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.

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.

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.

Chili Lime Swordfish

  • 1 T canola oil
  • 1 clove garlic, smashed, peeled, and minced
  • 1 tsp cumin
  • 1/2 tsp dried crushed red pepper
  • Pinch of cayenne pepper
  • 1 1/2 T Bascom Family Farms
  • 100% pure maple syrup
  • 4 T fresh lime juice
  • Salt to taste
  • 2 1-1b swordfish steaks

Prepare grill. Mix oil, garlic, spices, and syrup and lime juice in bowl. Add salt to taste. Put fish in shallow baking dish and pour marinade over. Cover with plastic and refriger- ate for up to two hours, turning once. Remove fish from marinade and discard marinade. Grill fish on an oiled rack above coals for about three minutes on each side. Serves four.

Barbecued Pork Ribs

  • 1 slab pork ribs (about 4 lbs)
  • 1 tsp fresh cracked pepper
  • 1/2 tsp salt
  • 2/3 cup Bascom Family Farms 100% pure maple syrup
  • 2 T rice wine vinegar
  • 1 T soy sauce

Rub ribs with pepper and salt. Place in a shallow pan. Mix together Bascom Family Farms 100% pure organic maple syrup, vinegar and soy sauce. Pour over ribs. Cover and chill overnight, turning occasionally.

Remove ribs from pan and cook over moderately hot coals. Use marinade to baste ribs every 10 minutes. Cook for 45 minutes cooking on both sides.

Maple Pork Rub

  • 2 tsp dried thyme
  • 1 tsp dried sage
  • 2 tsp sea salt
  • 1 T Bascom Family Farms 100% pure maple sugar
  • 1 tsp freshly ground pepper
  • 1/4 tsp ground allspice or clove
  • 2 cloves garlic, minced

Mix all ingredients together and apply liberally to pork loin or chops before grilling.