Sysco Classic Pancake Syrup Recipes MAPLE APPLE OATMEAL - Makes 4 servings Ingredients ½ cup chopped fresh or dried apple 3 cups apple juice ¼ cup Sysco Classic Pancake Syrup ¼ tsp ground cinnamon ½ cup chopped nuts (optional) 1 ½ tsp salt (optional) 1 ½ cups uncooked oats (quick or old fashioned) Preparation In a medium saucepan, bring juice, cinnamon, and salt if desired, to a boil; stir in oats, apple and syrup. Return to a boil; reduce heat to medium, cook 1 minute for quick oats and 9 to 10 minutes for old fashioned oats or until most of the juice is absorbed, stirring occasionally. Stir in nuts if desired, let stand until desired consistency. MAPLE PECAN OATMEAL BARS - Makes 32 bars Ingredients Topping: ¾ cup butter or margarine (melted) 1 tsp baking powder 1 ½ cup chopped pecans 1 tsp salt 2 ¼ cups oatmeal 1/3 cup Sysco Classic Pancake Syrup ¼ cup firmly packed brown sugar 2 cups all-purpose flour 1/3 cup Sysco Classic Pancake Syrup 1 ½ cup firmly packed brown sugar 1 egg, slightly beaten ¾ cup shredded coconut (optional) 1 tsp vanilla Preparation Heat oven to 350ºF. Lightly grease 13 x 9 inch baking pan. In a large bowl, combine oats, flour, brown sugar, coconut, baking soda, and salt. In a small bowl, combine melted margarine, syrup, egg and vanilla; mix well. Add to oat mixture; mix well (dough will be stiff). Press dough evenly onto bottom of pan. For topping, combine pecans and brown sugar in a small bowl. Sprinkle evenly over dough, and press down lightly. Drizzle syrup evenly over pecans. Bake 35 minutes or until edges are set but middle is soft. Cool completely in pan on a wire rack. Cut into bars. Store tightly covered. TOSSED MIXED GREENS WITH SYRUP VINAIGRETTE - Makes 7 cups Ingredients ½ tsp salt ½ cup vegetable oil ¼ tsp ground black pepper 2 tbsp Sysco Classic Pancake Syrup 6-7 cups fresh greens 2 tbsp red wine vinegar 1 tsp Dijon mustard Preparation Combine oil, syrup, vinegar, mustard, salt and pepper and whisk to mix well. Toss with greens, serve immediately. MAPLE GLAZED SALMON - Makes 4 servings Ingredients 1 jalapeno pepper, seeded and minced 4 salmon fillets (about 6oz/175g each) 1 small clove garlic, minced ¼ cup (50ml) Sysco Classic Pancake Syrup 1 pinch pepper 2 tsp (10ml) soya sauce 1 tsp (10ml) lime juice Preparation Place salmon in shallow dish. In bowl, combine syrup, soya sauce, lime juice, jalapeno pepper, garlic and pepper; pour half over salmon and turn to coat. Cover and refrigerate for 30 minutes, turning once. Place salmon on foil-lined rimmed baking sheet. Roast in 450ºF (230ºC) oven, brushing halfway through with remaining marinade, until fish flakes easily when tested, about 10 minutes. Broil until glazed, about 3 minutes. GLAZED ROASTED SALMON - Makes 8 servings Ingredients 6 small shallots 2 tbsp. fresh ginger, peeled, grated or finely chopped ½ tsp salt ¼ cup white wine vinegar ¼ tsp ground black pepper ¼ cup + 2tbsp Sysco Classic Pancake Syrup, divided ¼ cup fresh parsley (optional) 2 ½ pounds fresh salmon fillets, skin on Preparation Combine ginger, vinegar and 1/4 cup syrup in large re-sealable flat container. Add salmon, skin side up, to ginger mixture. Cover tightly and marinate for 30 minutes. Remove fish from marinade, preheat oven to 450ºF. Place jelly roll pan in oven for 5 minutes. Carefully remove pan from oven, place fish in pan, skin side down; add shallots. Sprinkle with salt and pepper, drizzle with 1 tbsp. of syrup. Bake 10 minutes, remove from oven and drizzle with remaining syrup. Return to oven and bake another 