BUTTERY MAPLE SYRUP
Homemade pancake syrup.
Provided by ghanajan
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 39.5 g, Cholesterol 3.8 mg, Fat 1.4 g, SaturatedFat 0.9 g, Sodium 18.6 mg, Sugar 39.2 g
BUTTERED MAPLE-BOURBON SYRUP
Kick up your Maple syrup by just adding a little bourbon and butter. Serve warm over pancakes or crepes. It's sure to please!
Provided by Vseward Chef-V
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Bring maple syrup and softened butter to a boil in medium saucepan.
- Stir in 1 tablespoon bourbon whiskey or extract.
- Serve warm over crepes or pancakes.
BROWN BUTTER GARLIC-MAPLE BOURBON SAUCE
This is a sweet sauce that goes well with salmon, pork chops, chicken, and probably shrimp, too! The crushed red pepper adds some sweet heat.
Provided by SZYQ1
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a stainless steel skillet over medium heat. Cook, stirring occasionally, until butter turns a golden brown color, 5 to 7 minutes. Butter will foam and then settle down.
- Add garlic and saute until fragrant, 30 to 60 seconds. Stir in crushed red pepper. Reduce heat to medium-low. Stir in maple syrup and lemon juice until combined.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 7.5 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 2.2 mg, Sugar 6.1 g
BUTTERED-PECAN FRENCH TOAST WITH BOURBON MAPLE SYRUP
French toast is a very different thing when made with fresh, buttery, eggy brioche-Southern-inspired buttered pecans and bourbon maple syrup take it over the top.
Provided by Joy Wilson
Categories Brunch Breakfast Bread Pecan Bourbon Maple Syrup Milk/Cream
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the buttered pecans:
- Place a rack in the upper third of the oven and preheat to 350°F.
- Place the pecan pieces on a rimmed baking sheet and toast for 10 to 14 minutes, until fragrant and golden brown. Remove from the oven and reduce the oven temperature to 200°F.
- In a medium sauté pan set over medium heat, melt the butter. Stir in the sugar and salt. Add the pecans and cook, stirring, for 3 to 4 minutes, until the butter is lightly browned. Remove the pan from the heat.
- For the french toast:
- In a medium bowl, whisk together the eggs and milk.
- In a small saucepan set over medium heat, warm the heavy cream for about 3 minutes, until just steaming and remove from the heat.
- In a small bowl, combine the brown sugar, cinnamon, and salt. Add the sugar mixture to the cream and stir just until the sugar is dissolved. Add the cream mixture to the egg and milk mixture. Stir in the vanilla.
- Working with one slice of bread at a time, put a slice into the egg mixture and let it soak for about 15 seconds on each side. Place on a rimmed baking sheet to rest while all the bread is dipped and the pan is heated.
- In a medium nonstick skillet or griddle pan set over medium heat, melt the clarified butter. Place 2 or 3 bread slices into the pan and cook for about 2 minutes per side, until golden brown on each side. Add a bit more butter to the pan after you flip the bread, if needed. Transfer to a heatproof plate or rimmed baking sheet with a wire cooling rack set inside. Cover with a kitchen towel and keep warm in the oven while you cook the rest of the toast. Repeat the cooking process with the remaining bread.
- For the bourbon maple syrup:
- In a small saucepan set over low heat, gently stir together the maple syrup, bourbon, and vanilla until just warmed and well combined.
- To serve, place 2 slices of French toast on each plate. Generously sprinkle with buttered pecans, drizzle with syrup, and dust with confectioners' sugar. Serve immediately.
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