MAPLE MINT SUN TEA

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Makes: 1 gallon Prep Time: 3 – 5 hours

INGREDIENTS

8 – 10 bags of herbal mint tea 1-gallon water 1 lemon, sliced thin Coombs Maple Stream to taste Fresh mint for garnish

INSTRUCTIONS

In a large glass jar or pitcher, pour the water over the tea bags and cover container. Set tea in a sunny spot to steep for 3 – 5 hours or until the tea is brewed strong (it will dilute a bit once served over ice). When ready to serve, add the lemon slices and mint sprigs and sweeten the sun tea to taste with Maple Stream. Serve the sun tea over plenty of ice and enjoy!

MAPLE DIJON GRILLED SALMON

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Serves: 4 Cook Time: 20 minutes

INGREDIENTS

1 ½ – 2 lb salmon filet, skin on 2 tablespoons Dijon mustard 1 tablespoon whole grain mustard 1 tablespoon Coombs Maple Stream Salt and pepper Fresh chives, finely chopped

INSTRUCTIONS

Fire up a clean grill on medium heat. Prepare the salmon by seasoning the flesh of the fish liberally with salt and pepper. Mix the mustards and maple syrup in a small bowl and spread over the top of the fish. Gently transfer the fish to the grill, skin side down. Cover the grill and cook the salmon for about 15 minutes or until fish flakes easily (do not flip or disturb the fish!). Using a large metal spatula, carefully transfer the salmon to a serving platter. Allow it to rest for 3 minutes, top with fresh chives and serve.  

MAPLE BAKED BEANS

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Ingredients

1 lb. navy beans 1/2 lb bacon 1 medium onion diced 2 cloves of garlic minced 1/2 cup cider vinegar 2 Tbsp dijon mustard 2 Tbsp Worcestershire sauce 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup 1/4 cup brown sugar 1/2 cup ketchup 2 Tbsp sriracha 1 tsp salt, pepper to taste

Directions

Soak beans overnight in water enough to cover by several inches. In a dutch oven, saute bacon, onion, and garlic until the bacon renders and the onions are translucent. Add cider vinegar and reduce for 3 minutes. Add dijon mustard, Worcestershire sauce, maple syrup, brown sugar, ketchup, hot sauce and stir to combine. Drain beans, add to dutch oven with 3 cups water and stir to combine. Add salt and pepper to taste. Bake at low heat ~250F until beans are tender, ~4 hours.

MAPLE GLAZED RIBS

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Serves: 6 Cook Time: 4 hours

Ingredients:

2 racks baby back ribs (~3lbs each) ½ cup Coombs Maple Syrup ¼ cup apple cider vinegar 2 tablespoons Dijon mustard Salt and Pepper 1 – 1 ½ cups Quick and Easy BBQ Sauce (see below)

Directions:

Preheat the grill to medium-low (~300℉). Place the ribs into a large shallow dish, meat side down. In a small bowl, whisk together the maple syrup, apple cider vinegar, and Dijon mustard. Pour mixture over the ribs and marinate for 30 minutes. Place the ribs on the grill and cook for 2 ½ – 3 hours, turning every 45 minutes, until the ribs are cooked through. Turn up the grill heat to medium-high and paint the ribs with the Quick and Easy BBQ Sauce. Cook for an extra 3 minutes on each side or until the ribs develop a very crispy saucy exterior. Remove from grill and let rest for 5 minutes before enjoying. Quick and Easy BBQ Sauce: ¾ cup ketchup 1 tablespoon Worcestershire sauce 2 tablespoons Dijon Mustard 2 tablespoons Coombs Maple Stream 1 tablespoon red wine vinegar 1 teaspoon garlic powder 1 teaspoon smoked paprika Whisk all ingredients together in a bowl to combine.

Citrusy Whiskey Punch

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Wondering what to pair with your next BBQ? How about a refreshing blend of summer citrus, your favorite Kentucky Bourbon, and a touch of pure maple syrup? Stir well, garnish, and sip into summer. 21+ only! Enjoy responsibly. Combine the juices of 1 Cara Cara Orange, 1 Navel Orange and 1 lemon in a cocktail mixer. Add 3oz of your favorite Kentucky Bourbon and a quick spray of Maple Stream. Stir well and serve over ice with an orange slice and Amarena Cherries. 21+ Only! Enjoy Responsibly?

MAPLE GLAZED DONUTS

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Ingredients:

1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 large egg 2 tablespoons brown sugar 1 tablespoon Coombs Maple Syrup 1/4 cup milk 3 tablespoons yogurt 2 tablespoons melted butter 1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the dry ingredients (flour, baking soda, powder, cinnamon, nutmeg, and salt). In a separate bowl, whisk together the egg, brown sugar, maple syrup, milk, yogurt melted butter and vanilla extract. Gently fold the dry ingredients into the wet until they are just combined. Fill the molds of a greased donut pan 2/3 full. Using a plastic bag with the corner snipped off to pipe the batter in is an easy way to do this! Bake the donuts for 9 – 10 minutes. Let cool completely and then glaze with a mixture of 1/4 cup melted butter, 1/4 cup maple syrup, 1 cup sifted confectioners sugar and 1 tablespoon whole milk.

MAPLE FUNFETTI OATS

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Ingredients:

1/2 cup old fashioned oats 1 cup water or milk of your choice (we love using almond milk) Pinch of salt 1 – 2 teaspoons rainbow sprinkles chocolate chips & Maple Stream to garnish

Directions:

In a bowl, combine the oats, liquid, and salt. Microwave on high for 2 minutes. Let stand for a couple of minutes or until safe to handle and then let kiddos add on their fun toppings to enjoy!

EASY CARAMEL MAPLE NACHOS

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Ingredients:

1/4 cup coconut oil 1/4 cup Coombs Maple Syrup 3 tablespoons smooth almond butter Pinch of flaky sea salt and cinnamon to taste 2 – 3 firm apples, sliced thin Walnuts for garnish

Directions:

In a microwave or over the stove, melt the coconut oil and stir in maple syrup. Whisk in the almond butter and season the *caramel* to taste with sea salt and cinnamon. Drizzle over apple slices and top with walnuts to serve.

BROWN BUTTER MAPLE RICE KRISPY TREATS

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Ingredients:

4 oz unsalted butter 2 tablespoons Maple Stream 1 10-ounce (285-gram) bag marshmallows 6 cups Rice Krispies Generous pinch coarse sea salt Turbinado sugar for sprinkling on top!

Directions:

In a small saucepan, heat the butter over medium-low (paying very close attention so it doesn’t scorch!) until it’s clear and golden brown in color and starts to smell nutty. Remove the brown butter from the heat and stir in the Maple Stream, marshmallows and salt until the mixture is smooth and fully incorporated. Stir the Rice Krispies into the marshmallow mixture. Turn the crispy mixture out into a 8 x 8 pan lined with parchment paper. Use your hands to press the Rice Krispies into the pan firmly. Sprinkle the Krispie treats with turbinado sugar and allow to set for at least 30 minutes before cutting into bars and enjoying.

MAPLE SESAME CHICKEN

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Ingredients:

For the Chicken: 1 lb. chicken breasts or thighs cut into 1″ pieces 2 tablespoons olive oil Salt and pepper for seasoning 2 cups cooked rice to serve For the Sesame Sauce: 1/4 cup coconut aminos 2 tablespoons of rice wine vinegar 2 tablespoons water 1 tablespoon toasted sesame oil (we love @latourangelleartisanoils!) 1/4 cup maple syrup 1 clove grated garlic 1-inch knob ginger, grated Pinch red pepper flakes 1 teaspoon cornstarch Sesame seeds for garnish

Directions:

In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper and add them to the pan once the oil is hot. Cook the chicken until it’s golden brown on all sides and cooked through to an internal temperature of at least 165 degrees F. Add all the sauce ingredients (except the sesame seeds) to the pan and stir well to coat the chicken evenly. Adjust the heat to simmer and cook the chicken in the sauce for another 2 – 3 minutes. Serve the chicken on top of cooked rice and sprinkle with sesame seeds for garnish!

OATEY COCO-CHIA BITES

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Ingredients:

1 1/2 cups old fashioned oats 2 tablespoons chia seeds 1 tablespoon shredded unsweetened coconut flakes 1/2 teaspoon cinnamon 1/2 cup smooth nut butter 1/2 cup Coombs Maple Syrup 1 teaspoon vanilla extract 3 – 4 tablespoons almond milk 1/3 cup mini chocolate chips

Directions:

In a food processor, combine oats, chia seeds, coconut and cinnamon, and blitz for about 30 seconds to mix/finely chop ingredients. Transfer mixture to a bowl and stir in nut butter, maple syrup, vanilla extract, almond milk, and mini chocolate chips. Scoop bite dough into heaping tablespoons and form into a ball. Place on a cookie sheet lined with parchment paper and refrigerate for 30 minutes before enjoying. Bites keep for 5 – 7 days. Refrigerate or freeze in an airtight container for maximum deliciousness.

COLLARD GREENS WRAPS WITH TANGY MAPLE ALMOND DIPPING SAUCE

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Ingredients:

Wraps – 1 bunch of collard greens, rinsed and with stems trimmed 1 lb cooked, shredded chicken breast 1 cup shredded carrots 1/2 cup shredded purple cabbage 3 green onions, sliced thin 1 avocado, sliced Cilantro leaves for garnish Dipping Sauce – 1/4 cup smooth almond butter 1 tablespoon almond milk 2 tablespoons hot water 1 1/2 tablespoons apple cider vinegar 1/2 clove garlic, minced 1 tablespoon coconut aminos 1 tablespoon Coombs Maple Red pepper flakes & Himalayan Sea Salt to taste

Directions:

Combine all sauce ingredients in a small food processor and blend until creamy and smooth, scraping down the sides as needed. Lay down collard leaves and assemble with cooked chicken and toppings. Drizzle with sauce to serve.

MAPLE WALNUT TRUFFLES

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Ingredients:

2 1/2 cups raw walnuts, toasted in the oven at 350F for about 10 minutes 1 1/2 cups rolled oats 1/2 cup Medjool dates, soaked in hot water for 5 minutes, drained and pitted 2 tablespoons Coombs Maple Stream Pinch of kosher salt Pink and red sprinkles

Directions:

Combine all ingredients except for sprinkles in a food processor and blitz until a ball of *dough* starts to form. Scoop mounded tablespoons of the mixture and roll with hands to make a ball. Roll the truffles in the sprinkles and chill in the refrigerator for at least 15 minutes to set. Enjoy with loved ones!

MAPLE KETTLE CORN

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Ingredients:

2 tablespoons coconut oil 1/4 cup Coombs Maple Syrup 1 cup popping corn 1/2 teaspoon Himalayan pink salt

Directions:

Heat the coconut oil in a large pan over medium-high heat. Add a few kernels of popcorn once the coconut oil has melted and shake to coat them evenly. When the kernels pop, add the rest of the popcorn and the maple syrup to the pan and cover with a lid. Shake vigorously so that all of the kernels get coated by the maple oil mixture. Once the popcorn really starts to pop, continue to shake the pan and remove from heat once you hear the popping slow. Transfer the kettle corn to a bowl immediately and toss with salt to serve.

MAPLE BOURBON CHICKEN WINGS

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Ingredients:

  2 pounds of chicken wings 2 Tbsp butter 2 shallots, minced 1 teaspoon garlic powder 1/2 cup bourbon whiskey 1 cup Coombs Maple Syrup 2 Tbsp tomato paste Optional: 2- 3 tablespoons Franks Red Hot Sauce Hearty pinch of kosher salt and freshly ground black pepper  

Directions: 

  Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and layout the wings in a single layer. Season the wings liberally with salt and pepper and set aside.   In a small saucepan over medium-low heat, melt the butter and add the shallots, cooking for about 5 minutes or until the shallots are soft. Add the garlic powder, bourbon, tomato paste, and maple and whisk together. Drizzle half of the sauce over the wings and bake for 20 – 25 minutes, turning once, until very the wings are very crispy and cooked all the way through.   While the wings bake, continue to cook down the remaining sauce at a low simmer until it is thick and syrupy (about 5 minutes). When the wings are ready, remove them from the oven and toss them in a large bowl with the thickened sauce and another pinch of salt and pepper. Serve with ranch or blue cheese dressing, carrots and celery sticks!

MAPLE GLAZED SWEET POTATO TACOS

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Image credit: Alanna Taylor Tobin | The Bojon Gourmet
By Alanna Taylor-Tobin | The Bojon Gourmet 3 servings Prep time: 30 minutes Cook time: 1 hour   These nourishing vegan tacos are packed with sweet potatoes, spiced chickpeas, and thick cashew cream flavored with cilantro and lime. Sliced radishes add crunch, and quick pickled red onions lend a savory, tangy bite. Maple syrup creates a glossy glaze on the sweet potatoes, making them taste a little bit like barbecued ribs thanks to a dose of smoked paprika and chili powder. The maple stream makes it extra easy to measure out small quantities of maple syrup but you can use any Coombs maple you like here.   The pickled onion and cashew crema can both be made several days ahead and refrigerated. You’ll have some of both left over. If you don’t have a high-speed blender for making the cashew crema, you can try soaking the cashews for several hours ahead of time. Or simply swap the crema out for yogurt or sour cream.  

INGREDIENTS

  Pickled Onion: 1 large red onion, thinly sliced into rounds or half rounds 2 tablespoons sugar 1 tablespoon fine sea salt 1 cup hot water 1 cup rice vinegar or white wine vinegar   Sweet potatoes: 2 pounds orange-fleshed sweet potatoes (3-4 medium), peeled, cut into 2×1-inch wedges 2 tablespoons sunflower oil or other neutral oil 2 tablespoons Coombs Maple Syrup (any grade) 1 teaspoon chili powder (the kind that is mild and has other spices blended in) 1 teaspoon smoked paprika ½ teaspoon fine sea salt   Chickpeas: 1 (15 ounce) can chickpeas, drained and rinsed 1 tablespoon sunflower oil or other neutral oil ¼ teaspoon chili powder ¼ teaspoon smoked paprika Big pinch fine sea salt   Cilantro Cashew Crema: 1 ½ cups Cashews ¾ – 1 cup cool water ½ large bunch Cilantro washed and chopped (stems ok) Lime juice from 1-2 large limes ¾ teaspoon salt   To Finish: 6 (6-inch) tortillas 1 large avocado, pitted, peeled, and thinly sliced 4 radishes, thinly sliced Lime wedges, for serving Shredded cabbage or microgreens, optional  

INSTRUCTIONS

Pickled Onion: In a large jar, combine the sugar, salt, and hot water; stir to dissolve. Add the vinegar and onion. Let sit while you prepare the other ingredients, at least 30 minutes. Or chill for up to 1 week.   Sweet Potatoes and Chickpeas: Position racks in the upper and lower thirds of the oven and preheat to 400ºF. Line 1 large and 1 small rimmed baking sheet with parchment paper for easy cleanup.   Place the sweet potato wedges in a large bowl and toss with the oil, maple syrup, chili powder, paprika, and salt to combine. Spread evenly on the large baking sheet. Roast until glazed and golden on the outside and tender on the inside, 35-45 minutes, turning the pieces once or twice during the baking time.   Meanwhile, toss the chickpeas in a medium bowl with the oil, chili powder, smoked paprika, and salt. Spread them on the smaller baking sheet and roast until golden and slightly crispy, 25-35 minutes.   Cashew Crema: Combine the cashews and ¾ cup water in the bowl of a high-speed blender and puree until very smooth, adding more water if needed. Chill if the mixture is warm. Add the cilantro, juice of 1 lime, and salt, and blend until very smooth. Taste, adding more salt or lime if you like. Add enough water to make the crema thin enough to drizzle. Chill until needed, up to 1 week.   Assemble: Char the tortillas over a gas flame or in a hot skillet and stack in a clean kitchen towel to keep them pliable and warm. Spread each tortilla with a big spoonful of cashew crema, and layer with pickled onion, sweet potato, chickpeas, avocado, radish, more cashew crema, cilantro, and cabbage or microgreens if using. Pass extra lime wedges at the table.      

