RECIPES!
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Creamy Maple Vinaigrette
Directions
Ingredients
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!
Vermint Chutney
Ingredients
Directions
1/2 cup Cabot Greek Yogurt
1/4 cup water
1 bunch mint (just leaves)
1/2 bunch cilantro (stems ok-ish)
1 jalapeño
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
Maple Ginger Glazed Salmon
Ingredients
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
Directions
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!
Roasted Maple Delicata Squash
Ingredients
4 Delicata Squash
1/2 Cup of Maple Sugar
1 Tsp Cinnamon
1/4 Cup Nut Meg
Olive Oil
Salt and Pepper
Directions
Preheat Oven to 400 Degrees
Wash Squash
Cut into thinly sliced pieces and put onto cookie sheet
Mix 1 Cup Maple Sugar, 1 Tsp Cinnamon, and 1/4 Tsp of Nutmeg in mixing bowl
Dust Mixture over squash
Drizzle with Olive Oil
Add a dash of salt and Pepper
Roast in oven for 30-45 mins
Maple Sugar Bagels
1 packet instant or active dry yeast
1 1/3 cups lukewarm water
1tbsp maple sugar
4 cups flour
1 tsp salt
2 tbsp oil (I used EVOO)
Pure Maple Syrup
Combine sugar, 1/3 cup of the lukewarm water and yeast mix and let sit 5-10 mins - utnil it foams
Mix flour and salt in another bowl and form well in the middle. Pour in the yeast mix and oil into the well then cover with flour
Add 1 cup water and mix until combined then knead until dough is smooth - around 10 mins
Place dough in oil bowl and cover with towel - let rise in warm place until doubled in size. (45-60 mins)
Split dough into 8 pieces and roll into balls. Set on a baking tray and cover for 15 mins. While waiting bring a pot of water to a boil (PRO Tip - Add a small amount of maple syrup to the pot - this helps give it the golden color)
Using end of spoon poke a hole in the middle of each ball and stretch the hole to 1.5in-2in. wide
Put bagel into boiling water and cook each side for 1 min then drain excess water by placing bagel on wire rack
Next place bagels on baking tray with parchment paper and bake at 425F for 25-30 mins until lightly golden
Top bagel with all the goodies and eat 3 of them in one sitting! ;)
Maple Spruce Beef & Vegetable Kebabs
Serves 4
1 pound Hamilton Cattle Company stew beef
⅓ cup Baird Farm spruce tip infused maple syrup
⅓ cup olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
½ teaspoon kosher salt
Vegetables of your choice, such as bell peppers, red onion, mushrooms, and zucchini
Place the stew beef in a dish or container that you can put in the fridge for marinating. Whisk together the spruce tip maple syrup, olive oil, balsamic vinegar, garlic, and ¼ teaspoon of salt.
Reserve about a ¼ of the marinade and set it aside in a small dish. Pour the remaining marinade over the beef, toss to coat, and put in the fridge to marinate for at least an hour.
Meanwhile, cut up your vegetables into roughly one-inch pieces or about the same size as the pieces of stew beef. If using wooden skewers, place them in water to soak for at least 30 minutes to prevent burning.
When the beef is done marinating and vegetables are ready, start assembling your kebabs. Place pieces of beef and vegetables onto the skewers in any order you prefer. Continue to do so until you’ve used up all of the ingredients. Sprinkle over the remaining ¼ teaspoon of salt.
To cook the kebabs in the oven: Arrange the skewers on a parchment-lined baking sheet and bake at 375 degrees for about 15 minutes, rotating them halfway through cooking. Then, brush the kebabs with the reserved marinade and place them under the broiler for 3-5 minutes or until they’re slightly charred and crispy.
To cook the kebabs on the grill: Arrange the skewers on a grill preheated to medium-low heat. Cook for about 8-10 minutes or until the beef is cooked through and slightly charred. Turn the kebabs every couple of minutes for even cooking, and brush with the reserved marinade in the last couple of minutes.
Maple Bourbon Roasted Carrots
Serves 4
1 pound carrots
1 tablespoon olive oil
2 tablespoons Baird Farm very dark strong maple syrup
1 tablespoon bourbon whiskey
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
½ teaspoon kosher salt
Freshly ground black pepper, to taste
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Peel the carrots and trim greens from the tops. Cut any particularly large carrots in half lengthwise so that they’re all about the same width. Arrange the carrots in a single layer on the baking sheet. Whisk together the olive oil, maple syrup, whiskey, thyme, salt, and pepper, then drizzle this over the carrots and roll them around to coat.
Roast the carrots for a total of 30-35 minutes or until tender. Toss the carrots around the pan about halfway through cooking to help them cook evenly. When done, season with additional salt, if desired, before serving.
Butternut, Apple & Sage Soup
Makes 4 servings
2 ½ pounds butternut squash
1 bunch sage
6 tablespoons olive oil
1 teaspoon kosher salt
¼ cup Baird Farm amber or dark maple syrup
3-4 apples, about 1 pound
1 large onion
2 cloves garlic
¼ teaspoon red pepper flakes
4 cups vegetable broth
½ teaspoon ground nutmeg
1 can coconut milk
Preheat the oven to 425 degrees. Halve the squash and scoop out the seeds. Chop half of the sage. Drizzle 1 tablespoon of olive oil over the squash along with the chopped sage, a ½ teaspoon of salt, and 2 tablespoons of maple syrup. Roast for 45 minutes or until tender.
