Plate of pancakes with bigleaf maple syrup being poured on the top

Recipes

This syrup is not only good on pancakes but can be used in combination with many home recipes, from the main course to dessert. Can be used as a sugar substitute or just for additional flavor.

mmm...mmm...good

The full-flavored, robust taste of bigleaf maple syrup is quickly becoming a desirable addition to the culinary world of fine cuisine and is gaining recognition with breweries and distilleries as a desirable product for use in ales, spirits, and bitters. We hope you enjoy some of our favorite home recipes.

  • Maple Butter Tarts

    Ingredients

    • ¾ cup (packed) dark brown sugar
    • ¼ cup bigleaf maple syrup
    • ½ stick (4 tablespoons) unsalted butter, melted and cooled slightly
    • 1 large egg
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon vanilla extract
    • ½ cup ­chopped pecans (optional but highly recommended)
    • ½ cup of currants (optional)

    Directions

    1. Mix all the ingredients and place in shells.
    2. Filling will puff up, so I fill each tart shell approximately ¾ full.
    3. Place in the oven at 375 degrees for 20-22 minutes. 
    4. Let the tarts cool before serving.

  • Bigleaf Maple Pecan Roasted Acorn Squash

    Ingredients

    • 2 acorn squashes, halved and seeded
    • 2 tablespoons olive oil
    • 2 tablespoons bigleaf maple syrup
    • ½ cup pecans, roughly chopped
    • 4 oz. goat cheese or feta cheese, crumbled
    • 1 tablespoon fresh thyme leaves
    • Salt and pepper to taste
    • ¼ teaspoon of cinnamon
    • ¼ teaspoon of nutmeg

    Directions

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Line a baking sheet with parchment paper.
    3. Rub the inside of each acorn squash half with olive oil, then sprinkle with salt, pepper, cinnamon, and nutmeg.
    4. Place the squash halves cut-side down on the prepared baking sheet.
    5. Roast for 35-40 until or until the squash is tender and golden around the edges. While the squash is roasting, toast the pecans in a dray skillet over medium heat for 3-4 minutes until fragrant.
    6. Drizzle with maple syrup and stir to coat.
    7. Remove from heat and set aside.
    8. Once the squash is finished roasting, remove from the oven and flip each half over.
    9. Crumble goat cheese on top and sprinkle with toasted pecans and fresh thyme.
    10. Drizzle with extra maple syrup if desired and serve warm.

  • Bigleaf Maple Marinade

    This recipe is Good for up to 3-4 pounds of your choice of meat.

    Ingredients

    • ¾ cup of bigleaf maple syrup (may add more for your taste preference)
    • ½ cup soy sauce
    • ¼ cup of cider vinegar
    • 2 teaspoons dry mustard or to taste
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder

    Directions

    Marinate meat for 2 hours in the sauce.  Cook accordingly for your choice of meat, frequently basting with sauce.

    Notes

    We have tried this glaze on chicken thighs, chicken wings, and salmon.

  • Bigleaf Maple Vinaigrette

    Makes approximately two servings.

    Ingredients

    • 4-5 tablespoons bigleaf maple syrup (if using the mustard option, use 5 tablespoons)
    • ¼ cup apple white wine vinegar
    • ¼ cup olive oil
    • ½ teaspoon of Dijon mustard or your mustard of choice (optional but adds more zest)

    Notes

    We hope you enjoy this unique, all natural Pacific Northwest Product.