SPRING VEGGIE TART WITH MAPLE CHEVRE

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Serves: 6 – 8 Prep Time: 10 minutes Cook Time: 40 minutes  

INGREDIENTS

1 pre-made pie crust 8 oz. asparagus, with tough ends removed 1/2 leek, washed well and sliced thin 1 tablespoon extra-virgin olive oil 3 eggs 4 oz. chevre 1 tablespoon Coombs Maple Stream 1/4 cup whole milk yogurt 2 tablespoons whole milk 1 tablespoon fresh chives, sliced thin 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh dill, chopped 1/4 teaspoon cayenne pepper salt and pepper

INSTRUCTIONS

  1. Lay out the pie crust in a 9-inch tart pan with 1″ high sides and bake the pie crust according to the directions on the packaging.
  2. After the crust is pre-baked set aside and increase the temperature of the oven to 425 degrees F. Lay the asparagus and leeks on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 7 minutes. Lower the oven temp to 375 degrees F.
  3. Meanwhile, in a large bowl, whisk together the eggs, milk, yogurt, herbs, cayenne and a pinch of salt.
  4. Mix together the goat cheese and maple in a separate bowl.
  5. To assemble the tart, arrange half of the roasted veggies in the cooked tart shell and top with half of the maple chevre.
  6. Pour the egg mixture into the tart shell and then arrange the remaining veggies and chevre on top.
  7. Bake the tart for 25 – 30 minutes or until the filling is completely set. Let cool to room temperature before slicing up to enjoy!

GRILLED CHICKEN SPRING SALAD WITH MAPLE-FENNEL DRESSING

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Servings: 2-4 salads Prep Time: 15 mins Cook Time: 20 mins  

INGREDIENTS

  • 2 uncooked chicken breasts
  • 2 tbsp. unsalted butter
  • Salt and pepper, to taste
  • 1 head butter lettuce
  • 1 nectarine, sliced into wedges
  • 1 watermelon radish (sub 3-4 red radishes), sliced very thin
  • 1 cup heirloom cherry tomatoes, halved
  • ½ cup feta cheese
  • 1 hass avocado, sliced
For the Maple-Fennel Dressing
  • ½ cup olive oil
  • ¼ cup Coombs Family Farms Pure Maple Syrup
  • 2 tbsp. fennel bulb, finely diced
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste
 

INSTRUCTIONS

  1. Heat a cast iron skillet (or nonstick pan) over medium heat. Add butter to the pan and allow it to melt. Meanwhile, season both sides of your chicken breasts generously with salt and pepper.
  2. Add chicken to the pan and let cook on one side for 7 minutes before flipping. Cook on the second side until the chicken is cooked through (about 10 minutes more, depending on the size of the breast.)
  3. Meanwhile chop, slice and dice all of your vegetables. Divide butter lettuce, radish, cherry tomatoes, feta cheese, and avocado between 2-4 bowls (depending on how big of a salad you want to make.)
  4. When your chicken is fully cooked, remove it from the pan and let it rest for 5 minutes before slicing it into bite-sized pieces.
  5. While the chicken is resting, add all Maple-Fennel Dressing ingredients to a Mason jar or container with a secure lid. Shake vigorously.
  6. Divide chicken between your bowls, and spoon dressing on top of the salads. Serve and enjoy!

SWEET AND TANGY MAPLE CITRUS DIJON HAM GLAZE

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Makes enough glaze for 12 – 14lb. ham Prep Time: 5 minutes  

INGREDIENTS

  1 13-oz jar Apricot Preserves 1/2 cup Coombs Maple Syrup 1/4 cup dijon mustard Juice and zest from 1 orange 2 garlic cloves, grated 1 teaspoon ground cloves  

INSTRUCTIONS

 
  1. Combine all ingredients for glaze in a small saucepan and bring to a simmer.
  2. Halfway through the cook-time of your ham, brush the meat with half of the glaze.
  3. When the ham has 10 minutes more to cook, glaze again with the remaining maple dijon goodness and fire up the oven to 450 degrees F to help caramelize the glaze.
  4. Slice and enjoy to your heart’s ham content!

GOOEY SKILLET MAPLE WALNUT BLONDIES

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Makes 1 9-inch skillet Blondie Prep Time: 5 minutes Cook Time: 25 – 30 minutes  

Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup Coombs Family Farms Maple Stream
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chopped walnuts
  • Maple Glaze (see below)
 

Instructions

  1. Preheat the oven to 375°F. Lightly grease the cast iron skillet.
  2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
  3. In another medium bowl, cream together the softened butter, sugar, maple, and vanilla extract.
  4. Slowly add the dry ingredients to the wet ingredients, stirring well to incorporate. Gently fold in the chopped walnuts and then transfer the batter to the greased skillet.
  5. Bake the blondies for 25 – 30 minutes or until the edges are golden brown and the center is set, but still gooey.
  6. While the blondies bake, make the Maple Glaze by whisking together 1/2 cup confectioners’ sugar with 1 tablespoon maple syrup and 1 tablespoon heavy cream in a small bowl.
  7. Top with warm blondies with a hearty scoop of vanilla ice cream, and copious drizzles of the maple glaze (and even a little extra Maple Stream!) to enjoy.

COLLARD GREEN WRAPS WITH TANGY MAPLE ALMOND SAUCE

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Makes 6 – 8 Wraps Prep Time: 10 minutes Cook Time: N/A    

Ingredients

For Wraps:
  • 1 bunch of collard greens, rinsed and with stems trimmed
  • 1 lb cooked, shredded chicken breast
  • 1 cup shredded carrots
  • 1/2 cup shredded purple cabbage
  • 3 green onions, sliced thin
  • 1 avocado, sliced
  • Cilantro leaves for garnish
For the Dipping Sauce:
  • 1/4 cup smooth almond butter
  • 1 tablespoon almond milk
  • 2 tablespoons hot water
  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 clove garlic, minced
  • 1 tablespoon coconut aminos
  • 1 tablespoon Coombs Family Farms Maple Stream
  • Red pepper flakes & Himalayan Sea Salt to taste
Instructions
  1. Combine all sauce ingredients in a small food processor and blend until creamy and smooth, scraping down the sides as needed.
  2. Lay down collard leaves and assemble with cooked chicken and toppings.
  3. Drizzle with sauce to serve.
   

GLUTEN FREE STRAWBERRY MAPLE CREAM CAKE

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Image credit: Alanna Taylor Tobin | The Bojon Gourmet
By Alanna Taylor-Tobin | The Bojon Gourmet 1 (8-inch, 2-layer) cake, 10-12 servings Prep time: 30 minutes Bake time: 30 minutes Cooling time:   Maple syrup sweetens all components of this stunner of a cake. There is light and airy chiffon cake made with oat, sweet rice, and millet flours that you’ll never believe are gluten-free. Billows of vanilla whipped mascarpone top the cake layer, swirled with strawberry chia jam – worth making in its own right to eat with yogurt or toast. The cake itself is dairy-free so if you prefer, use whipped coconut cream in the filling for a dairy- and gluten-free cake that all your guests can enjoy. Use your favorite grade of Coombs maple syrup here.  

INGREDIENTS

Cake: 1⁄4 cup sunflower oil or other neutral oil 3 large egg yolks ½ cup + 2 tablespoons Coombs maple syrup 1⁄4 cup plus 2 tablespoons (55 g) sweet white rice flour 1⁄4 cup plus 2 tablespoons (50 g) millet flour 1⁄4 cup plus 2 tablespoons (40 g) oat flour 11⁄4 teaspoon baking powder 1⁄2 teaspoon fine sea salt 5 large egg whites, at room temperature 1⁄4 teaspoon cream of tartar 2 tablespoons granulated sugar   Strawberry Chia Jam: 3 cups hulled and quartered strawberries ¼ cup Coombs maple syrup Strained juice from ½ a large lemon 2 tablespoons chia seeds   To finish the cake: 3⁄4 cup mascarpone 1 cup heavy whipping cream 1 teaspoon vanilla paste or extract 2 tablespoons cold Coombs maple syrup 2 pint baskets pretty strawberries, some hulled and quartered, some halved Coombs Maple Candies, optional for decorating  

INSTRUCTIONS

Cake: Position a rack in the center of the oven and preheat to 325ºF. Line 2 ungreased 8-inch round cake pans with rounds of parchment paper cut to fit. The cake batter will crawl up the sides of the ungreased pan as it bakes, making the cake extra fluffy.   In a large bowl, whisk together the oil, egg yolks, and maple syrup. Place a strainer over the bowl and sift the sweet rice, millet and oat flours with the baking powder and salt directly into the yolk mixture, adding back any bits left behind in the strainer. Whisk until very smooth.   In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add the sugar and whip until the whites are glossy and just hold a firm peak when lifted from the bowl, 1–3 more minutes.   Use a flexible silicone spatula to fold one-third of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain. Immediately pour the batter into the prepared pan and quickly but gently use an offset spatula to spread the batter into a thin, even layer. Transfer to the oven and bake until the cake is golden, springs back to the touch and a toothpick inserted near the center comes out clean, 20-30 minutes. Remove to a rack and let cool completely in the pan.   Jam: Combine the quartered strawberries, maple syrup, and lemon juice in a large saucepan. Bring to a simmer over medium high heat, then lower the heat to maintain a simmer. Cook until the juices bubble thickly and are reduced by about half, 10-15 minutes. Stir in the chia seeds and cook for 1 more minute, then remove from the heat and mash the berries until mostly broken down. Let cool, then chill until needed, up to 1 week.   To finish: Whip together the mascarpone, cream, vanilla, and maple syrup together until the mixture holds firm peaks. Chill until needed.   To assemble the cake, remove one cake layer from the pan and peel off the parchment. Place the cake layer right-side up on a serving platter and spread with a little less than half of the whipped mascarpone. Dollop half of the strawberry jam over the cream and swirl lightly. Top with a layer of quartered strawberries and dollop with a bit more whipped mascarpone (this helps the upper layer stick to the bottom layer).   Remove the second cake layer from the pan, remove the parchment, and place on top of the bottom layer. Top with the remaining whipped mascarpone, swirls of jam, and the remaining quartered and halved berries. Decorate with maple candy, if using. Serve right away or chill for up to several hours before serving. To serve, use a large, sharp chef’s knife dipped in hot water and wiped clean between each cut to slice the cake into wedges. Leftovers keep well in the refrigerator for up to 3 days.      

MAPLE GINGER ROASTED GRAPEFRUIT

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By Brewing Happiness  Servings: 1 grapefruit Prep Time: 5 mins Cook Time : 15 mins  

INGREDIENTS

  • 1 ruby red grapefruit
  • 2 tbsp. Coombs Family Farms Organic Maple Syrup
  • 1 tsp fresh ginger, grated
  • ¼ tsp vanilla extract
Serve with
  • Mint leaves, for garnish
  • Pumpkin seeds
  • Chopped pecans
  • Granola
  • Yogurt
 

INSTRUCTIONS

  1. Preheat oven to broil.
  2. Cut the grapefruit in half. Use a knife to trace around the flesh of the grapefruit. Use the tip of the knife to segment the grapefruit, cutting the flesh away from the skin.
  3. Drizzle each half with 1 tbsp. Coombs Family Farms Organic Maple Syrup.
  4. Use a microplane to grate ½ tsp fresh ginger on to each half. Drizzle a small amount of vanilla extract on each half.
  5. Place the halves cut side up on a baking tray with a lip.
  6. Bake on the top rack of the oven for 15 minutes.
  7. Serve with yogurt, pumpkin seeds, pecans, granola, and mint leaves.

GLUTEN FREE CARROT CAKE PANCAKES WITH MAPLE WHIPPED MASCARPONE

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Image credit: Alanna Taylor Tobin | The Bojon Gourmet
By Alanna Taylor-Tobin | The Bojon Gourmet Dessert for breakfast! These healthfully decadent carrot cake pancakes are loaded with grated carrots, walnuts, hearty oat flour, and spices, and they’re naturally gluten-free to boot. Don’t forget to pass the maple stream at the table for extra maple goodness.   Makes 12-14 pancakes; 3-4 servings Prep time: 20 minutes Cook time: 20 minutes  

INGREDIENTS

Pancakes: 1 large egg 2 tablespoons Coombs pure maple syrup 1 cup buttermilk, well shaken 1 tablespoon sunflower oil or other neutral oil 1 teaspoon vanilla extract 1 ½ cups packed finely grated carrots 1 cup gluten-free oat flour ¼ cup sweet rice flour (or GF all-purpose flour blend) 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ¾ teaspoon ground cinnamon, plus more for serving ½ teaspoon ground ginger ½ cup toasted walnuts or pecans, plus extra for serving Sunflower oil or other high-heat neutral oil, for cooking   Whipped Mascarpone: ½ cup mascarpone ¾ cup cold heavy cream 1 tablespoon maple syrup ½ teaspoon vanilla paste or extract Pinch fine sea salt Coombs maple stream, for serving Shaved carrots, for serving (optional)  

INSTRUCTIONS

  1. In a large bowl, whisk together the egg, maple syrup, buttermilk, oil, and vanilla to combine.
  2. Stir in the grated carrots.
  3. Place a medium-mesh strainer over the bowl and sift in the oat flour, sweet rice flour, baking powder, baking soda, salt, cinnamon, and ginger. Stir to combine.
  4. Stir in the walnuts.
  5. Heat a griddle or wide skillet over medium-low heat. When the pan is hot, coat with a thin film of oil.
  6. Drop the batter by 1/3 cups onto the hot griddle, spacing them well apart. Cook until golden on the bottom and bubbling on top, 2-3 minutes.
  7. Flip and cook on the second side until golden on the bottom and mostly cooked through, 2-3 more minutes. If the pan becomes too hot, lower the heat. The cakes will continue to cook from residual heat when removed from the pan.
  8. Place the pancakes on a wire rack in a low oven to keep warm if you like.
  9. Meanwhile, combine the mascarpone, cream, maple syrup, and vanilla in the bowl of a stand mixer fitted with the whip attachment (or use a large bowl and a whisk or electric beater). Whip on high speed until the mixture mounds softly, 1-2 minutes. Chill until needed.
  10. Top the pancakes with whipped mascarpone, walnuts, cinnamon, and shaved carrots, passing the maple stream at the table.

