How Sweet It Is: Maple Syrup Recipes
2. In a medium-sized bowl, combine the granola, oats, sugar, walnuts, and cinnamon. Using your fingers, blend the butter into the mixture.
3. Peel, core, and cut the apples into ¼-inch slices. Place in the baking dish and sprinkle with the maple syrup and lemon juice.
4. Cover completely with the granola mixture and bake for 40 minutes, or until the apples are tender when pierced. Serve warm with ice cream, if desired.
Spinach, Apple, and Feta Cheese Salad
From Rene Ebersole, Features Editor, Audubon
(Yield: 4 servings)
¼ cup pure maple syrup
¼ cup balsamic dressing
¼ cup olive oil
2.6-ounce package baby spinach
2 large Granny Smith apples, halved, cored, thinly sliced or chopped
8 ounces feta cheese, crumbled
½ cup chopped, toasted walnuts
Salt and pepper, to taste
1. Combine the maple syrup, balsamic dressing, and oil in a small bowl; whisk to blend. Season dressing to taste with salt and pepper (can be made one day ahead and stored in the fridge).
2. Combine the spinach, apples, cheese, and walnuts in a large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Maple & Browned Butternut Squash with Pecans and Blue Cheese
From Kevin Fisher, Art Director, Audubon
(Yield 3–4 servings, as a side dish)
1½ pounds butternut squash, chopped into ¾-inch cubes
1 tablespoon olive oil
½ teaspoon black pepper
¼ cup pecans, roughly chopped
2 tablespoons butter
2 teaspoons fresh sage, roughly chopped
2 tablespoons real maple syrup
3 tablespoons blue cheese, crumbled
1 teaspoon fresh parsley, chopped
1. Adjust oven racks to middle position and top position and preheat oven to 425 degrees. For easy cleanup, line a 12x17-inch sheet pan with heavy-duty aluminum foil.
2. Toss chopped squash with olive oil, salt, and pepper, and scatter in a single layer on the sheet pan. Roast for 35 to 40 minutes, until the squash is tender and starting to brown.
3. While the squash is roasting, chop the pecans and toast them in a baking dish on the rack above the squash for 10 to 12 minutes, until they are dark and aromatic.
4. About 5 minutes before the squash is done roasting, melt the butter over medium heat in a small pan until the foaming subsides and the butter turns dark brown and smells nutty. Be careful to not let it burn. Toss the sage in with the butter and allow it to crisp up for about 30 seconds. Add the maple syrup and reduce the heat to low.
5. Remove the squash from the oven into a large bowl. Toss the squash with about half the pecans, 2 tablespoons of crumbled blue cheese, and the sagey maple butter sauce.
6. Transfer the squash to a serving platter and sprinkle with remaining blue cheese, pecans, and parsley.
Hot Buttered Rum
From Mel White, Audubon contributor