Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 1-1/2 cups pecans
• 2 Tbs. maple sugar
• 1 Tbs. maple syrup
• 1/2 tsp. kosher salt

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
• About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1/2 tsp. ground cardamom
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 1/4 tsp. kosher salt
• 1 cup heavy cream
• 1/2 tsp. pure vanilla extract
• 1-1/2 cups sugar
• 2 extra-large eggs
• 1/4 cup crème fraîche
• 1-1/2 cups maple pecans

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Maple-Thyme Roast Chicken

• 4-lb. whole chicken, rinsed and patted dry
• Kosher salt and freshly ground black pepper
• 1/3 cup pure maple syrup
• 2 Tbs. vegetable oil
• 2 Tbs. balsamic vinegar
• 1 Tbs. chopped fresh thyme
• 1/8 tsp. cayenne

Position a rack in the upper third of oven and heat the oven to 400°F. Set the chicken on a cutting board, breast side down. Use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breasts with the heels of your hands to flatten it a little. Rub 3/4 tsp. salt and 1/4 tsp. pepper all over the chicken and set it breast side up in a 9x13-inch baking dish (the chicken should fit snugly).

In a small bowl, whisk the maple syrup, oil, vinegar, thyme, and cayenne with 1 tsp. salt. Pour the mixture evenly over the chicken. Sprinkle the chicken with 1/4 tsp. salt and several grinds of black pepper. Roast the chicken, basting or brushing it occasionally with the pan juices, until an instant-read thermometer inserted in the deepest part of the thigh registers 170° to 175°F, 45 to 50 minutes. (Keep an eye on the pan juices; if they seem to be burning, add a couple of tablespoons of water to the bottom of the pan.)

Let the chicken rest for a few minutes, cut it into pieces, drizzle it generously with the pan juices, and serve immediately

Pork Chops with Maple-Ginger Pan Sauce

There's probably a bottle of pure maple syrup in your refrigerator right now, awaiting your next batch of pancakes. But, if that's all you're using it for, you're missing out. Here, the maple syrup adds an earthy sweetness to the dish and its flavor pairs well with pork and peppery spices like ginger. This method is also a good way to cook very thin pork chops without drying them out.

• 4 thin (1/2-inch) boneless center-cut pork chops
• 1/4 cup all-purpose flour
• 3/4 cup homemade or low-salt chicken broth or water
• 2 Tbs. dark rum
• 1 Tbs. pure maple syrup, preferably grade B
• Kosher salt and freshly ground black pepper
• 2 Tbs. olive oil; more if needed
• 1 Tbs. minced fresh ginger
• 1 medium clove garlic, finely chopped
• 1-1/2 Tbs. unsalted butter
• 1 Tbs. finely chopped fresh cilantro
• 1/2 Tbs. finely chopped fresh mint

Rinse the pork chops and pat them dry. Put the flour on a plate. Combine the broth or water, rum, and maple syrup in a measuring cup or small bowl; set aside. Generously season the pork chops on both sides with salt and pepper. Dredge the chops in the flour and shake off the excess.

Heat a large (10 or 12 inch) skillet on medium-high heat for 1 min. Add the olive oil, and when it’s hot, set the chops in the pan (if they won’t fit without crowding, cook them in batches). Cook until one side is light golden, about 2 min. Turn the pieces and cook until the other side is light golden and the meat is cooked through but still moist, another 1 to 2  min. (Because the meat is so thin, it can’t get more than light golden on each side without becoming overcooked and dry.) Transfer the chops to a plate and repeat with the remaining chops, if necessary.

Add the ginger and garlic to the pan and stir constantly until they begin to turn golden, 5 to 10 seconds, and then immediately add the maple-rum mixture to the pan. Use a wooden spoon or spatula to scrape up the browned bits and help them dissolve. Boil until the sauce has reduced by about two-thirds and is nicely saucy, 3 to 4 min. Off the heat, add the butter, swirling the pan vigorously (or whisking) as it melts so it emulsifies the sauce. Season to taste with salt and pepper. Spoon the sauce over the pork and then sprinkle on the cilantro and mint. Serve right away.

Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 1-1/2 cups pecans
• 2 Tbs. maple sugar
• 1 Tbs. maple syrup
• 1/2 tsp. kosher salt

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
• About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1/2 tsp. ground cardamom
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 1/4 tsp. kosher salt
• 1 cup heavy cream
• 1/2 tsp. pure vanilla extract
• 1-1/2 cups sugar
• 2 extra-large eggs
• 1/4 cup crème fraîche
• 1-1/2 cups maple pecans

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Venezuelan Chocolate Pancakes with Chocolate Maple Syrup

This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

For the pancakes

• 1 oz. Venezuelan 100% (unsweetened) dark chocolate, grated
• 1-1/3 cups buckwheat or spelt flour
• 1 large organic egg
• 1/3 cup plus 1 Tbs. light muscovado or brown sugar
• 1 cup plus 3 Tbs. milk
• 2 tsp. baking soda
• 1 tsp. vanilla extract
• unsalted butter, melted, as needed

For the syrup

• Pinch of sea salt
• Scant 1 cup pure maple syrup
• 3-1/2 oz. 70% dark chocolate, chopped

Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

To make the syrup, dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.

Place the pancakes on a plate and cover with foil until you have cooked the entire batch.

Serve the pancakes laced with the warm syrup—be generous as the pancakes soak up a lot.
 

Cornmeal Blueberry Pancakes with Spiced Maple Butter

While cornmeal gives these pancakes a hearty texture and blueberries offer a fresh tartness, the spicy sweet butter puts them over the top. Add warmed maple syrup for a little more sweetness.

For the maple butter

• 4 oz. (1/2 cup) unsalted butter, softened
• 1/4 cup pure maple syrup
• Kosher salt
• 1/4 tsp. chili powder
• 1/4 tsp. ground cinnamon

For the pancakes

• 7-3/4 oz. (1-3/4 cups) unbleached all-purpose flour
• 3/4 cup yellow cornmeal
• 1 Tbs. granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 2-1/4 cups buttermilk
• 1/4 cup vegetable oil
• 3 large eggs
• 1 tsp. pure vanilla extract
• 1 pint blueberries (3/4 lb.), rinsed and picked through
• Unsalted butter, for cooking

Make the maple butter

Put all the ingredients in a food processor and process, scraping down the sides of the bowl if necessary, until the mixture becomes smooth and uniform. Transfer to a large piece of plastic wrap, wrap it, roll it into a log and secure the ends as if it were a sausage. Refrigerate for at least an hour to a couple of days before serving.

Make the pancakes

In a large bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk with the oil, eggs, and vanilla. Gently whisk the buttermilk mixture into the flour mixture until it’s mostly uniform (a few lumps are fine).

Heat a large stovetop griddle or large (12-inch) heavy-duty pan (like a cast-iron skillet) over medium heat until a droplet of water immediately evaporates upon hitting the pan. Melt a small pat of butter in the pan, pour in the batter (about 1/3 cup for each pancake), and then sprinkle with the blueberries. Leave space between each pancake so flipping them isn’t a problem. Cook the pancakes until bubbles form on top, the cakes set around the edges, and the bottoms brown, about 2 to 3 minutes. Flip and cook on the other side until they brown and the cakes become just firm to the touch, about 2 more minutes. Serve immediately topped with a pat of the maple butter.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Maple Bacon Bread Pudding

This sweet-savory bread pudding makes a great brunch on a chilly winter morning. Serve sprinkled with additional crisp, crumbled bacon or chopped pecans, if desired. While light amber Grade A maple syrup may be the best for pancakes, dark amber or even the more economical Grade B will offer the most flavor here. Eggs don’t stay well on the keep-warm setting. Over time, they can break, leaving a watery mess in the slow cooker, so it’s better to eat them when they’re ready.