MAPLE BAKED APPLE YOGURT & GRANOLA

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Servings: 1 bowl Prep Time: 5 mins Cook Time: 25 mins  

INGREDIENTS

  • 1 apple of choice
  • Olive oil
  • Coombs Family Farms Maple Stream
  • Pinch flaky sea salt
  • Full-fat greek yogurt
  • ¼ cup granola of choice
 

INSTRUCTIONS

  1. Preheat oven to 375.
  2. Cut an apple in half, spoon out seeds and cut off any stem. Place apple face down on cutting board between two chopsticks. With a sharp knife, slice down from the top until the knife makes contact with the chopsticks, this is to prevent you from slicing all the way through the apple. Repeat the process creating thin slices along the whole apple.
  3. Place apple on a baking tray and drizzle with olive oil, making sure it gets in between the apple slices.
  4. Use your Coombs Family Farms Maple Stream to spray maple syrup onto your apple as well, getting in between the slices.
  5. Sprinkle the tops of the apples with sea salt.
  6. Bake for 25 minutes.
  7. Once the apple is baked, add yogurt, apple, and granola to a bowl and spray with Coombs Maple Stream if desired.
  8. Enjoy!
 

ALMOND FLOUR WAFFLES

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Servings: 2-3 waffles Prep Time: 5 mins Cook Time: 8-12 mins  

INGREDIENTS

  • 1 cup almond flour
  • 2 tbsp. cornstarch
  • 1 tsp baking powder
  • Pinch of sea salt
  • 1 large egg
  • ¼ cup nondairy milk (sub whole milk)
  • ½ cup full-fat Greek yogurt
  • 1 tbsp. Coombs Pure Maple Syrup
  • 1 tsp vanilla extract
  • 1 tbsp. coconut oil
  • Nonstick spray, for greasing the waffle iron
  • Coombs Maple Stream
 

INSTRUCTIONS

  1. Heat waffle iron over high heat.
  2. In a medium bowl, whisk together almond flour, cornstarch, baking powder, and sea salt.
  3. Add egg, nondairy milk, Greek yogurt, Coombs Pure Maple Syrup, vanilla extract and coconut oil to the bowl. Whisk until smooth.
  4. Spray waffle iron with nonstick spray. Add about ⅓-½ (depending on what size iron you have) of the batter to your waffle iron. Close and let cook for 3-4 minutes, allowing it to brown.
  5. Carefully remove the waffle from the iron and let sit for 2-3 minutes before serving (this will help it hold together.)
  6. Serve with butter (optional) and get the perfect amount of syrup with Coombs Maple Stream.

OPEN-FACED MAPLE SAUSAGE BREAKFAST SANDOS WITH SPICY CHIPOTLE DRIZZLE

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*Serves 2  

Ingredients

Directions

  Prepare Start Right waffles according to instructions on package.   In a large skillet, heat cooking oil over medium heat and brown the sausage patties on both sides until they are golden and fully cooked through. Drizzle each patty with Maple Stream and then top with a slice of Colby Jack. Continue to cook until cheese is melted and then stack one patty on each of the warm waffles.   Cook eggs to your preference. Layer sliced avocado onto the open waffle sandos and then top with a hot egg. Drizzle with chipotle mayo and top with arugula for garnish.   We’d suggest enjoying these with a fork and a knife!  

MAPLE COFFEE CAKE

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Servings: about 12 Prep Time: 15 mins Cook Time: 30-35 mins  

INGREDIENTS

  • ½ cup Coombs Maple Sugar
  • ½ cup Coombs Pure Maple Syrup
  • ½ cup butter, room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ¼ cup whole wheat flour
  • 1 ½ tsp baking powder
  • ½ baking soda
  • ½ tsp salt
  • 1 cup full fat greek yogurt
Topping
  • ½ cup Coombs Maple Sugar
  • 2 tbsp whole wheat flour
  • 1 tbsp cinnamon
  • ⅓ cup finely chopped walnuts
 

INSTRUCTIONS

  1. Preheat oven to 350.
  2. In the base of a stand mixer or in a large bowl with a hand mixer, cream together Coombs Maple Sugar, Coombs Maple Syrup, and butter. (This mixture will likely break, instead of getting fluffy. That’s okay you just want them well combined.)
  3. Add in one egg at a time, mixing on low-medium speed. After eggs are added, mix in vanilla extract just until combined and set aside for now.
  4. In a medium sized bowl, sift whole wheat flour, baking powder, baking soda, and salt together.
  5. Turn mixer on low, and rotate adding flour and greek yogurt, one third at a time of each. Stop the mixer and scrape down the sides if needed. Once fully mixed, turn off mixer. (Don’t over mix.)
  6. Grease a 9×13 inch pan with butter or coconut oil. Pour batter into pan and smooth the top out.
  7. In a small bowl combine topping ingredients. Sprinkle over the top of your batter.
  8. Bake for 30-35 minutes. Let cool completely before slicing.
  9. EAT UP.

MAPLE GLAZED CARROTS WITH PISTACHIOS AND GOAT CHEESE

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*Serves 8

Ingredients 

  • 2 bunches baby rainbow carrots
  • 2 tablespoons olive oil
  • 1 tablespoon Coombs Maple Syrup
  • 1 tablespoon orange juice
  • 2 teaspoons whole grain mustard
  • 2 cloves of garlic, grated
  • ½ cup chopped pistachios
  • 2 oz. crumbled goat cheese
  • Kosher salt and pepper
 

Directions

Preheat oven to 450 ℉. In a small jar, combine olive oil, maple, orange juice, mustard, garlic, and a big pinch of salt and pepper. Shake to emulsify the vinaigrette.   On a large sheet pan, toss carrots in maple vinaigrette mixture and arrange in a single layer.   Roast carrots for 15 minutes or until golden brown, turning once. Arrange roasted carrots on a platter and top with chopped pistachios and crumbled goat cheese to serve.

FRENCH TOAST BAKE WITH MAPLE BROWN SUGAR TOPPING

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*Serves 8  

Ingredients

  For the French Toast:
  • 1 loaf of crusty french bread or 2 baguettes, sliced into ¾ inch thick pieces
  • 8 eggs
  • 2 cups whole milk
  • ¼ cup of packed light brown sugar
  • ¼ cup Coombs Maple Syrup
  • 1 tablespoon pure vanilla extract
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon nutmeg
  For the Topping:
  • ¼ cup cold butter, cut into small dice
  • ½ cup packed light brown sugar
  • ¼ cup flour
  • ½ teaspoon salt
  • Confectioners’ sugar for dusting
   

Directions

  Line a lightly greased casserole dish with the slices of bread, overlapping slices slightly.   In a bowl, whisk together eggs, milk, brown sugar, vanilla extract, cinnamon, and nutmeg. Pour the egg mixture over the top of the bread and cover. Place the casserole in the refrigerator overnight or until the bread soaks up all of the creamy egg mixture (at least 2 hours).   When the casserole is ready to bake, remove it from the fridge and allow it to come up to room temperature a bit as you preheat the oven to 350℉. Make the casserole topping by combining the butter, brown sugar, flour and salt in a small bowl. Use a fork or your hands to break up the butter into even smaller pieces, until the mixture is the consistency of coarse sand. Spread the topping evenly over the casserole and bake for 35 minutes, or until the center is set.   Dust the baked french toast with confectioners’ sugar and serve with extra maple on the side!  

HOMEMADE MAPLE GRANOLA

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*Makes about 2 quarts of granola  

Ingredients

 
  • 3 ½ cups rolled oats
  • 1 cup of pecans, walnuts, or hazelnuts
  • ½ cup olive oil
  • ½ cup of Coombs Maple Syrup
  • ½ cup packed brown sugar
  • ¼ cup sesame seeds
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • 1 tsp salt
  • 1 cup dried unsweetened coconut chips
  • ¾ cup of golden raisins
  Preheat oven to 300℉. In a large bowl, combine all ingredients except golden raisins. Spread mixture evenly on a large sheet pan and bake for 40 minutes, stirring a few times so the granola toasts evenly.   After 40 minutes, add the golden raisins and bake for an additional 10 minutes. Cool granola completely before storing in an airtight container.   Recipe inspired by MarthaStewart.com

MAPLE SAGE SAUSAGE HASH

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Serves 4  

Ingredients

  • 1 lb ground pork
  • 1 onion, chopped
  • 2 medium-sized sweet potatoes
  • 3 tablespoons extra virgin olive oil, split
  • Salt and pepper to taste
  • 1 tablespoon fennel seeds, chopped roughly or pulsed in a spice grinder
  • 3 tablespoons Coombs Maple Syrup
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • 2 big handfuls of baby kale
  • Eggs for topping (prepared however you like!)
   

Directions

  Preheat oven to 400℉. Toss sweet potatoes, onion, and salt and pepper in 1 ½ tablespoons of olive oil on a large sheet pan and roast for 20 minutes.   While the sweet potato is roasting, empty ground pork into a large mixing bowl. Add fennel seeds, maple syrup, smoked paprika, red pepper flakes and a generous pinch of salt and pepper and mix well with a spatula or your hands.   Add remaining olive oil to a large skillet and heat over medium. Add maple pork mixture to pan, and cook until thoroughly browned, leaving the pork in larger chunks. Stir in the roasted sweet potatoes and onions, along with the baby kale and fresh herbs.   Serve sausage hash topped with an egg cooked to your liking!

MAPLE CRANBERRY SAUCE

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Makes ~ 2 cups  

Ingredients

  • 1 12oz bag of fresh cranberries
  • 1 cup Coombs Maple Syrup
  • ½ cup water
  • 1 Granny Smith Apple, peeled, cored, and roughly chopped
  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon
 

Directions

  In a medium saucepan over medium heat, combine cranberries, maple syrup, and water. Cook for 5 – 10 minutes or until the cranberries start to pop open.   Add the apple, zest, and juice and simmer for 30 – 35 minutes or until the cranberry sauce has thickened.   Remove from heat, let cool completely and then refrigerate until ready to serve.

MAPLE PECAN SWEET POTATO CASSEROLE

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Serves 8  

Ingredients

  For the casserole base:
  • 3 medium-sized sweet potatoes, peeled and cubed
  • 1 small butternut squash, peeled and cubed
  • ¾ cup coconut milk
  • 1 tablespoon Coombs Maple Syrup
  • 2 tablespoons butter (or coconut oil if you’d like to make this dish vegan)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  For the topping:
  • 2 cups of pecans
  • 2 tablespoons coconut oil
  • 2 tablespoons Coombs Maple Syrup
  • Pinch of sea salt
   

Directions

  Preheat oven to 350℉.   Bring a large pot of water to a boil and cook sweet potatoes and butternut squash until they are tender.   While the sweet potatoes and squash are boiling, prepare the casserole topping. Toast pecans in a large, dry saute pan over medium heat for about 5 minutes or until they start to get a deeper color brown. Add the coconut oil, maple syrup and salt and stir to combine. Set aside.   Strain the sweet potatoes and squash and then mash them with the coconut milk, maple syrup, butter, and spices.   In a lightly greased baking dish, spread the sweet potato and squash mixture evenly. Top with the pecan mixture and bake for 10 minutes or until the casserole is piping hot and the pecan topping is fragrant.

Delicata Squash Salad With Kale, Quinoa, Manchego, and Maple Walnut Vinaigrette

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Serves 4/15 minutes Prep Time/20 minutes Cook Time  

Ingredients

*2 small delicata squash *1 cup cooked red quinoa *5 oz. baby kale *1/2 cup pomegranate seeds *1/4 cup shaved Manchego cheese *1 tablespoon olive oil *Salt and pepper  

Maple Walnut Vinaigrette

*1/4 cup walnut oil *1 tablespoon apple cider vinegar *1 teaspoon Dijon mustard *1 shallot, minced *1 teaspoon Coombs Maple Syrup *Generous pinch of Kosher salt and ground pepper to taste

Directions

Preheat oven to 425°F.   Slice delicata squash lengthwise and scoop out seeds in the center. Cut squash into 1/2” slices and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.   Roast Squash for 20 minutes, turning once halfway through.   While the squash is roasting, prepare vinaigrette by placing all ingredients into a mason jar with a lid and shaking to combine. Set aside.   Remove the squash from the oven when the edges are golden brown and let rest until just warm, not piping hot. Combine kale, delicata, and quinoa in a large bowl and toss with the maple walnut vinaigrette. Arrange salad on a platter and garnish with pomegranate seeds and Manchego.

BLUEBERRY MAPLE CHIA PUDDING

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Serves 1/5 mins Prep Time/7-8 hours Rest Time  

Ingredients

* 1/2 cup rolled oats * 1/4 cup chia seeds * 2 Tbsp Coombs Maple Syrup * 1/2 cup blueberries (divided in half) * 1/4 cup granola (we love Grandy Oats!) * 1 cup almond milk  

Directions

Mix all ingredients in a medium sized Mason jar, saving out half of the blueberries and granola.   Refrigerate overnight, top with remaining fresh blueberries & crunchy granola and enjoy!

MAPLE DIJON VINAIGRETTE

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Makes about 1 cup of vinaigrette/5 mins Prep Time  

Ingredients

  • 1/2 cup Extra Virgin Olive Oil
  • 1 small shallot, minced
  • 1 tablespoon white balsamic vinegar (white wine vinegar works, too!)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Coombs Maple Syrup
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground pepper
 

Directions

Combine all ingredients in a small jar with a lid and shake until combined. Toss with greens and enjoy!  

MAPLE ROASTED ROOT VEGGIE SOUP

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Serves 3-4/15 mins Prep Time/30 minutes Cook Time  

Ingredients

*4 cups roughly chopped root vegetables of your choice (we love a combo of winter squashes, carrots, and parsnips) *1 onion, chopped *2 tablespoons olive oil *2 tablespoons Coombs Maple Syrup *1 teaspoon garlic powder *1 teaspoon cinnamon *2 teaspoons curry powder *1/2 teaspoon nutmeg *Salt & pepper * 1-quart chicken stock *1/2 cup coconut milk *chopped fresh chives for garnish  

Directions

Preheat oven to 425°F.   On a large sheet pan, toss the veggies and onion with olive oil, maple syrup, and spices.   Roast the veggies for 25-30 minutes or until soft.   In a blender, combine roasted veggies with 1 quart of hot chicken or vegetable stock and 1/2 cup of coconut milk.   Carefully blend the hot mixture until smooth and garnish with chopped fresh chives to serve.  

