Maple Citrus Chicken Kabobs

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Maple Citrus Chicken Kabobs

  • Author: Nick

Ingredients

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  • 1/2 cup Fuller’s Sugarhouse pure maple syrup
  • 1/4 cup soy sauce
  • 1/4 cup orange juice
  • 1/2 teaspoon cayenne pepper (optional)
  • 3 pounds chicken, cubed
  • 1/2 fresh pineapple, cubed
  • 2 lemons, sliced thin
  • 2 limes, sliced thin
  • 34 small oranges, sliced thin
  • Wooden skewers, soaked

Instructions

  1. In a small pot, combine Fuller’s Sugarhouse pure maple syrup, soy, and orange juice over low heat. Stir in cayenne pepper and bring to a simmer. Simmer for 4-5 minutes until mixture thickens a bit. Then remove from heat and let cool to room temperature.
  2. Cube chicken (I like a mix of breasts and thighs) into about 1-inch cubes. Add chicken and maple marinade to a large bag or bowl and coat well. Let marinate for at least 30 minutes, but you could make it a day in advance.
  3. Slice citrus into thin slices or chunks for the pineapples.
  4. Make skewers by alternating chicken with citrus pieces. You should get approximately 10 skewers from the ingredients.
  5. Preheat grill to medium-high heat if you’re using gas grill. For a charcoal grill, build a big mound of coals and have an area for direct heat and indirect heat.
  6. Before grilling, rub the grill grates with some neutral oil on a paper towel (use tongs so you don’t burn your hands). Then grill the kabobs over direct heat for a few minutes to get some charring. Transfer to indirect heat and continue to cook for 8-10 minutes until chicken is cooked through. Keep an eye on the kabobs as they grill and rotate them as needed to ensure even cooking. Some charring is good.

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Maple Mustard Sauce

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Maple Mustard Sauce

Ingredients

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Instructions

  1. Stir together mustard and Fuller’s Sugarhouse pure maple syrup
  2. pure maple syrup until combined well.

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Maple Coleslaw

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Maple Coleslaw

Ingredients

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  • 1 small head (about 1 pound) green cabbage, shredded
  • 3 carrots, peeled, then grated
  • 1/2 red bell pepper, seeded and diced
  • 1 tablespoon freshly minced onion
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons apple-cider vinegar
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup
  • 1 teaspoon celery seeds
  • 1/2 teaspoon kosher or sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Toss cabbage, carrots, and red pepper in a large bowl. In a small bowl, whisk together onion, olive oil, vinegar, Fuller’s Sugarhouse pure maple syrup
  2. , celery seeds, salt, and pepper. Pour dressing over salad and toss well. Serve immediately. Refrigerated, slaw will stay fresh up to three days.

Nutrition

  • Serving Size: 6

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Maple Iced Tea

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Maple Iced Tea

Ingredients

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Instructions

  1. Combine Fuller’s Sugarhouse pure maple syrup with the tea while it’s still hot. Allow mixture to cool and then refrigerate until completely chilled. Just prior to serving, stir in the lemon juice and ice cubes. Add lemon slices and garnish each glass with a sprig of fresh mint.

Nutrition

  • Serving Size: 6

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Maple Sticky Buns

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Maple Sticky Buns

Maple Sticky Buns recipe using pure NH maple syrup from Fuller's Sugarhouse.
  • Author: Valerie
  • Yield: 2 1x

Ingredients

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  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 large egg
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • 6 tablespoons butter, softened
  • 3/4 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 3/4 cup chopped walnuts
  • 11/2 cups Fuller’s Sugarhouse pure maple syrup
  • Additional brown sugar

Instructions

  1. In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours.
  2. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16×10-in. rectangle.
  3. On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour Fuller’s Sugarhouse pure maple syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar.
  4. Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes.
  5. Preheat oven to 350°. Bake 25-30 minutes or until golden brown. Cool in pans 5 minutes; invert onto serving plates. .

Notes

  • 11-in. x 7-in. baking pans may be substituted for the 9-in. round pans.

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Maple Oatmeal Pancakes

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Maple Oatmeal Pancakes

Maple Oatmeal Pancakes Recipe using pure NH maple syrup from Fuller's Sugarhouse.
  • Author: Bobby Flay

Ingredients

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  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup, plus more for serving, optional
  • ½ cup of strawberries
  • ½ cup of raspberries
  • ½ cup of blueberries

Oatmeal Pancakes

  • 1 1/2 cups rolled oats
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 eggs
  • 1 1/2 cups milk
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup
  • 1 teaspoon vanilla extract
  • Canola oil or melted butter

Instructions

For the Berries

  1. Preheat the oven to 375 degrees F. In a large bowl, toss the berries with the cinnamon, nutmeg and Fuller’s Sugarhouse pure maple syrup. Place the berries in a 9-inch glass baking dish, pour the syrup mixture over and roast until caramelized and soft, stirring a few times, about 30 minutes.

For the Pancakes

  1. Combine the oats and buttermilk in a medium bowl and let sit for at least 15 minutes and up to 30 minutes.
  2. Stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until combined.
  3. Whisk together the eggs, milk, maple syrup and vanilla until smooth, and then stir in the oat mixture. Add the wet mixture to the dry mixture and mix until just combined (can be lumpy). Cover and let rest for 15 minutes.
  4. Place a nonstick griddle or nonstick frying pan over medium heat and brush with oil or melted butter. Pour the batter in scant 1/4 cup portions onto the griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Carefully turn over with a spatula and cook another 1 1/2 to 2 minutes. Repeat. Serve immediately topped with the roasted berries and more maple syrup if desired.

Nutrition

  • Serving Size: 4

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