Maple Bacon Sweet Potato Soup

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Maple Bacon Sweet Potato Soup

  • Author: Adapted from Tasty

Ingredients

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  • 3 strips bacon
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup, plus more for brushing onto bacon
  • 1 tablespoon butter
  • ½ yellow onion, diced
  • 2 lb sweet potato, peeled and cut into cubes
  • ¼ tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • 23 cup chicken broth
  • salt, to taste
  • pepper, to taste
  • Garnish with heavy cream, croutons, sunflower seeds or cinnamon if desired.

Instructions

  • Lay 3 slices of bacon on a pan.
  • Bake for 20 minutes at 400°F, flip once halfway through.
  • Dab off any extra oil and brush maple syrup on both sides of the bacon.
  • Bake for an additional 3-5 minutes (until the bacon is crispy).
  • Cut up the bacon into small pieces and set aside for garnishing the soup later.
  • Melt butter, then add in the onion. Stir and cook on medium heat until fragrant.
  • Add in the sweet potatoes, chicken broth, and spices. Cover and bring to a boil.
  • Let simmer for 15-20 minutes until the potatoes have softened. Add 2 tbsp of maple syrup and stir.
  • Then blend with an immersion blender or transfer to a blender and blend in batches until smooth and well-combined.
  • Serve in a bowl and top with the bacon bits. Add additional garnish, such as heavy cream, croutons, sunflower seeds or cinnamon, if desired.

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Crockpot Maple Dijon Chicken Drumsticks

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Crockpot Maple Dijon Chicken Drumsticks

Ingredients

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Instructions

  • Season chicken with garlic salt and pepper and place in slow cooker.
  • Combine maple syrup, balsamic vinegar, and Dijon in a small bowl and whisk until smooth.
  • Pour over the chicken, making sure all drumsticks are covered.
  • Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender.

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Maple Bavarian Pot Roast

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Maple Bavarian Pot Roast

  • Author: Susan Robertson

Ingredients

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  • 1 boneless beef chuck pot roast (about 3 pounds)
  • 2 tablespoons canola oil
  • 11/4 cups water
  • 3/4 cup beer or beef broth
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 2 tablespoons Fuller’s sugarhouse pure maple syrup
  • 1 tablespoon vinegar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • Cornstarch and water, optional

Instructions

  • In a Dutch oven, brown roast in hot oil. Combine water, beer, tomato sauce, onion, maple syrup, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 ½ to 3 hours.
  • Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Serve with vegetables you desire such as carrots and potatoes.

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Maple Glazed Sausage & Sauerkraut

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Maple Glazed Sausage & Sauerkraut

  • Author: fs-admin

Ingredients

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Instructions

  • In a large skillet, brown bratwurst and cook through, pour Fuller’s Sugarhouse pure maple syrup over sausages. Bring to a boil. Reduce heat; simmer, uncovered, until sausages are glazed.
  • Spread mustard on roll, layer sauerkraut and glazed sausage and serve.

Notes

Makes 4, adjust quantity as desired.

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Slow Cooker Maple BBQ Ribs

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Slow Cooker Maple BBQ Ribs

Ingredients

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Instructions

  • Season rib rack with salt and pepper.
  • Place and line the rib rack (height wise) in slow cooker. Place the meaty side facing the outer wall of the slow cooker. Rib rack should curve with the wall of slow cooker.
  • In a medium bowl, combine mustard, Fuller’s Sugarhouse pure maple syrup and BBQ sauce and stir until well combined.
  • Pour and evenly coat entire rib rack with BBQ mixture, making sure to get both sides and all edges of the rib rack.
  • Cover and cook on LOW for 6-8 hours until meat is done and tender.
  • Once cooked, remove from slow cooker and layer on extra BBQ sauce.

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Maple Vegetarian Stuffed Zucchini

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Maple Vegetarian Stuffed Zucchini

  • Author: Kathy's Vegan Kitchen

Ingredients

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3 medium sized zucchinis, cut in half lengthwise, pulp removed
3 cloves garlic, minced
1/2 cup red onions, diced
1 cup canned chickpeas
1 cup chopped canned artichokes
4 multi-colors baby bell peppers sliced thin
1 cup snacking tomatoes cut in half
1/4 cup chopped kalamata olives
2 tablespoons capers
1 tablespoon Italian seasoning

Tahini Dressing
1/4 cup tahini
3 Tablespoons fresh lemon juice
3 cloves garlic
1 Tablespoon apple cider vinegar
2 teaspoons Fuller’s Sugarhouse pure maple syrup
1/2 cup water
1 teaspoon salt

Instructions

Zucchini Boats
1. Slice each zucchini lengthwise
2. Using a spoon, remove the pulp from each zucchini, hollowing out the zucchini without breaking through the skin.
3. Place hollowed out zucchini on paper towels for draining for 1 hour; turn zucchinis over and allow another hour to drain any additional fluids.

The Filling
1. Saute garlic and onions until onions are translucent.
2. Add remaining ingredients and saute over medium low heat for about 10 minutes, until heated through.
3. Set filling aside to cool or cover and place in the refrigerator until ready to serve.

Tahini Dressing
1. Combine all ingredients in a high-speed blender until smooth.
2. Transfer into a squeeze bottle and refrigerate until ready to use.
3. Note: place the tahini in the blender last to avoid issues with it sticking in the bottom of the blender.

Stuffing & Baking Stuffed Zucchini
1. Preheat the oven to 350 degrees.
2. Using a spoon, fill each zucchini boat with filling.
3. Bake in the oven for 30 minutes.
4. Serve drizzled with tahini dressing.

