By Natalie R.Toney, M.F.A., C.H.,
Healthy Planet Food Editor
After we wade through those drenching showers of April into a few sun-soaked days in May, it’s only natural that many of us start looking towards the balmy summer months where BBQ’s, picnics, and pool parties adorn the calendar. Hanging out with friends while sharing good conversations and food in an outdoor setting is a summertime favorite of mine, especially when music is involved! A delicious, healthy, versatile, sauce that’s quick and easy to make when firing up the grill at home, or to have ready when on the go is a must, and this maple glaze fits the bill!
One of the best things about this glaze is that it can be as sweet, spicy, tangy, hot, zesty, or savory as one desires with only a slight variance here and there from the base recipe, and modifications as well as experimentation, is always encouraged per individual taste and dietary needs. I like to make a large batch and then have a few jars on hand for a BBQ sauce, another as a fruit infused dip or dressing for appetizers and such, and a hot and spicy version for anything from grilled or roasted veggies, to noodles(and friends have used it on wings).The glaze itself is perfect for grilled tofu, tempeh, salmon, cauliflower steaks, chicken, even burgers, and I’ve also heard It’s actually pretty good as accompaniment to some cheeses and breads as well,(however I can’t speak directly to that, though I did drizzle a little bit of on a gluten-free cheese pizza once, and it was a flavor profile similar to hot honey yet more complex-I probably would’ve have used the balsamic in lieu of apple cider, and a wee bit less maple). Maple syrup is a natural sweetener as is honey, yet lower on the glycemic index and calories. In moderation, maple syrup-particularly the darker more nutrient dense varieties-can have some health benefits being full of antioxidants, calcium, manganese, iron, potassium, and also good for micro-biome.
May your summer fare be made all the sweeter with this A “May”zing Maple Glaze for grilling, dipping, dressing, or drizzling…and let your food soak up the goodness, while you soak up the sun (with proper sunscreen, of course)!
Tips: Dark amber maple syrups give a richer, robust flavor. For a sweeter/fruit infused sauce, add 1/4 cup of juice (orange, apple, pineapple, etc), or 2+ Tbsp. of desired pulverized fresh fruit, or preserves. For a savory sauce, add 2-4 Tbsp. of Worcestershire, low sodium soy sauce, or coconut aminos(or a combination of).To make a BBQ sauce, add 1/2 cup tomato sauce, or 4 Tbsp. tomato paste,1 Tbsp. Molasses (or brown sugar),1 Tbsp. Worcestershire/soy sauce/or coconut aminos,1 tsp. Onion powder,1/4-1/2 tsp. cayenne or chili powder(or 1 Tbsp.+/- hot sauce).
Ingredients:
- 3/4 C. Maple syrup
- 1/4 C. Apple cider vinegar (or balsamic for darker, intense flavor)
- 1 Tbsp. Grainy mustard (or 1 tsp. dry mustard-increase vinegar to 1/2 C.)
- 1 tsp. Kosher salt
- 1/2 tsp. Black pepper
- 1 tsp. Smoked paprika
- 1 tsp. Granulated garlic (or 4 minced cloves)
- 1/2 tsp. Ground ginger(opt.)
- 1/2 tsp. Red pepper flakes (opt.)
Directions: Pour maple syrup, vinegar, and any other liquids in saucepan, then stir in dry ingredients and bring to a simmer on low-med heat for about 15 min., or until all ingredients meld together, and desired thickness is close to achieved (sauce will continue to thicken some after removing from heat). Remove from heat, and use as a glaze or dip immediately, or store in an airtight jar in the refrigerator for 2 weeks, or freeze in a freezer bag 6-8 months. Yields 6-8 servings.