Pantry & Herbs | Saveur

21 Sweet and Savory Ways to Make the Most of Maple Syrup

SAVEUR Editors — Mon, 18 Mar 2019 22:33:23 +0000

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

There’s no better time to make use of maple syrup than in late winter and early spring, when the trees are tapped and the sap is boiled and bottled throughout the Northeast and Canada. We love the woody sweetness it adds to crêpes, bread pudding, and pie, but maple syrup isn’t just for desserts—it also pairs well with roasted meats and vegetables (especially those that are orange). Here are our best recipes starring the liquid gold.

Maple-Marinated Mustard Seeds

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais likes to call this punchy, savory-sweet condiment “mustard caviar.” Use it to up the luxe factor on your next cheese plate or charcuterie board. Get the recipe >

Maple Parsnip Soup

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Maple syrup brings out the natural sweetness of parsnips in this silky soup topped with crunchy, homemade garlic-thyme croutons. Get the recipe >

Maple Pork Shank With Buttered Cabbage

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Transform a pork shank into a flavorful, company-worthy centerpiece by braising it with maple syrup and serving it on a bed of bacon-studded greens. Get the recipe >

Spicy Maple Roasted Chicken With Sweet Potato Oven Fries

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

Maple syrup sweetens the spice paste—fragrant with cumin, coriander, fennel, ginger, turmeric, and cinnamon—used to marinate a whole bird in this hearty supper from British Indian chef Romy Gill. Get the recipe >

New England-Style Baked Beans

Photo: Murray Hall • Food Styling: Thu Buser

Maple syrup adds sweetness and depth to these beans slow-cooked with smoky bacon or salt pork. Serve with plenty of brown bread to mop up all that luscious sauce. Get the recipe >

Molly O’Neill’s LongHouse Granola

Maura McEvoy

The recipe for this life-changing granola comes from the late chef and food writer Molly O’Neill. It’s chock-full of oats, nuts, seeds, coconut, and raisins and is sweetened with a combo of maple syrup and honey. Get the recipe >

Canadian Butter Tarts

Christopher Testani

Maple syrup is integral to the gooey, runny interior that these beloved sweet treats are known for. We highly recommend eating them over a plate to catch any filling that pours out. Get the recipe >

Cast Iron Squash Pudding

Christina Holmes

In this cakelike dessert from legendary Montreal restaurant Joe Beef, maple syrup brings out the earthy sweetness of the two types of squash—butternut and delicata. Get the recipe >

Crêpes With Maple Sugar and Syrup

Matt Taylor-Gross

It’s no surprise that these thin pancakes are layered and rolled with both maple syrup and sugar, as the dish comes from Bas-St-Laurent, Quebec’s second-largest maple syrup-producing region. Get the recipe >

Apple and Kale Salad With Black Sesame-Maple Cashews

Matt Taylor-Gross

Coated with maple syrup and black sesame seeds, crunchy cashews not only elevate this simple salad, but they also make an excellent snack on their own. Get the recipe >

Maple and Mustard-Glazed Ham

Ariana Lindquist

Celebrated chef Hugh Acheson balances out the sharpness of Dijon mustard and tanginess of cider vinegar with maple syrup in the glaze for this showstopping fresh ham. Get the recipe >

Bread Pudding With Caramel Sauce

Gemma and Andrew Ingalls

Maple syrup enriches the batter for this bread pudding redolent with cinnamon and studded with raisins. Get the recipe >

Maple Syrup Milkshake

Yossy Arefi

Vanilla ice cream is the perfect partner for maple syrup in this four-ingredient milkshake. Get the recipe >

Maple Pumpkin Brûlée Pie

Andrew Ingalls

Maple syrup is folded into the warmly spiced filling of this riff on the classic dessert. A dramatic caramelized top serves as the perfect finishing touch. Get the recipe >

