The Farmer’s Table: Maple Syrup Recipes

In honor of Maple Weekend in New Hampshire and Maine, we’ll be celebrating maple season at our Indoor Farmers’ Market in Rollinsford, March 24th. Look for maple products at the market from Anderson’s Mini-Maples, Sugarmomma’s Maple Farm, and White Gate Farm. As these recipes from Sugarmomma’s Maple Farm and Anderson’s Mini-Maples show, maple syrup can be used for more than just pancakes!

Maple Walnut Chicken
Sugarmomma’s Maple Farm

“This recipe is both easy and delish! The best part is that we have the maple, chicken and eggs both at the market and here on the farm. This is terrific served with a pilaf and green beans sauteed in garlic and olive oil.”

4 boneless, split chicken breast
1 cup flour
2 eggs
1 cup pure NH maple syrup
1 cup apple juice
1 cup chopped walnuts, (pecans can also be used)
Salt and Pepper to taste
Olive oil to coat pan

Season flour with salt and pepper, and dredge chicken. Mix eggs and dip chicken in the egg mixture. Place egg-covered chicken in pan of chopped walnuts, and coat both sides. Place chicken in oiled pan and brown on both sides. Do not cook all the way through. Place maple syrup and apple juice in pan with chicken and bake at 350°F until chicken is done. Apple juice will dissolve, leaving the maple to top the chicken.

Maple Spice Cookies
Anderson’s Mini-Maples

1 cup vegetable shortening
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup Grade B maple syrup
2 eggs
4 cups unbleached or all-purpose flower
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoonful salt
Granulated sugar

1. Preheat oven to 350 degrees F. Grease a baking sheet. Cream the shortening, brown sugar and granulated sugar in a large bowl until fluffy. Beat in the maple syrup and eggs, one at a time.

2. Combine the flower, baking soda, ginger, cinnamon and salt in a medium sized bowl. Add the flower mixture to the shortening mixture, a little at a time, and mix until well blended. The dough will be sticky.

3. Sprinkle granulated sugar onto a sheet of wax paper. Roll the dough into 1 1/2 inch balls and dip the tops into the sugar. Place the balls two inches apart on the baking sheet.

4. Bake for 12 to 13 minutes, or until light golden brown and the center is set; do not overbake. Let cool on baking sheet for one minute. Transfer to a wire rack to cool completely.

Yield: 4 dozen cookies

For more recipes, visit Seacoast Eat Local on Pintrest!

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