December 17 - National Maple Syrup Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maple Cajun Mahi Mahi
Categories: Five, Cajun, Seafood
Yield: 2 Servings

1 tb Olive oil
2 tb Maple syrup
1 tb Cajun seasoning
1/2 ts Garlic powder
2 (4-6 oz ea) filets mahi-mahi
- rinsed, patted dry

Heat the olive oil in a pan over medium-high heat.

Stir the maple syrup, Cajun seasoning, and garlic powder
together in a small bowl.

Brush the maple syrup mixture over the mahi mahi filets.

Cook the mahi mahi in the hot oil until the fish flakes
easily with a fork, 3 to 5 minutes per side.

Recipe By: Janell Kendall

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maple Glazed Ham
Categories: Pork, Fruits, Herbs
Yield: 9 Servings

7 lb Bone in ham
1 ts Ginger
1/2 ts Allspice
Pineapple slices; from a can
1 1/2 c Maple syrup
1/4 ts Nutmeg
16 Cloves; whole
Maraschino cherries

Use a fully cooked whole, shank or butt ham increasing
cooking time for larger whole ham. If a country ham is
used soak it in water or apple cider (for a sweeter
flavor) a few hours or overnight to remove some of the
salty taste. Remove thick skin if a strong smoke flavor is
desired.

Trim fat leaving no more than 1/2 inch thick covering.
Score ham. Combine syrup, ginger, nutmeg and allspice.
Place ham in a large dish and baste with syrup mixture.
Let the ham stand in syrup for 1 to 2 hours or until it
reaches room temperature; baste frequently with syrup.

When ready to smoke, remove ham from dish, stud with
cloves and place on smoker grid. Baste with syrup at least
twice while smoking.

Before last hour of smoking decorate with canned pineapple
slices and cherries, baste again. If using a meat
thermometer, fully cooked ham should reach an internal
temperature of from 130ºF/55ºC to 140ºF/60ºC Make certain
the thermometer's probe does not touch the bone.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marilla Cuthbert's Blueberry-Maple Syrup Pancakes
Categories: Breads, Fruits, Dairy, Citrus
Yield: 3 Servings

2 c All-purpose flour
2 tb Sugar
1 ts Baking soda
1/2 ts Salt
2 lg Eggs; separated
1 1/2 c Buttermilk
2 ts Grated lemon peel
3 tb Lemon juice
1/4 c Melted butter
1 c Syrup
1 c Blueberries; rinsed

In a large bowl, mix flour, sugar, soda and salt.

In a small bowl, whisk together egg yolks, buttermilk,
lemon peel, lemon juice and 2 tablespoons butter.

In a deep bowl with a mixer on high speed, whip egg
whites until they hold stiff, moist peaks.

Pour buttermilk mixture into flour mixture; stir to
blend. Add egg whites and fold gently to blend.

On a buttered griddle or 10" to 12" frying pan over
medium heat, pour batter in 1/2 cup portions, without
portions touching. Cook until golden brown on each side,
turning once, 4 to 5 minutes total. Keep warm. Repeat to
cook remaining pancakes.

Meanwhile, in a 1 to 2 quart pan over medium heat,
combine 2 tablespoons butter, syrup and blueberries.
Heat, stirring occasionally, until butter melts,
about 3 minutes.

Serve pancakes with blueberry syrup.

Makes 8 pancakes; 3 or 4 servings

RECIPE FROM: http://www.fln.org

Uncle Dirty Dave's Archives

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... Fungi puns are my least favourite - there's too mushroom for error.
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