Boyd's Bar-B-Q Sauce - Boyd Ferrell - print recipe
1 cup catsup
1 tsp dry mustard
3 tbsp Worcestershire Sauce
1/2 tsp onion powder
1/4 cup pure maple syrup
Mix together. Place sauce on ribs or chicken. Bake at 350° F until done.
Maple Marmalade Sauce - Susan Carol Hauser- print recipe
1/2 cup 100% maple syrup
1/2 cup brown sugar
1/4 cup butter, melted
1/4 cup marmalade
1/4 tsp ground nutmeg
Mix ingredients together thoroughly. Serve at room temperature. Store in refrigerator. This sauce is a perfect topping for squash, sweet potatoes, or yams.
Creamy Maple Fondue - Ken Haedrich, Maple Syrup Cookbook- print recipe
Heat maple syrup in a small saucepan for 5 minutes. Mix the cornstarch with 2 tablespoons of the cream in a small bowl. In a medium-sized saucepan, bring the remaining cream to a simmer over medium heat; add the maple syrup. Whisk the cornstarch mixture into the cream mixture and cook, stirring continuously, until it comes to a boil, and then continuing this for 1 minute. Serve in a fondue kettle with fruit and berries.
North Country Basting Sauce - Ken Haedrich, Maple Syrup Cookbook- print recipe
1 cup ketchup
2/3 cup apple cider vinegar
1/2 cup vegetable oil
1/2 cup pure maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Bring ingredients to a boil over medium heat, stirring occasionally. Reduce heat and cook for ten minutes stirring from time to time. Cool, and then store in a refrigerator. Use as a basting sauce for your favorite meat.
Maple Dijon Salad Dressing - Corinne Olson Peterson, MMSPA- print recipe
1/3 cup apple cider vinegar
2 tablespoons coarse Dijon mustard
2 cloves garlic
2/3 cup pure maple syrup
1 cup salad oil
Salt and Pepper to taste
Blend the first five ingredients and slowly add the salad oil (not sunflower or canola). Salad suggestions: Use Romaine Lettuce with either toasted pecans and pears OR toasted almonds and craisins. Bleu cheese and/or grilled chicken cubes can also be added.