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  Cornell University

Cornell Maple Program

Sugar Maple Research & Extension

Cooking Meat with Maple

Meat-based Entrée Recipes


Sauces and Glazes

Maple Barbecue Sauce
Hot Maple Barbecue Sauce
Maple Bourbon Turkey Glaze
Maple Mustard Glaze 1
Maple Mustard Glaze 2
Orange Maple Glaze
Maple Pepper Butter Glaze
Maple Gravy
This sauce is excellent on beef, pork, or poultry.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
Yield: Makes 1 cup.
  • 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 or ribs as you would any other glaze.
Yield: 1¼ cups
  • 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.
  • 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 Recipes

Classic Roast Beef
Braised Corned Beef with Maple
Maple Glazed Hot Dogs
  • ¼ cup brown sugar
  • ½ cup huckleberry jam
  • ¼ cup maple syrup
  • 1 tsp salt
  • 1 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.
  • 4 lbs. premium corned-beef, desalted
  • 1 cup maple syrup
  • (optional ¼ cup bourbon)
Directions: 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.
  • 1 pound hot dogs
  • 2 Tbsp melted butter
  • 1 Tbsp soy sauce
  • 1 Tbsp maple syrup
Directions: 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.


Chicken Recipes

New England Maple Chicken
Maple Baked Chicken Breasts
Bacon-Wrapped Chicken Breast
Dijon Chicken
Maple Orange Chicken Breasts
Maple Crunch Chicken
Stir-Fried Maple Chicken
Fresh Rosemary Chicken Rub with Orange-Maple Glaze
Maple Chicken
Maple Spring Chicken
Vermont Maple Chicken
Maple Sweet and Sour Chicken
Maple Glazed Chicken Wings
Maple Barbecue Chicken
Orange Maple Wings
Maple Mango Chicken
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Serve this glazed chicken with white or brown rice, or a seasoned rice mix.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 16 oz Italian salad dressing
  • 1 ½ cup maple syrup
  • ½ small jar picante 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.
  • 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.
  • 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 Recipes

Maple Glazed Turkey
Spiced Turkey with Squash & Apples
  • 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
  • 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.


