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 Massachusetts
Maple Recipes
In early spring, when the warm sun finally melts the deep
snow of winter, the sugarhouses of Massachusetts are
bustling with activity.
In them, cold, fresh sap from the sugar maple tree (acer
saccharum) is boiled down in steaming hot evaporators to
make pure Massachusetts maple syrup.
It is not likely the taste of real maple syrup served over a
plate of pancakes will ever be forgotten.
Here in Massachusetts, jugs of this wonderful syrup are
bought each year by thousands of eager customers.
Once at home, the syrup will also top waffles, French toast
and even bowls of oatmeal. Creative cooks have found
Massachusetts maple syrup adds a special flavor when baked
on squash, ham or beans. Maple syrup in drinks and with
fruit dishes is delicious. A dark amber grade is often used
for cooking.
In a syrup producer's household, maple syrup is a common
sweetener. The recipes included here are from our members.
They are shared here with you.
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 Mustard Salmon
Salmon fillets for four
2/3 cup melted butter
½ tbsp. dried dill
½ cup maple syrup
¼ cup Dijon style mustard
Blend ingredients over low heat until melted together. Grill
or broil salmon, basting and turning until flaky and done.
Orange Maple Glazed Wing
1 ½ cups buttermilk
1/3 cup maple syrup
2 oranges, seeded, peeled, and sectioned
1 tsp. cinnamon
20 chicken wings
Process first four ingredients to make a coarse puree. Put
wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning occasionally. Grill and baste with
marinade until done, avoid scorching.
Maple Broiled Scallops or Chicken Breast
4-6 sea scallops per person, or 1" pieces of chicken breast
1/3 strips of bacon, 1 per scallop or chicken piece
¼ cup maple syrup
¼ tsp. horseradish
Mix syrup and horseradish. Wrap each scallop or chicken
piece with 1/3 strip bacon and secure with a toothpick.
Place on broiler pan, brush with syrup, and broil 3 minutes.
Turn, brush, and broil 2-3 minutes more, until bacon is
crisp. Serve hot.
Braised Corned Beef with Maple
4 lbs. Premium corned-beef, desalted
1 cup maple syrup
optional ¼ cup bourbon)
Place desalted brisket on rack in roasting pan and bake at
3250 uncovered for half an hour. Reduce heat to 2750, cover,
and bake 2 hours. Uncover, discard all but ½ cup liquid, add
maple (and bourbon), and continue baking and basting
frequently for 1 hour more. Save liquid as table sauce.
Maple Grilled Grapefruit
2 grapefruit cut in half
½ cup maple syrup
4 tbsp. melted butter
dash cinnamon
handful golden raisins
Combine syrup, butter, and cinnamon, and spread over the cut
half of each grapefruit (You may want to cut each section
free before broiling). Sprinkle raisins on top. Place on
broiler pan about 4" below flame and broil 2-4 minutes.
Serve hot.
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.
Baked Beans with Maple & Rum
4 cups dry navy beans
1 lb. salt pork or ham
1 cup maple syrup
1 cup maple sugar
3 qts. water
1 large onion
1 tbsp. salt
½ cup butter
1 tsp. baking soda
1 tsp. dry mustard
4 apples, cored & unpeeled
½ cup dark rum
Rinse beans, cover with cold water, soak overnight. Pour
beans and water into large pot. Add baking soda and more
water to cover beans. Bring to a boil uncovered and boil
until some of the skins fall off when you blow on them. Line
a bean pot with thin slices of the pork or ham, pour in
beans and water. Roll onion in dry mustard completely and
bury it in middle of the beans. Pour maple syrup and salt
over top. Bake at 3250 for 4 to 5 hours. At the start of the
last hour, place whole apples on top as close together as
possible. Cream maple sugar and butter together and spread
over top of apples. Pour rum over top just before serving.
Maple Apple Pie
5 cups sliced apples
½ cup sugar
2 tbsp. flour
½ tsp. cinnamon
dash of salt and nutmeg
¼ cup maple syrup
½ cup sour cream
pastry for double crust 9" pie
Combine dry ingredients and sprinkle 2 tbsp. of it over
bottom of piecrust. Add the rest to apples, along with maple
and sour cream and stir. Turn into pie and cover with
lattice top. Bake at 4250 for 15 minutes, then bake at 3250
for 45 minutes longer or until nicely browned. Remove from
oven and cool.
Hot Maple Apple Cider
6 cups apple cider
¼ cup maple syrup
1 orange peel cut into strips
1 lemon peel cut into strips
2 cinnamon sticks
spice bag & string
6 whole cloves
6 whole allspice berries
Pour cider and syrup into large pot. Place spices and peels
in center of a spice bag and tie up with a piece of string.
