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A maple for your thoughts.
Much of the world's maple syrup comes from Canada and the extraction of this golden sap was originally tapped by the Iroquois, the Indigenous peoples of Northern America. Similar to honey and vinegar, there are grades of maple syrup and it's safe to say there is a bottle in everyone's kitchen, often partnered with pancakes (and rightly so).
For pancakes' sake
Buttermilk pancakes with Canadian maple
While it is often touted as a 'healthier sugar alternative' compared to its refined neighbours, it's the rich colour and buttery flavour that can be a welcome addition to creams and sauces, as well as cocktails and stews.
Once opened, 100 per cent pure maple syrup does have a shelf-life. It should be kept in the fridge or freezer (even though it won't freeze solid only thicken) to retain the flavour, colour and avoid any moisture or oxidisation filtering through into the syrup.
BRB, we're going in for a tablespoon all the way to a generous glug thanks to these five.
Call me old fashioned...
For those who are partial to a whisky or two.
In a tall tumbler filled with ice, combine:
- 120 ml whisky
- 30 ml of maple syrup
- a dash of bitters
Stir until well combined.
Divide into two chilled whisky glasses and garnish with a large ice cube and an orange peel twist.
Source: Tammi Kwok
A toast to toast
If you've got some ricotta or soft goat cheese lurking, whip it with a 2 tsp of maple syrup. Spread it on your toasted sourdough or milk bun top with figs or persimmon and crush some roast walnuts over the top. Breakfast called...
Playing chicken
In a small bowl, combine:
- 6 tsp maple syrup
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- ½ cup stock
Preheat your oven to 220°C.
In a skillet, seal off 800 g of chicken wings, drumettes, thighs or breasts and then set them aside.
Add the maple glaze into the same skillet with a little sesame or sunflower oil until it starts to bubble. Return the chicken, season with pepper and then pop it into your preheated oven to cook for 20-25 mins until cooked. Remove the chicken and in the skillet add 2 tsp cornstarch dissolved in a little water to form a slurry and thicken the sauce. Pour over your chicken and you're ready to sauce, I mean go.
A pot of gold
Melt in a glass bowl over simmering water:
- 150 g dark chocolate
- 1 tbsp coconut oil
Once smooth and velvety, remove from the stove and combine the below whisking continuously:
- 2-3 tbsp maple syrup
- 300 ml of coconut milk or cream, brought to room temperature
- 1 tsp ground espresso, rosewater or rum (optional)
Pour the mixture into 4 x 125ml teacups/ramekins and refrigerate for 3-4 hours or until set. Finish with shaved dark chocolate or grated orange zest and even though it is a figurative big-spoon territory, I still like to maximise my pot using my trusty teaspoon for good measure.
This is one of those dressings where you throw it into a jar, forget about it and then pour it over right before you serve - it really is that easy.
In a jar, combine the ingredients below, seal tightly and shake:
Maple syrup autumnal salad dressing. Source: Farah Celjo
- 2 tbsp olive oil
- 1 tbsp apple cider, balsamic vinegar or leftover pickle brine
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- Salt and pepper, to taste
Keep refrigerated and pour over your salad just before serving. This also doubles as a great dressing for your roast vegetables (carrots, potatoes, Brussels and/or cauliflower). Take your veg out 5-10 minutes before your bake finishes, toss and return to the oven for the duration.
