Maple-Glazed Pears With Pecans
Maple-Glazed Pears With Pecans
Here's a simple glazing technique that can turn just about any fruit and nut into an elegant dessert. The combination of maple syrup, butter, and pecans is just . . . right. The same glaze would work well on the pecans alone, too.
Covering a turkey with a glaze of maple syrup and butter results in a beautifully burnished, slightly sweet bird and drippings for a gravy enhanced with the addition of Riesling.
Read more about this recipe at the Washington Post.
Naturally rich and sweet, winter squash purée made in the oven or microwave lends an autumnal flair to the holiday table. It can be enriched with brown sugar, maple syrup or honey for extra sweetness.
Read more about this recipe at The Washington Post.
Roasted Pumpkin And Wild Rice Pilaf
Roasted Pumpkin And Wild Rice Pilaf
This pilaf would be a wonderful addition to the Thanksgiving table. Sweetened with maple syrup, the dish is filled with distinctly American flavors and ingredients.
Read more about this recipe at The Washington Post.
Lemon Maple Scones With Clotted Cream
Lemon Maple Scones With Clotted Cream
These lightly flavored scones are really quick to make fresh for afternoon tea or a nice weekend breakfast.
Read more about this recipe at Vegan YumYum.
Pumpkin-Cardamom Rice Pudding With Maple Cream
Pumpkin-Cardamom Rice Pudding With Maple Cream
This rich and delicious rice pudding makes perfect use of that random leftover cup of canned pumpkin.
Read more about this recipe at hogwash.
Pumpkin pie is the quintessential holiday dessert for many Americans and this recipe wakes up the flavor with fresh grated ginger. The velvety custard is made with heavy cream and whole milk.
Eggnog Bread Pudding Bites With Maple-Blueberry Sauce
Eggnog Bread Pudding Bites With Maple-Blueberry Sauce
This recipe combines the flavor of eggnog with the comfort of bread pudding -- hors d'oeuvre size.
Read more about this recipe at the Washington Post.
The maple syrup and sugar give this plum crumble a warm, complex flavor. Grade B syrup is a darker, richer (and usually cheaper) syrup, but if you have grade A around, that'll work as well.
