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.

Wasabi Maple Spiced Pecans

  • 2 egg whites, beaten
  • 1 T water
  • 1/4 cup Bascom Family Farms 100% pure maple sugar
  • 2 tsp dried rosemary
  • Sea salt, to taste
  • 2 cups whole raw pecans

Preheat oven to 300° F. Combine egg whites with water and beat well to make an egg wash. Fold in pecans and coat evenly. Combine maple sugar, rosemary and sea salt in bowl. Add to pecan mixture and toss well. Spread on a cookie sheet and bake in middle of oven 5-8 minutes, watching carefully to make sure they don’t burn. Cool slightly and break up, then finish cooling. Nuts may be made ahead and kept in an airtight container. Serves four to six as a snack.

Maple Walnut Thumbprints

  • 1/2 cup butter or margarine, softened
  • 1 cup Bascom Family Farms pure maple sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Filling:

  • 1 cup chopped walnuts
  • 1/2 cup Bascom Family Farms pure maple sugar
  • 3/4 cup sour cream

In a mixing bowl, cream the butter and maple sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Refrigerate for 30 minutes.

Roll into 1-in. balls. Place 2 in. apart on parchment paper line baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each ball. Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° F for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks. Yield: about three dozen.

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.

Maple Mojito

  • 1/2 cup water
  • 1/2 cup Bascom Family Farms 100% pure maple sugar
  • 1 cup packed mint leaves plus 1 mint sprig
  • 1 tablespoon fresh lime juice
  • Ice
  • 1/4 cup plus 1 tablespoon light rum
  • 2 tablespoons chilled club soda

In a small saucepan, combine the water and sugar and stir over moderate heat just until the sugar is dissolved. Reserve 15 of the mint leaves. Add the remaining mint leaves to the syrup and let steep until cool, then strain and refrigerate for up to 1 week.

In a cocktail shaker, muddle the 15 reserved mint leaves with the lime juice and 1 tablespoon of the mint syrup. Add ice and the rum and shake well. Fill a highball glass with ice. Pour the drink into the glass. Garnish the drink with the mint sprig.

Maple Crème Brulée

  • 1 pint of heavy cream
  • 2 tsp vanilla extract
  • 6 egg yolks
  • 1/3 cup Bascom Family Farms pure maple sugar, plus another 1/2 cup
  • 1/4 tsp salt
  • 2 strawberries, sliced
  • 8 blackberries
  • 8 raspberries

Preheat oven to 250° F. In a non-reactive heavy bottom pot, bring cream and vanilla to a boil. Remove from heat. In a medium stainless steel bowl, whisk the egg yolks, maple syrup and salt. With a small ladle, slowly add 2/3 of the hot cream mixture and whisk until the bowl is the same temperature as the remaining cream. Pour this mixture back into the remaining heavy cream and beat. Strain the mixture through a fine mesh strainer. Fill ramekins (an individual baking dish) full. Bake in a warm water bath* for 45 minutes.

Remove ramekins from the water bath and place onto a clean sheet pan. Let rest for 45 minutes and then refrigerate for 4 to 6 hours. To finish the custard, place 2 T of sugar on top of each custard and use a blowtorch over the top to caramelize the sugar until golden brown. You could also put it under the broiler briefly. Watch carefully so the custard doesn’t burn. Decorate the top of each crème brulée with berries.

To create a water bath, place ramekins in 2″ baking pan. Place on oven rack and fill the pan with water until it reaches approximately 2/3 up the sides of the ramekin.

Banana Maple Walnut Muffins

  • 2 cups flour
  • 3/4 cup Bascom Family Farms pure maple sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup butter
  • 1/2 cup buttermilk (1/4 cup if using maple sugar)
  • 1 tsp vanilla
  • 1 cup mashed ripe banana
  • 1 large egg
  • 1/2 cup chopped walnuts

Preheat oven to 375° F. Grease muffin tin. Combine dry ingredients in large bowl. Cut in butter, then add the buttermilk, vanilla, banana and egg. Fold in walnuts. Spoon dough into prepared muffin tins and bake for 20 to 25 minutes until golden brown. Makes 12 muffins.