Maple Madness: Sweet Treats with Maple Syrup

We received a big jug of Wisconsin maple syrup for Christmas this year, and we're having trouble keeping it rationed! Real maple syrup is sweet, definitely, but it also has complex flavors of caramel, toasted nuts, and honey. In short, it's irresistible. Which one of these recipes should we make this weekend?

• Apple and Maple Bread Pudding from Bon Appétit - Apples and maple syrup are such a natural pairing.

• Pumpkin Whoopie Pies with Maple Marshmallow Cream Filling from Bon Appétit - Um...Is anyone else's mouth watering?

• Maple Syrup Scones from 101 Cookbooks - Drizzle a little maple glaze on top of these, and we think we'll reach nirvana.

• Maple-Glazed Sour Cream Doughnuts with Sugared Walnut Streusel from Epicurious - All we can say is it's time to break out the deep fryer!

• Maple Cookies from Simply Recipes - Simple, classic, and undeniably delicious.

• Maple Walnut Granola with Dates from Fine Cooking - We'd have to hide this to make sure there's some leftover for breakfast!

• Maple Pudding with Sugared Pecans from Global Gourmet - We imagine this to be like butterscotch pudding...only better.

What are your favorite recipes with maple syrup?

(Image: Bon Appétit)

Comments (11)

I vote for the 101 Cookbooks scones. I've consistently had success with her recipes and recently made her Orange and Oat scones, which were wonderful.

Pancakes (with bacon and fresh-squeezed orange juice).

It may not sound original, but my husband makes the best, most tender little pancakes (we have played around with many, many pancake recipes, but always come back to these ones!) outside of Mitchell London's Fairway Café. (Elaine's Special Pancakes)

Mmmm.

Whoa, maple syrup from Wisconsin? How about Vermont maple syrup? Why does maple syrup come from states that are known for their dairy products? But seriously, these recipes look great and I'll have to try them sometime...with Vermont maple syrup.

My new favorite winter salad, featuring maple syrup, is from COOKING WITH SHELBURNE FARMS by Melissa Pasanen with Rick Gencarelli.

Chop up about half a hearty head of red cabbage. Thinly slice (or julienne, if you are feeling adventurous) 1-2 bosc pears. Toss in a cup of fresh cranberries that have been chopped, if you can still find 'em or dried will work fine if you can't. For the dressing, mix half a cup of plain yogurt, half a cup of maple syrup (preferably from Vermont!), a finely minced shallot, 2 T apple cider vinegar and 1.5 teaspoons of salt. Let it meld together for at least a half an hour and then try not to eat the whole bowl in one sitting.

The cabbage will color the dressing a very vibrant fuschia over time, but the pears manage to retain their color - just a note in case anyone's worried about the make-ahead factor.

While we're sticking up for our local maple syrups....how about Quebec maple syrup? The original home of the red maple leaf.

For a recipe suggestion, how about maple-glazed meatloaf:
http://www.nytimes.com/2006/03/22/dining/221vrex.html

My grandpa has always made maple syrup, and still does, every spring, outside of Rome, NY. All of these recipes sound sooooo good, but I vote for the scones or the doughnuts.

Or waffles, of course.

Grands-pères dans le sirop (grand-fathers in syrup!!!) is my favorite maple dessert EVER! It's simply THE best. And luckily for you, I found the recipe in English: http://cookbookfixation.blogspot.com/2009/12/maple-syrup-dumplings.html

i like maple syrup (from northern michigan, of course!) stirred into my oatmeal. i also used to barista at an organic coffee bar where we used maple syrup to sweeten espresso lattes and chai tea. when i was there i developed my favorite drink (that i now make at home many mornings in the winter): black tea cut with milk (or cream, yummmm) warmed on the stovetop, sweetened with maple syrup. a little goes a long way.

waffles covered with syrup (vermont syrup of course) and topped with bacon. It's also awesome in oatmeal with some dark brown sugar and a splash of plain soy milk.

The 101 recipe sounds good!

My favourite dessert is roasted granola and nuts sprinkled over fresh greek yoghurt and then lashings of cold maple syrup which makes the granola and nuts sizzle, YUMMMM