• Unsalted butter for greasing the crock
• 1 24-inch baguette cut into 3/4-inch cubes (7 to 8 cups)
• 8 oz. sliced bacon
• 8 large eggs, at room temperature
• 5 cups whole or low-fat milk
• 1 cup pure maple syrup
• 2 tsp. pure vanilla extract

Generously butter the inside of a 6-quart slow cooker crock.

Heat the oven to 350°F. Spread the bread cubes on a large rimmed baking sheet. Toast, turning the cubes twice, until crisp, about 8 minutes. Set aside.

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Crumble the bacon into the slow cooker. Add the bread cubes, and toss well.

In a large bowl, whisk the eggs, milk, maple syrup, and vanilla until smooth. Pour over the bread cubes and bacon, using the back of a wooden spoon to press the top bread cubes into the liquid to moisten them. Let stand in the refrigerator, covered with plastic wrap, overnight.

Remove from the refrigerator and gently toss with a rubber spatula. Cook on low until set, about 2-1/2 hours. Serve by scooping out large spoonfuls.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Maple Butter

Thanks to John Stockin of Lyonsville Sugarhouse in Accord, New York, for sharing his recipe. Spread this maple butter on scones or toast, stir into hot cereal, slather on pancakes, or just lick it off a spoon. Grade A medium works better in this recipe than darker syrups.

• 1/2 lb. unsalted butter, cut into chunks and frozen
• 1-1/2 cups grade A medium maple syrup
• 1/4 tsp. kosher salt

Test the accuracy of your candy thermometer by putting it in a small pot of boiling water. If it doesn’t read exactly 212°F, factor in the difference in the next step.

Set the frozen chunks of butter beside the stove. Put the syrup in a 3-quart or larger stainless-steel saucepan and rub the inside rim with a bit of butter to prevent boilovers. Boil the syrup over medium heat without stirring until a candy thermometer registers 234°F (or the recalculated temperature, if your thermometer is off), 8 to 10 min. once the syrup boils; tilt the pan so the syrup covers the thermometer bulb to get an accurate reading.

Take the pot off the heat and add the butter and salt, stirring constantly with a wooden spoon until the butter melts completely. Pour the syrup into the bowl of a stand mixer. Beat with the paddle attachment on medium-high speed until it’s cool, lighter in color, and creamy, 5 to 10 min. Pour the maple butter into jars or plastic containers, seal, and refrigerate. It will thicken as it cools and might get a little grainy. It lasts in the fridge or freezer as long as plain butter.

Maple-Walnut Tart

For a delicious riff on pecan pie, look no further than this sweet, earthy tart. Toasting the nuts helps release their oils and intensify their flavor; it also helps keep them crisp in the sugary filling. Be sure to use maple syrup and maple extract labeled “all-natural” or “pure” for real, not artificial, maple flavor.

For the dough

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more for rolling
• 1 Tbs. granulated sugar
• 1/2 tsp. kosher salt
• 6 oz. (3/4 cup) unsalted butter, cut into 24 small pieces and frozen
• 1 large egg yolk
• 1/4  tsp. fresh lemon juice
• 3 to 4 Tbs. ice water
• Cooking spray

For the filling

• 2 large eggs
• 3 large egg yolks
• 1 tsp. pure maple extract
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1 cup pure maple syrup
• 3/4 cup granulated sugar
• 2-1/2 oz. (5 Tbs.) unsalted butter
• 8 oz. (2 cups) chopped walnuts, toasted

Make the dough

Pulse the flour, sugar, and salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter.

In a small bowl, whisk together the egg yolk, lemon juice, and 3 Tbs. of the ice water. Pour the mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine.

Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Before rolling, let the dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll the dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Position a rack in the lower third of the oven and heat the oven to 425°F. Line the tart shell with parchment and add enough beans or pie weights to fill the shell. Bake on a heavy-duty rimmed baking sheet until the edges are firm and starting to brown, 15 to 20 minutes. Carefully lift the parchment and weights from the tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.

Make the filling

In a medium bowl, whisk together the eggs, yolks, maple and vanilla extracts, and the salt. Set aside.

In a 2-quart saucepan, combine the maple syrup and the sugar and cook over medium-high heat, stirring constantly until the sugar is dissolved and the mixture just starts to boil, about 3 minutes. Reduce the heat to medium and add the butter, stirring until melted. Remove from the heat and let cool for 1 minute.

Slowly whisk the warm syrup into the egg mixture, drizzling it in about 1/4 cup at a time and whisking continuously to prevent the hot syrup from cooking the eggs.

Fill and bake the tart

Fill the tart shell with the chopped walnuts. Carefully ladle the filling over the walnuts to within 1/4 inch of the rim (do not overfill; there may be a little filling left over). Bake the tart until it is just set in the center, 30 to 40 minutes (if the crust is golden-brown before the filling is set, cover the edges loosely with foil). Cool completely on the baking sheet on a rack.

Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter.

Maple Apple Pancake

This easy custardy dessert (or breakfast) is a twist on a traditional French dish called a clafoutis, which is often made with cherries.

• 2 large eggs (at room temperature if possible)
• 1-1/4 oz. (1/4 cup) all-purpose flour
• 1/4 cup heavy cream
• 1/4 cup pure maple syrup
• 1/2 tsp. kosher salt
• 1-1/2 Tbs. (3/4 oz.) unsalted butter
• 1/2 large firm eating apple (I like Gala), cored and thinly sliced
• Cinnamon sugar or confectioners’ sugar and cinnamon for dusting

Heat the oven to 425°F. Combine the eggs, flour, cream, maple syrup, and salt in a blender. Blend on high to combine well. Melt the butter in an 8-inch (measured across the top of the pan) heavy-duty ovenproof nonstick skillet (such as an omelet pan) over medium heat. Add the apple slices and sauté until soft and slightly browned, 5 to 7 minutes. Whiz the batter in the blender again until frothy, about 30 seconds. Pour the batter into the skillet (coax a few apples back to the center of the pan with a heatproof spatula), let the skillet sit for just a few seconds, and transfer it to the oven. Bake until the pancake is puffed, golden, and set, 12 to 15 minutes. Remove the skillet and let the pancake cool for a few minutes in the pan (it will deflate). Slide a flexible spatula or two under it and transfer to a cutting board. Sprinkle generously with cinnamon sugar or confectioners’ sugar and a little cinnamon, cut into wedges, and serve warm.

Five-Spice Grilled Chicken with Hoisin-Maple Glaze

Chinese cooks have used five-spice powder and hoisin to flavor barbecued meat for centuries, and they’re really onto something: it gives this chicken a sweet, spicy, haunting flavor. Unless you’re feeding all white-meat lovers or all dark-meat lovers, grill an assortment of chicken legs, thighs, breasts, and wings.

• 2 Tbs. dark brown sugar
• 1 Tbs. sweet Hungarian paprika
• 1 Tbs. minced fresh garlic (about 3 large cloves)
• 2-1/2 tsp. Chinese five-spice powder
• 1 tsp. ground fennel seed
• 1 tsp. dry mustard
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in chicken pieces (legs, thighs, breasts, and wings)
• 1/4 cup hoisin sauce
• 2 Tbs. pure maple syrup
• 1 Tbs. soy sauce
• 1 Tbs. honey
• 2 tsp. Asian sesame oil
• 2 tsp. minced fresh ginger
• 1/4 cup peanut or canola oil

Tip:

Indirect grilling is a must for chicken on the bone so the chicken can cook through before the outside burns. Don’t glaze the chicken until just before it’s done, or the glaze will burn; watch for flare-ups after the glaze goes on.

