Vermont Maple Pecan Pie

  • 3/4 cup packed brown sugar
  • 4 large eggs, room temperature
  • 6 T melted unsalted butter
  • 2/3 cup Bascom Family Farms 100% pure maple syrup
  • 1 T dark rum
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • Pinch of salt
  • 1 cup shelled, raw pecan halves
  • 1 – 9″ partially pre-baked pie crust

Preheat oven to 425° F. Beat one egg with 1 T water in small bowl; set aside. Combine brown sugar and 3 eggs in mixing bowl and mix well. Add syrup, rum, vanilla, lemon juice, salt and butter. Pour filling in crust and arrange pecans on top. Using a pastry brush, brush egg wash on crust. Bake for 20-30 minutes or until knife comes out clean.
Let stand for five minutes before serving.

Sweet and Sour Meatloaf

  • 2 T butter
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 3/4 lb ground beef
  • 3/4 lb ground pork
  • 3/4 lb ground veal
  • 1 small sour pickle, minced
  • 2 eggs
  • 1/2 cup seasoned bread crumbs
  • 1/3 cup Bascom Family Farms 100% pure maple syrup
  • 3 T Dijon mustard
  • 1 tsp oregano
  • Salt and pepper to taste

Preheat oven to 350° F. Melt butter in medium saucepan on low heat. Add onion and garlic and cook until softened. Remove from heat and cool. Combine all ingredients in large mixing bowl until just blended. Place in loaf pan and cook for 1 hour or until cooked through.

Roasted Butternut Squash Soup

  • 1 (2 to 2 1/4 lb) butternut squash, halved and seeded
  • 2 T olive oil
  • 1 medium onion, chopped
  • 2 T chopped fresh flat-leaf parsley
  • 5 cups low-sodium chicken broth
  • 1/4 cup Bascom Family Farms 100% pure maple syrup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 T heavy cream

Preheat oven to 425° F. Brush insides and outsides of squash halves with 1 T of oil and place, cut sides up, on cookie sheet or in roasting pan. Bake for one hour or until squash is tender. Remove from oven and cool.

Heat remaining 1 T of oil in large pot. Cook onion until softened. Scoop out squash from peel and add to onion, stirring. Add parsley. Stir in chicken broth and simmer, about 20 minutes. Add syrup, salt and pepper. Just before serving, stir in cream.

One-Dish Pork Chops and Applesauce

  • 4 thick center cut pork chops, bone-in
  • 2 T unsalted butter Salt and pepper
  • 1/2 large onion, chopped
  • 2 large apples, cored, peeled, and sliced
  • 2 T Bascom Family Farms 100% pure maple syrup
  • 2 T balsamic vinegar
  • 1 tsp dried thyme

Preheat oven to 350° F. Salt and pepper both sides of chops. Melt 1 T of butter in large oven-proof casserole dish. Brown chops at high heat for about one minute each side. Remove chops from pan and set aside.

Reduce heat to medium low and melt remaining 1 T of butter in same pan. Add onion and apples and sauté until onions are transparent, about two minutes. Add syrup, vinegar and thyme and reduce heat to low for another five minutes or until apples begin to soften.
Return chops to pan and cover. Place in oven for 20 minutes or until pork is cooked through. Depending on thickness of sauce, remove chops and reduce on oven top for another three minutes and spoon over chops. Season with salt and pepper to taste. Serves four.

Maple Cocktails

Seventh Generation Maple-tini
Replace sweet vermouth with Bascom Family Farms 100% pure maple syrup, add bourbon, strain in a martini glass and serve with fresh apple slice.

Old Fashioned with VT Twist
Muddle orange and cherry in the bottom of an Old Fashioned glass with a half shot of Bascom Family Farms 100% pure maple syrup. Fill glass with ice, add whiskey, and top with a splash of soda.

Hot Buttered Maple Rum
Combine one tsp Bascom Family Farms 100% pure maple syrup, 1 tsp butter, and stick cinnamon, two cloves in a mug. Pour in dark rum and stir. Add boiling water and stir again; top with nutmeg and serve.

Maple Chipotle Barbecue Sauce

  • 3 large chipotle chilies in adobo sauce
  • 1/4 cup tomato ketchup
  • 1/4 cup Coombs Family Farms 100% pure maple syrup
  • 1 cup chicken broth
  • 1/8 tsp ground allspice
  • 1 T onion, minced
  • 2 large cloves garlic, smashed, peeled, and minced
  • Salt and pepper to taste
  • 1 T freshly squeezed lemon juice

In a blender combine first 5 ingredients. Heat oil until hot but not smoking in medium saucepan, over moderately high heat; add onion and garlic and cook 5 minutes until golden. Add chipotle puree, season with salt and pepper and cook over low heat until thickened, 15 minutes. Stir in lemon juice and allow to cool. Makes about 1 cup.

Maple Baked Beans

  • 2 cups navy beans
  • 4 cups water 8 oz thick slab bacon
  • 1 cup chopped yellow onion
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2/3 cup Bascom Family Farms 100% pure maple syrup
  • 1 tsp dry mustard

Rinse and soak beans overnight in two inches of water in ovenproof 3-quart shallow pot.
Preheat oven to 300° F. Drain beans and add 4 cups of fresh water. Bring to boil on stove top at high heat. Remove from heat, add all other ingredients and mix well. Then cover tightly and transfer to oven. Cook until just tender, or about 2 hours. Uncover and cook another 1 to 1.5 hours until top is bubbling with crispy edges.

Home-Style Roast Chicken

  • 1 (6 to 8-lb) roaster chicken, giblets removed, rinsed and patted dry
  • 2 T unsalted butter, softened
  • 1/2 whole lemon
  • 1 T dried whole sage
  • Salt and pepper to taste
  • 2 T Bascom Family Farms 100% pure maple syrup

Preheat oven to 350° F. Rub chicken skin with butter. Place 1/2 whole lemon in cavity. Sprinkle chicken inside and out with sage, salt, and pepper. Roast chicken for about one hour, and remove from oven. Baste with pan juices and then pour syrup over entire chicken. Return chicken to oven and continue to baste occasionally for another hour or until thermometer inserted in thickest part of thigh registers 180° F. Let stand five minutes before serving. Serves six.

Grilled Chicken Breast with Sweet and Spicy Maple Glaze

  • 4 boneless skinless chicken breasts
  • 4 T Bascom Family Farms 100% pure maple syrup
  • 1 T + 1 tsp chili pepper oil
  • 1 T + 1 tsp tamari
  • 2 tsp apple cider vinegar
  • Optional: 1/2 cup tightly packed fresh cilantro leaves, coarsely chopped

Put all the ingredients in a large bowl and mix together. Taste and adjust the season- ings, if desired. Marinate chicken breasts for 20 minutes in the refrigerator. Grill them over a medium-hot fire until they are golden brown outside and opaque throughout.

Ginger Garlic Shrimp Skewers

  • 2 cloves garlic, smashed, peeled, and minced
  • 2 tsp fresh ginger, peeled and minced
  • 2 T olive oil
  • 1 T Bascom Family Farms 100% pure maple syrup
  • 2 T freshly squeezed lemon juice
  • 3 T finely chopped fresh cilantro
  • 16 large shrimp, heads removed, deveined, and peeled but with tails on
Combine first six ingredients in a bowl. Add shrimp, and cover with plastic wrap. Refrigerate for one hour.
Skewer shrimp and grill over medium-high heat until just cooked through. Serves four as an appetizer.