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Delhi, New York
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Recipes for Scrumptious Dishes with Unique Maple Flavor
are Sure to Delight Your Friends and Family

Recipes are Coming Soon! Please be sure to check back again.

In the meantime, here are some general ideas to consider:

  • For cooking and baking, Dark “Grade B” Maple Syrup is preferred. The flavor of the lighter grades we enjoy as a topping is too subtle when cooked with other ingredients.
  • In cooking, replace sugar in a recipe with 3/4 the amount of Maple Syrup. For example, if 1/4 cup (4 tablespoons) sugar is called for, use 3 tbls maple syrup instead. Or, use granulated Maple Sugar at the same amount the recipe calls for white sugar.
  • When baking, substitute each cup of sugar with 3/4 cup to 1 1/2 cups Maple Syrup, and reduce the dominant liquid in the recipe by 2 to 4 tbls. You might also add 1/4 to 1/2 teaspoon baking soda to reduce the slight acidity of the syrup. This is not necessary in recipes with buttermilk or sour cream.
  • Likewise think of using Maple Syrup in place of honey or molasses in some recipes. Syrup is usually not as thick and viscous as honey or molasses is, so you may need to reduce water or other fluids used.
  • For a yummy Maple frosting, add 6 tablespoons butter to each cup of maple cream.

  • Maple Syrup is a great way to add sweetness and body to meat marinades and glazes, salad dressings, and soups and stews. It may be the secret ingredient of your winning entry in the next chili cookoff!



  • Blueberry Maple Mousse

    6 egg yolks

    1 pint heavy cream

    3/4 cup maple syrup, heated

    1 pint blueberries

     

    Beat yolks in bowl or top of a double boiler until thick.  Beat in hot syrup.  Put over simmering water and cook, beating constantly until slightly thickened.  Cool.  Beat cream until it forms stiff peaks and fold into the yolk mixture.  Fold in half of the berries.  Pour into 1 ½ qt. mold.  Freeze overnight.  Before serving, garnish with remainder of berries. Serves 8-10

     

    Maple-Glazed Carrots

    3 - 16 oz. Bags baby carrots or

          3 lbs. Carrots, peeled and cut

          Into 3" x ½" sticks

    4   T butter

    1    t salt

    ½ Cup maple syrup

     

    In 12" skillet over high heat, heat 1" water to boiling. Add carrots: heat to boiling. Reduce heat to low, cover and simmer 8 to 10 minutes, until carrots are crisp- tender.  Drain.  Return carrots to skillet; add butter and salt.  Over med-high heat, cook, stirring carrots occasionally until they are glazed and golden, about 10 - 15 minutes.  Pour maple syrup over carrot mixture; heat to boiling.  Boil 2 minutes, stirring frequently until carrots are lightly coated with glaze.  Remove carrot mixture to platter, makes 10 accompaniment servings.

     

    Maple Corn Muffins

    1 1/3 Cups flour          2 eggs

    2/3 C cornmeal            2/3 C milk

    3 t baking powder      ½ C maple syrup

    ½ t salt                        ½ C melted butter

     

    Sift dry ingredients together.  Beat eggs in bowl, add milk, maple syrup and melted butter. Blend dry ingredients in quickly to just moisten flour. Pour into 12 muffin tins, bake @ 425* for 20 minutes.

     

     


    Broiled & Curried Scallops

         2 lbs. fresh or breaded scallops

         ¼ cup maple syrup

         ¼ cup prepared mustard

         1 tsp. lemon juice

         1 – 3 tsp. curry powder, depending on preference

     

    Line broiler pan with foil and arrange scallops in it. Combine syrup mustard, lemon juice and curry powder, brush half of this sauce over scallop tops and slide pan under broiler.  Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.

     

     

     

    Click here if you’d like us to send you an email when the recipes page is completed.

    Maple Syrup Cookbook

    For serious connoisseurs, an entire cookbook of Maple Syrup recipes!

    Qty:   

    Cookbook — $14.95

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