8-10 minutes or until fish flakes easily when tested with fork. Sprinkle with parsley, if desired. MAPLE GLAZED CHICKEN ‘N PEARS - Makes 4 servings Glaze: Ingredients ¼ cup Sysco Classic Pancake Syrup 1tbsp butter ¼ cup fresh lime juice 1 ripe pear, peeled, cored and cut into 8 slices ¼ cup brown sugar 4 boneless, skinless chicken breast halves 1 tbsp soya sauce 1 box of chicken rice (prepared as directed) 1 ¼ tsp curry powder ¾ cup chopped green onions 1 ½ tsp cornstarch ¼ cup toasted slivered almonds Preparation In a medium non-stick skillet melt 1tsp butter, heat to medium hot, add pear slices. Cook about 2 minutes per side, remove and set aside. Heat remaining butter, add chicken breasts and cook one side 3-4 minutes or until golden brown; meanwhile combine all glaze ingredients. Turn chicken and pour glaze over. Continue to simmer, turning chicken occasionally another 5-7 minutes or until done. Return pears to skillet to warm. Toss chicken rice with green onions and almonds. Place rice, chicken and pears on platter. Drizzle chicken with extra glaze, serve immediately. GLAZED CARROTS - Makes 6 servings Ingredients ¼ cup Sysco Classic Pancake Syrup 8 medium fresh carrots, peeled, sliced ¼” thick ½ tsp ground ginger ¼ cup water 3 tbsp butter or margarine Preparation Add carrots and water to medium saucepan, cover and cook 5-7 minutes or until carrots are crisp tender; drain. In a small pan melt butter, add syrup and ginger, mix well. Add syrup mixture to carrots, toss until well combined. Cook over low heat 1-2 minutes or until carrots are glazed. MASHED SWEET POTATOES WITH SYRUP - Makes 6 servings Ingredients 2 ¼ pounds sweet potatoes, peeled, cut into 1 inch cubes ¼ cup butter 2 tbsp Sysco Classic Pancake Syrup ½ tsp ground cardamom or ground ginger Preparation Add sweet potatoes to a large pot of boiling water, cook over medium heat 10-15 minutes or until tender; drain well. In a mixing bowl, add potatoes and mix on medium speed 1 minute or until fluffy. Add butter, syrup and ginger; mix until well combined. Serve warm. MAPLE NUT CRUNCH - Makes 9 1/2 cups Ingredients 1/3 cup butter or margarine 8 cups oat cereal squares ¼ cup Sysco Classic Pancake Syrup 11/2 cups coarsely chopped pecams or walnuts ¼ cup firmly packed brown sugar 1 tsp vanilla Preparation Heat oven to 250ºF. Heat butter and syrup in a 13 x9 inch baking pan about 7 minutes or until butter is melted. Add brown sugar and stir until dissolved, stir in vanilla. Add cereal and nuts, stir until evenly coated. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool, break into pieces. Store in tightly covered container up to 5 days. MAPLE POPCORN CARAMEL CRUNCH - Makes 10 cups Ingredients 10 cups (2.4L) freshly popped corn (about ½ cup /125ml kernels) ¼ cup (50ml) corn syrup ¼ tsp (1 ml) salt 1 ½ cups (375ml) pecan halves 1 tsp (5ml) maple extract 1 1/3 cup (325ml) white sugar 1 cup (250ml) butter ¼ cup (50ml) Sysco Classic Pancake Syrup Preparation Place popcorn in a shallow greased roasting pan, break pecans in half lengthwise, add to pan. Set aside. In a large heavy bottom saucepan, bring sugar, butter, syrup, corn syrup and salt to a boil over medium heat; boil, stirring constantly, until candy thermometer reaches hard-crack stage of 300ºF (149ºC) about 10 to 12 minutes. Remove from heat, Stir in maple extract.Pour over popcorn mixture, stir to coat evenly. Let cool, break into bite size pieces. (Make ahead. Store in airtight container for up to 1 week).
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