2 Large Peaches, sliced into 1/8's
4 Springs of Thyme, remove leaves from stem
2 Sprigs of Rosemary
1/2 tsp Maple Sugar, plus more for sprinkling
6 Cloves Roasted Garlic
4oz Prosciutto
32 Pearl Size Mozzarella Balls
Fresh Basil Leaves
Salt and Pepper
Finely chop thyme and rosemary and combine with 1/2 tsp maple sugar, then set aside.
Smear each slice of prosciutto on one side with one clove of roasted garlic and sprinkle with maple sugar. Then cut each slice of prosciutto into thirds lengthwise.
Dry mozzarella pearls and toss in herb mixture.
Wrap each peach slice in prosciutto, top with basil and two mozzarella pearls, secured with a skewer. Enjoy!
They are delicious with a drizzle of maple balsamic reduction.
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1 Package of Bacon
Black Pepper
Mac 'n Cheese
Pulled Pork
Preheat oven to 390F.
Each bacon cup will take 3 slices of bacon total. Sprinkle bacon with Maple Sugar and black pepper. Cut two slices of bacon in half. On the back of a muffin tin lay two cut slices of bacon and then the other two cut slices in the opposite direction. Wind the full slice of bacon around the cut slices and secure with a toothpick.
Bake 20-25 minutes or until crispy.
Then fill bacon cups with your mac 'n cheese and pulled pork. Then drizzle with Spicy Maple Syrup. Then devour!
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2 Sweet Potatoes, thinly sliced
2 Tbsp Butter, melted
1 1/2 Tbsp Maple Syrup
1/4 tsp Cinnamon
Salt to taste
Preheat oven to 350F
Mix ingredients in a bowl, thoroughly coating potatoes.
Spread the sweet potato slices out on a parchment covered baking sheet. Bake until tender.
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5 Slices Prosciutto
1 Round of Brie, sliced horizontally
1 Pear, sliced
1 Tbsp Maple Cream
Preheat oven to 350F.
On a parchment lined baking sheet place three slices of prosciutto one direction and over lap with the other two slices the other direction. Sprinkle prosciutto with Maple Sugar.
Place the bottom half of the brie on the prosciutto. Spread with Maple Cream and sliced pears. Top with the other half of the brie.
Wrap the brie with the prosciutto to fully cover. Sprinkle with more Maple Sugar.
Bake for 20 minutes.
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25 Jumbo Green Olives with Pimentos, or spice it up with jalapeno stuffed or garlic stuffed olives
1 Cup Flour
1 Cup Breadcrumbs
1 Egg, beaten
1 Cup Cottage Cheese
1/4 tsp Onion Powder
1/4 tsp Black Pepper
1/2 tsp Dried Parlsey
1 tsp Dried Dill
1 Tbsp Lemon Juice
1 tsp Lemon Zest
1 Large Clove of Garlic, minced
1 Tbsp Spicy Maple Syrup
2 Tbsp Milk
Preheat air fryer to 400F.
Place flour, egg and breadcrumbs in separate bowls. Coat each olive in the flour, then egg, then breadcrumbs.
Air fry the olives for 10 minutes, shaking halfway through.
For the dip -
Put the cottage cheese, onion powder, black pepper, parsley, dill, lemon juice and zest, garlic, milk and Spicy Maple Syrup in a blender and blend until smooth.
Dip and enjoy!!
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Cream cheese, whatever flavor is your favorite
Bagels, cut up
Breads, cut up
Fruits and Nuts - ideas are blueberries, bananas, pecans
Alternate schmearing cream cheese and Maple Cream on the board. Then arrange the bagels, breads, fruits and nuts around the board. Then enjoy!
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1 Package of Crescent Rolls
1 Round of Brie Cheese
2 Tbsp Maple Cream
2 tsp Cinnamon Maple Sugar, divided
1/4 Cup Pecans, divided
3 Figs, sliced (Dried or Fresh)
1 Egg, beaten
4 Pears, sliced
Preheat oven to 350F.
Divide crescent rolls in half, then roll out each half into a square.
Place the brie in the center of one of the squares. Layer the maple cream, 1 tsp cinnamon maple sugar, 1/8 cup pecans, and the sliced figs on the top of the brie. Cover the brie with the remaining square of dough and wrap it securely around the brie. Brush the outside with the beaten egg. Sprinkle the top with the remaining 1 tsp cinnamon maple sugar and 1/8 cup pecans, pressing lightly into the dough.