Pork and Ham

Maple Apple Cider Brined Pork
Maple Baked Ham
Maple Glazed Ham 1
Maple Glazed Ham 2
Cranberry Maple Glazed Ham
Maple Mustard Glazed Ham
Maple Orange Glazed Ham
Maple Glazed Ham Steak
Maple Pork Chops 1
Maple Pork Chops 2
Maple Teriyaki Chops
Maple Adirondack Pork Loin
Pork Tenderloin with Maple Glaze
Maple Dijon Pork Roast
  • 7 cups hot water
  • ½ cup kosher salt
  • 2 cups apple cider
  • ½ cup maple syrup
  • 2 Tbsp cracked black peppercorns
  • 6 center-cut loin chops, 1¼ -1½ inch thick (or 4 pork tenderloins, 1 to 1¼ lbs each) (or 1 boneless pork loin, 4-6 lbs)
Directions: Stir the hot water and salt together until the salt is dissolved. Add the apple cider, syrup, and pepper. Cool to below 45° in the refrigerator. Trim any excess external fat from the meat.
Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure. The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) If marinating for a day or longer, stir the brine daily and turn the pork occasionally.
To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill. If not, leave it in the brine and test again later.
Yield: 6 servings
  • 1 ham
  • 1 cup maple syrup per 5 lb ham
  • 3-4 Tbsp all purpose flour
Directions: To bake the ham, remove the skin. Place ham in a shallow roasting pan. Bake in a 325º oven about 20 min per lb. When about half done, remove drippings and set aside. Pour the maple syrup over the ham; baste every 20 min until done. Remove from oven. Pour off maple drippings into a saucepan. Add the dripping to previously set aside and heat. Thicken with the flour; serve as a sauce.
  • 1 fully cooked ham, 6-8 lbs
  • Whole cloves
  • ½ cup maple syrup
Directions: Bake ham about ½ usual time. Drain off drippings. Score fat diagonally into diamonds. Center with cloves. Pour maple syrup over ham. Bake 15 min. Repeat twice. An additional 30 min cooking time produces a golden brown glaze.
  • 2 Tbsp unsalted butter
  • 3 Tbsp maple syrup
  • 2 Tbsp orange or pineapple juice
  • 2 large slices cooked ham
Directions: Melt butter in skillet. Add syrup and juice. Add ham, simmer, turning occasionally, until meat is tender and glaze gets thicker and syrupy (about 15 minutes). Perfect served with sweet potatoes.
  • 1 can (8 oz) jellied cranberry sauce
  • ¼ cup maple syrup
  • 1 fully-cooked (8 lb) whole boneless ham
Directions: Preheat oven to 325º. In a small saucepan, combine cranberry sauce and maple syrup. Cook mixture over medium heat until sauce is smooth, whisking frequently. Place ham on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of ham. Bake uncovered for 1½ to 2 hours or until thermometer registers 135º-140º. Liberally baste ham with glaze during the last 45 minutes of baking time. Makes 24 servings.
  • 1½ tsp vegetable oil
  • 1 Tbsp onion; minced
  • ¼ cup pure maple syrup
  • 2 Tbsp cider vinegar
  • 1½ tsp Dijon mustard
  • 1½ tsp mustard seed
  • ¼ boneless ham (5 lb)
Directions: Preheat oven to 425º. Combine first 6 ingredients and pepper to taste in a heavy saucepan. Bring to a boil, stirring about 1 minute. Set aside to cool. Cut diamond pattern on the outside of ham. Place ham on a lightly oiled roasting rack. Place in a shallow roasting pan. Brush syrup mixture over ham. Bake 5 minutes, reduce heat to 325º, and bake another hour, basting with syrup mixture every 15 minutes. Remove ham from oven and set aside 15 minutes before slicing.
  • Bone-in spiral sliced ham (or butt or shank portion ham or half ham)
  • ½ gallon orange juice
  • 2 each star anise
  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 cup maple syrup
    • Directions: Prepare and heat ham according to package directions. To prepare glaze, place the orange juice, star anise, cinnamon and cloves in a sauce pan and heat until reduced to 1 cup. Remove from the stove; add the maple syrup. Strain and cool. Brush glaze on your Cook's ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes.
  • 1 fully cooked ham steak, 1 to 1½ inches thick
  • Ground cloves
  • 1/3 cup maple syrup
  • 1 Tbsp lemon juice
  • 1 Tbsp butter, melted
  • 8 California dried figs, halved
  • 2 bananas, peeled, quartered
    • Directions: Slash edges of ham. Sprinkle with cloves. Place in shallow baking pan. Bake at 350° for 20 minutes. Arrange figs and bananas in pan around ham. Brush with combination of maple syrup, lemon juice, and bananas. Heat an additional 15 minutes; brush again with sauce. Makes 4 to 5 servings.
  • 6 pork chops, 1” thick
  • 1 cup chopped onion
  • 1 Tbsp vinegar
  • ¼ cup water
  • ½ cup maple syrup
  • 1 Tbsp Worcestershire sauce
  • ½ tsp chili powder
  • 1/8 tsp pepper
Directions: Preheat oven to 400°. Lightly brown pork chops. Arrange in flat baking dish. Mix together onion, vinegar, Worcestershire Sauce, chili powder, pepper, maple syrup, and water. Pour over pork chops. Cover. Bake 45 minutes, basting occasionally. Uncover. Bake 15 minutes more. Remove chops to platter. Thicken sauce with flour. Pour over chops.