In a small bowl, combine the brown sugar, paprika, garlic, 2 tsp. of the five-spice, fennel, mustard, 1 Tbs. salt, and 2 tsp. pepper. Put the chicken pieces in a 9x13-inch baking dish and rub the spice mix all over the chicken. Cover and refrigerate for at least 2 hours and no more than 6 hours.

Prepare a charcoal or gas grill fire for indirect cooking over medium heat (325°F to 375°F). In a small bowl, combine the hoisin, maple syrup, soy sauce, honey, sesame oil, ginger, and the remaining 1/2 tsp. five-spice powder.

Lightly brush the chicken pieces with the peanut oil and arrange skin side down over direct heat. Cover and cook until grill marks form, 3 to 5 minutes. If the chicken flares up, immediately move it to indirect heat. Flip the chicken and mark the other side, 2 minutes more. Move the chicken to the cooler side of the grill to finish cooking over indirect heat. Cover and cook, occasionally rearranging the pieces to ensure even cooking, until an instant-read thermometer registers 165°F (breast pieces) to 170°F (leg pieces), 30 to 45 minutes.

Generously brush the glaze on the chicken and flip glaze side down over to the hotter part of the grill. Cook until the glaze is bubbly and deep red, 30 to 60 seconds. Brush more glaze on the top of the chicken, flip, and cook for 30 to 60 seconds more. Serve immediately.

Pork Chops with Maple-Ginger Pan Sauce

There's probably a bottle of pure maple syrup in your refrigerator right now, awaiting your next batch of pancakes. But, if that's all you're using it for, you're missing out. Here, the maple syrup adds an earthy sweetness to the dish and its flavor pairs well with pork and peppery spices like ginger. This method is also a good way to cook very thin pork chops without drying them out.

• 4 thin (1/2-inch) boneless center-cut pork chops
• 1/4 cup all-purpose flour
• 3/4 cup homemade or low-salt chicken broth or water
• 2 Tbs. dark rum
• 1 Tbs. pure maple syrup, preferably grade B
• Kosher salt and freshly ground black pepper
• 2 Tbs. olive oil; more if needed
• 1 Tbs. minced fresh ginger
• 1 medium clove garlic, finely chopped
• 1-1/2 Tbs. unsalted butter
• 1 Tbs. finely chopped fresh cilantro
• 1/2 Tbs. finely chopped fresh mint

Rinse the pork chops and pat them dry. Put the flour on a plate. Combine the broth or water, rum, and maple syrup in a measuring cup or small bowl; set aside. Generously season the pork chops on both sides with salt and pepper. Dredge the chops in the flour and shake off the excess.

Heat a large (10 or 12 inch) skillet on medium-high heat for 1 min. Add the olive oil, and when it’s hot, set the chops in the pan (if they won’t fit without crowding, cook them in batches). Cook until one side is light golden, about 2 min. Turn the pieces and cook until the other side is light golden and the meat is cooked through but still moist, another 1 to 2  min. (Because the meat is so thin, it can’t get more than light golden on each side without becoming overcooked and dry.) Transfer the chops to a plate and repeat with the remaining chops, if necessary.

Add the ginger and garlic to the pan and stir constantly until they begin to turn golden, 5 to 10 seconds, and then immediately add the maple-rum mixture to the pan. Use a wooden spoon or spatula to scrape up the browned bits and help them dissolve. Boil until the sauce has reduced by about two-thirds and is nicely saucy, 3 to 4 min. Off the heat, add the butter, swirling the pan vigorously (or whisking) as it melts so it emulsifies the sauce. Season to taste with salt and pepper. Spoon the sauce over the pork and then sprinkle on the cilantro and mint. Serve right away.

