Maple Bacon Bloody Mary

Print

Maple Bacon Bloody Mary

Maple Bacon Bloody Mary recipe using pure NH maple syrup from Fuller's Sugarhouse.
  • Author: DOTW Staff

Ingredients

Scale
  • 1 ½ oz vodka
  • 4 oz fresh tomato juice (12 medium tomatoes)
  • 3 dashes Worcestershire sauce
  • ¼ oz fresh lemon juice
  • ¼ tsp horseradish
  • 1 tsp Fuller’s Sugarhouse pure maple syrup
  • Salt and pepper to taste (typically 2 pinches)
  • 1 cooked strip of bacon

Instructions

  1. Peel the tomatoes. You can use a peeler for this, but I just used my fingers. Put the tomatoes in a blender or food processor and run until liquid.
  2. Combine all ingredients except the bacon in a cocktail shaker. Taste and adjust seasoning. Add ice.
  3. You don’t want to shake a Bloody Mary because it will make the tomato juice foam up. Instead, put a glass in the top of the shaker and gently roll the drink back and forth until cold.
  4. To assemble the drink, put ice in a glass and strain the drink over it. Add the bacon to garnish. Or, if you prefer, you can crumble the bacon on top instead.

Notes

  • We made this drink on the conservative side, neither too spicy nor sweet. If you want it more of either flavor, add more of each starred ingredient and taste accordingly. You can also add a dash of Tabasco sauce for more spice.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Maple Bacon

Print

Maple Bacon

Maple Bacon Recipe using pure NH maple syrup from Fuller's Sugarhouse.

Ingredients

Scale

Instructions

  1. Preheat oven to 350ºF.
  2. Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
  3. In a large bowl, add Fuller’s Sugarhouse pure maple syrup, Fuller’s Sugarhouse pure maple sugar, mustard, salt, and cayenne pepper and cumin.
  4. Mix well.
  5. Coat the bacon by dredging it in the maple mixture.
  6. Place the bacon in a single layer onto the wire rack.
  7. Bake in the center of the oven for approx. 25 – 30 minutes. Check frequently.
  8. Remove from the oven and allow to cool on the rack. Break into size of your preference.
  9. Serve at room temperature.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Maple French Toast

Print

Maple French Toast

Maple French Toast recipe using pure NH maple syrup from Fuller's Sugarhouse.
  • Author: Marian Cooper Cairns

Ingredients

Scale
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup half-and-half
  • 1 1/2 tbsp. Fuller’s Sugarhouse pure maple syrup, plus more for serving
  • 2 tsp. pure vanilla extract
  • 1/2 tsp. ground nutmeg
  • Kosher salt
  • Unsalted butter, for griddle
  • 8 slices Texas toast-style-bread
  • Sliced fruit and walnuts (optional)

Instructions

  1. Whisk together eggs, milk, half-and-half, Fuller’s Sugarhouse pure maple syrup, vanilla, nutmeg, and 1/2 teaspoon salt in a bowl. Heat griddle or large nonstick skillet over medium heat; butter. Quickly dip 1 slice of bread into egg mixture, then place in skillet. Cook until golden brown, 2 to 3 minutes per side.
  2. Serve warm with Fuller’s Sugarhouse pure maple syrup alongside.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Maple Cinnamon Ham Glaze

Print

Maple Cinnamon Ham Glaze

Maple Cinnamon Ham Glaze Recipe using pure NH maple syrup from Fuller's Sugarhouse
  • Author: Mike Thronton

Ingredients

Scale

Instructions

  1. Stir brown sugar and cinnamon together in a bowl until well combined. Pour in Fuller’s Sugarhouse pure maple syrup and stir until smooth.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Maple Creme Caramel

Print

Maple Creme Caramel

Maple Creme Caramel recipe using pure NH maple syrup from Fuller's Sugarhouse.
  • Author: Ruth

Ingredients

Scale

Caramel

Custard

Instructions

For Caramel

  1. Preheat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. Combine Fuller’s Sugarhouse pure maple sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.

For Custard

  1. Whisk Fuller’s Sugarhouse pure maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
  2. Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
  3. To serve, run knife around dish sides to loosen custards. Invert onto plates.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!