‘Tis the season for cooking root vegetables and Christmas. I will definitely be making these for my Christmas dinner. There is going to be 14 people in my tiny duplex for dinner. So this is definitely the time to make the classics. These maple glazed carrots will please people that love both sweet and savoury dishes. Enjoy!
Once again, the picture isn’t mine. Credit: Freefoodphotos.com
1 lb carrots, cleaned and sliced thickly on diagonal or use 1 lb of Baby carrots
1 tablespoon butter
1 tbsp lemon juice
3 tablespoons pure maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon thyme leaves (optional)
Cook the carrots in boiling water for about ten minutes or a chicken broth, until tender-crisp.
Melt the butter in a skillet over medium heat. Add the ginger, maple syrup and lemon juice and mix to combine. When the carrots are tender, drain well and add them to the skillet. Add the salt, pepper and parsley or chives and toss to combine. Serve immediately.
The name says it all. Chicken Satay and it is damn good!
When you make this dish it may or may not look like the picture. I didn’t take the picture, stu_spivack from Flickr did. Good job Stu! My version didn’t look quite as pretty as the picture, but it tasted amazing. And it was maple-y, so I bet mine tasted even better.
And now… The recipe!
2 lbs. Boneless chicken breast cut into strips
1 tsp minced Garlic
1tsp. Madras curry powder
2 Tbsp Maple syrup
2 tbsp soya sauce
1 tbsp. Vegetable oil
Whisk together marinate ingredients and pour over chicken. Cover and refrigerate 8 hours or overnight Thread chicken on Bamboo skewers and BBQ.
BBQ it for however long you think it should be BBQ’d. My daughter cooks the crap out of her chicken, me I like it a little less time. It really is up to you.
TA DA! There you have it! Maple Chicken Satay
I wish I had a picture of these… but I don’t. Robert dug into them before I even plated them. I didn’t take a picture of them before/while they were cooking because, well, ewwwww. Raw pork.
But trust me, they are good.
So here we are: Crispy Maple Pork Ribs
1.4 kg (3 lbs.) lean pork spareribs
175 ml (6 fl.oz.) pure dark (medium works too) maple syrup
15 ml (1 tablespoon) chili garlic sauce
15 ml (1 tablespoon) Worcestershire sauce
15 ml (1 tablespoon) red wine vinegar
1 small onion, chopped
1.25 g (1/4 teaspoon) dry mustard
Freshly ground pepper
Roast ribs on a rack in pre-heated oven 400F (200C or gas mark 7) for 30 minutes. Combine the remaining ingredients in a pan and bring to boil for 5 minutes. Remove ribs from rack and reduce heat to 350F (180C of gas mark 4). Place ribs in a baking tin and cover with the sauce. Bake uncovered for a further 45 minutes, basting frequently. Serve with a green salad. Serves 4.
Sorry, but with that much potential for alliteration I couldn’t not do it.
I am Joyce Wright, Robert’s partner in life and our maple syrup business, Good Stuff Maple. I am the brains behind the baked goods operation… you know! The maple butter tarts, maple cinnamon rolls, maple pumpkin pie, maple cookies, maple BBQ sauces, etc. etc. As you can tell maple reigns supreme in my house and I cook almost exclusively with dark (no. 3) Maple syrup and it has worked out pretty well for me.
I may also mention my daughter Kim and my Son Donald. You will have seen them around the markets, so it shouldn’t be a shock that they may be mentioned in my blog.
We, at Good Stuff Maple, decided to start a page just to share all the maple recipes I have accumulated over the years. Most of these recipes – if not all of them – have been tested out in my kitchen. Robert loves them all, but he knows better than to tell me he doesn’t like my cooking.
These recipes come from all over the place, mainly from my sisters or I find them on the internet and adapt them.
Now, I warn you…. I cook in approximations. Usually I do everything by taste and sight, when I cook for my family it’s a pinch of this and a dash of that. For your sake I tried to put actual measurements on these recipes. You’re welcome.