CROCKPOT MAPLE COCONUT OATS

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Serves 3-4/5 minutes Prep Time/7-8 Hours Cook Time  

Ingredients

*1 cup Steel Cut Oats *1/4 tsp salt *3 cups water *1 can coconut milk *1/4 cup Coombs Maple syrup *1 tablespoon pure vanilla extract *2 teaspoons cinnamon *1 teaspoon nutmeg   Suggested Toppings: *Flaked coconut *Chopped almonds *Chia seeds *Almond butter *Apple slices *Golden raisins

Directions

In a small slow cooker, combine oats, salt, water, and coconut milk. Cover with lid and cook on low for 7 – 8 hours.   Once the oats are fully cooked, stir in maple syrup, vanilla extract, cinnamon and nutmeg and top with your favorite oatmeal accoutrements!

KOREAN BEEF AND RICE BOWLS

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Serves 4/10 mins Prep Time/15 mins Cook Time

Ingredients

* 1 pound lean ground beef * 1 medium onion, diced * 3 garlic cloves, minced * 1 tablespoon fresh ginger, minced * ¼ cup Coombs Maple Syrup * ¼ cup coconut aminos * 2 teaspoons sesame oil * ¼ teaspoon crushed red pepper flakes * 1 generous pinch of salt * 2 cups hot cooked white or brown rice * sliced green onions and sesame seeds for garnish  

Directions

In a large skillet over medium heat, cook the ground beef, onion, garlic and ginger until the beef is cooked through and crumbles easily.   Add the maple syrup, coconut aminos, sesame oil, red pepper flakes, and salt and simmer for 3-5 more minutes or until the sauce is well combined.   Serve over hot rice and top with green onion and sesame seeds and enjoy!  

MAPLE MANGO POPSICLES

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4 Servings / 10 mins Prep Time / 4 Hours Chill Time

Ingredients

1 TBS Coombs Rich Taste Maple Syrup 1 tsp lime juice 3 cups frozen mango chunks 1 cup almond milk or water

Directions

Prepare 6 popsicle molds and set aside. Add all ingredients to a highspeed blender and blend until smooth, adding more almond milk or water as needed to break down the mango chunks. Pour the maple mango mixture into the popsicle molds and carefully cover. Freeze overnight or for at least four hours. To dislodge the popsicle from the mold, run under warm water for ~10 seconds for easier removal. Enjoy immediately with a drizzle of maple syrup!

MAPLE BBQ CHICKEN KABOBS

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4 Servings / 15 mins Prep Time / 30 mins Cook Time / 45 mins Total Time

Ingredients

MAPLE BBQ SAUCE 1 15 oz. can of tomato sauce 1 6 oz. can of tomato paste ¼ cup apple cider vinegar 1/2 cup Coombs Robust Taste Maple Syrup 2 TBS Tamari Lite ½ tsp garlic powder 1 tsp paprika CHICKEN KABOBS 1 lb. boneless skinless chicken breasts, cut into 2-inch pieces 1 bell pepper, diced into large chunks 1 zucchini, cut into large chunks 1 cup grape or cherry tomatoes 1 small red onion, diced into large chunks For Serving: jasmine rice, green onion, hemp hearts

Directions

Combine all ingredients for the Maple BBQ Sauce in a medium saucepan and bring to a simmer over medium heat. Whisk to combine, reduce heat slightly, and simmer for 10-15 minutes until the sauce thickens. Allow to cool completely, then transfer to an airtight container and store in the refrigerator until ready for use. Heat grill to medium-high heat. Thread chicken breast, bell peppers, zucchini, tomato, and onion onto 4-8 long bamboo skewers. Brush ~1/4 cup Maple BBQ Sauce onto the kabobs to lightly coat. Place kabobs on the grill for 10-12 minutes, turning and brushing occasionally with more Maple BBQ Sauce. Serve immediately alone or with jasmine rice. Garnish with green onion and hemp hearts.

RAW KIWI ‘N’ CREAM TART

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8-12 Servings / 10 mins Prep Time / 20 mins Total Time

Ingredients

CRUST
  • 3/4 cups mixed nuts (I used a mix of walnuts and almonds)
  • ¾ cup old-fashioned rolled oats
  • 1 TBS Rich Taste Coombs Maple Syrup
  • 3/4 cup pitted and packed Medjool dates, pitted (8-10 dates)
TART
  • 1 cup vanilla Greek yogurt
  • 3-4 thinly sliced kiwi
  • 1 TBS Rich Taste Coombs Maple Syrup
  • Hemp hearts, for sprinkling

Directions

  1. In a bowl of food processor pulse together pitted dates, oats, maple syrup, and nuts until a sticky dough forms.
  2. Press the mixture into bottom of a tart pan(s) in a flat layer, working up sides to form the crust.
  3. Spoon the Greek yogurt onto the top of the crust and spread evenly with the back of a spoon.
  4. Add the sliced kiwi to top of the tart in a circular fashion.
  5. Chill fruit tart pan(s) in the fridge until ready to serve.
  6. To remove the tart(s) gently pop the bottom out and transfer to a plate. Serve chilled with a drizzle of maple syrup and a sprinkle of hemp hearts.
 

WILD BLUEBERRY MAPLE SHAKE

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1 Serving / 10 mins Prep Time / 10 mins Total Time

Ingredients

3/4 cup frozen wild blueberries 1 scoop (~1/4 cup) vanilla protein powder (optional) 1 tsp Coombs Rich Taste Maple Syrup 2 tsp chia seeds (optional) ½ cup plain Greek yogurt (or sub almond milk yogurt for lactose-free) 1 cup milk (or sub almond milk for lactose-free)

Directions

Add all ingredients to a high-speed blender and process until smooth and creamy. Add a little more milk (or almond milk) for a thinner consistency, if desired. Enjoy immediately.

CREAMY 1-POT SALMON PASTA

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2-4 Servings / 10 mins Prep Time / 15 mins Cook Time / 25 mins Total Time

Ingredients

8 oz. pasta of choice ½ cup cream cheese ½ cup almond milk 1 TBS Coombs Rich Taste Maple Syrup ½ lemon, squeezed 2 salmon filets 1 tsp avocado oil Himalayan sea salt Black pepper Fresh parsley

Directions

Preheat oven to 350 and line a baking sheet with parchment paper. Add the salmon filets to the parchment paper with a drizzle of avocado oil and season with Himalayan sea salt and black pepper. Bake for 15-18 minutes, until tender easily flaked with a fork. Cook pasta of choice until al-dente and then drain and set aside. Add the pasta back to the warm pot with the cream cheese, almond milk, and maple syrup. Cook over low heat until the cream cheese starts to melt, stirring often. Add more almond milk for a runnier “sauce” and less for thicker pasta. Slice the baked salmon into pieces and add to the sauce with the pasta. Toss to combine. Service garnished with a big squeeze of lemon and fresh parsley. Store leftovers in an airtight container in the fridge for 2-3 days.

MAPLE MATCHA BITES

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1 Serving / 10 mins Prep Time / 20 mins Total Time

Ingredients

1 tsp coconut oil 1 cup cashew butter 2 TBS Coombs Rich Taste Maple Syrup ¼ cup vanilla protein powder or coconut flour 2 tsp matcha powder ¼ cup coconut flakes

Directions

Warm a skillet over medium-low heat with coconut oil. Once melted, add in the cashew butter and maple syrup and stir until well combined and thick. Add mixture to a large mixing bowl and add the protein powder, matcha powder, and coconut flakes. Fold mixture with your hands or a spatula until well combined. Roll into ~1 TBS balls and roll the balls in optional coconut flakes. Serve immediately. Store leftover balls in the fridge for 3-5 days.    

MAPLE APRICOT TOFU STIR FRY

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2-3 Serving / 15 mins Prep Time / 30 mins Cook Time / 45 mins Total Time

Ingredients

STIR FRY
  • 1 16-oz. package extra-firm tofu
  • 2 cups roughly chopped broccoli
  • 1 yellow bell pepper, thinly sliced
  • 1 TBS avocado oil (or sub high-heat oil of choice)
  • Optional for topping: fresh chives, red pepper flakes
SAUCE
  • 2 TBS Tamari lite (or sub low sodium soy sauce)
  • 2 TBS Coombs Rich Taste Maple Syrup
  • 1 TBS banana flour (or sub cornstarch)
  • 2 dried apricots, finely diced

Directions

Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper. Drain the tofu block, rinse, wrap in paper towel, and press firmly with your hands for a quick press. Cut the block into 1” rectangles and arrange on the baking sheet. Bake for 25-3 5 minutes, flipping once halfway through to ensure even baking. The tofu should be golden brown on the edges and slightly firm to the tofu. For firmer tofu, bake 10-15 minutes longer. If serving over rice, start the rice at this point and prepare according to package instructions. In a small mixing bowl, whisk together all of the sauce ingredients and set aside. Add the avocado oil to a large skillet and heat over medium-high. Add the bell pepper and broccoli and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have slightly softened, add the sauce and stir, then add in the baked tofu. Cook the mixture for 3-5 minutes more, stirring frequently, until veggies are softened to your preference. Serve alone or over rice. Garnish with fresh chives and red pepper flakes. Store leftovers separately in the fridge for 3-5 days.

PALEO LEMON MAPLE COOKIES

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12 cookies / 10 mins Prep Time / 10 mins Bake Time / 20 mins Total Time

Ingredients

1/4 cup coconut oil 1/3 cup Coombs Rich Flavor Maple Syrup 1 tablespoon lemon zest (~zest from one lemon) 1 TBS lemon juice 1 cup almond flour 1/3 cup coconut flour ½ tsp baking soda

Directions

Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large mixing bowl, mix together the coconut oil, maple syrup, and lemon juice. Add in the almond flour, coconut flour, and baking soda. Roll the cookies into ~1.5 TBS balls and flatten slightly with your hands. Place cookies on baking sheet and bake for 10-12 minutes until lightly browned and slightly cracked on the edges. The cookies will still be very soft when first removed them from the oven, so allow to cool completely before serving. Store leftovers cookies in the fridge in an airtight container for 3-5 days and freeze for long-term storage.  

MAPLE SESAME GLAZED SALMON

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2 Servings / 10 mins Prep Time / 20 mins Cook Time / 30 mins Total Time

Ingredients

12 oz. fresh salmon (2 filets) 1 TBS Coombs Rich taste Maple Syrup 1 TBS Tamari lite (or sub soy sauce) 1 TBS Avocado oil + 1 Tsp ¼ tsp garlic powder 3-4 carrots, peeled and chopped 2 cups green beans, roughly chopped pinch of Himalayan sea salt White sesame seeds

Directions

Preheat oven to 400 degrees F. Prepare a large baking sheet with parchment paper and add the chopped carrots and green beans. Drizzle with 1 tsp avocado oil and season with a pinch of Himalayan sea salt. Set aside. In a small bowl, mix the maple syrup, Tamari lite, 1 TBS of avocado oil, and garlic powder. Place salmon in a shallow glass baking dish and coat with the maple syrup mixture. Place both the vegetables and fish in the preheated oven and bake uncovered for 20 minutes. The fish should be easily flaked with a fork and the vegetables should be fork tender while retaining a bit of crunch. To serve, divide the veggies and salmon between two plates and brush on any marinade left from the pan. Sprinkle with sesame for garnish and serve immediately.

Pickled Cabbage Spring Power Bowl

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  2-3 Servings

Ingredients

PICKLED CABBAGE BOWLS 2 cups cooked white or brown rice 1 bunch asparagus, woody ends trimmed 1 tsp avocado oil Himalayan sea salt 1½ cups pickled cabbage (recipe below) 2-3 eggs, hard boiled 3 radishes, thinly sliced 1 avocado, sliced Black sesame seeds Cilantro EASY PICKLED CABBAGE ½ head purple cabbage, thinly shredded 1 cup filtered water 1 cup apple cider vinegar 1 TBS Coombs Robust Taste Maple Syrup

Directions

  1. Before beginning the recipe, prepare your pickled cabbage 3-4 hours in advance. In a large glass airtight container, combine shredded purple cabbage, apple cider vinegar, filtered water, and maple syrup. Cover and refrigerate for 3-4 hours or overnight.
  2. Prepare white or brown rice according to package instructions and set aside.
  3. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Add asparagus to the pan in an even layer and toss with avocado oil. Season with a bit of Himalayan sea salt and bake for 10-12 minutes.
  4. If you haven’t already done so, cook your hard-boiled eggs. Add eggs to a small saucepan and cover with 1” water. Bring water a rolling boil, then set timer for 6-7 minutes. Drain the water and peel the eggs under cool running water. Slice in half and refrigerate until ready to use.
  5. Prepare sliced radish and avocado
  6. To assemble your Pickled Cabbage Spring Power Bowls, divide the rice between bowls and top with roasted asparagus, hard boiled eggs, sliced radish and avocado, and quick pickled cabbage. Garnish with optional cilantro and black sesame seeds.
  7. Store leftovers separately in the fridge for 3-5 days. Pickled cabbage will stay good for several weeks.
 

MAPLE SAUTÉED BANANA OATMEAL

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1 Serving / 5 mins Prep Time / 15 mins Total Time

Ingredients

½ cup oatmeal 1 cup unsweetened almond milk 2 TBS  Coombs Organic Dark Robust Maple Syrup Dash of cinnamon 1 TBS chia seeds 1 Banana, sliced into ½” rounds 1 TBS coconut oil 1 TBS Coombs Robust Maple Syrup

Directions

1.   Add the oatmeal, unsweetened almond milk, chia seeds, cinnamon, and 1 TBS maple syrup to a saucepan over medium-high heat and stir to combine. cook for 10-12 minutes, until the oats have absorbed all of the liquid. Add more almond milk as needed for thinner consistency. 2.   Heat the coconut oil and remaining maple syrup in a skillet over medium heat. add a pinch of cinnamon and let the mixture heat until it’s slightly bubbling.  Add the sliced banana and simmer for a few minutes on each side until lightly browned and caramelized. 3.   To assemble, scoop the oatmeal into a bowl and top with maple sautéed bananas, chia seeds, and maple syrup.

Maple Glazed Vegetable Kebobs with Tofu

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Made for Coombs Family Farms by Leslie Cerier

These colorful tofu and veggie kebobs will delight eaters of all ages. Serve for an appetizer or as a main dish with corn on the cob and salad. Serves 3-4

Marinade:

Makes 1 cup  

Ingredients:

3 cloves organic garlic ¼ cup organic maple syrup ¼ cup fresh organic oregano leaves ¼ cup fresh organic basil ¼ cup fresh organic lemon juice ¼ cup organic extra virgin olive oil ¼ teaspoon sea salt or to taste Fresh cracked black pepper  

Preparation:

Put all the ingredients for the marinade into a blender and blend until smooth. Taste and adjust the seasonings, if desired.  

