Early spring is the sweetest time of year. New York State is the second leading producer of maple syrup in the United States. Between now and the end of the sugaring season, the more than 2,000 sugarmakers, many of them family and mom and pop run, produce 820,000 gallons-plus of yummy, delicious, sticky, sweet, maple syrup. Sure, you can put maple syrup on pancakes, waffles and French toast, but you can also do so much more. Try these marvelous recipes.
MAPLE/BALSAMIC VINAIGRETTE:
2 Tablespoons Whole-Grain Dijon Mustard
½ Cup Balsamic Vinegar
¼ Cup Maple Syrup
1 Cup Extra Virgin Olive Oil
Salt & Pepper to Taste
DIRECTIONS: Wisk together each of the ingredients and serve over salad. Also, consider adding maple covered walnuts and dried cranberries to the salad for additional sweetness.
MAPLE SALMON GLAZE:
5 Teaspoons Whole-Grain Dijon Mustard
5 Teaspoons Soy Sauce
½ Cup Maple Syrup
Salt & Pepper to Taste
DIRECTIONS: Preheat oven to 400-degrees. Wisk together each of the ingredients and spread over salmon. Bake for 15-20 minutes, until salmon is flaky.
MAPLE HAM GLAZE:
4-8 lbs. Ham
2 Tablespoons Whole-Grain Dijon Mustard
½ Teaspoon Cinnamon
¼ Teaspoon Nutmeg
½ Cup Brown Sugar
½ Cup Maple Syrup
Salt & Pepper to Taste
DIRECTIONS: Wisk together each of the ingredients and heat over low-medium heat until smooth. Simmer for two minutes. Preheat oven to 325-degrees. Add ham to roasting pan with ½ cup water. Cover with aluminum foil and bake for 40 minutes, until ham is tender. Uncover ham and turn oven temperature to 400-degrees. Brush glaze over ham and bake uncovered for 20 more minutes.
MAPLE ROASTED BRUSSEL SPROUTS WITH BACON AND WALNUTS:
1 ½ lbs. Brussel Sprouts
¾ Cup Walnuts
3 Tablespoons Olive Oil
4 Strips Smoked Bacon
3 Tablespoons Maple Syrup
Salt & Pepper to Taste
DIRECTIONS: Preheat oven to 425-degrees and line roasting pan with parchment paper. In a large bowl, toss together Brussels sprouts, walnuts, olive oil, salt and pepper, until evenly combined. Spread onto prepared baking sheet. Roast Brussels sprouts in oven for 30 minutes, tossing halfway through, or until crispy on the outside and fork-tender. During last 15 minutes, cook bacon in a skillet over medium-low to medium heat. Once fully cooked, remove from heat and coarsely chop. Once Brussels sprouts are done cooking, add bacon and drizzle with maple syrup. Toss to combine and roast for another two minutes. Serve warm from oven.
MAPLE OLD FASHION:
2 Ounces Bourbon or Rye
3-4 Dashes Aromatic Bitters
½ -¾ Maple Syrup
Orange Peel
Ice
Maraschino (Optional)
DIRECTIONS: With a vegetable peeler, or knife, carefully cut a 2-3-inch-long piece of orange peel. Run pulp-side of peel around rim of cocktail glass. Add bourbon, bitters and maple syrup to glass and stir to combine. Add ice and briefly stir once more to mix and chill. Twist orange peel over glass and place it into drink with maraschino cherry (if using). Serve immediately, drink responsibility and don’t drink and drive.
