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  Cornell University

Cornell Maple Program

Sugar Maple Research & Extension

Produce

Salads and Sides

Green Salads and Dressings

Maple Dressing
Maple French Dressing
Spicy French Maple Dressing
Maple Blender French Dressing
Creamy Maple Syrup Dressing
Maple Balsamic Dressing
Spicy Maple Syrup Dressing
Spicy Sweet & Sour Dressing
Easy Maple Vinaigrette Dressing
Maple-Cider Vinaigrette
Raspberry Vinaigrette Dressing
Green Bean Salad
Maple Mustard Chicken Salad
Ham and Lima Bean Salad with Maple Thyme Dressing
Ingredients:
  • 1 cup salad oil
  • 2/3 cup vinegar
  • ½ cup sugar
  • ½ cup maple syrup
  • 1 ½ Tbsp prepared mustard
Directions: Mix all together and pour over tossed salad.
Ingredients:
  • ¼ cup salad oil
  • ¼ cup ketchup
  • ¼ cup dark maple syrup
  • 1/8 cup vinegar
  • ½ tsp garlic powder
  • dash of pepper
Directions: Mix and keep in the refrigerator.
Ingredients:
  • ¼ cup maple syrup
  • ¼ cup vinegar
  • ½ cup salad oil
  • 3 Tbsp catsup
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
Directions: Shake all ingredients together and pour over tossed salad.
Ingredients:
  • 1 cup ketchup
  • ½ cup maple syrup
  • 1 tsp.salt
  • ¾ cup salad oil
  • ¼ tsp. pepper
  • ½ tsp. dry mustard
  • 1 tsp powdered ginger
Directions: Cover and blend on high speed for 20 seconds. Makes 2 cups.
Ingredients:
  • 1 cup mayonnaise
  • ½ cup maple syrup
  • ¼ cup apple cider vinegar
Directions: Mix all ingredients together thoroughly. Refrigerate, tightly covered, for at least one hour to let flavors blend. Serve with salad.
Ingredients:
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • juice of 1 lime (about 1 Tbsp)
  • 1 clove garlic, minced
  • 1 tsp cilantro, finely chopped
  • 1 tsp dry mustard
  • 1 cup extra-virgin olive oil
  • black pepper
Directions: Combine vinegar, syrup, lime, garlic, cilantro, and mustard in food processor or blender. Slowly add oil while motor is still running. Blend until dressing is emulsified. Add pepper to taste.
Store in container in fridge. May be stored for several weeks. Shake well before using.
Ingredients:
  • 2 Tbsp maple syrup
  • 1 Tbsp horseradish sauce
  • 4 Tbsp red wine vinegar
  • 5 Tbsp olive oil
  • 1 clove garlic, finely crushed
Directions: Mix all ingredients together thoroughly. Chill and serve with salad or raw vegetables.
Ingredients:
  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • ¼ cup maple syrup
  • 3 Tbsp soy sauce
  • 1 Tbsp Dijon mustard
  • 1 clove garlic
  • ¼ tsp grated orange zest
  • 1/8 tsp cayenne
  • 1/8 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
Directions: Combine all ingredients in small bowl. Whisk thoroughly. Taste and add more of whatever ingredient you’d like. Store in bottle in fridge. Shake well before using.
Ingredients:
  • 5 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced
  • ¼ tsp dry mustard
  • 1 pinch dry dill
  • salt and pepper to taste
Directions: Put all ingredients in a glass jar with a lid. Shake well before serving.
Ingredients:
  • 2 Tbsp maple syrup
  • 3½ Tbsp cider vinegar
  • ¼ tsp each salt and freshly ground pepper
    • Directions: Whisk in the maple syrup, olive oil, vinegar, salt, and pepper until combined; pour dressing into a 1-cup measure.
Ingredients:
  • 1 cup raspberry vinegar
  • 1 cup olive oil
  • 1 cup vegetable oil
  • 1 cup maple syrup
  • 2 Tbsp Dijon mustard
  • 2 Tbsp chopped tarragon leaves
Directions: Make the dressing several hours ahead to mingle the flavors. It will keep for a week refrigerated.
In a non-reactive large mixing bowl, whisk all ingredients together vigorously. It should form a loose emulsion. Refrigerate until ready to use. Whisk again before using.
Ingredients:
  • 3 cups fresh green beans, halved
  • ½ cup Lemon-Basil Salad Dressing
  • ½ red onion, thinly sliced
  • ½ red bell pepper, diced
  • 1 stalk celery, chopped thin
  • ½ cup maple syrup
  • 1 Tbsp capers (optional)
  • Salt and pepper to taste
    • Directions: Cook fresh beans until just tender. Drain and transfer to large bowl. Stir in dressing and rest of the ingredients. Cool thoroughly and refrigerate for at least 1 hour before serving.
Ingredients:
  • 4 boneless, skinless chicken breast halves
  • ½ tsp salt
  • 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 minutes. 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.
Dressing: In small saucepan, place 2 Tbsp olive oil. Add 2 chopped cloves garlic and cook over medium low heat about 30 sec. Stir in 2 Tbsp white wine vinegar, ½ tsp salt and ¼ tsp pepper. Remove from heat and cool.
Ingredients:
  • 2 cups lima beans
  • 3½ tsp salt
  • 1½ lbs lean, smoky, baked ham, diced
  • 1 cup corn oil
  • 1/3 cup maple syrup
  • 1/3 cup cider vinegar
  • 3 Tbsp finely minced fresh thyme
  • 5 carrots, peeled, sliced thin
  • Freshly ground black pepper
  • 1 red-leaf lettuce
  • 1 medium red onion, peeled, sliced thin
Directions: In a large bowl combine the beans with cold water to cover them by at least three inches. Soak overnight. Drain the beans and transfer them to a large, heavy pot. Add fresh cold water to cover them by at least three inches, set over medium heat, and bring to a boil. Lower the heat and simmer, uncovered, stirring once or twice, for 25 min. Stir in 2 tsp of the salt and continue to cook gently until the beans are just tender, 15-25 min. longer. Drain and transfer to a bowl.
In a large skillet over medium heat combine the ham and 3 Tbsp of the corn oil. Cook, tossing and stirring often, until the ham is crisp and brown, 6 to 8 minutes. With a slotted spoon, transfer the ham to the bowl with the beans. Do not clean the pan.
Set the skillet over high heat and stir in the maple syrup, cider vinegar, and the remaining corn oil. Bring to a boil, stirring and scraping to dissolve any browned bits from the bottom of the skillet. Stir in the thyme, boil 1 min, and pour the hot dressing over the ham and beans. Add the carrots and stir. Season with the remaining salt and a generous grind of black pepper and stir again. Cool to room temperature, cover, and refrigerate for several hours or overnight.
Allow the salad to return to room temperature. Adjust the seasoning. Line plates with the lettuce leaves. Stir the salad and divide it among the plates, shaping each portion into a slight mound. Garnish each salad with the onion. Drizzle any remaining dressing over each salad and serve immediately. Note: If fresh thyme is unavailable, cook 2-1/2 teaspoons of dried thyme in the water with the lima beans.
Yield: 6 servings

