cynupstateny
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ISO: ISO: Interesting recipes using pure maple syrup- a nice neighbor gave me 5 qts. from his trees.
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How lucky you are!! REC: DUCK WITH BLACKBERRY SAUCE
Unfortunately it uses only 1 T. Not quite what you're looking for, but it sure is good. Of course I put more syrup in just because I love it.
DUCK WITH BLACKBERRY SAUCE
Here's a great main course from the Post Hotel at Lake Louise, Alberta, Canada. If you can't find boneless duck breasts, buy two whole ducks, and ask the butcher to remove the breasts for you. Freeze the leg and thigh meat to use at another time. Partner this with green beans for a colourful presentation.
3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup
4 5- to 6-ounce duck breast halves with skin
Additional blackberries (optional)
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 400̊F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.
Serves 4.
Bon Appétit, February 1996
Unfortunately it uses only 1 T. Not quite what you're looking for, but it sure is good. Of course I put more syrup in just because I love it.
DUCK WITH BLACKBERRY SAUCE
Here's a great main course from the Post Hotel at Lake Louise, Alberta, Canada. If you can't find boneless duck breasts, buy two whole ducks, and ask the butcher to remove the breasts for you. Freeze the leg and thigh meat to use at another time. Partner this with green beans for a colourful presentation.
3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup
4 5- to 6-ounce duck breast halves with skin
Additional blackberries (optional)
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 400̊F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.
Serves 4.
Bon Appétit, February 1996
COML for REC: Golden Maple Chicken (T&T) >>>
I have made this several times and I quite like it.
http://www.therecipebox.com/members/box/poultry/pou0070.htm
I have made this several times and I quite like it.
http://www.therecipebox.com/members/box/poultry/pou0070.htm
repost of Deb on MI: Flank Steak in favorites
Deb in MI: REC: Grilled Flank Steak
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Joined: Dec 22, 2005
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Posted to Thread #25 at 7:30 pm on Jan 26, 2006
Deb's original notes:
Deb's Notes:
Hi! My mother's been making this for over 40 years and it is still THE favourite recipe with all her grandchildren (and still among the favourites of the children
3/4 cup maple syrup 1/4 cup soy sauce 1 T. Red wine vinegar dash of ground ginger (or fresh) 1 tsp. fresh, minced garlic Flank steak (2 lb.) Mix ingredients. Put marinade and steaks in ziplock (or dish) and marinate overnight. Grill as usual.
Deb in MI: REC: Grilled Flank Steak
Veteran Member
208 posts
Joined: Dec 22, 2005
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Posted to Thread #25 at 7:30 pm on Jan 26, 2006
Deb's original notes:
Deb's Notes:
Hi! My mother's been making this for over 40 years and it is still THE favourite recipe with all her grandchildren (and still among the favourites of the children
3/4 cup maple syrup 1/4 cup soy sauce 1 T. Red wine vinegar dash of ground ginger (or fresh) 1 tsp. fresh, minced garlic Flank steak (2 lb.) Mix ingredients. Put marinade and steaks in ziplock (or dish) and marinate overnight. Grill as usual.REC: Baked Banana-Stuffed French Toast...
My favorite French Toast recipe. Very rich-tasting, but it's lowfat!
BAKED BANANA-STUFFED FRENCH TOAST
INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).
DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. (I use 2 large skillets). Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997
Per serving without syrup: calories, 243; total fat, 6g; saturated fat, 2g; cholesterol, 160mg.
My favorite French Toast recipe. Very rich-tasting, but it's lowfat!
BAKED BANANA-STUFFED FRENCH TOAST
INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).
DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. (I use 2 large skillets). Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997
Per serving without syrup: calories, 243; total fat, 6g; saturated fat, 2g; cholesterol, 160mg.
Here's a yummy salad with a maple dressing, courtesy Rachael Ray
Blue Cheese and Walnut Salad with Maple Dressing Recipe
courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 2 minutes
Yield: 4 servings
1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste. Add sliced ripe pears.
Blue Cheese and Walnut Salad with Maple Dressing Recipe
courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 2 minutes
Yield: 4 servings
1 (10-ounce) sack baby spinach
1/3 pound blue cheese, crumbled
1 (6 ounce) can walnut halves, toasted
1/4 cup maple syrup, warmed
1 1/2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
Place spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste. Add sliced ripe pears.
cynupstateny
Well-known member
Thanks to all of you!
Rec: Vermont Maple Syrup Cheesecake
Hi Cyn. We make our own maple syrup, and I'm always looking for new recipes to use it. So thanks for asking this question. I've been making this cheesecake during syrup season, because the friends who come to gather sap always request it. It's better if you have the darker Grade B syrup, because it gives a stronger maple flavor when cooking. A little drizzle of syrup over each slice makes it heavenly.
Another way we use the syrup is to simply serve it over butter pecan ice cream. It's a great combination of flavors, as well as an easy dessert that everyone loves.
Vermont Maple Syrup Cheesecake
24 5 X 2 1/2" graham crackers
1/2 cup unsalted butter
1/2 cup maple syrup (preferably Grade smileys/cool.gif
32 ounces cream cheese, softened
1 cup maple syrup (preferably Grade smileys/cool.gif
4 large eggs
1 tbs. vanilla
1/2 cup heavy cream
Preheat oven to 350 degrees.
