Enticing Entrées
More Maple Recipes


Butterfly Leg of Lamb with Rosemary Grilling & Roasting Sauce

  • Brown Family Farm Rosemary Grilling & Roasting Sauce
  • Leg of lamb

Marinate lamb over night (or at least 2 hours at room temperature) in Grill Sauce. Grill lamb over hot coals or roast in oven to desired doneness; baste often with additional Grill Sauce. Slice and serve. When oven roasting – at the end of cooking drain off excess fat; add 1/4 to 1/2 cup Grill Sauce to the pan and stir to combine with the drippings. Serve sauce, warm with the lamb, sliced thin, in pita pockets or wrapped in a crêpe with roasted red peppers and onions.

Crispy Duck with Maple and Sour Cherries   Back to top

  • 4 frozen skin-on duck fillets (preferably all-natural, such as Bell and Evans)
  • 1 tbsp. olive oil
  • Salt and pepper
  • 1 shallot, peeled and sliced
  • 1/2 cup frozen sour cherries
  • 1 tbsp. orange zest
  • 2 tbsp. freshly squeezed orange juice
  • 2 tbsp. low sodium chicken broth
  • 4 tbsp. Brown Family Farm pure maple syrup
  • 3 tbsp. tawny Port or cherry brandy

Thaw duck according to package directions. Salt and pepper both sides. Heat 1 tbsp. of oil in large skillet on medium high heat. Place duck fillets, skin side down, and cook according to package directions until medium rare and skin is crispy. Set aside. Drain all but 1 tbsp. of duck fat from skillet. Reduce heat to low. Saute shallot in duck fat. Add cherries, zest, juice and broth; reduce, scraping up brown bits. Add syrup and Port. Pour over each fillet and serve hot.

Grilled Chicken Breasts with a Sweet and Spicy Maple Glaze   Back to top

  • 4 boneless skinless chicken breasts
  • 4 tbsp. Brown Family Farm pure maple syrup
  • 1 tbsp. + 1 tsp. chili pepper oil
  • 1 tbsp. + 1 tsp. tamari
  • 2 tsp. apple cider vinegar
  • Optional: 1/2 cup tightly packed fresh cilantro leaves, coarsely chopped

Put all the ingredients in a large bowl and mix together. Taste and adjust the seasonings, if desired. Marinate chicken breasts for 20 minutes in the refrigerator. Grill them over a medium-hot fire until they are golden brown outside and opaque throughout.

Maple-Sesame Pork Ribs   Back to top

  • 3/4 cup packed dark brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/2 cup real maple syrup
  • 2 tbsp. cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 - 1/2 tsp. crushed red pepper flakes
  • 5 lbs country style pork ribs
  • 1 onion, slices
  • 2 tbsp. toasted sesame seeds
  • 2 tbsp. chopped green onions

In a large bowl, combine first nine sauce ingredients; add ribs and turn to coat. Place onion in a 5-quart slow cooker; arrange ribs and sauce on top. Cover and cook on low for 5-6 hours, or until thermometer reads 170°F. Place ribs on serving platter; sprinkle with sesame seeds and green onions. Serves 6.

Grilled Scallop Kabobs with Maple Teriyaki Glaze   Back to top

  • 2 tbsp. Brown Family Farm pure maple syrup
  • 1 tbsp. + 1 tsp. tamari
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 pound of sea scallops

Put first four ingredients in a large bowl and mix together. Taste and adjust the seasonings, if desired. Stir in sea scallops and marinate for 20 minutes in the refrigerator. Thread the scallops on skewers, leaving spaces between the scallops. Grill them over a medium-hot fire until they are golden brown outside and opaque throughout, about 4 minutes per side. Serves 4.

Jumbo Shrimp on Ice with Brown Family Farm Maple Red Sauce   Back to top

  • 3/4 cup tomato ketchup
  • 1 tbsp. Worcestershire sauce
  • 1/4 tsp. Tabasco sauce
  • 3 tbsp. brandy or whiskey
  • 1 tbsp. red wine vinegar
  • 3 tbsp. freshly squeezed lemon juice
  • 1 to 2 tbsp. freshly grated horseradish
  • 2 tsp. Brown Family Farm pure maple syrup
  • 1 lb frozen jumbo shrimp, cooked according to directions and refrigerated 1hr or overnight

Combine first 8 ingredients in a small bowl and combine well. Season with salt and pepper to taste. Transfer sauce to a clean, small serving bowl and cover with plastic wrap. Chill for 1 hour or overnight.

Makes about 1 cup Brown Family Farm Maple Red Sauce.