Tofu Vegetable Kebobs:

  Makes 12 Kebobs  

Ingredients:

12 bamboo wooden kebob skewers 1 lb extra firm tofu, pressed and drained*, cut into 1-inch cubes 1 organic red bell pepper, cut into 1-inch squares 2 small organic zucchinis, sliced into rounds, about ½ inch thick 2 small organic yellow summer squashes, sliced into rounds, about ½ inch thick ½ pound organic white button mushrooms, preferably small ones  

Preparation:

Put the tofu, vegetables, and mushrooms in a large bowl. Pour the marinade over them and mix gently to coat. Let it marinate for about an hour on the counter or in the refrigerator overnight. Soak the wooden skewers in water for about 20-30 minutes if grilling over a hot fire. Skip this step if broiling. Thread the tofu and vegetables onto skewers, reserving the marinade. Broil or grill for 10 minutes; turning once and basting with the reserved marinade. Broil or grill for another 10 minutes, or until veggies are slightly crisp and the tofu is slightly brown on all sides. Serve Immediately.   *Place the tofu between 2 cutting boards, plates or cookie sheets with a weight on top, like a half gallon jar of beans. (If possible, balanced and half hanging over the sink.) Let sit for 15-30 minutes. This will allow a fair amount of water to drain from the tofu. Take off the jar of beans and the top cutting board and cut up the tofu into 1-inch cubes. ________________________________________________________________________________________________

Maple Teriyaki Stir Fry Tempeh and Vegetables

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Made for Coombs Family Farms by Leslie Cerier

Quick, easy, rich and flavorful, feel free to change the vegetables with the seasons. Here I used a colorful combination of cauliflower, broccoli, celery and carrots with tempeh. You can use extra virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free dish. Serve over a bed of rice, quinoa or noodles for a fun meal. Serves 3-4  

Ingredients:

4 cloves organic garlic, sliced 2 tablespoons organic grated ginger 2 tablespoons organic extra virgin coconut oil 2 tablespoons organic maple syrup 2 tablespoons organic tamari ¼ cup water 8 ounces organic soy tempeh, sliced into bite-size pieces 2 cups organic coarsely chopped cauliflower florets 2 cups organic coarsely chopped broccoli 1 cup organic julienne carrots 1 cup organic celery diagonally sliced  

Preparation:

Warm a wok over medium-high heat. Add the oil, garlic, ginger, maple syrup, and tamari. Stir-fry 1-2 minutes to flavor the wok with the ginger and garlic. Add and stir-fry the tempeh for 2-3 minutes. Add water when the wok dries out. Add and stir-fry cauliflower, broccoli, carrots and celery for 3-5 minutes, or until the vegetables turn bright peak colors. Taste and add more tamari for a saltier flavor, or more maple syrup for a sweeter flavor, if desired. ________________________________________________________________________________________________  

Moroccan Yams and Carrots with French Lentils

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Made for Coombs Family Farms by Leslie Cerier

  Hot out of the oven, served on a bed of French Lentils, these sweet and spicy carrots and yams look elegant with a cooling touch of yogurt drizzled over it. An easy to prepare and beautiful main dish. Serves 6-8  

Ingredients:

½ cup French Lentils 2 bay leaves 3 cups water 4 cups thinly sliced organic yams, about ¼ inch thick, bite size 3 cups julienne-cut organic carrots 1 cup coarsely chopped organic onions ¼ cup organic maple syrup 3 tablespoons grated organic ginger 2 tablespoons organic ghee or extra virgin coconut oil 1 tablespoon fresh grated organic turmeric 1/2 teaspoon organic cinnamon 1/2 teaspoon sea salt, or to taste 1/2 teaspoon fresh ground black pepper, or to taste ¼ teaspoon organic ground cayenne 1 cup plain organic grass raised yogurt (or your favorite dairy-free yogurt) ¼ cup fresh chopped organic cilantro  

Preparation:

Preheat oven to 400 degrees. Put the yams, carrots, onions, maple syrup, ginger, ghee, turmeric, cinnamon, salt, pepper, and cayenne in a large mixing bowl. Mix together and transfer to a large covered baking dish. Bake for 30-40 minutes or until vegetables are as tender as you like. Taste and adjust the seasonings, if desired. While the veggies are baking, cook the French lentils in a generous amount of boiling water with bay leaves. When the lentils are tender, about 20 minutes, drain them and discard the bay leaves. Set the lentils aside while yams and carrots cook. Serve the Moroccan Vegetables on a bed of lentils. Drizzle with yogurt and garnish with cilantro. Serve immediately. ________________________________________________________________________________________________

Asian Cole Slaw with Ginger and Parsley

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Made for Coombs Family Farms by Leslie Cerier

Maple ginger dressing makes a tasty Asian slaw; perfect as a main course salad for lunch and dinner. Popular for potlucks, too. The hemp seeds offer a complete protein in this fabulous, easy to make a vegan salad.

Serves 4-6

 

Ingredients:

4 cups thinly sliced organic green cabbage

4 cups thinly sliced organic red cabbage

1 cup julienne cut organic yellow beets

1 cup julienne cut organic rainbow radishes

1 cup coarsely chopped organic parsley leaves

½ cup organic hemp seeds

5 tablespoons grated organic ginger

2 tablespoons + 1 teaspoon organic maple syrup

2 tablespoons + 1 teaspoon organic tamari

2 tablespoons rice vinegar

2 tablespoons organic hemp oil

 

Preparation:

Put all the ingredients in a large mixing bowl. Stir until well combined. Taste and adjust the seasonings, if desired. Serve immediately at room temperature or chilled, if you prefer.

________________________________________________________________________________________________

Maple Lime Poke Bowl

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The maple syrup adds a complex sweetness to this dish that plays nicely with the acid from the lime and the salty soy sauce.

Ingredients:

  • 1lb Wild Caught Tuna Steak
  • 4 Tbsp Coombs Family Farms Grade A Dark Robust Maple Syrup
  • 4 Tbsp Soy Sauce
  • 2 Tbsp Rice Vinegar
  • ½ Lime
  • 1 Tbsp Chili Flake or Cayenne Powder
  • 5 Whole Radishes
  • 1 Scallion or Green Onion (Diced)
  • 1 Cucumber
  • 2 Cups Rice (Steamed)

Preparation:

Cut Tuna Steak into 1 inch cubes. In a large bowl mix Maple Syrup, Soy Sauce, Rice Vinegar, and Chili Flakes. Squeeze in Lime and discard rind. Whisk all ingredients together and add chunked Tuna. Cover and place in refrigerator for at least 30 mins. While Tuna marinates, shred carrot, slice Radishes, and Slice cucumber. Once Tuna has marinated, place all ingredients over hot rice in a dish or bowl and enjoy.
 

Spring Rolls with Maple Orange Glazed Tofu

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Maple Orange Glaze

  • 2/3 cup fresh squeezed orange juice
  • 6 Tbsp Coombs Family Farms 100% pure organic maple syrup
  • 4 Tbsp grated ginger
  • 1 Tbsp +1 tsp tamari
  • 1/2 tsp toasted sesame oil
Put orange juice in a 1-pint measuring cup. Hold tablespoon over measuring cup and squeeze the grated ginger to obtain 2 T of ginger juice. Discard the squeezed ginger gratings. Add the ginger juice, tamari and oil to the orange juice. Stir with fork to combine. Adjust seasonings if desired. Makes 1 cup.

Spring Rolls

  • 5.3 oz package of Bifun rice noodles
  • 1 14-oz package of extra firm tofu, cut into matchsticks
  • 1 bunch coarsely chopped watercress, about 2 cups
  • 16 lg 8” Vietnamese rice papers (spring roll skins, banh trang)
Pour maple orange glaze over tofu and simmer for 5 minutes. Glaze will thicken. Flip over tofu and continue simmering for another 5 minutes or until tofu absorbs glaze. While tofu is simmering, add noodles to boiling water, and cook 10 minutes. Drain and rinse in cold water. Set aside. One by one, dip the dried rice papers into a shallow bowl of hot water, leaving submerged long enough to soften and turn white, about 40 seconds. Then carefully remove, and spread out on a dish towel. Put about a quarter cup of noodles in the center of the rice paper rounds. Top with about a quarter cup of watercress, and 3 pieces of tofu. Fold the bottom edge over the tofu. Then fold in the 2 sides, and roll tightly into a cylinder, taking care not to tear the rice paper. Repeat until you use all the filling and wrappers. Serve immediately.  
 

Maple-Pumpkin Hummus

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Prep time:  5 mins Total time:  5 mins Serves: 2 cups

Ingredients

  • 1 tbs. sesame seeds
  • 2 tbs. olive oil
  • 1¾ cups chickpeas
  • 1 cup pumpkin puree
  • 2 tbs. Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. cumin
  • ½ tsp. salt
  • 1 tbs. water, if needed

Instructions

In a high-powered blender or food processor, blend the sesame seeds, olive oil, and chickpeas. (Note: Grind the seeds first in a spice grinder or coffee grinder for smoothest results.) Add the pumpkin puree, maple syrup, cinnamon, nutmeg, cumin, and salt. Blend until smooth. Add the water if you want it a little thinner. Taste the hummus and adjust the seasonings. This isn’t an exact science, so you’ll want to play with the proportions to get a flavor you love. Transfer the mixture to a serving dish and serve with crackers, tortilla chips, or vegetable strips. Store leftovers in an airtight container in the refrigerator.

Apple Butter

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To do ahead of time

*If you are new to canning, please familiarize yourself with the safest and most up-to-date boiling water bath canning techniques.  The Ball Blue Book Guide to Preserving (often available where canning supplies are sold—make sure to get the most up to date edition) is a great resource for this, as is the National Center for Home Food Preservation. *Wash and rinse half-pint jars, lids, and screw bands.  Set screw bands aside until ready to use.  Place jars in hot water bath canner, fill at least 2/3 of the way full with water, and bring to a boil.  Sterilize jars for 10 minutes, then turn down heat and let jars stand in hot water until ready to use.  Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

Ingredients

  • 10 pounds apples
  • 3 cups sweet apple cider
  • 2 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • 2 ½ cups maple sugar

Directions

1.) Peel and core apples, then slice into quarters. 2.) Place apples and apple cider into a large stainless steel sauce pan.  Bring to a boil, then reduce heat to medium and cook until apples are soft, stirring frequently.  This should take between 20 and 30 minutes, depending on the variety and maturity of the apple. 3.) Remove the saucepan from the heat.  Ladle the apple pulp into a food mill, and press the pulp through the food mill.  If you do not have a food mill, you can lightly puree the apple pulp in a food processor instead. 4.) Return the apple puree to the saucepan, then add cinnamon, cloves, nutmeg, and maple sugar.  Heat the mixture to boiling, stirring frequently, then reduce heat.  Simmer, stirring frequently, until mixture has reduced and thickened significantly.   This will take about an hour, or possibly longer.   You’ll know that it’s done when the apple mixture retains its shape when mounded on a spoon. 5.) Remove hot jars from canner and immediately ladle hot apple butter into jars, leaving 1/4 inch of headspace.  Remove trapped air bubbles and wipe rims with a damp cloth.  Carefully put on lids and screw bands, tightening to fingertip-tight. 6.) Place jars in the hot water, ensuring that jars are covered with at least 1-2 inches of water.  Place a lid on the canner, return to a rolling boil, and boil for 10 minutes.  (Add one minute additional processing time for every 1000 feet above sea level.) 7.) Turn off heat and allow canner and jars to sit untouched for 5 minutes.  Then, remove jars from canner, placing them on a cooling rack or dishtowel. 8.) Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed.  Enjoy your apple butter!  Or, store properly for later use. Makes approximately 12 half-pints
Photo courtesy of Delicious Musings.

Maple Cheesecake

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Ingredients

  • 16 oz cream cheese
  • 3/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 eggs
  • 1 tsp maple syrup
  • 2 tsp lemon juice
  • (Syrup and lemon optional)

Directions

Mix all ingredients well. Pour into a cheesecake pan. Bake at 350 F for 30 – 35 minutes.

Maple Teriyaki Chicken Wings

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Ingredients

  • 8 chicken wings separated at joint
  • 4 Tbsp soy sauce
  • 2 Tbsp hoisin sauce
  • 4 Tbsp Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 Tbsp rice vinegar

Directions

In a small bowl, whisk together soy sauce, hoisin sauce, maple, and vinegar. Heat broiler. Arrange wings on an aluminum-foil lined baking sheet. Broil, turning once, until lightly Coombsed and tender, about 20 minutes. Remove wings from broiler; brush with sauce. Return to broiler, turning and brushing with sauce twice, until glazed, about 2 to 4 minutes.

Vermontito Mojito

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  • 4 cups chopped rhubarb stalks
  • 12 mint sprigs, or spearmint, 8 roughly broken apart
  • 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup (or more to taste)
  • 6 ounces light rum (you can use some Vermont vodka if you really want to keep it local, and you can leave it out for a child-friendly version)
  • ice
  • club soda
Cook the rhubarb with 2 cups of water on a low simmer until very soft, then either strain to get the liquid (mashing up the rhubarb well to extract the most flavor from it) or blend in a blender. Cool liquid before using. Place ice in beverage shaker then add in the rum or vodka, 8 broken up mint sprigs, half cup of rhubarb liquid and maple syrup. Shake well, taste and adjust with more rhubarb juice or syrup as necessary. Serve over ice in a high ball glass, topped off with a splash of club soda and a sprig of mint. Makes 4 servings.  
This recipe is from Cheryl Herrick’s blog, http://crankycakes.com.

Ricotta Pancakes and Fruit Salad

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The Parsley Thief adapted this recipe for Ricotta Pancakes from Therapy’s Kitchn earlier this summer.  Cheese and maple syrup often go well together as do pancakes (of course!) and maple syrup, so you can imagine how delicious these are. By all means, do not just take our word for it – make some soon, today if possible!

Ricotta Pancakes

Adapted from The Kitchn Makes 12-4″ pancakes
  • 1 cup ricotta cheese
  • 3/4 cups flour
  • 1/2 teapoon baking powder
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon salt
  • 3/4 cups milk
  • 3 large eggs {divided}
Drain the ricotta in a sieve, set over a bowl, for 30 minutes, to drain out excess moisture. In a mixing bowl, whisk the flour, baking powder, sugar & salt. In another bowl, whisk the ricotta, milk & egg yolks. Add the egg whites to the bowl of an electric mixer, fitted with the whisk attachment. Beat until stiff. Add the dry ingredients to the wet ingredients & stir to combine. Fold in the egg whites, until just incorporated. It’s okay to have lumps. Heat some butter in a skillet, or griddle, over medium heat. Ladle the batter in a 1/3 cup measure & cook the for 4 minutes a side, or until golden brown. Serve with some real maple syrup.  
Click here for the printable recipe. Beautiful photographs courtesy of The Parsley Thief.

