Spicy Maple Blend Recipes
Sweet & Spicy Squash Soup
- 6 cups of 2″ wide chunks of winter squash.
- melted butter for brushing
- 1 tbsp salt + 1 tsp salt
- 1 tsp ground pepper + 1/2 tsp ground pepper
- 3 cups chicken stock
- 2-4 tbsp Spicy Maple seasoning
- 1/2 cup heavy cream
- Optional: maple syrup or maple sugar to taste (our Dessert Maple works well)
- Preheat oven to 400 F
- Prepare the winter squash by halving, then scooping out the seeds and membrane. Next, cut each half into chunks, about 2″ wide by the length of the half squash cut cross-wise to its length.
- Brush the flesh of the squash with butter, sprinkle with 1 tbsp salt and 1 tsp pepper.
- Place flesh side up in oven. Bake 30-35 minutes until the flesh is nice and soft.
- Scoop flesh from skin into a pot. Add the remaining salt and pepper, 2 tbsp Spicy Maple seasoning, and the broth.
- Bring to a simmer and puree with a stick blender.
- Turn heat to low, mix in the heavy cream.
- Taste, and add additional Spicy Maple seasoning to taste. Then sweeten with maple syrup or maple sugar to taste.
Sweet & Spicy Baked Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp Spicy Maple seasoning blend
- ½ tbsp soy sauce
- Preheat oven to 450 F
- Heat oil in a small skillet, on medium temperature setting. Add garlic and cook until softened and fragrant. Do Not Brown!
- Remove skillet from stovetop, add Spicy Maple blend and soy sauce and stir.
- Place chicken breasts in a baking pan. Top with garlic-maple mixture.
- Bake uncovered 18-22 minutes, until juices run clear.
Hint: Cooking at high temperature helps lock in the moisture by searing the surface of the chicken.
Smoked Spicy Maple-Cured Salmon
- 1 jar Spicy Maple blend
- ¾ cup kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons finely grated fresh lemon zest
- ⅓ cup maple syrup
- 1 fresh salmon fillet, 2-3 pound, skin on or off
Step 1: Make the cure rub: Place the Spicy Maple blend, salt, pepper, and lemon zest in a mixing bowl and mix well, breaking up any lumps in the sugar with your fingers.
Step 2: Run your fingers over the salmon and pull out any pin bones that you find with needle-nose pliers or kitchen tweezers. Spread 1/3 of the rub on a rimmed baking sheet or baking dish in the shape of and a little larger than the salmon fillet. Place the fish, skin side down, on top. Distribute the remaining rub on top of the salmon. Drizzle with maple syrup. Cover with plastic wrap. Cure the fish in the refrigerator for 4 to 8 hours.
Step 3: Unwrap the fish and rinse all the cure off under cold running water. Blot the salmon dry with paper towels. Let dry, uncovered, on a wire rack set on a rimmed baking sheet in the refrigerator for up to 2 hours, or until the surface of the salmon feels slightly tacky.
Step 4: Preheat smoker to 250 degrees with your choice of smoke wood. (Apple is the most-readily available wood that pairs delicately with salmon, but if you have the opportunity try alder, (red) oak, or nectarine with most any fish.)
Step 5: Brush and oil the cooking grate. Place the fish skin side down in the smoker. Smoke the fish until just cooked through, about 40 minutes. To test for doneness, press it with your finger—the flesh will break into clean flakes. Alternatively, insert the probe of an instant read thermometer through the thick end of the fish into the center. The internal temperature should be 140 degrees.
Step 6: Remove the fish from the smoker and let the fish cool to room temperature, then refrigerate, wrapped in plastic wrap, until serving. Will keep in the refrigerator for at least 5 days or in the freezer for several months.
Spicy Maple Beef
- 2 lbs beef chuck steak, sliced thinly for stir-fry
- 2 garlic cloves, crushed
- 1 sweet onion (Vidalia is a good option) halved and cut into thin strips
- Up to 3 tbsp Spicy Maple blend
- 2 1/2 tbsp maple syrup
- 2 tbsp olive or coconut oil, divided
- 2 tbsp tomato paste
- 1 cup beef stock
- 1 ea. red and yellow pepper, seeded and cut into thin strips
- 1-2 stalks celery sliced thinly
- Combine Spicy Maple blend, maple syrup, and crushed garlic cloves in a small bowl. Stir until fully combined. Set aside.
- Place 1 tbsp oil in a large saucepan or (better) Dutch oven and heat on High. Then add 1/2 of the sliced beef and sliced onion and brown, about 3 minutes. Remove to a bowl and repeat with the 2nd tbsp oil and remaining sliced beef and onion. Remove.
- Reduce heat setting to Medium. Add Spicy Maple mixture to skillet and heat, 1 minute. Return beef to skillet and stir to thoroughly coat the meat with the spice mix.
- Add tomato paste and beef stock. Bring to a boil, then reduce heat to Low, cover, and cook for 1 3/4 hours, or until beef is tender.
- Remove cover, add peppers and celery, and cook 1/2 hour to reduce and slightly thicken sauce.
Serve over rice or barley.
How to make Perfect Brown Rice or Barley
- Bring 4 cups water to a boil.
- Rinse 1 cup brown rice or whole barley in a strainer under running water for 30 seconds. Then add to boiling water.
- Bring to a boil, then reduce heat to create a gently rolling boil. Cook grain 30 minutes, uncovered, at slightly rolling boil.
- Pour water and grain into a strainer over the sink. Drain for just 10 seconds, then return to the empty pot.
- Cover with a tight-fitting lid and let sit for 10 minutes. Uncover and fluff with a fork. Serve.