3 Market District Maple Recipes

If you enjoy maple, you're going to love these three recipes from the Giant Eagle Market District!

Maple Brined Pork Chops

Serves: 6
Prep Time: 8 ½ - 12 hours
Cook Time: 25 minutes

Ingredients:

• 2 quarts water
• 1/2 cup kosher salt
• 1/2 cup maple sugar (can substitute maple syrup)
• ¾ cup Market District 100% Pure Maple Syrup
• 1/4 cup cider vinegar
• 3 cloves
• 3 bay leaves
• ½ tsp allspice berries
• 1 tbsp yellow mustard seeds
• 4 fresh sage leaves
• 1 sprig Thyme
• 1 tbsp peppercorns
• 6 double-cut, bone-in pork chops

Directions:

Combine the water, salt, maple sugar, maple syrup, vinegar, cloves, bay leaves, allspice berries, mustard seeds, sage, thyme and pepper. Stir until all of the sugar and salt are dissolved. Add the pork chops to the brine and refrigerate for 8 hours or up to 12 hours. Remove the pork chops from the brine and pat dry.

Light a grill. Lightly brush both sides of the chops with oil and grill over a medium-hot fire until cooked through, or until an instant-read thermometer inserted in the thickest part of the meat registers 150°. Transfer a serving dish and let rest for 5-10 minutes before serving.

Maple Brussels Sprouts and Farro

Serves: 4-6
Prep Time: 15 Minutes
Cook Time: 25-30 Minutes

Ingredients:

• 1 cup farro or wild rice blend (available in the bulk department)
• 2-½ cups Market District™ chicken or vegetable stock
• 1 bay leaf
• 1 lb Brussels sprouts, cut in half
• 1 cup red onion, sliced
• 1 clove garlic, minced
• ¼ cup Market District™ Maple Syrup
• 1/3 cup white balsamic vinegar
• 1 lb Market District™ bacon, chopped

Directions:

Place the rice, stock and bay leaf in a pot. Bring to a simmer then cover and cook until tender (approx. 25-30 minutes.) When the farro is done, fluff with a fork and set aside.

In a large sauté pan cook the bacon over medium heat until lightly golden. Add the Brussels sprouts, onions and garlic; cook for 4-5 minutes or until the Brussels sprouts are tender crisp. Add the farro to the Brussels sprouts and stir. Pour in the vinegar and maple syrup and toss to combine. Season to taste with salt and pepper.

Maple Shoo-Fly Pie

Serves: 8-12
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients:

Crust (makes 2 crusts)

• 3 cups flour (plus extra for rolling)
• 1 tsp salt
• ½ cup butter
• ½ cup shortening
• 1 large egg, beaten
• 1/3 cup cold water
• 1 tbsp white vinegar

Filling

• 2 cups flour
• 1 1/3 cups maple sugar
• 2 tbsp butter
• 1 ¾ cups maple syrup
• ¼ cup molasses
• 2 large eggs
• 1 ½ tsp baking soda
• 1 ½ cups boiling water

Directions:

Preheat oven to 375 degrees

Crust

Mix the dry ingredients. Cut the butter and shortening into the dry ingredients until the crumbles are the size of peas.

In a bowl mix the egg, water and vinegar. Add the wet ingredients to dry ingredients and mix until all the ingredients are incorporated.

Split dough in half. Using a rolling pin and flour, roll out each half so it's 10 inches in diameter. Place 1 crust inside a deep dish 9-inch pie plate; crimp the sides. Cover and refrigerate until ready to use (The second crust can be refrigerated for 2 weeks or frozen up to 3 months.)

For filling

Mix together first three ingredients until shortening is integrated. Set aside 1 cup of mixture.

Add the maple syrup, molasses, egg and baking soda and mix to blend. Then add the water and mix until well blended.

Pour in the filling in the pie shell and top with the reserved flour mixture.

Bake for 15 minutes, then lower temperature to 350º and bake another 30 minutes until the crust is golden and center of pie is only a bit wobbly. Cool in pie pan on a rack before serving. Serve with a dollop of whipped cream.