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New
Featured Recipe

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Recipes & Food Suggestions

Maple Dinner Recipes

Chicken Breasts With Soy Maple Glaze

Chicken Breasts With Soy Maple Glaze

4 Boneless skinless chicken breasts
2 cups Pure NYS Maple Syrup
1/4 cup Lite Soy
1 cup Water
1/4 cup NYS Granulated Maple Sugar
2 in. piece Fresh Ginger, sliced
3 whole cloves Garlic
4 stars Star Anise
2 tbsp. Whole Coriander

Add all ingredients to sauce pan and simmer 20 minutes. Strain through fine mesh sieve. Pan sear 4 boneless chicken breasts (a 1-1/2 lb. pork tenderloin or 24 large sea scallops). Preheat oven to 325° F. Place seared breasts in shallow baking pan and pour glaze on top, basting with every five minutes or until done. Serve with fresh roasted brussel sprouts and steamed basmati rice or couscous.

As an alternative, try reducing the strained glaze by 1/2 and use it as a sauce to drizzle over grilled salmon or boneless pork chops. Yield: 4 Servings

Maple and Parsnip Soup

Maple and Parsnip Soup

3 lbs Parsnips - peeled & sliced 1/4 inch thick
1 large White Onion - peeled & sliced 1/4 inch thick
8 cups Water
1 large Bay Leaf
1 cup Pure NYS Maple Syrup
1 cup Heavy Cream
Salt/White Pepper

Lightly brown parsnips and onions with vegetable oil in sauce pan, season lightly with salt and white pepper. Add water, maple syrup, bay leaf, and cover. Keep flame low and simmer until tender. Pull out bay leaf and puree all remaining ingredients until smooth in a food processor.

Pour ingredients back into pot, add heavy cream, and reheat being careful not to boil. Season to taste with salt and white pepper. Drizzle with maple syrup and serve warm with crusty bread. Yield: 8 Servings

Maple-Ginger Root Vegetables

Maple-Ginger Root Vegetables

5 medium parsnips, peeled and sliced
5 small carrots, sliced
3 medium turnips, peeled and cubed
2 small sweet potatoes, peeled and cubed
1 small rutabaga, peeled and cubed
1 large sweet onion, cut into wedges
1 small red onion, cut into wedges
2 tablespoons olive oil
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1/2 teaspoon pepper
1 cup maple syrup

Place the first seven ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray.

Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with the syrup. Bake 20-25 minutes longer or until the vegetables are tender, stirring once. Yield: 24 Servings

Maple-Glazed Brussels Sprouts

Maple-Glazed Brussels Sprouts

1 1/2 pounds Brussels sprouts, bottoms trimmed, halved
1 tablespoon Soy Sauce
1 tablespoon Dijon Mustard
1/4 cup Maple Syrup
1/4 teaspoon Salt
Coarsely Ground Black Pepper
1 tablespoon Vegetable Oil
1 small Onion, cut into slivers
1 Red Bell Pepper, cut into thin strips

Bring a large pot of water to a boil. Add brussels sprouts and cook 2 minutes. Drain, rinsing with cold water. Combine soy sauce, mustard, maple syrup, salt and black pepper; stir with a whisk. Heat oil in a heavy nonstick skillet. Add onion and red bell pepper; saute 5 minutes. Add brussels sprouts. Saute 4 minutes. Add soy sauce mixture. Cook until vegetables are coated and glaze thickens, about 2 minutes. Serve immediately. Yield: 6 Servings

Maple Glazed Chicken Wings

Maple Glazed Chicken Wings

2 1/2 LB Chicken Wings
4 fl.oz. Pure Maple Syrup
5 tbs. Chili sauce
1 Small Onion, chooped, 2 tbs. Cider vinegar
1 tbs. Mustard, 1 tsp. Worcestershire sauce

Combine the Pure Maple Syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce in a shallow dish. Marinate the chicken wings for a minimum of four hours in the regrigerator, keeping covered and turning occasionally. Grill, oven bake or barbecue the chicken wings until thoroughly cooked, basting occasionally. As an alternative, chicken drumsticks are equally delicious. Yield: 4 Servings

Maple Oatmeal Bread

Maple Oatmeal Bread

1 cup hot brewed coffee
3/4 cup boiling water
1/2 cup maple syrup
1/3 cup vegetable oil
1 cup old-fashioned oats
1/2 cup sugar
2 teaspoons salt
2 packages (1/2 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 eggs, lightly beaten
5-1/2 to 6 cups bread flour

In a bowl, combine the first seven ingredients. Cool to 110°-115°. In a large mixing bowl, dissolve yeast in warm water. Add the oat mixture, eggs and 2 cups flour; mix well. Stir in enough remaininig flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.