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Maple Mustard Pork Belly

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Maple Mustard Pork Belly

  • Yield: 6 1x

Ingredients

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Instructions

  1. Preheat oven to 350 degrees.
  2. Place the pork, rind side up, on a wire rack over a roasting pan. Fill pan with enough water to reach just below the pork.
  3. Season pork with salt, rubbing it into the scores, then place in oven to cook for 40 minutes.
  4. While pork is cooking, combine Fuller’s Sugarhouse pure maple syrup, mustard, vinegar, and rosemary in a bowl and set aside.
  5. After pork has cooked for 40 minutes, reduce heat to 300 degrees for another 90 minutes or until rind is well cracked and flesh is tender.
  6. Drizzle the maple syrup mixture over the pork and let cook for 5 more minutes. Set aside for 10 minutes to rest, then cut into pieces.
  7. If desired, serve with extra mustard and rosemary for garnish.

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Maple Cajun Shrimp

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Maple Cajun Shrimp

A quick and easy grilled shrimp recipe using Fuller’s Sugarhouse pure NH maple syrup. Perfect for a summer night or date night meal.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • Juice of 1 orange
  • Juice of 2 limes
  • Juice of 1 lemon
  • 1/3 cup Dijon mustard
  • Generous dash of liquid hot sauce
  • 1 clove garlic, finely chopped
  • 1 tablespoon Fuller’s Sugarhouse maple syrup
  • 2 tablespoons paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon cider vinegar
  • 1/4 cup olive oil
  • 1 lemon, cut into wedges (for serving)

Instructions

  1. Place shrimp in a large mixing bowl.
  2. In a small bowl, combine the orange, lime and lemon juice.
  3. Stir in the mustard, hot sauce, garlic, maple syrup, paprika, black and cayenne pepper, vinegar, and oil.
  4. Spoon enough seasoning onto the shrimp to coat it all over. Cover and refrigerate for several hours.
  5. Light a charcoal fire. Thread the shrimp onto metal or bamboo skewers.
  6. When the coal turns gray, place the shrimp on a hot grill rack and cook them for about 4 minutes, turning them several times, or until they are cooked through but still tender.
  7. Serve hot or cold with lemon wedge.

Nutrition

  • Serving Size: 4

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Maple Rosemary Grilled Chicken

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Maple Rosemary Grilled Chicken

Sweet and savory with just so much flavor with the simplest marinade!

Prep time: 45 minutes  Cook time: Approximately 10 minutes

  • Author: damndelicious.com

Ingredients

• 1/2 cup maple syrup
• 1/4 cup reduced sodium soy sauce
• 3 tablespoons olive oil, divided
• 1 shallot, minced
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon
• 3 cloves garlic, minced
• Kosher salt and fresh ground black pepper, to taste
• 6 boneless, skinless chicken breasts
• 2 fresh rosemary sprigs

Instructions

1. In a small bowl, combine maple syrup, soy sauce, 2 tablespoons olive oil, shallot, rosemary, lemon
juice, Dijon and garlic; season with salt and pepper, to taste.

2. In a gallon size Ziploc bag, combine maple syrup mixture and chicken; marinate for at least 30
minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade,
discarding the marinade.

3. Preheat grill to medium high heat.

4. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add
chicken to grill, and cook, turning occasionally, until chicken is completely cooked through,
reaching an internal temperature of 165 degrees F, about 10 minutes.

5. Serve immediately, garnished with rosemary, if desired.

Nutrition

  • Serving Size: 6

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Slow-Cooked Maple Cider Brisket

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Slow-Cooked Maple Cider Brisket

Servings: serves 6

  • Author: The View from Great Island

Ingredients

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4 to 5 pound beef brisket
2 cloves garlic, cut into thin slivers
1/2 pound maple-smoked bacon, cooked and crumbled, optional 3 tbsp bacon drippings or grapeseed oil
2 onions, halved and thinly sliced
3 cloves garlic, very finely chopped
1 tbsp kosher salt
1 tsp dried oregano
3/4 tsp freshly ground black pepper
1/4 tsp ground cayenne
2 tbsp tomato paste
1 cup strong brewed coffee
3/4 cup apple cider vinegar
3/4 cup maple syrup
1/2 cup chicken broth
1 tbsp Dijon mustard

Instructions

1. Preheat the oven to 350° F.
2. Using a paring knife, cut small slits all over the brisket, inserting a sliver of garlic into each slit as you cut it. Place the brisket into a large Dutch oven or roasting pan fitted with a lid.
3. In a large sauté pan or saucepan, heat the bacon drippings over medium heat. Add the onions and cook, stirring occasionally until golden, about 6 to 7 minutes. Add the garlic, salt, oregano, pepper, and cayenne and stir for 1 minute. Add the tomato paste and cook, stirring continuously, for 1 minute. Stir in the coffee, vinegar, maple syrup, broth and mustard. Bring the ingredients to a boil.
4. Pour the contents of the sauté pan over the brisket in the Dutch oven. Cover the pan with the lid and place it into the oven. Bake for 30 minutes. Decrease the heat to 300° F and bake, basting the meat with the pan sauce once or twice, until the brisket is fork tender, about 3 hours. Allow the meat to rest for about 15 minutes. Slice the meat across the grain using an electric knife or sharp carving knife. Place the sliced meat into a large ovenproof serving container with lid. Remove the fat from the surface of the sauce. Pour the sauce over and around the meat. Cover the container with the lid.
5. Place the container with the brisket back into the oven for 30 minutes. Garnish with the crumbled bacon (if using). Serve immediately.

Notes

Recipe from The View from Great Island, www.theviewfromgreatisland.com.

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