Maple On My Mind

Prosciutto Wrapped Figs: A great appetizer for entertaining. The goat cheese cuts the sweetness of the syrup and the figs perfectly, letting the flavors harmonize while the prosciutto adds a hint of saltiness.

Whether you're contributing to the Thanksgiving spread or creating the perfect snack for your next Netflix binge, this surprising sweet treat will do the trick to liven up your next culinary endeavor (or adventure, depending on your level of expertise). You've loved showering your pancakes and waffles in it for years, but you may not have considered the delicious potential of nature's finest liquid gold.

Maple Roasted Vegetables and Quinoa: This recipe makes eating brain food a breeze. Rich and flavorful, with complex notes of sweet and savory. Pistachios add crunch to this colorful dish.

PROSCIUTTO WRAPPED FIGS

12 fresh figs 12 slices prosciutto 4.5 oz goat cheese 1 cup maple syrup

Remove stems from figs and cut into quarters (halves if the figs are smaller)

Cut prosciutto into 1 inch strips and set aside

Take one of the fig pieces with a dollop of goat cheese and wrap a strip of prosciutto around the fig

Bring maple syrup to a gentle boil and remove from stove

Place all wrapped figs on a serving dish and drizzle with heated maple syrup

MAPLE GLAZED SALMON

1 2.5lb salmon fillet

MARINADE

1/4 cup maple syrup 1/4 cup brown sugar 1 tbsp whole grain mustard 1 tbsp red wine vinegar 1 tsp dried tarragon ½ tsp salt ½ tsp pepper

Mix all marinade ingredients in a bowl until combined

Place salmon in a sealable bag and add marinade

Refrigerate for up to 6 hours Preheat oven to 425oF

Remove salmon from marinade, place in oven-proof dish and bake for approximately 15-20 minutes until salmon is cooked through

Maple Glazed Salmon: A tasty twist on a classic dish. Sweet and smoky maple notes mingle with a hint of vinegar and other spices, bringing out a rich and robust flavor that is sure to leave your taste buds happy. Simple, easy, and delicious.

MAPLE ROASTED VEGETABLES AND QUINOA

QUINOA

1 cup quinoa 2 cups water 1 tsp salt

Add quinoa, water and salt to a pot

Bring to a boil over medium heat, once at a boil reduce heat and simmer for about 20 minutes until water is absorbed

Remove from heat and cover for 5 minutes

VEGETABLES

Medium sweet potato cut into 1/2 inch pieces 12 Brussels sprouts, stems removed and cut into half ½ head cauliflower, broken into smaller pieces 3-4 shallots, peeled and quartered 4 cloves garlic, roughly chopped

TOPPINGS

1/4 cup crushed pistachios 2 tbsp maple syrup 1 lemon, cut into wedges

MARINADE

4 tbsp maple syrup 3 tbsp olive oil 1tsp thyme ½ tsp salt ½ tsp pepper

Mix maple syrup, olive oil, thyme, salt and pepper (marinade) in a large bowl

Add all of the vegetables and toss to coat with marinade and let sit for 15 minutes

Preheat oven to 425oF

Spread vegetables out on a roasting pan, making sure not to overcrowd (as they won’t brown up if they are too close)

Roast for 20-25 minutes turning halfway through

Spread cooked quinoa on large serving dish, place roasted vegetables on top and finish with a drizzling of maple syrup, crushed pistachios and lemon wedges on the side

MAPLE CANDIED BACON

3 tbsp maple syrup 1/4 cup brown sugar 2 tbsp dijon mustard 1 tsp pepper ½ tsp cayenne pepper 1lb thick cut bacon

Preheat oven to 375oF

Mix all ingredients except bacon into a medium sized bowl

Add slices of bacon while making sure to coat both sides of each strip

Place bacon on a greased wire rack over a foiled roasting pan (this helps with clean up)

Bake at 375oF for 20 minutes, flip and cook for another 10-15 minutes until crisp

Remove from oven and let cool for 5 minutes, remove from rack to prevent sticking.

Maple Candied Bacon: Just when you think bacon couldn’t get any better, they throw the words maple and candy before it. The bacon brings out the smokiness in the maple syrup. While the maple syrup adds a layer of sweetness to this breakfast staple.

MAPLE APPLE BREAD PUDDING WITH BLUEBERRIES

2 apples peeled and diced 3 tbsp butter 5 eggs 1 cup full cream 1 cup milk 1 cup white sugar ½ cup brown sugar 1/3 cup maple syrup 1 tbsp vanilla 1 tsp cinnamon pinch of salt 12 slices day old Italian or French bread cut into 1” cubes 1 cup blueberries (frozen or fresh)

Melt butter in a pan and sauté apple until soft, set aside and cool

In a large bowl combine all ingredients except bread and blueberries and mix well

Add bread cubes and blueberries to bowl and mix well to absorb liquid

Put in fridge and let sit for 15 minutes Transfer to a 9x12 greased baking dish

Bake at 350oF for 30-40 minutes. Top with ice cream or for more maple flavor fold 3 tbsp of maple syrup into whipped cream

Maple Apple Bread Pudding with Blueberries: This dessert stuns with its delicious take on bread pudding. Maple syrup cuts the white sugar content and adds a bolder flavor of sweetness, while blueberries add new dimension to this classic dish. Add a dollop of whipped cream for full effect.