It’s maple season ~ and what better way to celebrate than with my best maple recipes! Go ahead and
hoardstock up on maple syrup, we’ve got some cooking to do!
Maple syrup is, in my opinion, one of the most transcendent flavors on earth. Sweet, complex, and caramel-y, thanks to our old friend the Mailliard reaction. Like fine wine, honey, or cheese, maple syrup has a terroir that makes every batch deliciously unique. But, sadly, it can be tricky to get that amazing subtle flavor to come through in recipes.
Cooking with maple
You have a few different options when incorporating maple flavor into recipes
- maple syrup ~ the real deal, it’s thin in consistency, with a subtle flavor. Choose a dark hued syrup for cooking. It can help to cook the syrup down on the stove to boil away some of the moisture which intensifies the flavor.
- maple sugar ~ maple sugar is made from pure maple syrup and nothing else, and it’s an easy one-to-one replacement for granulated sugar in a recipe. Look for it in larger supermarkets, Whole Foods, and online.
- maple extract ~ I use maple extract often, it’s a great way to enhance the maple flavor in a recipe without having to figure out how to incorporate a ton of syrup. It can sometimes be hard to find, but look for it with the other flavor extracts in your baking aisle, and you can also buy it online. You may have to experiment to find one you love, I use McCormicks.
What’s the deal with color, and grades of maple syrup?
- Maple syrup comes in different shades, and according to Shelburne Farms in Vermont, “darker syrup has a stronger flavor than the lighter syrup, but the quality and sugar content is the same.” Lighter syrup is made earlier in the season, and it darkens as the season progresses.
- We no longer use the terms grade A and B, which mislead people into thinking A was best and B was somehow inferior. Now all syrup is grade A, varying from “Golden” to “Very Dark.” The flavor ranges from delicate to robust, and you may want to consider that when incorporating maple syrup into your recipes.
How to store maple syrup
- Maple syrup technically doesn’t need to be refrigerated, but if you’re storing it for a long period, refrigeration retards the growth of mold on the surface.
- I keep my syrup in the refrigerator so I don’t have to think about it.
- Maple syrup can also be frozen, which is a good option if you are lucky enough to get your hands on the good stuff and can’t use it all.
Maple Walnut Cake with Maple Cream Cheese Frosting
When you really want to celebrate maple season in style ~ this layer cake is it! Three layers of delicious, nutty, maple walnut cake and there’s even maple syrup in the cream cheese frosting.
Maple Granola
Use pure maple syrup instead of honey to sweeten this classic granola. It makes such a great springtime breakfast with yogurt or almond milk!
Salted Maple Caramel Sauce
For pure, unadulterated maple flavor that is just a little bit more versatile than syrup straight out of the bottle, this salted maple caramel sauce is unbeatable. It’s super easy to make, and takes a scoop of vanilla ice cream or simple sliced fruit to nirvana-level goodness.
Maple Walnut Ice Cream
This old fashioned flavor is one of my all-time favorites, and since it’s becoming harder and harder to find in ice cream shops and freezer aisles, it’s the perfect candidate for busting out your ice cream maker.
Maple Brittle
This homemade maple brittle recipe is as easy as pie, made with pure maple syrup (no corn syrup!) toasted pecans, butter, and brown sugar. It’s all natural and fabulously light, crisp, and delicious.
Maple Glazed Pumpkin Muffins
Maple glazed pumpkin muffins give you two of the season’s iconic flavors in one delicious breakfast treat. Moist, pumpkin spiced, and topped with a sweet maple glaze, they have to be the perfect way to start a fall day.
Maple Oat Nut Scones
Maple Oat Nut Scones are a personal favorite of mine, they have the perfect moist texture and wonderfully warm, rich maple pecan flavor.
Maple Walnut Butter
This incredible walnut butter is irresistible ~ I put it in the same camp as Nutella, once you dip your spoon into the jar, there’s no turning back.
The Ultimate Maple Cheesecake
My husband deemed this cheesecake the best dessert I’ve ever made, and I’m not going to argue. This creamy maple experience is not to be missed!
maple walnut apple crisp
You can’t do Fall without apple crisp ~ and bonus points for getting maple in there! This cozy apple crisp has a buttery, crumbly topping that’s lightly spiced and sweetened with maple sugar.
Maple Mustard Dipping Sauce
The dipping sauce is a must with my Soft Pretzel Focaccia Bread, but a bag of pretzels will do in a pinch!
