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Maple Syrup Recipes
Clarks Naturally Sweet
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Founded in 2008 by Managing Director Bob Clark, Clarks UK Ltd
produces almost 60 per cent of the retail maple syrup sold in the UK supplying all of the nation’s big four supermarket chains of Tesco, Asda,
Sainsbury’s and Morrisons, as well as a large share of the catering,
restaurant and hotel market.
Maple syrup boasts a whole range of health benefits which make it the
perfect all-round sweet treat, and for many health experts it richly
deserves the status of a “super food.”
Maple syrup can have a real positive impact on everyday health and
wellbeing. An excellent source of the mineral manganese, the syrup
bears strong antioxidant and healing properties as well as being a
major producer of energy.
It also contains zinc, helping to boost the immune system (particularly
in children), protect a healthy heart and limit the damage caused by
‘bad’ cholesterol. There is evidence that maple syrup may also help
support reproductive health and help to lower the risk of prostate
cancer for men.
And all this goodness – with far fewer calories. There are just 52 calories
per tablespoon of maple syrup, a lot less than the equivalent amount of
honey or sugar.
For all its obvious health benefits, maple syrup is also a highly versatile
ingredient. There are numerous ways to use it in the kitchen for a whole
host of recipes – poured over roasting vegetables and crispy cured
bacon really brings out the flavour, and it’s delicious as a dressing for
salmon, or simply as a sugar replacement with the breakfast cereal. Not
forgetting being drizzled over pancakes and we hope you enjoying
trying some of the recipes that we have included in this booklet.
All in all, maple syrup is an extremely natural choice for a healthy
lifestyle.
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Recipe Index
STARTERS
Sticky Pancetta Scallops
4
Maple Syrup Bacon Salad
6
MAINS
Mustard and Maple Syrup Coated Lamb
Maple Syrup Roasted Chicken
8
10
DESSERTS
Maple Syrup and Vanilla Cheesecake with Pecan Brittle
12
American Pancakes
14
DRINKS & CAKES
Blueberry Maple Oat Smoothie
15
Maple Walnut Banana Bread
16
Easy Maple Cookie Bars
18
Maple Syrup, Walnut and Buttermilk Scones
18
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STARTERS
St
icky Pancett
a Scallops
Serves 4
Ingredients
24 scallops, coral removed
1 tbsp olive oil
1 tbsp Clarks Maple Syrup
8 tbsps olive oil
4 tbsps lemon juice
12 rashers pancetta
2 tsp Dijon mustard
2 tsp Clarks maple syrup
2 tsp chopped capers
1 fennel bulb, sliced very thinly
2 handfuls rocket
Method
1. Wrap the scallops in the pancetta.
2. Whisk the olive oil, lemon juice, mustard, maple syrup and capers together to
make a dressing. Season to taste.
3. Heat a frying pan and add olive oil. Cook the scallops for about 4-5 minutes until
the pancetta is crisp. Add the maple syrup to the pan and swirl to coat the
scallops.
4. Divide the scallops between 4 plates and serve with the salad and a wedge of
lemon.
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STARTERS
Maple Syrup Bacon Salad
Ingredients
6 rashers un-smoked back bacon
200ml Clarks Maple Syrup
4 slices black pudding (optional)
250g small new potatoes
Pinch of salt to taste
2 large handfuls salad leaves e.g. watercress, rocket and baby spinach
Parmesan shavings
Dressing
3 tbsps olive oil
1 tbsp red wine vinegar
1 tbsp wholegrain mustard
Method
1. Place the bacon slices in a shallow bowl and pour over the maple syrup to
coat. Cover and marinate overnight.
2. Boil the potatoes until tender, about 10 minutes.
3. Whisk the dressing ingredients together and season to taste.
4. Remove the bacon from the marinade and pat dry.
5. Fry the black pudding and bacon until crisp.
6. Toss the warm potatoes with half the dressing.
7. Divide the salad, bacon and potatoes between 4 plates. Drizzle with extra
dressing and scatter with parmesan shavings.
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MAINS
Must
ard and
Maple Syrup Coated Lamb
with wild garlic choux potatoes
This decadent dish for two is well worth the effort and
combines seasonal ingredients of wild garlic and spring lamb.
Ingredients
For the Lamb
For the Choux Potatoes
250g/9oz boned lamb loin, fully trimmed
175g/6oz unsalted butter, softened
1 tbsp chopped rosemary, plus 1 sprig
small handful wild garlic, shredded
1 garlic clove, lightly crushed
bunch baby carrots,
110g/4oz plain flour,
plus extra for dusting
2 tbsp sherry vinegar
2 free-range eggs, beaten
110ml/4fl oz beef or lamb stock
175g/6oz mashed potato
25g/1oz butter
vegetable oil, for frying
150g/5oz brioche
1 tbsp chopped fresh parsley
1 tbsp Clarks Original Maple Syrup
1 tbsp Dijon mustard
Glazed carrots
Carrots, peeled and cut into batons
Knob of butter
Juice of 1 orange
2 tbsps Clarks Original Maple Syrup
Fresh parsley, finely chopped
1. Steam or boil the carrots until tender.
2. Place the butter, orange juice and maple syrup
in a saucepan. Add the cooked carrots and
heat until well coated and heated through.