 

Fruit Salads and Dressings

Fruit Salad Dressing
Creamy Fruit Salad Dressing
Maple Fruit Salad Dressing
Frozen Maple Date Salad
Ingredients:
  • ¼ cup maple syrup
  • 3 well-beaten eggs
  • dash salt/pepper
  • ginger
Directions: Bring maple syrup to boil. Combine with egg yolks. Cook 1 to 2 minutes over direct heat, stirring constantly from bottom of pan. Cool. Season with salt / pepper. Add few grains ginger (to taste).

 

Ingredients:
  • 1 egg yolk
  • ¼ cup maple syrup
  • ½ lemon
  • ½ cup whipped cream
Directions: Beat egg yolk in double boiler. Add maple syrup. Cook until thickens (less than 1 min.). Cool. Fold in juice of lemon, and whipped cream.
Ingredients:
  • 1 Tbsp flour
  • ¼ cup lemon juice
  • ½ cup maple syrup
  • 1 cup whipped cream
Directions: Mix flour and lemon juice until there are no lumps, and stir in maple syrup. Cook this mixture stirring constantly until it is as thick as honey. Cool it and fold in whipped cream. Serve it with a tart fruit salad mixture.
Ingredients:
  • 8 oz cream cheese
  • 1 cup maple syrup
  • 1 can (20 oz ) crushed pineapple, drained
  • 2 cups whipped topping
  • 1 cup date, chopped
  • 1 cup nut, chopped
Directions: Beat cheese and syrup until smooth. Fold in dates and pineapple. Fold in nuts and whipped topping. Pour into oiled 1½ quart mold. Freeze overnight. Un-mold and garnish with cherries and pineapple rings.

 

