If you have some maple syrup around, you probably do the usual things with it. Put it on pancakes and waffles, drizzle it on your oatmeal, maybe even use it in baking or pour it over ice cream. Here are two more ideas that are a hit around here lately.
Maple-Glazed Brussels Sprouts
from Cook's Country
4 tablespoons unsalted butter
2 pounds brussels sprouts, trimmed and halved through core
1/2 cup low-sodium chicken broth
2 tablespoons maple syrup
1 teaspoon minced fresh thyme (I used about a 1/2 teaspoon ground thyme)
1/8 teaspoon cayenne pepper
4 teaspoons cider vinegar
salt and pepper
Melt 2 tablespoons butter in large skillet over medium-high heat. Add brussels sprouts and cook until browned, 6 to 8 minutes.
Stir in broth, 1 tablespoon syrup, thyme, and cayenne and cook over medium-low heat, covered, until brussels sprouts are nearly tender, 6 to 8 minutes.
Uncover and increase heat to medium-high. Cook until liquid in nearly evaporated, about 5 minutes. Off heat, stir in remaining butter, remaining syrup, and vinegar. Season with salt and pepper. Serve.
I was a little worried they would be too mushy for me, but they were fine. The flavor was great. We couldn't get Bert to eat any, but Keith and I enjoyed them.
If brussels sprouts don't do it for you, this recipe might.
Maple Bourbon Sour
from Cooking Light
Combine 6 tablespoons bourbon, 2 tablespoons maple syrup, and 2 tablespoons lemon juice, stirring well. Pour into shaker with 1/2 cup ice. Cover and shake. Strain. Enjoy.
This has been Keith's drink of choice since my mom mixed it up the evening after the maple sugaring demonstration.