Maple Bacon Cheddar Biscuits
8 slices bacon, diced
4 cups all-purpose flour
1 cup shredded extra-sharp cheddar cheese
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 1/2 cups buttermilk
6 tablespoons maple syrup, divided
2 tablespoons melted unsalted butter
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda
Grate butter using the large holes of a box grater. Stir into the flour mixture.
In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.
Serve biscuits warm, brushed with the maple-butter mixture.
Candied bacon wrapped brussels sprouts with Maple Dijon glaze
1lb Brussels sprouts, stems trimmed
10-12 slices thick cut smoked bacon
1/3 cup light brown sugar
1 1/2 tsp Dijon mustard
2-3 Tbl real maple syrup
Preheat the oven to 400F, rack in the middle.
Line a rimmed baking sheet with foil and place an oven safe cooling rack down in.
Depending on the size of your sprouts, cut your bacon in half or thirds.
Coat each side of bacon with the brown sugar and then wrap snuggly around the sprout ensuring the ends overlap by 1/2″.
Lay the sprout bacon seam side down on the cooling rack in the pan.
Place in the oven and roast for 15 minutes.
Remove the pan from the oven and gently turn over trying to keep your bacon still intact.
Place the pan back in the oven and roast for another 15 minutes or until the bacon has crisped up (remember it will crisp even more as it rests) and the sprouts pierce easily with a knife.
While the sprouts rest for a minute whisk together the Dijon mustard and syrup.
Plate the sprouts and drizzle the maple Dijon glaze over top.
Maple Pecan baked brie
1 round 8 ounce brie
1/4 cup light brown sugar
1/4 cup pure maple syrup
1/4 teaspoon ground cinnnamon
3/4 cup chopped pecans
Preheat oven to 350 degrees.
Place brie in a small baking dish or pie plate and bake for about 15-20 minutes until warm.
Meanwhile add sugar, maple syrup and cinnamon to a small saucepan and cook over medium heat, stirring occasionally until sugar dissolves and mixture just begins boil.
Immediately remove from heat and stir in pecans.
Pour mixture over brie and serve warm.
The mixture might harden slightly which adds a nice sweet crunch with the warm brie however if you prefer is not so hard simply heat the pecan mixture up for a few seconds and it will soften. Same goes for the brie, if you have it sitting out, just pop it in the oven or the microwave and it will quickly warm up and become creamy
Maple Dijon grilled chicken
• 6 boneless, skinless chicken breasts
• 1/4 cup maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp fresh thyme
• 2 cloves garlic, minced
1. Preheat barbecue to medium heat.
2. In a small bowl, stir together maple syrup, Dijon mustard, soy sauce, thyme and garlic.
3. Make shallow cuts to both sides of the chicken.
4. Brush marinade over both sides of the chicken.
5. Place chicken on the barbecue with lid down. Turn and baste often with marinade for the first five minutes. Continue to barbecue until the chicken feels springy when pressed and a meat thermometer reaches 165F, about 5 to 7 more minutes, depending on your barbecue.
chili-maple glazed salmon
1 teaspoon paprika
1 teaspoon ground ancho chile powder (could substitute regular chile powder)
¼ teaspoon ground cumin
¼ teaspoon brown sugar
½ teaspoon kosher or sea salt
4 (6-ounce) fillets salmon
2 tablespoons maple syrup
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Combine paprika, ancho chili powder, cumin, brown sugar, and salt. Rub the spice mixture over the salmon. Place salmon on a baking sheet (see tip) and broil for 6 minutes or until not quite cooked through. Remove from the oven, baste with the maple syrup, and broil for 1 minute or until nicely glazed and barely cooked through.
The salmon will continue cooking a bit once removed from oven, so be sure not to overcook. When in doubt, don’t hesitate to take a knife and cut just enough to peek inside.
maple soy glazed tempeh
¼ cup. maple syrup
2 Tbsp. reduced sodium tamari
1 Tbsp. garlic-infused olive oil
¼ tsp. ground ginger
Red pepper flakes, to taste (optional)
3 Tbsp. coconut oil (or other cooking oil)
1 (8 oz.) package tempeh, cut into 1-inch pieces
In a small bowl, whisk together maple syrup, tamari, olive oil, ginger, and optional red pepper flakes. Set aside.
Heat coconut oil in a large frying pan over medium-high heat. Once hot, add tempeh pieces and cook, flipping occasionally, until sides are browned. Remove cooked tempeh from pan and place on a plate lined with a paper towel.
In the now empty pan, add sauce and cook over medium-high heat for 30 seconds to 1 minute, stirring constantly, until sauce starts to thicken. Remove from heat, add cooked tempeh and stir to coat. Top with optional sliced green onion (green part only) and serve immediately.