Vegetable Side Dishes: Asparagus, Brussel Sprouts, Cabbage, Onions

Marinated Asparagus
Maple-Roasted Brussels Sprouts
Red Cabbage Braised with Maple Syrup
Cabbage-Apple Casserole
Sauerkraut Salad
Maple Baked Sweet Onions
Maple-Glazed Shallots
Ingredients:
  • 2 lb asparagus
  • ½ tsp salt
  • 1¼ tsp sugar
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame seed oil
  • ½ cup maple syrup
Directions: Break off and discard the tough ends of the asparagus. Wash and drain the asparagus. Roll cut into 1½ inch sections. Bring 4 to 6 quarts of water to boil in a large saucepan. Blanch asparagus for 1 minute. Meanwhile, prepare a sink full of cold water and add a tray or two of ice cubes. When the asparagus has been blanched, drain the water and pour the asparagus into the ice water to stop the cooking process. Asparagus will turn bright green. Drain well. Place the blanched asparagus in a serving bowl, add the remaining ingredients, toss, and mix well. Chill 20 to 30 minutes before serving.
Ingredients:
  • 5 slices bacon, cut crosswise into ½ inch strips
  • 3 lbs Brussels sprouts
  • ½ cup maple syrup
  • 1 tsp kosher salt
Directions: Heat oven to 450°. Scatter bacon on a large baking sheet and roast 10 minutes, stirring twice, or until fat is rendered and bacon crisp. Remove bacon with slotted spoon to paper towel to drain. Trim and halve Brussels sprouts lengthwise (if large, quartered). Toss Brussels sprouts in bacon drippings with maple syrup and salt. Roast 20 minutes, tossing twice. Stir in bacon pieces and continue to roast 3 to 5 minutes, until sprouts are golden and crisp-tender.
Servings: 12
Ingredients:
  • 5 strips bacon, minced
  • 1 onion, minced
  • 1 tart apples, peeled, sliced
  • 1 lb red cabbage, cored
  • 1 bay leaf
  • ½ cup maple syrup
  • Ground pepper
Directions: Preheat oven to 350˚. In an ovenproof saucepan or a flameproof casserole large enough to hold all the ingredients, sauté the bacon until crisp. Add the onion and sauté until translucent. Add the remaining ingredients, cover, and place in the oven; bake for ½ hour.
Ingredients:
  • 1 chopped apple
  • 1 onion, sliced
  • ¼ cup water
  • 1/3 cup apple cider vinegar
  • ¼ cup maple stirred sugar
  • Dash of ground ginger
  • 4 cups shredded red cabbage
  • Salt and pepper to taste
Directions: Sauté onion and apple in a little oil in a Dutch oven or frying pan until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold.
Ingredients:
  • 1 can sauerkraut (28 oz), drained
  • ½ cup chopped onion
  • ½ cup chopped green pepper
  • ½ cup chopped celery
  • ½ cup cider vinegar
  • ½ cup olive oil
  • ½ cup maple syrup or to taste
Directions: Mix together sauerkraut, onion, pepper, and celery. Add vinegar, oil, and maple syrup. Refrigerate. Keeps well for 1 week.
Serves 6-8.
Ingredients:
  • 6 sweet onions, sliced ½" thick
  • 1/3 cup maple syrup
  • ¼ cup butter, melted
Directions: Layer onions in a greased 13x9-inch baking dish. Combine syrup and butter, and pour over onions. Bake, uncovered at 425° for 40-45 minutes or until tender.
Ingredients:
  • 1½ lbs small round shallots, peeled
  • ¼ butter
  • 3 Tbsp maple syrup
  • 2 Tbsp lemon juice
  • Salt and pepper
Directions: Leave the shallots whole. Melt the butter in a heavy pan large enough to take the shallots in a single layer. Fry the shallots until patched with brown, about 5 minutes. Then add the lemon juice, salt and pepper and just enough water to cover. Bring to a boil, then reduce heat and simmer gently, stirring every now and then, until the shallots are very tender (add a little more water if necessary) and there is only a thin layer of syrup left in the pan, about 30 to 40 minutes.

 

