We live, breathe and cook with maple around here. Over the course of many years of experimentation we have accumulated a stack of recipes that have been tested, improved and repeated until they are just right. We present them in three categories: Drink, Eat, and Indulge. ‘Drink’ is mostly cocktails but there are a few non-alcoholic beverages as well, including the very simple and delicious Maple Milk. ‘Eat’ showcases how maple enhances savory dishes and ‘Indulge’ speaks for itself. New recipes are added regularly, so please subscribe or check in to see what our featured recipe is and feel free to send us your own ideas through the Contact page.
Grounded with tequila and just a little sweet, with a naughty little peak of ginger spice.
Rhubarb is the yin to maple’s yang. Add gin to really find that inner peace.
The most simple, best tasting margarita you will ever try.
A most excellent cocktail from our friends at The Hearth and Candle: Bourbon, ice cider, Cardamom Infused Maple Syrup and bitters.
Holiday cheer in a glass.
A fun drink for post-snowball fights.
An easy way to make masala chai, Vermont style.
A perfect drink for a crisp, fall evening, using rye whiskey, pear juice and Pecan Wood Smoked maple syrup.
It is true that winters here linger about six weeks longer than most folks can tolerate, but there is nothing so gorgeous as a Vermont summer. While the rest of the country is showing very dark shades of red on the weather map, we enjoy 70s during the day and cool, decidedly unsticky nights.
I’ll buy raspberries and occasionally melons in winter. Fresh tomatoes are purchased in winter only under extreme duress. But not peaches. Never peaches. Peaches are only their true selves in July and August. And with all due respect to growers north of the Mason-Dixon, they have to come from southern USA.
Sweet, tangy and salty with a different kind of grilling technique that ends in perfection.
An unusual, sweet and tangy chutney to go with lamb.
The perfect summer relish for hot dogs, chicken, pork or shrimp. The Rum Barrel-Aged Maple syrup makes it.
If they are not crispy, chicken wings can be a big disappointment. I never cared for them until I tried a recipe that involved baking them in high heat for almost an hour. Wow, what a difference. Most of the fat is rendered, leaving crispy skin and tender meat. ...
A classic version updated with a hint of maple and Thai lime. This one’s a keeper.
A sweet and spicy take on the traditional pairing of winter squash and maple.
A tangy dressing with a hint of Makrut Lime-Leaf Maple Syrup.
Sweet, salty and earthy. A delectable and original take on seared sea scallops.
We have assembled a list of cheese pairings with our syrup. Elderberry Infused with Stilton, Pecan Wood Smoked with Cheddar; use this list as a starting point to discover your favorite combinations.
Pork and maple were meant for each other. This slow braise is perfect for a cold winter’s night.
A bright and easy summer dessert with a hint of ginger.
An original combination that is lick-the-bowl kind of good.
Basically pecan pie, but more portable.
Two tree products make for an awfully great ice cream.
This cake is another example of substituting maple syrup for any recipe that calls for making caramel. I saw this recipe in Better Homes and Gardens (February, 2017) and immediately decided it had a higher calling with maple. Essentially you make an orange cake...
The ultimate decadent maple dessert.
An ethereal approach to berries and cream with a tangy topping of Hibiscus Flower Infused Maple Syrup
A mapley, creamy version of cheesecake.
A real-deal Vermont heritage recipe.
The Tart Tatin is a beautiful dessert that is a delight for guests to eat but can be a bugger for chefs to cook well. The traditional method of making it is to arrange apples, butter and sugar fanned out in a pan and then top it with pie dough or puff pastry. The...