Maple Syrup
15 recipes found
Chia Pudding
Cultivated and consumed since ancient times, chia seeds are lauded these days for their high concentrations of beneficial nutrients like omega-3 fatty acids and fiber. The seeds become pleasantly gelatinous and pudding-like when soaked in liquid. A bowl of plumped chia seeds is a blank canvas; the tiny pearls are mildly earthy, which makes sweet and bright additions welcome. Prepare the pudding as written, for four portions, or scale up or down to suit your needs.
Smoked Salmon Without a Smoker
Cold-smoking salmon is a time-honored tradition in Indigenous communities in Alaska and the Pacific Northwest, as well as other cold regions where wild salmon runs. The days-long process of infusing the fish with wood smoke without heating it is a tricky one that requires a smokehouse. To replicate the subtle smokiness and tender chew, this recipe cures the fish using a dry brine seasoned with coffee beans, smoked paprika and mezcal, ingredients that bear the scent of fire. A fillet of uniform thickness will yield a consistent firmness, while a tapered one will have thin ends that become like jerky. If you’re concerned about uncooked salmon, you can start with flash-frozen fish, thawing it thoroughly and patting it dry before curing, or you can cook the salmon after it’s been cured.
Boozy Apple Crunch Cake
This cake is loosely inspired by German apfelkuchen, a simple apple cake that capitalizes on humble ingredients and great seasonal produce. In this version, brown butter, bourbon, almond and a hint of citrus perfume the custardlike cake, which gets an extra bourbon soak after baking for good measure. Slicing the apples thinly allows for them to nestle in a cozy pile in the center of the cake, almost as if the cake itself were laminated with apples, cooking through while maintaining a nice crisp bite. The top, a mixture of coarse turbinado sugar and chopped slivered almonds, provides a necessary crunch that sparkles. Boozy, crunchy and chock-full of apples, this cake can be served warm with ice cream or at room temperature, and is sure to be the “it” dessert at any fall function.
Sweet Potato and Brown Butter Snacking Cake
A snacking cake is something that can be made with everyday ingredients, often in one bowl and baked in a single layer. The best ones are fit for a celebration but also so easily assembled that they feel casual enough for snacking. This sweet potato cake comes together in about an hour, making for a perfect low-effort dessert that pays dividends. The cake itself is a cinnamon- and nutmeg-scented spice cake, owing its moist and tender texture to grated sweet potato and the addition of maple syrup. The star of the show, however, is the brown butter cream cheese frosting, which is at once nutty, caramelized and slightly tangy. Take care to ensure the brown butter and cream cheese are around the same temperature and texture, so that they emulsify properly and the frosting doesn’t split (look curdled). Move over, carrot cake! A new root vegetable is here to steal the spotlight.
Apple Butter Breakfast Bars
These lightly sweetened, chewy little bars are made with rolled oats, apple butter, cinnamon and maple syrup — all the essentials for a cozy breakfast. Try them freshly baked with a hot latte, or top them with a little bit of yogurt, fresh berries and a drizzle of honey for a fun breakfast sundae. You could even finish the day with a square tucked under a big scoop of vanilla ice cream. Is it cake? Is it a breakfast? You decide.
Maple Sausage and Egg Muffins
This riff on baked egg muffins leans on frozen breakfast sausage for fast weekday flavor. The hint of maple syrup — plus a generous amount of Cheddar cheese — makes these a hit with kids and adults alike, and the short ingredient list makes them doable even on busy mornings. Leftover muffins can be reheated in the oven or microwaved for an even faster breakfast.
Mustardy Sheet-Pan Salmon With Greens
A punchy mix of tangy Dijon, sweet maple, sharp garlic and fresh dill is slathered onto salmon fillets here, bringing major flavor to this quick, weeknight dish. Tender greens get tucked around the fillets on a sheet pan splashed with wine, where they wilt and crisp while the salmon bakes. By the time you finish a glass of wine yourself, you’ll have dinner on the table.
Whole Wheat Maple Zucchini Bread
This zucchini bread is not flashy, but its simple goodness will have you making it again and again. Moisture is an essential for a good zucchini bread, and while grated zucchini typically provides it, this recipe gets some additional help from olive oil and buttermilk. The incorporation of cardamom and orange zest will make your home smell like the most fragrant of bakeries. Maple syrup also adds a subtle sweetness and balances the earthiness of the whole-wheat flour. This zucchini bread is lovely as written, but you can also incorporate mashed bananas, fresh berries, chopped chocolate or your favorite nut.
