Articles with 'maple syrup'


Maple Roasted Duck

 

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  • 1 naturally raised duck (5-7 pounds)
  • ¼ cup maple syrup
  • 2 tbsp. shoyu or natural soy sauce
  • 2 tbsp. lemon juice and 1 tsp. Zest
  1. Preheat oven to 300-315°.
  2. Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
  3. Season the duck with sea salt and freshly ground black pepper.
  4. Place the duck, breast side down, into a roasting pan for one hour.
  5. After the first hour, carefully flip the duck over and roast another hour.
  6. After the second hour flip the duck back over and roast one hour.  Remember to prick the duck with a knife to help release the fat onto the skin.
  7. On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(1 votes, average: 5.00 out of 5)
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Grilled Terriyaki Salmon

 
  • 1 pound wild salmon
  • 1/4 cup shoyu
  • 1 tbsp. maple syrup
  • 2 tbsp. apple cider vinger
  • 2 garlic cloves, peeled and minced
  • 1 tbsp. ginger, peeled and minced
  • 1/3 cup water
  • 2-3 scallions, minced

Place salmon in a flat container or baking dish. Mix shoyu, maple syrup, vinegar, garlic, ginger and water, and pour over salmon.  Marinate for 25-35 minutes or overnight.  The longer you marinate, the stronger the flavor infuses into the fish. Brush your grill with oil. Place salmon on the grill for 3-4 minutes per side (depending on thickness). Serve with grilled vegetables.  Serves four.

(1 votes, average: 5.00 out of 5)
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Winter Salad with Sesame Vinaigrette and Shitake Bacon

 

  • 1 cup delicata squash, sliced into ¼ inch half moons
  • 3-4 shitake mushrooms, sliced thin
  • Olive oil
  • 1 bunch bok choy, cut into bite-sized pieces
  • 1 tbsp. maple syrup
  • ¼ cup rice wine vinegar
  • ½  cup toasted sesame oil
  • Sea salt to taste

Preheat oven to 400.  Coat delicata squash with olive oil and sea salt, and roast until soft (35-40 minutes). Drizzle shitake mushrooms with olive oil and sea salt. Lay shitake http://http://amzn.to/PEXAUv.to/PEXAUv on a baking tray and roast until crispy.  Mince shitake mushrooms and set aside. Whisk maple syrup, vinegar, sesame oil and sea salt. Toss chopped bok choy and roasted squash with dressing. Garnish with crispy shitake bacon bits.

(1 votes, average: 5.00 out of 5)
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Pumpkin Pudding with Maple Crusted Pumpkin Seeds

 

  • 1½ cups pureed pumpkin, cooked (can use canned)
  • 1½ cups grass-fed whole milk (can substitute almond, soy, rice or other milk)
  • 1 tbsp. grass-fed butter
  • 1/3 cup maple syrup (more or less to taste)
  • 1 tsp. vanilla flavoring
  • 1 tsp. pumpkin pie spice
  • 3 tbsp. corn starch + 3 tbsp. cold water

Combine pumpkin, milk, butter, maple syrup, vanilla, and pumpkin pie spice in a soup pot and bring to a boil. Reduce heat to low.  Mix corn starch with water and slowly add to the pumpkin mixture. Cook until pudding has a thick consistency (5 minutes), stirring to prevent lumps. Pour into individual bowls and refrigerate until chilled. Top with Maple Crusted Pumpkin Seeds

Maple Crusted Pumpkin Seeds

Preheat oven to 350°. Place washed pumpkin seeds onto a baking tray and roast 10-12 minutes or until they puff up.  Remove from the oven and set aside to cool.  In a small saucepan heat maple syrup, butter and vanilla on medium high heat until bubbly and frothy, and reduced by half (3-4 minutes). Toss pumpkin seeds into the sticky liquid and coat evenly. Quickly remove from the pan and spread out onto a baking sheet. Sprinkle with sea salt. After the pumpkin seeds dry (about 7-10 minutes), break into smaller pieces.

 

(13 votes, average: 2.23 out of 5)
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Marinated Daikon & Carrot Salad with Spring Snow Pea Shoots

 

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  • 1 medium sized daikon root, cut into matchsticks
  • 2 carrots, cut into matchsticks
  • 1 tbsp. toasted sesame oil
  • 2 tbsp. lemon juice
  • 2 tsp.  maple syrup or local honey
  • 1 tsp. ginger juice (freshly grated ginger squeezed)
  • 2-3 pinches sea salt
  • ¼ cup snow pea shoots
  • 1 tsp. black sesame seeds, toasted

Put daikon and carrot matchsticks into a mixing bowl. In a separate bowl whisk sesame oil, lemon juice, maple syrup, ginger juice and sea salt. Pour dressing on top of vegetables and marinate thirty minutes or longer, tossing one or two times. Add snow pea shoots and black sesame seeds. Toss once more and serve.

