Maple Garlic Chipolte Wings

Sauce: 3 chipolte chiles, 1/2 cup canola oil, 3 cloves garlic, 1/4 cup maple syrup, 1 teaspoon freshly ground black pepper

2 1/2 pounds chicken wings, pickled jalapeno chile rings, for garnish

Preheat the oven to 425 F. Line a baking sheet with parchment paper. To make the sauce, puree the chipoltes in a blender. Add the remaining sauce ingredients, and blend until smooth. Arrange the wings on the prepared pan and sprinkle with pepper on both sides. Bake for 15 minutes. Remove from the oven and turn the wings over. Preheat the broiler. Brush the wings with the sauce and broil for 3 minutes. Remove and turn, baste with the sauce and broil for 2 minutes on the second side, or until crispy. Remove, brush with any remaining sauce, and arrange on a serving plate. Sprinkle liberally with pickled jalapeno rings and serve. Serves 6.

Oriental Maple 'n' Pineapple Meatballs

20 oz. can pinneapple chunks, 5 tablespoons teriyaki sauce (divided), 1 tablespoon ketchup, 2 tablespoons minced onion, 1/4 cup pinneapple syrup, 1 cup maple syrup, 1 tablespoon vinegar, 1 pound lean ground beef, 1 teaspoon olive oil, 2 tablespoons corn starch

Drain pinneapple, reserve syrup, set aside. In small bowl, combine maple syrup, 3 tablespoons teriyaki sauce, vinegar, and ketchup; Set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; Shape into 30 meatballs. Brown meatballs in olive oil in large skillet. Drain off excess fat. Pour maple syrup mixture over meatballs; Simmer 20 minutes, stirring often. Disolve corn starch in pinneapple syrup; stir into skillet with pinneapple. Cook and stir until sauce thickens and pinneapple is heated through. Yeilds 8 to 10 servings.

Grandma Stanley's Tomato Maple Salsa

6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro, 2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne 1 teaspoon cumin

Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or over grilled meat or fish. This will last one week in the refregerator.

Maple Pepper Marinated Goat Cheese

1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns

Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates. Serve sided with crostini or crackers.

Orange Maple Glazed Wings

1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings

Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning occasionally. Grill and baste with marinade until done, avoid scorching.

Maple Marinated Chicken Wings

3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) , 1 1/2 tablespoon maple syrup, 1 teaspoon dried chives

Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers of wings and marinade,
one layer at a time, until all of the sauce is used.

Cover and refrigerate for at least 4 hours. Remove from refrigerator.

Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.