Vegetable Side Dishes: Carrots, Parsnips, Turnips

Maple Carrots
Microwave Maple Glazed Carrots
Maple Orange Glazed Carrots
Maple Ginger Glazed Carrots
Orange Spice Maple Glazed Carrots
Carrots, Pecans, and Fennel
Carrot-Potato Pudding
Maple-Glazed Parsnips
Maple Turnips
Ingredients:
  • 8 oz frozen carrots
  • 1 Tbsp butter
  • ¼ cup orange juice
  • ½ cup maple syrup
Directions: Cook carrots according to directions on bag. Put carrots and the rest of the ingredients in a saucepan; simmer for 10 minutes.
Servings: 4
Ingredients:
  • 8 medium sized carrots
  • 1 orange rind, grated
  • 1 pinch of mace or nutmeg
  • ½ cup orange juice
  • 3 Tbsp maple syrup
  • 3 Tbsp butter
Directions: Peel carrots; cut into sticks. Pour the orange juice into a 4-cup microwave safe dish. Heat 1 minute at high. Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes. Stir again, and then add the remaining ingredients. Microwave, uncovered 2 minutes. Stir then check for doneness. If necessary, cook another 1 minute.
Ingredients:
  • 1 lb cooked carrots
  • ¼ cup maple syrup
  • 1 Tbsp orange juice, frozen concentrate
Directions: Mix maple syrup and orange juice in small mixing bowl; pour over cooked and drained carrots. (If you don't have frozen juice, use 1 Tbsp orange Jello dissolved in warm syrup). Allow to simmer for 5 to 10 minutes.
Sprinkle with ginger, if desired. You can also use this recipe for yams.
Ingredients:
  • 1 cup maple syrup
  • 8 medium carrots
  • 3 Tbsp butter
  • ¼ tsp ginger (or more to taste)
Directions: Prepare and slice the carrots. Cook until tender. Drain. Add maple syrup and butter. Simmer carrots in maple syrup mixture until glazed.
Yield: About 8 servings.
Ingredients:
  • 2/3 cup fresh orange juice
  • 12 carrots, peeled, matchsticked
  • Orange zest from 1 orange
  • 5 Tbsp maple syrup
  • 1 tsp nutmeg
  • 5 Tbsp butter
Directions: Heat the orange juice in a small casserole dish on high in the microwave for 90 seconds. Add the carrots and freshly grated zest of 1 orange. Stir to coat the carrots and cover. Microwave for 7 minutes. Stir in the remaining ingredients and microwave uncovered for 2 minutes. Carrots should be crisp tender. If they are not, microwave for an additional 2 minutes.
Servings: 6
Ingredients:
  • 2 cups peeled and julienned carrots
  • ½ cup thinly sliced fennel, or 1 tsp ground fennel seeds
  • 1 Tbsp olive oil
  • ¼ cup maple syrup
  • ¼ cup roasted pecans
  • 2 tsp cornstarch
  • 1 Tbsp water
  • 1 Tbsp chopped parsley
Directions: Steam the carrots in a small amount of water, just until tender-crisp. Be sure not to overcook them. In a skillet, sauté the fennel in oil for 2 minutes. Add the syrup, pecans, and carrots, and simmer. In a small bowl, mix the cornstarch and water together. Add this mixture to the carrot mixture. Finally, stir in the chopped parsley and serve hot.
Servings: 4
Ingredients:
  • 1 cup grated raw carrot
  • 1 cup grated raw potato
  • 1 cup enriched flour
  • ½ cup maple sugar
  • ½ cup white sugar
  • ¾ cup raisins
  • ½ cup currants
  • ½ cup butter
  • ½ tsp cloves
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp baking soda
Directions: Grate carrot and potato. Measure and set aside. Cream butter, add sugar, and blend well. Add carrot and ½ cup potatoes, and mix well. Sprinkle fruits with flour and add to first mixture. Add flour and spices, which have been sifted together. Dissolve soda in remaining potato and add it last. Mix lightly together. Pour into buttered bowl. Tie down and steam for 3 hours and 10 minutes. Check with a wooden skewer until it comes out clean.
Ingredients:
  • 1/3 cup maple syrup
  • ¼ tsp prepared mustard
  • Vegetable cooking spray
  • 2 tsp butter
  • 5 ½ cups diagonally sliced parsnip, (¼ inch)
  • 3 Tbsp water
  • ¼ tsp salt
  • 1 dash pepper
  • 1 Tbsp chopped fresh parsley
Directions: Combine maple syrup and mustard; stir well, and set aside. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium heat until butter melts. Add parsnip and next 3 ingredients; cover, reduce heat to medium-low, and cook 12 minutes or until tender, stirring occasionally. Add syrup mixture; cook, uncovered, over medium-high heat 1 minute or until lightly glazed, stirring constantly. Remove from heat; sprinkle with parsley and serve.
Ingredients:
  • 3 turnips, peeled and thinly sliced
  • Black pepper
  • ¾ cup maple syrup
  • 8 Tbsp maple sugar
  • ½ cup butter, cut into bits
Directions: Preheat the oven to 350°. Grease a large casserole dish. Layer the turnips in the casserole dish, sprinkling each layer with pepper. Pour the maple syrup over the turnip slices. Sprinkle the maple sugar and butter over the top. Cover and bake for 1 hour, or until the turnip is tender.
Servings: 8

 

