Maple-baked Chicken Breasts
Four single chicken breasts, 1/4 cup all-purpose flour, salt and ground black pepper to taste, 2 tbsp. butter, ½ cup maple syrup, 1 tsp dried savory, ½ tsp dried thyme, 1/4 tsp dried sage, 1 onion, sliced, ½ cup water.
Dredge chicken pieces in flour seasoned with salt and pepper. In an oven-proof casserole, heat butter on stove top until bubbling and brown chicken pieces quickly on both sides. Pour maple syrup over chicken. Sprinkle with herbs. Arrange onion slices on top of chicken pieces. Pour water into bottom of casserole. Bake uncovered in a 350 B F oven for 50-60 min. or until tender. Baste occasionally with pan juices.
Maple Glazed Roast Turkey
Prepare and stuff turkey if desired. Dot turkey with butter and roast 30 minutes. Meanwhile, prepare sauce with 1/4 cup maple syrup, 2 tsp hot mustard, 1 tbsp Worcester sauce, 1/2 tsp salt, 1/8 tsp cayenne. Brush on sauce and baste every twenty minutes or so. Continue roasting until the turkey is cooked. (Follow guidelines in any cookbook for general turkey roasting directions. We like The Joy of Cooking's recommendation to use cheesecloth to keep the turkey from steam cooking as it does under foil.)
Maple Moroccan Chicken
Moroccan dishes typically make use of honey in their recipes; single-batch syrups make a wonderful change. Serve this dish with cooked couscous. Combine 1/4 cup all purpose flour with 2 tsps. paprika, 1 tsp. ground coriander, 3/4 tsp cumin, 1.2 tsp salt, 1/2 tsp cinnamon. Dredge 1 lb mixture of boneless chicken breast and thighs in the flour mixture, shaking off excess. Mix the remaining flour mixture with 2 cups chicken broth, removing any lumps. In a Dutch oven or large non-stick pot, heat oil over medium heat. Add the chicken and cook until lightly browned, about 5 minutes. Remove chicken from pot and set it aside. Add the broth to the pan along with 3 cups cubed butternut squash and 1/2 cup dried apricots, cut into slivers. Bring to a low boil then lower heat and simmer 10 minutes. Return chicken to pot with 1 tbsp wine vinegar, 1 apple (preferably Granny Smith), peeled, cored and cut into pieces, 3 tbsp dried currants, 1 can of chickpeas and 3 tbsp of maple syrup. Simmer until chicken is cooked and apples are tender. Serve over rice or couscous.
Grilled Lamb Chops with Berkshire Sweet Gold Maple Syrup and Herbs (2 servings)
1/4 cup extra-virgin olive oil, 1/4 cup lemon juice, 1 1/2 tbsp. Berkshire Sweet Gold, 2 cloves garlic, minced, 1 1/2 tbsp onion, minced, 1 1/2 tbsp frensh mint leaves, minced, 1 1/2 tbsp fresh parsley, minced, 1/2 tsp fresh rosemary leaves, minced, 1/2 tsp fresh oregano leaves, minced, 4 x 1-inch thick loin lamb chops, salt, fresh ground black pepper.
In a small glass or stainless steel bowl, combine oil, lemon juice, maple syrup, onion and all the fresh herbs. Pat chops dry with paper towel and sprinkle with salt and pepper. Coat chops with marinade. Marinate, covered, in fridge for at least 1 hour, but longer (up to 4 hours) is better. Remove chops from fridge and bring to room temperature.
Preheat grill on high. Place chops on grill and lower heat to medium. Cook 3 1/2 minutes. Turn, baste and cook and additional 3 1/2 minutes. Turn, rotate (for cross hatch grill marks), baste and cook 3 1/2 more minutes. Turn for a final time and cook for 3 1/2 minutes on medium, then lower temperature to low and cook until they reach desired doneness (2 minutes for medium rare, or when a meat thermometer registers an internal temperature of 130 degrees F).
Berkshire Sweet Gold-Apple Grilled Pork Chops
In a small saucepan combine a 12 oz. can of apple juice concentrate, ½ cup of Berkshire Sweet Gold, 2 tbsp lemon juice and mix well. Heat over medium heat until it begins to thicken. Set aside 1 cup of mixture to serve as sauce; use remaining for basting. Core and cut into thick rings 3 large green apples. Arrange apple rings on grill and brush with basting sauce. Grill for 8 min. basting often. Flip and repeat process. Meanwhile, place chops on grill and baste, cooking until done. Serve chops and apples with reserved sauce.
