Just realized I have an extra quart of this years maple syrup that I can't possibly use.

I would encourage you to use some of that delicous syrup to try

this fantastic chicken by FN Anne Burrell. Seriously, this is fantastic. And don't be afraid of the cayenne. It works!

Maple and Cayenne Glazed Chicken
Anne Burrell

4 servings

2 (3-pound) chickens, wing tips, spine and breast plate removed, cut in 1/2
Extra-virgin olive oil
Kosher salt
1 cup real maple syrup
2 teaspoons cayenne pepper

Preheat the oven to 400 degrees F.
Make a small hole in the extra skin on the legs and poke the end of the drumstick through to form a perfect package. Toss the chicken generously with olive oil and salt, to taste. Arrange the chicken on a sheet tray or baking dish lined with parchment or silpat. Roast the chicken until it is about 3/4 of the way done, about 20 to 25 minutes. The skin should start to brown and crisp.
While the chicken is roasting, combine the maple syrup and cayenne in a small saucepan over medium heat. Cook until the syrup is reduced by about 1/2 to 3/4 or until the syrup is very thick and syrupy.
After the chicken has roasted for 20 to 25 minutes, brush each piece of chicken generously with the reduced syrup. Continue to roast for another 10 to 12 minutes, brushing the skin with the syrup 1 or 2 more times while cooking. The skin should start to become very dark and sticky. If the skin starts to get too dark, cover it loosely with aluminum foil. Transfer the chicken to a serving platter and let rest about 10 minutes before serving.
Sweet and spicy!!!

 
And this Sweet Potato, Bacon and Apple Hash is just perfect with the chicken.

Sweet Potato, Bacon and Apple Hash
Anne Burrell

4 servings

2 garnet yams, peeled and cut into 1/2-inch dice
Extra-virgin olive oil
Kosher salt
4 to 6 slices thick cut bacon, cut into lardons
1 large onion, cut in 1/2-inch dice
2 Granny Smith apples, cored and cut into 1/2-inch dice
4 scallions, white and green parts separated and thinly sliced
1/2 cup green pumpkin seeds (pepitas), toasted

Preheat the oven to 400 degrees F.
In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve.

Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes.

Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds

 
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