Honey & Syrups | Saveur

21 Sweet and Savory Ways to Make the Most of Maple Syrup

SAVEUR Editors — Mon, 18 Mar 2019 22:33:23 +0000

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

There’s no better time to make use of maple syrup than in late winter and early spring, when the trees are tapped and the sap is boiled and bottled throughout the Northeast and Canada. We love the woody sweetness it adds to crêpes, bread pudding, and pie, but maple syrup isn’t just for desserts—it also pairs well with roasted meats and vegetables (especially those that are orange). Here are our best recipes starring the liquid gold.

Maple-Marinated Mustard Seeds

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais likes to call this punchy, savory-sweet condiment “mustard caviar.” Use it to up the luxe factor on your next cheese plate or charcuterie board. Get the recipe >

Maple Parsnip Soup

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Maple syrup brings out the natural sweetness of parsnips in this silky soup topped with crunchy, homemade garlic-thyme croutons. Get the recipe >

Maple Pork Shank With Buttered Cabbage

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Transform a pork shank into a flavorful, company-worthy centerpiece by braising it with maple syrup and serving it on a bed of bacon-studded greens. Get the recipe >

Spicy Maple Roasted Chicken With Sweet Potato Oven Fries

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

Maple syrup sweetens the spice paste—fragrant with cumin, coriander, fennel, ginger, turmeric, and cinnamon—used to marinate a whole bird in this hearty supper from British Indian chef Romy Gill. Get the recipe >

New England-Style Baked Beans

Photo: Murray Hall • Food Styling: Thu Buser

Maple syrup adds sweetness and depth to these beans slow-cooked with smoky bacon or salt pork. Serve with plenty of brown bread to mop up all that luscious sauce. Get the recipe >

Molly O’Neill’s LongHouse Granola

Maura McEvoy

The recipe for this life-changing granola comes from the late chef and food writer Molly O’Neill. It’s chock-full of oats, nuts, seeds, coconut, and raisins and is sweetened with a combo of maple syrup and honey. Get the recipe >

Canadian Butter Tarts

Christopher Testani

Maple syrup is integral to the gooey, runny interior that these beloved sweet treats are known for. We highly recommend eating them over a plate to catch any filling that pours out. Get the recipe >

Cast Iron Squash Pudding

Christina Holmes

In this cakelike dessert from legendary Montreal restaurant Joe Beef, maple syrup brings out the earthy sweetness of the two types of squash—butternut and delicata. Get the recipe >

Crêpes With Maple Sugar and Syrup

Matt Taylor-Gross

It’s no surprise that these thin pancakes are layered and rolled with both maple syrup and sugar, as the dish comes from Bas-St-Laurent, Quebec’s second-largest maple syrup-producing region. Get the recipe >

Apple and Kale Salad With Black Sesame-Maple Cashews

Matt Taylor-Gross

Coated with maple syrup and black sesame seeds, crunchy cashews not only elevate this simple salad, but they also make an excellent snack on their own. Get the recipe >

Maple and Mustard-Glazed Ham

Ariana Lindquist

Celebrated chef Hugh Acheson balances out the sharpness of Dijon mustard and tanginess of cider vinegar with maple syrup in the glaze for this showstopping fresh ham. Get the recipe >

Bread Pudding With Caramel Sauce

Gemma and Andrew Ingalls

Maple syrup enriches the batter for this bread pudding redolent with cinnamon and studded with raisins. Get the recipe >

Maple Syrup Milkshake

Yossy Arefi

Vanilla ice cream is the perfect partner for maple syrup in this four-ingredient milkshake. Get the recipe >

Maple Pumpkin Brûlée Pie

Andrew Ingalls

Maple syrup is folded into the warmly spiced filling of this riff on the classic dessert. A dramatic caramelized top serves as the perfect finishing touch. Get the recipe >