Golden Diner Pancakes
This game-changing pancake recipe from Sam Yoo, the chef and an owner of Golden Diner in Manhattan’s Chinatown, combines all the nostalgia of diner pancakes with innovative techniques for a dish that makes your eyes widen at first taste. Mr. Yoo cooks a yeast-risen buttermilk batter in individual skillets to give them height like Japanese soufflé pancakes and a perfect roundness like those in the flapjack emoji. As soon as he stacks them on a plate, he drenches them with buttery maple-honey syrup, then tops them with salted honey-maple butter, both inspired by Korean honey-butter chips and reminiscent of Werther’s hard candies. A berry compote completes the meal with its fresh tang.
Iced Matcha Latte
Matcha is a finely ground, powdered form of green tea with a distinctly grassy, umami flavor. In traditional Japanese tea ceremonies, high-quality, “ceremonial-grade” matcha powder is prepared with water only. The matcha latte, and its cousin, the iced matcha latte, are both made with milk (and often sweeteners) in a modern adaptation popular in the West. For a hot latte variation, see Tip.
Hellbender’s Masa Pancakes
The chef Yara Herrera is clear: “I didn’t invent the idea of a masa pancake.” But she perfected the form at Hellbender restaurant in Ridgewood, Queens, where the theme of native heirloom corn runs through the tacos and tostadas on the menu. For brunch, masa gives the pancakes a sturdy crackle at the edges around a crisp top. Inside, it infuses the batter with a depth not usually found in pancakes, as does the addition of yogurt, yielding a crumb that’s at once fine and fluffy. Fresh masa, a doughy mass of ground nixtamalized corn, can be purchased from tortillerias and some Latin markets (see Tip). It’s blended into a batter that stays light using Ms. Herrera’s technique of cooking tall pancakes in tiny individual skillets. But masa harina, shelf-stable flour ground from dried masa, is more readily available and can be substituted as directed below, with the batter sizzled into the usual flatter rounds.
Chile-Garlic Salmon With Mango and Cucumber Salad
Colorful and complex, this spicy glazed salmon with mango-cucumber salad packs a ton of flavors and textures into a quick weeknight meal. While the salmon roasts in the oven, you chop up a refreshing salad of crunchy cucumber, sweet ripe mango and creamy avocado. Side by side, both components make a bright, breezy meal, but you can also serve with white rice if you’re craving a more filling dinner. The spicy-sweet salmon sauce is built from pantry ingredients (soy sauce, sesame oil, maple syrup, garlic and chile-garlic sauce) and readily adapts to your preferred sweetness and spice levels. While the salmon can be eaten the next day, the mango-cucumber salad is best eaten right away, when it’s at its best and brightest.
Baked Salmon With Harissa and Cherry Tomatoes
This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in. The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor. Tunisian harissa adds a nice subtle spice to this dish, but you can also swap it out for biber salçasi, a Turkish red pepper paste that you can find in most Turkish or Middle Eastern grocery stores. Like harissa, biber salçasi comes in both mild and hot varieties, so pick whichever one suits you. Serve the salmon with some steamed rice and lightly dressed greens if you like.
Homemade Protein Bars
Making your own protein bars may sound like a project, but this recipe comes together quickly and doesn’t require turning on the oven. Its greatest appeal, though, is how it combines the crackle of nuts and the creaminess of nut butter with earthy maple syrup. A fat pinch of salt and a touch of pepper bring out the nuts’ toasty bittersweetness. The black pepper sharpens the syrup’s caramel roundness, but try ground chipotle or other dried chiles for a smoky heat. There’s plenty of salt, but if you want even more, sprinkle flakes on top before chilling. Feel free to customize the nuts and seasoning: Just be sure to keep the ratios the same.
Chocolate Chia Pudding
Ideal for a quick, grab-and-go breakfast or snack, chocolate chia pudding is a nutritional powerhouse that takes minimal effort to prepare. Flavored with cocoa powder and warming spices like cinnamon, cardamon and a pinch of nutmeg, this cooling pudding can be prepared with your milk of choice, no cooking required. It does need an overnight rest in the refrigerator to set: For the best texture, stir the pudding mixture together in the evening for breakfast or a snack the next day. The longer the pudding rests, the more the chia seeds will expand and absorb the liquid. Add a splash of milk to thin out to desired consistency when serving, and top with any combination of fruits, nuts and granola.