(4 votes, average: 5.00 out of 5)
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Brandon’s Blueberry Soda

 

  • 1 tbsp. blueberry juice concentrate
  • 1 tbsp. maple syrup
  • 8 oz. seltzer water
  1. Combine blueberry juice concentrate with maple syrup.
  2. Add seltzer water.
  3. Taste.
  4. Add more maple syrup or blueberry juice concentrate to achieve desired sweetness.
  5. Stir and enjoy.
(5 votes, average: 4.00 out of 5)
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Roasted Duck & Marinated Chinese Cabbage Salad with Lemon Sesame Dressing

 

  • Sea salt
  • Freshly ground black pepper
  • 1 head Chinese cabbage, shredded
  • 2 carrots, grated or cut into thin matchsticks
  • 2 to 3 scallions, minced
  • 4 tablespoons toasted sesame oil
  • Juice of 1 lemon, plus zest
  • 1 tablespoon ginger juice (grate fresh ginger and squeeze out juice)
  • 1 duck breast, maple roasted (see Maple Roasted Duck Recipe), or 1 leg duck confit (can purchase at a gourmet market)
  1. Combine Chinese cabbage, carrots, and scallions in a large bowl.
  2. In a small bowl, whisk toasted sesame oil, lemon plus zest, ginger juice, and a couple of pinches of sea salt.
  3. Toss salad with dressing and marinate 30 minutes.
  4. Cut duck breast into ¼-inch slices and add to the salad.

MAPLE ROASTED DUCK

  • 1 naturally raised duck (5-7 pounds)
  • ¼ cup maple syrup
  • 2 tbsp. shoyu or natural soy sauce
  • 2 tbsp. lemon juice and 1 tsp. Zest
  1. Preheat oven to 300-315°.
  2. Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
  3. Season the duck with sea salt and freshly ground black pepper.
  4. Place the duck, breast side down, into a roasting pan for one hour.
  5. After the first hour, carefully flip the duck over and roast another hour.
  6. After the second hour flip the duck back over and roast one hour.  Remember to prick the duck with a knife to help release the fat onto the skin.
  7. On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(3 votes, average: 4.33 out of 5)
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Red Curi Squash Cheescake

 

Crust:

  • 1 sleeve whole grain graham crackers (or about 1 cup of crumbs)
  • 4-5 tbsp. organic butter or walnut oil

 

Cheesecake Filling:

  • 1 eight oz. package neufchutel cheese (or cream cheese) softened
  • 12 ounces squash puree (roast red curi or other winter squash until soft)
  • 2 tsp. vanilla flavoring
  • 1 cup granulated maple sugar (or other sugar)
  • 2 eggs beaten
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. sea salt

 

Candied Walnuts Topping:

  • ½ cup walnuts
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 tbsp. butter

Preheat oven to 350.  Pulse graham crackers in a food processor or blender until it becomes crumbs.  Combine crumbs and butter in a bowl and mix with your hands until the crumbs can be pressed together.  Press mixture into a pie pan and bake 5 minutes.  Let cool.  Blend the filling ingredients in a food processor or blender until smooth and creamy. Pour filling into crust and bake 50 minutes to 1 hour.  Heat maple syrup, vanilla and butter on medium high heat until bubbling and cook 1-2 minutes.  Pour hot syrup on top of walnuts and place onto a roasting pan.  Roast 10-12 minutes.  Remove from the oven and cool.  Arrange walnuts on top of squash cheesecake.

(1 votes, average: 5.00 out of 5)
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Creamy Coconut Rice Pudding

 

  • 2 cups cooked brown rice
  • 1 cup coconut milk
  • 1/2 cup almond milk
  • 3 tbsp. shredded dried coconut
  • 1/3 cup maple syrup
  • 1/4 tsp. cinnamon
  • 2 tbsp. raisins

Combine all ingredients in a pot and cook on medium heat about 7-10 minutes.  Serve warm.

(48 votes, average: 3.35 out of 5)
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Winter Kanten (jello)

 

Soak apple juice and agar in a pot for 10-15 minutes.  Bring to a boil and cook on medium heat for 5-7 minutes.  Add maple syrup, apple and pear and cook 1-2 minutes.  Remove from the heat and pour into a casserole dish or bowl.  Put into the refrigerator for one or more hours until jelled.  Can cut and serve in jello squares, or put into the food processor to make creamy.  Serves four.

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