Three years ago I planted a couple of peach trees near our house in Vermont. I wasn’t sure they would fruit as we’re at 1500 feet and winters up here can be brutal. These were rated for zone 4, the absolute top of what I can safely plant. They hung on for the last few years, giving us beautiful spring blossoms but no fruit. Then this summer, they absolutely exploded with gorgeous,» Read more about: Maple Sugar Peach Cobbler »
We have had an exceptional peach season here in Vermont! This is the first time my trees really produced and the branches are bent right to the ground. I was worried the tree might break so I picked a bunch of peaches to remove some of the weight. Naturally I found a way to preserve them with maple syrup!» Read more about: Peaches in maple whiskey syrup »
Applewood Smoked Chicken
Awhile ago, a windstorm blew down one of my favorite apple trees. Matt, ever the optimist, suggested we make some apple chips for smoking meat. It has turned out to be one of my favorite dishes. I start the day before with a maple/lemon brine and then plan on 4 hours for smoking the next day. The result is fall off the bone deliciousness!
Start with a brine the day before,» Read more about: Applewood Smoked Brined Chicken »
Delicata Squash with Maple Sugar and Butter
Delicata squash is in season in September and October in Vermont. It is a small winter squash with very delicate skin, making that part edible. It’s easy to grow, and also readily available at farmstands and grocery stores.
Preheat the oven to 350. Slice two delicata in half, lengthwise, and scoop out the seeds. Slice each half into 1 inch pieces.» Read more about: Delicata Squash with Maple Sugar and Butter »
This was our New Year’s Eve dessert. There’s really not much to say, but that 2019 was off to a great start!
- ½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
- ¾ cup plus 2 Tbsp. granulated maple sugar, divided, plus more for pan
- 10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
- 2 tablespoon vegetable oil
- 6 large eggs
- 2 tablespoon natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- Preheat oven to 350°.
What is finer than the confluence of maple syrup, bourbon and freshly squeezed lime juice? This cocktail is perfect for a summer evening, and so easy to make.
Measure into a glass:
1 ounce bourbon
½ ounce VT maple syrup
½ ounce lime juice
Stir well, add ice and stir again to slightly melt ice into cocktail. Top with a piece of lime.» Read more about: Maple Bourbon Lime »
The Allspice Dram has a quintessential fall flavor, and is very fun to make. Allspice berries are the fruit of the pimento bush, so you’ll also see this called pimento dram. Most drams are made with simple syrup, but ours, of course, is made with Vermont maple syrup! You need a high proof rum or vodka. I prefer rum and always try to go with a local variety.» Read more about: Allspice Dram »
This is a nice fruity, bubbly and complex cocktail. Magic Hat #9 is a local ale with a bit of an apricot taste. It enhances the citrus nicely and adds some bubbles!
2 oz bourbon
½ oz orange liqueur
½ half oz lemon juice
½ half oz maple syrup
stir, add ice, top with half can of Magic Hat #9
stir and garnish with a nice sprig of mint» Read more about: Magic Maple Citrus Cooler »
Maple and bourbon pair very well. This cocktail is fresh and citrusy, but also carries the depth of bourbon. Delicious!
1/2 ounce pure VT maple syrup
1/2 ounce fresh orange juice
1/4 ounce fresh lemon juice
4 dashes Angostura bitters
1/2 orange wheel
2 ounces bourbon
1 1/2 ounces seltzer
In a rocks glass,» Read more about: Maple Bourbon Smash »
1 ounce maple syrup
1 ounce gin
1 ounce Compari
1 ounce sweet vermouth
½ orange wheel
Add all ingredients except the orange to a cocktail shaker. Shake with ice and serve with one large cube and the orange.» Read more about: Maple Negroni »