The scoop shop classic gets an upgrade with rich, dark maple syrup and an ice cream that actually tastes like walnuts.
'Maple' on Serious Eats
Maple syrup adds a distinct sweetness that pairs well with the toasted walnuts that give this tender and moist cornbread a nice crunch.
This tangy peach smoothie has a hit of ginger and maple syrup, inspired by the flavors of summer fruit desserts.
This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma.
Swirling a few tablespoons of extra maple syrup into the batter give these buttery bars an extra maple kick.
In this no-alcohol libation, the rhubarb shrub mimics the flavor and intensity that alcohol would bring to a gimlet.
The true shining star of this pie is the black walnut whipped cream. While it may take some hunting to find walnut extract, the nutty bite and unexpected earthy undertone it adds to an otherwise incredibly sweet pie ensures a proper balancing act of flavors, and helps to pick up the traces of walnut in the pie crust.
Rye flour give these pancakes a hearty texture and nutty flavor that's complimented by a sweet apple-maple compote. A comforting breakfast for a chilly day.
Roasted beets tossed with a maple-balsamic glaze are perfect for snacking or tossing over salads.
This maple-sweetened rye cocktail was created by Erik Adkins of Heaven's Dog and the Slanted Door in San Francisco, and appears in Left Coast Libations, which is an excellent collection of cocktail recipes from West coast bartenders. If you tend to like cocktails from the family of Sours, this one will be right up your alley.
An intensely pumpkin-flavored soup accented with brown butter and thyme.
Big, fluffy cinnamon buns are brushed with a sweet maple glaze.
A rich ice cream full of deep maple flavor, perfect for topping pie—or French toast.
All the flavors of fall come together in this boozy milkshake. Don't skip the maple whipped cream, it's totally worth the extra effort.
[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes...
[Photograph: Sydney Oland] Note: This recipe is best when assembled the night before and baked the next morning (allowing time for the custard to soak into the bread). It can be baked the same day by preheating the oven to...
[Photograph: Elizabeth Barbone] The maple syrup adds just a hint of maple flavor. If you don't have maple syrup on hand, replace it with honey. Be sure to use gluten-free cornmeal as not all brands are safe for those on...
Crunchy twice baked cookies flavored with maple and studded with walnuts.
[Photograph: Donna Currie] It's time for bacon bread. Or, more appropriately, Bacon!!! Bread. But bacon wasn't enough. I decided that I wanted just a little more. Maple. Yep, instead of sugar, I used maple syrup. And to enhance the maple...
As with many recipes, the secret ingredient to world-changing baked beans is pork. Good quality, salty, cured, fatty pork will make you look down on the ketchupy, mushy baked beans of your past and look forward to years of tinkering with this recipe until you finally reach your own bean nirvanna.