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Beef and Poultry

Sauces and Glazes

MAPLE BARBECUE SAUCE
This sauce is excellent on beef, pork, or poultry.
Ingredients:
¾ cup maple syrup
2 Tbsp chili sauce
2 Tbsp cider vinegar
1½ Tbsp chopped onions
1 Tbsp Worcestershire sauce
1 tsp salt
½ tsp dry mustard
½ tsp black pepper
Directions:
Combine all ingredients and brush on top of 3 pounds of beef, pork, or poultry. Baste frequently with sauce while baking.

HOT MAPLE BARBECUE SAUCE
Ingredients:
2 Jalapeno peppers, chopped (optional)
2 cloves garlic, minced
¼ cup onion, chopped
¼ tsp basil
¼ tsp salt
3 cup tomato juice
½ cup maple syrup
Directions:
In a saucepan, combine all ingredients except maple syrup. Bring to a boil; reduce heat and simmer until reduced by half. Add maple syrup; bring to a boil. Reduce heat and simmer until it reaches desired thickness. Strain and bottle. As with any tomato sauce, this will burn on the BBQ. So baste in the last 5 min of cooking. Best if injected into chicken or into a beef roast and basted in last 5 min as above.

MAPLE BOURBON TURKEY GLAZE
Ingredients:
1 cup bourbon
2/3 cup maple syrup
2/3 cup ketchup
1/3 cup soy sauce
2 Tbsp finely minced fresh ginger
2 Tbsp packed dark-brown sugar
Directions:
Combine all of the ingredients in a bowl and refrigerate, covered, overnight. Brush the glaze over the turkey during the last 15 min of roasting. Also, add ½ cup to the giblet gravy to blend the flavors.

MAPLE MUSTARD GLAZE 1
Ingredients
¼ cup maple syrup
1/3 cup whole-grain mustard
1 tsp balsamic vinegar
Directions:
Mix all ingredients in a small bowl. Apply the glaze to chicken during the last 10 min of cooking. Yield: ½ cup

MAPLE MUSTARD GLAZE 2
Ingredients:
½ cup maple syrup
1/3 cup yellow mustard
2 Tbsp sugar, brown
2 Tbsp lemon juice
1/8 tsp salt
Directions:
Mix all ingredients in medium sauce pan. Cook on medium heat, stirring constantly, until sugar dissolves. Cool until slightly thickened. Use on grilled poultry, basting and turning frequently during the last 10-15 min of grilling time.
Makes 1 cup.

ORANGE MAPLE GLAZE
Ingredients:
1 can frozen orange juice concentrate (6 oz)
½ cup maple syrup
1 Tbsp soy sauce
Directions:
Place all ingredients in a small saucepan over medium-low heat. Simmer, stirring until well blended, about 5 min. Paint on chicken as you would any other glaze. Yield: 1¼ cups

MAPLE PEPPER BUTTER AND GLAZE
Ingredients:
2 sticks butter, softened
½ cup plus 2 Tbsp maple syrup
¼ cup lemon juice
2 tsp lemon zest, finely grated
1 Tbsp black pepper coarsely ground
2 tsp coarse salt
½ tsp black pepper finely ground
Directions:
In a food processor, combine the butter, 6 Tbsp maple syrup, 3 Tbsp lemon juice, lemon zest, coarsely ground pepper and salt. Process until blended and transfer to a bowl. In another bowl, combine the remaining ¼ cup maple syrup, 1 Tbsp lemon juice, and the finely ground pepper.
Makes enough to glaze a 10-pound turkey.

MAPLE GRAVY
Ingredients
10 Tbsp grease rendered from turkey
6 Tbsp flour
8 Tbsp maple syrup
2 quarts chicken stock (turkey neck + innards)
Salt and pepper to taste
Directions:
When making the roux, the chicken stock should be at room temperature. Place the grease in a heavy skillet over medium-high heat. It will sizzle and spatter as the water cooks off leaving only the grease, this will take about 3-4 min. Stirring constantly, add the flour to the hot grease to form a roux. Cook the roux over the heat for about 5 -7 min stirring constantly being careful not to burn the flour. Slowly stir in the maple syrup and then the chicken stock stirring constantly, being certain not to add any more chicken stock until the previous addition of stock is fully incorporated. At the beginning the gravy will be very thick and pasty, but as the chicken stock is added the consistency will become smooth and slightly thickened. Simmer over low heat for about five min after all the chicken stock has been added. Yield: 2 quarts

Beef

BRAISED CORNED BEEF WITH MAPLE
Ingredients:
4 lbs. premium corned-beef, desalted
1 cup maple syrup
(optional ¼ cup bourbon)
Place desalted brisket on rack in roasting pan and bake at 325° uncovered for half an hour. Reduce heat to 275°, cover, and bake 2 hours. Uncover, discard all but ½ cup liquid, add maple (and bourbon), and continue baking and basting frequently for 1 hour more. Save liquid as table sauce.
MAPLE GLAZED HOT DOGS
Ingredients:
1 pound hot dogs
2 Tbsp melted butter
1 Tbsp soy sauce
1 Tbsp maple syrup
Combine butter, each of soy sauce and maple syrup. Score each wiener several times. Put into a skillet and cover with syrup mixture. Simmer 15 min. turning off heat.