Drop spice bundle into liquid and heat over moderate flame
for about 10 minutes. Remove spice bag and discard. Ladle
maple cider into mugs and serve warm. Optional: garnish with
a stick of cinnamon for stirring, float thin slice of lemon
or orange or whipped cream on top.
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 NUT FUDGE
2 C. maple pure syrup
1/2 C. chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan
Boil syrup and butter to 236 degrees.
Remove from heat and place in a pan of cold water.
Stir vigorously until color begins to change, then add
nutmeats.
Pour into well-buttered 8" or 10" square pan.
Cut into squares while still warm.
MAPLE NUT FUDGE
2 C. sugar
1 C pure maple syrup
2 T. corn syrup
1 tsp. vanilla
1/2 C. milk
1 C. cup chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan
Boil syrup, sugar, milk and corn syrup, stirring constantly
until 238 degrees. Remove from heat. Cool to 110
degrees. Add vanilla, nuts and butter. Beat until thick and
creamy. Pour into 8" pan and cut into squares when chilled.
Maple Macadamia Nut Parfait
Serves 4.
1 pkg. Knox gelatine
1 cup maple syrup
macadamia nuts or other available nuts
1 cup cold water
Soak gelatine in 1/4 cup cold water 5 minutes. Bring syrup
to boil. Stir in gelatine-stir until clear. Add remaining
cold water. Stir. Refrigerate. When mixture is almost set,
beat until fluffy. Put in glasses, then into refrigerator.
When serving, decorate with whipped cream, nuts, or cherries
as desired.
Submitted by Mrs. Forrest Curtis.
Maple Bread Pudding
Serves 4 to 6.
3/4 cup maple syrup
1 tsp. lemon juice
3 slices bread without crusts
2 eggs
2 cups milk
1 T. butter
1/4 tsp. salt
1/2 cup nutmeats or raisins
1/4 tsp. vanilla
Pour maple syrup in top of double boiler. Butter each slice
of bread and cube. Add to syrup. Add nuts or raisins and
lemon juice. Beat together eggs, milk, salt and vanilla and
pour over bread mixture. Do not stir. Set over gently
boiling water. Cook 1 hour. This makes its own sauce. Spoon
it over each serving.
Submitted by Bill and Tina Schneider.
Maple Walnut Ice Cream
Makes 3 pints.
1 qt. cream pinch of salt
1/2 cup granulated maple sugar
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
1/4 cup maple syrup
Scald cream, dissolving into it the 1/2 cup maple sugar and
1/4 cup maple syrup (or use 3/4 cup maple syrup) and the
salt. Chill overnight in a glass container. Freeze in a
crank ice cream freezer, adding nuts and chopped hard maple
sugar before the last 20 cranks. Pack and freeze until hard.
Submitted by Judy Haupt and Tom McCrumm.
Simple Maple Sponge Cake
Serves 10-12.
1 cup maple syrup
6 eggs
1 cup flour
(1 tsp. vanilla-optional)
Separate eggs. Put whites in large bowl, yolks in medium
bowl. Sift flour several times, put in small bowl. Beat egg
whites until stiff, but not dry. Set aside. Beat yolks until
light, add syrup (and vanilla if desired). Beat again to mix
well. Pour yolk syrup mixture into whites and fold gently
with wire whip until blended. Gradually add flour 1 tbsp. at
a time while folding mixture. When blended, pour in large
tube pan. (It seems to come out best for me if this pan is
lightly greased with butter and dusted with flour). Bake at
325' for about 1 hr. Cool on rack, then remove cake from
pan. This cake is especially good with no frosting but
berries and whipped cream.
From: Karin Cook.
Oldtime Maple Gingerbread
Serves 8.
2 cups flour
1 egg beaten
1 cup sour cream
1 cup maple syrup
1 tsp. ginger
1/2 tsp. salt
1 tsp. soda
Combine and sift dry ingredients. Mix maple syrup with
beaten egg and add the sour cream. Combine the mixtures and
bake in moderate oven for about 40 minutes. Serve with warm
maple hard sauce or whipped cream.
From: Cynthia Coolidge.
Blueberry Maple Mousse
Serves 8-10.
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 1/2 qt.
mold. Freeze overnight. Before serving, garnish with
remainder of berries.
From: Ruth Steins.
Maple Bars
Makes Approx. 16 Bars.
1/2 cup sugar
2/3 cup sifted flour
1/2 cup soft shortening (I use 1/4 cup butter and 1/4 cup
shortening)
1 cup nutmeats
1 cup rolled oats
1/2 tsp. baking powder
1/2 cup maple syrup
1 tsp. vanilla
1 egg
Heat oven to 350'. Grease a square pan, 8 x 8 inches. Mix
all ingredients thoroughly. Spread in prepared pan. Bake
30-35 minutes. Cut into squares while still warm.
This recipe came from the Howard J. Grover Farm. Similar
recipes were submitted by Debbie Burnett and Paul and Nancy
Lukaskiewicz.
