Image credit: Pat Hastings/Shutterstock
This spicy, sweet mustard is excellent with smoked meats or in sandwiches. Add a little to mayonnaise for potato or pasta salads.
- 1/2 cup ground mustard
- 1/4 cup brown sugar
- 2 teaspoons all-purpose flour
- pinch of salt
- 1/2 cup maple syrup
- 1/4 cup white vinegar
- Combine mustard, brown sugar, flour, and salt in a saucepan. Stir in maple syrup and vinegar. Cook, stirring with a whisk, until mixture boils and thickens slightly. Reduce heat and gently boil for 2 minutes, stirring constantly. Cool and pour into small jars. Cover and store in the refrigerator.
Find the recipe on Almanac.com.
Maple-Orange Glazed Vegetables
Photo Credit photo: Joshua Resnick/Shutterstock
This easy glaze can be added to a variety of vegetables and is particularly good with baked squash—just brush it on during the last few minutes of cooking.
4 to 6 large carrots or parsnips, or a combination of both, peeled and cut into thick slices
1 tablespoon butter
1/4 cup maple syrup
2 tablespoons frozen orange juice concentrate
pinch of salt
pinch of nutmeg
- In a pot of salted, boiling water, cook carrots until tender but still firm. Drain and set aside.
- In a skillet, melt butter. Add maple syrup, orange juice, salt, and nutmeg. Add carrots and stir until glazed, about 2 minutes.
Find the recipe on Almanac.com.
- 3 lbs spareribs
- 1 cup Pure NH Maple Syrup
- 2 Tbsp chili sauce
- 2 Tbsp vinegar
- 1/8 tsp pepper
- 1 small onion peeled/ minced
- 2 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp dry mustard
Cut spareribs into serving-sized pieces. Combine the remaining ingredients and brush mixture on all sides of the ribs. Arrange in single layer in baking pan and bake in 375 degree oven until ribs are tender, 1 1/2 to 2 hours. Brush meat with the sauce often and turn pieces frequently so all portions will be coated with this wonderful sauce. Serves 4 to 6
New Hampshire Baked Beans
- 2 pounds dry beans
- 1/3 – 1/2 cup Pure NH Maple Syrup
- 1/2 tsp soda
- Salt and pepper as desired
- 1/2 pound salt pork
- 2 Tbsp NH Maple Sugar
- 2 tsp dry mustard
Wash and sort beans, soak overnight in cold water to cover. Par-boil until skins crack when blown upon. Score pork in 1/2-inch squares; do not separate. Fan out and place in bottom of bean pot. Add beans. Mix ingredients in boiling water and pour over beans. Fill with boiling water, cover. Cook slowly for 6 hours, more or less. (Note: with modern-day stoves, old or new beans, you may want to start checking after 3 hours or so.) Bake in 350° oven.
Maple Apple Bread
- 1- 8 oz package refrigerated crescent rolls
- 2 Tbsp flour
- 2 apples, peeled and sliced
- 1/2 cup Pure New Hampshire Maple Sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 2 tsp melted butter or margarine
Blend 1 Tbsp milk added to 1/4 cup confectioner’s sugar until creamy.
Preheat oven to 375°. Place unrolled and flattened crescent rolls in bottom of 9″ x 13″ baking dish and sprinkle with the flour. Toss sliced apples in bowl with Maple Sugar and all of the spices. Place apples down center of dough, approximately 2″ wide. Cut 12 slits about 1/2″ wide on each long side of dough surrounding apple mixture. Fold strips over dough at an angle across apple mixture, alternating dough strips from one side to the other to form a braid. Fold ends over to seal. Brush with melted butter and bake for 30 minutes. Pour glaze over warm braid, cut and serve. 10-12 servings.
Thin Maple Pancakes
- 1 cup flour
- 1 1/2 tsp baking powder
1/2 tsp salt
- 3 Tbsp oil or melted shortening
- 1 Tbsp Pure NH Maple Syrup
- 1 egg beaten
- 1 cup milk
Sift flour, baking powder and salt together. Combine Pure NH Maple Syrup, beaten egg and milk, gradually adding to dry ingredients only until smooth. Add shortening. Drop by tablespoon only hot griddle or cast iron fry pan (works the best). Serve with plenty of added Maple Syrup and butter. Should make about 8-10 pancakes.
New Hampshire “Griddlecakes”
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp Pure NH Maple Sugar (or white sugar)
- 1 egg beaten
- 1 1/2 cups sour milk
- 3 Tbsp oil or shortening (melted)
Sift flour, salt, baking powder and sugar together. Blend beaten egg, sour milk, oil and gradually add to dry ingredients keeping the mixture smooth. Drop batter by spoonfuls onto a hot griddle, turning when full of tiny bubbles, browning both sides. Very good with a cupful of blueberries folded into batter. Serve hot, either way, with Pure New Hampshire Maple Syrup.
Note: Buckwheat pancakes will result by replacing 1/2 of the flour with buckwheat flour and adding and extra tablespoon of sugar.