CLASSIC ROAST BEEF
Ingredients:
¼ cup brown sugar
½ cup huckleberry jam
¼ cup maple syrup
1 tsp salt
I Tbsp pepper
8 pounds top round of beef choice cut
Directions:
Heat the oven to 400°. To make glaze, mix the brown sugar, jam, and syrup in a bowl until the sugar is fully incorporated. Generously salt and pepper the roast and then use a brush to glaze the roast on all sides. Do not pour the glaze on the roast once it is in pan, because the copious amounts of sugar will result in a burnt flavor later when you de-glaze the pan for the sauce.

Place the roast in the oven and roast until the internal temperature reaches 130° for medium rare, basting with pan juices while it cooks. Roasting times will vary, but generally it takes about 12 min per pound of beef. So for an 8-lb roast, it should take approximately 1 hour and 30-45 min. Once the roast is done, remove from the roasting pan, and let it stand for about 15 min to give the natural juices time to re-absorb into the meat. It will also continue cooking during this time.

Chicken

MAPLE BAKED CHICKEN BREASTS
Ingredients:
4 chicken breasts
¼ cup flour
salt and pepper
2 Tbsp butter
½ cup maple syrup
1 tsp savory, dried
½ tsp thyme, dried
¼ tsp sage, dried
1 onion; sliced
½ cup water
Directions:
Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme, and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered in 350˚oven for 50-60 min or until tender, basting occasionally with pan juices.

MAPLE BROILED CHICKEN BREAST
Ingredients:
4-6 chicken breast, cut into 1″ pieces
1/3 strips of bacon, 1 per chicken piece
¼ cup maple syrup
¼ tsp. horseradish
Directions:
Mix syrup and horseradish. Wrap each chicken piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 min. Turn, brush, and broil 2-3 min more, until bacon is crisp. Serve hot.

DIJON CHICKEN
Ingredients:
4 chicken breast halves, pounded thin
¼ cup butter
1/3 cup chopped onion
2/3 cup chicken broth
½ cup whipping or heavy cream
2 Tbsp Dijon-style mustard
1 Tbsp maple syrup
1 Tbsp finely chopped fresh parsley (optional)
Directions:
In 12-inch nonstick skillet, melt butter over medium-high heat and cook chicken, in two batches, 2 min or until chicken is no longer pink. Remove chicken and keep warm. In same skillet, cook onion over medium-low heat, stirring occasionally, 2 min or until onion is tender. Stir in broth, scraping up brown bits from bottom of skillet. Stir in cream, mustard, and maple syrup. Bring to a boil over medium-high heat. Reduce heat to medium and continue boiling 5 min or until slightly thickened. To serve, pour sauce over chicken and sprinkle with parsley. Serve, if desired, with hot cooked rice.

MAPLE ORANGE CHICKEN BREASTS
Ingredients:
½ cup maple syrup
¼ cup orange marmalade
1 Tbsp Dijon mustard
2 Tbsp canola oil
2 cloves garlic, minced
2 tsp Worcestershire sauce
Black pepper to taste
2 boneless, skinless chicken breasts, halved
1 Tbsp minced chives
Directions:
In large bowl combine maple syrup, marmalade, mustard, oil, garlic, Worcestershire, and pepper. Add chicken and marinate overnight, turning occasionally. In shallow roasting pan, broil breasts 5-6″ from heat for 6-7 min. Turn, baste, and broil another 4 min. Sprinkle with chive and broil 3 min more, or until fully cooked.

FRESH ROSEMARY CHICKEN RUB
WITH ORANGE-MAPLE GLAZE
Ingredients:
¾ cup maple syrup
1 cup fresh orange juice
½ cup dry white wine (Do not use cooking wine)
2 tsp fresh garden rosemary, chopped
½ tsp salt
½ tsp black pepper
4 skinless, boneless chicken breast halves
2 Tbsp butter
2 Tbsp olive oil
Directions:
Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but continue a low boil for 5 min, stirring occasionally. Stir in maple syrup and continue boiling for another 5-6 min, stirring frequently, until glossy and just slightly thickened. Set this saucepan aside. In a small bowl mix together the fresh rosemary, salt and pepper. Rub mixture on both sides of chicken, and set aside. Melt butter and olive oil in a large skillet over medium high heat. Add chicken, cover skillet and sauté for about 5 min on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 min, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze. Yield: 4 servings.

