Maple Recipes - Side Dishes
Please choose a recipe below by clicking on it or just scroll down the page to read them all.
Sauerkraut Salad
Mix
28 oz 796 ml sauerkraut drained
1/2 cup 125 ml chopped onion
1/2 cup 125 ml chopped green pepper
1/2 cup 125 ml chopped celery
Add
1/2 cup 125 ml cider vinegar
1/2 cup 125 ml Olive Oil (or good quality oil)
1/2 cup 125 ml Maple Syrup or to taste
Mix together and refrigerate. Keeps well for 1 week. Serves 6-8.
Squash Delight
A delicious variation, especially nice for people who thought they didn't care for squash!
2 lb 4.4 kg squash a favorite is Hubbard or Buttercup (your choice) cooked and mashed
2 Tbsp 15 ml Maple Syrup
1 medium onion, chopped fine
1 cup 250 ml shredded carrot
1 cup 250 ml sour cream
284 ml can cream of chicken soup
8 oz 250 g package prepared stuffing mix
Prepare squash. In small mixing bowl, combine onion, carrot, sour cream, Maple Syrup and soup. Fold into squash. Prepare stuffing as directed and spread half in bottom of 12" X 7" X 2' baking. Spoon squash mixture on top. sprinkle with remaining stuffing. Bake at 350. F for 30 minutes. Serves 6.
Maple Glazed Carrots
1 lb (454 g) cooked carrots
1/4 cup (50 ml) pure maple syrup
1 Tbsp (15 ml) orange juice, frozen concentrate
Mix maple syrup and orange juice in small mixing bowl; pour over cooked and drained carrots. (If you don't have frozen juice, use 1 table spoon (15ml) orange Jello dissolved in warm syrup). Allow to simmer for 5 to 10 minutes. Sprinkle with ginger, if desired.
You can also use this recipe for yams.
Creamy Maple Syrup Dressing
1 cup (250 ml) your favourite mayonaise
1/2 cup (125 ml) pure maple syrup
1/4 cup (50 ml) apple cider vinegar
Mix all ingredients together thoroughly. Chill and serve with salad.
Sweet and Sassy Maple Baked Beans
1 small package navy beans
1/2 cup (125ml) chopped onion
1/2 cup (125ml) pure maple syrup
1/2 cup (125ml) chili sauce
4 slices cooked bacon, broken into pieces
Salt and pepper
Cook beans until soft. Add remaining ingredients in order, mix and pour into bean pot or 3 L casserole. Bake in slow cooker over 325° for 4 to 5 hours. Double the recipe for a larger amount.
Maple Corn Bread
1 1/3 cups (325 ml) sifted all-purpose flour
4 tsp (20 ml) baking powder
1/2 tsp (2 ml) salt
2/3 cup (150 ml) cornmeal
2/3 cup (150 ml) milk
1/3 cup (75 ml) maple syrup
2 eggs, lightly beaten
1/4 cup (50 ml) butter, melted
1/4 cup (50 ml) maple syrup
1/2 cup (125 ml) walnuts, coarsely chopped
Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.
Maple Syrup Barbecue Sauce
3/4 cup (175 ml) pure maple syrup
1 cup (250 ml) ketchup
2 tsp (10 ml) grated lemon rind, optional
1 cup (250 ml) onion, finely chopped
1/4 cup (50 ml) brown sugar, firmly packed
1/4 cup (50 ml) lemon juice
2 Tbsp Worcestershire sauce
1/4 cup (50 ml) water
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) garlic, finely chopped or crushed
1/2 tsp (2 ml) coriander, optional
Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15 to 20 minutes, uncovered, in refrigerator for up to 1 month. Yield: about 4 cups (1 L). Use on your favourite meat. For oven or barbecue.
Cranberry Orange Relish
2 cup (500 ml) cranberry, fresh or frozen
1 tart apple, cored (may be peeled, if desired)
1 orange, seeds removed (keep and use peel)
1/2 to 2/3 cup (125 to 150 ml) maple syrup
1/4 cup (50 ml) raisins
1/4 cup (50 ml) orange marmalade
1 Tbsp (15 ml) lemon juice
Pinch cinnamon, optional
In food processor or grinder, chop cranberries, apple and orange until medium fine. In a 1 qt (1 L) bowl, combine cranberry mixture, maple syrup, raisins, marmalade, lemon juice and cinnamon. Cover and refrigerate for 6 to 8 hours or up to 1 week. Makes about 2 cups. A delicious relish served with turkey, chicken or salad plate.
