Maple Syrup Recipes

Maple Marinated Chicken Wings
by Kathy Desmarais

3 lb. chicken wings
6 oz. soy sauce
1 1/2 tsp. ground ginger
1 tsp. ground mustard
1/4 tsp. garlic powder
1 1/2 Tbsp. maple syrup
1 tsp. dried chives

Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a separate bowl; reserve some sauce for basting wings during cooking. Place a layer of wings in a bowl or baking pan. Pour enough marinade over wings to coat them. Continue to add layers of wings and marinade, one layer at a time, until all of the sauce is used. Cover and refrigerate for at least 4 hours. Remove from refrigerator. Preheat oven to 375-degrees F. Arrange wings on foil-covered baking sheet. Use a pastry brush to paint each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.

Maple-Walnut Oat Muffins
from the Maple Syrup Cookbook
by Ken Haedrich

I love oats in breads. The subtle oat flavor really shines here, reinforced beautifully by a sweet maple note. Very fragrant, these muffins will draw a crowd to your kitchen at any hour.

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1 1/4 cups old-fashioned oats
1 cup whole-wheat flour
1/2 cup unbleached or all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1 cup buttermilk
1/2 cup pure maple syrup
1/4 cup vegetable oil
1/2 cup finely chopped walnuts

1. Preheat oven to 400-degrees F. Grease a 12-cup muffin tin and set aside.

2. Process the oats in a food processor or blender until they are reduced to a coarse powder; it is fine if some larger flakes remain. Measure exactly 1 cup of this oat flour and combine it in a large bowl with the wheat and all-purpose flours, baking powder, baking soda, and salt. Toss to mix.

3. Beat the eggs in a separate bowl, then blend in the buttermilk, maple syrup, and oil. Make a well in the dry ingredients, pour in the egg mixture, and stir just to blend. Fold in the walnuts. Divide the batter evenly among the muffin cups.

4. Bake for 20 minutes, or until golden. Serve hot.

Yield: 12 muffins

Ham Steak in Rum-Raisin Sauce
from the Maple Syrup Cookbook
by Ken Haedrich

Here's a simple tasty way to prepare ham steaks. Try this with biscuits and Braised Onions with Bacon (page 72).

1 pound ham steak
1 cup apple cider
1/4 cup plus 2 Tbsp. pure maple syrup
1/4 cup dark rum
2-3 Tbsp. orange juice, preferably fresh
1/2 cup raisins

1. Preheat oven to 350-degrees F. Put the ham steak in a shallow casserole dish slightly larger than the steak. Set aside.

2. Bring the cider, 1/4 cup of the maple syrup, the rum, orange juice, and raisins to a near boil in a small saucepan. Cover and let sit for 10 minutes. Remove the raisins with a slotted spoon, put them in a small bowl, and spoon enough of the hot liquid over them to cover completely. Pour the remaining liquid over the ham and bake for 1 hour.

3. When the hour is up, remove the ham from the oven and preheat the broiler.

4. Combine the raisins and their soaking liquid in a food processor or blender with several tablespoons of the casserole juice and the remaining 2 tablespoons maple syrup. Process briefly--a little roughness is good--and pour it directly over the ham. Place the ham under the broiler for just a few moments, until it sizzles and browns; keep a close eye on it. Serve hot.

Yield: 2-3 servings

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