Weekend Cooking: Using Maple Syrup In New Ways

Maple Syrup is something I have always taken for granted. It’s what I buy to put on pancakes and waffles. Sometimes I buy Mrs. Butterworths and sometimes I buy a brand that says “Real” Maple Syrup. I recently became aware of the difference between the two products and I learned how the “real” stuff is so versatile. I owe it all to this book:

Maple Syrup CookbookMaple Syrup Cookbook:
Over 100 Recipes for Breakfast, Lunch and Dinner
by Ken Haedrich

The book is written by someone with deep knowledge of maple syrup from the point of gathering the sap from the tree, the boiling process and on to a wide variety of uses for the final product.

I caught the author’s enthusiasm immediately in the first chapter when he talked about the history. I liked how he linked us back to the Native Americans who taught the early settlers how to harvest the tree. The author covered innovations made by the colonists, and then on to a look at the current process for gathering maple syrup, including a nice chart on the various grades of syrup and good photos of the process.

The recipe section was, to my ignorant of maple brain, amazing! I could not believe how many different ways I can now use maple syrup. There are some breakfast recipes but this goes way beyond that. I made a list of some of the recipes I want to try. Here they are. What do you think:

  • Maple Bran Muffins (page 25)
  • Maple Cream Scones (page 29)
  • Peach Pineapple Butter (page 54)
  • Curried Pumpkin Apple Soup (page 66)
  • Slow Cooker Sweet and Sour Meatballs Yankee Style (page 68)
  • Green Bean Salad (page 72)
  • Jicama, Orange and Grape Salad (page 74)
  • Braised Onions With Bacon (page 88)
  • Maple Roasted Root Vegetables (page 94)
  • Maple Glazed Brussel Sprouts (page 100)
  • Roast Breast of Chicken with Red Wine-Blueberry Glaze (page 103
  • Maple Beef Teriyaki (page 111)

I stopped before I got to the “Sweets.” I hope looking at the list above gives you an idea of the versatility of maple syrup. All the recipes were in an easy-to-read style. Every recipe did not have it’s own picture, but many did. I liked the little sidebars with each recipe that gave a little background. It’s like having a friend comment on a personal recipe he/she is sharing with you.

As you can see, there are so many recipes I’d like to tell you about, but there isn’t time or room. (I recommend you find a copy of this book.) I will share one of the recipes today. My husband and I resolved last Fall that we would eat at least one fish meal a week.

We’ve kept our resolution, but it’s caused us to move out of our comfort zone and to experiment with different fish and different ways of cooking and eating it. Below is one of the new ways. Trust me, mango is not one of those foods we normally eat, nor is trying maple syrup on fish normal. However, the experiment was successful.

Salmon With Mango SalsaSalmon with Mango Salsa

Ingredients:

Mango Salsa:

  • 1 ripe mango, peeled, pitted, and chopped
  • 1 small jalapeno, seeded and finely chopped
  • 2 scallions, green part only, finely chopped
  • Juice of 1 small lime (about 1 tablespoon)
  • 1 tablespoon pure maple syrup

Salmon and Glaze:

  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons fresh lime juice
  • 1 tablespoon (peeled) minced fresh ginger
  • 2 cloves garlic, minced

Directions:

1. For the Salsa: Combine everything in a small bowl. Refrigerate, covered, to allow the flavors to blend. The salsa will actually keep up to 2 days in the refrigerator.

2. For the Glaze: Whisk together the olive oil, maple syrup, mustard, lime juice, ginger, and garlic. Set aside.

3. For the Salmon: Preheat a grill to medium-high or preheat a broiler.

4. Put it together:
Spoon the glaze heavily over the fleshy side of the salmon fillets. Set aside 5 to 10 minutes. Grill fillets skin side down for 4 to 5 minutes, carefully turn over and grill another 4 to 5 minutes. To oven broil, line a rimmed baking sheet with foil and coat with a little oil or non-stick cooking spray. Place salmon fillets on the foil, skin side down — 4 to 5 inches from heat. It should take 7 to 8 minutes. Transfer salmon to a platter or divide onto plates. Spoon the salsa over the salmon.

5. Enjoy.

I’m linking this post to Weekend CookingWeekend Cooking is open to anyone who has any kind of food-related post to share. Visit Beth Fish Reads for more information.

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15 Responses to Weekend Cooking: Using Maple Syrup In New Ways

  1. Hm, they’re even using maple syrup and maple syrup barrels in beer now. I think I need to check that book out.

  2. Judy B says:

    I had a friend bring me pure maple syrup from Canada a few years ago. My, the difference between that and my ordinary pancake syrup was amazing. I need to find another bottle( the original one is long gone) and give some of those recipes a try. Thanks for sharing, Margot!

  3. Beth F says:

    I adore maple syrup and I buy jugs of Grade B for cooking (stronger flavor than Grade A). I make maple granola and all kinds of other maple-y dishes. BUT I’ve never tried it on salmon. That sounds fabulous. So does the meatballs and the roasted rooted veggies — I think I’d better get me a copy of this book.

  4. Beth F says:

    Oh I just realized the book is by Ken Haedrich — he’s one of my go-to cookbook/recipe authors. Oh yes. I’m buying this now.

  5. I do like to cook with real maple syrup.

  6. I do like to cook with maple syrup, just a little bit adds a richness to a recipe.

  7. Suko says:

    Margot, this recipe looks and sounds wonderful! I love maple syrup, but never realized that it is so versatile. This cookbook sounds like a winner.

  8. Claudia says:

    I love maple syrup with my waffles and pancakes, and the salmon sounds just delicious, will have to try that recipe.

  9. Esme says:

    I am so glad you discovered maple syrup. It is so much better than corn syrup. You should visit the maple sugar bush.

  10. Vicki says:

    I love maple syrup but hardly ever use it. The cookbook looks interesting.

  11. Sounds lovely! I’ll have to take a look at the book!

  12. I love this recipe. I have started a group called Fish Friday Foodies and I am going to share this post with our group. Thanks.

  13. Dorette says:

    Sounds like Ken has a wonderful book with a lot of ways to break out the maple syrup more often. I LIKE! Especially in the savory dishes, maple beef teriyaki, sounds pretty must-have to me! Thanks for sharing this book!

  14. I am such a fan of maple syrup and love what it does for a piece of salmon. 😉 The book sounds great and your salmon with mango salsa looks delicious.

  15. Sharon Matteson says:

    We took maple syrup to Ireland several years ago, and my husband was in Cork Hospital because he injured his ankle. He asked the nurses if they’d like a small jug of maple syrup, and they’d never heard of it. He suggested they bring in ice cream, they tried it. and decided to each take a jug home that night. We’re from NY state, and one of my husband’s friends gave him the jugs of syrup to take with us. A jug apiece went to our guide and to the bus driver.

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