Bake for 30 minutes, or until golden brown.
Serve with pears.
]]>Salad:
Mixed lettuce
Black beans, cooked
Medley Tomatoes, halved
Cucumber, chopped
Rotisserie Chicken, shredded
Blackened Corn
Red Sweet Pepper, diced
Avocado, sliced
Blue Tortilla Chips, crushed
Dressing:
1/4 Cup Olive Oil
1 Lime, juiced
1 tsp Garlic Salt
1/4 Cup Spicy Maple Syrup
Add desired amount of salad fixings to your plate. Top with dressing.
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1 Cup Avocado, mashed
1/4 Cup Maple Syrup
1/4 Milk (or almond or coconut milk)
1tsp Vanilla
2 1/2 Tbsp Cocoa Powder
Shaved Coconut
Shaved Chocolate
Combine avocado, maple syrup, milk and vanilla with a mixer. (Note: if the mixture is too thick, thin with more milk). Put in your dish and top with shaved coconut and shaved chocolate. Enjoy with no guilt!
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1/2 Tbsp Butter
1/2 Sweet Onion, thinly sliced
2 tsp Maple Cream
2 Pears, sliced
Handful of Arugula
Balsamic Reduction
8 Thin Slices of Baguette, lightly toasted
Balsamic Reduction:
1/2 C Balsamic Vinegar
1/4 C Great River Maple Syrup
In sauce pan combine balsamic vinegar and maple syrup and bring to a simmer. While constantly stirring reduce the amount by half.
Melt butter in a sauté pan. Add onions. When the onions are translucent add the maple cream. Continue to cook slowly until the onions are caramelized.
Lay the baguette slices on a platter. Top with burrata, arugula, caramelized onions and sliced pears. Then drizzle with the balsamic reduction.
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1 Lb. Bacon
1 tsp Maple Cream
1 tsp Brown Mustard
Preheat your air fryer to 400F.
Cut bacon into 1 inch pieces. Put it in the air fryer and cook 7 minutes on one side and then flip and cook 7 more minutes on the other side.
Mix the maple cream and brown mustard together.
Once the bacon is cooked, glaze it with the maple cream and mustard mixture and cook for 1 minute. Then devour!
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2 Packages Graham Crackers, turned into crumbs
8 Tbps Butter, melted
2 tsp Ground Cinnamon
4 8oz Packages of Cream Cheese, softened
1 1/2 tsp Vanilla
1 Tbsp Pumpkin Pie Spice
1 Cup Maple Sugar
1/8 tsp Salt
4 Large Eggs, room temperature, slightly beaten
4 Tbsp Pumpkin Puree
Preheat oven to 350F.
Mix graham cracker crumbs, butter and cinnamon in a bowl. Press the mixture firmly into the bottom of a springform cheesecake pan.
Beat cream cheese in mixer until just smooth and creamy. Scrape the sides of the bowl. Add vanilla, pumpkin pie spice and pumpkin puree and mix until incorporated.
Pour the cheesecake mixture into the springform pan. Place the pan in an oven safe baking dish. Then pour boiling water 1 inch up the sides of the dish to create a water bath. Bake for 40-60 minutes.
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1/4 Cup Butter
2/3 Cup Cinnamon Infused Maple Syrup
1/4 Cup Grand Marnier
1 1/2 tsp Vanilla Extract
Zest of half an orange
4 Bananas, peeled and cut lengthwise
1/3 Cup Walnuts, chopped
Vanilla Ice Cream
Put butter, cinnamon infused maple syrup, Grand Marnier, vanilla and orange zest in a nonstick pan over medium heat. When it comes to a low boil add the bananas and walnuts. Cook on each side 3-4 minutes. Serve over ice cream.
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1/3 Cup Warm Water
1 Tbsp Maple Sugar
1 Package Dry Active Yeast
1 Stick of Butter, melted
12 oz Hard Apple Cider
4 1/2 Cups Flour
1/4 Cup Baking Soda
1 Egg, beaten
Coarse Salt
Put the water, maple sugar and yeast in the bowl of a stand mixer fitted with a dough hook and let sit until the yeast is activated and bubbly.