Maple, Garlic, and Lime Chicken Thighs

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Easy way to turn a boring chicken thigh into the star of the meal. My family thinks I slaved over these this weekend.  

Ingredients

Preparation

  1. Preheat oven to 400 degrees Fahrenheit
  2. In a Cast Iron Pot heat garlic and 1 tablespoon of butter over medium heat until garlic begins to soften.
  3. Place chicken thighs in pot, skin down, for 2-3 minutes and then flip to other side for additional 2-3 minutes.
  4. Remove chicken thighs from pot, add remaining ingredients (except parsley) to pot and stir slowly until all maple sugar is mixed in.
  5. Place chicken thighs back in pot, skin up, and place Cast Iron Pot into preheated oven.
  6. Cook for 30-45 minutes (oven times vary) or until the chicken has an internal temperature of 165 degrees Fahrenheit.
  7. Garnish with chopped parsley and serve.

Maple Baked, Glazed Yams

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A great holiday recipe from Iain Stuart that uses two holiday staples, yams and maple syrup! Serves 4-5

Ingredients:

  • 3 Medium-Large Red Garnet Yams
  • ¼ tsp. salt
  • 1/8 tsp. nutmeg
  • 4 TBSP Real Butter
  • ¾ Cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 TBSP Corn Starch
  • 1 TBSP Water

Preparation:

  1. Wash & peel yams, and cut into the desired sized pieces, and place into a microwave safe casserole bowl or pan.
  2. Sprinkle with salt and nutmeg
  3. Dot over the top with butter
  4. Pour Maple syrup over the yams.
  5. Cover with microwave safe plastic wrap, or even just a paper towel will work.
  6. Cook in the microwave on full power for about 20 minutes. You may want to check them depending on the wattage of your microwave, but cook until tender.
  7. Remove from microwave, and drain the liquid off into a small saucepan. Set yams aside.
  8. Mix the cornstarch and water together.
  9. Bring Maple liquid to a light boil and add the cornstarch-water mixture. Cook until mixture thickens.
  10. Pour thickened mixture over the still warm yams. Serve.

Pumpkin Maple Custard with Maple Whipped Cream and Crystallized Ginger

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Eating Well has a great recipe here, but we like a bit more ginger! Our version is below with Eating Well’s linked here. All credit for this recipe belongs to the culinary wizards at Eating Well! Cook 30 m Ready In 3 h

Ingredients

  • 1 1/2 cups 2% or whole milk
  • 4 large eggs
  • 3/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 3/4 cup canned pumpkin (not pie pumpkin)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons whipped cream
  • 1 tablespoon maple sugar or maple syrup (or to taste)
  • 1/4 cup chopped crystallized ginger
Preheat oven to 325°F. Heat milk over low heat in a small saucepan until barely steaming but not boiling. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don’t cook). Add pumpkin puree, cinnamon, nutmeg, ginger and salt; whisk until blended. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled. To serve, top each custard with a dollop of maple whip cream and a sprinkling of crystallized ginger. Can be made ahead, cover and refrigerate for up to 2 days.

Pumpkin Maple Muffins

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This recipe comes from The New York Times and receives the personal stamp of approval of one of our brokers. The author writes: “These muffins are just the right amount of sweet, lightly spiced and deeply orange, thanks to the addition of ground turmeric. Browning the butter beforehand may seem like a fussy step, but it provides a vaguely nutty, deeply caramelized flavor that makes for a superlative muffin.” Cooking time: 50 minutes Yield:  12 muffins

Ingredients:

  • ½ cup/114 grams (1 stick) unsalted butter
  • 1 cup/145 grams all-purpose flour
  • 1 cup/140 grams whole-wheat flour (or 1 cup/145 grams all-purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ¼ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups/355 grams pumpkin purée (about 1 15-ounce can)
  • 3 large eggs
  • 1 cup/200 grams light brown sugar
  • ⅔ cup/150 milliliters Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup

Preparation

  1. Heat oven to 350 degrees.
  2. Spray muffin molds with nonstick spray or line them with paper liners.
  3. Heat butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter has melted, foamed and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
  4. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric and nutmeg.
  5. In a large bowl, whisk together pumpkin, eggs, brown sugar and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
  6. Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Maple Fennel Sage Sausage Patties

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Sausage is just better homemade. This simple recipe livens up a routine brunch and any leftovers taste great in a pasta sauce. A touch of maple helps to add a sweet element to this traditional recipe.

Ingredients

  • 1 lb. Ground Pork
  • 1 Tablespoon Fennel Seeds
  • ½ Tablespoon Sage
  • ½ Tablespoon Salt
  • ½ Tablespoon Black Pepper
  • 2 Tablespoons Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup

Preparation

Begin by lightly toasting fennel seeds in frying pan over med heat for 5-6 minutes making sure to keep seeds moving to prevent burning. Add all ingredients into a large bowl and gently massage ingredients into the ground pork with your hands – like you are kneading dough. Once everything is thoroughly mixed, cover bowl and refrigerate overnight. After 8-10 hours in the fridge, heat a cast iron pan over med heat until hot. While pan is heating make small patties and place in pan to cook. Cook on one side for 3-4 minutes or until outside begins to turn brown and crisp. Flip all patties and cook on other side for an additional 3-4 minutes or until outside begins to turn brown and crisp. Place patties on plate with a paper towel to cool and pad gently to remove excess grease. Serve with your favorite breakfast or brunch! Also great in pasta sauce!  

Maple Teriyaki Chicken

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Created for Coombs Family Farms by Radi (Executive Chef at a five-star hotel in China) The sauce used for Teriyaki is generally sweet, although it can also be spicy. Grilling meat first and pouring the sauce on afterwards or using sweet sauce as a marinade are other non-traditional methods of cooking teriyaki. I approached this dish with the inspiration of Michelin ® first issue of a Michelin® star for a street food hawker in Singapore. His specialty is selling simple Soy sauce chicken rice / noodles. But I wanted to incorporate the amazing flavor of Coombs Family Farm Maple Syrup to give it a twist. After going through my recipes, the Teriakyi Chicken seemed to be perfect for that. Inspired from Singapore street hawker through a French Culinary Star rating company using the finest Coombs Family Farm Maple Syrup to create a classic Japanese inspired dish. Coombs Family Farm Maple Syrup can be used around the world to improve a dish!

Ingredients

Teriyaki Sauce

  • Soy sauce 3 cups
  • Brown sugar 2 cups
  • Ginger, chopped 1 tbsp
  • Garlic, chopped 2 tbsp
  • Coombs Family Farm Grade A Dark Color, Robust Flavor Maple Syrup 1/3 cup
  • Sesame oil 1 tsp
  • Mirin 1/3 cup
  • Water 1/3 cup
 

Chicken

  • 8 boneless chicken legs
  • 1 large carrot
  • Enoki Mushrooms 2 cups
  • Chinese or Japanese Noodles 34 ounces
  • Salt and Pepper
  • Vegetable Oil
  • Spring onions 3 ounces

Preparation

Combine all ingredients for the Teriyaki sauce in a saucepan, bring to a boil, reduce heat and simmer for about 5 minutes. Remove from heat and set aside. Peel onion and slice it very thin. Peel carrots and cut into thin strips. Wash Enoki Mushrooms and pat dry with a kitchen towel. Trim and clean spring onions and cut finely and set aside. Bring in a large pot water to a boil. Score the chicken legs on the thickest part, pat dry with kitchen towel and season with only a little salt and pepper on both sides. Heat oil in non stick pan on medium heat and carefully place the chicken leg in the pan with the skin side down. Reduce heat a bit and leave until skin becomes crispy. Turn around and increase heat for 1 minute and turn down again. Add now the vegetables and mushroom and stir once in a while until becomes fragrant. Add the Teriyaki sauce and let simmer until reduced and chicken is well done. Meanwhile cook the noodles until tender, drain, place on a deep plate and set aside on a warm place. Remove the chicken and cut into 1.5cm wide strips and place on top of the noodles. Dress the sauce with the vegetable and mushrooms on top of the chicken and sprinkle with spring onions. Serve immediately. Tip: Be careful with salting the chicken. The soya sauce is already salty. Depends how sweet you like it add more or less of Coombs Family Farm Maple Syrup or sugar. Serves 8

Grilled Peaches with Maple Blackberry Balsamic Glaze

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Glaze

  • 1 cup Balsamic Vinegar
  • ¼ cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 cup Fresh Blackberries
Place vinegar, maple syrup and blackberries in a small saucepan, gently crush some of the berries with back of a spoon, bring to a boil, once boiling reduce heat to low. Allow glaze to gently simmer, stirring occasionally. When glaze has reduced by ⅓ to ½ and coats the back of a spoon, remove from heat and allow to cool slightly. Pour glaze through a fine mesh strainer to separate glaze from the berries. The glaze will thicken as it cools. Store in an airtight container in your fridge.

Grilled Peaches

Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over, and cook for another 2 to 3 minutes. Transfer the peach halves to individual serving dishes, and drizzle with glaze.

Maple-Blackberry Lemonade

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Yields about 2 quarts

Ingredients

  • 6 cups water, divided
  • 1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 4-6 lemons
  • 2 cups (1 pint) fresh blackberries

Preparation

Juice the lemons; this will yield about 1 cup of freshly squeezed juice. In a blender, combine lemon juice and blackberries and blend until pureed. Strain mixture and discard seeds. In a pitcher, stir together Maple Syrup, blackberry puree, and add 4 additional cups water. Refrigerate until cool or add ice cubes to individual glasses to drink sooner. Serve with a wedge of lemon. Original Recipe    

Zucchini Chocolate Chip Bread

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Original Recipe from Eat Yourself Skinny: Makes: 12 Servings

Ingredients

  • 1 cup unbleached all-purpose flour
  • ½ cup whole wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • 1 egg
  • ½ cup plain Greek yogurt
  • ¼ cup vegetable oil, melted and cooled
  • ½ cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 tsp. vanilla
  • 1½ cups grated zucchini, water squeezed out
  • ½ cup chocolate chips
  la mise-en-place IMG_0375

Preparation

Preheat oven to 350 degrees. Prepare a 8″ x 4″ loaf pan with oil or parchment paper. In a large bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg and salt until combined. IMG_0380 In a medium bowl, mix together egg, yogurt, oil, maple syrup, and vanilla then add grated zucchini and chocolate chips. Fold in flour mixture until all combined and pour mixture into prepared loaf pan. Bake for 45 min to an hour or until a toothpick inserted in the middle comes out clean.Remove bread from the pan and allow to cool on a wire rack for about 10 minutes.    

Blackberry Maple Iced Tea

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Brewing your own iced tea is easier than you could imagine. Use summertime fruit, such as blackberries, to make a low sugar, healthier version. Author: Dara Michalski | Cookin’ Canuck Serves: Serves 7

Ingredients

  • 6 cups water
  • 5 black tea bags, such as Earl Grey
  • 12 oz. blackberries, plus more for garnishing
  • ¼ cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • Ice
  • Mint, for garnish (optional)

Preparation

Bring the water to a boil in a medium saucepan. Remove from the heat and add the tea bags. Steep for 10 minutes. Remove the tea bags and allow the mixture to cool slightly. Puree the blackberries in a food processor or blender. Pour the blackberries mixture through a strainer into a large pitcher. Add the tea and maple syrup to the blackberry mixture, and stir to combine. Taste and add more maple syrup, if desired. Refrigerate until cold, 1 to 2 hours. Serve the iced tea over ice. Garnish with fresh blackberries and mint. Notes Weight Watchers Points: 1 (Points+), 1 (Old Points) Nutrition Information Serving size: 8 ounces | Calories: 55.1 cal | Fat: 0.2g | Saturated fat: 0g Carbohydrates: 13.9g | Sugar: 10.2g | Sodium: 5.1mg | Fiber: 2.6g | Protein: 0.3g | Cholesterol: 0mg

Maple-Ginger Cider Switchel

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This classic drink was popular in colonial times and was sometimes referred to “haymaker’s punch” as it was often given to thirsty farmers at haying time.  Switchel is chock full of electrolytes and antioxidants, and it is also extremely refreshing.  You may never buy sports drinks again. The base can be made ahead of time. Keep chilled, and stir well before each serving. It’s natural for the ginger to settle to the bottom. Adapted from Bon Apétit, May 2015

Ingredients

SERVINGS: 4
  • 1 5″-piece fresh ginger (about 6 ounces)
  • ½ cup apple cider vinegar (preferably one with a “mother”) 
  • 3 tablespoons Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 tablespoon fresh lime or lemon juice
  • 4 cups water or club soda
  • Mint sprigs (for garnish)

Preparation

  1. Finely grate or pass ginger through a juicer (you should have about ⅓ cup). Combine ginger juice, vinegar, maple syrup, and lime juice in a large pitcher and stir until maple syrup is dissolved. Chill until cold.
  2. To serve, dilute with water and pour switchel into ice-filled glasses; garnish with mint.
 
[su_quote cite=”—Herman Melville, I And My Chimney“]I will give a traveler a cup of switchel, if he want it; but am I bound to supply him with a sweet taste?[/su_quote]

We think so, yes.

Maple Mint Julep

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Derby Day is right around the corner, and what better way to observe the annual Run for the Roses than by sipping a mint julep? This Vermont variation not only adds a regional twist but is also easier (and healthier!) to make, since you don’t have to dissolve sugar in water beforehand.

Ingredients

  • 1 scant ounce minted Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 cups crushed ice
  • 2 ounces bourbon (such as Woodford Reserve)
  • Fresh mint sprig, for garnish

Preparation

Heat maple syrup to a simmer.  Add fresh mint leaves, remove from heat.  Let cool and stain out mint leaves. Store in refrigerator until ready to use. To highball glass or silver Julep cup, add minted maple syrup, then 1 cup crushed ice, bourbon, and splash of water. Add enough of remaining ice to almost fill glass. Stir well and garnish with mint sprig.  

Maple Margarita

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This maple-y twist on an old favorite comes to us courtesy of www.creative-culinary.com.

Ingredients

For the Cocktail:
  • 3 oz tequila
  • ½ oz whiskey
  • 2 oz Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • juice of 1 lime
For the Rim:
  • 2 Tbsp fine salt
  • 2 Tbsp Coombs Family Farms Maple Sugar

Preparation

  1. Combine salt and maple sugar on a small plate.
  2. Rim a margarita glass with a lime wedge and then dip the edge in the salt and maple sugar mixture. Fill the glass with ice and set aside.Put the remaining ingredients into a cocktail shaker and shake vigorously until the container is ice cold.
  3. Pour the mixture into the prepared glasses and garnish with the 2nd lime wedge.
 