Maple Syrup Nut Cake
Serves 18.
2 1/4 cups flour
2/3 cup white sugar
3 tsp. baking powder
1 tsp. salt
1 cup maple syrup
1/2 cup soft shortening
1/2 cup milk
2 eggs
1 cup chopped nuts
Sift dry ingredients together into bowl. Add syrup,
shortening and milk; beat 2 minutes. Add eggs and beat 2
minutes. Add chopped nuts and mix well. Pour into 2 greased
and floured 9" pans. Bake in 350' oven for 25 to 30 minutes.
Frost.
From: Pamela Graves.
Maple Butter Frosting
1/2 cup butter
1/4 cup chopped walnuts or pecans
3 cups confectioners sugar
4-6 T. maple syrup
Thoroughly cream butter and sugar, adding maple syrup until
light and spreadable. Add nuts and frost cake.
Submitted by: Jo Burnett.
Easy Maple Squares
3 beaten eggs
1/2 tsp. salt
2/3 cup cooking oil
3/4 cup chocolate chips
1 cup dark maple syrup
1/2 cup chopped walnuts
1 tsp. vanilla 2 cups flour
1 tsp. baking powder
Mix in order given. Pour into 13 x 9 pan, bake at 350' for
30 minutes. Do not over bake.
Submitted by: Vera Lesure.
Maple Walnut Cream Pie
Serves 8.
2 cups milk
dash of salt
2 cups maple syrup
1 tsp. vanilla
3 well-beaten egg yolks
1/2 cup chopped walnuts
6 T. flour
1/2 cup yogurt or whipped cream
Combine milk, syrup, egg yolks, flour in double boiler. Cook
slowly over simmering water-about 1/2 hour. Add dash of salt
and vanilla. Pour in baked pie shell. Sprinkle with half the
nuts. Chill. Shortly before serving spread on yogurt or
whipped cream and sprinkle on the rest of the nuts.
From: Carolyn Westwood.
Maple Oatmeal Drops
Makes 4 Dozen Cookies.
1/2 cup (1 stick) butter
1 3/4 cups all purpose flour
1/2 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 egg
1/2 tsp. ground ginger
1/2 cup maple syrup (dark)
1/4 tsp. salt
1/3 cup dairy sour cream
1 1/4 cups rolled oats (quick)
In a small bowl or mixer, cream butter and sugar until light
and fluffy. Add egg, maple syrup and sour cream. Beat well.
Mix flour, baking soda, cinnamon, ginger and salt. Add to
creamed mixture. Stir in oats. Drop by spoonful on greased
pan. Bake at 375' 8 to 10 minutes. Sprinkle cinnamon and
sugar.
From: Florence Phelps.
Maple Mocha Topping
Makes 2 Cups for Ice Cream or Angel Cake.
2 egg whites (beaten until stiff)
2 tsp. instant coffee
1/2 tsp. vanilla
1/4 cup sugar
3/4 cup maple syrup
Beat until thickened-serve over ice cream or angel cake.
From: Fay Bottum.
Maple Walnut Squares
24 Bars I 1/2 cups flour 2 eggs (beaten) 1/4 cup brown sugar
2 tbsp. flour 1/2 cup butter 1/4 tsp. salt 1 cup maple syrup
1/2 tsp. vanilla 2/3 cup sugar (1/3 maple, 1/3 brown) 1 cup
walnuts (chopped) Combine flour. 1/4 cup sugar and butter in
bowl. With fork, mix until consistency of fine corn meal.
Press mix into greased 9" x 13" pan. Bake at 350' for 15
minutes. Combine 2/3 cup sugar and syrup in small saucepan.
Simmer 5 minutes. Pour over beaten eggs. stirring
constantly. Stir in remaining ingredients, except nuts. Pour
mix over baked crust. Sprinkle with nuts and bake at 350'
for 20-25 minutes. Cool in pan and cut in bars.
From: LeAnn Mason.
Maple Walnut Pie
Serves 6 to 8.
2 tbsp. butter
1/4 cup flour
1 cup maple syrup
1/2 cup water (use fresh maple sap in season)
3/4 cup walnut halves or pieces
Pastry for one 8" or 9" pie shell
Melt butter in small saucepan. Add flour all at once. Cook,
stirring constantly, until mixture is golden brown. Add
syrup and water and cook, whisking constantly until
thickened. Allow to cool for 10 minutes. Add nuts. Pour warm
filling into prepared pit shell. Bake at 350' on center rack
of oven 35 to 4O minutes or until filling is set and crust
is golden brown. cool on wire rack. May be decorated with
nuts, pastry maple leaves, etc. Best if garnished with
whipped cream .
Submitted by: Patricia Wells.
Recipes courtesy of
Massachusetts Maple
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