Add the melted butter and hard cider to the bowl. Then slowly add the flour. (If the dough is still to wet after all the flour is incorporated add a little more until the dough doesn't stick to the sides of the bowl.)
Cover and let the dough raise until it's doubled in size.
Once the dough has risen put a large pot of water on to boil and add the baking soda in.
Preheat the oven to 425F. Line two baking sheets with parchment paper.
Separate the dough into 8 equal balls and roll into ropes on a floured surface, then fold them into pretzel shape.
Boil the pretzels for 30 seconds each, then place them on the parchment covered baking sheets. Brush each pretzel with beaten egg and sprinkle with coarse salt. Bake for 10-15 minutes.
Optional Sauces:
Maple Mustard - Combine 2 oz of maple cream with 1 1/2 oz of mustard
Spicy Mustard Sauce - Combine 1 Tbsp mustard, 2 oz maple cream, 1 tsp mayonnaise, 1 Tbsp apple cider vinegar, 1/2 tsp chili powder, 1/4 tsp smoked paprika, 1/4 tsp cayenne and add salt and pepper to taste.
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4 Stalks of Celery, chopped
1 Yellow Onion, minced
2 Cloves of Garlic, minced
1-2 Serrano Peppers, minced
2 Tbsp Maple Cream
1 Tbsp Thyme
1 Tbsp Oregano
1 Tbsp Cumin
1 tsp Smoked Paprika
2 Bay Leaves
12 oz Green Lentils, rinsed
2 Cups of Chopped Carrots
4 Cups Vegetable Stock
Salt and Pepper, to taste
6 Cups Baby Spinach
Set Instant Pot on Sauté. Put the celery, onion, garlic and serrano peppers in and sauté till onions are sweating, then add the maple cream.
Cook a few more minutes, then add the thyme, oregano, cumin, smoked paprika and bay leaves, stirring to combine. Then add the lentils. carrots, vegetable stock.
Cover and cook on medium pressure for 20 minutes. Do a quick pressure release and then add the baby spinach. Allow the spinach to wilt, season with salt and pepper to taste and then enjoy!
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5-7 Small Bone In Chicken Thighs
6 Cloves of Garlic, minced
1 Orange, zested and juiced
2-3 Limes, juiced
1/4 Cup Maple Syrup
1 7 oz Can Chipotle Peppers on Adobo Sauce, minced
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Oregano
Salt, to taste
Mix garlic, orange juice and zest, maple syrup, lime juice, chipotle peppers, cumin, chili powder, oregano and salt in a bowl. Coat the chicken well and place in the Instant Pot and add a 1/4 cup of chicken stock.
Cook on high pressure for 20 minutes.
Do a natural pressure release. Then remove the chicken and shred.
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4 Slices of Brioche Bread, toasted (be careful not to burn it)
1/2 oz Maple Cream, softened
1/2 oz Cream Cheese, softened
Sliced Kiwi
Blueberries
Raspberries
Sliced Pineapple
In a small bowl mix the maple cream and cream cheese. Spread the mixture on top of the toasted brioche. Top with the fruit of your choice.
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1 Cup oats
1/2 Cup Mini Chocolate Chips
1/2 Cup Flax Seeds
!/2 Cup Walnuts, chopped
1 Tbsp Chia Seeds
2 Scoops Vanilla Protein Powder (we use Ka'Chava)
1/3 Cup Great River Maple Syrup
1 Cup Peanut Butter
In a mixing bowl combine oats, mini chocolate chips, flax seeds, chopped walnuts, chia seeds and protein powder. Then add the maple syrup and mix. Next, add the peanut butter and mix will. Cover and chill in the refrigerator for 2 hours. Once chilled roll into small balls and serve.
Note - these are easily frozen for later once formed into balls.
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1 Lime, juiced
1 Shot Tequila
Club Soda
Ice
Mint, for garnish
In a cocktail shaker full of ice add the lime juice, tequila, and mint. Top with club soda to fill the shaker. Fill a cocktail glass with the maple cotton candy. Then pour the shaker mixture over the maple cotton candy. Garnish with a sprig of min.
