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.
Chai Infused Old Fashion cocktail
One of our wholesale customers from Tempe AZ shared this idea with me last week. The twist is substituting our Chai infused pure maple syrup for the simple syrup in the traditional Old Fashion recipe. Over the weekend I tried it using 4 Roses Bourbon, spectacular.
1 tps Old State Farms Chai infused maple syrup
3 dashes Bitters
2 oz of your favorite bourbon whiskey
3 ice cubes, muddled orange slice, garnish with Marciano cherry
Caramel Dipped Apples
1 1-pound box dark brown sugar
16 tablespoons unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M's and candy sprinkles)
Melted dark, milk and/or white chocolate
Whipping cream (if necessary)
Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates.
Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.