Maple Jelly
1/2 gal. Grade A Medium Amber pure maple syrup
3 cups cold water
2 teaspoons Genugel (pectin does not work with maple syrup). Genugel is available from maple syrup equipment suppliers.
Whisk the Genugel into the cold water first, then add to syrup. Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil. Boil all ingredients to 217.5 degrees F. (Some people go to 219, but that makes unnecessarily hard jelly and wastes more content). Here is the tricky part - The objective is to make clear jelly in the jar. Any infusion of air through stirring or filling of the jars will put air bubbles into the jelly. It will still taste fine, but won't look as good. It helps greatly to keep a low flame under the jelly while bottling, as this stuff gels really fast and heat keeps it liquid longer. First, skim off the surface foam as minimally as possible. A lot of waste can occur at this point. Second, have a cup or ladle large enough to fill each clean jar with ONE pour. If you have to go back and add more to fill the jar, you will have air bubbles and layering. Cap the filled jars and process them in a hot water bath for 10 minutes at 180 degrees. Depending on how good you are at skimming, a half gallon of syrup will net you five to seven 8 ounce jars of maple jelly. Yield is low and many people don't think it's worth the syrup or the trouble.
Maple-Glazed Butternut Squash
1 medium butternut squash, peeled, seeded, quartered, cut into half-inch slices
4 tbsp. maple syrup
¼ tsp. ground mace
4 tbsp. dark rum
2/3 cup water
Place all ingredients in a large saucepan. Bring to a boil, then simmer for 15 minutes, or until the squash is tender. Reserving the cooking liquid, transfer the squash with a slotted spoon to a heated serving dish. Boil the cooking liquid until it is thickened, then pour it over the squash. Serves 4.
Maple & Balsamic Vinegar Dressing
1 tsp. dry mustard
1 tsp. cilantro
3 tbsp. balsamic vinegar
2 tbsp. maple syrup
1 tbsp. lime juice
1 clove garlic, minced
1 cup extra-virgin olive oil
½ tsp. salt
¼ tsp. black pepper
Mix together the first six ingredients. Whisk in oil until dressing is emulsified. Salt and pepper to taste. Refrigerate to store for several weeks.
Maple Turnip Velouté
Serves 6 Preparation and cooking time: 45 min
80 ml (1/3 cup) butter
175 ml (3/4 cup) minced leek
35 ml (6 tsp) minced scallion
1 L (4 cups) rutabaga or white turnip, diced
500 ml (2 cups) chicken broth
45 ml (3 Tbsp) maple syrup
250 ml (1 cup) heavy cream (35% M.F.)
salt and pepper
Heat the butter in a saucepan and sauté the leek and scallion for 2 to 3 min over medium heat. Add the diced rutabaga or turnip and continue cooking for 3 min. Add the chicken broth and bring to a boil. As soon as it boils, reduce heat and simmer for about 30 min, until the vegetables are tender. Process in the blender until smooth. Return to the saucepan and add the maple syrup and the cream. Season to taste.
Maple Dip
Makes 2 cups Preparation time: 5 min
250 ml (1 cup) ketchup
250 ml (1 cup) vegetable oil
125 ml (1/2 cup) maple syrup
15 ml (1 Tbsp) prepared mustard
1 scallion, finely minced
1 clove garlic, minced
45 ml (3 Tbsp) lemon juice
salt and pepper
Combine all ingredients and mix well. This dip may be served with assorted vegetables as an appetiser, or with a meat fondue.
Maple Glazed Carrots #2
Serves 6 Preparation and cooking time: 25 min
18 small fresh carrots
250 ml (1 cup) boiling water
80 ml (1/3 cup) maple syrup
60 ml (1/4 cup) butter
5 ml (1 tsp) prepared mustard
salt and pepper
Wash and peel the carrots. Place in a saucepan with the boiling water, salt, and pepper. Cover and simmer for 10 min. Drain, reserving the cooking liquid. Place the carrots on a plate. Boil the carrot water until it is reduced to 125 ml (1/2 cup). Add the maple syrup, the butter, and the mustard. Simmer for about 7 min. Season to taste. Add the carrots and cook until they are glazed. Serve hot.
Maple Vinaigrette
Serves 4 Preparation time: 5 min
30 ml (2 Tbsp) pure maple syrup
15 ml (1 Tbsp) prepared horseradish mustard
60 ml (1/4 cup) red wine vinegar
80 ml (1/3 cup) olive oil
1 clove garlic, minced
Combine all ingredients, mix well, and chill. Serve with salads and raw vegetables.