Recipes tagged with « Maple Syrup »
Vanilla Frozen Yogurt Remix
Greek yogurt and heavy cream form the base, using maple syrup instead of granulated sugar for complexity. Cinnamon replaces vanilla extract, adding warmth. Salt balances flavors. Blend just enough to combine, pour into a CREAMi™ pint sans lid, freeze 22 hours to avoid blade damage. Onion-clear ice signals ready. Spin on frozen yogurt cycle, respin if icy. Mix-ins optional right after spinning. Texture tight, dense but creamy. Substitutions for sugars and spices detailed. Frozen yogurt technique benefits from watching texture not clock. Practical tips on freezing, blending, and cleaning included to avoid common pitfalls.
Maple Bourbon Apple Twist
Combine bourbon with fresh apple juice, a splash of lemon, and maple syrup for a crisp cocktail with a smooth bite. Shake hard with plenty of ice to chill and dilute just right. Strain over big cubes for slower melting. Garnish with a star anise pod or clove-studded orange slice for aroma and subtle spice. Swapping apple cider for fresh juice adds brightness. Maple syrup replaces simple syrup, giving a richer sweetness that doesn’t overpower. Keep an eye on dilution—too much ice water kills the punch. Stirring briefly finishes the shake with silky texture.
Altered Pecan Pie Bars
Flaky crust made from half whole wheat flour and all-purpose flour, with cold coconut oil replacing butter. Filling uses maple syrup instead of corn syrup, and light brown sugar swapped for muscovado sugar. Cinnamon and ground cardamom for warmth, plus an extra egg for firmness. Baking times shifted slightly with chilling emphasized to keep things tight and buttery. Tactile signals throughout to avoid soggy crusts or curdled eggs. Mix of textures from toasted pecans under custard dripping with woody spices and sweet earthiness. Classic technique with tweaks to handle busy kitchens and ingredient swaps.
Bacon Wrapped Asparagus Twist
Wrapped spears of asparagus with pancetta, kissed with maple syrup and tamari glaze, finished with toasted sesame seeds and a pinch of chili flakes for heat. Roasted until the bacon is crisp and asparagus tender but still snap-worthy. A balance of sweet, salty, smoky, and umami flavors. Quick roasting with a flip halfway through, final glaze caramelizes in residual heat or under broiler. An easy appetizer or side that cuts the grease with the brightness and crunch of fresh spears. Simple substitutions keep you covered in a pinch.
Maple Horseradish Chicken Wings
Chicken wings marinated in a reduced maple-balsamic blend with horseradish and whole grain mustard. Grilled low and slow till skin crisps, the meat pulls from the bone easily. Aromatic hints of star anise and garlic. Marinade thickened to a syrupy body before cooling. Wings segmented at joints; discard wing tip. Hours to soak flavors. Watch for caramelization stages on grill. Salt and pepper only before cooking. Practical for backyard or indoor use with pan-sear alternative.
Caramelized Peaches Maple Chantilly
Ripe yet firm peaches seared until golden, swimming in a sticky maple-butter syrup. A whipped chantilly infused with caramelized maple syrup providing luscious body without eggs or gluten. Crunchy toasted pecans coated in crystalline sticky maple for contrast. Focus on texture—soft, airy, crackly, glossy. Simplified by swapping cream with half Greek yogurt to cut richness, and pecans with toasted walnuts for earthier notes. Cook times vary depending on peach ripeness. Recognize the gloss and slight give in peaches for doneness. Watch the syrup granulate around nuts—not too burnt or sticky. No em dashes here. Programs your taste buds and technique.
Beer Maple Glazed Salmon
Salmon filets glazed with a reduced syrup made from stout beer, maple syrup, tamari, and grainy mustard. The glaze gets thick and sticky, brushed onto salmon before broiling. Cook times adjusted slightly for even cooking. Filets seasoned with salt and pepper, broiled until flaky yet moist. Served alongside a simple barley pilaf with roasted root vegetables. Dark beer and tamari swap for added depth and a subtle umami twist. Quick glaze prep, chill till cool before using. A savory-sweet glaze with a hint of tangy mustard seeds. Crisp top. Aromatic, bold flavors. No dairy, nuts, eggs. Easy broil method.