Vegetable Side Dishes: Sweet Potatoes

Baked Sweet Potatoes with Apples
Maple Canned Sweet Potatoes
Baked Candied Sweet Potatoes
Crock-Pot Maple Candied Sweet Potatoes
Maple Praline Sweet Potatoes
Glazed Sweet Potatoes with Pineapple
Maple Glazed Sweet Potatoes
Spicy Sweet Potato Wedges
Maple Tarragon Sweet Potatoes
Whipped Sweet Potatoes
Maple Sweet Potatoes
Ingredients:
  • 3 apples
  • 2 Tbsp butter
  • 3 large boiled sweet potatoes
  • 1 tsp salt
  • ½ cup maple syrup
Directions: Core, pare, and slice apples and fry in butter until light brown. Slice potatoes. Arrange apples and potatoes in alternate layers in buttered baking dish. Add salt. Pour the syrup over this and dot with butter. Bake at 350º about 35 minutes.
Serves 6
Ingredients:
  • 1 can (1 lb 7 oz) sweet potatoes, drained
  • ½ tsp salt
  • ¼ cup butter
  • ¾ cup maple syrup
  • ½ tsp grated orange peel
Directions: In a medium saucepan, combine all ingredients. Simmer, uncovered, over medium heat, occasionally stirring very gently, for 10 to 15 minutes. Syrup will thicken and glaze potatoes.
Ingredients:
  • 5 sweet potatoes
  • ½ cup maple syrup
  • 1 Tbsp butter
  • 1 tsp salt
  • ¼ cup apple cider or juice
Directions: Boil the potatoes in their jackets until nearly done. Peel, slice, and put into a baking dish. Bring the remaining ingredients to a boil and pour over the potatoes. Bake at 300º, uncovered, for 1 hour, or until the potatoes are glazed and the syrup has thickened a bit. Baste them 2 or 3 times during the baking process.
Ingredients:
  • ¼ cup maple syrup
  • ¼ cup apple juice
  • 1 Tbsp butter
  • 4 small sweet potatoes, peeled
  • ½ cup raisins
Directions: Mix the syrup and juice in an electric slow cooker. Add the butter, potatoes, and raisins. Cover and cook on low until the potatoes are tender, 8 to 10 hours. Serve with the syrup from the cooker and raisins spooned over the potatoes.
Yield: 4 servings
Ingredients:
  • ½ cup un-sifted flour
  • ½ cup light brown sugar
  • ½ tsp ground allspice
  • ¼ cup butter
  • 3 lbs sweet potatoes, pared
  • 1/3 cup pecan halves
  • ¾ cup maple syrup
Directions: Preheat oven to 350°. In medium bowl, combine flour, sugar, and allspice. Mix well. With pastry blender or two knives, cut in butter until mixture forms coarse crumbs. Set aside. Grease 2-quart shallow baking dish. Cut potatoes in ¼ -inch thick diagonal slices. Place about 1/3 of crumb mixture. Repeat layers of potatoes and crumbs. Sprinkle with remaining crumb mixture and pecans. Drizzle with maple syrup. Cover with foil, and bake for 45 minutes. Remove foil. Bake until potatoes are tender, about 10 minutes.
Serves 6.
Ingredients:
  • 4 sweet potatoes
  • 1 can (20oz) sliced pineapple
  • 2 Tbsp butter
  • 1 cup maple syrup
  • ¼ cup pineapple juice
Directions: Boil the potatoes with their jackets on until they are tender. Cool slightly. Peel them and slice in pieces ¾ inch thick. Lay a slice of sweet potato over a slice of pineapple and lay the paired slices in a flat glass baking dish. Beat the maple syrup and the pineapple juice in a saucepan and add the butter. Pour the liquid over the pineapple and potatoes and set in moderate oven until done. Baste often while baking.
Ingredients:
  • 10 cooked, peeled, and sliced sweet potatoes
  • 1 cup maple syrup
  • 3 Tbsp butter
  • ½ cup apple cider
  • 1 tsp salt
  • 4 Tbsp maple sugar
Directions: Preheat the oven to 300°. Place the sweet potato slices in a greased casserole. In a small saucepan mix the syrup, butter, cider, and salt and bring to a boil. Pour the mixture over the sweet potatoes. Bake for 45 minutes, basting the potatoes every 15 minutes. Sprinkle the sugar over the top of the potatoes and return to the oven. Bake until the syrup is thick (about 15 more minutes).
Servings: 10
Ingredients:
  • 3 large scrubbed sweet potatoes
  • 1 Tbsp vegetable oil
  • 1 tsp sugar
  • 1 tsp chili powder
  • ¾ tsp salt
  • 3 Tbsp maple syrup
  • 1 tsp cider vinegar
Directions: Heat oven to 475°. Cut 3 large scrubbed sweet potatoes into ½ -inch wide wedges. Toss with vegetable oil, sugar, chili powder, and salt. Spread on lightly greased baking sheet. Roast 15 to 20 minutes, shaking once during cooking. Drizzle with maple syrup mixed with cider vinegar.
Servings: 4
Ingredients:
  • 4 lb sweet potatoes, peeled, sliced
  • ½ cup maple syrup
  • ¼ cup oil
  • ¼ cup orange juice
  • ¼ tsp cinnamon
  • ½ tsp salt
  • 2 tsp tarragon
Directions: Preheat oven to 350°. Lightly oil a shallow casserole dish. Arrange sweet potato slices on overlapping rows in the dish. In a small bowl, combine the maple syrup, oil, orange juice, cinnamon, and salt. Pour this evenly over the potatoes. Sprinkle the top with tarragon. Cover & bake until easily pierced with a fork, but the potatoes ought to be still firm. This should take about 30 minutes. Uncover and bake until glazed and golden around the edges, about another 25 minutes.
Ingredients:
  • 6 sweet potatoes
  • 2 Tbsp plus 2 tsp unsalted butter
  • 2 Tbsp maple syrup
  • Black pepper
  • 1 Golden Delicious apple
Directions: Preheat oven to 400°. Spray an 8-inch baking dish with nonstick vegetable cooking spray and set aside. Melt 2 tsp butter in a cup in the microwave. Bake sweet potatoes until soft, 40-60 minutes, depending on size. Peel as soon as they are cool enough to handle. Place flesh of potatoes in food processor or large bowl. Add remaining 2 Tbsp butter and maple syrup to hot sweet potatoes. Process to purée, or mash with a fork, until smooth. Season lightly with salt and pepper. Spread yams into prepared baking dish, making an even layer. Peel, halve, and core apple. Place each half cut-side down on a cutting board and cut it vertically into thin slices. Arrange slices over the yams to cover. Brush apples lightly with the melted butter. Bake, uncovered until yams are heated through and apples have softened, 25 to 30 minutes. Serve warm or at room temperature.
Yield: 8 servings
Ingredients:
  • 6 sweet potatoes
  • ½ cup maple syrup
  • 1 Tbsp butter
  • 1 tsp salt
  • 1 cup apple juice
  • ½ cup water
Directions: Boil 6 sweet potatoes until nearly tender. Peel and slice into baking dish. Heat remaining ingredients to the point of boiling and pour over potatoes and bake at 300° for 1 hour.
Serves 4-6.