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and upside of 10" springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
In mixer or food processor beat cream cheese on low speed, scraping side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each additon. Add vanilla and cream and beat until just combined.
Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered at least 8 hours and up to 4 days.
Remove sides of pan. Serve cheesecake in wedges, drizzled with maple syrup.
Arlington Inn
Gourmet, March 1998
Hi Cyn. We make our own maple syrup, and I'm always looking for new recipes to use it. So thanks for asking this question. I've been making this cheesecake during syrup season, because the friends who come to gather sap always request it. It's better if you have the darker Grade B syrup, because it gives a stronger maple flavor when cooking. A little drizzle of syrup over each slice makes it heavenly.
Another way we use the syrup is to simply serve it over butter pecan ice cream. It's a great combination of flavors, as well as an easy dessert that everyone loves.
Vermont Maple Syrup Cheesecake
24 5 X 2 1/2" graham crackers
1/2 cup unsalted butter
1/2 cup maple syrup (preferably Grade smileys/cool.gif
32 ounces cream cheese, softened
1 cup maple syrup (preferably Grade smileys/cool.gif
4 large eggs
1 tbs. vanilla
1/2 cup heavy cream
Preheat oven to 350 degrees.
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and upside of 10" springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
In mixer or food processor beat cream cheese on low speed, scraping side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each additon. Add vanilla and cream and beat until just combined.
Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered at least 8 hours and up to 4 days.
Remove sides of pan. Serve cheesecake in wedges, drizzled with maple syrup.
Arlington Inn
Gourmet, March 1998
Five ingredient Chicken. Don't really know how to post.
Serve it with rice, a nice salad, and maybe a green veggie on the plate.
Someone on the board where it was posted said it worked will with breasts also. I really recommend leaving the skin on.
will add that I sometimes use skin on thighs . The skin gets wonderfully crispy. It's a good recipe.
FIVE INGREDIENT CHICKEN Serving – 6
1/4 cup Dijon mustard, thinned w/ 3T water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
4 pounds chicken pieces, skinned (dark meat is the best)
In a small saucepan, add all ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 425 degrees, for approximately an hour. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the chicken fat that has accumulated in baking pan. From
Serve it with rice, a nice salad, and maybe a green veggie on the plate.
Someone on the board where it was posted said it worked will with breasts also. I really recommend leaving the skin on.
will add that I sometimes use skin on thighs . The skin gets wonderfully crispy. It's a good recipe.
FIVE INGREDIENT CHICKEN Serving – 6
1/4 cup Dijon mustard, thinned w/ 3T water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
4 pounds chicken pieces, skinned (dark meat is the best)
In a small saucepan, add all ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 425 degrees, for approximately an hour. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the chicken fat that has accumulated in baking pan. From
cynupstateny
Well-known member
Oh KC!! I am definitely making this one- and I do have B!
Here's another one we like. Rec: Maple Glazed Balsamic Carrots
Maple Glazed Balsamic Carrots
1 pound baby carrots
1/2 cup homemade beef broth
1/4 cup maple syrup
2 tbs. unsalted butter
1/8 tsp salt
1/8 tsp freshly ground pepper
2 tbs balsamic vinegar
In medium skillet, combine carrots, broth, maple syrup, butter, salt and pepper.
Bring to a boil over medium-high heat. Cover and cook for 3 minutes (or 5 minutes for softer ,candied-style carrots).
Increase the heat to high and uncover. cook, stirring often, until the carrots are just tender and the liquid is reduced to 2 tbs, 5-6 minutes.
Stir in the vinegar and cook until liquid is reduced to a glaze, 1-2 minutes.
Serve hot.
Can be prepared up to 1 day ahead, covered and refrigerated. Reheat in covered skillet over low.
Serves 4-6
Balsamic Vinegar Cookbook
Maple Glazed Balsamic Carrots
1 pound baby carrots
1/2 cup homemade beef broth
1/4 cup maple syrup
2 tbs. unsalted butter
1/8 tsp salt
1/8 tsp freshly ground pepper
2 tbs balsamic vinegar
In medium skillet, combine carrots, broth, maple syrup, butter, salt and pepper.
Bring to a boil over medium-high heat. Cover and cook for 3 minutes (or 5 minutes for softer ,candied-style carrots).
Increase the heat to high and uncover. cook, stirring often, until the carrots are just tender and the liquid is reduced to 2 tbs, 5-6 minutes.
Stir in the vinegar and cook until liquid is reduced to a glaze, 1-2 minutes.
Serve hot.
Can be prepared up to 1 day ahead, covered and refrigerated. Reheat in covered skillet over low.
Serves 4-6
Balsamic Vinegar Cookbook
cynupstateny
Well-known member
They sound good, too. He also gave me what he calls "maple cream". I haven't
tried it yet. It looks like confectioners sugar icing and he says they use it on toast and muffins instead of butter. Do you make this, also?
tried it yet. It looks like confectioners sugar icing and he says they use it on toast and muffins instead of butter. Do you make this, also?