To serve: Place bowl of Brown Family Farm Maple Red Sauce on large serving platter. Mound crushed ice on platter around bowl. Arrange chilled shrimp on the ice. Serve immediately.

Maple Glazed Salmon   Back to top

  • 3 tbsp. Brown Family Farm pure maple syrup
  • 2 tbsp. soy sauce
  • 1 tbsp. grated fresh ginger
  • 1 tsp. Dijon mustard
  • 4 fresh, wild salmon fillets, about 1/2 lb each from the thick part of the fish
  • 1 scallion, sliced thin (white part plus about 2-3 inches of the green)

In a small bowl, whisk together the syrup, soy sauce, ginger and mustard until smooth. Place the fillets skin-side-down in a shallow baking pan. Pour the syrup mixture over the salmon. Bake about 12 minutes at 400°F or until your desired degree of doneness; baste with glaze halfway through. Sprinkle with scallions before serving.

Instead of baking, place on grill over medium coals. Cover and grill for about 3 minutes. Turn fish; brush with marinade; cover and grill about 3 minutes longer or until desired degree of doneness.

Maple Mahi Mahi with Mango Salsa   Back to top

  • 4 (4 ounce) mahi mahi fillets
  • 3 tbsp. ume plum vinegar
  • 3 tbsp. Brown Family Farm pure maple syrup
  • 4 garlic cloves, crushed
  • 4 tbsp. lime juice
  • 1 tbsp. fresh minced ginger
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • 1 whole ripe mango, chunked
  • 1 small red onion, minced

In small bowl combine vinegar, maple, garlic, lime juice (reserve 3 tablespoons) and ginger. Marinate fillets in mixture, refrigerated, for 20 minutes. Heat a medium sized skillet and add oil (reserve 1 tablespoon) to coat pan. Place fillets in pan skin down (reserve marinade) and cook for about 2 to 4 minutes each side. Remove the fillets to a serving plate and cover. Add the reserved marinade to the pan and deglaze, scraping up brown bits. Reduce and pour over fillets. In another small bowl, add mango, remaining lime juice, onion and remaining oil, and toss well. Spoon salsa over each fillet and serve.

Pumpkin Maple Risotto   Back to top

  • 1/2 cup extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 2 cups arborio rice
  • 1 cup dry white wine
  • About 6 cups of low-sodium chicken stock (such as Imagine)
  • 10 oz pumpkin, peeled and chopped into medium dice
  • 2 tbsp. Brown Family Farm pure maple syrup
  • 1 tsp nutmeg
  • 1/2 cup freshly grated Parmesan
  • Salt and pepper to taste

Heat broth in large saucepan and keep hot on back burner. In medium-size heavy saucepan, heat the olive oil over medium-high heat. Add onion and saute, stirring continuously until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon. Add the white wine and continue cooking, stirring often, until absorbed by rice. Pour in 1 cup of stock and continue to cook, stirring often, until all the liquid is absorbed. About half way through stock, add pumpkin, syrup and nutmeg. Continue cooking and adding stock until all stock is absorbed, 1/2 to 1 cup of stock at a time until rice is al dente. Remove from heat and stir in cheese, reserving some to sprinkle on top before serving. Serve hot.

Roast Pork Loin with Quince Maple Compote   Back to top

  • 1 2-1/2-pound boneless pork loin roast, well trimmed
  • 4 large garlic cloves, smashed
  • 4 tsp. chopped fresh rosemary or 2 teaspoons dried
  • Salt and pepper
  • 1/2 cup dry white wine
  • 1 cup low sodium chicken stock
  • 1/2 cup water
  • 3 pounds quinces, peeled, quartered, cored, cut into 1/2-inch cubes
  • 1/4 cup Brown Family Farm pure maple syrup

Preheat oven to 400°F. Rub pork with garlic and spices. Place pork, fat side down, in prepared roasting pan. Being careful not to rinse off spices, add wine and stock to pan. Roast pork 30 minutes. Turn roast fat side up. Add quince, maple and water. Cover with foil. Roast until thermometer inserted into center of pork registers 155°F and liquids are almost all absorbed, about 25 minutes longer. Remove roast and set on plate; let stand 10 minutes. Place roasting pan directly on stove top burner on medium heat. Heat pan juices and quince, scraping up brown bits as you go. Reduce 2 to 3 minutes. Serve roast thickly sliced with juices and compote on top.

