Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Today is National Maple Syrup Day which leads us to some sweet and savory dishes. Check out our weekend recipe line-up for some ideas to incorporate this natural sweetener into your cooking.

  • Easy Maple Syrup Bars (courtesy of simplystacie.net)

Ingredients

  • Base

    • ½ cup butter, softened

    • ¼ cup brown sugar

    • 1 cup flour

  • Topping

    • 1 cup maple syrup

    • ¾ cup brown sugar

    • ½ cup walnuts, chopped

    • ¼ cup butter

    • 2 eggs

    • 2 tbsp flour

    • pinch of salt

Directions

  1. Preheat oven to 350°F. Combine butter, brown sugar and flour and stir until the mixture is crumbly. Press mixture into an 8 inch baking pan. Bake for 10 minutes. Remove and set aside.

  2. In a saucepan, combine the maple syrup, brown sugar and walnuts and bring to a boil. Reduce heat and cook over medium-low heat for 5 minutes. Remove from heat and add butter and stir until melted.

  3. In a bowl, beat the eggs with the flour and salt. Add egg mixture to maple syrup mixture and stir to combine. Pour over the base and bake for another 25 to 30 minutes, or until set. Cool completely before cutting.

  • Orange Maple Balsamic Salmon (courtesy of Myrecipes.com)

Ingredients

  • 3 tablespoons olive oil, divided

  • 1 teaspoon kosher salt, divided

  • 1 (1-pound) salmon fillet

  • ¼ cup balsamic vinegar

  • ¼ cup maple syrup

  • 1 teaspoon orange zest

  • 2 tablespoons fresh orange juice

  • 1 teaspoon fresh minced ginger

  • 1 garlic clove, minced

Directions

  1. Preheat broiler. 

  2. Place salmon fillet in a shallow dish. Drizzle 2 tablespoons olive oil and ½ teaspoon of salt evenly over salmon fillet; set aside. 

  3. Whisk together the vinegar, maple syrup, orange zest, orange juice, ginger, garlic, and remaining ½ teaspoon salt in a small bowl. Pour half of the vinegar mixture over the salmon and let stand for 15 minutes. Place the remaining half of the vinegar mixture in a small saucepan over low heat; simmer until thickened slightly, about 5 minutes. 

  4. Coat a rimmed baking sheet with remaining 1 tablespoon olive oil; transfer fish to pan. Broil 8 minutes or until fish flakes easily when tested with a fork. Drizzle reduced sauce over salmon; serve immediately. 

  • Szechuan-Style Breakfast Biscuits (courtesy of myrecipes.com)

Ingredients

  • 2 cups all-purpose flour

  • 1½ teaspoons kosher salt

  • 2 tablespoons baking powder

  • 1 teaspoon baking soda

  • 1 ½ tablespoons sugar

  • 8 tablespoons (1 stick) unsalted butter, cold and cubed, plus 4 tablespoons, melted

  • 1 cup shredded cheddar cheese

  • ½ cup thinly sliced scallions

  • 1 cup buttermilk

  • Nonstick cooking spray

  • 1 teaspoon toasted sesame oil

  • 1/3 cup broad bean paste

  • 1/3 cup fish sauce

  • ¾ cup malt vinegar

  • ¼ cup toasted sesame oil

  • ¼ cup chile oil

  • 3 cups chopped fresh flat-leaf parsley

  • 2 tablespoons toasted sesame seeds

  • 1 tablespoon ground Szechuan peppercorns

  • 2 tablespoons hoisin sauce

  • 1 cup mayonnaise

  • 1 cup Szechuan Chile Sauce (recipe above)

  • ¼ cup maple syrup

  • Four 3-ounce Chinese sausage patties

  • Canola oil, if needed

  • 4 large eggs

  • ½ pint blackberries

Directions

  1. Make the Sandwiches

  2. Preheat the oven to 325°. If needed, lightly rewarm the biscuits in the oven.

  3. Stir the cheddar and scallions into the dough until incorporated, then stir the buttermilk into the dough until well combined. Form the dough into a square, wrap in plastic, and refrigerate for 15 minutes. Line a cookie sheet with parchment paper and grease with cooking spray. Roll the dough into a 2-inch thick square – it doesn’t have to be perfectly even. Cut the dough into 6 equal squares. Transfer the biscuits to the cookie sheet and to the freezer for 30 minutes. (Once firm, these can be wrapped in plastic wrap and stored in the freezer for up to a month. You can bake them straight from the freezer; just add 5 minutes to the baking time.)

  4. Preheat the oven to 425°.

  5. Brush the 4 tablespoons melt butter and the 1 teaspoon toasted sesame oil over the biscuits. Bake the biscuits until they are golden brown and feel firm when gently pressed, 15 to 17 minutes. If they still feel soft, bake for another 5 minutes. Reserve 2 of the 6 biscuits for another use.

  6. In a small bowl, mix the hoisin sauce and mayonnaise. In another small bowl, whisk together 1 cup of the Szechuan Chile Sauce and maple syrup.

  7. Heat a large nonstick pan over medium heat and brown the patties until cooked through, 6 to 7 minutes on both sides. If the patties are still a bit soft in the middle, you can transfer the pan to the oven for a few minutes to finish.

  8. Slice each biscuit in half and spread the bottom with the hoisin mayo. Top with a cooked sausage patty.

  9. Reheat the pan over medium-low heat. If there is not enough rendered fat still in the bottom, coat with a little oil. Crack the eggs into the pan and slowly and gently allow the whites to cook all the way through while the yolks remain runny. You don’t need to flip the eggs or move them in any way. Use a spatula to carefully transfer the eggs to the top of each sausage patty.

  10. Drizzle the egg-topped patties with the sauce and add a sprinkle of blackberries. Put the other half of the biscuit on top and serve immediately.

Enjoy!