Sent in by Kathryn J.
6 Tablespoons butter
3/4 cup brown sugar
2 Tablespoons Smoked Maple Syrup
Pinch of salt
1 teaspoon vanilla
Cook together 6 tablespoons of butter with 3/4 cup brown sugar and 2 tablespoons smoked maple syrup in a heavy bottomed pot, stirring frequently. Boil until it reaches 290°F, quickly stir in a pinch of salt and teaspoon of vanilla, and pour out into a baking sheet lined with parchment. Spread with a silicone spatula and allow to cool fully (popping in the freezer helps).
It’s really good as-is, or with pecans stirred in with the vanilla/salt - also can be topped with a layer of melted chocolate/sprinkle of salt and chopped nuts.
To each raw oyster add:
1 drop smoked maple syrup
2 drops rice vinegar
1/8 teaspoon chopped shallot
Suck one down and savor a flavor explosion like no other. Crazy good.
1 pint bay scallops
2 tablespoons butter
1 tablespoon diced red bell pepper
1 tablespoon garlic, chopped
1 tablespoon smoked maple syrup
1 cup good dry white wine
black pepper & parsley to garnish
Melt the butter in a pan, sauté the garlic and pepper briefly.
Add the scallops, wine, and smoked maple syrup.
Cook until most of the liquid is reduced.
Serve garnished, and enjoy with the rest of the bottle of wine.
(1) 2-3 lb. piece of venison backstrap tenderloin
smoked maple syrup
salt & pepper
Generously salt the meat, then put it in a zip lock storage bag with enough smoked maple syrup to cover and let marinate in the refrigerator for 24 hours. Add freshly ground pepper and grill over a hardwood charcoal fire for 12 minutes or till desired doneness. Be the king of deer camp.
Say the words Tofu Stir-Fry. Eyes will roll and children will snicker. But add smoked maple syrup, and you best be considering a double batch!
1 block extra firm tofu, cubed
1 stick celery
1 clove garlic
½ cup snap peas
Smoked maple syrup
Mince the onion, garlic, celery and ½ the carrot into tiny pieces.
Sauté in a mixture of olive and sesame oil.
Add the tofu, the remaining carrot in bite size chunks, and the snap peas.
Add a heavy dash of soy and a light dash of smoked maple syrup.
Cover for 2 minutes then reduce the liquid and stir fry to a finish!
Serve over brown rice.
½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons sesame oil
1 tablespoon Dijon mustard
1 teaspoon tamari or soy sauce
1 tablespoon smoked maple syrup
Combine ingredients in a mason jar and shake till blended.
1 or 2 8oz. New York strip steaks or equivalent
Touch of olive oil
2-3 tablespoons smoked maple syrup
With a loaf of French bread, this can be an amazingly successful one-pan meal.
A double batch of the Quick Dipping Sauce
1 tablespoon minced garlic
½ teaspoon oregano
½ teaspoon rosemary
¼ teaspoon cayenne pepper
Mix ingredients together and apply liberally to quartered chicken pieces and or baby back pork ribs. Cook over a low covered grill or in a slow 325°F oven for 45 minutes or till done (internal measured temperature of 160°F), basting every 15 minutes or so. Best attended to with a glass of ice cold rose.
8 – 12 pieces chicken thighs, with skin
¼ to ½ cup smoked maple syrup
Salt & pepper, to taste
Will work with quail, grouse, woodcock, pheasant, duck, and, of course, chicken.
2-3 cloves minced garlic
½ cup rice vinegar
¼ cup smoked maple syrup
Juice of ½ lemon
1 tablespoon soy sauce
1 tablespoon fresh rosemary
Marinate your birds in this mixture for as long as you can, then grill or broil with high heat until dark golden colored and crisped.
Cover with foil and two dish towels and let rest for 8 minutes.
Serve with boiled new potatoes flecked with butter and chanterelle mushrooms.