In a saucepan over medium heat, reduce citrus juices until consistency of syrup. Stir in maple syrup and continue to reduce to a syrup consistency. Let stand until cooled slightly. At serving time, stir in cilantro and season to taste with pepper.
In a saucepan stir demi-glace mix with cold water and pure gourmet Maple Hollow Maple Syrup. Bring to a boil over medium-high heat, stirring frequently with a whisk. Add chocolate syrup and lemon zest, reduce heat and simmer 3 minutes, stirring occasionally. Strain and serve.
Combining pure Wisconsin Gourmet Maple Syrup with fresh citrus juices makes an outstanding glaze for baked salmon.
Citrus Maple Glaze Recipe Follows
Preheat oven to 350°F (180°C). Combine oil, lemon juice, chili powder, ginger, garlic, salt, and pepper in a ceramic baking dish. Add salmon fillets, turning to coat. Marinate for 5 minutes. Transfer salmon to an oven proof dish and bake for 8 minutes or until fish flakes easily when tested with a fork. To serve, top each fillet with Citrus Maple Glaze.
Preheat oven to 450°F (230°C). Rinse chicken and pat dry; season cavity with salt and pepper and rub skin with oil. Roast, breast side up, in an open roasting pan for 10 minutes. Reduce heat to 350°F (180°C) and continue to bake for about 30 minutes.
Add celery, carrot, leek and ¼ cup (60mL) Maple Hollow Maple Syrup to pan juices. Baste the chicken and continue to bake another 30 minutes. Stir in vinegar and baste again. Continue to bake and baste until chicken is tender. A thermometer inserted into the thickest part of the thigh, not touching bone, should reach an internal temperature of 185°F (85°C). Remove chicken to a heated platter and tent with foil.
Place roasting pan over medium heat and stir in chicken stock and 1 ½ tablespoons (22mL) of Maple Hollow Maple Syrup; bring to a simmer. Cream together the butter and flour to form beurre manie and add to sauce, stirring until lightly thickened. Strain sauce.
To serve, brush chicken with a little sauce, return to a 500°F (240°C) oven and glaze several minutes.
Debone the duck cutlets and remove the skin. This eliminates much of the grease that normally accompanies duck. Serve the cutlets with rice and fresh vegetables..
Maple Syrup Sauce Recipe Follows
Preheat oven to 350°F (180°C). Prepare duck cutlets and sear in a lightly greased skillet, turning once. Remove duck to an ovenproof baking dish and roast for approximately 10 minutes or until duck is lightly pink in the center. Serve napped with Maple Syrup Sauce.
Prepare the marinade a day in advance to allow the flavors to meld.
Blend together all ingredients except the Lamb Chops. Refrigerate, covered, for 24 hours.
Marinate the meat, refrigerated, for 45 minutes then barbeque over low to medium heat until meat is browned on the outside and pink on the inside. Brush with marinade while grilling to keep meat moist.
Preheat oven to 350°F (180°C). In a large bowl, with an electric mixer, blend together brown sugar, cream, pure gourmet Maple Hollow Maple Syrup, egg and butter until smooth and creamy. Pour into prepared pie shell and bake 45 minutes. Remove from oven and cool to room temperature. Serve with freshly whipped cream.
In a small saucepan, heat pure gourmet Maple Hollow Maple Syrup almost to a boil. Remove from heat and place in a mixing bowl. Add eggs and beat on medium high speed until mixture is fully blended, approximately 5 minutes. Refrigerate several hours or overnight until well chilled.
Whip Heavy Whipping Cream until stiff peaks form. Then, with an electric mixer, beat into maple mixture. Pour into parfait glasses, cover with plastic wrap and freeze. Remove from freezer 10 minutes before serving. Garnish with a teaspoon of Crème de cacao, dollop of whipped cream and chocolate sprinkles.