Maple Pecan Pie Bars

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You can also download a PDF of this recipe.

Ingredients:

Crust:

  • 1 1/2 cups flour
  • 1/2 cup graham flour
  • 1/8 tsp salt
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 3/4 cup unsalted butter, melted
  • 1/2 cup sugar
  • 2 Tbsp light brown sugar
  • 1/2 tsp vanilla extract

Filling:

  • 2 Tbsp unsalted butter
  • 1 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 Tbsp whiskey
  • 1/2 cup Coombs Family Farms Maple Sugar
  • 3 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Topping

  • 1 cup pecan halves
  • sea salt

Preparation

  1. Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper. Whisk together flours, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugars, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Press dough evenly into bottom of prepared baking dish and bake for 18 minutes, until golden brown.
  2. Meanwhile, prepare filling. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Remove from heat to cool. Combine maple syrup and whiskey in a heavy saucepan over medium heat and simmer until mixture reaches 225ºF, about 10 to 15 minutes.
  3. While syrup is simmering, place brown butter and maple sugar in a medium bowl. Once syrup reaches 225ºF, immediately pour over brown butter and maple sugar mix-ture; let stand 1 minute before whisking until smooth. Slowly pour in eggs, whisking constantly until combined; whisk in vanilla and salt. Increase oven temperature to 400°F and pour filling over warm crust. Top with pecan halves and sea salt.
  4. Bake for 15 minutes, then reduce oven temperature to 350°F and bake an additional 15 minutes, until a knife comes out clean. Cool completely in dish on wire rack. Carefully lift parchment to remove bars from dish and place on a cutting board; cut into squares using a sharp knife. Store leftover bars in an airtight container in the refrigerator up to 2 days.
 

Pumpkin Pie Shortbread Bars with Maple Whipped Cream

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You can also download a PDF of this recipe.

Ingredients

Shortbread Crust Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar
  •  pinch of salt
  • 1/2 cup butter

Filling Ingredients:

  • 1/4 cup plus 2 Tbsp Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 egg, lightly beaten
  • 3/4 cup plus 2 Tbsp pumpkin puree
  • 3/4 cup evaporated milk

Preparation

  1. Make the shortbread. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browning.
  2. While the shortbread bakes, make the pumpkin pie filling. In a small bowl, whisk together the sugar, cinnamon, salt, ginger, and cloves. In a large bowl, whisk together the egg, pumpkin, and this sugar mixture. Gradually whisk in the evaporated milk. Pour this mixture over the prepared shortbread crust. Bake at 350 degrees for 32-35 minutes or until pumpkin custard reaches 160 degrees on an instant-read thermometer. Cool for at least 2 hours. May be refrigerated.
  3. Serve with maple-sweetened whipped cream.

Maple Macaroons

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You can also download a PDF of this recipe.

Ingredients

  • 1/2 cup egg whites
  • 1/2 cup sugar
  • 1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 tablespoon honey
  • 2 1/2 cups unsweetened coconut flakes
  • 2 1/2 oz all-purpose flour
  • 1/2 teaspoon vanilla extract

Preparation

Preheat oven to 350 f. Line a baking sheet with parchment paper or a silpat. Set aside. In a large stainless steel bowl, combine the egg whites, sugar, syrup, and honey; cook stirring over medium low heat until the mixture is just warm to the touch. Add the coconut, flour, and vanilla; cook stirring until the mixture just starts to pull away from the sides of the bowl and looks dry. Remove from heat and allow to cool for 30 minutes. Using a 1-oz ice cream scoop, dipped in hot water, place balls of coconut mac-aroons 2 inches apart on the baking sheet. bake until golden brown and firm, about 17 minutes. Transfer the macaroons to a wire rack and cool. Store in an airtight container in a cool place for up to 5 days.

Cinnamon-Maple Rice Crispy Treats

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This morning Wendy surprised us all with this delicious maple twist on an old favorite.

Ingredients

  • 1 stick (8 T) butter
  • 1/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 t cinnamon
  • pinch salt
  • 1 10-oz bag marshmallows
  • 6 cups Rice Krispies

Preparation

Melt butter in a large pot over medium heat. Stir in maple syrup and cinnamon, blend well.  Add marshmallows and stir until melted.  Remove from heat and add Rice Krispies and fold it into the marshmallow mixture until it’s all thoroughly coated.  Press the treats into a buttered 8 ½ ×11 pan. Let them cool and set for at least an hour or so. Cut into squares and serve.

Maple-Braised Pork Butt With Roasted-Vegetable Hodgepodge

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Here is another maple recipe from the staff at Rodale’s Organic Life (link). They write, “A deeply brown caramelized sear given dusky sweetness to the meat, while resinous notes from fresh rosemary and thyme round out the slight woodiness of the syrup.”  Serves 6.

Ingredients

Pork Butt

  • 1 tablespoon kosher salt, plus more to taste
  • 1½ teaspoons freshly ground black pepper, plus more to taste
  • 1 teaspoon smoked paprika
  • 5–6 pounds boneless pork shoulder or butt
  • 2 tablespoons olive oil
  • 1 large carrot, cut into 1-inch pieces
  • 1 large onion, cut into eighths
  • 1 large rib of celery, cut into 1-inch pieces
  • 1½ cups dry white wine
  • 5 cloves of garlic, peeled and crushed
  • 3 sprigs of flatleaf parsley
  • 2 sprigs of sage
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • 1 quart chicken stock
  • ¼ cup apple cider vinegar
  • ¼ cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, softened

Hodgepodge

  • 1 pound small potatoes, halved lengthwise
  • 2 cups blanched, peeled pearl onions
  • ¼ cup olive oil
  • 3 tablespoons Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 teaspoon kosher salt
  • 1 teaspoon thyme leaves
  • ½ teaspoon freshly ground black pepper
  • 5 carrots, cut into 3-inch pieces
  • 3 cloves of garlic, coarsely chopped
  • 3 purple-top turnips, cut into ½-inch wedges
  • 1 butternut squash, cut into ¾-inch pieces
  • 3 tablespoons chopped chives

Preparation

  1. Make the pork: Heat oven to 350 degrees. Combine 1 tablespoon salt, 1½ teaspoon pepper, and paprika; rub on pork. Heat oil over medium-high heat in an 8-quart Dutch oven. Sear pork until dark brown, about 4 minutes per side. Remove and set aside.
  2. Lower heat to medium. Add carrot, onion, and celery; cook, stirring, until soft, about 7 minutes. Add wine, garlic, and herbs, scraping up brown bits. Bring to a boil and reduce by half, about 6 minutes.
  3. Return pork and juices to pot. Add stock, vinegar, and syrup; bring to a simmer. Cover and cook in oven until meat is very tender, 3–4 hours. 
  4. Transfer pork to platter; tent with foil. Strain liquid into a 3-quart saucepan; discard solids. Raise oven to 400 degrees.
  5. Boil liquid until reduced by a third, about 8 minutes. Combine flour and butter; whisk into liquid until thickened, about 2 minutes. Boil 2 minutes more. Season sauce with salt and pepper.
  6. Make the hodgepodge: In a large bowl, combine all ingredients except chives. Divide between two baking sheets; roast, stirring and swapping baking sheets’ positions halfway through, until tender, 40 minutes. Transfer to a bowl; stir in chives. Slice pork and serve with sauce and hodgepodge.
 

Maple-Thyme Glazed Salmon

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This easy weeknight dinner comes from Rodale’s Organic Life (link) and comes together in less than 10 minutes. Serves 4.

Ingredients

  • 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 3 tablespoons country Dijon mustard
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon soy sauce
  • 4 6-ounces skin on salmon fillets
  • Kosher salt and freshly ground black pepper

Preparation

  1. Position a rack 6 inches from the broiler and set the broiler to high. Line a large rimmed baking sheet with foil.
  2. In a small bowl, whisk the syrup, mustard, thyme, lemon juice, and soy sauce. Set aside half of the sauce.
  3. Place the salmon on the baking sheet, season with a little salt and pepper, and coat with half of the sauce. Broil until beginning to turn opaque and the edges are just caramelizing, about 3 minutes.
  4. Rotate the pan, brush with the remaining sauce and broil until mostly opaque or to your desired doneness, about 3 minutes more. (The flat side of a small knife inserted in the thickest part of the salmon should feel warm, not hot, when touched to your lip.)
 

Thanksgiving Turkey: Maple and Brandy Brined Turkey With Redeye Gravy

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This country twist on the Thanksgiving turkey comes to us courtesy of Vaughn Good of Hank Charcuterie in Lawrence, Kansas.  This recipe originally appeared in the Kansas City Star.

Ingredients

Makes 1 (10- to 15-pound) turkey For the brine:
  • 3 cups brandy
  • 3 cups maple syrup
  • 1/2 cup sugar
  • 1 1/2 cups kosher salt
  • 4 bunches fresh thyme
  • 8 bay leaves
  • 1 gallon water plus 1 gallon ice water, reserved
For the garlic-herb compound butter:
  • 8 tablespoons (1 stick) butter
  • 1/2 tablespoon finely chopped sage
  • 1/2 tablespoon finely chopped thyme
  • 2 garlic cloves, minced
For the turkey:
  • 1 (10- to 15-pound) fresh unprocessed turkey, rinsed and patted dry, giblets and neck removed
  • 1 small bunch thyme
  • 1 small bunch sage
  • 1 large peeled shallot
  • 5 cloves garlic, crushed with the flat side of a knife
For the gravy:
  • 5 tablespoons rendered bacon fat (a pound of bacon equals about 1 cup fat)
  • 1 tablespoon minced shallot
  • 2/3 cup all-purpose flour
  • 4 cups duck or chicken stock
  • 3 sprigs thyme
  • 1 bay leaf
  • 1/3 cup brewed black coffee
  • Kosher salt and pepper, to taste

The Brine

In a large stockpot, combine brandy, maple syrup, sugar, kosher salt, thyme and bay leaves with 1 gallon water. Place over medium-high heat, bring to a simmer, stirring to dissolve the salt and sugar. Remove from the heat and add the remaining 1 gallon of ice water. Cool at room temperature, then refrigerate until completely cool. In a large nonreactive container, add your turkey to the brine. Make sure the turkey is fully submerged in the brine using a clean plate. Refrigerate for 12 to 16 hours. Remove your turkey from the brine and place on a sheet pan fitted with a wire rack. With a clean towel pat the surface dry. Refrigerate uncovered for 24 hours before cooking. This allows the skin to dry so it will brown and crisp while roasting.

Roasting the Turkey

Make the compound butter by mixing all the ingredients in a mixer fitted with a paddle. Preheat the oven to 425 degrees. While the oven is getting to temperature, allow the turkey to come to room temperature; this will make it cook more evenly and allow the skin to get crispy. Stuff the cavity with thyme, sage, shallot and garlic. Tie the legs together with cooking twine and tuck the wings under the bird. Stuff 6 tablespoons of herb butter between the skin and the breast and massage to spread evenly. Rub the remaining 2 tablespoons butter on the outside of the bird. Roast for 30 to 45 minutes until the skin begins to brown then lower the oven to 325 degrees. You are shooting for an internal temperature of 165 degrees, approximately 2 to 2 1/2 hours. Keep in mind that it will carry over 5 to 10 degrees while resting. Rest meat for 30 to 40 minutes covered with a foil tent.

Red-Eye Gravy

In a 2-quart sauce pot over medium heat, melt the rendered bacon fat. Add the minced shallot, and saute until tender and translucent. Whisk flour into bacon fat and cook over medium heat for 2 to 3 minutes, stirring occasionally to keep from scorching. Add stock a cup at a time, continuously whisking to avoid lumps. After adding all the stock, add thyme and bay leaf. Bring to a boil until the gravy starts to thicken. Turn to a low simmer and add the coffee. Season to taste with kosher salt and freshly ground black pepper. Remove thyme sprigs and bay leaf to serve. Per serving, based on a 10-pound turkey, light and dark meat, with skin: 789 calories (46 percent from fat), 37 grams total fat (15 grams saturated), 267 milligrams cholesterol, 36 grams carbohydrates, 61 grams protein, 1,760 milligrams sodium, trace dietary fiber.

Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

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This easy Thanksgiving side dish comes to us courtesy of The Fairfield House (Facebook page).  It is not only delicious and bursting with fall and holiday flavors (cinnamon, maple syrup), it’s also healthy, gluten free, vegetarian, and packed with fiber!

Ingredients

Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste
Roasted Butternut Squash:
  • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • ½ teaspoon ground cinnamon
Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoonsCoombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup (optional)

Preparation

Roasted Brussels sprouts: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Roasted butternut squash: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened. Note: You can roast both Brussels sprouts and butternut squash on two separate baking sheets at the same time, on the same rack in the oven. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.  

Roasted Sausage, Pumpkin, Apple and Onions with Maple and Beer Pan Gravy

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Just in time for Thanksgiving, here is a recipe that combines many flavors of the season.  Ruth Ann-Ligget, who submitted this recipe, said she found it on the Rachel Ray web site and has made it several times. It combines sausage with in-season ingredients, along with maple syrup and stout beer. You can’t go wrong with this one.

Ingredients

  • 1 small sugar pumpkin or butternut squash, peeled and cut into large bite-sized pieces
  • 2 medium red onions, peeled and cut into wedges
  • 2 apples, cored and quartered
  • Squeeze of lemon juice
  • Salt and pepper
  • Nutmeg
  • 1-1/2 tsp. caraway seeds
  • 8 links bratwurst or other sausage of choice
  • Olive oil for drizzling
  • 3 Tbs. butter
  • 2 Tbs. flour
  • 1/2 cup stout beer
  • 1-1/2 cups chicken or beef stock
  • 1/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 Tbs. Worcestershire sauce

Preparation

Preheat oven to 425F. In a large bowl, combine pumpkin, onions and apples with lemon juice, salt, pepper, a little freshly grated nutmeg and caraway seeds. Add sausages and dress everything with a layer of EVOO, about 3 tablespoons to coat. Arrange on large baking sheet and roast 30-40 minutes. Heat butter in small pan over medium heat. Whisk in flour for 1 minute then add beer and reduce half a minute more. Whisk in stock, syrup and Worcestershire, add some coarse black pepper and let thicken a few minutes more to coat spoon. Serve roasted sausages and squash doused with gravy.  

March Fudge

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“March—The sweet seasonal gap, when winter and summer overlap.” This recipe came from an old cookbook that has been in the Coombs family for at least three generations:

Ingredients

  • 2 cups sugar
  • 2 ½ cups Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 – 14.5 oz can evaporated milk
  • 1 cup butter
  • 1 cup broken nuts (optional)
  • 1 – 12 oz pkg. semisweet chocolate
  • 1- 7 oz jar marshmallow crème
  • 1 tsp vanilla

Preparation

Combine sugar, maple syrup, milk and butter in buttered 3 quart saucepan. Cook slowly on low-medium heat, to soft ball stage. Remove from heat, adding the chocolate, marshmallow crème, vanilla and nuts (optional). Beat well until blended. Pour into well-butters pan 13” x 9” x 2” while still warm. Make squares and cut when cool and firm.