Carrots Vichy

Ariana Lindquist

In the traditional version of this French side, carrots are cooked in water with sugar and butter to create a glaze. Here, chef Hugh Acheson swaps out the sugar for maple syrup and adds fresh marjoram and chiles, yielding an earthier dish with just the right amount of heat. Get the recipe >

Maple Syrup-Roasted Tomatoes

Landon Nordeman

Transform humdrum cherry or grape tomatoes into flavor bombs by cooking them low and slow in the oven with maple syrup, thyme, and garlic. Get the recipe >

Wild Rice Soup With Maple Syrup

Landon Nordeman

Sweet maple syrup plays nicely with earthy mushrooms and thyme in this rich, creamy soup. Get the recipe >

Maple Syrup Dumplings

Landon Nordeman

Spoonfuls of buttery dough are cooked in a pot of boiling maple syrup for these rich dumplings. Get the recipe >

Maple-Glazed Carrots With Hazelnut Crumbs

Andre Baranowski

Juicy orange segments cut through the sweetness of maple syrup in this colorful, beautifully balanced side dish finished with fresh cilantro. Get the recipe >

Maple Squares with Walnuts

Todd Coleman

This one’s for the real maple heads: these chewy dessert squares call for both maple syrup and maple sugar. Serve them in shallow bowls with a splash of cream on top. Get the recipe >

Wet Nuts

Todd Coleman

This popular sundae topping gets its gooey sweetness from a mixture of maple syrup and light corn syrup. Get the recipe >

The post 21 Sweet and Savory Ways to Make the Most of Maple Syrup appeared first on Saveur.

Maple-Marinated Mustard Seeds

Laurent Dagenais — Wed, 15 Apr 2026 17:29:17 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

“If you want to impress your guests the next time you have people over, add maple-marinated mustard seeds to a beet salad or charcuterie board. For extra points, tell them it’s mustard caviar!” —Laurent Dagenais

Makes: 1 quart

Time: 15 minutes

Ingredients

8 coriander seeds
6 black peppercorns (optional)
2 cloves
1¼ cups white wine vinegar, plus more if needed
¾ cup yellow mustard seeds
½ cup maple syrup, plus more if needed
2 bay leaves
Kosher salt

Instructions

To a small pot over medium-low heat, add the coriander seeds, peppercorns if desired, and cloves and cook until fragrant, about 2 minutes. Add the vinegar, mustard seeds, maple syrup, bay leaves, a pinch of salt, and ½ cup of water and bring to a boil over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes. Remove from the heat and set aside to cool to room temperature.
Taste and add more vinegar or maple syrup if desired. Transfer to a sterilized jar and refrigerate. After a few days, the mixture might be thick thanks to the mustard seeds absorbing the liquid. If needed, add 1 teaspoon of vinegar to thin it out. Once opened, the mustard seeds can be stored in the fridge for up to 6 months.

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Maple Parsnip Soup

Laurent Dagenais — Wed, 15 Apr 2026 17:27:48 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

“The combination of parsnip and maple is just incredible. I can’t tell you why, but it’s legendary,” writes Montreal-based chef Laurent Dagenais in his cookbook Always Hungry! We can attest that the syrup brings out the natural sweetness of the root vegetable, and while the resulting soup is delicious on its own, a handful of homemade garlic-thyme croutons and a drizzle of olive oil take it over the top.

Makes: 4–6

Time: 1 hour

Ingredients

For the soup:

2 Tbsp. unsalted butter
2 Tbsp. olive oil, plus more for drizzling
6 large parsnips (about 5 lb.), peeled and cut into ½-in. pieces
4 garlic cloves, crushed
1 leek (white and light green parts only), coarsely chopped
1 small onion, thinly sliced
3 Tbsp. maple syrup
2 Tbsp. coarsely chopped rosemary leaves
½ tsp. coarsely chopped thyme leaves, plus whole sprigs for garnish
¾ cup dry white wine
4 cups vegetable stock, plus more if needed
1 cup heavy cream
Kosher salt and freshly ground black pepper