Maple-Thyme Roast Chicken

• 4-lb. whole chicken, rinsed and patted dry
• Kosher salt and freshly ground black pepper
• 1/3 cup pure maple syrup
• 2 Tbs. vegetable oil
• 2 Tbs. balsamic vinegar
• 1 Tbs. chopped fresh thyme
• 1/8 tsp. cayenne

Position a rack in the upper third of oven and heat the oven to 400°F. Set the chicken on a cutting board, breast side down. Use kitchen shears to cut along both sides of the backbone to remove it. Flip the chicken over and press down on the breasts with the heels of your hands to flatten it a little. Rub 3/4 tsp. salt and 1/4 tsp. pepper all over the chicken and set it breast side up in a 9x13-inch baking dish (the chicken should fit snugly).

In a small bowl, whisk the maple syrup, oil, vinegar, thyme, and cayenne with 1 tsp. salt. Pour the mixture evenly over the chicken. Sprinkle the chicken with 1/4 tsp. salt and several grinds of black pepper. Roast the chicken, basting or brushing it occasionally with the pan juices, until an instant-read thermometer inserted in the deepest part of the thigh registers 170° to 175°F, 45 to 50 minutes. (Keep an eye on the pan juices; if they seem to be burning, add a couple of tablespoons of water to the bottom of the pan.)

Let the chicken rest for a few minutes, cut it into pieces, drizzle it generously with the pan juices, and serve immediately

Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 1-1/2 cups pecans
• 2 Tbs. maple sugar
• 1 Tbs. maple syrup
• 1/2 tsp. kosher salt

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
• About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1/2 tsp. ground cardamom
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 1/4 tsp. kosher salt
• 1 cup heavy cream
• 1/2 tsp. pure vanilla extract
• 1-1/2 cups sugar
• 2 extra-large eggs
• 1/4 cup crème fraîche
• 1-1/2 cups maple pecans

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.

Maple-Walnut Tart

For a delicious riff on pecan pie, look no further than this sweet, earthy tart. Toasting the nuts helps release their oils and intensify their flavor; it also helps keep them crisp in the sugary filling. Be sure to use maple syrup and maple extract labeled “all-natural” or “pure” for real, not artificial, maple flavor.

For the dough

• 8 oz. (1-3/4 cups) unbleached all-purpose flour; more for rolling
• 1 Tbs. granulated sugar
• 1/2 tsp. kosher salt
• 6 oz. (3/4 cup) unsalted butter, cut into 24 small pieces and frozen
• 1 large egg yolk
• 1/4  tsp. fresh lemon juice
• 3 to 4 Tbs. ice water
• Cooking spray

For the filling

• 2 large eggs
• 3 large egg yolks
• 1 tsp. pure maple extract
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1 cup pure maple syrup
• 3/4 cup granulated sugar
• 2-1/2 oz. (5 Tbs.) unsalted butter
• 8 oz. (2 cups) chopped walnuts, toasted

Make the dough

Pulse the flour, sugar, and salt in a food processor once or twice to combine. Add the butter and pulse until the mixture is pebbly, with some pea-size bits of butter.

In a small bowl, whisk together the egg yolk, lemon juice, and 3 Tbs. of the ice water. Pour the mixture through the feed tube of the food processor, pulsing to combine. The dough mixture should be moist but should not come together into a ball. If a small handful of dough pressed together does not adhere, add the remaining 1 Tbs. ice water, pulsing to combine.

