 4 ingredients and beat at high speed for 1 minute. Add eggs, one at a time, beating vigorously after each addition. Fill greased custard cups two-thirds full and bake at 425 degrees F for 30 minutes. Remove from oven and drench with maple syrup as follows: boil syrup gently with butter for 5 minutes. (Watch pot to be sure syrup doesn't boil over.) Cool while muffins bake and pour over tops when removed from oven. For mote saturation, pierce the muffins before pouring on the syrup.

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Maple Mousse

Puddings and Custards Recipes

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Yield: Makes 4 servings.

• 1/4 cup water
• 1 package unflavored gelatin
• 3/4 cup maple syrup
• 3 eggs, separated
• 1/4 cup sugar
• 1 cup whipped cream

Place water in a double boiler. Sprinkle with gelatin and let stand until softened. Stir in maple syrup and egg yolks, then cook over simmering water, stirring constantly, until mixture thickens slightly. Remove from heat, transfer to a cool bowl, and refrigerate until slightly thicker (at least 15 minutes). Beat egg whites, gradually adding the sugar. Fold egg whites and whipped cream into the cooled mixture. Refrigerate until ready to serve.

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