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Cooking with Maple Syrup
Use it lightly for meats and fish
by Rux Martin
From Yankee magazine March 1994
When properly used in savory dishes, maple syrup lends an undertone rather than a bludgeoning sweetness. The trick is to use a light hand. Maple syrup 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.
Try these recipes using maple syrup:
Reader Comments
Comment from Jacki Ambrozaitis on March 5, 2009
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!
Comment from Ann-Marie Bagley on March 5, 2009
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!
Comment from Chris Wentworth on March 5, 2009
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.
Comment from Joyceann Silva on March 7, 2009
WHEN I MAKE HONEY WHEAT BREAD I USE MAPLE SYRUP FOR THE 1/2 THE AMT OF CALLED FOR HONEY IN THE RECIPE
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