We all know how delicious 100% Vermont maple syrup can be on pancakes, in cocktails, and in desserts. But, did you know that syrup is a great addition to savory dishes as well? The interplay of sweet, savory, and salty makes using syrup with meats, veggies, and even on spaghetti (Elf got it right, friends!) simply delicious. Here are our favorite savory applications and ideas for using 100% Vermont pure maple syrup to dress up your dinner plate and please your palate!
Maple Syrup with Proteins
We love using maple syrup with proteins like chicken, fish, and even sausage. Try any of the following combinations for a delicious main dish featuring 100% pure Vermont syrup.
- Maple and Mustard Chicken- Add maple syrup instead of honey to a mustard sauce to saute or marinade chicken. You'll love the briney, sweetness over chicken or even turkey.
- Maple and Ginger Salmon- Mix maple syrup with olive oil, fresh ginger, and scallions for a delicious salmon marinade.
- Maple and BBQ Ribs or Pork Chops- Replace sugar with maple syrup to glaze your ribs or pork chops. Just be careful not to let the mixture burn!
- Maple and Bacon BLT's- Just drizzle syrup into the pan or over your bacon as it cooks. Trust us, you'll love the sweet and savory combination of maple syrup with bacon and mayo on classic bacon, lettuce, and tomato sandwich.
- Maple Bolognese- While this may seem crazy, Elf was right! Drizzle maple syrup into your bolognese or ragu and watch it transform! This is a great recipe if you need a hearty pasta bolognese meal!
Maple Syrup Sides
- Butternut Squash and Maple Bake- Squash, carrots, and sweet potatoes are all the perfect canvas for maple syrup! Drizzle with olive oil and roast with thyme for a delectable side.
- Maple Baked Beans- We love the addition of maple syrup to baked bean recipes instead of sugar. With a pinch of cinnamon, the maple adds a depth of flavor to the beans.
Quinoa Salad with Balsamic and Maple Syrup
Melissa's balsamic dressing makes this a light, delicious salad featuring spinach, apple, and red quinoa.
- 4 Cups of packed baby spinach, kale, or arugula
- 1 Cored and chopped apple
- 1/4 Cup slivered almonds
- 1 Cup cooked quinoa (we prefer red)
- 1/2 Cup olive oil
- 1/4 Cup 100% pure Vermont maple syrup
- 1/4 Cup balsamic vinegar
- 3 Tbsp dijon mustard
- Salt and pepper to taste
Mix all salad ingredients except almonds. Shake up dressing in a jar or whisk in a bowl. Drizzle over the salad and sprinkle almonds over the salad and enjoy!
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