Tag: maple syrup

Maple-Pecan Cookies

If you don’t have maple extract in your pantry, use maple syrup in this buttery shortbread.

1 cup plus 2 tbs. butter, softened
1/2 cup plus 1 tbs. light brown sugar
1 tsp. maple extract or scant 1 tbs. maple syrup
2 1/4 cups self-rising flour
1/2 cup pecan halves

Heat the oven to 325°F. Cream together the butter and sugar, then add the maple extract or syrup. Gradually add the flour to make a soft dough. Roll into approx. 25 balls and place on parchment-lined baking sheets. Oil the bottom of a glass and press down slightly. Top with a pecan half and bake for 15-10 minutes. The edges should be just golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Maple Chicken and Ribs

Give yourself enough time to marinate this the day before and you will be richly rewarded!

12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tbs. vegetable oil
2 tbs. soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves

Put the ribs and chicken in a large freezer bag or into a large dish. Add all the ingredients, squelching or tossing together very well. Leave to marinate in the fridge overnight.

Heat the oven to 400°F. Pour the contents of the bag or dish into 1 or 2 large roasting tins with the chicken skin-side up. Roast for about 1 1/4 hours by which time everything should be sticky and a glossed chestnut brown color.

Serves 6-8