  • 6 pork chops, trimmed
  • 1 Tbsp olive oil
  • ¼ cup maple syrup
  • ¼ cup chopped onion
  • 1 Tbsp cider vinegar
  • ½ tsp chili powder
  • 1/8 tsp. black pepper
  • 1½ tsp salt
  • ¼ cup water
  • 1-2 Tbsp flour
Directions: Preheat oven to 400º. In large skillet, brown chops on both sides in olive oil. Transfer to 9x13 shallow baking dish. In saucepan combine next 6 ingredients and bring just to a simmer. Remove from heat and pour over chops. Cover and bake 45 minutes, basting occasionally with sauce and drippings. Remove cover and bake 15 minutes more. Transfer chops to warm platter in oven. Transfer juices to skillet and prepare sauce over medium heat with flour/water mixture to desired thickness.
Pour sauce over chops and serve.
  • ¼ cup Teriyaki marinade & sauce
  • 2 Tbsp maple syrup
  • 1 tsp grated fresh ginger root
  • 6 center-cut loin or rib chops, ¾” thick
Directions: Combine teriyaki sauce, syrup, and ginger; pour over chops in large plastic food storage bag. Press air out of bag; close top securely. Let stand 15 minutes, turning bag over once. Reserving marinade, remove chops to rack in broiler pan. Broil chops 4 to 6 inches from heat source 6 minutes on each side, or until just done, brushing with reserved marinade once after turning chops over.
Servings: 6
  • 3 pound pork loin (bone out)
  • 1 cup macadamia nuts coarsely chopped
  • 1 cup Riesling wine
  • 2 cups sun dried prunes
Allow the prunes to soak in the wine ½ hour before stuffing the roast.
Maple Glaze:
  • 1 cup Riesling wine
  • 1 cup orange juice
  • 1 tsp salt
  • 1 Tbsp of cornstarch dissolved in ¼ cup cold water
  • ½ cup maple syrup
Directions: Take the pork loin and form a cavity for the stuffing. To form the cavity, make a 2" deep cut in the roast beginning about 2" from the end of the roast. Run the 2" deep cut lengthwise across the roast and stop about 2" from the opposite side. This will prevent the stuffing from falling out of the sides of the roast. Stuff the roast with the macadamia and prune stuffing. Use cooking string to truss the roast. Cross-tie the roast across the filling from end to end. Brown the outside of the roast by sautéing the roast in a large skillet. Cover the bottom of the skillet with about 1/8" of cooking oil and place over medium high heat. Allow the oil to heat up and the place the roast in the skillet carefully. Allow the roast to brown on each side by turning the roast every 2 minutes. Transfer the roast to a roasting pan, seal the pan with aluminum foil and place in a pre-heated 350° oven and allow to cook for 25 min. While the roast is cooking, begin to prepare your glaze. Pour the orange juice and wine into a skillet and cook over medium heat until the liquid has been reduced by about half. This will take about 10 min. Then add the maple syrup and reduce the heat to low and add the salt and dissolved cornstarch. Stir the mixture until it becomes a thick glaze consistency. Remove the roast from the oven. Uncover the roast and allow to sit at room temperature about 10 min. Glaze the roast thoroughly and transfer to a serving platter for slicing.
  • 8 oz pork tenderloin
  • ½ tsp dried chervil
  • ½ tsp dried thyme
  • 2 Tbsp maple syrup
  • 1 Tbsp grainy mustard
Directions: Heat broiler, and line broiler pan with double thickness of aluminum foil. Wash and dry tenderloin and cut thick end into ¾ inch-thick slices. Leave the thin end in one piece. Mix together chervil, thyme, maple syrup, and mustard. Dip each piece of pork into maple syrup mixture. Arrange pork pieces in broiler pan and broil 2 inches from heat source for about 10 minutes; turn and broil 5 min longer, until meat is no longer pink.
Serves 2.
Note: Pork tenderloins are often sold two to the package. Use about one for two people and freeze the remainder.
  • 2-3 lbs boneless pork loin roast
  • 2/3 cup maple syrup
  • 3 Tbsp Dijon mustard
  • 2 Tbsp soy sauce
  • Salt and pepper
  • ½ lb carrots, pared and quartered lengthwise
  • 4-6 red potatoes, scrubbed and halved
Directions: Preheat oven to 350°. Stir together maple syrup, mustard, and soy sauce, and brush over entire roast. In shallow roasting pan, pour remaining sauce heavily over roast and drizzle over carrots and potatoes. Roast in oven, basting meat and vegetables with pan juices at 20 minute intervals, until internal temperature of pork via meat thermometer reaches 155-160°, and vegetables are tender (approx. 1-1¼ hrs). Remove, slice roast, and serve with vegetables. Use drippings to make a delicious gravy or serve au jus.
Note: Any cut of pork roast can be used for this recipe, but remember to adjust cooking time for increased weight.


