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Although things change around us, some things never do for me. One being my love for maple syrup. I know it's the Canadian in me, and I'm certainly proud to admit that. Many foods are simply not complete or satisfying enough without a sweet touch of maple ambiance. I find it particularly interesting that maple tends to find it's place during this season. Maple syrup being a late winter/early spring production. The rich flavour of dark amber maple syrup balances ever so well with the Autumn and Winter spices better than anything else, so far as I'm concerned.
In honour of my strong adoration of maple syrup and this festive season, I want to share with you a collection of some of my favorite seasonal recipes boasting the richness of pure maple syrup. Do yourself a favour if you haven't already and pick up a good quality bottle of Grade B pure maple syrup. I hope you enjoy these creations as much as I do. Here's to wishing you and your families a blessed Holiday Season!
Maple Apple Cornbread Muffins
1 cup stone ground yellow cornmeal
1 cup white whole wheat flour (King Arthurs)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup milk
1/2 cup pure grade B maple syrup
1/4 cup light olive oil or another mild flavored oil
2 large eggs
1 1/2 cups apples, peeled and diced
Preheat oven to 375 degrees F.
Sift together the dry ingredients and set aside. Grease a 12 cup muffin tin with butter or non stick cooking spray.
In a seperate bowl beat the eggs until fluffy. Add the oil, milk and maple syrup, mixing well.
Lightly incoportae the wet and dry mixtures, just until moistened. Do not over mix unless you want dense and flat muffins. Fold in the apples.
Evenly divide the batter amoung prepared cups. Bake for 20 to 22 minutes or until lightly golden and spring to touch. Remove from oven and transfer to a wire rack to cool.
These muffins are especially good warm out of the oven with a pat of whipped butter and extra drizzle of maple syrup.
Makes 12 muffins
Maple Spice Granola
4 cups rolled oats (old fashioned, not quick)
1 cup chopped walnut
1 cup chopped almonds
1/4 cup flaxseeds
1 cup chopped dried figs
1 cup chopped dried apples
1 cup dried cranberries
1/2 cup grade B pure maple syrup
3 tablespoons dark brown sugar
2 tablespoons walnut or canola oil
2 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1/2 teaspoons ground ginger
1/2 teaspoons ground cloves
Preheat the oven to 250 degrees F. Lightly spray a large baking sheet with oil.
In a large bowl toss together the oats, flaxseed, nuts and spices.
In a seperate bowl whisk together the maple syrup, oil and brown sugar. Toss with the oat mixture.
Spread over baking sheet and bake for 1 hour 15 to 20 minutes. Watch the oven after 1 hour, being sure the oats do not over brown. Remove from oven when golden and toss with dried fruits.
Cool and store in airtight container at room temperature for one week, if you can make it last that long.
Enjoy with vanilla yogurt, milk or warmed milk.
Maple Cranberry French Toast Casserole
1 pkg.(8oz) cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla
1 teaspoon ground cinnamon
4 large eggs
2 1/2 cups milk
1 loaf (24 inches, give or take a little) French bread, ends trimmed, cut into 18 slices
2 cups fresh or thawed frozen cranberries
1 cup pure maple syrup
2 tablespoons sugar
1/4 teaspoon cardamom
Beat the cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.
Arrange the bread in a greased 13×9 inch baking dish; sprinkle with 1 cup of the cranberries. Pour cream cheese mixture over cranberries. Let stand 15 minutes. Meanwhile, preheat oven to 350 degrees if you are making it immediately.
Bake uncovered for 40 to 45 minutes or until golden brown.
Meanwhile, bring syrup just to a boil in medium saucepan on medium heat. Add remaining cranberries and 2 tablespoons of sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon cardamom. Reduce heat to low; simmer 10 minutes, stirring occasionally.
Cool slightly. Cut casserole into 12 pieces. Serve topped with the cranberry sauce.
*You can make this recipe ahead, cover and refrigerate for several hours or overnight.
Serves a lot, depending how hungry. Great for a family get-together brunch served with sausage.
Maple Chicken
2 lbs chicken pieces
1/3 cup all purpose flour
1/4 cup vegetable oil
1/2 cup pure maple syrup
2 Tbsp cider vinegar
2 Tbsp sherry
2 Tbsp soya sauce
2 tsp ground ginger
2 cloves garlic, minced
1/2 tsp pepper
1/4 tsp paprika
Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often.
Arrange in 9” x 12” baking dish. In small bowl, mix together maple syrup, vinegar, sherry, soya sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly.
Bake at 350°F for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly.
Serves 4 to 6
Maple Baked Beans
2 lbs dried navy beans
1/2 tsp baking soda
1 cup chopped onion
1 cup pure maple syrup
1 cup chili sauce
1 teaspoon dry mustard
8 slices cooked smoked bacon, broken into pieces
Salt and pepper Cook beans until soft.
Wash and pick over beans. Cover with cold water, add soda and soak overnight. In the morning, rinse beans and boil gently in fresh water until skins wrinkle. Drain off bean water but retain it in a seperate bowl.
In a large casserole dish, (or slow cooker works very well if you can't be at home) arrange the onions over the bottom of the dish. Place the remaining ingredients in the dish, stirring lightly to incorporate. Place the bacon on top. Add just enough of the bean water to cover.
Bake, covered (or slow cooker on low) at 325 degrees F for 8 hours. Check periodically, adding bean water as needed. For the last hour, cook uncovered to brown top.
Enjoy!
