While maple syrup pairs great with pancakes, it also compliments a ton of other foods. We use it in a variety of recipes; everything from side dishes to meat entrees. It's a great substitute for other sweeteners and adds a depth of flavor tapped straight from the earth. Here are some of our favorite ways to use maple syrup. We hope this inspires you to use it in a variety of ways!
Maple Ginger Granola
Yield: 10 cups
1/4 cup flax seeds
6 cups old fashioned oats
2 cups sliced almonds
1 cup hulled (not roasted) green pumpkin seeds
1/2 cup hulled (not roasted) sunflower seeds
1 teaspoon salt
3/4 cup olive oil
3/4 cup 100% pure Cragged Mountain maple syrup
1/3 cup crystalized ginger, finely chopped
2 cups dried apricots, finely chopped
2 cups dried apples, finely chopped
Preheat oven to 350°F
Grind flax seeds in spice grinder to a fine powder; add to a large mixing bowl.
Add oats, almonds, pumpkin seeds, sunflower seeds, salt, oil, and 100% pure Cragged Mountain maple syrup to mixing bowl; stir to combine.
Spread mixture evenly between two 9x13 baking pans.
Place pans in upper and lower thirds of oven. Bake for 30 minutes or until golden brown; rotate pans halfway through baking.
Cool completely. Add ginger, apricots and apples; stir to combine.
Maple Creme Brulée
Yield: 8 servings
Creme brulée ingredients:
2 cups heavy cream
1 1/2 teaspoons vanilla extract
3 egg yolks
7 tablespoons 100% pure Cragged Mountain maple syrup
Caramelized maple ingredients:
1/2 cup sugar
3 tablespoons water
3 tablespoons 100% pure Cragged Mountain maple syrup
1/2 cup cream
3 tablespoons butter
Preheat oven to 325°F.
Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, add the vanilla extract. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color.
Either pour the mixture into individual molds or into a pie pan.
Remember the custard will lose a bit of volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into a baking sheet to reach halfway up the sides of the molds or pie pan. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
Cook for 40 minutes to 50 minutes. The custard should tremble/jiggle when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put back in the oven and check every 5 minutes or so until they are ready.
Remove the molds or pie pan from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator.
While the custard is baking you make your caramelized maple glaze. In a saucepan, cook sugar and water over medium heat until caramelized. Add maple syrup and cream and continue cooking to a consistent thickness. Incorporate butter. Keep in the refrigerator until serving as a delicious garnish on the maple creme brulée.