MAPLE CHICKEN

Ingredients

2 – 3 lbs. chicken, cut up
1/4 cup melted butter
1/2 cup Pure Maple Syrup
2 tsp. lemon juice
1/2 tsp. salt
dash of pepper
1/2 tsp. grated lemon rind
1/4 cup chopped almonds (optional)

Instructions

Place chicken pieces in shallow baking pan. Mix remaining ingredients and pour evenly over chicken. Bake, covered, about 1 hour at 325°F, basting occasionally.

ROAST PORK / MAPLE AND MUSTARD GLAZE

Ingredients

2 1/2 pounds boneless pork loin roast
1 cup Pure Maple Syrup
4 Tbsp. prepared Dijon-style mustard
2 1/2 Tbsp. cider vinegar
2 1/2 Tbsp. soy sauce
salt to taste
ground black pepper to taste

PORK TENDERLOIN

Ingredients

12 oz. pork tenderloin
1/2 tsp. Chinese five-spice powder
1 Tbsp. vegetable oil
3/4 cup low salt chicken broth
1 1/2 Tbsp. Pure Maple Syrup
1 Tbsp. chili garlic sauce
1 green onion (chopped)

Instructions

Cut tenderloin crosswise into 6 slices. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness. Sprinkle with salt, pepper, and five-spice powder. Heat oil in large skillet over high heat. Add pork and cook until brown and cooked through, about 3 minutes per side. Transfer to platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over pork; sprinkle with green onion.

MAPLE SOY SAUCE GLAZED SALMON

Ingredients

1 untreated cedar plank
2 1/2 lbs. boneless salmon fillet
1 tsp. coarse salt
1/2 tsp. black pepper
1/4 cup Pure Maple syrup 
2 Tbsp. soy sauce
2 Tbsp. melted butter
2 Tbsp. fresh lime juice
1/2 tsp. lime zest
2 Tbsp. chopped fresh chives
6 lemon wedges

Instructions

Soak the cedar plank in water for 2 hrs. Preheat outdoor grill med-high temp and lightly oil grate. Season salmon with salt and pepper and place on plank, skin side down. Whisk the maple syrup, soy sauce, butter, lemon juice, and lime zest. Baste salmon with glaze, continue cooking until salmon flakes easily with fork, about 10 minutes. Garnish with fresh chives and lemon wedges.