Spring Rolls with Maple Orange Glazed Tofu   Back to top

    Maple Orange Glaze
  • 2/3 cup fresh squeezed orange juice
  • 6 tbsp. Brown Family Farm pure maple syrup
  • 4 tbsp. grated ginger
  • 1 tbsp. +1 tsp. tamari
  • 1/2 tsp toasted sesame oil

Put orange juice in a 1-pint measuring cup. Hold tablespoon over measuring cup and squeeze the grated ginger to obtain 2 tbsp. of ginger juice. Discard the squeezed ginger gratings. Add the ginger juice, tamari and oil to the orange juice. Stir with fork to combine. Adjust seasonings if desired. Makes 1 cup.

    To make the spring rolls:
  • 5.3 oz package of Bifun rice noodles
  • 1 14-oz package of extra firm tofu, cut into matchsticks
  • 1 bunch coarsely chopped watercress, about 2 cups
  • 16 lg 8” Vietnamese rice papers (spring roll skins, banh trang)

Pour maple orange glaze over tofu and simmer for 5 minutes. Glaze will thicken. Flip over tofu and continue simmering for another 5 minutes or until tofu absorbs glaze. While tofu is simmering, add noodles to boiling water, and cook 10 minutes. Drain and rinse in cold water. Set aside.

One by one, dip the dried rice papers into a shallow bowl of hot water, leaving submerged long enough to soften and turn white, about 40 seconds. Then carefully remove, and spread out on a dish towel. Put about a quarter cup of noodles in the center of the rice paper rounds. Top with about a quarter cup of watercress, and 3 pieces of tofu. Fold the bottom edge over the tofu. Then fold in the 2 sides, and roll tightly into a cylinder, taking care not to tear the rice paper.

Repeat until you use all the filling and wrappers. Serve immediately.

Salmon Wrapped Scallops with Maple Sauce   Back to top

  • 12 large sea scallops
  • 12 oz filet of salmon
  • 12 toothpicks
  • 6 cups cleaned spinach, stems removed
  • 4 shallots, peeled and minced
  • Salt and pepper to taste
  • 2 tbsp. butter
  • 2 tbsp. of Brown Family Farm pure maple syrup
  • 1 quart balsamic vinegar
  • 4 cups mashed potatoes

Remove the abductor muscle from the side of the scallops. Slice the salmon thinly and wrap one slice around each scallop. Use toothpicks to secure. In a hot nonstick medium pan, add 1 tablespoon butter and sauté the salmon/scallop rolls until golden brown. The scallop should be tender yet translucent at this point. Remove them from the pan and set aside.

In a medium skillet over low heat, melt butter and cook shallots until translucent. Add the spinach and cook until tender. Season with salt and pepper. In a medium saucepan, simmer 1 quart of balsamic vinegar and 2 tabespoons Brown Family Farm pure maple syrup for 30 minutes.

Divide the mashed potatoes equally among the center of 4 plates. Arrange the scallops on top of the mashed potatoes. Put spinach around the potato. Drizzle maple sauce over scallops, spinach and potato and serve.

Sautéed Chicken Breast   Back to top

  • 2 chicken breasts
  • 3 tbsp. Brown Family Farm pure maple syrup
  • 2 tsp. (2-1/2 tsp.) soy sauce
  • 2 tsp. (2-1/2 tsp.) crushed coriander
  • 1 onion, chopped fine
  • 2 tomatoes, peeled, seeded and chopped
  • 1 tbsp. (3/4 tbsp.) red wine vinegar
  • Pinch of saffron
  • 2-3 tbsp. butter
  • Salt and pepper

Combine maple syrup, soy sauce and crushed coriander. Set aside. In a heavy pot melt butter, add onions and sauté until translucent. Add a pinch of saffron and the tomatoes. Simmer until almost dry. Set aside saffron and tomatoes. Season and sauté chicken breast. When three-quarters done add the maple mixture, reduce heat and cook chicken for one minute. Remove chicken and set aside. Add the tomato/saffron reduction to maple mixture and red wine vinegar. Reduce slowly. Add salt and pepper to taste. To serve, pool sauce on a plate, slice chicken breast and arrange on top of sauce.

Maple Chestnut Sauce   Back to top

  • 4 oz cooked and cleaned chestnuts
  • 3 oz Brown Family Farm pure maple syrup
  • 1 cup heavy cream
  • 2 oz Apple Jack Brandy
  • 2 tbsp. (or 1 1/3 tbsp.) red wine vinegar
  • Salt and pepper
  • 1 cup water

In a food processor puree chestnuts and water (can use a blender). Place chestnut puree and red wine vinegar in a saucepan - reduce by half. Add heavy cream and maple syrup – reduce by half. Finish with Apple Jack Brandy, salt and pepper.