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Recipe Friday: National Maple Syrup Day!
Catersource
December 17, 2021
4 Min Read
It’s National Maple Syrup Day! Maple syrup is a distinctly North American product. Canada, the largest supplier of maple syrup, produces over 5 million gallons of it each year!
Native Americans were the first to harvest and boil the sap of the maple tree into a thick syrup–a process that was documented and adopted by early settlers in the 1600s. Tapping a maple tree does no permanent damage to the tree and only 10% of the sap that is produced in a year is actually collected. Many maple trees have been tapped for 150 years or more! D
Maple Syrup isn't just for topping pancakes, waffles, or vanilla ice cream though,it developed into an excellent sweeet addition to any number fo dishes.
Enjoy these recipes from Pure Maple from Canada.
Turkey with Pear and Maple Glaze
Ingredients
1 whole regular or young turkey (about 7 pounds/3.15 kg)
Salt and freshly ground pepper, to taste
1 (28-oz) can pears in natural juice, drain and reserve juice
1 T butter
1 shallot, minced
1 clove garlic, minced
¾ cup dry white wine
1 cup chicken bouillon
½ cup pure maple syrup
2 tsp chopped fresh herbs or ½ teaspoon dry herbs
1 ½ T flour
Method
Preheat the oven to 400° F.
In a roasting pan, place the turkey, breast side up. Season the cavity with salt and pepper; fill with pears, arranging any extra around the turkey. With cooking thread, tie legs together to maintain shape. In the middle of oven rack roast uncovered for 15 minutes; remove from oven. Reduce oven temperature to 325° F.
Meanwhile, in a skillet, heat butter over medium-high heat. Add shallot and garlic; cook and stir until fragrant and golden. Add wine; bring to a boil, stirring frequently, until liquid is reduced to 1/3 the original volume. Add reserved pear juice, bouillon, pure maple syrup, herbs, salt and pepper; bring to a boil. Pour sauce over turkey.
Cover turkey with aluminum foil and return to oven; roast, basting with sauce regularly until the meat easily comes off the bones, about 2 hours and 20 minutes, or for 40 minutes for every 2 pounds of turkey. For a golden color, uncover turkey the last 20 to 30 minutes of roasting.
Remove from oven. Allow to rest 15 to 20 minutes before carving. Meanwhile, remove roasting juices to small saucepot; bring to a boil. Mix flour with a little bit of water; whisk into saucepot; simmer until thick. Serve turkey with the pears and gravy.
Cheesy Maple Mashed Potatoes
Ingredients
1 tsp salt, divided
4 ½ lbs potatoes, peeled and cut into 1-inch cubes (about 10 potatoes)
1 lb strong cheddar cheese, grated (about 2 cups grated)
1 cup whole milk
¼ cup pure maple syrup
1/8 tsp freshly ground black pepper
2 T butter, melted, plus more for greasing pan
1/3 cup breadcrumbs
Method
Preheat oven to 350° F.
Fill large stockpot with water. Add 1/2 teaspoon salt and potatoes. Bring to a boil and cook until potatoes are tender, 15-20 minutes. Strain and return potatoes to pot.
To pot, add 1 1/2 cups cheese, milk, butter, pure maple syrup, remaining 1/2 teaspoon salt and pepper; mash well to combine. Transfer to a greased baking dish.
In a small bowl, mix remaining 1/2 cup cheese with breadcrumbs.
Sprinkle bread crumb mixture evenly over mashed potatoes. Bake until top is golden, about 30 minutes.
Maple Cranberry Bourbon Smash
Recipe courtesy Erin Lynch
Ingredients for Maple Cranberry Simple Syrup
½ cup pure maple syrup
¼ cup water
1 cup frozen cranberries
Method
In a small saucepan, bring maple syrup and cranberries to a simmer over medium-high heat until berries begin to burst, about 5 minutes. Strain and let cool. (Makes enough simple syrup for 6 cocktails.)
Ingredients
1 oze maple cranberry syrup
1 ½ oz bourbon
1 oz unsweetened cranberry juice
Ice
Rosemary sprigs
Method
In a cocktail shaker filled with ice, add maple-cranberry simple syrup, bourbon and cranberry juice. Shake well and strain into a glass filled with ice. Garnish with rosemary sprigs. Enjoy!
Maple Eggnog Tarts
Ingredients for Tart Shells
18 home-made or store-bought tart shells
Method
Bake tart shells according to recipe or package instructions.
Ingredients
2 cups milk or 5% or 10% cream
2 whole eggs
2 egg yolks
½ cup pure maple syrup
3 T cornstarch
½ tsp pure vanilla extract
½ tsp ground nutmeg
¼ tsp ground cinnamon
1 pinch ground cloves
1 oz dark rum (optional)
Method for Maple Spiced Custard
Meanwhile, heat the milk in a saucepan over medium-low heat.
In a bowl, whisk the whole eggs with the egg yolks, maple syrup, cornstarch, vanilla, spices, and (if desired) the rum.
Stir in a ladle of warm milk to warm the eggs.
Pour the mixture into the saucepan and heat over medium, stirring until the custard thickens, about 5 to 7 minutes. When it reaches the boiling point, cook 1 more minute, stirring constantly. Remove from heat and quickly transfer to a bowl.
Cover with plastic wrap and let cool to room temperature, then put into the fridge for at least 1 hour.
Remove from fridge. Stir the custard vigorously.
Assembly
Spoon maple-spice custard into the tart shells. Just before serving, garnish with maple flakes or maple sugar.
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