Category: Recipes

Maple Granola

Yields about 10 cups 4 cups old-fashioned rolled oats 1 cup shredded coconut, preferably unsweetened 1 cup sunflower seeds 1 cup pumpkin seeds 1 cup slivered almonds 1 cup pecans, roughly chopped 1 cup pure Vermont maple syrup (Grade A Dark Color with Robust Taste is best) 1/2 cup extra virgin olive oil Kosher salt Read More…

Peanut Butter Maple Cookies

Yields 16 to 24 cookies, depending on size. 1/2 cup of butter softened (1 stick) 3/4 cup pure Vermont maple syrup 1 teaspoon vanilla extract 1 egg 1 cup peanut butter, preferably natural chunky peanut butter 1-3/4 cups flour 1/2 teaspoon salt 1/2 teaspoon baking soda Preheat oven to 375°F.  Using mixer, combine butter and Read More…

Raspberry Peach Maple Pie

Makes one 9″ pie For the crust: 2 cups all-purpose flour ½ teaspoon salt 2 teaspoons maple sugar ? cup plus 2 tablespoons shortening 8-10 tbsp ice water Filling: 5-6 peaches, peeled and sliced 3 cups of raspberries ½ cup maple sugar 2 tbsp flour 1 tsp grated fresh ginger Pinch salt Preheat oven to 425°F.  Make dough for crusts by combining Read More…

Raspberry Blueberry Maple Crisp

Makes 4-6 servings   Filling: 3 cups raspberries 1 cup blueberries ¼ cup maple sugar 1 tbsp lemon zest 2 tbsp flour Topping: ½ cup old-fashioned rolled oats 3 tbsp flour 1/3 cup almonds 4 tbsp maple sugar ½ tsp cinnamon Pinch salt 4 tbsp butter Preheat oven to 375°F.  Combine filling ingredients in a bowl and Read More…

Maple Trout with Salt-Pickled Cranberries

Yields 2 servings. 1 cup water 1/4 cup pure Vermont maple syrup 1/4 cup apple cider vinegar 1 tablespoon salt 1 teaspoon chipotlé puree* 1 pound trout fillet In medium saucepan, bring first four ingredients to a simmer, stirring to dissolve salt. Let cool. In a glass baking dish or other nonreactive dish, place trout Read More…

Maple-Wine Poached Pears

Yields 4 servings. 2-1/2 cups pinot noir or other light, fruity red wine 3/4 cup pure Vermont maple syrup, preferably Dark Robust 1/2 cup maple sugar 1 cinnamon stick 2 star anise pods 4 firm pears, such as Bosc or Bartlett, peeled and cored Place wine, maple syrup, sugar in a large pot with the cinnamon Read More…

Maple Pie

Courtesy of Mary and Sarah Schreindorfer and Vermont Public Television Ingredients: 1 1/2 cups heavy cream 1 1/2 cups pure Vermont Maple Syrup 1/4 teaspoon black pepper 1/3 cup all purpose flour 2 tablespoons butter 1 – 9 in unbaked pie shell Preparation: In a heavy saucepan, wisk together cream and flour until smooth. Add maple Read More…

Maple Lemonade

Makes 7 cups   5 cups of water 1 1/4 cups of fresh squeezed lemon juice (5-6 lemons) 1/2 cup of pure Vermont Maple Syrup (Amber with Rich Taste or Dark with Robust Taste) Optional Herbs: Sage, Rosemary, Lavender Combine ingredients, add ice, stir and enjoy!

Roasted Brussels Sprouts & Carrots

Yields 6 servings. 2 slices thick-cut bacon, diced 6-8 medium carrots, peeled, halved length-wise and cut into 1-1/2″ pieces 1 pound Brussels sprouts, trimmed and quartered 2 tbsp pure Vermont maple syrup, preferably Grade A Dark Robust 1 tsp kosher salt Place bacon in large pan over medium heat, stirring periodically.  Once bacon has rendered Read More…

Roast Lemon Maple Chicken

Yields 4 to 6 servings. One 4 pound chicken 2 lemons, one quartered and one for juicing 6 cloves of garlic, peeled and halved 1 small onion, quartered 2 tablespoons pure Vermont maple syrup 3 tablespoons extra virgin olive oil Salt and pepper to taste Preheat oven to 375 degrees.  Peel one of the lemons, Read More…