My neighbors Have quite the maple sugar factory, tapping many trees on their property and boiling up some excellent syrup. Recently, Sandi, added a volume to my cookbook collection, Maple Syrup Cookbook by Ken Haedrich. The book is filled with maple history, maple tips, and maple lore along with a bunch of recipes. Probably the best information in the cookbook is the simplest one -- how does one substitute the syrup of sugar in general recipes. He states that one measure of sugar requires only 3/4 of a measure of maple syrup. Baking is a bit more complicated.
As you might have guessed, many of the recipes in this cookbook have a autumnal feel to them, like skillet cake, brad pudding, four-bean bake and curried soup. My favorite recipe is a variation on my favorite way to cook root vegetables -- veggies, salt and pepper, butter, syrup and a dash of liqueur. I have an old bottle of maple liqueur someone brought me from Vermont. Its only use is added to vegetables cooked in maple syrup.
But if you don;t have any, by all means, use bourbon!