For the croutons:

1 Tbsp. unsalted butter
1 Tbsp. olive oil
¼ tsp. coarsely chopped thyme leaves
2 garlic cloves, crushed
½ small baguette (about 4 oz.), cut into 1-in. cubes (about 2 cups)

Instructions

Make the soup: To a large pot over high heat, add the butter and olive oil. When it’s hot and shimmering, add the parsnips and cook, stirring occasionally, until nicely browned in spots, 6–8 minutes. Turn the heat to medium, add the garlic, leek, and onion, and cook, stirring occasionally, until the onion is softened and translucent, about 10 minutes.
Stir in the maple syrup, rosemary, and thyme. Add the wine and cook, scraping up any browned bits, until reduced by half, 2–3 minutes. Add the stock, bring to a boil, and cook until the parsnips are tender, 20–25 minutes. Turn the heat to medium-low, stir in the cream, and simmer for 2 minutes.
Transfer the mixture to a blender or food processor and carefully purée, adjusting the consistency with more stock if needed (or purée in the pot using an immersion blender). Return to the pot, season to taste with salt and black pepper, and keep warm.
Make the croutons: To a medium skillet over medium-high heat, add the butter and olive oil. When it’s hot and shimmering, add the thyme, garlic, and bread and cook, stirring frequently, until crusty and golden, 5–6 minutes.
Divide the soup into bowls, garnish with the croutons and a thyme sprig, and drizzle with oil.

The post Maple Parsnip Soup appeared first on Saveur.

Maple Pork Shank With Buttered Cabbage

Laurent Dagenais — Wed, 15 Apr 2026 17:25:55 +0000

Photo: Renaud Robert and William Langlais (Courtesy Robert Rose) • Food Styling: Laurent Dagenais

Montreal-based chef Laurent Dagenais first made this showstopping main at a cabane à sucre, or sugar shack, in Quebec to celebrate maple syrup season. Here, the ingredient is used to glaze the pork as it braises in the oven.

Makes: 2–4

Time: 3 hours 40 minutes

Ingredients

For the pork shank:

One 1–1½-lb. pork shank
2 Tbsp. olive oil
3 garlic cloves, finely chopped
2 fresh thyme sprigs
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
¼ cup maple whiskey or regular whiskey
1 cup dry white wine
1 quart pork or chicken stock
½ cup maple syrup
Kosher salt and freshly ground black pepper

For the buttered cabbage:

Kosher salt and freshly ground black pepper
1 medium green cabbage, thinly sliced
5 oz. thick-cut bacon, cut into 1- by ½-in. pieces
8 Tbsp. unsalted butter, divided
1 Tbsp. olive oil
3 garlic cloves, thinly sliced
2 fresh bay leaves
1 large carrot, peeled and thinly sliced
1 medium white onion, finely chopped
1 cup dry white wine
1¼ cups vegetable stock

