Maple Recipes

Maple Orange Duck with Mashed Potatoes & Side Salad

Makes 2 servings.

INGREDIENTS:

12 oz Yukon Gold Potatoes
12 oz Duck Breasts
¼ oz Thyme
1 Shallot
5 tsp Red Wine Vinegar
1 Orange
1/2 ounce sliced roasted Almonds
1/2 cup Maple Hill Farm Maple Sugar
1/2 cup Orange Juice
1 TBSP Dijon Mustard and 2 TSP Dijon Mustard
1 TBSP Butter
2 TBSP Sour Cream
2 ounces Arugula
1 TSP Sugar
Olive Oil
Salt & Pepper

DIRECTIONS:

Dice potatoes into ½ inch pieces (peel potatoes for a smoother texture). Place in a larger pot with a few thyme springs and enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.
Remove and discard thyme sprigs. Reserve ¼ cup potato cooking liquid, then drain and return potatoes to pot.
Keep covered off heat until ready to mash.
Pat duck dry with paper towels: season all over with salt and pepper.
Place skin sides down in a large, preferably nonstick, pan. Cook over medium heat, carefully reserving fat in a small bowl as it renders, until skin is crisp, 15-20 minutes.
While duck cooks, half and peel shallot: thinly slice one half. Toss shallot in a separate bowl with half of the vinegar, 1 tsp sugar, and a big pinch of salt and pepper.
Zest orange until you have 1 tsp. Dice remaining orange into ½ inch pieces.
Add Maple Hill Farm Maple Sugar, Orange juice, orange zest and 1 TBSP Dijon mustard in a bowl and whisk together.
Strip thyme leaves from remaining sprigs until you have 1 tsp roughly chop leaves.
Once skin is crisp, flip over duck in the pan and cook until desired doneness. Transfer to a cutting board and rest.
Add chopped thyme to pan over medium heat and cook until fragrant.
Stir in Maple Orange Dijon mixture and bring to a simmer. Cook until mixture thickens. Stir in 1 TBSP butter to finish.
Heat pot with drained potatoes over medium-low heat. Mash while adding sour cream and 1 TBSP butter. Stir in some of the reserved potato cooking liquid, if needed.
Stir in small amounts of reserved duck fat. Season with salt and pepper.
Remove potatoes from heat and cover.
In a large bowl, combine pickling liquid from shallot, 2 tsp Dijon mustard, and a drizzle of olive oil with remaining orange zest. Season with salt and pepper.
Toss arugula, pickled shallot, diced orange and almonds. Season with salt and pepper.
Slice duck and serve with potatoes and side salad.

Maple Mustard Chicken

INGREDIENTS:

1/2 cup maple syrup

1/4 cup reduced sodium soy sauce

3 tablespoons olive oil, divided

1 shallot, minced

2 tablespoons chopped fresh rosemary

1 tablespoon freshly squeezed lemon juice

1 tablespoon Dijon

3 cloves garlic, minced

Kosher salt and fresh ground black pepper, to taste

6 boneless, skinless chicken breasts

2 sprigs fresh rosemary

DIRECTIONS:

1. In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon juice, Dijon and garlic; season with salt and pepper, to taste.

2. In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

3. Preheat grill to medium high heat.

4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.

5. Serve immediately, garnished with rosemary, if desired.

Recipe and photo credit: Damn Delicious

Maple Bourbon Glazed Steak & Asparagus

INGREDIENTS

For the steak:

1 1/2 pounds sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces

1/4 cup tamari or soy sauce

2 tablespoons vegetable oil

2 tablespoons bourbon

2 tablespoons maple syrup

2 cloves garlic, minced

1 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

For the asparagus:

2 tablespoons vegetable oil

1 pound asparagus, trimmed

1/3 cup low-sodium chicken broth

1 tablespoon apple cider vinegar

1/8 to 1/4 teaspoon red pepper flakes

2 tablespoons unsalted butter

1. Marinate the steak: Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients together in a small bowl. Pour over the steak and flip the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.

