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Maple Recipes - Main Dishes

Please choose a recipe below by clicking on it or just scroll down the page to read them all.

 - Lamb chops
 - Braised Duck With Maple Syrup Sauce
 - Chicken Maple Sauté
 - Maple-roasted Rack of Pork
 - Maple Broiled Scallops or Chicken
 - Orange Maple Glazed Chicken Wings
 - Maple Chicken
 - Lemon Buttered Chicken Request
 - Maple Mustard Salmon

 Lamb Chops Grilled With Mustard and Maple Syrup
Serves 6 Marinade: 24 hours 


12 lamb chops 
125 ml (1/2 cup) maple syrup 
15 ml (1 Tbsp) prepared Dijon mustard 
zest and juice of 1 lemon 
20 ml (4 tsp) balsamic vinegar 
1 clove garlic, minced 
5 ml (1 tsp) fresh ginger 
60 ml (1/4 cup) vegetable oil 
salt and pepper 

Mix together all ingredients except the chops; chill for 24 hours. Marinate the meat for 45 minutes in the refrigerator and grill at low to medium heat until the meat is grilled on the outside and pinkish on the inside. Baste with marinade while cooking to keep the meat from drying out.

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Braised Duck With Maple Syrup Sauce
Serves 4 Preparation and cooking time: 20 min 


4 duck fillets, skin removed 
vegetable oil 
1 packet demi-glace sauce 
175 ml (3/4 cup) cold water 
125 ml (1/2 cup) maple syrup 
2 ml (1/2 tsp) lemon zest 
salt and pepper 

In a lightly oiled pan, sear the duck fillets. Turn the meat once and cook approximately 10 min, until the meat is slightly pink in the middle. 

Serve the fillets topped with maple syrup sauce. 

Maple syrup sauce: 
In a saucepan, add the cold water and maple syrup to the packet of demi-glace sauce. Bring to a boil over medium heat, stirring often with a whisk. Add the lemon zest and season to taste. Lower heat and simmer for about 3 min, stirring occasionally. Strain and serve.

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Chicken Maple Sauté
Serves 4 Preparation and cooking time: 25 min 


4 boned chicken breasts 
All-purpose flour 
30 ml (2 Tbsp) vegetable oil 
1 leek (white portion), cut into shoestring pieces 
125 ml (1/2 cup) maple syrup 
250 ml (1 cup) chicken broth 
60 ml (1/4 cup) heavy cream (35% M.F.) 
salt and pepper 

Cut the chicken breasts into 3-cm cubes and dredge with the flour. In a large frying pan, heat the oil at medium temperature and brown the chicken cubes in it, turning to brown on all sides. Add the shoestring leek pieces and sauté quickly. Reduce heat and deglaze with the maple syrup. Add the chicken broth and let simmer for about 4 minutes. Blend in the cream, add salt and pepper to taste, then bring to a boil and cook for about 1 minute.

Arrange the leek pieces on the chicken cubes; serve with wild rice and your choice of vegetables.

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Maple-roasted Rack of Pork
Serves 8 to 10 Preparation and cooking time: 35 min 


1 rack of pork, with ribs 
30 ml (2 Tbsp) butter 
maple syrup 
1 clove garlic, minced 
1 ml (1/4 tsp) basil or rosemary 
salt and pepper 

The rack of pork should be cut from the loin portion of the ribs, with the ends of the bones exposed. Melt the butter, combine with approximately 1/4 cup of maple syrup and add the garlic and basil (or rosemary). Brush the top of the roast with this mixture. Place the meat in the bottom of a dripping pan with the remainder of the maple syrup and roast in the oven at 200o C (400o F), counting 10 min for each pound of meat. Baste every 15 min with the maple syrup and meat juices. Season to taste.

Serve with maple gravy made from the drippings.

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Maple Broiled Scallops or Chicken Breast

4-6 sea scallops per person, or 1" pieces of chicken breast
1/3 strips of bacon, 1 per scallop or chicken piece
¼ cup maple syrup
¼ tsp. horseradish

Mix syrup and horseradish. Wrap each scallop or chicken piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 minutes. Turn, brush, and broil 2-3 minutes more, until bacon is crisp. Serve hot.

Braised Corned Beef with Maple

4 lbs. Premium corned-beef, desalted
1 cup maple syrup
optional ¼ cup bourbon)

Place desalted brisket on rack in roasting pan and bake at 3250 uncovered for half an hour. Reduce heat to 2750, cover, and bake 2 hours. Uncover, discard all but ½ cup liquid, add maple (and bourbon), and continue baking and basting frequently for 1 hour more. Save liquid as table sauce.

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Orange Maple Glazed Chicken Wings

1 ½ cups buttermilk
1/3 cup maple syrup
2 oranges, seeded, peeled, and sectioned
1 tsp. cinnamon
20 chicken wings

Process first four ingredients to make a coarse puree. Put wings and puree in a gallon sized baggie and refrigerate for at least 2 hours, turning occasionally. Grill and baste with marinade until done, avoid scorching.

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Maple Chicken

2 lb (1 kg) chicken pieces
1/3 cup (75 ml) all-purpose flour
1/4 cup (50 ml) vegetable oil
1/2 cup (125 ml) maple syrup
2 Tbsp (30 ml) cider vinegar
2 Tbsp (30 ml) sherry
2 Tbsp (30 ml) soya sauce
2 tsp (10 ml) ground ginger
2 cloves garlic, minced
1/2 tsp (2 ml) pepper
1/4 tsp (1 ml) paprika

Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in 9" x 12" baking dish. In small bowl, mix together maple syrup, vinegar, sherry, soya sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350°F for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.

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Lemon Buttered Chicken Request 
A quick and easy home-cooking main dish with gourmet appeal ! 

4 boneless skinless chicken breast 
3 tbsp 45 ml flour 
3 tbsp 45 ml butter 
1 tbsp 15 ml water 
3 tbsp 45 ml Maple Syrup 
juice of 1 fresh lemon 
1 1/2 tsp 7 ml chicken bouillon 
Chopped parsley 
lemon slices 

Pound chicken lightly to flatten. Coat with flour and shake to remove excess.

In a large frying pan, melt butter. Add chicken breasts and sauté` until golden brown on both sides. Add water, Maple Syrup, lemon juice and chicken bouillon in small bowl and stir until dissolved. Bring to a boil over medium-high heat.

Reduce heat, cover and simmer 5 minutes - or until chicken is no longer pink in center. Remover chicken from pan, keep warm.

Cook and stir pan juices over high heat until thickened and syrupy, 1-2 minutes. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.

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Maple Mustard Salmon

Salmon fillets for four
2/3 cup melted butter
½ tbsp. dried dill
½ cup maple syrup
¼ cup Dijon style mustard

Blend ingredients over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.

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