MAPLE CRUNCH CHICKEN
Ingredients:
½ cup butter
2 eggs
¼ cup maple syrup
1 lb chicken pieces
2 cups instant oatmeal
Directions:
Melt butter in a pan in 350° oven. Beat eggs with maple syrup. Dip chicken pieces in this sauce and then into instant oatmeal and salt. Place chicken in pan with butter and bake until tender, turning 2-3 times.
STIR-FRIED MAPLE CHICKEN
Serve this glazed chicken with white or brown rice, or a seasoned rice mix.
Ingredients:
2 chicken breasts, cut into chunks
¼ cup vegetable oil
½ cup chopped red bell pepper
½ cup sliced green onions
1 clove garlic, crushed
½ cup maple syrup
¼ cup soy sauce
2 Tbsp cornstarch
½ tsp ginger
Dash cayenne pepper
1 cup sliced mushrooms, sautéed in 2 Tbsp butter
½ cup cashew nuts
Directions:
Fry chicken in hot oil in large skillet over medium heat until opaque, 8 min. Add pepper, onion, and garlic. Stir-fry 3-4 min, until tender-crisp. Drain excess oil. Combine maple syrup, soy sauce, wine, cornstarch, ginger, and cayenne. Add to chicken mixture. Cook and stir until mixture thickens, 3 min. Stir in sautéed mushrooms and cashews. Heat 1 minute longer. Serves 4.
NEW ENGLAND MAPLE CHICKEN
Ingredients:
½ cup maple syrup
1 chicken, 2½-3 lbs, cut-up
(or equivalent chicken breasts)
¼ cup butter, melted
½ tsp grated lemon rind
Dash of pepper (optional)
¼ cup sliced, chopped or slivered almonds
2 tsp lemon juice
Directions:
Preheat oven to 400˚. Place chicken pieces in a shallow buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered 50-60 min. Baste occasionally. Yield: 4 to 6 servings
MAPLE CHICKEN
Ingredients:
1 whole chicken, about 3½ lbs
½ tsp lemon rind
2 tsp lemon juice
¼ cup butter, melted
½ cup maple syrup
¼ cup chopped onion
Directions:
Place cut up chicken in baking pan. Mix all remaining ingredients and pour over chicken. Bake uncovered 50-60 min at 400° until done. Baste frequently. Yield: 4 servings

MAPLE SPRING CHICKEN
Ingredients:
1 chicken, 2½-3 lbs cut-up
¼ cup melted butter
½ cup maple syrup
½ tsp grated lemon rind
¼ tsp salt
Dash pepper
¼ cup chopped almonds
2 tsp lemon juice
Directions:
Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered, 50-60 min, at 325°. Baste occasionally.

VERMONT MAPLE CHICKEN
Ingredients:
3 lbs chicken pieces
4 Tbsp butter, melted
1 cup maple syrup
1 tsp grated lemon rind
2 tsp lemon juice
Dash of pepper
½ cup chopped almonds
Directions:
Place the chicken in a buttered baking dish. Mix the remaining ingredients and pour over the chicken. Bake uncovered for 50-60 min at 400˚. Baste occasionally.

MAPLE SWEET AND SOUR CHICKEN
Ingredients:
¼ cup maple syrup
2 Tbsp cornstarch
½ tsp salt
¾ cup juice drained from canned pineapple
¼ cup vinegar
1 Tbsp soy sauce
3 cups cooked, sliced chicken
¼ cup thinly sliced onion
1 cup pineapple chunks, drained
½ cup thinly sliced celery strips, 1 inch long
2 Tbsp diced pimento
2 cups cooked rice
1 can or package of chow mein noodles
¼ cup slivered toasted almonds (optional)
Directions:
Combine maple syrup, cornstarch, and salt. Stir into pineapple liquid. Add vinegar and soy sauce. Bring liquids to boil over high heat and reduce heat, cooking until thick. Stir occasionally. Remove from heat and add chicken, onion, pineapple, celery, and green pepper. Cook over medium heat for about 8-10 min, stirring occasionally. Add pimento and cook one minute longer. Serve over rice, sprinkle with almonds, and top with noodles. Yield: 4 to 6 servings.
MAPLE GLAZED CHICKEN WINGS
Ingredients:
2 lbs chicken wing sections, thawed
½ cup butter, melted
½ cup maple syrup
Directions:
Preheat oven to 425˚. Combine melted butter and maple syrup. Spread wings in single layer on cookie sheet. Bake 5 min, and then baste with syrup/butter mixture. Bake 10 min more, baste and turn with spatula. Baste and bake 10 min more. Then baste again and bake 5 min longer, or until browned.