 

Vegetable Side Dishes: Squash

Maple Glazed Acorn Squash
Acorn Squash Stuffed with Apple Couscous
Maple Acorn Squash 1
Maple Acorn Squash 2
Maple-Glazed Butternut Squash
Squash Delight
Maple Spam Stuffed Squash
Mashed Maple Butternut Squash with Pecans
Creamed Butternut Squash and Apple Soup
Maple Apple Squash Soup
Microwave Maple Butternut Squash
Winter Squash with Maple
Roasted Pumpkin Wedges with Maple-Chipotle Glaze
Ingredients:
  • 1 acorn squash, halved
  • 4 Tbsp maple syrup
Directions: Preheat oven to 400°. Brush squash with syrup. Place squash on a sheet pan. Roast for 45 minutes to 1 hour. Drizzle the maple syrup over the squash and stir for about 1 minute.
Ingredients:
  • 1 cup couscous
  • 1 cup apple juice
  • ¼ cup prunes, chopped
  • ¼ cup dried cranberries
  • ¼ cup dried apple
  • ¼ cup apple juice concentrate, thawed
  • ¼ tsp cardamom, ground
  • 4 Tbsp maple syrup
  • 4 acorn squash, halved and seeded
  • ¼ cup pecans, toasted and chopped, optional
Directions: Place couscous in a small mixing bowl. Set aside. Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes.
Stir in the fruit, apple juice concentrate, cardamom, and maple syrup. Set aside. Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350˚. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve. Yield: 8 servings
Ingredients:
  • 1 Tbsp heavy cream
  • 2 Tbsp maple syrup
  • 1 acorn squash for every two people
Directions: Cut each squash in half; remove seeds and place cut side down in baking pan. Add about 1" of water. Cover with foil and bake for 45 minutes at 350° – or until skins are just a little soft. Remove water from pan and place squash cut side up in pan or in small ramekins. Place one Tbsp each of syrup and cream in each squash half, bake additional 15 minutes. Using a grapefruit spoon, mix syrup, cream and squash flesh together. Squash can be baked beforehand, wrapped in plastic and refrigerated. Heat with the syrup and cream just before serving. It may take a little longer since they will be chilled.
Servings: 2
Ingredients:
  • 2 acorn squash
  • 8 Tbsp brown sugar
  • 1 cup maple syrup
  • 4 Tbsp butter
Directions: Cut each squash in half; remove seeds and fibers. Arrange, cut side up in a large shallow baking pan. Spoon 2 Tbsp brown sugar into hollow of each squash. Add 1 Tbsp butter to each. Top each with a ¼ cup of maple syrup. Bake for 1 hour at 350° or until fork tender.
Ingredients:
  • 1 butternut squash
  • 4 Tbsp maple syrup
  • ¼ tsp ground mace
  • 4 Tbsp dark rum
  • 2/3 cup water
Directions: Take the squash and peel, seed, cut into half-inch slices. Place all ingredients in a large saucepan. Bring to a boil. Simmer for 15 min., or until the squash is tender. Reserve cooking liquid. Transfer the squash to a heated serving dish. Boil the cooking liquid until thickened, then pour it over the squash.
Serves 4.
Ingredients:
  • 2 lbs squash (Hubbard or buttercup)
  • 2 Tbsp maple syrup
  • 1 onion, chopped fine
  • 1 cup shredded carrot
  • 1 cup low-fat sour cream
  • 1 can cream of chicken soup
  • 8 oz prepared stuffing mix
Directions: Cook and mash squash. Combine onion, carrot, sour cream, maple syrup, and soup. Fold into squash. Prepare stuffing as directed and spread half in bottom of 12 X 7 X 2 baking pan. Spoon squash mixture on top. Sprinkle with remaining stuffing. Bake at 350° for 30 minutes.
Serves 6.
Ingredients:
  • 3 acorn squash, halved, seeded
  • ½ cup chopped celery
  • ¼ cup chopped onion
  • 2 Tbsp butter
  • 1 can (12 oz) Spam luncheon meat, chopped
  • 1½ cup frozen cubed hash browns, thawed
  • ½ cup chopped apple
  • ¼ cup maple syrup
