Maple Syrup Recipes

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...

Frosted with maple cream and filled with melted maple sugar and walnuts, these classic Sticky Buns are so easy to make and so scrumptious for breakfast and dessert!   2 cups warm water (110º to 115º C) 2 pkgs. active dry yeast 1 cup Pure New York State Granulated Maple Sugar 2 tsp. salt 1/4 cup shortening 1 egg 6-1/2 to 7 cups flour 2 tbsp. melted butter or margarine 1/2 cup chopped walnuts 8 oz. jar New York State Maple Cream   Dissolve yeast in water. Stir in 1/2 cup of the sugar, salt, shortening, and eggs. Mix in...

Developed by Dottie Merle, Merle Maple Farm, Attica, NY Pie pastry - your own or purchased 4 medium New York State Crispin or Empire apples or your favorite apple 2 cups Pure New York State Maple Syrup 1/3 cup Pure New York State Granulated Maple Sugar 1/2 tsp. cinnamon 2 tbsp. butter or margarine Heat oven to 425º. Roll out pastry and cut into about 7" squares. Pare and core one apple for each dumpling. Place apple in center of each square.  Mix together the maple sugar and cinnamon  - fill apple cavities. Dot each apple top with about 1/2...

Developed by Chef Jason Baker, JT Bakers, Greenwich, NY Serves 4 4 boneless skinless chicken breasts 2 cups Pure New York State Maple Syrup 1/4 cup lite soy 1 cup water 1/4 cup Pure New York State Granulated Maple Sugar 2 inch piece fresh ginger, sliced 3 whole cloves garlic 4 stars star anise 2 tbsp. whole coriander   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 325º F. Place seared breasts in shallow...