Bookcover of Maple by Katie Webster

MAPLE: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup

Katie Webster Katie Webster and Kristy Dooley

Quirk Books
October 6, 2015
ISBN-13: 978-1594748042

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Katie Webster earned a BS in Studio Art from Skidmore College in 1997 and an AOS in Culinary Arts from the New England Culinary Institute in 2001. She is a freelance recipe developer, food stylist, and blogger specializing in healthy, seasonal cuisine. She develops the recipes and styles and shoots the photographs on her website, Katie is a lover of food science, health, seasonality, and eating locally-grown food whenever possible. She is an avid gardener, group fitness instructor, and fitness junkie. Katie loves hiking and cross-country skiing and spending time with her husband and two green-bean-eating daughters in Vermont.

Maple syrup is much more than a perfect topping for pancakes—it’s a simple and seasonal way to add welcome sweetness to every meal. From fast and nutritious entrees like Maple Tahini Chicken and Broccoli to more sophisticated fare like Maple Cider Brined Pork, these easy recipes will change your relationship with this familiar flavor. And since maple syrup is paleo and vegan-friendly (and naturally gluten-free), almost anyone can enjoy such treats as Maple Pear Ginger Sorbet. Serve up the sweet taste of maple whenever you want it, with 100 no-fail recipes, plus tips on storage, substitution, and DIY syrup making. Get the most out of your maple!

Maple Ginger Chicken Thighs

Makes 8 servings | Active time: 15 minutes | Total time: 13 hours


You know how some cookbooks automatically fall open to a particular page because you’ve
used that recipe so many times? Mark my words, this will be that page. Here is a sweet, savory,
and easy-as-heck recipe that is perfect for a chilly evening spent with friends.

  • 1 shallot, finely sliced
  • 3/4 cup apple cider
  • 1/2 cup dark pure maple syrup
  • 1 tablespoon finely grated peeled, fresh ginger
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chopped fresh thyme leaves, plus four sprigs, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 bone-in chicken thighs
  • 3 medium pears or apples, peeled, cored, and quartered

In a medium bowl, whisk shallot, cider, syrup, ginger, vinegar, thyme, salt, and pepper. Place chicken in a large resealable bag. Pour marinade into bag, seal it, and refrigerate for 12 to 24 hours, turning once or twice to agitate marinade and coat all pieces.

Preheat oven to 400°F. Remove chicken from marinade and arrange pieces, skin side up, in a 9-by-13-inch baking dish. Tuck pears and thyme sprigs among chicken pieces. Pour marinade over top.

Bake, basting occasionally, about 1 hour, until chicken is cooked through and starting to pull from the bone. Serve chicken and pears with sauce spooned over top.

Maple Walnut Chocolate Chunk Cookies

Makes 28–30 cookies | Active time: 25 minutes | Total time: 1 hour


  • 1/2 cup unsalted butter, softened
  • 1 cup maple sugar, gently packed
  • 1 large egg
  • 2 tablespoons avocado oil or organic canola oil
  • 2 teaspoons vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chunks, chocolate chips, or white chocolate chips
  • 1 cup toasted chopped walnuts

Arrange two racks in the upper and lower thirds of the oven, evenly spaced from the top and bottom. Preheat oven to 375°F. Coat two large baking sheets with nonstick cooking spray.

In a large bowl, use an electric mixer on medium speed to beat butter and maple sugar until creamy. Beat in egg. Beat in oil and vanilla. Scrape the bowl sides with a spatula.

In a medium bowl, whisk flours, baking soda, baking powder, and salt. Add flour mixture to butter mixture, stirring until just combined. Add chocolate chips and walnuts and stir to incorporate.

Drop dough by heaping tablespoons onto the prepared baking sheets, evenly spaced to allow for spreading, about 8 or 9 cookies per sheet. Bake 2 sheets at a time, rotating top to bottom and turning each sheet front to back once halfway through, 9 to 11 minutes, until cookies are puffed and starting to brown. Let cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack to cool completely before serving. Repeat with the remaining dough, cleaning and respraying baking sheets as necessary.

Excerpted from MAPLE: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup by Katie Webster. Reprinted with permission from Quirk Books.

Contact: Nicole De Jackmo
215-627-3581, ext. 217