Return to flip book view

Maple Pan seared Chicken Developed by Chef Jason Baker JT Bakers Greenwich New York Serves 4 4 boneless skinless chicken breasts 2 cups Pure NYS Maple Syrup 1 4 cup Pure NYS Granulated Maple Sugar 1 4 cup lite soy 1 cup water 2 inch piece fresh ginger sliced 3 whole cloves garlic 4 stars star anise 2 tbsp whole coriander Delicious Recipes for Pure New York Maple Add all ingredients to sauce pan and simmer 20 minutes Strain through fine mesh sieve Pan sear four boneless chicken breasts a 1 1 2 lb pork tenderloin or 24 large sea scallops Preheat oven to 325 F Place seared breasts in shallow baking pan and pour glaze on top basting with glaze every five minutes and bake uncovered 15 minutes or until done Serve with fresh roasted brussel sprouts and steamed basmati rice or couscous TM ith its unique climate soil and forests New York State is naturally perfect for producing maple syrup That s why 100 pure New York Maple is the finest most wholesome maple syrup in the world Behind each bottle there s the story of a state a way of life and generations of maple producers who take special pride in continuing the tradition today New York State Maple Foundation PO Box 104 Taberg NY 13471 315 336 3030 or 585 798 0751 www newyorkmaple com 77833_Maja_Maple Recipe Cards_r2 indd 1 Maple Glazed Root Vegetables Created by Chef Cathy S Parsons New York Wine Culinary Center Canandaigua New York Serves 4 assorted root vegetables turnip sweet potato parsnip beet etc canola oil as needed salt and pepper to taste 1 tbsp chopped fresh thyme 1 tbsp chopped fresh rosemary 2 large cloves garlic finely minced 1 2 cup Pure NYS Maple Syrup Wash peel and dice vegetables Combine salt pepper thyme rosemary garlic and about 1 2 cup of oil in a large bowl Toss vegetables in oil mix and place on a sheet tray in single layer do not pile vegetables or they will not brown evenly Bake in a 375 F oven until golden about 45 50 minutes turning vegetables periodically Remove from oven and immediately transfer to serving bowl Drizzle with Pure NYS Maple Syrup and toss to coat TM W As an alternative try reducing the strained glaze by 1 2 and use it as a sauce to drizzle over grilled salmon or boneless pork chops 8 12 13 1 05 PM

Maple Scones Maple Apple Dumplings Developed by Chris Wickham owner of Glen Mountain Market Watkins Glen New York Developed by Dottie Merle Merle Maple Farm Attica New York Makes 24 28 Scones 24 oz regular flour 24 oz cake flour 8 oz Pure NYS Granulated Maple Sugar pinch of salt Maple Nutrition Information It is surprising that something that tastes as good as maple syrup also can help you meet your daily nutrition requirements Each 1 4 cup of New York State maple syrup contains 7 percent calcium and 1 percent potassium It also contains no fat or cholesterol Maple syrup is low in sodium 8 milligrams per 1 4 cup Maple syrup has no more calories than sugar Both have about 200 calories per 1 4 cup About Maple Syrup Maple syrup must meet exacting standards for purity High quality Grade A syrup can be made only by the evaporation of pure maple sap and by weight must contain no less than 66 percent sugar New York Grade A maple syrup is classified according to its color The darker the syrup the stronger the maple flavor Other Maple Products Maple Cream A smooth textured spread for use on toast English muffins doughnuts cupcakes or as a glaze on ham Granulated Maple Sugar Use in baking coffee and tea sprinkle on cereals food dishes and desserts Soft Maple Sugar A delicious confection with a delicate maple flavor 77833_Maja_Maple Recipe Cards_r2 indd 2 2 3 4 tbsp baking powder 18 oz butter softened 5 eggs 24 oz buttermilk 8 oz jar of Pure NYS Maple Cream Preheat oven to 400 F Combine regular flour cake flour salt and baking powder Blend in Pure NYS Granulated Maple Sugar butter and eggs then add buttermilk Blend till all ingredients are mixed Using a 4 oz ice cream scoop arrange on a lightly greased cookie sheet Bake for 16 to 18 minutes or until golden brown Immediately remove from cookie sheet and cover with a generous amount of Pure NYS Maple Cream Serve warm pie pastry your own or purchased 4 medium NYS Crispin or Empire apples or your favorite NYS apple 2 cups Pure NYS Maple Syrup 1 3 cup Pure NYS Granulated Maple Sugar 1 2 tsp cinnamon 2 tbsp butter or margarine Heat oven to 425 F Roll out Pastry and cut into about 7 squares Pare and core one apple for each dumpling Place apple in center of each square Mix together the Pure NYS Granulated Maple Sugar and cinnamon fill apple cavities Dot each apple top with about 1 2 tsp butter Bring opposite points of pastry up over the apple Moisten pastry to seal it together Place in baking dish Bake 40 to 45 minutes until crust is nicely browned and apples are cooked through test with fork Put dumpling on serving dish Drizzle with hot Pure NYS Maple Syrup and top with whipped cream or ice cream Maple Ham Brie Puff Pastries Created by Chef Cathy S Parsons New York Wine Culinary Center Canandaigua NY serves 6 1 package frozen puff pastry stacks 6 stacks 2 3 lb smoked ham of your choice sliced into thin strips 2 3 cup Pure NYS Maple Syrup 3 tbsp whole grain mustard or mustard of your choice salt and pepper to taste 1 small wedge brie cheese rind on thinly sliced into 2 long pieces Bake the puff pastries on a parchment lined sheet tray according to the package directions 400 F for 20 25 minutes Remove the center of the baked pastry along the perforated lines In a large saut pan saut the ham Pure NYS Maple Syrup and whole grain mustard until most of the water from the ham evaporates and the liquid turns thick and syrupy about 3 5 minutes Season with salt and pepper to taste Stuff each of the baked puff pastry towers with some of the saut ed ham Drizzle extra sauce into each tower Criss cross 2 small pieces of brie cheese on top of the tower and broil until melted Serve warm 8 12 13 1 05 PM