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Recipes tagged with: maple

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Maple Pork Medallions

Maple Pork Medallions

Adapted from Cook’s Illustrated.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Pork Tenderloin with a Cassis & Soy Sauce Reduction

Pork Tenderloin  with a Cassis & Soy Sauce Reduction

Recipe by Claire Fitts.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Maple Lime Cranberry Wine Jelly

Maple Lime Cranberry Wine Jelly

Recipe by Claire Fitts.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: very easy

Vermont Sriracha

Cayennes

Cayennes are long, red peppers that are strikingly beautiful and often used for decorative purposes. Besides the heat, their flavor is mild, so they go well in places where pure heat is needed to let other flavors shine.

  • Time: 30 minutes prep; 20 minutes to cook
  • Complexity: medium

Maple Strawberry Rhubarb Pie

Maple Strawberry Rhubarb Pie

This pie crust recipe is an adaptation of my mother’s recipe. The original called for shortening, but I have replaced it with butter for a transfat-free crust, using local Cabot butter. The maple, strawberry, rhubarb filling is my own twist on a traditional pie filling and also a way to use a locally available sweetener and local produce.

  • Time: 10 minutes prep
  • Complexity: very easy

Switchel

Switchel

Long a staple in Northeast hayfields as a thirst quencher and restorative, switchel—alternatively called “haymaker’s punch” —was a colonial era proto-Gatorade, a source of both hydration and electrolyte replenishment.

  • Time: 20 minutes prep; bake 30 minutes
  • Complexity: medium

Pumpkin Tarts

Pumpkin Tarts

These festive treats are delicate to handle and are surprisingly healthy for a dessert that has a custard-like filling and a tart-style crust. Serve them with a dollop of local whipped cream on top. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

  • Time: 20 minutes prep; bake 20-25 minutes
  • Complexity: medium

Maple Apple Upside-Down Cake

Maple Apple Upside-Down Cake

It is said that Pineapple Upside-Down Cake was devised to promote the use of canned pineapple! Why not use a local fruit and sweetener instead? This vegan version of the old classic relies on a baking soda and vinegar rise, so don’t combine wet and dry until you are ready to pour it into the pan and bake. The maple/apple combination creates a gooey decadence. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

  • Time: 20 minutes prep; bake 20 minutes; 15 minutes on stove
  • Complexity: medium

Buckwheat And Cornbread Stuffing

Buckwheat And Cornbread Stuffing

This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish.This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

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