When cool, remove the skin from the squash and roughly chop. Peel and core the apples and chop them as well, along with the onion and garlic.
Heat 2 tablespoons of olive oil in a pot over medium heat. Add the onion, garlic, and red pepper flakes. Cook until the onions have softened, about 10 minutes. Add the squash, apples, and broth. Bring to a boil then reduce the heat and simmer for 20 minutes.
Turn off the heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender and carefully puree in batches. Return the soup to low heat. Stir in the nutmeg, remaining 2 tablespoons of maple syrup, and half of the coconut milk. Taste and add salt, if needed.
Heat the remaining olive oil in a small pan. Add a few sage leaves and fry for about 15 seconds. Transfer to a paper towel-lined plate and sprinkle with salt. Repeat with the remaining sage. Serve the soup with fried sage leaves and splashes of coconut milk and maple syrup.
Classic Sloppy Joes
Makes 4 servings
1 medium onion
1 large bell pepper
2 stalks celery
2 cloves garlic
1 jalapeno
2 tablespoons olive oil
½ teaspoon kosher salt
1 teaspoon cumin
1 teaspoon smoked paprika
2 teaspoons chili powder
1 pound Hamilton Cattle Co ground beef
1 12-ounce bottle Baird Farm maple ketchup
2 tablespoons raisins
hamburger buns, for serving
Chop the onion, pepper, celery, garlic, and jalapeno into a small dice. Heat the olive oil in a large pan over medium heat. When hot, add the chopped vegetables, season with the salt and cook until soft, about 10 minutes, stirring often. Add the spices and ground beef, breaking it up with a spoon in the pan. Cook until the meat is browned, about 10 minutes more.
Add the ketchup and raisins to the pan and bring to a simmer. Cook for another 5 minutes, then serve with the buns and your favorite toppings, such as shredded cheese and pickles.
Smoky Maple Squash
Makes 4 servings as a side dish
2 delicata squash, about 2 pounds
1 teaspoon smoked paprika
½ teaspoon dried thyme
1 tablespoon olive oil
½ teaspoon kosher salt
¼ cup Baird Farm very dark strong maple syrup
Preheat the oven to 400 degrees. Cut the delicata squash into halves lengthwise and scoop out the seeds. Cut the halves into ¼ inch slices. In a large bowl, toss the squash slices with paprika, thyme, oil, salt, and maple syrup. Spread the squash out on a baking sheet lined with parchment. Bake for 20 minutes, tossing halfway through cooking. Serve warm.
Orange Maple Salmon
Makes 4 servings
1 pound salmon fillets
2 oranges
1 clove garlic
2 scallions
⅓ cup Baird Farm amber maple syrup
¼ cup soy sauce
1 teaspoon sriracha (optional)
Cut the salmon into four equal pieces and pat dry. Zest and juice one of the oranges and slice the other into rounds. Mince the garlic and chop the scallions.
Preheat the oven to 425 degrees. In a baking dish, whisk together the orange juice, zest, garlic, maple syrup, soy sauce, and sriracha, if using. Put the salmon in the baking dish and brush with the marinade. Let sit for 15 minutes.
Remove the salmon from the dish and drain the marinade into a small pan. Place the orange slices in the bottom of the baking dish and lay the salmon on top. Bake for about 10 minutes in the preheated oven or until cooked to your liking.
Meanwhile, put the small pot with the marinade over medium heat and simmer until reduced in half. When ready, serve the salmon topped with the glaze, orange slices, and scallions.
Spruce Tip Glazed Potatoes
Makes 4 servings as a side dish
2 lbs potatoes
2 tablespoons olive oil
½ teaspoon kosher salt
1 cup vegetable broth
2 teaspoons rice vinegar
¼ cup Baird Farm spruce tip infused maple syrup
2 tablespoons chopped parsley
Scrub the potatoes and cut them into small wedges. Heat a large pan over medium-high heat with the olive oil. When hot, add the potatoes and salt. Cook, stirring often, until the potatoes start to brown. Use a little more oil if they stick to the pan. Pour in the broth and vinegar and simmer over medium-low heat for about 10 minutes or until the liquid has cooked off. Add the spruce tip maple syrup and toss to coat. Cook for another couple of minutes until the potatoes are completely tender. Serve topped with chopped parsley.
Roasted Maple Spruce Nuts
Makes 6 cups of roasted nuts
6 cups of your favorite mixed nuts
½ cup Baird Farm spruce tip infused maple syrup
2 tablespoons orange juice
1-2 teaspoons kosher salt
either 1 teaspoon chipotle powder or 2 teaspoons cinnamon
In a bowl, stir together the nuts with the maple syrup, orange juice, and 1 teaspoon of salt. For spicy sweet roasted nuts, use the chipotle powder. For sweet roasted nuts, use cinnamon. Add your spice of choice and stir to combine.
Set your oven racks to the middle or upper part of your oven. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and spread the coated nuts out onto the baking sheets, trying not to crowd either. Bake for 8 minutes, then stir the nuts. Bake for another 8 minutes and stir once more. Bake for another 5 minutes. At this point, the nuts should be a deep golden brown. You can return them to the oven for another couple of minutes, if needed, but keep a close eye on them to prevent burning.
Cool the nuts in the pan before tasting. Add up to an additional teaspoon of salt, as you prefer. If not eaten right away, store the nuts in an airtight container for up to two weeks.