Carrots Vichy

Ariana Lindquist

In the traditional version of this French side, carrots are cooked in water with sugar and butter to create a glaze. Here, chef Hugh Acheson swaps out the sugar for maple syrup and adds fresh marjoram and chiles, yielding an earthier dish with just the right amount of heat. Get the recipe >

Maple Syrup-Roasted Tomatoes

Landon Nordeman

Transform humdrum cherry or grape tomatoes into flavor bombs by cooking them low and slow in the oven with maple syrup, thyme, and garlic. Get the recipe >

Wild Rice Soup With Maple Syrup

Landon Nordeman

Sweet maple syrup plays nicely with earthy mushrooms and thyme in this rich, creamy soup. Get the recipe >

Maple Syrup Dumplings

Landon Nordeman

Spoonfuls of buttery dough are cooked in a pot of boiling maple syrup for these rich dumplings. Get the recipe >

Maple-Glazed Carrots With Hazelnut Crumbs

Andre Baranowski

Juicy orange segments cut through the sweetness of maple syrup in this colorful, beautifully balanced side dish finished with fresh cilantro. Get the recipe >

Maple Squares with Walnuts

Todd Coleman

This one’s for the real maple heads: these chewy dessert squares call for both maple syrup and maple sugar. Serve them in shallow bowls with a splash of cream on top. Get the recipe >

Wet Nuts

Todd Coleman

This popular sundae topping gets its gooey sweetness from a mixture of maple syrup and light corn syrup. Get the recipe >

The post 21 Sweet and Savory Ways to Make the Most of Maple Syrup appeared first on Saveur.

Maple-Marinated Mustard Seeds

Laurent Dagenais — Wed, 15 Apr 2026 17:29:17 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

“If you want to impress your guests the next time you have people over, add maple-marinated mustard seeds to a beet salad or charcuterie board. For extra points, tell them it’s mustard caviar!” —Laurent Dagenais

Makes: 1 quart

Time: 15 minutes

Ingredients

8 coriander seeds
6 black peppercorns (optional)
2 cloves
1¼ cups white wine vinegar, plus more if needed
¾ cup yellow mustard seeds
½ cup maple syrup, plus more if needed
2 bay leaves
Kosher salt

Instructions

To a small pot over medium-low heat, add the coriander seeds, peppercorns if desired, and cloves and cook until fragrant, about 2 minutes. Add the vinegar, mustard seeds, maple syrup, bay leaves, a pinch of salt, and ½ cup of water and bring to a boil over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes. Remove from the heat and set aside to cool to room temperature.
Taste and add more vinegar or maple syrup if desired. Transfer to a sterilized jar and refrigerate. After a few days, the mixture might be thick thanks to the mustard seeds absorbing the liquid. If needed, add 1 teaspoon of vinegar to thin it out. Once opened, the mustard seeds can be stored in the fridge for up to 6 months.

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Maple Parsnip Soup

Laurent Dagenais — Wed, 15 Apr 2026 17:27:48 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

“The combination of parsnip and maple is just incredible. I can’t tell you why, but it’s legendary,” writes Montreal-based chef Laurent Dagenais in his cookbook Always Hungry! We can attest that the syrup brings out the natural sweetness of the root vegetable, and while the resulting soup is delicious on its own, a handful of homemade garlic-thyme croutons and a drizzle of olive oil take it over the top.

Makes: 4–6

Time: 1 hour

Ingredients

For the soup:

2 Tbsp. unsalted butter
2 Tbsp. olive oil, plus more for drizzling
6 large parsnips (about 5 lb.), peeled and cut into ½-in. pieces
4 garlic cloves, crushed
1 leek (white and light green parts only), coarsely chopped
1 small onion, thinly sliced
3 Tbsp. maple syrup
2 Tbsp. coarsely chopped rosemary leaves
½ tsp. coarsely chopped thyme leaves, plus whole sprigs for garnish
¾ cup dry white wine
4 cups vegetable stock, plus more if needed
1 cup heavy cream
Kosher salt and freshly ground black pepper

For the croutons:

1 Tbsp. unsalted butter
1 Tbsp. olive oil
¼ tsp. coarsely chopped thyme leaves
2 garlic cloves, crushed
½ small baguette (about 4 oz.), cut into 1-in. cubes (about 2 cups)

Instructions

Make the soup: To a large pot over high heat, add the butter and olive oil. When it’s hot and shimmering, add the parsnips and cook, stirring occasionally, until nicely browned in spots, 6–8 minutes. Turn the heat to medium, add the garlic, leek, and onion, and cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
Stir in the maple syrup, rosemary, and thyme. Add the wine and cook, scraping up any browned bits, until reduced by half, 2–3 minutes. Add the stock, bring to a boil, and cook until the parsnips are tender, 20–25 minutes. Turn the heat to medium-low, stir in the cream, and simmer for 2 minutes.
Transfer the mixture to a blender or food processor and carefully purée, adjusting the consistency with more stock if needed (or purée in the pot using an immersion blender). Return to the pot, season to taste with salt and black pepper, and keep warm.
Make the croutons: To a medium skillet over medium-high heat, add the butter and olive oil. When it’s hot and shimmering, add the thyme, garlic, and bread and cook, stirring frequently, until crusty and golden, 5–6 minutes.
Divide the soup into bowls, garnish with the croutons and a thyme sprig, and drizzle with oil.

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Maple Pork Shank With Buttered Cabbage

Laurent Dagenais — Wed, 15 Apr 2026 17:25:55 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais first made this showstopping main at a cabane à sucre, or sugar shack, in Quebec to celebrate maple syrup season. Here, the ingredient is used to glaze the pork as it braises in the oven.

Makes: 2–4

Time: 3 hours 40 minutes

Ingredients

For the pork shank:

One 1–1½-lb. pork shank
2 Tbsp. olive oil
3 garlic cloves, finely chopped
2 fresh thyme sprigs
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
¼ cup maple whiskey or regular whiskey
1 cup dry white wine
1 quart pork or chicken stock
½ cup maple syrup
Kosher salt and freshly ground black pepper

For the buttered cabbage:

Kosher salt and freshly ground black pepper
1 medium green cabbage, thinly sliced
5 oz. thick-cut bacon, cut into 1- by ½-in. pieces
8 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
3 garlic cloves, thinly sliced
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
1 cup dry white wine
1¼ cups vegetable stock

Instructions

Make the pork shank: Position a rack in the center of the oven and preheat to 350°F. Using a sharp knife, score the pork shank all over in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts about ½ inch apart.
To a large ovenproof skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the shank and cook on all sides until browned and crispy, 12–14 minutes. Add the garlic, thyme, bay leaves, carrot, and onion and cook, stirring occasionally, until the onion is translucent and the vegetables are softened but not yet browned, 5–7 minutes. Add the whiskey, then carefully light with a long match or stick lighter to flambé, gently shaking until the flames subside. Add the wine and simmer until the liquid has reduced by half, 3–5 minutes. Add the pork stock and maple syrup, season lightly with salt and black pepper, and bring to a boil.
Bake, turning the shank every 30–40 minutes, until the pork is glazed and glossy and the meat breaks apart easily when pierced with a fork, about 3 hours.
Meanwhile, make the buttered cabbage: Bring a large pot of generously salted water to a boil, add the cabbage, and cook until just wilted, 2–3 minutes. Drain and set aside.
To a large skillet over medium-high heat, add the bacon and cook, stirring frequently, until browned and crispy, 6–8 minutes. Transfer to a strainer set over a small bowl (reserve bacon fat for another use).
Return the skillet to medium heat and add 4 tablespoons of the butter and the oil. When the butter has melted, add the garlic, bay leaves, carrot, and onion, season with salt and black pepper, and cook, stirring frequently, until the onion is translucent and tender, 8–10 minutes. Stir in the cabbage and continue cooking 2 minutes more. Return the bacon to the skillet, add the wine, bring to a simmer, and cook until the liquid has reduced by three-quarters, 5–7 minutes. Add the vegetable stock and bring to a boil. Cover and cook until the cabbage is tender, 25–30 minutes. Remove from the heat, then stir in the remaining butter, cover, and set aside to rest for 10 minutes.
Scoop the cabbage onto a wide platter, then nestle the shank on top. Drizzle over some of the braising juices and serve hot.