Instructions

Make the pork shank: Position a rack in the center of the oven and preheat to 350°F. Using a sharp knife, score the pork shank all over in a crosshatch pattern, cutting through the skin but not through the meat and spacing the cuts about ½ inch apart.
To a large ovenproof skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the shank and cook on all sides until browned and crispy, 12–14 minutes. Add the garlic, thyme, bay leaves, carrot, and onion and cook, stirring occasionally, until the onion is translucent and the vegetables are softened but not yet browned, 5–7 minutes. Add the whiskey, then carefully light with a long match or stick lighter to flambé, gently shaking until the flames subside. Add the wine and simmer until the liquid has reduced by half, 3–5 minutes. Add the pork stock and maple syrup, season lightly with salt and black pepper, and bring to a boil.
Bake, turning the shank every 30–40 minutes, until the pork is glazed and glossy and the meat breaks apart easily when pierced with a fork, about 3 hours.
Meanwhile, make the buttered cabbage: Bring a large pot of generously salted water to a boil, add the cabbage, and cook until just wilted, 2–3 minutes. Drain and set aside.
To a large skillet over medium-high heat, add the bacon and cook, stirring frequently, until browned and crispy, 6–8 minutes. Transfer to a strainer set over a small bowl (reserve bacon fat for another use).
Return the skillet to medium heat and add 4 tablespoons of the butter and the oil. When the butter has melted, add the garlic, bay leaves, carrot, and onion, season with salt and black pepper, and cook, stirring frequently, until the onion is translucent and tender, 8–10 minutes. Stir in the cabbage and continue cooking 2 minutes more. Return the bacon to the skillet, add the wine, bring to a simmer, and cook until the liquid has reduced by three-quarters, 5–7 minutes. Add the vegetable stock and bring to a boil. Cover and cook until the cabbage is tender, 25–30 minutes. Remove from the heat, then stir in the remaining butter, cover, and set aside to rest for 10 minutes.
Scoop the cabbage onto a wide platter, then nestle the shank on top. Drizzle over some of the braising juices and serve hot.

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Braised Kabocha Squash With Ginger

A-Mui Huang — Mon, 13 Apr 2026 22:07:35 +0000

Belle Morizio

This fragrant, five-ingredient Taiwanese side dish can also be made with butternut squash. Travel writer Matt Gross learned how to make this recipe from A-Mui Huang, a home cook in Taipei.

Featured in “Taipei Family Style” by Matt Gross in the April 2010 issue.

Makes: 4

Time: 30 minutes

Ingredients

1 Tbsp. vegetable oil
One ½-in. piece fresh ginger, peeled and sliced into ⅛-in.-thick coins
1 small kabocha squash (about 2½ lb.), peeled, seeded, and cut into 1½-in. cubes
2 tsp. sugar
½ tsp. kosher salt

Instructions

To a large skillet over high heat, add the oil. When it’s hot and shimmering, add the ginger and cook until fragrant and softened slightly, about 2 minutes. Stir in the squash, sugar, salt, and ½ cup of water. Bring to a boil, then cover, turn the heat to medium, and cook, stirring occasionally, until the squash is tender when pierced with a fork, 8–12 minutes. Transfer to a bowl and serve hot.

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Tsoureki (Greek Easter Bread)

SAVEUR Editors — Mon, 18 Mar 2019 22:26:57 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

Tsoureki is a sweet, brioche-like Greek Easter bread that’s braided and shaped into a circle or two long loaves. It’s typically perfumed with mahlepi, the seeds of Mediterranean wild cherries, and adorned with red-dyed eggs, which signify spring and new life, while the deep crimson hue represents the blood of Christ. The Lenten fast is traditionally broken with tsoureki, magiritsa (a lamb soup finished with avgolemono sauce), and a bowl of red Easter eggs. You can also sprinkle the loaves with sesame seeds or sliced almonds after brushing them with egg wash in step 5.

Makes: 2 loaves

Time: 1 hour 30 minutes

Ingredients

2 cups whole milk, warmed to 100°F
Two ¼-oz. packages active dry yeast
9–10 cups cake flour, divided, plus more for dusting
1½ cups sugar, divided
2 tsp. mahlepi
8 Tbsp. unsalted butter, melted and cooled, plus more for greasing
6 large eggs, divided
2 tsp. kosher salt
1 Tbsp. grated lemon zest
1 Tbsp. grated orange zest
2 red-dyed hard-boiled eggs

