5 Recipes To Try This Maine Maple Sunday
Springtime in Maine, while full of hope of warmer weather, can be a less-than-glamorous time of year otherwise known as mud season. One Maine-specific holiday that always makes us feel like summer is just around the corner is Maine Maple Sunday. Occurring on the fourth Sunday of every March, syrup producers open up their doors to us eager locals who are looking for a sweet time!
Certain sugarhouses fully embrace the event by opening up for both Saturday and Sunday, and will often provide samplings, sugarbush tours, fun activities, and educational demonstrations. Maine Maple Sunday is a long-standing tradition and is the perfect entry into the spring season. We have collected 5 different recipes that we will be making once we get our hands on some fresh, local maple syrup. We hope you’ll join us, no matter where you are!
Ingredients:
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh cilantro
1 tablespoon light mayonnaise
2 teaspoons pure maple syrup
Four 5-ounce skinless center-cut salmon fillets
Kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.
Ingredients:
Bundt:
Nonstick baking spray, for the pan
2 sticks (1 cup) unsalted butter, slightly cooler than room temperature
1 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup maple syrup
4 large eggs, at room temperature
1/2 cup milk
1 teaspoon vanilla extract
Maple Glaze:
2 cups confectioners' sugar
3 tablespoons maple syrup
1/4 to 1/3 cup heavy cream
Directions:
For the bundt: Preheat the oven to 350 degrees F. Spray a 10-inch bundt pan with nonstick baking spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the granulated sugar and continue creaming, scraping down the sides of the bowl every now and again, until the mixture is light and fluffy. This can take 5 to 10 minutes.
In a large bowl, whisk together the flour, baking powder and salt to combine. Transfer the flour mixture to a piece of parchment.
Add the maple syrup to the butter and sugar mixture and mix to combine. Add the eggs one at time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add half the flour mixture and mix, then the milk and vanilla and mix until incorporated. Add the remaining flour and mix until combined. Transfer the batter to the prepared bundt pan and smooth the top with the back of a spoon.
Place the bundt on a baking sheet and bake until the cake springs back when gently poked, about 1 hour. Allow the cake to rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
For the maple glaze: In a small bowl, mix together the confectioners' sugar, maple syrup and 2 tablespoons of heavy cream until smooth. Add more heavy cream, 1 tablespoon at a time, to thin out the glaze to the desired consistency. Once the bundt is completely cooled, place onto a serving platter and pour the glaze over top.
Maple New York Sour
Ingredients:
2 ounces (¼ cup) rye whiskey or bourbon
1 ounce (2 tablespoons) fresh lemon juice
2 to 4 teaspoons maple syrup, to taste
½ ounce (1 tablespoon) fruity red wine
Directions:
Fill a cocktail shaker or mason jar about two-thirds full with ice. Pour in the whiskey, lemon juice and maple syrup. Securely fasten the lid and shake for about 30 seconds.
Pour fresh ice into your cocktail glass. Strain the cold whiskey sour mixture into the glass. Slowly pour the wine over the back of a spoon held just above the drink’s surface, so it has a nice layered effect. Sip up!
Ingredients:
4 ½-inch-thick pork shoulder (Boston butt) steaks (about 9 ounces each)
8–10 large habanero chiles, seeded, chopped
½ cup 80-proof clear liquor, such as tequila, mezcal, or vodka
1 orange
4 tablespoons extra-virgin olive oil, divided
1 3-inch cinnamon stick
3 large sprigs thyme, divided
1/2 large red onion, finely chopped
3 garlic cloves, finely grated
1 cup pure maple syrup
3/4 cup plus 1 tablespoon white wine vinegar
Directions:
Generously season both sides of pork steaks with salt. Let sit on a wire rack set inside a sheet tray at least 30 minutes and up to 1 hour.
Meanwhile, stir chiles and liquor in a small bowl or glass measuring cup and let sit at least 30 minutes and up to 2 hours.
Peel 4 wide strips of zest from orange with a vegetable peeler, leaving white pith behind. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over high until it begins to smoke, about 3 minutes. Add pork, cinnamon stick, and 1 thyme sprig to pan and cook, turning pork once, until steaks are browned on both sides but still pink in the center, 3–4 minutes per side. Transfer steaks to a plate, reserving cinnamon stick in skillet; discard thyme. Reduce heat to medium-high. Cook onion and remaining 2 Tbsp. oil in skillet, stirring occasionally, until onion is translucent, tender, and just beginning to brown, 5–7 minutes.
Strain chiles through a fine-mesh sieve into a small bowl (reserve liquor for a spicy cocktail). Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes. Add syrup and vinegar, season with ¾ tsp. salt, and increase heat to high. Cook, stirring occasionally, until mixture is thick and syrupy, 6–8 minutes. Transfer steaks and any accumulated juices to skillet and cook, basting steaks with maple glaze, until syrup is thickened and steaks are glazed over, 2–3 minutes. Discard cinnamon stick, orange zest, and thyme sprigs.
Divide steaks among plates and pour pan juices over.
Ingredients:
2 cups old-fashioned oats
1 cup pecans, chopped
1 cup pumpkin seeds (pepitas)
1 cup unsweetened coconut shavings
1/2 cup golden flaxseed
1/2 cup sliced almonds
1/2 cup toasted wheat germ
3/4 cup pure maple syrup
1/3 cup light brown sugar
3 tablespoons virgin coconut oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 cup dried sour cherries
Greek or non-dairy yogurt and berries or sliced fresh fruit (for serving)
Directions:
Preheat oven to 375°. Toss oats, pecans, pumpkin seeds, coconut, flaxseed, and almonds on a rimmed baking sheet. Toast, stirring occasionally, until coconut is lightly golden brown, 10–15 minutes.
Reduce oven temperature to 300°. Transfer oat mixture to a large bowl and stir in wheat germ. Bring maple syrup, brown sugar, coconut oil, vanilla, and salt to a boil in a small saucepan and cook, stirring occasionally, until sugar dissolves, about 4 minutes. Pour over oat mixture and stir until coated. Spread onto another rimmed baking sheet and bake until deep golden brown, 25–35 minutes. Toss cherries into warm granola and let cool. Transfer to a large bowl or platter and serve with yogurt and fruit.
Granola can be made 3 weeks ahead. Store in an airtight container.