Maple Syrup Recipes

From Chef Bobby Flay ... The corn is grilled with the husks on, and then it's coated with a spicy-sweet glaze. The glaze is a mixture of butter, maple syrup, garlic, and chipotle chiles. It's an easy recipe with extraordinary results. This corn is amazing and unlike any corn I've had before! The combination of maple syrup and chipotle chiles is perfect; the two ingredients balance each other out, so the glaze isn't too sweet or too spicy. It's a classic side with a modern twist, and it pairs well with everything from barbecued chicken to Cuban-style pork. Here's the...

Great grilling recipe! These ribs are the perfect combination of sweet sauce (with a fiery kick!) and fall-off-the-bone tender meat. You'll be licking your fingers and asking for seconds! Cayenne-Cinnamon Ribs With Maple Glaze from McCormick Ingredients: 1/4 cup firmly packed brown sugar 1 tablespoon garlic powder 1 tablespoon paprika 1 teaspoon ground cinnamon 1 teaspoon crushed or ground red pepper/cayenne 1 teaspoon salt 3 pounds pork baby back ribs 1/4 cup maple syrup Instructions: 1. Combine brown sugar and spices in a small bowl. Rub spice mixture onto both sides of ribs. Place ribs in single layer in foil-lined...

Summer season fruit makes great dessert with maple sauce  Serves 4 4 ripe peaches 4 tbsp maple syrup a pinch vanilla seeds, about the contents of 1 pod juice of 1 lime Set the oven at 200C/gas mark 6. Wipe the peaches and slice them in half. Discard the stones and place the fruit, cut side up, in a shallow baking dish. Put the syrup in a bowl with the vanilla seeds and the lime juice. Mix well then pour over the peaches. Bake for approximately 35 minutes till the peaches are tender. It is good to baste the fruit...

This bistro-style steak recipe is from a Make it Beef recipe booklet put out by Canada's Beef Information Centre. Bavette is a large-grained, beefy, bottom-sirloin flap steak that’s similar to flank steak. You can use top sirloin, flank or tri-tip steaks if you prefer. Pan-Seared Bavette with Chili-Maple Sauce 1-1/2 lb (675 g) bavette (beef bottom sirloin flap steak), at room temperature 1 tsp (5 mL) Chinese five-spice powder (a blend of star anise, cloves, cinnamon, fennel and Sichuan peppercorns) Kosher salt + freshly ground black pepper to taste Olive oil Chili-Maple Sauce: 1-1/2 cups (375 mL) chicken (preferably sodium-reduced)...

This pudding looks quite impressive turned out on a platter.   By Jennifer Jordan, The West Australian  Serves 8 to 10 30g butter to rub over pudding mould 1/4 cup maple syrup 220g self-raising flour 2 tsp baking powder 120g softened butter 120g caster sugar 4 big eggs 160ml milk zest of one orange icing sugar to dust Syrup glaze: 1/4 cup maple syrup 1/4 cup orange juice Butter a 1.5-litre pudding mould. Pour the first lot of maple syrup into bottom of mould. Sift the flour and baking powder in a big bowl. Set aside. Beat the butter and...