57 Mouth Watering Maple Syrup Recipes
Love maple syrup? The real stuff – not that brown-tinted sugar water you find in the supermarket. Pure New Hampshire maple syrup is a fantastic natural sweetener and adds depth of flavor to both sweet and savory dishes.
If you’re heading to the New Hampshire Maple Syrup weekend in March, you’ll enjoy some specialty maple dishes made by Chef Avi, In the meantime, try your hand at some of these delectable recipes.
Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts
(Courtesy of Serious Eats)
- 2 tablespoons maple syrup
- 2 tablespoons whole-grain mustard
- 4 salmon fillets (about 1 1/2 pounds)
- 1 pound Brussels sprouts, trimmed and halved through the root
- 1 large red onion, cut into wedges, stem ends left intact
- 2 tablespoons olive oil
- Salt and pepper
- Lemon wedges, for serving
Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.
Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.
When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through—7 to 10 minutes, depending on the thickness of the fillet.
Serve with the sprouts and lemon wedges.
Mini Chocolate Chip Maple Pancake Cupcakes
(Courtesy of Two Peas and Their Pod)
- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1 1/2 cups (180 grams) cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup milk
- 2 large eggs
- 1/2 cup mini chocolate chips
Maple Buttercream Frosting
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 tbsp milk
- 2 teaspoons Tahitian vanilla extract
Preheat oven to 350 degrees. Cream the butter and sugar on medium speed for 3-5 minutes. Meanwhile, in a separate bowl, whisk together the flour, baking powder and salt. Set aside. Measure out 1/2 cup mini chocolate chips and stir with just enough of the flour mixture (about 1/2 tbsp) to coat the chips. To the butter and sugar, slowly add the maple syrup, vanilla, eggs, and milk, beating well after each addition until well combined. Add in the flour mixture 1/2 cup at a time and mix until just combined. Stir in the chocolate chips. Line a mini muffin tin with cupcake liners and fill the liners 3/4 full of batter. Bake at 350 for 7-9 mins, until a toothpick inserted into the center of the cupcake comes out clean.
To make the frosting: Cream the butter, sugar, maple syrup and vanilla on medium speed until smooth and creamy, about 3-5 minutes. Add the milk if needed to thin out the frosting enough to be of a good spreading consistency and beat well to combine. Frost the cupcakes and store at room temperature.
Sweet Potatoes with Bourbon and Maple
(Courtesy of Bon Appetit)
- 1 1/2 cups strong hot coffee
- 9 tablespoons pure maple syrup
- 3 tablespoons (packed) dark brown sugar
- 1/2 teaspoon instant espresso powder
- 1/3 cup bourbon
- 9 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper
- 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
- 3 tablespoons olive oil
- 1/2 c up chopped smoked almonds (or toasted almonds)
Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. Cover; chill. Rewarm before serving.
Arrange racks in upper and lower thirds of oven; preheat to 425 degrees F. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes.
Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.
Hungry for more?
Check out these additional 54 tantalizing recipes that spotlight 100 percent pure maple syrup as their main ingredient.