Turn the dough mixture onto a piece of plastic wrap; gather the plastic around the dough, pressing the dough into a disk. Wrap tightly in additional plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Before rolling, let the dough stand at room temperature for about 15 minutes to become pliable. Lightly coat a rolling pin with flour and roll the dough on a lightly floured surface into a 15-inch circle. Lightly coat a round 9-1/2 x1-inch fluted metal tart pan with a removable bottom with cooking spray. Roll the dough around the rolling pin and carefully unroll over the tart pan. Gently press it into the bottom and up the sides of the pan without stretching. Trim the excess, leaving a 1-inch overhang. Fold the overhang inside the tart and press against the sides to make a double wall about 1/4 inch higher than the tart pan (this will offset any shrinkage during baking). Wrap the tart shell in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Position a rack in the lower third of the oven and heat the oven to 425°F. Line the tart shell with parchment and add enough beans or pie weights to fill the shell. Bake on a heavy-duty rimmed baking sheet until the edges are firm and starting to brown, 15 to 20 minutes. Carefully lift the parchment and weights from the tart shell. Continue to bake until the bottom of the shell is pale golden, 5 to 7 minutes more. Let cool on the baking sheet on a rack and reduce the oven temperature to 350°F.

Make the filling

In a medium bowl, whisk together the eggs, yolks, maple and vanilla extracts, and the salt. Set aside.

In a 2-quart saucepan, combine the maple syrup and the sugar and cook over medium-high heat, stirring constantly until the sugar is dissolved and the mixture just starts to boil, about 3 minutes. Reduce the heat to medium and add the butter, stirring until melted. Remove from the heat and let cool for 1 minute.

Slowly whisk the warm syrup into the egg mixture, drizzling it in about 1/4 cup at a time and whisking continuously to prevent the hot syrup from cooking the eggs.

Fill and bake the tart

Fill the tart shell with the chopped walnuts. Carefully ladle the filling over the walnuts to within 1/4 inch of the rim (do not overfill; there may be a little filling left over). Bake the tart until it is just set in the center, 30 to 40 minutes (if the crust is golden-brown before the filling is set, cover the edges loosely with foil). Cool completely on the baking sheet on a rack.

Carefully remove the tart rim. Slide a long, flat spatula between the pastry and the pan bottom and transfer the tart to a serving platter.

Persimmon Cake with Crème Fraîche and Maple Pecans

Crisp, crunchy varieties of persimmons, like Fuyus, are great eaten out of hand, sliced into salads, and diced into salsas, but this cake, inspired by farmer James Birch of Flora Bella Farm, is the perfect way to show off the softer Hachiya types, which need to be completely soft before they are eaten. I love that these persimmons actually taste of fall and winter— as if they have been grown in fields of cinnamon, nutmeg, and clove. It’s very strange but so magical to have those flavors reinforced by the fruit itself. This is a great one for the Thanksgiving or Christmas buffet.

For the maple pecans

• 1-1/2 cups pecans
• 2 Tbs. maple sugar
• 1 Tbs. maple syrup
• 1/2 tsp. kosher salt

Tip:

Maple sugar can be found at Trader Joe’s, Whole Foods, specialty stores, and of course, online. Although you can substitute turbinado or even brown sugar, the maple sugar makes it extra maple-y and special.

For the cake

• 1-3/4 cups (approximately 3-1/2 sticks) unsalted butter, at room temperature, plus a little for the pan
• About 3 ripe Hachiya persimmons (to yield 1 cup puréed flesh)
• 2-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1/2 tsp. ground cardamom
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. ground cinnamon
• Pinch ground cloves
• 1/4 tsp. kosher salt
• 1 cup heavy cream
• 1/2 tsp. pure vanilla extract
• 1-1/2 cups sugar
• 2 extra-large eggs
• 1/4 cup crème fraîche
• 1-1/2 cups maple pecans

Make the maple pecans

Heat oven to 350° F.

Line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl. Spread evenly across the prepared baking sheet. Bake, stirring every few minutes, for about 10 minutes, or until toasted. Set aside until ready to finish the cake.

Make the cake

Heat the oven to 350° F.

Prepare a 10-inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 Tbs. butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty. Set aside to cool.

Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

In another bowl, combine the purée, 1/4 cup cream, vanilla, and cooled browned butter.

Paddle the remaining 1-1/2 cups butter and the sugar in the bowl of a stand mixer at medium-high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the flour mixture and persimmon-purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.