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Orders @ Palmer Lane Maple

Here are a few recipes to get your imagination going on how to use maple for more than just pancakes and waffles. Maple syrup's uses are endless. You can substitute the sugar in any recipe by cutting the amount in half, but cook it a few minutes more. Enjoy!!!

Maple Glazed Carrots

8 medium carrots
3 tablespoons butter
¼ cup Pure Vermont maple syrup
¼ teaspoon ginger (optional)

Slice carrots.  Cook until tender.  Drain.  Add maple syrup and butter.  Simmer carrots in maple syrup mixture until glazed.

Yield: about 8 servings

Broiled Scallops

2 lbs. fresh or breaded scallops
¼ cup Pure Vermont maple syrup
¼ cup prepared mustard
1 teaspoon lemon juice

Line broiler pan with foil and arrange scallops in it.  Combine syrup, mustard and lemon juice.  Brush half of this sauce over tops of scallops and slide pan under broiler.  Broil five minutes.  Turn scallops and brush with remaining sauce.  Broil another five minutes. 

(This sauce is excellent for use on any baked or broiled fish.)

Yield: 4-6 servings

Vermont Maple Baked Beans

2 lbs. dried beans (yellow eye, navy or other)
½ lb. lean salt pork (optional)
½ teaspoon baking soda
1 tsp. salt
1 tsp. dry mustard
1 medium onion, sliced
1 ½ cups Pure Vermont maple syrup (the darker the better)

Wash and pick over beans.  Cover with cold water, add baking soda and soak overnight.

In the morning, rinse beans and boil gently in fresh water until skins wrinkle.  Drain off bean water and retain.  Preheat oven to 325 degrees.  Place onion in bottom of a bean pot or casserole dish.  Add remaining ingredients.  Score pork and place on top of beans.  Pour in bean water just to cover.  Bake, covered, for about eight hours.  Check periodically, adding bean water as needed.  For the last hour, cook uncovered to brown the top.