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Recipes with Maple Syrup

Maple syrup is more than just pancakes and waffles.  Check out a few of the multitude of recipes that are highlighted with the use of maple syrup.  At the end of the day remember one thing - If I call you darling, will you make me pancakes?


  • 2 cups heavy cream

  • 1/2 vanilla bean

  • 1 small egg

  • 3 large egg yolks

  • 7 tablespoons Grade B maple syrup

  • 4 tablespoons demarara sugar, for topping

  • 6 (4-ounce) brulee molds

Preheat the oven to 325 degrees F.

Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.

In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.

Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it's much easier to transfer the sheet with the molds only half-full).

Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.

In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.

Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.

Preheat the broiler.

If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.

Recipe adapted from Jacques Torres

Recipe from

Maple Syrup Creme Brulee
Vermont Maple Seasoning Marinade for a Venison Tenderloin

Ingredients (for 1.5 pounds of meat)

  • 2 tablespoons brown sugar

  • 1/8 teaspoon fennel

  • 1/8 teaspoon ginger

  • 1/8 teaspoon sage

  • 1/8 teaspoon nutmeg

  • 1/8 teaspoon thyme

  • 1/8 teaspoon paprika

  • 1 pinch cayenne

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

  • 5 teaspoons olive oil

  • 1 tablespoon maple syrup

  • 2 jalapenos quartered lengthwise



Mix all ingredients into a paste. If desired, add more seasoning according to your taste buds. Halve the mixture and massage into meat tissue on each side of the cut. Wrap in plastic wrap. Refrigerate anywhere from 2 hours to 24 hours.


When you are ready, heat the griddle to medium high. You don’t want it too high, or your brown sugar and maple syrup will burn. When the griddle is hot, drizzle some olive oil on the pan and lay on the steak, searing the first side. Don’t flip-flop the meat from one side to the other. Leave it alone. 


After about 5-7 minutes, turn the meat and allow it to char for another 3-5 minutes. The absolute best way to serve this cut is medium rare to rare, so don’t ruin something you worked so hard to harvest by overcooking it.


Throw on the jalapenos, seeds and all, and char. 


Remove the steak and jalapenos. Let stand for about 5 minutes. Slice thin and devour.


Recipe and photograph by Krissie Mason.  


Recipe and photograph from

Maple Pulled Pork


  • 1 ½ teaspoons chili powder

  • 1 teaspoon smoked paprika

  • 1 ½ teaspoons salt

  • ½ teaspoon ground cumin

  • ½ teaspoon cayenne

  • 1 boneless pork butt or shoulder roast, trimmed

  • 1 onion, sliced thin

  • 1 clove garlic, chopped

  • 1/3 cup apple cider vinegar

  • 1/3 cup maple syrup

  • ¼ cup tomato paste

  • Barbecue Sauce



Rub meat with chili powder, paprika, cumin, cayenne and salt.


Place onion and garlic in a slow cooker and place meat on top of onions.


Combine vinegar, maple syrup, and tomato paste in a small bowl.  Pour over meat.


Cover slow cooker; cook over low heat for 8 hours or until meat is very tender.


Remove meat and onions; pull apart into shreds and place in a bowl.  Spoon fat from cooking liquid. Moisten pulled pork with some of the cooking liquid.


Serve pork on buns with barbecue sauce and maple coleslaw on the side.


Recipe and photograph from  



Ingredients (yields 24 biscuits)

  • 1 pound bacon, cut into 1/2-inch pieces

  • 3 1/2 cups flour

  • 2 tablespoons sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1/2 pound (2 sticks) butter, cut into 1/2 -inch cubes

  • 3/4 cup plus 2 tablespoons maple syrup, divided

  • 3/4 cup plus 2 tablespoons buttermilk

  • 1 egg yolk

  • 1 egg

  • 1 tablespoon heavy cream



Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.


In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.


Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.


On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.


Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream.


Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve while still warm.  Makes 2 dozen biscuits.

Recipe from

Maple Bacon Biscuits
Grilled Salmon Recipe with Maple-Sriracha-Lime Glaze


  • 2 pieces skinless salmon, about 6 oz. each

  • 3-4 tsp. olive oil, for rubbing salmon

  • Salt and pepper for seasoning


Ingredients for Glaze

3 T pure maple syrup
1 1/2 T lime juice
2-3 tsp. Sriracha Sauce






At least 30 minutes before you want to eat, take the salmon out of the fridge and blot dry with paper towel if it seems wet.  Rub salmon on both sides with olive oil and salt and pepper and let it come to room temperature.  Spray the grill well with non-stick grill spray (or rub with a paper towel dipped into grapeseed oil.)  Preheat grill to medium high.


Whisk together the sugar-free maple syrup, lime juice, and Sriracha Sauce to make the glaze.  When the salmon is room temperature, brush liberally on both sides with the glaze. 


Lay salmon pieces on the grill, top side down and at an angle to the grill grates and immediately turn heat to medium-high.  After about 4 minutes, check grill marks by lifting a corner of the fish with your turner, and if the marks look good, rotate fish to the opposite angle across the grill grates.  (The fish should lift up easily without sticking when it's ready to rotate.)  You can brush on more glaze after you rotate if you'd like.


Cook 3-4 minutes after you rotate (depending on the thickness of the salmon) and then carefully flip fish to the other side. Cook 1-2 minutes on the other side, or until fish feels firm (but not hard) to the touch when you press on it with your finger. (Total cooking time is 8-10 minutes.) Serve hot, with extra glaze to add at the table if desired.


Recipe by Kalyn Denny.

Recipe from

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