Ribs and Sausage

Maple Barbecued Spare Ribs
Maple Barbecued Pork Ribs
Maple Barbecued Ribs
Country-Style Pork Ribs in Sweet & Sour BBQ Sauce
Maple Glazed Ribs 1
Maple Glazed Ribs 2
Vermont-Style Pork Ribs
Maple Sausage Appetizers
Maple Cocktail Spare Ribs
Maple Kielbasa Bites
  • 3 lbs spareribs
  • ¾ cup maple syrup
  • 1 Tbsp tomato catsup
  • 1 Tbsp cider vinegar
  • 1 Tbsp finely chopped onion
  • 1 tsp Worcestershire sauce
  • ¼ tsp dry mustard
  • 1/8 tsp black pepper
Directions: Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 min. Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs. Bake in 350° oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.
  • 1 rack spareribs (about 4 lbs)
  • 1 tsp freshly ground black pepper
  • ½ tsp salt
  • 1 cup maple syrup
  • 2 Tbsp rice-wine vinegar
  • 1 Tbsp soy sauce
Directions: Rub ribs with pepper and salt. Place in a shallow non-aluminum pan. In a small bowl, mix together maple syrup, vinegar, and soy sauce. Pour over ribs, cover, and chill overnight, turning occasionally. Remove ribs from pan and grill over moderately hot coals, turning and basting ribs so they cook evenly on both sides, about 20 min per side, or until done. Do not let them burn.
Serves 4
Cooking Tip: Watch these ribs like a hawk; they burn easily! To reduce cooking time on the grill and thus the risk of burning, first parboil the ribs in boiling water for 10 minutes. Then marinate the cooked ribs for at least 8 hours or overnight and grill them for only about 10 min per side.
  • ½ cup maple syrup
  • ¼ cup soy
  • ¼ cup sherry
  • ½ tsp ginger
  • ¾ tsp dry mustard
  • ¼ tsp nutmeg
  • ¼ tsp cloves
Directions: Marinate 4 lb pork ribs in fridge overnight. Barbecue, basting frequently.
  • 1 cup catsup
  • 2 Tbsp soy sauce
  • 1½ Tbsp balsamic vinegar
  • ½ tsp Chinese chili paste
  • ¼ cup maple syrup
  • 1 tbsp chopped fresh ginger
  • 4 lbs country style pork ribs
Directions: Mix all the ingredients except the ribs in a shallow casserole, broiler pan, or large gratin dish. Add the ribs, cover, and let marinate in the refrigerator for at least an hour, preferably overnight, or up to 48 hours. Preheat the oven to 325°. Remove a little more than half the sauce from the ribs and place in a small saucepan. Bake the ribs for 30 minutes. Meanwhile, place the pot of sauce over moderately low heat and let simmer. Flip the ribs and add half the remaining sauce. Bake another 30 minutes. Flip the ribs again and add the remaining sauce. Bake another 15 to 30 minutes, or until the ribs are very tender.
Servings: 6
  • 3 pork spare ribs, cut to serving size
  • 1 cup maple syrup
  • 3 Tbsp orange juice concentrate
  • 3 Tbsp ketchup
  • 2 Tbsp soy sauce
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 tsp curry powder
  • 1 clove garlic, minced
  • 2 green onions, minced
  • 1 Tbsp sesame seeds
Directions: Place ribs, meaty side down, on a rack in a greased 13x9 pan. Cover tightly with foil and bake at 350° for 1¼ hours. Meanwhile, combine the next 9 ingredients in a saucepan. Bring to boil over medium heat. Reduce heat and simmer for 15 minutes – stirring occasionally. Drain ribs, remove rack, and return ribs to pan. Cover with sauce. Bake, uncovered, for 35 minutes – basting occasionally. Sprinkle with sesame seeds just before serving.
