These maple syrup recipes are a sweet way to try A homegrown ingredient in your next dish.
No need to look far for delicious ingredients in the Mountain State. In fact, the Appalachian region is a biodiversity hotspot, and a staggering variety of edibles grow right in our backyards. Enjoy these recipes inspired by a few of our favorite homegrown ingredients.
Maple Walnut Scones
– Blue Rock Farm, Blue Rock
Ingredients
Scones
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ pound unsalted butter
- 1 cup walnuts chopped and roasted
- 1⅓ cups buttermilk
Glaze
- 3 cups confectioners’ sugar
- ½ cup Appalachian maple syrup
Instructions
- Preheat oven to 425°. Mix dry ingredients together in a food processor with butter and combine just to a crumbled texture. With hands, mix in walnuts and buttermilk. Mold into 1 inch–thick circles, then cut into even triangles. Place on a baking tray and bake until golden brown, about 20-25 minutes.
- For glaze, mix confectioners’ sugar with maple syrup, adding more confectioners’ sugar if needed. Glaze warm scones and enjoy.
Maple Bacon
– The Greenbrier, White Sulphur Springs
Ingredients
- 8 slices smoked bacon
- 2 ounces Appalachian maple syrup
Instructions
- Preheat oven to 350°.
- Cook bacon in oven until about halfway cooked.
- Brush with maple syrup and bake until crisp.
Maple Icebox Pie
– Frostmore Farm, Dunmore
Ingredients
- Crust
- 1 package graham crackers
- ½ cup pecans
- 1 stick butter
- Filling
- ½ pound Appalachian maple cream
- 8 ounces cream cheese room temperature
- 12- ounce tub of whipped topping
Instructions
- Use a food processor or high-quality blender to mix pecans and graham crackers.
- Melt butter and stir into mix. Mold into bottom of pie plate or dish.
- Mix all filling ingredients together in a blender and pour into crust. Put into freezer until it sets.
- Serve chilled and enjoy immediately.
Preston County Raised Buckwheat Cakes
Ingredients
- ¼ ounce dry yeast or 1 cake Fleischmann’s fresh yeast
- 1 teaspoon salt
- 1 quart water lukewarm
- 3 cups buckwheat flour or, optionally, 2½ cups buckwheat flour and ½ cup all purpose flour
When ready to bake
- ½ teaspoon baking soda
- ½ teaspoon baking powder optional
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 cup water or mixture of half milk and half water hot
- 1 cup water lukewarm
To renew
- 1 pint water lukewarm
- ½ teaspoon salt
- 1 cup buckwheat flour
Instructions
- In a large bowl, mix yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes, then add 3 cups flour or flours, or enough to make a stiff batter. Cover and let stand overnight or at least 4 hours.
- When ready to bake cakes, dissolve baking soda, baking powder if using, and sugar in hot water or hot mixed water and milk. Stir into batter, then add about 1 cup or enough lukewarm water to make a thin batter. Bake on a hot greased griddle. Use a long thin metal turner to lift edges and check bottoms. When they are golden brown with bubbles forming on top, flip to cook on other side until done.
- Save at least 1 cup of batter for the next baking—it will keep in the refrigerator for about a week. To renew, add lukewarm water, salt, and enough buckwheat flour to make a stiff batter. Cover and let stand overnight or at least 4 hours.
Citrus Maple Soba Noodle Salad
Ingredients
- 1 10- ounce package of soba noodles
- 1 cup coconut flakes
- 3 tablespoons olive oil
- 4 tablespoons Appalachian maple syrup
- 1 ⁄2 cup coconut milk
- 1 ⁄4 cup tahini
- 1 ⁄3 cup sesame oil
- 1 orange worth of juice and zest
- 1 lime juiced
- Sea salt
- 2 tablespoons sesame seeds
- 1 bunch of green onions sliced
Instructions
- Preheat oven to 350°.
- Prepare soba noodles according to package directions.
- While noodles cook, lay out coconut on a sheet pan and toss in olive oil. Place pan in heated oven and cook until toasted, about 10-12 minutes.
- When noodles are cooked, drain and run under cold water until cool to the touch.
- In a small bowl, whisk together maple syrup, coconut milk, tahini, sesame oil, orange juice and zest, lime juice, and sea salt.
- In a larger mixing bowl, combine toasted coconut, sesame seeds, and sliced green onion.
- Drizzle sauce over noodle mixture and combine well.
- Top with crispy chicken or roasted butternut squash.
Love these recipes-where to get the maple Syrup?