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Honey Ginger French 75

Irene Yoo — Tue, 27 Jan 2026 22:05:19 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

This fun, fizzy cocktail is perfect for ringing in the Lunar New Year (or for any party, really!). It’s inspired by Korean yakgwa, deep-fried flower cookies soaked in honey, sesame, and ginger. Here, a homemade honey-sesame syrup imbues the classic French 75 with a nutty flavor and creamy texture, while Domaine de Canton adds a soft, balanced ginger flavor. Leftover syrup can be drizzled over ice cream, used as a sweetener for coffee, or made into tea with more hot water.

Makes: 1 cocktail, plus additional syrup

Time: 15 minutes

Ingredients

½ cup honey
¼ cup well-stirred tahini
¼ tsp. ground cinnamon
¾ oz. gin, such as Bluecoat
¾ oz. Domaine de Canton ginger liqueur
¼ oz. fresh lemon juice
1½ oz. sparkling wine
Yakgwa, for serving (optional)

Instructions

To a blender, add the honey, tahini, cinnamon, and ½ cup of boiling water and blend until fully incorporated. Set aside to cool to room temperature.
To a cocktail shaker filled halfway with ice, add the gin, ginger liqueur, lemon juice, and ¼ ounce of the honey-sesame syrup and shake well until chilled, about 30 seconds. Strain through a fine-mesh strainer into a Nick & Nora or coupe glass and top with the sparkling wine. Serve with yakgwa on the side if desired.

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Fried Sesame-Crusted Feta With Honey

Dimitris Chantziplakis — Thu, 10 Jul 2025 18:34:50 +0000

Christina Holmes

Breaded and fried feta is a taverna dish that’s welcome wherever it’s served. This version from Dimitris Chantziplakis at Ta Filarakia encases the salty cheese in a crispy sesame crust. Plan to move quickly: It’s best served straight from the fryer, when the feta still spills out at the touch of a fork.

Featured in “At These Greek Taverns, Order a Drink and the Rest Will Follow” by Derek Sandhaus in the Spring/Summer 2025 issue. See more stories from Issue 204.

Makes: 4

Time: 25 minutes

Ingredients

2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1 cup sesame seeds
Vegetable oil
Two 7-oz. blocks of feta
Honey and crusty bread, for serving

Instructions

To a medium bowl, add the flour, baking powder, salt, and 1 cup of lukewarm water and knead until an elastic, sticky dough forms, about 2 minutes.
On a rimmed baking sheet, spread the sesame seeds. Cut the dough in half. On a lightly oiled work surface, using oiled hands, pat one of the dough pieces into a rectangle roughly three times the size of one of the blocks of feta, then wrap the dough tightly around the block, pinching the seams to seal. Repeat with the remaining dough and feta. Press each block into the sesame seeds to coat on all sides.
Into a large skillet fitted with a deep-fry thermometer, pour 1 inch of oil. Turn the heat to medium-high, and when the temperature reaches 350°F, add the feta. Fry, turning once, until evenly golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain, then to a platter. Drizzle generously with honey and serve hot with crusty bread.

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Honey-Roasted Apples With Calvados and Sesame

Ben Mims — Mon, 18 Mar 2019 22:23:00 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen

If, like me, your frame of reference for apples is the dark red, mealy tennis balls served to you in grade school, then it’s time to treat yourself to an apple-picking trip. Biting into a fresh, crisp, and juicy apple you just plucked from the tree while standing in the crisp autumn air is just about as far away from that cafeteria as you can get. I make it a ritual every fall, and it always renews my appreciation for this familiar fruit—especially when I go for less common varieties like Macouns, Cortlands, Honey Crisps, Empires, and Japanese Yatakas, that are grown for flavor and texture, not their ability to sit in a produce bin forever.

