Rosemary Maple Bourbon Sour

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Rosemary Maple Bourbon Sour

Ingredients

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Instructions

  1. Crush the large sprig of rosemary in your hand and add it to the shaker.
  2. Add the bourbon, lemon juice, Fuller’s Sugarhouse pure maple syrup and ice to above the level of the liquid and shake vigorously for 15 seconds.
  3. Strain the mixture into rocks glasses containing large cubes of ice and garnish with remaining rosemary sprigs.

Nutrition

  • Serving Size: 2

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Maple Orange Lemonade

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Maple Orange Lemonade

This is refreshing and gluten-free beverage.

  • Prep Time: 15
  • Total Time: 15

Ingredients

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  • 3 lb oranges, juiced
  • 4 lemons, juiced
  • 7 cups sparkling water, chilled
  • ¼ cups Fuller’s Sugarhouse pure maple syrup + more to taste
  • 1 orange, sliced
  • 1 lemon, sliced
  • 4 sprigs of mint or lemon balm
  • Ice cubes

Instructions

  1. In a large pitcher whisk together the orange juice, lemon juice and Fuller’s Sugarhouse pure maple syrup until incorporated. Refrigerate until ready to use.
  2. Just before serving, pour in the sparkling water and stir to combine. Adjust seasonings to your taste with more maple syrup. Serve over ice cubes garnished with orange slices, lemon balm or mint leaves.

Nutrition

  • Serving Size: 6

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Raspberry Blueberry Maple Crisp

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Raspberry Blueberry Maple Crisp

Ingredients

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Filling

Topping

Instructions

  1. Preheat oven to 375°F.  Combine filling ingredients in a bowl and pour into a buttered 8” square or 9” round baking dish.
  2. Combine rolled oats, flour, almonds, Fuller’s Sugarhouse pure maple sugar, cinnamon, and salt in a bowl.  Add the butter and combine ingredients into a crumbly mixture of pea-sized pieces.  Sprinkle the topping over the berry mixture in an even layer.
  3. Bake for approximately 45 minutes or until the crisp topping is browned.

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Maple Tahini Grilled Sweet Potatoes

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Maple Tahini Grilled Sweet Potatoes

Ingredients

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  • 1 tablespoon cumin seeds, plus 1 teaspoon
  • 2 pounds sweet potato, cut into 1 inch wedges, about 3 medium sweet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon Fuller’s Sugarhouse pure maple syrup
  • salt and pepper

For the Dip

  • 1/4 cup tahini paste
  • 1 tablespoon Fuller’s Sugarhouse pure maple syrup
  • 1 tablespoon lemon juice, plus 1 teaspoon
  • 2 tablespoons water
  • fresh cilantro, for garnish

Instructions

  1. Preheat your grill to medium high heat.
  2. While the grill heats, place the cumin seeds in a small, dry pan over medium heat. Toast them, stirring frequently, until lightly browned and fragrant, about 2-3 minutes. Transfer the seeds to a chopping board and crush them using the bottom of a drinking glass, until fine.
  3. In a large bowl, toss together the sweet potato wedges with the olive oil, Fuller’s Sugarhouse pure maple syrup and the crushed cumin seeds. Mix well to ensure the potatoes are evenly coated.
  4. Make 5-6 foil packages by placing two large pieces of tinfoil on top of each other. Very lightly brush the tinfoil with olive oil.
  5. Lay the wedges in a single row in the middle of each package, lengthwise, leaving a little bit of space between each wedge. Fold the ends of the package tightly over the potatoes, then double fold the sides in, making sure the packages are tightly sealed.
  6. Place the packets on the grill and cook until tender, and the potatoes begin to blacken, about 12-14 minutes. Flip the packages once and repeat on the other side.
  7. Remove the packages from the grill and use a fork to open them up (careful, they’re hot!) Let cool for 5 minutes.

For the Dip

  1. Whisk together the ingredients for the dip in a medium bowl and either drizzle onto the sweet potatoes, or use as a dip.
  2. Garnish with cilantro.

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Grilled Maple Sriracha Chicken Kebobs

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Grilled Maple Sriracha Chicken Kebobs

Ingredients

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Instructions

  1. Place cubed chicken breasts in a large resealable plastic bag. Whisk together soy sauce, Fuller’s Sugarhouse pure maple syrup, and sriracha sauce. Pour over the top of the chicken and massage into the chicken. Marinate for at least 4 hours in the refrigerator.
  2. Once chicken is done marinating, soak wooden skewers in water for 10 minutes. Then skewer the chicken pieces on to the skewer. We had about 6 skewers with maybe 6-7 pieces of chicken on each skewer.
  3. Turn your outdoor grill on high (or you can use an indoor grill or your stovetop) and grill chicken until thoroughly cooked through.

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