Thick, silky, and speckled with tiny chunks of blueberries, this jam has a pronounced maple flavor and is lightly scented with star anise, cinnamon, and vanilla. It would be perfect between layers of French toast, but also try it with buttery scones or cinnamon streusel muffins, or swirl it into oatmeal. More
Note: You can replace the cranberries with store-bought cranberry sauce or 3 tablespoons of any other jam/preserves of your choice.... More
I can not possibly put down enough words of praise of this dish. I won't even try. Instead, I will say this: it is the best thing I have ever made. (And I have made a whole lot of stuff!) More
The flavors of deep, toasty, caramel melt into tart green apples that are sautéed in brown butter, sugar, and syrup then perched on top of moist, buttery, and maple-laden cake. More
These sweet dumplings blur the line between brunch and dessert, but some mornings call for a bit of sugar, or maple syrup. Instead of using syrup as a garnish it becomes the central player in this warm, sweet breakfast. These dumplings come out plump and coated in reduced syrup, and although the rye whiskey is optional it adds an agreeable boozy element to this dish. More
Use grade B maple syrup if you can; it has a more pronounced flavor that stands up to ice cream all the more. Serve this with warm pears (poached, caramelized, or in cobbler) and some toasted pecans. More
This applesauce, made with maple syrup, brown sugar, and fresh cranberries, is downright dessert-worthy. Each bite tastes like it was swiped from the middle of a pie. Try it with a scoop of vanilla ice cream and some crushed amaretti cookies or graham crackers. More
This spicy wine cocktail from Jim Meehan of PDT calls for Beaujolais Nouveau, but you can substitute any light-bodied red wine. Balance an apple slice on the edge of the glass as a garnish. More
Grade B Syrup gives these chewy cookies a strong, sweet maple flavor. More