Instructions

In a large bowl, stir together the milk and yeast until the yeast is dissolved. Stir in 1 cup of the flour and ½ cup of the sugar. Cover the bowl with plastic wrap and set aside until bubbly and slightly risen, about 1 hour.
To a small bowl, add the mahlepi and ½ cup of simmering water and soak for 5 minutes. Strain into a liquid measuring cup, discarding the mahlepi, and set the liquid aside to cool.
To the yeast mixture, stir in the mahlepi-scented liquid. Mix in the butter and 5 of the eggs. Sift in the salt, 8 cups of the flour, and the remaining sugar. Add the lemon and orange zest and stir with a wooden spoon until combined. Turn the dough out onto a floured surface and knead, adding more flour if needed, until smooth, about 10 minutes. Form into a ball and place in a lightly greased bowl. Cover with a kitchen towel and set aside until doubled in size, about 2 hours.
Return the dough to a floured surface. Divide into 6 pieces, rolling each piece into a rope about 15 inches long. For each loaf, tightly braid 3 ropes, then press 1 dyed egg near the end of each braid. Set aside on a lightly greased baking sheet until doubled in size, about 1 hour.
Meanwhile, position a rack in the center of the oven and preheat to 350°F. In a small bowl, whisk the remaining egg. Brush the bread with the beaten egg and bake until golden, 40–50 minutes. Set aside to cool for 30 minutes before serving

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Persian Tamarind-Stuffed Fish

Louisa Shafia — Mon, 18 Mar 2019 22:36:34 +0000

Matt Taylor-Gross

A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, this festive dish is perfect for Nowruz, the Persian New Year. Find barberries in well-stocked Middle Eastern grocery stores or online.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Makes: 4

Time: 1 hour 10 minutes

Ingredients

½ cup barberries
6 Tbsp. olive oil, divided, plus more for greasing
1 large onion, thinly sliced
½ cup whole raw almonds, coarsely ground
¼ cup tamarind paste
4 garlic cloves, finely chopped
⅓ cup finely chopped cilantro leaves
⅓ cup finely chopped parsley leaves
⅓ cup finely chopped tarragon leaves
4 trout, cleaned and butterflied
Kosher salt and freshly ground black pepper
Lime wedges, for serving

Instructions

To a small bowl, add the barberries and enough warm water to cover. Set aside to soak for 30 minutes, then drain.
To a large skillet over medium-high heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion and cook until light brown, about 10 minutes. Turn the heat to medium and continue cooking, stirring occasionally, until deep brown, about 30 minutes more.
Meanwhile, position two racks in the upper half of the oven and preheat to 375°F. Grease two baking sheets with oil and set aside.
Add the almonds, tamarind, garlic, and reserved barberries to the onion mixture and cook, stirring occasionally, until fragrant, about 10 minutes. Remove from the heat and stir in the cilantro, parsley, and tarragon.
Divide the trout between the prepared baking sheets and open them up skin-side down. Season with salt and black pepper. Spread about ½ cup of the stuffing from head to tail down one side of each fish and close the other side over the stuffing, tucking in any excess. Brush the skins with the remaining oil. Bake for 15 minutes. Turn the oven to broil and cook until the skins are golden, 3–4 minutes more. Transfer to a platter and serve with lime wedges for squeezing.

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Kuku Sabzi (Persian Herb Frittata)

Louisa Shafia — Mon, 18 Mar 2019 22:20:36 +0000

Matt Taylor-Gross

Green herbs are highly prized in Iranian cooking. At Nowruz, the Persian New Year, they become the focus of dishes like this frittata known as kuku sabzi. This version from chef and cookbook author Louisa Shafia is loaded with cilantro and parsley, plus toasted walnuts and dried rose petals. You can serve it warm or at room temperature; it’s great both ways.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Makes: 6

Time: 35 minutes

Ingredients

3 Tbsp. olive oil
½ cup finely ground walnuts
2 tsp. crushed dried rose petals
2 garlic cloves, finely chopped
1 cup tightly packed cilantro leaves, finely chopped
1 cup tightly packed parsley leaves, finely chopped
1 bunch scallions, finely chopped
8 large eggs, lightly beaten
Kosher salt and freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 350°F. To a medium nonstick, heatproof skillet over medium heat, add the oil. When it’s warm, add the walnuts, rose petals, and garlic and cook, stirring occasionally, until fragrant, about 4 minutes. Stir in the cilantro, parsley, and scallions and continue cooking until wilted, about 2 minutes more. Pour in the eggs and season with salt and black pepper. Bake until the frittata springs back lightly when touched, about 15 minutes. Set aside to cool slightly, then transfer to a serving platter. Serve warm or at room temperature.

