Maple & Parsnip Soup - Serves 8
Lightly brown parsnips and onions with vegetable oil in sauce pan, season lightly with salt and white pepper.
Add water, maple syrup, bay leaf, and cover. Keep flame low and simmer until tender.
Remove bay leaf and puree all remaining ingredients until smooth in a food processor.
Pour ingredients back into pot, add heavy cream, and reheat being careful not to boil.
Season to taste with salt and white pepper. Drizzle with maple syrup and serve warm with crusty bread.
Spicy Maple Glazed Pork Chops - Serves 4 – 8
Preheat oven to 400° F.
Mix the maple syrup, horseradish and chile powder well.
Sear the pork chops on both sides then place in a baking dish. Set aside half of the glaze for finishing.
Baste the glaze over the chops and continue basting while the chops finish cooking.
Pour the reserved glaze over the chops just before serving.
Chicken Breasts with Soy Maple Glaze - Serves 4
Add all ingredients to sauce pan and simmer 20 minutes.
Strain through fine mesh sieve. Pan sear four boneless chicken breasts (a 1-1/2 lb. pork tenderloin or 24 large sea scallops).
Preheat oven to 325°F. Place seared breasts in shallow baking pan and pour glaze on top, basting with glaze every five minutes; and bake uncovered 15 minutes or until done.
Serve with fresh roasted brussel sprouts and steamed basmati rice or couscous.
As an alternative, try reducing the strained glaze by 1/2 and use it as a sauce to drizzle over grilled salmon or boneless pork chops.
Maple Vinaigrette Salad Dressing - Yield Approximately 1½ cups
Shake vigorously prior to use.Store in refrigerator.
Maple Custard with Sugar Pecans
Preheat oven to 325° F. Spoon teaspoon of maple syrup into each of twelve ½ cup ramekins, swirling to coat the bottoms. Arrange the ramekins in a large roasting pan.
In a large stainless steel bowl, whisk the yolks with the whole eggs until blended. Whisk in the remaining 3 cups of maple syrup. Pour the mixture into the ramekins. Carefully pour enough very hot water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with foil and bake for 55 minutes, or until the custards are just set.
Using tongs, immediately remove the ramekins from the hot water and let cool to room temperature. Refrigerate the custards for at least 6 hours or overnight.
Meanwhile, in large skillet, melt the butter. Add the pecans and stir to coat with butter. Cook over moderate heat until lightly browned, about 5 minutes. Put the granulated maple sugar in a large bowl. With a slotted spoon, transfer the pecans to the bowl with the granulated maple sugar and toss to coat. Transfer the nuts to a baking sheet, shaking off any excess sugar. Sprinkle lightly with salt. Let cool.
Carefully run a thin knife around each custard. Dip each ramekin in a bowl of boiling water, and then quickly invert the custard onto a plate. Spoon whipped cream over the custards, garnish with the sugared pecans and serve.
Make ahead, the custards can be refrigerated for up to 2 days. The sugared pecans can be stored overnight in an airtight container.