Maple Snickerdoodles

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Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup margarine, softened
  • 1 cup white sugar
  • 3 tablespoons Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 egg
  • 1/2 cup white sugar
  • 1/4 cup Coombs Family Farms Maple Sugar

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

One-Dish Pork Chops and Applesauce

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This recipe provides a wonderful opportunity to use some of the last fresh apples of the season. While apple picking opportunities are likely rare (depending on where you live, at least in New England), locally sourced apples are still available at a lot of markets.

Ingredients

  • 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 Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 T balsamic vinegar
  • 1 tsp dried thyme

Directions

Preheat oven to 350 F. Salt and pepper both sides of chops. Melt 1 T of butter in large oven-proof casserole dish. Coombs 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 Glazed Carrots

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Ingredients

  • 6-8 carrots, scrubbed and cut on the diagonal into 1/4″ slices
  • 1/3-cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 Tbsp fresh mint, chopped fine (or 2 tsp dried)

Directions

Heat butter or oil in small saucepan; Add Coombs Family Farms Maple Syrup and stir to combine. Remove from heat and reserve. Cook carrots briefly until they are a bit underdone and a little crunchy (al dente); pour off any liquid in the pan and add maple syrup mixture and mint to the carrots and simmer, stirring, for two minutes just until tender and glazed.

Zak Pelaccio’s Brussels Sprouts

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The November 8, 2010 issue of New York magazine featured several recipes with maple syrup as an ingredient. Mario Batali’s Apple Pie, Karen DeMasco’s Ginger Pumpkin Pie and Chef Zak Pelaccio‘s Brussels Sprouts.  An essential dish at most Thanksgiving tables, this is a sweet twist on the traditional version. Zak Pelaccio’s Brussels Sprouts (inspired by Linda Pelaccio) New York Magazine

Ingredients

  • 1/2 lb. thick-cut bacon, cut in 1/4-inch lardons
  • 36 Brussels sprouts, trimmed, with outer 2 leaves removed, and halved
  • 2 tsp sea salt
  • 12 chestnuts (roasted and peeled, broken into chunks)
  • 3 garlic cloves, minced
  • 6 sprigs thyme
  • 3/4 cup heavy cream
  • 1/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1/2 lemon

Preparation

In a large saute pan or cast-iron skillet, render the lardons over medium heat until they are a rich brown. With a slotted spoon, remove the lardons to a paper-towel-lined plate, leaving the rendered fat in the pan. Toss the sprouts in the pan, season with sea salt, and cook in the bacon fat over the medium heat for 1 minute. Add the chestnuts, and continue cooking for 4 minutes. Sprinkle in the garlic and thyme, and cook for another 3 minutes. Pour in the cream, and reduce by half. Season to taste. Add the bacon, pour in the maple syrup, and give a squeeze of lemon juice. Cook, stirring, for another couple of minutes, and serve. Photo by Esteban Cavrico.

Maple-Braised Butternut Squash with Fresh Thyme

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This is not your typical squash dish, but it is unbelievably delicious. The two best things about this recipe (1) your guests will love this so much they will ask for the recipe (2) all the maple syrup that goes into it. Inevitably when pouring maple syrup, unless say you are a master syrup pourer, a few drops end up on your fingers. This is a wonderful opportunity to taste the golden goodness all on its own. As good as maple syrup is on just about everything, it is so incredibly perfect on its own. A relatively quick dish to make with simple to follow instructions, this is as good for holiday buffet tables as the dining table. It can easily be reheated without losing any of the original flavor (though making it immediately before serving is highly recommended over making it the day before unless absolutely necessary). Enjoy!

Ingredients

  • 6 Tbsp (3/4 stick) butter
  • 1 3- to 3 1/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes (we used buttercup squash)
  • 1 1/4 cups low-salt chicken broth
  • 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 Tbsp minced fresh thyme
  • 1 tsp salt
  • 1/4 tsp (or more) black pepper

Directions

Melt butter in heavy large deep skillet over high heat. Add squash; saute 1 minute. Add broth, syrup, thyme, salt, and pepper; bring to a boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired. Yield: 6 to 8 servings
Maple-Braised Butternut Squash with Fresh Thyme from November, 2010 issue of Bon Appetit Photo courtesy of Delicious Musings.

Pumpkin Maple Risotto

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Winter is here and what most people want for dinner are comforting, nourishing meals like this one for Pumpkin Maple Risotto. The beauty of a dish like this one is the lunch made of leftovers the following day. The risotto retains its texture and irresistible flavor whether cold or heated up.  This recipe, like most risotto recipes, is also relaxed. If you want to double it or cut it in half that is easy enough to do depending on how many people you are serving.

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 2 cups arborio rice
  • 1 cup dry white wine
  • About 6 cups of low-sodium chicken stock (such as Imagine)
  • 10 oz pumpkin, peeled and chopped into medium dice
  • 2 Tbsp Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 tsp nutmeg
  • 1/2 cup freshly grated Parmesan
  • Salt and pepper to taste

Directions

Heat broth in large saucepan and keep hot on back burner. In medium-size heavy saucepan, heat the olive oil over medium-high heat. Add onion and saute, stirring continuously until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon. Add the white wine and continue cooking, stirring often, until absorbed by rice. Pour in 1 cup of stock and continue to cook, stirring often, until all the liquid is absorbed. About half way through stock, add pumpkin, syrup and nutmeg. Continue cooking and adding stock until all stock is absorbed, ½ to 1 cup of stock at a time until rice is al dente. Remove from heat and stir in cheese, reserving some to sprinkle on top before serving. Serve hot. Photo by Andreas Adelmann.

Maple Mustard Glazed Potatoes & Brussels Sprouts

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Ingredients

  • 2 1/2 lbs. small Yukon gold & red potatoes, halved
  • 3/4 lb. Brussels sprouts
  • 2 small yellow onions, thickly sliced
  • 1-2 cloves garlic, minced
  • 2 T tamari or soy sauce
  • 3/4 cup Coombs Family Farms 100% pure or organic maple syrup
  • 3 T Dijon mustard
  • 2 T olive oil
 

Preparation

Preheat oven to 400F. Place the vegetables in a 9 x 13-inch casserole dish. In a mixing bowl stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables & mix well until everything is coated. Cover with foil & place in oven. Bake for 30-35 minutes. Remove from oven; mix vegetables & sauce to coat well. Turn oven down to 325 & cook for 45 minutes uncovered. Serve at room temperature.  
 

Maple Cornbread

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Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ cup yellow cornmeal
  • ½  teaspoon salt
  • 1 tablespoon baking powder
  • 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 egg
  • 1 cup milk
  • ¼ cup oil

Preparation

Heat oven to 400 degrees. Combine the flour, cornmeal, salt, baking powder and maple sugar in large bowl. Lightly beat egg in small bowl, add the milk and oil and stir well. Pour the egg mixture into the flour mixture and gently blend together. Do not over mix. Fill greased 8×8 pan. Bake for 20-22 minutes or until a tester comes out clean. Serve  warm. For an added treat serve with Sweet Butter. To ¼ cup of softened butter, add 2 tablespoons of maple syrup. Blend together and serve with cornbread.

Maple Spinach Salad

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Ingredients

  • 2 bunches of fresh spinach, cleaned
  • 4 ounces of sliced mushrooms
  • 1 hard boiled egg
  • 8 ounces of bacon, cooked crisp
  • 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2/3 cup of rice wine vinegar
  • salt and pepper to taste
  • 2 tablespoons toasted sesame seeds

Preparation

Remove stems from spinach and toss with mushrooms in a serving bowl. Chop egg & crumble bacon. Toss with the spinach. Stir maple syrup & vinegar together. Add salt & pepper. Heat until warm in a saucepan. Sprinkle sesame seeds over the spinach. Pour maple syrup over spinach and toss.

Maple Wasabi Roasted Almonds

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Just in time for New Year’s Eve parties…can’t you imagine your friends going nuts over these!!

Ingredients

  • 3 cups whole raw almonds
  • 4 T Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1/2 tsp wasabi powder, to taste
  • sea salt, to taste

Directions

Preheat oven to 350°F. Combine syrup, wasabi powder and sea salt in bowl. Add almonds and toss to coat well. Spread in a shallow baking pan and roast in middle of oven 10 minutes. Cool slightly and break up, then finish cooling. Almonds may be made ahead and kept in an airtight container.

Coombs Family Rhubarb Maple Crisp

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Arnold’s mother Shirley Coombs substituted maple in all baking recipes. Rhubarb grew in their backyard, overlooking the sugar shack and a 300-year old maple tree, nearly 20 feet in circumference.  

Ingredients

  • 2 lb fresh rhubarb stalks peeled and cut into 1-inch pieces
  • 1 1/4 cups Coombs Family Farms Grade A Color, Robust Taste Maple Syrup
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp cornstarch
  • 2 pinches of salt
  • 3/4 cup flour
  • 1 cup old fashioned rolled oats
  • 1 stick butter, cut into 12 pieces

Preheat oven to 425.  Combine rhubarb stalks, 3/4 cup maple syrup, lemon juice, cornstarch, and pinch of salt in a large bowl. Then, spoon into baking dish. In separate bowl, stir together flour, oats, 1/2 cup maple sugar and salt. Mix in butter with your hands until crumbly.  Spread topping evenly over filling.  Bake for 45 minutes.  Cool slightly, and serve warm with vanilla ice cream or a dollop of crème fraiche.

Photo Whipped the Blog.

Chocolate Devastation Cake

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This chocolate cake may not devastate you, but it will enrich your life with its decadence. Your friends, with whom you decide to be the most generous of persons, and share a piece (or a bite?) with are likely be grateful for some time. This cake may well become a stand-by for parties, friend’s birthdays, and those cold winter days when chocolate cake and a cup of tea (or beer or wine) is what you are craving.

Dry Ingredients

  • 2-1/2 cups flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt

Wet Ingredients

  • 1-1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1/2 cup canola oil
  • 1/2 lb. soft tofu
  • 1 tbs. vanilla extract
  • 1 tbs. raspberry vinegar
Preheat oven to 350 F. Sift dry ingredients into a large bowl and mix thoroughly. Mix wet ingredients in a blender until no lumps of tofu remain. Pour wet ingredients into dry bowl. Fold together, do not over mix. Pour batter into lightly oiled and floured 9 inch spring form cake tin. Bake for 40 + – minutes, checking with a toothpick to ensure it is cooked throughout.  Allow to cool before icing.

Maple Upside-Down Cake and Maple Whipped Cream

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Ingredients

  • 8 Tbsp butter, softened
  • 3/4 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 2 medium Golden Delicious apples, cored, unpeeled and cut into 1/2 inch rings
  • 1/4 cup finely chopped candied ginger (optional)
  • 1-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup maple sugar
  • 2 large eggs, separated
  • 1/2 cup milk
  • Whipped cream or crème fraiche

Directions

Preheat oven to 350 F. Melt 4 Tbsp butter in an 8 or 9-inch, low-sided skillet. Add maple syrup to melted butter. Simmer over medium heat for five minutes. Remove from heat (if using ginger, add to mixture at this time). Arrange apple slices decoratively in the skillet, as close together as possible without overcrowding. In a medium bowl, sift together flour, baking powder and salt In a large bowl, cream the remaining 4 T butter with 1/2 cup sugar and egg yolks until light and fluffy. Add milk and dry ingredients, alternately, to the butter mixture. In a clean bowl beat egg whites until stiff; beat in remaining 1?2 cup sugar. Fold egg white mixture gently into batter mixture until just blended. Spread batter evenly over apples. Bake on the middle rack of the oven for 40 to 45 minutes, or until toothpick inserted in the center comes out clean. Remove pan from oven and let cool for 5-10 minutes. Invert cake from pan onto serving plate. Serve cake warm with whipped cream or crème fraiche.

Maple Whipped Cream

This is a treat any time of the year. The unique color and light flavor of Maple Whipped Cream makes it versatile for any table. Add 1/4 cup of chopped walnuts for a Puff Pastry filling or topping for Fruit of Cake.
  • 2 cups (16 fl. oz.) heavy cream
  • 1/4 to 1/2 cup (to taste) Coombs Family Farms pure maple syrup, -or- 1/2 to 1 cup Coombs Family Farms pure maple sugar
Whip cream, fold in maple.

Leslie Cerier’s Dark Chocolate Cake

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This recipe comes to you by way of Leslie Cerier, author of Going Wild in the Kitchen and Gluten-Free Recipes for the Conscious Cook. For more deliciously healthy recipes visit Leslie’s blog or website. Loved by vegans and non-vegans alike, this rich chocolate cake is the one Leslie usually makes for birthdays. She suggests serving it plain, drizzled with Hot Fudge, or frosted with Vegan Chocolate Mousse. from Leslie Cerier’s Going Wild in the Kitchen

Ingredients

  • 1 3/4 cups whole wheat pastry flour
  • 1 Tbsp baking powder
  • 1/4 tsp sea salt
  • 2 1/2 Tbsp flax seeds
  • 1/2 cup apple juice
  • 1/4 cup canola oil
  • 1/2 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1/2 Tbsp vanilla
  • 1 1/2 cups dark chocolate chips* or 5.3-ounce dark chocolate (70 or 72%) broken into 1-inch pieces (1 ½ cups) * Fair Traded chocolate is strongly suggested.
  • 3/4 cup vanilla soymilk

Directions

1. Preheat the oven to 350°F. Lightly oil a 9-inch cake or loaf pan and set aside. 2. Combine the flour, baking powder, and salt in a large mixing bowl and set aside. 3. Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, and vanilla, and blend well. 4. Heat the chocolate chips and soymilk in a 1-quart saucepan over low heat. Stir constantly about 3 minutes, or until the chocolate melts. 5. Add the melted chocolate and flaxseed mixture to the flour mixture and stir well to form a smooth batter. 6. Pour the batter into the cake pan and bake 40 minutes, or until a toothpick inserted in the center comes out clean.?7. Let the cake cool 30 minutes before removing from the pan. Serve plain or frosted. For a Change… Omit the soymilk and use 1 ¼ cups juice. Melt the chocolate in a double boiler or in a skillet over low flame stirring constantly. Also, you can substitute other flours. If you like, use all spelt flour and subtract 25% liquid from the recipe above. Or if you want to add more calcium and iron and use some teff flour, you may substitute up to 25% teff flour for the whole wheat pastry flour. Either way, this cake will please everyone. Yield: 8 servings Recipe excerpted from Going Wild in the Kitchen by Leslie Cerier, copyright 2005, Square One Publishers, Inc. Used by permission