Four single chicken breasts, 1/4 cup all-purpose flour, salt and ground black pepper to taste, 2 tbsp. butter, ½ cup maple syrup, 1 tsp dried savory, ½ tsp dried thyme, 1/4 tsp dried sage, 1 onion, sliced, ½ cup water.
Dredge chicken pieces in flour seasoned with salt and pepper. In an oven-proof casserole, heat butter on stove top until bubbling and brown chicken pieces quickly on both sides. Pour maple syrup over chicken. Sprinkle with herbs. Arrange onion slices on top of chicken pieces. Pour water into bottom of casserole. Bake uncovered in a 350 B F oven for 50-60 min. or until tender. Baste occasionally with pan juices.
Maple Glazed Roast Turkey
Prepare and stuff turkey if desired. Dot turkey with butter and roast 30 minutes. Meanwhile, prepare sauce with 1/4 cup maple syrup, 2 tsp hot mustard, 1 tbsp Worcester sauce, 1/2 tsp salt, 1/8 tsp cayenne. Brush on sauce and baste every twenty minutes or so. Continue roasting until the turkey is cooked. (Follow guidelines in any cookbook for general turkey roasting directions. We like The Joy of Cooking's recommendation to use cheesecloth to keep the turkey from steam cooking as it does under foil.)
Maple Moroccan Chicken
Moroccan dishes typically make use of honey in their recipes; single-batch syrups make a wonderful change. Serve this dish with cooked couscous. Combine 1/4 cup all purpose flour with 2 tsps. paprika, 1 tsp. ground coriander, 3/4 tsp cumin, 1.2 tsp salt, 1/2 tsp cinnamon. Dredge 1 lb mixture of boneless chicken breast and thighs in the flour mixture, shaking off excess. Mix the remaining flour mixture with 2 cups chicken broth, removing any lumps. In a Dutch oven or large non-stick pot, heat oil over medium heat. Add the chicken and cook until lightly browned, about 5 minutes. Remove chicken from pot and set it aside. Add the broth to the pan along with 3 cups cubed butternut squash and 1/2 cup dried apricots, cut into slivers. Bring to a low boil then lower heat and simmer 10 minutes. Return chicken to pot with 1 tbsp wine vinegar, 1 apple (preferably Granny Smith), peeled, cored and cut into pieces, 3 tbsp dried currants, 1 can of chickpeas and 3 tbsp of maple syrup. Simmer until chicken is cooked and apples are tender. Serve over rice or couscous.
Grilled Lamb Chops with Berkshire Sweet Gold Maple Syrup and Herbs (2 servings)
1/4 cup extra-virgin olive oil, 1/4 cup lemon juice, 1 1/2 tbsp. Berkshire Sweet Gold, 2 cloves garlic, minced, 1 1/2 tbsp onion, minced, 1 1/2 tbsp frensh mint leaves, minced, 1 1/2 tbsp fresh parsley, minced, 1/2 tsp fresh rosemary leaves, minced, 1/2 tsp fresh oregano leaves, minced, 4 x 1-inch thick loin lamb chops, salt, fresh ground black pepper.
In a small glass or stainless steel bowl, combine oil, lemon juice, maple syrup, onion and all the fresh herbs. Pat chops dry with paper towel and sprinkle with salt and pepper. Coat chops with marinade. Marinate, covered, in fridge for at least 1 hour, but longer (up to 4 hours) is better. Remove chops from fridge and bring to room temperature.
Preheat grill on high. Place chops on grill and lower heat to medium. Cook 3 1/2 minutes. Turn, baste and cook and additional 3 1/2 minutes. Turn, rotate (for cross hatch grill marks), baste and cook 3 1/2 more minutes. Turn for a final time and cook for 3 1/2 minutes on medium, then lower temperature to low and cook until they reach desired doneness (2 minutes for medium rare, or when a meat thermometer registers an internal temperature of 130 degrees F).
Berkshire Sweet Gold-Apple Grilled Pork Chops
In a small saucepan combine a 12 oz. can of apple juice concentrate, ½ cup of Berkshire Sweet Gold, 2 tbsp lemon juice and mix well. Heat over medium heat until it begins to thicken. Set aside 1 cup of mixture to serve as sauce; use remaining for basting. Core and cut into thick rings 3 large green apples. Arrange apple rings on grill and brush with basting sauce. Grill for 8 min. basting often. Flip and repeat process. Meanwhile, place chops on grill and baste, cooking until done. Serve chops and apples with reserved sauce.