Category: Savory

Smoked Pulled Pork With Chipotle Maple Barbecue Sauce and Maple Sugar Buns

Maple Spice Rubbed Smoked Pulled Pork

Smoked Pulled Pork served with Maple Sugar Hamburger Buns and Chipotle Maple Barbecue Sauce

This smoked pulled pork takes several hours to make, but will also last several meals (maybe!). Right now we are obeying our governor’s order to stay home, so it feels especially satisfying to spend so much time creating something this delicious. I use a very simple Weber Grill, charcoal and water soaked apple chips. The Chipotle Maple Barbecue Sauce can be used in other meals, as can the Maple Sugar Hamburger Buns. While the trio of pork, barbecue sauce and hamburger buns all include maple, the combination is neither too sweet nor overpowering. In fact, it is comfort food at its best! Enjoy!

3 Pound Pork Shoulder

5 tablespoons Smoked Paprika Maple Spice Rub

The day before you plan to smoke the pork shoulder, rub the spice blend all over it. Refrigerate and remove about an hour before you plan to put it on the smoker. I use a large amount of charcoal and once it’s quite hot, cover it with water soaked apple chips (3-4 large handfuls). Put the pork in a disposable tinfoil pan and then cover tightly with tented foil. Leave a little space between foil and the top of the roast, but fold the foil tightly around the pan. Put the pan on the top grill grate, cover the grill and shut down all vents to within 1/4 inch. Check the grill every 1 1/2 hour. It should maintain a heat of roughly 275-300 degrees with a nice consistent smoke. If it gets too cool, open the grates a bit. If the chips begin to dry and burn, throw in a few more handfuls. Check the roast after 4 1/2-5 hours. It should be tender and pull apart easily. Remove from the grill and put into a clean dish. Cover tightly with foil until you’re ready to shred the meat and mix with barbecue sauce.

Maple Chipotle Barbecue Sauce

  • One 28-ounce can crushed tomatoes
  •  1/2 cup maple syrup
  •  1/2 cup granulated maple sugar
  •  3 chipotle peppers in adobo (use 2 if your family prefers less spice)
  •  1 cup white vinegar
  •  1/4 cup Worcestershire sauce
  •  1/2 cup apple cider or hard cider
  •  Juice of 2 lemons
  •  4 garlic cloves, peeled
  •  2 tablespoons dry mustard
  •  2 teaspoons sea salt
  •  2 teaspoons freshly ground black pepper

In a food processor, blend together the crushed tomatoes, chipotle peppers and 2 tablespoons of adobo sauce. Add this mixture and all other ingredients to a sauce pan. Simmer until the mixture has reduced by one half (about 30-40 minutes).

Mix half of the barbecue sauce in with the shredded pork. Serve extra sauce on the side for those who like a truly messy sandwich!

Maple Sugar Hamburger Buns

  • 3/4 to 1 cup lukewarm water
  • 1 tablespoon instant yeast
  • 1/4 cup granulated maple sugar
  • 2 tablespoons butter, at room temperature
  • 1 large egg
  • 3 1/2 cups unbleached all-purpose flour
  • 1 1/4 teaspoons salt

Dissolve yeast in the warm water. Let it sit about 5 minutes until you see it begin to froth, so you know the yeast is active. Mix in the maple sugar and then the butter and egg. Add 3 cups of flour and mix well until a soft dough forms. Knead until the dough is smooth. Add more flour as necessary. Place in clean, greased bowl, cover and let sit in a warm place until doubled in size (about an hour). Remove the dough and knead on a floured surface for a few minutes. Divide the dough into 8 equal balls. Using a rolling pin, roll the dough out to form a hamburger sized disc. Leave discs on a greased cookie sheet for an hour to rise. If desired, brush buns with melted butter and sprinkle with sesame seeds. Bake in a 375 degree oven for 15-18 minutes until nicely browned.

Split the warm buns in half and stuff with the pulled pork and any other desired vegetables (onions, peppers, shredded lettuce)

Maple Sugar Parker House Rolls

Maple Sugar Parker House Rolls

This recipe is based on the classic Parker House Roll, yet uses granulated maple sugar instead of white sugar. The result is mildly sweet, flaky and simply delicious!


1 1/2 cups milk

1 stick unsalted butter, cut into pieces, plus more for brushing

1/2 cup granulated maple sugar

1 package active dry yeast

1/2 cup warm water

3 large eggs,

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Aunt Myra’s Maple Vinaigrette

Aunt Myra’s Maple Vinaigrette

This vinaigrette has been part of family gatherings for as long as I can remember. My aunt Myra is a great cook, with a focus on health and well being. This vinaigrette is amazing on sales butalso great on steamed vegetables.

Maple Vinaigrette


Makes about 1/2 cup


  • 2 tablespoons finely chopped shallots
  • 2 Cloves garlic
  • 2 tablespoons balsamic,
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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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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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Baked Salmon With Maple Ginger Marinade

Baked Salmon With Maple Ginger Marinade

In Vermont, it can be hard to find good fish. I love salmon but I try to steer away from huge cuts of farm raised fish which are often fed dye to create the bright pink flesh. However, when I do come across something wild caught or farm raised without coloring, I pounce! Salmon and maple are a natural combination and I have yet to serve this simple dish without pleasing everyone at the table.

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Maple Pulled Pork

Maple Pulled Pork

Winters are long and cold in Vermont, so we look for lots of comfort foods to help us through. This slow cooker recipe is perfect for a cozy Sunday. We often spend the day skiing and then load up on pulled pork in the evening. We are then well prepared for the week ahead!

Use 2 pounds of pork shoulder. In a small bowl, combine 1 tablespoon each:salt,

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