Maple Dipping Sauce Food

DOUGHNUT WAFFLE BALLS WITH MAPLE DIPPING SAUCE

Steps:

• Combine the maple syrup and rosemary in a small saucepan. Bring to a low simmer over medium-low heat and cook for 5 minutes. Turn off the heat and discard the rosemary. Stir in the butter and hot sauce until completely smooth. Cover with a lid to keep warm while you prepare the waffle batter.
• Fill a large Dutch oven or heavy-bottomed saucepan halfway with oil. Heat over medium-high heat to 350 degrees F on a deep-fry thermometer.
• Meanwhile, whisk together the Belgian waffle mix, 2/3 cup water and egg in a large bowl until smooth and thick; the texture will be like a very thick cake batter.
• In batches, drop heaping tablespoons (use a second small spoon to help scoop the batter out of the tablespoon) into the hot oil and cook until golden brown on the outside and the batter is cooked through, about 3 minutes, turning the waffle balls occasionally to ensure they cook evenly. Use a slotted spoon or spider to remove the fried waffle balls onto a wire rack set over a baking sheet.
• Pour the maple syrup dipping sauce into a small serving bowl and serve alongside the fried waffle balls dusted with confectioners' sugar.

PANCAKE CHICKEN POPPERS WITH MAPLE WHISKEY DIPPING SAUCE

Steps:

• Make the maple whiskey sauce: Add the butter, grated onion, and lemon zest to a medium saucepan over medium heat, and cook for 2 to 3 minutes, until the butter melts.
• Add the bourbon whiskey, maple syrup, tomato paste, salt, black pepper, five-spice powder, cayenne, and hot sauce to the pan. Whisk to combine. Lower the heat to medium-low and simmer for 8 minutes until the sauce has reduced by a quarter. Keep warm over low heat until ready to serve.
• Make the chicken poppers: Pour 4 inches (10 centimeters) oil into a deep heavy pot and bring the oil to 350 degrees F (177 degrees C) over medium heat.
• Place the chicken in a large bowl and season with 1 teaspoon of the salt and the five-spice powder, and black pepper. Using your hands or a large spoon, mix until the chicken is evenly coated with the seasonings.
• In a large skillet, heat 1 tablespoon of the oil over medium heat until it begins to shimmer. Add the chicken to the pan, in batches, if necessary, making sure not to crowd the pan. Cook, stirring, until the chicken is golden brown, about 3 minutes. Using a slotted spoon, transfer the chicken to a paper towel-lined plate to absorb any excess oil. Add more oil as needed between batches and set aside to cool.
• In a separate large bowl, whisk together the cornmeal, flour, sugar, and baking powder until combined. Add the milk and egg and mix until the ingredients are fully incorporated.
• Set a wire rack over a sheet pan. Working in batches, using tongs, dip the reserved chicken pieces into the batter, then carefully (as not to burn yourself) lower the pieces into the hot oil in the deep heavy pot. Cook until the chicken rises to the surface and the crust is golden brown, 2 to 3 minutes. Transfer to the wire rack. Serve immediately, with the dipping sauce on the side.

BALSAMIC MAPLE SAUCE

Steps:

• In a saucepan on low heat, combine syrup, vinegar, butter spread, garlic, and salt, and heat for several minutes.
• Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually.
• Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down). Enjoy! (this can be chilled or used as it).

EASY MAPLE BUTTER SAUCE

Steps:

• In a small saucepan bring maple syrup and butter to a boil over medium heat.
• Boil for 3 minutes, stirring constantly.
• Cool to room temperature.
• Whisk in cream.
• Store in the refrigerator.

MAPLE DIPPING SAUCE

Steps:

• Soak wooden skewer in water for 20 minutes before grilling. Meanwhile, oil grill and prehet to medium-low.
• Stir yogurt with maple syrup, orange peel and vanilla.
• Peel kiwi and cut into large bit-size chunks. Peel pear, if you wish, or leave skin intact. Then cut pear and nectarine into 1-inch wedges. Thread fruit randomly with cake, if using on skewers.
• In a small bowl, stir butter with sugar and cinnamon.
• Place skewers on grill and barbecue, turning frequently, until fruit is hot and cake is grilled, about 4 minutes. Just before removing from grill, brush fruit with butter mixture. Serve with dipping sauce.