FOOD RECIPES

Maple Chex Caramel Mix

1 cup butter
1 cup brown sugar
1 cup Drewry Farms maple syrup
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
10 cups Chex cereal  (Mixture is great)
1 cup chopped nuts  (Mix of nuts is nice)

Melt butter, stir in brown sugar, maple syrup, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Gradually pour over Chex cereal and chopped nuts. Mix well & turn into 2 large roasting pans and bake at 250 degrees for one hour, stirring every 15 minutes. Remove from oven and let cool completely. Break apart and store in tightly covered container.

Maple Cranberries

 3 Cups of Wisconsin Cranberries

1 Cup Drewry Farms maple syrup

Mix together, bring to a boil and then simmer till the cranberries are tender:

Cool & serve warm or cold.

Maple Rhubarb Crisp

 Fill a 9”x12” pan ¾ full of cut-up rhubarb.  Drizzle ½ Drewry Farms maple syrup over the rhubarb & sprinkle 1 small package of any red jello (raspberry, cherry or strawberry)

 Melt ½ C of butter & mix in 1 C each of flour, oatmeal & brown sugar.  Mix thoroughly & spread over rhubarb.  Bake at 375 degrees for 50-60 minutes.  Serve warm or cold with ice cream or whipped cream. Great in the morning  with yogurt & a banana on top.

Sweet Potatoes with Lentils

 2-3 medium to large sweet potatoes

1 C black beans

6 Tbsp olive oil

4 Tbsp rice vinegar

4 scallions

4 Tbsp Drewry Farms maple syrup

1 Tbsp soy sauce

1 Tbsp white miso

1 tsp toasted sesame seed oil

1 tsp mild red pepper flakes

Coarsely chopped toasted pistachios

Roast sweet potatoes in preheated 425 degree oven until tender about 45-55 minutes.  Let cool.  Cook beans in boiling water until tender, about 20-30 minutes.  Drain & cool & then toss with 4 Tbsp oil & 2 Tbsp vinegar.  Trim scallions & cut lengthwise into 3” lengths.  Put in a bowl of cold water & set aside.  Whisk maple syrup, soy sauce, miso, sesame seed oil, 1 tsp pepper flakes, 2 Tbsp vinegar & ¼ C water in a small bowl.  Heat 2 Tbsp oil in large nonstick skillet over medium high.  Cut sweet potato into 2 inch pieces

& brown in pan on both sides. Remove from heat & spoon glaze over & return to medium heat, cook, spooning glaze over until thick enough to coat the spoon, about 1 minute.  Place potatoes & glaze on a platter.  Drain & pat dry scallions & toss 2/3 with beans & spoon around the potatoes.  Top with nuts, remaining scallions & red pepper flakes.

APPLE & MAPLE PIE

*To be used with prepared pastry crust*

Mix together for 9” pie:

            6 C. thinly sliced tart apples

            1 1/4 C. Drewry Farms maple syrup

            1/4 C. flour

            1/2 tsp cinnamon

            1/2 tsp nutmeg

Heat oven to 425 degrees.  Line pie plate with  pastry crust.  Pour into pan apple mixture & dot with 2-3 tablespoons butter.  Cover with pastry  crust that has  slits cut into it.  Bake for 40-50 minutes or until crust  is brown & juice is bubbling through the slits in the crust.

Maple Mustard Glazed Ham Steak

Preheat oven to 325°. Cut off the tough, leather like skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.

While ham is baking, make the glaze: In a medium bowl, combine ½ C. brown sugar, ½ C. maple syrup, and 2 T. mustard. Whisk until smooth. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned.

Sweet Maple & Balsamic Vinegar Dressing

 1 C. Extra virgin olive oil

3 T. Drewry Farms maple syrup

2 T. Balsamic vinegar

2 T. Finely sliced basil

1 T. Freshly squeezed lemon juice

1 t. Dry mustard

1 clove garlic minced (about ½ teaspoon)

Salt & pepper

 Put all the ingredients except the salt & pepper in a jar & tightly screw on the lid .  Shake well until the oil & vinegar has thickened.  Add salt & pepper to taste & shake again.  It can be stored in the refrigerator for up to 2 weeks & can be used on salad greens or steamed vegetables.

Maple Cornbread

Mix together: 

1 C flour

½ C corn meal

1 ½ tsp baking powder

 ½ tsp salt

1 egg

½ C Drewry Farms maple syrup

3 Tbsp vegetable oil

Pour into a greased 9 inch square pan & bake at 400 degrees for 20-22 minutes.  Cool on a wire rack for about 10 minutes; cut into squares & serve warm with butter & more maple syrup.