  • 3 lbs pork back ribs
  • ¾ cup maple syrup
  • 2 Tbsp packed brown sugar
  • 2 Tbsp ketchup
  • 1 Tbsp cider vinegar
  • 1 Tbsp Worcestershire sauce
  • ½ tsp salt
  • ½ tsp dry mustard
Directions: In a large pot, cover ribs with water; simmer, covered, for about 1 hour or until tender. Drain and place in a shallow dish. In a small saucepan, combine remaining ingredients; bring to boil. Pour over ribs; marinate in refrigerator for about 2 hours. Remove ribs, reserving marinade. Cook, over medium-hot coals or on medium setting on gas, turning occasionally and brush with sauce, for about 20 minutes or until tender and glazed. Cut into single-serving pieces.
  • 1 cup maple syrup
  • 2 Tbsp BBQ sauce
  • 3 lbs pork ribs, trimmed
  • 1 Tbsp butter
  • ¼ cup minced onion
  • Chili powder to taste
  • Black pepper to taste
Directions: Preheat oven to 375°. In large skillet, brown ribs on all sides in butter – drain. Transfer to 9x13 baking dish. Combine remaining ingredients and pour over ribs. Bake 30 minutes, basting ribs frequently with sauce and drippings.
  • 1 can (13½ oz) pineapple chunks in syrup
  • 2 packages (8 oz) Brown & Serve sausage links
  • 4 Tbsp cornstarch
  • ½ tsp salt
  • ½ cup maple syrup
  • 1/3 cup water
  • 1/3 vinegar
  • 1 green pepper cut in ¾ inch squares
  • ½ cup drained maraschino cherries
Directions: Drain pineapple, reserving ½ cup liquid. Cut sausages in thirds crosswise; brown in skillet. At serving time, blend cornstarch, salt, reserved liquid, maple syrup, water and vinegar in blazer' pan or chafing dish. Heat to boiling, over direct heat, stirring constantly; cook and stir a few minutes more. Add drained pineapple, sausage, green pepper chunks, and cherries; heat through. Keep warm over hot water. Spear with cocktail picks. Makes about 15 appetizers.
These little oven-baked spare rib appetizers are perfect for any party or buffet.
  • 2 lbs cocktail spareribs, 2-inch pieces
  • Ground black pepper, to taste
  • 1/3 cup maple syrup
  • 1/3 cup Dijon mustard
  • 2 Tbsp un-sulfured molasses
  • 2 Tbsp cider vinegar
  • 1 tsp ground cumin
Directions: Preheat oven to 350°. Line a shallow baking pan with non-stick foil. Sprinkle ribs with pepper. Arrange ribs in a single layer in the baking pan and cook for 45 minutes to 1 hour. Meanwhile, combine maple syrup, Dijon mustard, molasses, cider vinegar, and cumin until well-mixed. Remove the spareribs, and drain the fat from the pan. Coat the ribs with ½ cup of the maple syrup sauce. Bake another 25 minutes. Add remaining sauce; cook another 5 minutes. Remove from oven and let rest for 5 minutes before serving.
Yield: 10 servings as an appetizer
  • 12 oz Kielbasa
  • 2 Tbsp Dijon mustard
  • ¼ cup maple syrup
  • Skewers
Directions: Cut Kielbasa into bite-size pieces. Dip pieces into a mixture of maple syrup whisked with mustard. Thread kielbasa on skewers and grill over medium heat, about 3 minutes per side or until browned and heated through.
Pour sauce over chops and serve.