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1/3 Cup Butter
1 tsp Baking Powder
1/4 Cup Maple Sugar
1/2 Tsp Cinnamon
1/4 tsp Salt
1/2 Cup Flour
1 Egg
2/3 Cup Maple Syrup
1/4 tsp Vanilla
1/3 Cup Milk
16 Frozen Peach Slices
4 oz Maple Granola
Preheat oven to 350F.
Melt the butter in a 9x13 pan.
In a medium bowl combine the baking powder, maple sugar, cinnamon, salt and flour.
In another bowl whisk together the egg, maple syrup, vanilla and milk. Slowly add the wet mixture to the dry mixture. Pour this in in the pan with the melted butter and spread it out evenly.
Top the cake batter with the frozen peach slices. Sprinkle with cinnamon maple sugar. Do not stir. Top with maple granola. Do not stir.
Bake for 40-50 minutes.
Top with ice cream, and if you have a sweet tooth, drizzle a little maple syrup on the ice cream. Enjoy!
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1 Shot Rhubarb Simple Syrup
1 Shot Vodka
Lemonade
Rhubarb Simple Syrup:
12 Stalks Rhubarb
3 Cups Maple Syrup
11/2 Cups Water
Simmer the ingredients, stirring occasionally, until rhubarb is mushy. Strain through a fine mesh strainer. Store in an airtight jar in the refrigerator.
Combine rhubarb simple syrup and vodka in a glass over ice and top with lemonade.
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1/2 Shot Lavender Simple Syrup
1 Shot Cold Gin
Cold Lemonade
Lavender Simple Syrup:
3 Cups Water
6 Tbsp Dried Lavender Flowers
1 1/2 Cup Grade A Rich Maple Syrup
Bring water to a boil, add lavender flowers and maple syrup, simmer for 5 minutes, then remover from the heat and let steep for 30 minutes. Then strain and store in an airtight container in the refrigerator.
Pour lavender simple syrup and gin into a cocktail glass, then top off with the lemonade.
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1/2 Tbsp Thyme Simple Syrup
2 Shots Gin
1 Shot Orange Liqueur
1/2 Lime, Squeezed
3 tsp Maraschino Cherry Juice
Tonic
Ice
Thyme Simple Syrup:
2 Cups Water
1 Cup Thyme Sprigs
1 1/2 Cup Grade A Rich Maple Syrup
Bring all the ingredients to a simmer, simmer for 5 minutes, then remove from the heat and let steep for 1 hour. Strain and store in the fridge in an airtight container.
Shake all the ingredients in a cocktail shaker full of ice. Then pour into a cocktail glass and top with tonic.
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1) Rhubarb Jam:
12 Rhubarb Stalks, diced
1/2 Cup Cinnamon Infused Maple Syrup
2 tsp Vanilla Extract
2 tsp Fresh Lemon Juice
Combine all the ingredients in a saucepan and simmer until thickened.
Mascarpone Filling:
6 oz Mascarpone
2 Tbsp Maple Sugar
1 tsp Vanilla Extract
Zest of 1 Lemon
Combine all ingredients in a bowl and beat until smooth.
French Toast:
3/4 Cup Whole Milk
3 Eggs
2 Tbsp Cinnamon Maple Sugar
1 tsp Vanilla Extract
1/8 tsp Salt
1 Loaf Challah or Brioche, cut into thick slices
3 Cups Cornflakes, finely crushed
Butter
Combine milk, eggs, cinnamon maple sugar, vanilla extract, and salt in a bowl and mix well.
Cut a pocket into each slice of bread. Fill the pocket with the mascarpone filling and then the rhubarb jam.
Soak each bread slice in the egg batter on each side. Then coat in the crushed corn flakes. Cook in butter in a skillet until golden brown on each side.
Top with cinnamon infused maple syrup and enjoy!
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3 Chicken Breasts, cut in 1 1/2 inch cubes
2 Tbsp Soy Sauce
1/2 Tbsp Fish Sauce
4 Key Limes, juiced
2 Tbsp Great River Maple Syrup
1 Tbsp Sriracha Sauce
2 tsp Grated Ginger
3 Cloves Garlic, minced
2 Thai Chilis, ground
1/2 Cup Peanut Butter
1 tsp fresh grated ginger
1/4 Cup Maple Syrup
Juice of 2 Limes
Fresh Cilantro
1. In a bowl combine the soy sauce, fish sauce, lime juice, maple syrup, sriracha sauce, ginger, garlic and thai chilis and chicken. Marinade overnight.