MAPLE BARBECUE CHICKEN
Ingredients:
16 oz Italian salad dressing
1 ½ cup maple syrup
½ small jar picanté sauce
Dash garlic, onion, lemon-pepper powders
4 Tbsp orange marmalade
Dash Worcestershire sauce
Chicken for 10 to 12 people
Directions:
Simmer in marinade for about a half hour then barbecue until chicken is done.
ORANGE MAPLE WINGS
Ingredients:
1½ cup buttermilk
1/3 cup maple syrup
2 oranges, peeled and sectioned
1 tsp cinnamon
2½ lb chicken wings (about 16-20)
Directions:
Mix buttermilk and maple syrup in large bowl. Put orange sections and cinnamon in food processor to make coarse puree. Stir orange mixture into buttermilk, and then add chicken wings. Stir to coat. Cover and refrigerate for at least 1 hour (or up to 24 hours), stirring occasionally. Preheat oven to 400˚. Arrange wings in shallow baking pan. Bake 20-30 min., or until golden and crispy. Turn wings every 5 min. Brush occasionally with remaining marinade, up to last 5 min of cooking time.
Ingredients:
4 boneless, skinless chicken breast halves
¼ cup maple syrup
2 Tbsp mango chutney
1 Tbsp grainy mustard
¼ tsp pepper
8 cups mixed salad greens
¼ cup crumbled feta cheese
¼ cup toasted pumpkin seeds, chopped
Directions:
In shallow pan, place chicken and sprinkle with salt. In small bowl, mix together maple syrup, chutney, mustard, and pepper. Spoon ¼ cup of mixture over chicken, turning to coat; reserve remaining mixture. Marinate chicken for 30 min.

Preheat broiler; arrange chicken on broiler pan. Broil about 5 minutes per side or until fork can be inserted with ease. Cool slightly; spread reserved syrup mixture over chicken and cut crosswise into thin strips. Place salad greens in large bowl and toss with Dressing. Arrange chicken on greens; sprinkle with cheese and pumpkin seeds. Makes 4 servings.

Dressing: In small saucepan, place 2 Tbsp olive oil. Add 2 chopped cloves garlic and cook over medium low heat about 30 seconds. Stir in 2 Tbsp white wine vinegar, ¼ tsp salt and ¼ tsp pepper. Remove from heat and cool.

Turkey

MAPLE GLAZED TURKEY
Ingredients:
1 turkey, fresh or thawed frozen
4 Tbsp butter, melted
Salt and pepper
1 Tbsp minced fresh sage
1 Tbsp minced fresh thyme
2 Tbsp minced fresh parsley
3½ cups chicken stock
3 Tbsp maple syrup
1/8 tsp ground ginger
Directions:
Prepare and stuff the turkey if desired. Place on a roasting rack and truss. Brush turkey with 2 Tbsp melted butter; sprinkle liberally with salt and pepper. Stuff half of the herbs in between the skin and the meat of the turkey. Place ½ cup of the chicken stock in the roasting pan. Cook the turkey for 2½ hours, basting every half hour with an additional ½ cup of stock and the pan juices. Mix the remaining butter, remaining herbs, maple syrup, and ginger together in a small bowl. Liberally brush the mixture all over the outside of the turkey. Continue roasting until the turkey is cooked. Servings: 12
SPICED TURKEY
with SQUASH + APPLES
Ingredients:
1½ lbs turkey thighs, skin removed
½ lb red cooking apples
½ lb green cooking apples
1 lb acorn squash, cut into 8 wedges
¼ cup apple juice
3 Tbsp maple syrup
½ tsp cinnamon
¼ tsp nutmeg
Directions:
In 13 x 9-inch baking pan, place turkey thighs in one half of pan. Arrange apple quarters and squash wedges in other half of pan. In small bowl, combine apple juice, maple syrup, cinnamon, and nutmeg; pour over turkey, apples, and squash. Cover pan with foil and bake at 350° for 1 hour. Remove foil and baste with pan juices. Bake uncovered for 15 minutes or until internal temperature of thighs registers 180° on a meat thermometer. Servings: 4
Cooking tip: If squash is difficult to cut, microwave on HIGH for 2 to 3 minutes.

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