Maple Mayhem Week: Your Favorite Maple Recipes

maplemayhemAs we all know, Maple Mayhem is released this week. We love the maple recipes Jessie includes in her books, and being New Englanders, we have a few of our own to share:

Julie: Brussel Sprouts, Bacon, and Maple Syrup. I’ll just let that sit for a bit. I first saw this recipe on Boston.com, and have tweaked it a bit over the years.

2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
3 tablespoons maple syrup
5 slices of bacon, cut into 1/2-inch pieces
Salt and pepper, to taste
1. Set oven at 400 degrees. Have on hand a large rimmed baking sheet.
2. In a bowl, toss the Brussels sprouts with olive oil, maple syrup, bacon, salt, and pepper. Spread the mixture in a single layer on the baking sheet.
3. Roast for 25 to 30 minutes, turning several times, or until the Brussels sprouts are tender and caramelized and the bacon is crisp and golden. This can take up to 40 minutes.
You can also add carrots or parsnips to the mix.

Edith: Geez. I don’t use maple syrup anywhere except on top of pancakes and French toast. So here’s my favorite pancake recipe, that I got from a certain Country Store Mysteries series.

PancakesWhole Wheat Banana Walnut Pancakes

Ingredients:
2 c whole wheat flour
1 T baking powder
1 t salt
1 T brown sugar
3 eggs
2 c milk or buttermilk (of any fat content)
¼ c oil
½ c finely chopped walnuts
2 bananas, thinly sliced
Butter for cooking
Greener Pastures maple syrup
Plain or vanilla yogurt, or sour cream.

Directions:
1. Preheat a wide skillet or griddle to medium.
2. Mix the dry ingredients together.
3. Beat the eggs, then add the milk and oil.
4. Stir in the dry ingredients and beat until smooth.
5. Fold in the walnuts and bananas.
6. Melt one T of butter in the pan and spread it evenly.
7. Form pancakes of the size you like and cook until bubbles form and pop.
8. Flip the cakes and cook until done.
9. Serve with warm syrup and top with butter, yogurt, or sour cream.

pumpkin whoopie piesBarb: Did you ever have one of those situations where you are asked for something and you’re like–“Oh my gosh, I have exactly the thing right here!” Well that just happened to me. I needed a recipe with maple syrup and there’s one in Musseled Out, the third Maine Clambake Mystery, which I have just turned in to my editor. It’s a fall book, and the recipe is for Grandma Snowden’s Pumpkin Whoopie Pies. Whoopie pies are the State Snack of Maine, where they were invented. (Unless you believe some crazy people from Pennsylvania.) So it’s Sugar Grove meets Busman’s Harbor. I smell cross-over. The recipe is long, so I put it on a separate page, with a link here.

Jessie: One of my favorite maple recipes is one that is perfect for those last minute calls you get to contribute something to a bake sale. It is quick, easy and gets rave reviews.

Maple Blondies

1 stick or 1/2 cup of butter

¾ cup light brown sugar

¼ cup pure maple syrup

1 large egg

½ teaspoon maple extract

1 cup all purpose flour

¼ teaspoon nutmeg

a pinch of salt

Preheat the oven to 350 F. Spray a 8 x 8 baking dish with non-stick cooking spray.

In a saucepan heat the butter and brown sugar over low heat until the butter is melted and the sugar is dissolved. Remove from heat and stir in the maple syrup, egg, and maple extract. In a separate bowl whisk together the flour, nutmeg and salt. Add the dry ingredients to the contents of the saucepan. Whisk together until smooth. Pour into prepared baking dish and bake for 22-28 minutes.

These are meant to be soft, even a bit undercooked by most baking standards. If this is not to your liking, increase the baking time by three-minute intervals until a desired degree of firmness is achieved.

Sherry: I confess I don’t have a lot of recipes that use maple syrup. I, like Edith, usually use it on pancakes or French toast. However, I did hit on something really simple. Even  been trying to eat less carbs and The South Beach Diet has dessert recipes that call for ricotta cheese and things like mini chocolate chips, vanilla or lemon zest. I’m sure you can see where this is going. One night we didn’t have any of those things but we did have maple syrup so we tried a half cup of ricotta with a drizzle of maple syrup. It’s delicious.

Readers: Any favorite maple syrup recipes?

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About J.A. Hennrikus/Julianne Holmes

J.A. (Julie) Hennrikus writes the Clock Shop Mystery Series under the name Julianne Holmes. JUST KILLING TIME, the first in the series, was published in Oct 2015 and was nominated for a BEST FIRST NOVEL Agatha award. CLOCK AND DAGGER was released in August 2016. CHIME AND PUNISHMENT will be released in August 2017. Julie's Theater Cop series will debut in the fall of 2017. A CHRISTMAS PERIL is the first in this series about an ex-cop who runs a theater company. wears two hats. Her short stories have been published by Level Best Books: “Tag, You’re Dead” in THIN ICE, “Her Wish” in DEAD CALM, and “The Pendulum Swings, Until It Doesn’t” in BLOOD MOON. Julie is an arts administrator and arts advocate. She tweets her writing life as @JHAuthors, and her other life as @JulieHennrikus. She is an avid theater goer and a member of Red Sox nation. Her website is jahennrikus.com, and she blogs with WickedCozyAuthors.com and KillerCharacters.com.

10 thoughts on “Maple Mayhem Week: Your Favorite Maple Recipes

  1. Like Edith, I usually use maple syrup on maple syrup holders (waffles, pancakes, French toast, etc.) However, my mouth is watering at these recipes.

  2. Thanks, Julie and Wickeds for adding to the maple section of my recipes folder! My favorite recipe, Mémère’s Tarte au Sucre (Mémère’s Sugar Pie), comes via Québec from my great-grandmother Clarisse Jean (everyone in the family called her Mémère). She said you could tell where a person came from by either of their recipes for maple sugar or pork pie. This is her recipe. It’s very simple. I make it every Thanksgiving and Christmas, as I do her tourtière (not-quite-as-simple pork pie).

    Mémère’s Tarte au Sucre
    1/2 C Maple Sugar
    1/2 C Brown Sugar
    1/3 C Whipping Cream
    2 T Flour
    1 Unbaked 8″ Pie Shell
    Mix maple sugar, brown sugar, and flour.
    Sprinkle evenly in the pie shell.
    Pour cream over sugar mixture and bake at 350° F until the
    pastry is golden brown (35′-40′).
    Serve warm.

    Mémère substituted brown sugar for maple sugar when maple became expensive. Most people I know who make traditional Québec sugar pie use brown sugar. I sometimes make it with maple syrup, and it’s great, but it isn’t the same pie. It’s more like a Québécois sort of flan pie.

    My mémère, Clarisse Jean, was from Saint-Jean-Port-Joli, a small village on the south side of the Saint Lawrence River. The village began life as a seigneury, a kind of semi-feudal land distribution system established by Cardinal Richelieu in 1627 New France. This was how my French ancestors acquired their land in Québèc. Other of my ancestors acquired their land in Canada in different ways—story for another day.

  3. I don’t have any maple syrup recipes at all. I’ve been on a brussel sprout kick though and will try this recipe tonight!.

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