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Baghali Polo (Persian Dill and Fava Bean Rice)

Farideh Sadeghin — Thu, 19 Mar 2026 16:29:00 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

In this classic Iranian dish, fluffy basmati rice is layered with tender, buttery fava beans and grassy fresh dill, then steamed until a golden, crisp layer known as tahdig, meaning “bottom of the pot” in Farsi, forms. Brewed saffron water is also splashed between the layers for extra flavor and fragrance. Baghali polo is commonly served alongside braised lamb or a whole fish for Nowruz, the Persian New Year celebrating the first day of spring. If fava beans are difficult to find, lima beans are a great alternative. For best results, use a pot with a tight-fitting lid.

Makes: 4–6

Time: 1 hour 5 minutes

Ingredients

2½ cups basmati rice
Kosher salt
12 oz. thawed frozen shelled fava beans (1 lb. unshelled)
1 bunch dill, finely chopped (about ½ cup)
¼ tsp. finely ground saffron threads
1 Tbsp. olive oil
3 Tbsp. unsalted butter, cubed

Instructions

In a medium bowl, wash the rice by rinsing and draining it a few times until the water runs clear. Cover with water and set aside to soak for 2 hours, then drain.
Bring a large pot of generously salted water to a boil. Add the rice and cook until just tender, about 5 minutes. Drain, then transfer to a large bowl and stir in the fava beans and dill.
In a small heatproof bowl, stir together the saffron and ¼ cup of boiling water.
To a medium nonstick pot over medium-high heat, add the oil and enough of the rice mixture to completely cover the bottom of the pot. Add about 1 tablespoon of the saffron water and mix to combine, then gently press the rice mixture into an even layer. Keep layering the rice in the pot and drizzling on more of the saffron water until you’ve used up both.
Using the handle of a wooden spoon, poke 5–6 holes throughout the rice. Nestle the cubes of butter into the holes. Wrap a towel around the pot lid and cover. Cook until evenly browned along the edges, about 10 minutes. Turn the heat to low and continue cooking until the rice has steamed and is completely cooked through, about 50 minutes more. Remove from the heat, then run the entire bottom of the pot under cold water. Remove the lid and put a large plate on top. Quickly and carefully invert the pot to release the tahdig onto the plate. If it doesn’t release, simply scoop the rice onto the plate, remove the tahdig from the bottom of the pot, and serve it on top or on the side.

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Steamed Marmalade Pudding With Toffee Sauce

Lynne Mallison — Tue, 27 Nov 2018 15:17:16 +0000

Photo: Grant Cornett • Food Styling: Stacy Adimando and Kat Craddock

Bittersweet marmalade mingles with orange-flavored liqueur in this classic British dessert from Lynne Mallinson, who ran a company called Country Puddings in Cumbria, England. The moist individual puddings have a buttery but light and spongy texture, and they come out with a glistening layer of marmalade on top. For easy removal, keep them covered in the steamer with the heat turned off until ready to serve.

Featured in “In England, Pudding is the Definition of Dessert” by Carla Capalbo.

