Maple Syrup Makes the Difference: Tasty Recipes Using Pure Vermont Maple Syrup
Try these tasty menu options using pure Vermont maple syrup.
Orange-Maple Glazed Salmon
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1 (1-pound) salmon fillet
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1 garlic clove, minced
- Preheat broiler.
- Place salmon fillet in a shallow dish. Drizzle 2 tablespoons olive oil and ½ teaspoon of salt evenly over salmon fillet; set aside.
- Whisk together the vinegar, maple syrup, orange zest, orange juice, garlic, and remaining ½ teaspoon salt in a small bowl. Pour half of the vinegar mixture over the salmon and let stand for 15 minutes. Place the remaining half of the vinegar mixture in a small saucepan over low heat; simmer until thickened slightly, about 5 minutes.
- Coat a rimmed baking sheet with remaining 1 tablespoon olive oil; transfer fish to pan. Broil 8 minutes or until fish flakes easily when tested with a fork. Drizzle reduced sauce over salmon; serve immediately.
Spinach Salad with Maple Vinaigrette
Makes 8 servings
- Sugared Pecans
- 1 (6-oz.) package pecan halves
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- Maple Vinaigrette
- 1/3 cup cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- ½ cup olive oil
- 1 (10-oz.) package fresh baby spinach, thoroughly washed
- 1 Gala apple, thinly sliced
- 1 small red onion, thinly sliced
- 1 (4-oz.) package crumbled goat cheese
- Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 3 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
- Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
- Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
Buttery Maple-Pecan Blondies
Makes 24 bars
- 1 1/2 cups unsalted butter
- 4 large eggs
- 1-1/2 cups granulated sugar
- ¼ cup light brown sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped toasted pecans, divided
- Preheat oven to 350°F. Melt butter in a medium saucepan over medium. Cook, whisking constantly, until butter browns and smells nutty, 5 to 7 minutes. Immediately pour into a bowl. Place in refrigerator to cool, whisking every 5 minutes until thickened and creamy, about 20 minutes. (Butter should look like melted peanut butter.)
- Beat eggs and sugar with an electric mixer on medium speed until thickened and pale yellow, about 3 minutes. Whisk together flour, baking powder, and salt in a bowl. Add to egg mixture in thirds, alternately with cooled butter, beginning and ending with flour mixture, beating on low after each addition. Slowly beat in maple syrup; add vanilla and beat just until combined. Fold in 1 cup of the pecans with a spoon.
- Pour batter into a greased and floured 13- x 9-inch baking pan and spread into an even layer. Sprinkle with remaining 1⁄4 cup pecans.
- Bake in preheated oven until golden and a wooden pick inserted in middle comes out clean, about 35 minutes. Transfer pan to a wire rack to cool completely, about 1 hour. Cut into 24 bars.