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C R E A M Y M A P L E V I N A I G R E T T E
1 Small Clove of Garlic
1/2 Cup Mayonnaise
1/4 Balsamic Vinegar
4 Tbs Baird Farm Dark Robust Maple Syrup
1 Tbs Olive Oil
Dash of Salt and Pepper
1. Press Garlic.
2. Combine all ingredients in blender and blend until smooth
3. Add extra maple syrup for a more robust flavor
4. Serve over salad greens or use as a dipping sauce!
V E R M I N T C H U T N E Y
1/2 cup Cabot Greek Yogurt
1/4 cup water
1 bunch mint (just leaves)
1/2 bunch cilantro (stems ok-ish)
1 garlic clove
2 tbsp Baird Farm Mint-Infused Maple Syrup
2 teaspoons diced ginger
Salt as desired
1 lemon worth of juice
Put all that in the blender.
Blend until smooth and “watery”
Let stand in the fridge for one hour
Add salt and lemon juice as needed.
Add a bit of the water if your blender is struggling.
(Best to cut the ginger up a bit first, the blender makes it stringy sometimes)
RECIPE BY: JOE SHAFFER
M A P L E G I N G E R G L A Z E D S A L M O N
At least ½ cup of Baird Farm Dark Robust Maple Syrup
⅓ cup Soy Sauce
2 Tablespoons Rice Vinegar
1 Lime fresh squeezed
1 medium-sized Ginger Root peeled and minced
⅛ cup sesame seeds
1 Salmon Fillet or Steak
Combine Maple Syrup, Soy Sauce, Vinegar, Lime and Ginger into a deep dish.
Marinade Salmon for a least one hour in the refrigerator, turning halfway through.
Meanwhile, toast sesame seeds in a cast iron pan then set aside.
Cook salmon on the grill for 6-10 min or Preheat Oven to 400f and cook for approximately 15min. Cook time depends on the size of fish.
As Salmon is cooking, pour marinade into a saucepan and reduce into a thicker glaze. Caution glaze will thicken more as it cools.
After cooking, allow Salmon to rest for ten minutes. Pour over maple ginger glaze. Sprinkle with toasted sesame seeds. Enjoy!