Appetizers/Entertaining
More Maple Recipes


Maple Bacon Sea Scallops

  • 2 lbs sea scallops, rinsed and patted dry
  • 10 bacon slices (preferably all-natural, no nitrites), cut in half lengthwise
  • 1/2 cup Brown Family Farm pure maple syrup

Wrap 1/2 slice of bacon snugly around each sea scallop and secure with toothpick. Set scallops on rack over broiler pan. Baste scallops with 1/4 cup maple syrup and broil 5 minutes. Turn scallops over and baste with remaining 1/4 cup maple syrup. Broil another 5 minutes or until bacon is crispy. Serve hot or at room temperature.

Maple Mojito   Back to top

  • 1 cup 100% pure maple syrup from Brown Family Farm
  • 1 cup packed fresh mint leaves plus 2 mint sprigs
  • Fresh lime juice
  • Light Rum
  • Club Soda

Heat syrup to a simmer in small saucepan. Remove from heat. Reserve 15 of the mint leaves. Add the remaining mint leaves to the syrup and let steep until cool, then strain.

In a cocktail shaker, muddle the 15 reserved mint leaves with 1 part lime juice and 1 part mint maple syrup. Add ice and 1 part rum. Shake well. Fill a highball glass with ice. Pour the drink into glass. Top off with Club soda. Garnish the drink with mint sprig.

Pulled Pork Quesadillas   Back to top

  • 2 tbsp. vegetable oil, plus more for brushing
  • 1 small green bell pepper, cut into strips
  • 1 small red bell pepper, cut into strips
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 2 reserved braised pork shanks, meat pulled from the bones and thinly sliced
  • 3 tbsp. Brown Family Farm pure maple syrup
  • 1 tbsp. apple cider vinegar
  • Eight 8-inch flour tortillas

In a large, deep skillet, heat vegetable oil. Add the bell peppers and cook over moderately high heat, stirring, until softened, about 10 minutes. Add onion and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the pork, maple and vinegar, and cook for 3 minutes more.

Spoon the pork and bell pepper mixture into tortillas and fold in half. Brush the tortillas with oil. Heat 2 large skillets. Working in batches, cook the tortillas over moderate heat, turning once, until crisp, about 7 minutes. Cut in eighths and serve.

Baked Camembert with Maple and Cranberries   Back to top

  • 1/2 cup water
  • 1/4 cup Brown Family Farm pure maple syrup
  • 6 oz fresh whole cranberries
  • Zest of one clementine
  • 1 8-inch-diameter 32- to 36-ounce Camembert (or Brie)

Bring water and syrup to a boil in saucepan. Add cranberries and zest. Boil gently for about 7 minutes or until sauce is thickened. Cool completely and refrigerate.

Preheat oven to 350°F. Unwrap Camembert and cut away large circle in top rind of cheese, leaving rind on sides and bottom intact. Slice in half horizontally. Spread sauce in thin layer in between halves, and on top of cheese. Bake on baking sheet until cheese just melts, about 20 minutes.

Maple Teriyaki Chicken Wings   Back to top

  • 8 chicken wings separated at joint
  • 4 tbsp. soy sauce
  • 2 tbsp. hoisin sauce
  • 4 tbsp. Brown Family Farm pure maple syrup
  • 2 tbsp. rice vinegar

In a small bowl, whisk together soy sauce, hoisin sauce, maple, and vinegar. Heat broiler. Arrange wings on an aluminum-foil lined baking sheet. Broil, turning once, until lightly browned and tender, about 20 minutes. Remove wings from broiler; brush with sauce. Return to broiler, turning and brushing with sauce twice, until glazed, about 2 to 4 minutes.

Prosciutto with Marscapone and Maple   Back to top

  • 1 fresh French baguette
  • 8 oz marscapone
  • 1/4 lb prosciutto ham, shaved
  • 3 tbsp. Brown Family Farm pure maple syrup

Thinly slice baguette. Spread 1/2 tsp. marscapone on each baguette slice. Drizzle maple on top. Place one or two slices of folded prosciutto on top. Serve.