Recipes tagged with « Maple Syrup »
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.