Directions: Heat oven to 375°. Place squash, cut side up, in a buttered 13x9 inch baking pan. In a large skillet over medium-high heat, sauté celery and onion in butter or margarine until tender. Stir in Spam and potatoes. Cook, stirring occasionally, until potatoes are browned. Stir in apple and syrup. Spoon ½ cup Spam mixture into each squash half. Cover. Bake 40 to 50 minutes.
Ingredients:
  • 3 pounds butternut squash, peeled, cooked, and mashed
  • ¼ cup butter
  • ¼ cup real maple syrup
  • ½ cup chopped toasted pecans
  • ¼ cup chopped pecans
Directions: Purée the squash with the butter and maple syrup until smooth. Fold in the chopped pecans. Place in a greased casserole. Sprinkle the pecans on the top of the dish. Bake at 350° for 20-25 minutes to warm through and lightly toast the whole pecans.
Servings: 6
Ingredients:
  • 5 pounds butternut squash, peeled and diced
  • 1-1/2 pounds apples, quartered
  • 1 cinnamon stick (1-inch)
  • ½ gallon chicken stock
  • 1½ cups unsalted butter
  • 1/3 cup pure maple syrup
  • ½ tsp ginger
  • ½ tsp salt
  • ½ tsp nutmeg
  • 1 pint light cream, hot
Directions: Steam the butternut, apples, cinnamon, and chicken stock together until the squash is soft. Run through a food mill and return to the pot. Add the remaining ingredients except cream and simmer fifteen minutes. Add the cream, strain, and serve.
Ingredients:
  • 1 lb butternut squash, peeled and cubed
  • ½ cup butter, divided
  • 4 Tbsp maple syrup
  • 3 Tbsp brown sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • 3 Tbsp flour
  • 2 cups chicken stock or broth
  • 2 cups unsweetened apple sauce
  • 1 cup coarsely chopped tart apples
  • 2 cups light cream
  • Pepper to taste
Directions: Microwave squash until tender. Mash squash with 4 tablespoons butter, maple syrup, brown sugar, cinnamon, and ginger. Melt the remaining butter in a large pot over medium heat. Add the flour and cook for 3 minutes, stirring well. Add the chicken stock. Cook and stir for a few more minutes until the soup has thickened. Add the squash mixture, applesauce, and apples. Continue to cook until the soup is thoroughly heated, stirring frequently. Once warmed, stir in the cream and heat until the soup just starts to bubble. Remove from the heat. Cool and refrigerate for at least 12 hours and up to three days. Reheat over medium heat until warmed through.
Servings: 10
Ingredients:
  • 2½ lb butternut squash
  • ½ cup butter
  • ¼ cup maple syrup
  • ¾ tsp ground cinnamon
  • ¼ tsp ground nutmeg
Directions: Peel squash, seed and cut into 1-inch chunks. Place squash in 1½ qt. microwave-safe oven dish. Add ½ cup water. Cover. Cook on high for 10 to 13 minutes or until squash is tender; drain well. Melt butter in small saucepan over low heat; add syrup, cinnamon, and nutmeg. Transfer squash to mixer or food processor. Add butter and beat on low speed until mashed. Serve warm.
Makes 6 servings.
Note: For a less smooth texture, squash can be mashed with a potato masher.
Ingredients:
  • 1 buttercup, acorn, or winter squash
  • 1 Tbsp maple syrup
  • 1 Tbsp butter
  • Pepper to taste
Directions: Wash, peel and slice or cube squash. Cook, drain, and mash. Add syrup, butter, pepper, and maple syrup. Refrigerate. Keeps well for 1 week.
Servings: 6-8.
Ingredients:
  • 1 pie pumpkin (2 lb)
  • 1 Tbsp butter
  • ¼ cup onion, finely chopped
  • 1/3 cup chipotle peppers in adobo sauce
  • 6 Tbsp maple syrup
  • ¼ tsp salt
  • 1/8 tsp curry powder
Directions: Preheat oven to 400°. Bring large pot to boil. Cut pumpkin into 4 wedges. Drop into boiling water and partially cover. Boil for 10 to 15 min. or until fork tender. Drain well. Meanwhile, make glaze. Melt butter in medium saucepan. Add onion and sauté 2 min. or until tender. Stir in chipotle sauce, maple syrup, salt, and curry powder. Heat 1 min. until blended. Arrange pumpkin wedges; cut side up in a shallow baking dish. Spoon maple-chipotle glaze into cavities. Roast for 15 min., basting once with sauce.

