Pure maple syrup can be used in some many ways in the kitchen and on the grill. Here are a few of our favorites. If you have a recipe you like to share please sent it to us by email and we'll add it to the list!
RAISED YEAST WAFFLES
- 1/2 cup warm water
- 1 package dry yeast
- 2 cups warm milk
- 1/2 cup (1 stick ) butter, melted
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 cups all-purpose flour
- 2 eggs
- 1/4 teaspoon baking soda
- Maple syrup, for serving
- Use a large mixing bowl, the batter will rise to double its original volume. Put water in the mixing bowl and sprinkle in yeast. Let stand to dissolve 5 minutes.
- Add milk, butter, salt, sugar, and flour to yeast mixture and beat until smooth and blended ( You can use a hand-rotary beater to get rid of the lumps). Cover bowl with plastic wrap and let stand overnight at room temperature.
- Just before cooking to waffles, beat in eggs, add baking soda, and stir until well mixed. The batter will be very thin. Pour 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until golden and crisp. This batter will keep for several days in the refrigerator.
BARREL AGED OIL & VINEGAR DRESSING
- 2 Tbs extra virgin olive oil
- 2 Tbs apple cider vinegar
- 1 Tbs Old State Farms Bourbon or Rye Whiskey barrel aged maple syrup
- 1 tsp salt
- 1 tsp pepper
- 1/2 tps oregano
- 4 cups fresh baby greens
whisk together oil, vinegar, maple syrup, salt, pepper and oregano in a small bowl. Pour over fresh greens and toss lightly. Top with fresh slices of pear or apple, roasted pecans, blue or goat cheese.
Grilled Salmon with Chipotle infused maple syrup
- 2 lbs fresh salmon fillets (with skin on)
- 2 Tbs grape seed oil
- 2 tsp kosher salt
- 2 tps freshly ground black pepper
- 2 Tbs Chipotle infused pure maple syrup
Granulated maple sugar
Bring 4 cups Grade A rich amber pure maple syrup to a boil in medium sauce pan. Watch the boiling syrup carefully, if excessive foam builds on the surface use a 1/4 tbs of butter to reduce the foam. Boil the syrup to 255-260F. Using a stand mixer or wooden spoon beat the syrup for 4-5 minutes or until it reaches the consistency of brown sugar. Be VERY careful when stirring hot syrup, steam will continue to rise from the cooling syrup. Once the syrup is granulated continue stirring every 3 to 4 minutes until all the moisture is released. Store in an air tight container.