Those aforementioned Yatakas inspired this dessert, dreamt up after scarfing down an apple while still at the orchard. It had the requisite honey-sweet flavor, but with a lightly fermented brightness and warm nutty quality. Quite frankly, it was the best apple I’ve ever eaten. But if I can never find it again in grocery stores, at least I can mimic its flavor by roasting other crisp, tart apples in honey and butter, and then whisking their cooking juices with toasted sesame seeds and a shot of Calvados. This “dressing” is then tossed back over the warm apples so they soak up its glory. A dollop of crème fraîche the apples into a proper dish, but honestly, I’d eat these apples plain for breakfast, as a side dish for roast pork, or tossed in a blind-baked tart crust for an elegant dessert.

Makes: 2–4

Time: 45 minutes

Ingredients

2 large apples, such as Cortland, Macoun, Empire, or Fuji
2 Tbsp. unsalted butter, melted
2 Tbsp. honey
¼ tsp. kosher salt
1 Tbsp. Calvados
1 tsp. toasted sesame seeds
Crème fraîche, for serving

Instructions

Position a rack in the center of the oven and preheat to 425°F. Quarter the apples and remove their cores, then cut each apple quarter lengthwise on the diagonal into two jagged pieces. Transfer the apple pieces to a 9- by 13-inch baking dish and toss with the butter, honey, and salt.
Bake, turning once halfway through, until the apples are soft and lightly caramelized, 15–20 minutes. Remove from the oven and, using a slotted spoon, transfer the apples to a serving dish. Scrape the pan juices into a small bowl and whisk in the Calvados and sesame seeds. Pour the juices over the apples and toss gently to combine. Set the apples aside for 10 minutes to soak up some of the juices, then stir again and serve warm with crème fraîche.

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Honey-Glazed Roast Pork With Apples

Jean-François Guillouet-Huard — Mon, 18 Mar 2019 22:29:20 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Normans use apples and cider in many savory preparations—with game, poultry, even fish. In this classic pork dish from Jean-François Guillouet-Huard, of Domaine Michel Huard, it’s important to use a slightly tart variety so the end result isn’t too sweet.

Featured in “Apples and Calvados are the King and Queen of Normandy“ by Adam Leith Gollner.

Order the SAVEUR Selects Enameled Cast Iron Dutch Oven here.

Makes: 4

Time: 2 hours 30 minutes

Ingredients

One 2½-lb. pork loin roast, tied
Kosher salt and freshly ground black pepper
2 Tbsp. honey
4 fresh rosemary sprigs
4 fresh thyme sprigs
6 Tbsp. unsalted butter, cubed
2 medium yellow onions, each cut into 8 wedges
⅔ cup dry apple cider
5 whole sweet-tart apples, such as Gala, Fuji, or Empire, cored and quartered

Instructions

Position a rack in the center of the oven and preheat to 350°F. Place the pork in a large roasting pan or heavy pot and season to taste with salt and black pepper. Drizzle the honey over the pork, then arrange the rosemary and thyme on top. Scatter the butter over the pork, then arrange the onions in the pan around the pork.
Pour the cider into the pan and bake until an instant-read thermometer inserted into the middle of the pork reads 120°F, about 45 minutes. Scatter the apples around the pork and continue baking until the apples are tender, the pork is golden brown, and the instant-read thermometer reads 160°F, about 45 minutes more.
Remove the pan from the oven and set aside to rest for 20 minutes. Transfer the pork to a platter and cut into thin slices. Scatter the baked apples and onions around the pork, drizzle with the pan juices , and serve.

