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Maple Syrup Recipes

A few recipes from Appalachian Maple Recipes & Stories from the Mountains, available for purchase here.

Maple Bacon 


8 slices smoked bacon

2 oz Appalachian maple syrup


Put bacon in 350° oven until about halfway cooked.

During the final minutes of cooking, brush bacon with

maple syrup and bake until crisp.


The Greenbrier

White Sulphur Springs, WV

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Peppered Maple Turkey Breast


3 Tbs cracked black peppercorns

1 Tbs kosher salt

3-31⁄2 lb boneless, skinless turkey breast

4 oz (1 stick) butter, cut into 8 slices

Preheat oven to 325°. Combine cracked black pepper-corns and kosher salt in a shallow, flat container large enough to accommodate turkey breast. Roll turkey breast in peppercorn and salt mixture to coat thoroughly and evenly. Place spice-crusted turkey breast on a baking rack in a roasting pan in preheated oven and cook for 15 minutes.

Maple Syrup Glaze

1 cup Appalachian maple syrup

3 Tbs light brown sugar

11⁄2 Tbs Dijon mustard

While turkey is cooking, prepare maple syrup glaze by combining all ingredients in a small saucepan and stirring until brown sugar dissolves. Remove turkey from oven and brush liberally with maple syrup glaze.


Cook for 5 minutes more, then top with 4 slices of butter. Continue cooking for another 15 minutes, then baste again with maple syrup glaze and cook for 5 minutes. Place remaining 4 slices of butter on top of turkey breast and continue cooking for 15 minutes or until a meat thermometer registers 155 ̊ at the thickest part of the turkey breast. Removeturkey breast from oven and brush once more with maple syrup glaze. Let rest in a warm place for 15 minutes. Turkey will continue to cook after it is removed from oven and will reach 165 ̊ while resting. Pour pan juices into remaining maple syrup glaze and stir to combine. Heat over high heat for approximately 3-5 minutes to reduce slightly. Slice turkey and overlap slices on serving platter. Pour reduced glaze over turkey slices and serve warm or at room temperature.

The Greenbrier

White Sulphur Springs, WV

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The Moonstruck'd Muffin
The creator of this muffin named it for Moonstruck Maple,
a syrup producer in Brooks, WV.

½ cup sugar
½ cup Appalachian maple syrup
½ cup butter, room temp
2 eggs
2 cups bread flour
1 tsp salt
½ cup buttermilk
2 tsp baking powder
2 cups blueberries
1 Tbs lemon zest

Before preparing ingredients, preheat oven to 375˚. While oven is preheating, combine butter, sugar, and maple syrup. Add eggs one at a time until combined. Add salt, baking powder, bread flour, and lemon zest. Slowly pour in buttermilk. Softly mix in blueberries
and place the batter in greased or lined muffin tins. Place in the oven for 30-35 minutes
, turning the muffins halfway through. While baking, make streusel in a separate and significantly smaller bowl.

Maple Streusel Topping
 for Muffins
1 cup butter, cold & grated
½ cup oats

14 cup Appalachian maple syrup
½ cup flour (add more flour to achieve crumblier streusel)
Grate cold butter into bowl and add oats, maple syrup, and flour. Use your hands to crumble the mixture. When the muffins have about 10 minutes left to cook, top them with streusel mixture and allow to cook for the remaining time. Once the muffins are done, take out of oven and allow to cool for 10-15 minutes.
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Chestnut Revival
Hinton, WV
Sweet Potato Salad

Tina Barton of Croagh Patrick made this for a picnic, where most of it got eaten—she took that as a good sign. From Barton: “My husband liked it and said I should make it for us again! Praise indeed! He NEVER wants me to make potato salad unless it is for an event! He doesn’t like it with too much mustard, and really doesn’t like vinegar. He said the mustard was diluted enough and he didn’t complain about the onion.”
12-15 baby white potatoes
1 large sweet potato
1 small yellow onion
2 eggs
2 celery stalks
12 baby carrots
¾ cup mayonnaise
1 Tbs yellow mustard
1 Tbs Appalachian maple syrup
¼ cup milk
Salt and pepper to taste
Peel and cube sweet potato. Cube baby potatoes with skin on. Boil (in salted water) both kinds of potatoes until poke-able with fork. Drain and let cool. Meanwhile, boil eggs about 12 minutes. Let cool. Chop celery, carrots, and onions. (From Barton: I chopped the onions
fairly small. I was worried my husband wouldn’t like the raw onion, but decided he often doesn’t like potato salad, so he would not be the judge, so I added them.) Peel and chop eggs once they are cool. Whisk mayo, mustard, milk, maple syrup, salt, and pepper until 
smooth. Do a taste test and adjust proportions as desired. When the potatoes are cool enough, gently combine the potatoes, egg, mayo mixture, and raw veggies.
Croagh Patrick Maple Works & Agroforestry
Glenville, WV
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