Makes: 4

Time: 50 minutes

Ingredients

For the pudding:

7 Tbsp. unsalted butter, softened, plus more for greasing
½ cup plus 1 Tbsp. bitter orange marmalade, divided
¼ cup plus 1 Tbsp. Cointreau, divided
⅓ cup plus 2 Tbsp. unrefined golden caster sugar or superfine sugar
2 large eggs, beaten
⅔ cup all-purpose flour, sifted
1 tsp. baking powder
½ tsp. kosher salt

For the toffee sauce:

⅓ cup heavy cream
5 Tbsp. salted butter
¼ cup light muscovado sugar

Instructions

Make the pudding: Grease the bottom and sides of four 6-ounce ramekins or dariole molds with butter and set aside. In a flat-bottomed steamer or small pot with a rack set on the bottom, add enough water to reach 2 inches up the sides of the pot. Cover and turn the heat to low.
Meanwhile, in a small bowl, whisk together ½ cup of the marmalade and ¼ cup of the Cointreau. Divide the mixture among the molds. Set aside.
To a stand mixer fitted with the paddle attachment, add the butter and caster sugar and beat on medium-high until light and fluffy, about 5 minutes. Slowly add the eggs, stopping and scraping down the sides of the bowl and paddle as needed. With the mixer on low, add the flour, baking powder, salt, and the remaining 1 tablespoon each of marmalade and Cointreau. Beat until just combined.
Evenly divide the batter among the molds. Cover the top of each with a square of parchment or wax paper and secure with a rubber band. Paper-side up, transfer to the steamer, cover, and turn the heat to medium-low. Steam until the puddings are just set, 25–30 minutes.
Meanwhile, make the toffee sauce: To a small pot over medium heat, add the cream, butter, and muscovado sugar. Bring to a boil, whisking occasionally, then turn the heat to low to maintain a strong simmer. Cook, swirling the pot once or twice, until the sauce is slightly thickened, about 2 minutes. Set aside.
Carefully remove the puddings and discard the paper. Working quickly, invert each onto an individual serving plate, allowing any of the remaining marmalade mixture to drip down. Serve hot, drizzled with the toffee sauce to taste.

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Luqaimat With Saffron Date Syrup

Dona Murad — Tue, 17 Mar 2026 22:47:36 +0000

Doaa Elkady

“Luqaimat are small, deep-fried dough balls soaked in date syrup, popular across the Persian Gulf and eaten during Ramadan and Eid al-Fitr. Their name comes from the Arabic word luqma, meaning “a bite”—luqaimat literally translates to “little bites.” They have crispy shells and soft centers, which makes it hard to eat just one!” —Dona Murad, founder of Librae Bakery

Featured in “3 Festive Eid Desserts By Way of Bahrain and New York” by Zainab Shah.

Makes: About 40

Time: 30 minutes

Ingredients

For the luqaimat:

1¾ cups all-purpose flour
2¾ tsp. sugar
2½ tsp. cornstarch
1 tsp. instant yeast
¼ tsp. fine salt
½ tsp. ground cardamom (optional)
1 Tbsp. labneh
Vegetable oil, for frying
1 Tbsp. plus 2 tsp. toasted sesame seeds

For the saffron date syrup:

¾ cup date syrup
Saffron threads

Instructions

Make the luqaimat: To a large bowl, add the flour, sugar, cornstarch, yeast, salt, and cardamom if desired and stir together with a silicone spatula until fully incorporated. While stirring, gradually add 1 cup of warm water until a thick, stretchy batter forms with no clumps remaining. Mix in the labneh. Add up to 3 tablespoons of additional water if needed, until slightly thicker than pancake batter. Cover the bowl with a damp kitchen towel and set aside at room temperature until the batter is bubbly and doubled in size, 45–60 minutes.
Meanwhile, make the saffron date syrup: To a small pot over low heat, add the date syrup and cook until heated through but not simmering, 3–4 minutes. Remove from the heat and whisk in a pinch of saffron. Set aside.
Into a large pot fitted with a deep-fry thermometer, pour 3–4 inches of oil and turn the heat to medium-high. When the temperature reaches 320–330°F, working in batches, use a tablespoon measure to carefully drop rounds of batter into the oil. Fry, stirring continuously, until the luqaimat are puffed and deep golden brown, 4–5 minutes. Transfer to a wire rack set over paper towels to drain briefly. Immediately drizzle with the warm date syrup and sprinkle with the sesame seeds. Serve warm.

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