Up until fairly recently Maple Syrup was very expensive in the UK, now it’s fairly cheap and mostly is imported from Canada…surprise, surprise.
I’ve been eating it poured on hot egg waffles and also with ice cream but if there are any other recipes out there I’d appreciate them.
I don’t think you guys make pancakes over there, which is what comes to mind first over here. How about French toast? Also, with your waffles, try putting marscapone on them instead of butter.
Brush a bit on your sausages.
Yeah, I know. But it is really surprisingly good.
Tris
I have been making a pork marinade with equal parts maple syrup and vinegar a splash of soy sauce and a little bit of dried ginger.
There was a thread asking roughly the same question a while back that gave me the idea. Here it is I kind of remember a lot of good ideas in there.
Maple-Walnut Pie
3/4 cups of real maple syrup.
1 and 1/2 cups walnuts, chopped.
4 eggs, beaten.
A dash of cinnamon.
Mix together all the ingredients. Pour them into a pie crust. Bake at 400 degrees F until it’s solid in the center. Serve warm, with vanilla ice cream.
There are very few things that cannot be improved with a touch of maple syrup.
One of my husband’s favourite snacks is bread dipped in syrup. That’s it. Slice of bread, bowl of syrup… I admit, it’s pretty yummy!
We make a pretty good duck recipe with it too, but by “we” I mean “he” and he isn’t here to tell me how to do it so that I can share 
Not a recipe, but try to get Grade B maple syrup instead of Grade A. It tastes better.
Out of curiosity, how much does it typically cost in the UK?
Here are a list of recipes for various maple syrup products (of course there Ontario 
recipes).
If you want real recipes the following are Quebec Yeah ! 
recipes :
Just scroll down for more recipes
Here’s a recipe for a maple syrup (or farlouche) pie
Enjoy ! 
I use a maple syrup and mustard glaze on my pork roasts sometime. Just mix together maple syrup, a drizzle of olive oil and powdered mustard with generous pinches of salt and pepper to make a paste. Smear this all over your roast, then pop into the oven and cook as you would your usual pork roast. It’ll give your roast a nice combination of sweet and spicy flavours.
If you want an easy side dish to go with… I’m not sure how easy it is to find sweet potatoes (occasionally called yams) in your neck of the woods, but I’ll usually cut a few of these into chunks and toss in a little olive oil before chucking into the roasting pan to cook along with the pork. It’s a tasty combo.
Do y’all have buttermilk in the UK? Buttermilk Pancakes ROCK. They are amazingly good. (Warning: I’ve not tried the linked recipe, but I’ve generally had success with things from Epicurious).
I’m not a big fan of maple syrup and meat. I don’t much like sweet meats.
Sometimes my favorite thing to put maple syrup on is my tongue. I just drizzle a drop on my tongue, and it’s this amazing awesome flavor.
I also really like it mixed into yogurt. Maple syrup, fresh blueberries, and yogurt is a really easy sweet-tooth appeaser.
I second the recommendation to get grade B. It took me years to realize why I sometimes got crappy maple syrup and sometimes awesome maple syrup. Grade B is far better, counterintuitive though it may be; it’s just more maply.
Daniel
Are you guys sure you are’nt getting cheap corn syrup and artificial flavoring “Maple Syrup”? 100% Real Maple Syrup is pretty expensive no matter where you are at. I can get a bottle of Aunt Jemima’s for 58p at the store.
Fabulous mashed with sweet potatoes, and for glazed carrots – saute sliced or baby carrots in melted butter until tender, then add a few tablespoons of maple syrup, salt, pepper, and chopped parsley, basil or mint (herbs optional). Yum!
I hear maplesyrup over snow is the way to eat it. Better than sorbet, even better than ice cream, they say.
(Watch out for the yellow snow.)
Maple syrup is best when licked off one’s lover.
Seconded. I love maple syrup with my breakfast sausage and bacon in the morning. Waiters always look at me with the side-eye when I ask for syrup when I haven’t ordered pancakes or french toast.
Mix a few spoonfuls of maple syrup into softened butter. I just go by taste until it’s “mapley” enough for me. Spread on warm biscuits. Or I guess you could save a step, and butter the biscuit then drizzle with syrup. But it pleases me to have a little tub of maple butter to set out at a brunch or to dab on a cracker, so that’s what I do.
Yeah, that’s what I was thinking. Or is the Pound just really strong these days…
Be sure to heat it up a bit before you put it on your pancakes or waffles. Yum!
…and on that note, Muffin wins the thread.
The pound is really strong, isn’t it? And maple syrup is spendy, but not so spendy that it’s in the crazy luxury department; we go through about one bottle a year, and it’s a wonderful treat, very affordable at that rate.
Daniel