Rosemary Maple Spiced Almonds
- 2 cups whole raw almonds
- 3 tbsp. Brown Family Farm pure maple syrup
- 2 tsp dried rosemary
- Sea salt, to taste
Preheat oven to 300°F. Combine syrup, rosemary and sea salt in bowl. Add almonds and toss to coat well. Spread on a cookie sheet and bake in middle of oven 5-8 minutes, watching carefully to make sure they don’t burn. Cool slightly and break up, then finish cooling. Nuts may be made ahead and kept in an airtight container. Serves four to six as a snack.
Seventh Generation Maple-tini
Replace sweet vermouth with Brown Family Farm pure maple syrup, add bourbon, strain in a martini glass and serve with fresh apple slice.
Old Fashioned with VT Twist
Muddle orange and cherry in the bottom of an Old Fashioned glass with a half shot of Brown Family Farm pure maple syrup. Fill glass with ice, add whiskey, and top with a splash of soda.
Hot Buttered Maple Rum
Combine one teaspoon Brown Family Farm pure maple syrup, 1 teaspoon butter, and stick cinnamon, two cloves in a mug. Pour in dark rum and stir. Add boiling water and stir again; top with nutmeg and serve.
Roasted Butternut Squash Soup Back to top
- 1 (2 to 2 1/4 lb) butternut squash, halved and seeded
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 2 tbsp. chopped fresh flat-leaf parsley
- 5 cups low-sodium chicken broth
- 1/4 cup Brown Family Farm pure maple syrup
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 tbsp. heavy cream
Preheat oven to 425°F. Brush insides and outsides of squash halves with 1 tablespoon of oil and place, cut sides up, on cookie sheet or in roasting pan. Bake for one hour or until squash is tender. Remove from oven and cool.
Heat remaining 1 tablespoon of oil in large pot. Cook onion until softened. Scoop out squash from peel and add to onion, stirring. Add parsley. Stir in chicken broth and simmer, about 20 minutes. Add syrup, salt and pepper. Just before serving, stir in cream.
- 1 (12-14 lb) fully cooked ham
- Whole cloves
- 3 tbsp. Dijon mustard
- 1/4 cup Brown Family Farm pure maple syrup
Preheat oven to 350°F. Trim fat, leaving a 1/4 inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1-1/2 hours, or 10 minutes per pound.
- 12 eggs, separated
- 1 tbsp. real orange extract
- 1 tbsp. real vanilla extract
- 2 1/2 cups Brown Family Farm pure maple syrup
- 1 quart Seagram's VO or Imperial Whiskey
- 2 pints heavy whipping cream
- 6 quarts milk (eight quarts if you omit the VO or Whiskey)
- Freshly grated nutmeg for garnish
In a very large bowl beat egg yolks until thick and lemon-colored. Add extracts and maple syrup and combine well. Add 3 quarts milk to the egg yolk mixture and combine. Continue beating while pouring the VO or whiskey into the mixture in a steady stream. In another clean bowl of an electric mixer beat egg whites until stiff. Add egg whites to the egg yolk mixture and combine well. In the same bowl used for the egg whites whip the whipping cream until it holds stiff peaks. Add whipped cream to the egg yolk mixture and combine well. Add remaining 3 quarts milk to the egg yolk mixture and once again combine well. Refrigerate 4 hours or overnight.
To serve: beat the eggnog well before pouring into a chilled punch bowl. Ladle into serving cups/mugs, sprinkle with freshly grated nutmeg and enjoy.
Vermont Maple Pecan Pie Back to top
- 3/4 cup packed brown sugar
- 4 large eggs, room temperature
- 6 tbsp. melted unsalted butter
- 2/3 cup Brown Family Farm pure maple syrup
- 1 tbsp. dark rum
- 1 tsp. vanilla
- 1 tsp. lemon juice
- Pinch of salt
- 1 cup shelled, raw pecan halves
- 1 - 9” partially pre-baked pie crust
Preheat oven to 425°F. Beat one egg with 1 tablespoon water in small bowl; set aside. Combine brown sugar and 3 eggs in mixing bowl and mix well. Add syrup, rum, vanilla, lemon juice, salt and butter. Pour filling in crust and arrange pecans on top. Using a pastry brush, brush egg wash on crust. Bake for 20-30 minutes or until knife comes out clean.
Let stand for five minutes before serving.