3. Garnish with fresh chopped parsley.
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Method
1.
For the choux potatoes, line a baking tray with cling film.
2.
Mix 110g/4oz of the butter in a bowl with the wild garlic until well combined.
Spoon the mixture onto a piece of greaseproof paper and roll it up into a cylinder.
Chill in the fridge until set.
3.
Heat the remaining 65g/2oz butter and 110ml/4fl oz water in a saucepan until the
butter has melted. Stir in the flour and continue to cook, stirring constantly, until
the mixture leaves the side of the pan.
4.
Slowly beat in the eggs, one at a time, then the mashed potato until well combined.
Season with salt.
5.
Spoon the mixture onto the baking tray and chill in the fridge.
6.
Heat a deep-fat fryer to 170c / 325f / gas mark 3.
(CAUTION: hot oil can be dangerous. Do not leave unattended.)
7.
Slice the chilled butter in rounds.
8.
Flour your hands lightly, then shape some of the potato mixture around a slice of
butter to form a neat ball. Fry the choux ball for 2-3 minutes, or until golden-brown.
Remove from the oil and set aside to drain on kitchen paper. Repeat with the
remaining butter slices and potato mixture.
9.
Meanwhile, for the lamb, preheat the oven to 200C/400F/Gas 6.
10. Heat an ovenproof frying pan until hot. Add the oil, lamb, rosemary sprig and garlic
clove. Seal the lamb on all sides, then add the baby carrots to the pan and make
sure that they are well coated in the oil.
11. Roast the lamb in the oven for 6-8 minutes (for medium), or until cooked to your
liking. Turn the lamb half way through the cooking time.
12. Remove the lamb from the frying pan and set aside to rest.
13. To make the sauce return the frying pan to the heat and de-glaze the pan with the
vinegar. Add the stock and simmer for 4-5 minutes. Remove the garlic clove and
rosemary and whisk in the butter.
14. Meanwhile, preheat the grill to high.
15. Blend the brioche, rosemary and parsley in a food processor until well combined.
16. Mix the maple syrup and mustard together in a bowl, then brush this mixture over
the lamb. Firmly press the breadcrumb mixture onto lamb. Grill the lamb for 2-3
minutes.
17. To serve, arrange the carrots on serving plates. Drizzle some sauce onto the plates,
slice the lamb and lay over the sauce, then scatter the choux potatoes around the
edge.
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MAINS
Maple Syrup Roasted Chicken
with glazed root vegetables
Serves 4
Ingredients
Method
For the Chicken
1. Preheat the oven to 220c / 425f / gas mark 7.
1.4 kg chicken
2. Place the lemon and onion in the cavity. Drizzle
the chicken with olive oil and season.
1 lemon
1 red onion,
peeled and halved
2 tbsps olive oil
3. Roast for 1 hour 15 minutes.
4. Combine the remaining olive oil with the
maple syrup.
3 tbsps Clarks Pure Maple Syrup
5. Remove the chicken from the oven. Drain and
reserve the juices for gravy. Brush the chicken
liberally with the glaze and roast for a further
15-20 minutes until the chicken is cooked and
the juices run clear.
Roasted Root Vegetables
1. Bring a large pan of salted water to the boil.
Potatoes, peeled and halved
2. Add the potatoes and cook for 3 minutes. Add
the remaining vegetables and cook for a
further 3 minutes. Drain.
Parsnips, peeled halved
3-4 tbsps Clarks Pure Maple Syrup
2-3 tbsps Sunflower oil
Knob of salted butter
Juice of 1 orange
3. Tip the parsnips and potatoes into a large
heated roasting tin and coat with the oil and
maple syrup ensuring that they’re coated well.
4. Roast for 20 -30 minutes until golden.
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DESSERTS
Maple Syrup and Vanilla
Cheesecake wit
h Pecan Brittle
Serves 8
Ingredients
Method
Biscuit Base
1. Place the crumbs and pecan nuts in a large bowl. Add
the melted butter and maple syrup and mix well.
175g digestive biscuit crumbs
50g butter, melted
50g pecan nuts
coarsely chopped
2. Press the mixture into the base of a 23 cm (9 inch)
round spring form baking tin and refrigerate whilst
you make the filling.
1 tsp Clarks Pure Maple Syrup
3. In a large bowl combine the curd cheese, fromage
frais, eggs, maple syrup and vanilla seeds.
Filling
4. Pour over the biscuit base and cook at
170c / 325f / gas mark 3 for 30 minutes. Turn off the
oven and allow to stand in the cooling oven.
350g full fat curd cheese
350g fromage frais
3 eggs
150g caster sugar
5. Remove from the oven and run a small palate knife
around the cheesecake to loosen but leave to cool
completely before turning out.
