March 19, 2004 recipe from Chef Chris Manning:

Maple Recipes

Adirondac Crackerjack:

½ cup melted butter
½ cup maple syrup
10 cups popped popcorn
1 cup peanuts
1 cup cashews
1 cup almonds
4 cups chex cereal – cherrios - or corn flakes

Melt butter and add the syrup. Bring to a simmer for five minutes. On a large cookie sheet, layer the cereal and then the peanuts. Finish with the popcorn on top and drizzle the syrup mixture over the top. Bake at 250 degrees for 10-15 minutes. Stir and allow to cool. Keep in a tight lidded container for up to a week.


Maple Oatmeal muffins with apples and pears:

1 ½ cups flour
¼ cup sugar
1 tbslp baking powder
½ tsp salt
1/3 cup vegetable oil
½ cup milk
½ cup maple syrup
¾ cup rolled or quick oats
1 egg
1 small apple peeled cored and minced
1 small pear peeled, cored and minced

Sift the flour, sugar, baking powder and salt into a medium sized mixing bowl. Add the oil, milk, syrup, egg and quick oats. Mix well and fold in the apples and pears. Fill nine muffin cups full with batter and bake at 325 degrees for 40 minutes. Test with a toothpick inserted in the center of the muffin. If it comes out clean, you’re done!


Maple – Dijon glazed chickens with cheddar cheese and bacon

4-6 ounces skinless boneless chicken breasts
2 tblsp Dijon mustard
3 tblsp maple syrup
4- 2oz pieces extra sharp cheddar cheese
8 sliced lean bacon

Pound the chicken breast out to ¼ inch thickness. Mix together the mustard and syrup. Brush the chicken with the mustard mixture and place a piece of cheese on the breast. Fold the chicken breast over and seal as best you can. Place two bacon strips in a cross. Place the chicken in the center of the cross and wrap the chicken alternating sides. Place the chicken fold side down on a baking dish. Bake at 350 degrees for 30 minutes: add the remaining glaze to each breast. Bake an additional 10 minutes and serve.