2. To make the peanut sauce combine the peanut butter, ginger, maple syrup and lime juice in a sauce pan and simmer until combined.
3. Once the chicken is done marinating, add 3/4 of the peanut sauce to the marinade and chicken and stir well to combine. Then soak wooden skewers in water for 15 minutes, then put the chopped chicken on the skewers and grill, flipping once. When you flip the skewers baste with more peanut sauce. Once the chicken is cooked, top it with fresh cilantro and the remaining peanut sauce. Enjoy!
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1/2 Shot Lavender Simple Syrup
Juice of 1 Lime
1 Shot Cold Gin
Brut Champagne
Lavender Simple Syrup:
3 Cups Water
6 Tbsp Dried Lavender Flowers
1 1/2 Cup Grade A Rich Maple Syrup
Bring water to a boil, add lavender flowers and maple syrup, simmer for 5 minutes, then remover from the heat and let steep for 30 minutes. Then strain and store in an airtight container in the refrigerator.
Shake lavender simple syrup, lime juice and gin in a cocktail shaker full of ice. Then pour into a cocktail glass and top with champagne.
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8 oz Cooked Rice Noodles
2/3 Cup Low Sodium Soy Sauce
2 Tbsp Fish Sauce
1/1/2 Tbsp Maple Syrup
2 Tbsp Sesame Seed Oil
2 Chicken Breasts, chopped
5 Green Onions, chopped
5 Cloves of Garlic, minced
2 Serrano Peppers, minced
2 Zucchini, thinly sliced
1 Red Bell Pepper, thinly sliced
3 Carrots, ribboned
Fresh Basil
In a large skillet brown the chicken with the onions and 3/4 of the chopped green onions. Then add the soy sauce, fish sauce, maple syrup, and sesame seed oil and bring to a simmer. Add the serrano peppers, zucchini, bell peppers and carrots and cook about about 5 minutes. Take off the heat and stir in the cooked rice noodles and top with the fresh basil and the reserved 1/4 of the green onions. Enjoy!
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2 Frozen Strawberries
Juice of 1 Lime
1 Shot Rhubarb Simple Syrup
1 Shot Cold Gin
Club Soda
Rhubarb Simple Syrup:
12 Stalks Rhubarb
3 Cups Maple Syrup
11/2 Cups Water
Simmer the ingredients, stirring occasionally, until rhubarb is mushy. Strain through a fine mesh strainer. Store in an airtight jar in the refrigerator.
Fill a cocktail shaker with ice, then add the frozen strawberries, lime juice, rhubarb simple syrup and gin. Shake well and pour into cocktail glass, top with club soda.
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4 Chicken Breasts
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 tsp Minced Garlic
1 tsp Dried Oregano
4 Thai Peppers, crushed
3/4 tsp Salt
1/2 tsp Pepper
1 Lemon, juiced
1 Tbsp Maple Sugar
1 Large Ball of Fresh Mozzarella, sliced
1 Beefsteak Tomato, sliced
1/2 Cup Balsamic Vinegar
1/4 Cup Great River Maple Syrup
Fresh Basil
1. Marinate chicken in olive oil, red wine vinegar, minced garlic, oregano, Thai peppers, salt, pepper, lemon juice, and maple sugar overnight.
2. In sauce pan combine balsamic vinegar and maple syrup and simmer on medium heat but do not bring to a boil. Reduce amount by half.
3.Heat the grill to medium, then grill chicken on one side. Flip the chicken and the top with a slice of fresh mozzarella. Once the chicken is cooked through add a slice of tomato and fresh basil to each piece of chicken. Then drizzle the balsamic reduction.
This is delicious with side of asparagus.
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1/2 shot Rhubarb Simple Syrup
1/2 Shot White Rum
Brut Champagne
Rhubarb Simple Syrup:
12 Stalks Rhubarb
3 Cups Maple Syrup
11/2 Cups Water
Simmer the ingredients, stirring occasionally, until rhubarb is mushy. Strain through a fine mesh strainer. Store in an airtight jar in the refrigerator.
Shake the rhubarb simple syrup and rum in a cocktail shaker full of ice. Pour into a cocktail glass and top with champagne.
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