Category: Savory

Maple Spiced Cabbage

Maple Spiced Cabbage

This easy vegetable dish is a favorite on our Thanksgiving table, but also delicious year round. It’s spiced with warm cinnamon, nutmeg and cloves and lightly sweetened with maple and apples. The tart cranberries, onions and garlic offset with savory goodness. Enjoy!

  • 2 tablespoons olive oil
  • 1/2 teaspoon both salt and pepper
  • one medium white onion, thinly sliced
  • large clove of garlic, minced
  • small head of purple cabbage, thinly sliced into strips
  • medium green apple, chopped into small chunks
  • 2 cups fresh, unsweetened cranberries
  • 4 tablespoons Couching Lion Maple Syrup
  • 1/4 cup apple cider
  • 1/4 cup orange juice
  • 1/2 teaspoon of each: cinnamon, nutmeg and ground cloves
  • 1 tablespoon unsalted butter

Heat olive oil in a large pan and add onion, garlic, salt and pepper. Saute until translucent and then add cabbage, apple, cranberries, maple syrup, cider, orange juice and spices. Cook until cabbage and apples are softened and cranberries have popped open, 8-10 minutes. Remove from heat and stir in 1 tablespoon unsalted butter.

Smoked Pulled Pork With Chipotle Maple Barbecue Sauce and Maple Sugar Buns

Maple Spice Rubbed Smoked Pulled Pork Smoked Pulled Pork served with Maple Sugar Hamburger Buns and Chipotle Maple Barbecue Sauce

This smoked pulled pork takes several hours to make, but will also last several meals (maybe!). Right now we are obeying our governor’s order to stay home, so it feels especially satisfying to spend so much time creating something this delicious. I use a very simple Weber Grill, charcoal and water soaked apple chips.

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Maple Sugar Parker House Rolls

Maple Sugar Parker House Rolls

This recipe is based on the classic Parker House Roll, yet uses granulated maple sugar instead of white sugar. The result is mildly sweet, flaky and simply delicious!


1 1/2 cups milk

1 stick unsalted butter, cut into pieces, plus more for brushing

1/2 cup granulated maple sugar

1 package active dry yeast

1/2 cup warm water

3 large eggs,

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Aunt Myra’s Maple Vinaigrette

Aunt Myra’s Maple Vinaigrette

This vinaigrette has been part of family gatherings for as long as I can remember. My aunt Myra is a great cook, with a focus on health and well being. This vinaigrette is amazing on sales butalso great on steamed vegetables.

Maple Vinaigrette


Makes about 1/2 cup


  • 2 tablespoons finely chopped shallots
  • 2 Cloves garlic
  • 2 tablespoons balsamic,
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Applewood Smoked Brined Chicken

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,

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Delicata Squash with Maple Sugar and Butter

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.

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Sunday Chicken Wings

Sunday Chicken Wings

This is a nice winter dish, best made on a day that you’re at home for a long afternoon. We always use Misty Knoll wings as they’re a humane, free range farm. Cooking times vary, and you can change the cooking liquid to accommodate your tastes.

Start with 2 packages of wings (generally 2-3 pounds).

Sprinkle with salt, pepper,

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Baked Salmon With Maple Ginger Marinade

Baked Salmon With Maple Ginger Marinade

In Vermont, it can be hard to find good fish. I love salmon but I try to steer away from huge cuts of farm raised fish which are often fed dye to create the bright pink flesh. However, when I do come across something wild caught or farm raised without coloring, I pounce! Salmon and maple are a natural combination and I have yet to serve this simple dish without pleasing everyone at the table.

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Maple Pulled Pork

Maple Pulled Pork

Winters are long and cold in Vermont, so we look for lots of comfort foods to help us through. This slow cooker recipe is perfect for a cozy Sunday. We often spend the day skiing and then load up on pulled pork in the evening. We are then well prepared for the week ahead!

Use 2 pounds of pork shoulder. In a small bowl, combine 1 tablespoon each:salt, ground pepper, smoked paprika and garlic powder. Rub all over the pork shoulder and let it sit while you prepare everything else.

Whisk together ⅓ cup maple syrup and ⅓ apple cider vinegar. Slice an onion and lay it on the bottom of your crockpot.

Place pork on top of onion and pour maple/vinegar mixture over it. Cook on low for 8 hours and then shred with a fork. Serve on buns or over vegetables. Enjoy!