Category: Recipes

Peaches in maple whiskey syrup

Peaches Canned in Maple Whiskey Syrup

We have had an exceptional peach season here in Vermont! This is the first time my trees really produced and the branches are bent right to the ground. I was worried the tree might break so I picked a bunch of peaches to remove some of the weight. Naturally I found a way to preserve them with maple syrup!

Assemble:

10-12 pounds of peaches

2 cups of water

2 1/2 cups maple sugar

1/2 cup maple syrup

1 vanilla bean

1/3 cup of whiskey

First,

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Applewood Smoked Brined Chicken

Applewood Smoked Chicken

Awhile ago, a windstorm blew down one of my favorite apple trees. Matt, ever the optimist, suggested we make some apple chips for smoking meat. It has turned out to be one of my favorite dishes. I start the day before with a maple/lemon brine and then plan on 4 hours for smoking the next day. The result is fall off the bone deliciousness!

Start with a brine the day before,

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Delicata Squash with Maple Sugar and Butter

Delicata Squash with Maple Sugar and Butter


Delicata squash is in season in September and October in Vermont. It is a small winter squash with very delicate skin, making that part edible. It’s easy to grow, and also readily available at farmstands and grocery stores.

Preheat the oven to 350. Slice two delicata in half, lengthwise, and scoop out the seeds. Slice each half into 1 inch pieces.

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Maple Sugar Chocolate Fallen Cake

Maple Sugar Chocolate Fallen Cake

This was our New Year’s Eve dessert. There’s really not much to say, but that 2019 was off to a great start!

  • ½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
  • ¾ cup plus 2 Tbsp. granulated maple sugar, divided, plus more for pan
  • 10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
  • 2 tablespoon vegetable oil
  • 6 large eggs
  • 2 tablespoon natural unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt
  • Preheat oven to 350°.
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Maple Bourbon Lime

Maple Bourbon Lime

What is finer than the confluence of maple syrup, bourbon and freshly squeezed lime juice? This cocktail is perfect for a summer evening, and so easy to make. 

Measure into a glass:

1 ounce bourbon

½ ounce VT maple syrup

½ ounce lime juice

Stir well, add ice and stir again to slightly melt ice into cocktail. Top with a piece of lime.

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Allspice Dram

Allspice Dram


The Allspice Dram has a quintessential fall flavor, and is very fun to make. Allspice berries are the fruit of the pimento bush, so you’ll also see this called pimento dram. Most drams are made with simple syrup, but ours, of course, is made with Vermont maple syrup! You need a high proof rum or vodka. I prefer rum and always try to go with a local variety. Smuggler’s Notch Distillery makes a perfect light rum for this dram.

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Magic Maple Citrus Cooler

Magic Maple Citrus Cooler

This is a nice fruity, bubbly and complex cocktail. Magic Hat #9 is a local ale with a bit of an apricot taste. It enhances the citrus nicely and adds some bubbles!

2 oz bourbon

½ oz orange liqueur

½ half oz lemon juice

½ half oz maple syrup

stir, add ice, top with half can of Magic Hat #9

stir and garnish with a nice sprig of mint

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Maple Bourbon Smash

Maple Bourbon Smash

Maple and bourbon pair very well. This cocktail is fresh and citrusy, but also carries the depth of bourbon. Delicious!

1/2 ounce pure VT maple syrup

1/2 ounce fresh orange juice

1/4 ounce fresh lemon juice

4 dashes Angostura bitters

1/2 orange wheel

2 ounces bourbon

1 1/2 ounces seltzer

In a rocks glass, combine the maple syrup with the orange juice,

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Maple Negroni

Maple Negroni This feels like a perfect fall cocktail. Slightly sweet but also retains the crisp flavor of Compari. Maple replaces the standard simple syrup and creates a much deeper flavor.

1 ounce maple syrup

1 ounce gin

1 ounce Compari

1 ounce sweet vermouth

½ orange wheel

Add all ingredients except the orange to a cocktail shaker. Shake with ice and serve with one large cube and the orange.

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Sunday Chicken Wings

Sunday Chicken Wings

This is a nice winter dish, best made on a day that you’re at home for a long afternoon. We always use Misty Knoll wings as they’re a humane, free range farm. Cooking times vary, and you can change the cooking liquid to accommodate your tastes.

Start with 2 packages of wings (generally 2-3 pounds).

Sprinkle with salt, pepper, garlic powder and a little olive oil.

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