Maple Marshmallows
Making marshmallows is so fun, and this recipe replaces corn-syrup with maple syrup for an elevated flavor profile. S’mores, anyone?
Maple Pecan Pound Cake
This easy quick bread has layers and layers of rich, caramelized flavor from browned butter, maple syrup, toasted pecans, and brown sugar.
Maple Frangipane Pecan Pie
My Maple Frangipane Pecan Pie recipe is a delicious tart filled with a rich pecan frangipane flavored with vanilla bean, bourbon, and maple.
The BEST Maple Walnut Blondies
if I could only have one blondie recipe for the rest of my life it would have to be this one. The warm butterscotch-y flavors of maple and brown sugar along with all those crunchy walnuts are impossibly good. In fact it’s one of the best desserts I’ve ever made.
maple candied brussels sprouts
Maple Candied Brussels Sprouts with Bacon roasted in maple syrup and a little bacon grease (sorry not sorry,) topped with lots of crispy bacon bits!
Salted Maple Pot de Creme with Bourbon Whipped Cream
Maple flavor in silky, creamy, custard form. Bourbon whipped cream picks up the toasty maple notes in the most perfect way.
Maple Cranberry Butter
It’s a luscious cross between lemon curd and cranberry sauce that goes on everything from toast and biscuits to turkey sandwiches.
The Best Maple Cornbread
Cornbread gets a subtle sweet boost of flavor from maple syrup.
maple bourbon pumpkin creme brulee
Maple bourbon pumpkin creme brulee combines what we love about pumpkin pie with the sophisticated drama of creme brulee ~ this is a fun party dessert!
Maple Glazed Oatmeal Cookies
Classic old fashioned iced oatmeal cookies with a delicious maple twist! So good.
Maple Mascarpone Fall Fruit Tart
A crazy quick 4 ingredient puff pastry galette that you can make with plums, apples, pears, figs, or any other fruit you love.
Blueberry Pancake Muffins
These ingenious blueberry muffins with a maple glaze are the next best thing to a stack of blueberry pancakes!
baked brie with maple roasted cranberries
Baked Brie with Maple Roasted Cranberries is an easy holiday appetizer, and it’s so darned pretty!
Do you have the recipe for the pancakes featured on the article?
Yes, those are my lemon poppy seed pancakes, here.
Maple syrup doesn’t freeze.
I always just leave my bottle in the freezer.
I read your recipe for the maple cookies, I was wondering why you use shortening?
You can substitute butter, but sometimes shortening gives cookies a unique texture that I really like. I keep a little bit in the pantry for that reason.
I’m cooking more, doing some deep cleaning and sorting. I love using maple syrup I’ll have to try some of these.. A while back I found a stove top rice pudding recipe using brown rice and sweetened with maple syrup. Nice to use when you have leftover brown rice. Simple ingredients and so good!
I love the idea of a maple rice pudding, that’s on my list.
Over 70 and told to stay in for 3 months. I did the best I could stocking up, but I’ve always tried to be more like a European shopped ( picking up fresh food everyday) and not keep too much food in the house. Surviving on our current stock for a long period of time is going to be a challenge. There wasn’t any regular powdered milk, so I picked up soy and buttermilk. It could be much worse. We’re lucky we’re not in a war zone. Thanks for using your creativity to help.
I love your attitude Kathleen 🙂 I had a wake up call today in Los Angeles when I couldn’t get any grocery delivery, I tried all my regular options, including my beloved Amazon Fresh, and there’s non available. We’ll have to get creative in the kitchen, for sure.
I love maple syrup, and will try some of your recipes! I’m in south Florida. Schools will close tomorrow, and we’re adhering to the same rules everyone has. Hand washing, social distancing, etc.. My uncle is in assisted living, and is not allowed to leave or have visitors. Makes sense with that population being elderly & the most vulnerable. I have cleaned the house a couple of times this week.? I love to cycle, read, sew, and of course cook/ bake , so all that will keep me busy.
Best to all & stay well!
Oh my my mouth was watering just looking at the photos! I’m so boring and usually put it on my peanut butter steel cut oats!
I hope I can get you out of your ‘rut’ Karen 😉
Nice of you, Sue. We are good, cancelled all trips and stay home. But I worry about my elderly mother who says …do not worry about me, stay where you are…. Take good care and be safe
Glad to hear you’re well Alexandra. My dad is in Florida and I’m not sure how and when to visit him. So complicated!
I know, is not easy, but keep contact as often as possible and talk about it. Take care, Sue