2 tbsps Clarks Pure Maple Syrup
1 vanilla pod, split and
seeds scraped
Pecan nut brittle
To decorate
2. Place the sugar in a frying pan and place over a
medium to high heat.
10 pecan nuts
1. Have a baking sheet lined with non stick silicone
paper.
100g caster sugar
3. Let the sugar dissolve and begin to caramelise.
Swirl to ensure the caramel colours evenly.
Alternatively you could use
Clarks Vanilla flavoured
Maple Syrup instead of
Pure Maple and Vanilla pods
4. Place the pecan nuts on the baking sheet and
pour over the caramel.
5. Leave to cool completely until hard.
6. Decorate the cheesecake with the pecan brittle
and drizzle liberally with maple syrup.
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DESSERTS
American Pancakes
Ingredients
120g plain flour
a good pinch of salt
1 tbsp golden caster sugar
2 large eggs, separated
20g unsalted butter, melted, plus extra for frying
200ml full-fat milk
Clarks Pure Maple Syrup, to serve
Method
1.
Sift the flour, salt and sugar into a bowl, then make a well in the centre.
2.
Add the egg yolks, butter and milk and beat with a whisk until mixed. Gradually
work in the flour to make a very thick but lump-free batter.
3.
In another bowl, whisk the egg whites until stiff, then fold them into the batter
with a large metal spoon. Heat a heavy-based frying pan until medium hot,
then grease it lightly with butter.
4.
Fry the mixture in batches of 3, using a heaped tablespoon of batter for each
pancake. Cook for about 1 minute until golden underneath, then turn over with
a spatula and cook for another minute.
5.
Serve hot with Clarks Maple Syrup.
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DRINKS
Blueberry Maple
Oat Smoot
hie
Ingredients
1 cup blueberries (fresh or frozen)
2 tablespoons Clarks Pure Maple Syrup
43g rolled oats
1
/2 teaspoon vanilla
240g yogurt
240ml liquid (milk but juices like apple juice would also work well)
Method
1.
Mix oats in yogurt and leave for a few hours or overnight to soften.
2.
Puree all the ingredients in a food processor and serve.
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CAKES
Maple Walnut Banana Bread
Ingredients
113g butter (melted)
170g Clarks Pure Maple Syrup
1 egg
3 ripe bananas
1
/2 tsp maple extract
3 tbsps milk
240g all-purpose flour
1 tsp baking soda
1
/2 tsp baking powder
Topping
30g chopped walnuts
3 tbsps Maple Sugar (or brown sugar)
Method
1. Preheat oven to 180c / 350f / gas mark 4 and grease 5x9 inch loaf pan.
2. In a large bowl, mix the melted butter and maple syrup. Beat in the egg and
bananas, leaving a few small chunks. Stir in the maple extract and milk. In a
separate bowl, mix the flour, baking soda, baking powder and stir into the
banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the
nuts, maple sugar and sprinkle evenly over the batter.
3. Bake 50 minutes in pre-heated oven or until knife inserted in middle comes out
clean cooked thoroughly.
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CAKES
Easy Maple Cookie Bars
Ingredients
Method
113g butter
1. Melt butter in pan at 180c/350f /
gas mark 4.
1 pack of Digestive biscuits crumbled
2. Layer the rest of the ingredients in
order in pan and bake at 350 degrees
for 1/2 hour.
152g chocolate chips
98g of shredded coconut
128g chopped nuts
170g Clarks Pure Maple Syrup
drizzled over top
Maple Syrup, Walnut
and Buttermilk Scones
Ingredients
1
300g/10 /2oz self-raising flour
1
Method
1. Preheat the oven to 200c / 400f / gas mark 6.
100g/3 /2oz medium oatmeal,
plus extra for dusting
2. Mix the two flours, oatmeal, caster sugar, baking
powder and the salt in a bowl to combine.
100g/31/2oz wholemeal flour
3. Add the butter and rub into the flour mixture
until it resembles breadcrumbs. Fold in the walnuts.
50g/2oz caster sugar
2 tsp baking powder
/2 tsp salt
4. Place the buttermilk and maple syrup into
a separate bowl and mix well.
160g/51/2oz unsalted butter,
softened, plus extra for greasing
5. Add the buttermilk and maple syrup mixture to the
dry mixture and mix well to make a dough.
100g/31/2oz walnuts,
roughly chopped
6. Roll the dough out on a floured work surface to
3cm/11/2 thick. Using a pastry cutter cut out 12
scones (or as many as the dough will provide).
1
125ml/4fl oz buttermilk
150ml/5fl oz Clarks Maple Syrup
7. Place onto a greased baking tray and transfer to the
oven to bake for 10-12 minutes, or until risen and
golden-brown. Eat while still warm from the oven.
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Tell us how you use our Maple Syrup and we will share
the best ideas on our website and next recipe booklet
VISIT OUR WEBSITE FOR MORE RECIPES
www.clarks-uk.co.uk
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Unit 8, Estuary Court,
Queensway Meadow, Newport NP19 4SP
T: 01633 293140 F: 01633 293141
E: [email protected]
www.clarks-uk.co.uk