2. Cook the steak and asparagus: Heat 2 tablespoons vegetable oil in a large frying pan or cast iron skillet over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan (it's okay to crowd the pan as long as they're in a single layer) and sear until browned and the thickest piece registers 120°F to 125°F for medium-rare steak, 3 to 4 minutes on each side. (Or cook to 130°F to 135°F for medium steak, and 140°F to 145°F for medium-well steak — add a minute or two for every 10 degrees needed.) Transfer to a serving platter or clean cutting board and set aside in a warm place or cover loosely with aluminum foil.

3. Reduce the heat to medium. Add the asparagus, broth, vinegar, and amount of desired red pepper flakes and cook, stirring occasionally, until the asparagus is crisp tender, 2 to 3 minutes. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Serve the sauce and asparagus with the steak, sliced if desired.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Marinade: The marinade can be made and stored in an airtight container in the refrigerator for up to 2 days. Rewhisk before using.

Photo credit and more recipes from our friends at the kitchn

Pork Chops with Maple Mustard Orange Sauce

Ingredients

Pork Chops

1/2 cup Maple Hill Farm Granulated Sugar

1 tablespoon oil

1/2 cup Orange Juice

1 TBSP Dijon Mustard

salt and pepper to taste

Directions:

We cooked these chops in a skillet with olive oil for a few minutes on each side (will vary based on the thickness of the chops). If your internal temp is 140 degrees, you're good!

Remove them from the skillet and wrap in tinfoil to keep them toasty and keep them cooking.

Whisk the above ingredients in a bowl. Add to the skillet with remaining olive oil and pork juices and cook until reduced.

Spoon the sauce onto the chops!

Photo courtesy of Just a Pinch

Maple Apple Brie Soup

Ingredients

For the soup:

1 tablespoon oil

1 medium onion, diced

3 cloves garlic, chopped

1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)

2 cups chicken broth or vegetable broth

2 cups apple cider

4 large apples, peeled, cored and diced

1 teaspoon vanilla extract

3 tablespoons maple syrup (or brown sugar)

1 1/2 cup aged/sharp cheddar cheese, shredded

10 ounces brie, sliced

salt and pepper to taste

For the granola:

6 tablespoons unsalted butter

1/4 cup wheat flour

1/4 cup maple sugar

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup old fashioned rolled oats

1 cup walnuts, coarsely chopped

Directions:

1. Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes.

2. Add the garlic and thyme and cook until fragrant, about a minute.

3. Add the broth, cider and apples, bring to a boil, reduce the heat and simmer until the apples are tender, about 20 minutes.

4. Add the vanilla, maple syrup, cheddar and brie and cook until the cheese has melted, about 5 minutes.

5. Emulsify or Puree the soup in a blender and optionally strain any bits of brie rind that may remain before seasoning with salt and pepper before enjoying!

For the granola:

1. Pulse the butter, flour, sugar, salt and cinnamon in a food processor until grainy.

2. Mix in the rolled oats and nuts with your hands until they clump up before spreading in a single layer on a baking sheet.

Bake in a preheated 375F/190C oven until lightly golden brown, about 10-20 minutes, mixing every 5-10 minutes, mixing every 5 minutes.

Recipe adapted from closetcooking.com

Maple Bourbon Apple Cider

INGREDIENTS:
2 cups apple cider
1/4 cup bourbon whiskey
2 tablespoons maple syrup
1 tablespoon lemon juice

DIRECTIONS:
In a medium size saucepot over low heat, or in a slow cooker set to low, combine all ingredients and stir.

Ladle into cups and serve warm, not hot.

If serving cold, combine ingredients in a cocktail shaker with ice or a pitcher. Stir or shake to combine, then serve over ice.

Don't skimp on the lemon. It adds a real nice layer to the bevie.