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Kadha

Romy Gill — Wed, 24 Apr 2024 17:00:00 +0000

Photo: Andrew Bui • Food Styling: Jessie YuChen

When Indian-British chef Romy Gill was growing up in Burnpur, West Bengal, her parents made kadha for her when she was feeling under the weather. Across India, different variations of the aromatic concoction—made by simmering spices and herbs in a pot of water—are brewed as a home remedy for colds and flus, or enjoyed year-round as an immunity booster. Fresh turmeric and ginger lend earthy warmth, while ajwain, a commonly used spice in Ayurvedic cooking, imparts a peppery fragrance reminiscent of thyme and oregano.

Featured in “We Should All Be Cooking with Fresh Turmeric”.

Makes: 2

Time: 15 minutes

Ingredients

1 tsp. ajwain (carom seeds)
1 tsp. fennel seeds
4 cloves
One 1½-in. piece turmeric, peeled and finely chopped
One 1-in. piece ginger, peeled and finely chopped
1 Tbsp. plus 1 tsp. honey

Instructions

In a small pot, bring 2 cups of water to a boil. Add the ajwain, fennel seeds, cloves, turmeric, and ginger, turn the heat to low, and simmer until the flavors are infused, about 10 minutes. Using a skimmer, remove and discard the solids. Stir in the honey, then remove from the heat. Transfer to mugs and serve hot. (Kadha can be kept in an airtight container in the fridge for up to 3 weeks.)

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Almond Dip With Argan Oil and Honey

Jeff Koehler — Tue, 22 Aug 2023 20:48:16 +0000

This recipe for amlou, adapted from Jeff Koehler’s new book, The North African Cookbook, is an almond-based spread local to the southwestern Moroccan region of Sous, between Agadir and Essaouira. Ground together with deep golden argan oil and just a touch of honey, this earthy, lightly sweetened dip is a staple at the Moroccan table, eaten with bread at breakfast or at snacktime. Made from the seeds of the argan tree, which is indigenous to the Sous region and can be up to two hundred years old, argan oil is often sold as a beauty product, so be sure to use an edible, culinary-grade variety for preparing this dish. (Argan oil is available at many North African and online retailers, or substitute walnut oil, almond oil, or full-bodied extra-virgin olive oil.)

Makes: 2

Time: 20 minutes

Ingredients

1⅓ cups almonds (8 oz.)
Fine salt
½ cup culinary argan oil (see headnote), or walnut or extra-virgin olive oil
2 Tbsp. honey, or to taste

Instructions

Position a rack in the center of the oven and preheat to 350°F. On an ungreased baking sheet, bake the almonds, shaking the pan occasionally, until deep brown and crunchy, 10–15 minutes. Transfer a plate and set aside until cool.
In a food processor, blend the almonds to a gritty paste. With the machine running, gradually add the oil and blend until smooth. Season with salt to taste, then scrape into a serving bowl and stir in the honey. (Refrigerated and tightly covered, amlou will keep for up to one week.)

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Spicy Passion Fruit Mezcalita

Fabiana Pinillos — Thu, 06 Apr 2023 21:43:50 +0000

Photography by Ellen Fort

Charleston bartender Fabiana Pinillos created a spicy, passion fruit-flavored version of the mezcalita, the margarita’s smokey mezcal-laced cousin, a bold cocktail made for sipping alongside lively conversation. In fact, it was created for SAVEUR’s inaugural SAVEUR Salon celebrating women founders in food. Tropical passion fruit syrup gets a zing of flavor with Red Clay’s Habanero Hot sauce, and Spicy Peach Hot Honey. Pinillos used Doce Mezcal.

Ingredients

1 Tbsp. Red Clay Margarita Salt
1½ oz. Doce mezcal
¾ oz. fresh lime juice
½ oz. passion fruit syrup
½ tsp. Red Clay Spicy Peach Hot Honey
¼ tsp. Red Clay Habanero Hot Sauce

Instructions

Rub the rim of a rocks glass with a lime. On a small plate, spread the salt, and dip the rim of the glass into it to coat.
To a cocktail shaker filled with ice, add the mezcal, lime juice, passionfruit syrup, hot honey, and habanero hot sauce. Shake well, then strain into the rimmed rocks glass over ice Serve immediately.

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