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FeedMarch 2008 Savvy Host Recipes
Following recipe provided by the Minnesota Maple Syrup Producers Association
Maple-Seasoned Salmon with Rosemary-Orange Glaze
Serves 22 Tbsp. all-purpose flour
½–¾ lb. salmon fillet, about ½–¾ in. thick, skinned
1 Tbsp. butter
½ c. orange juice, freshly squeezed
¼ c. Chardonnay
½ tsp. fresh rosemary, chopped
1 Tbsp. shallots, minced
1 Tbsp. pure maple syrup
salt and pepper, to taste
In a shallow bowl, combine flour, salt, and pepper. Dredge salmon fillet in flour mixture; brush off excess flour and set aside. In a skillet, melt butter over medium heat. Add salmon and sauté for 1–2 minutes per side. Add orange juice, Chardonnay, rosemary, and shallots; boil until liquid is reduced by half (about 3 minutes). Stir in maple syrup. Cut salmon in half, top with sauce, and serve.
Following recipes adapted with permission from the Maple Syrup Cookbook by Ken Haedrich (Storey Publishing, 1989).
Maple Beef Teriyaki
Serves 8 as a main course, or 16 as an appetizer¼ c. pure maple syrup
¼ c. tamari or soy sauce
2 Tbsp. vegetable oil
2 Tbsp. sesame oil
1 Tbsp. five-spice powder
2 lbs. lean beef, sliced across the grain
into ¼-inch strips
Mix the maple syrup, tamari, vegetable oil, sesame oil, and five-spice powder in a large non-reactive bowl. Add the beef and toss well to coat. Cover and refrigerate overnight, stirring occasionally. Prepare a grill or broiler for medium-high heat. Drain the beef and pat dry with paper towels. Thread the meat onto 8 long or 16 short skewers. (If using wooden skewers, soak them in water for 30 minutes before threading with beef.) Grill or broil the beef until tender, turning occasionally, about 6 minutes, for medium-rare.
Maple-Roasted Root Vegetables
Serves 43 medium carrots, peeled and cut into
1¼-inch chunks
3 medium parsnips, peeled and cut into
1¼-inch chunks
1 small yellow turnip cut into chunks
4 Tbsp. butter
½ c. pure maple syrup
¼ c. bourbon or rum
1½ tsp. kosher salt
black pepper, freshly ground
Preheat oven to 350 degrees. Arrange the carrots, parsnips, and turnip chunks in a single layer in a shallow roasting pan. Heat the butter and the maple syrup in a small saucepan just until the butter is melted, about 2 minutes. Remove from heat. Stir in rum. Pour maple mixture over the vegetables and toss thoroughly to coat.
Sprinkle the vegetables with salt and pepper to taste. Cover the pan with aluminum foil and bake for 25 minutes. Remove the pan from the oven, stir the vegetables, and bake, uncovered, until tender, 20–25 minutes longer.
Creamy Maple Fondue
Serves 4–6½ c. pure maple syrup
2 Tbsp. cornstarch
2½ c. light cream or crème fraîche
2–3 c. firm fruits and berries, cut into small pieces
Gently heat the maple syrup in a small saucepan for 5 minutes. Mix the cornstarch with 2 tablespoons of the cream in a small bowl. Set aside. In a medium-sized saucepan, bring the remaining cream to a simmer over medium heat; add the maple syrup. Whisk the cornstarch mixture into the cream mixture and cook, stirring continuously, until it comes to a boil. Boil while stirring for about 1 minute. Serve the fondue in a small pan over a spirit lamp. Arrange the fruit and fondue forks or skewers around the fondue.
Following recipe adapted with permission from Sweet Maple: Life, Lore and Recipes from the Sugarbush by James Lawrence and Rux Martin (Chapters Publishing, 1996).
Maple Cream Cheesecake
Makes one 9-inch cheesecakeCrust:
4 Tbsp. butter, melted1¾ c. graham cracker crumbs
3 Tbsp. light brown sugar
In a small bowl, stir together butter, graham cracker crumbs, and brown sugar; press into bottom and sides of a 9-inch springform pan.
Cheesecake:
20 oz. cream cheese, softened½ c. sugar
3 large eggs
1 tsp. vanilla extract
¼ c. all-purpose flour
¼ tsp. baking soda
1 c. heavy cream
1 c. dark amber or Grade B maple syrup
Preheat oven to 300 degrees. In a large bowl, beat cream cheese until light and fluffy; beat in sugar, vanilla, and the eggs, one at a time. In a small bowl, stir together flour and baking soda. Add to cream-cheese mixture, and mix well. Mix in heavy cream and maple syrup. Spoon into springform pan.
Bake until firm, about one hour, or until a toothpick inserted in the center comes out clean. When cheesecake is done, turn off oven, but leave cake inside for one hour, then remove from oven and cool on a rack for 30 minutes. Refrigerate. Remove the sides of the springform pan after the cake has cooled.
Topping:
1 c. heavy cream¼ c. pure maple syrup
walnuts, chopped
Beat heavy cream until soft peaks form; beat in maple syrup. Frost the top of the chilled cake with topping and sprinkle with walnuts.
11 ISSUES (1 YEAR)