 

Bean Dishes

Easy Maple Beans
Favorite Maple Baked Beans
Maple Baked Beans 1
Maple Baked Beans 2
Baked Beans with Maple & Rum
Casserole Baked Beans
Crock Pot Maple Baked Lima Beans
Crock Pot Sweet & Sassy Maple Baked Beans
Ingredients:
  • 2 Tbsp plus 2 tsp. maple syrup
  • 1 1/2 Tbsp dark rum
  • 1 1/2 tsp ketchup
  • 1 tsp Dijon mustard
  • 1/2 onion; chopped
  • 1 lb canned baked beans
  • 1/4 cup bottled real bacon pieces
Directions: Prepare broiler. Whisk first 4 ingredients together in a heavy saucepan. Add onion and beans and bring to a boil over high heat. Reduce heat to medium and simmer 10-12 minutes, until sauce is thickened. Transfer beans to a baking dish and top with bacon pieces. Broil 2 minutes about 5 inches from heat source.
Ingredients:
  • ¼ cup maple syrup
  • 1 can (28 oz) baked beans – drained
  • 1/3 cup molasses
  • ¼ cup diced onion
  • Pinch salt
  • Dash pepper
Directions: In saucepan combine all ingredients. Bring to a slow boil, reduce heat, and simmer uncovered for 15 minutes.
Tip: Cooking longer will result in a thicker, richer sauce, but do not cook longer than 1 hour, and stir frequently.
Note: This rich bean recipe is a delicious lunch when served with buttered toast, spicy mustard, and sweet pickles.
Ingredients:
  • 1 lb dry white beans
  • 1 cup maple syrup
  • 1/2 cup chili sauce
  • 1 onion, chopped finely
  • 2 tsp salt
  • 1 tsp dry mustard
  • 3 slices bacon, cut into small pieces
  • 3 cup boiling water
Directions: In large saucepan, cover beans with cold water. Bring to boil; turn off heat and let stand one hour. Drain. Meanwhile, in small bowl, combine maple syrup, chili sauce, onion, salt and mustard. Place half of the beans in 8-cup casserole, top with bacon pieces, then remaining beans. Pour in syrup mixture, then boiling water over all. Cover and bake in a preheated 300˚ oven about 7 to 8 hours, or until beans are very tender and sauce is thickened. Add water during cooking, if required, to keep beans moist.
Ingredients:
  • 1 lb navy beans, dry
  • 2 cup chili sauce
  • 1 tsp dry mustard
  • 5 strips bacon,chopped
  • 1 cup maple syrup
  • 1/2 tsp salt
  • 1 onion, chopped
Directions: Soak beans overnight and drain. Add remaining ingredients and enough water to cover beans. Bake at 325˚ for 2 hours or until beans mash easily. Remove 1 cup cooked beans and mash them. Add to remaining to beans to thicken.
Makes 8 servings.
Ingredients:
  • 4 cups dry navy beans
  • 1 lb salt pork or ham
  • 1 cup maple syrup
  • 1 cup maple sugar
  • 3 qts water
  • 1 large onion
  • 1 Tbsp salt
  • ½ cup butter
  • 1 tsp baking soda
  • 1 tsp dry mustard
  • 4 apples, cored, unpeeled
  • ½ cup dark rum
Directions: Rinse beans, cover with cold water, soak overnight. Pour beans and water into large pot. Add baking soda and more water to cover beans. Bring to a boil uncovered and boil until some of the skins fall off when you blow on them. Line a bean pot with thin slices of the pork or ham, pour in beans and water. Roll onion in dry mustard completely and bury it in middle of the beans. Pour maple syrup and salt over top. Bake at 325° for 4 to 5 hours. At the start of the last hour, place whole apples on top as close together as possible. Cream maple sugar and butter together and spread over top of apples. Pour rum over top just before serving.
Ingredients:
  • 1 quart cooked dried beans (Great Northern, Cranberry, Lima)
  • 1 cup maple syrup
  • 1 cup chili sauce or tomato sauce
  • pepper to taste
  • ¼ lb sliced bacon or ham
Directions: Pour beans into casserole. Mix together maple syrup, salt, chili sauce or tomato catsup, and pepper. Stir into beans. Top with bacon or ham. Bake slowly 3 to 4 hours.
Ingredients:
  • 8 cups water
  • 1 lb. dry Lima beans
  • 1 cup chopped onion
  • 4 slices bacon, diced
  • ½ cup maple syrup
  • ½ cup ketchup
  • 1 Tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 bay leaf
Directions: In saucepan bring water and Lima beans to boiling; reduce and simmer, covered, 1½ hrs. Pour into bowl; cover and chill. Drain beans, reserving 1 cup liquid. Transfer beans and reserved liquid to a slow cooker. Stir in chopped onion, bacon, maple syrup, ketchup, Worcestershire sauce, salt, pepper, and bay leaf. Cover, cook on Low for 8-10 hrs. Remove bay leaf before serving.
Ingredients:
  • 1 small package navy beans
  • ½ cup chopped onion
  • ½ cup maple syrup
  • ½ cup chili sauce
  • 4 slices cooked bacon, broken into pieces
  • Salt and pepper
Directions: Cook beans until soft. Add remaining ingredients in order, mix and pour into crock pot. Bake in slow cooker on high for 4 to 5 hours. Double the recipe for a larger amount.
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