Seafood Recipes

Maple Broiled Bacon-Wrapped Scallops
Maple Marinated Bacon-Wrapped Scallops
Maple Mustard Salmon
Maple Shrimp with Veggies
Lobster with Nutmeg Vinaigrette and Chestnut Purée
  • 4-6 sea scallops per person
  • 1/3 strips of bacon, 1 per scallop
  • ½ cup maple syrup
  • ¼ tsp horseradish
Directions: Mix syrup and horseradish. Wrap each scallop with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup-horseradish sauce, and broil for 2-3 minutes on each side (until bacon is crisp), brushing with more sauce when turned over. Serve hot.
  • 24 fresh bay scallops
  • 1 cup maple syrup
  • 6-8 slices bacon
  • 24 toothpicks
Directions: Rinse scallops under cold water to remove sand and cartilage. Cut bacon strips into 24 equal pieces. Wrap bacon pieces around scallops overlapping ends to secure with toothpicks. Place scallops in shallow glass dish, pour syrup over, and toss to coat. Marinate in refrigerator one hour – tossing to coat occasionally. Broil in oven or on grill, basting and turning until bacon is crisp on all sides and scallops are firm. Drain on paper towel or plate, and serve.
Note: Soak toothpicks in water for 5 minutes before using to avoid catching fire when cooking.
  • Salmon fillets for four
  • 2/3 cup melted butter
  • ½ Tbsp dried dill
  • ¾ cup maple syrup
  • ¼ cup Dijon style mustard
Directions: Blend ingredients over low heat until melted together. Grill or broil salmon, basting, and turning until flaky and done.
  • 1 cup maple syrup
  • 1/3 cup broccoli florets
  • 1/3 cup mushroom slices
  • ½ lb shrimp (32-36)
  • ½ lb chicken breast, cut up
  • ½ cup carrots, julienne
  • ½ cup onions, julienne
  • ½ cup celery, julienne
  • ½ cup green pepper, julienne
Directions: Sauté veggies in a saucepan with a little oil until tender. Add shrimp and chicken; cook until meat is almost done. Add maple syrup and a dash of white wine. Finish cooking and serve over rice or chow mein noodles.
  • 2 cups chicken stock (or canned low-sodium broth)
  • 2 cups apple cider
  • 6 shallots, minced
  • 3 bay leaves
  • 2 Tbsp sherry vinegar
  • ½ cup heavy cream
  • 1 ½ tsp freshly grated nutmeg
  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 2 cans (15 oz) whole chestnuts, drained
  • 3 Tbsp maple syrup
  • 2 Tbsp unsalted butter
  • ½ cup crème fraîche or sour cream
  • Salt and freshly ground pepper
  • 4 scallions, chopped
  • 2 Tbsp chopped parsley
  • 10 boiled lobsters (1¼ lbs ea), halved
  • ¼ lb mixed young salad greens
1. In a large saucepan, combine 1 cup of the stock with the cider, shallots, bay leaves, and sherry vinegar. Boil over high heat until reduced by half, about 25 min. Add the heavy cream and nutmeg and simmer over moderate heat until slightly thickened, about 5 min. Remove from the heat.
2. In a medium saucepan, heat the vegetable oil. Add the onion and cook over moderate heat until softened. Add the remaining 1 cup of stock and the chestnuts and simmer until the liquid reduces by a third, about 4 min. Remove from the heat and add the maple syrup and butter. Transfer the contents of the saucepan to a blender and purée until smooth. Blend in the crème fraîche. Transfer the purée to a clean saucepan and season with salt and pepper. Cover and keep warm.
3. Gently reheat the nutmeg vinaigrette. Add the scallions and parsley and season with salt and pepper.
4. Cut the lobster tail meat into 1-inch chunks and replace it in the tail sections of the lobsters. Spoon half of the chestnut purée in the center of each of 2 large platters. Arrange the lobster halves around the purée. Spoon the warm nutmeg vinaigrette over the lobsters, garnish the platters with the greens, and serve at once.
Make Ahead: The recipe can be prepared through Step 2 and refrigerated overnight. Finish the vinaigrette and re-warm the chestnut purée before serving.
Yield: 20 first course servings
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