• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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Vinegar Reduction Sauce

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Vinegar Reduction Sauce

Nick Cowles of Shelburne Orchards says, “This is best with pork tenderloin or boneless pork chops. Yay, meat!”

 

Ingredients

  • boneless pork chops
  • 1 clove garlic
  • 2 cloves chopped garlic
  • 1/4 cup cider vinegar
  • 1 and ½ cup apple cider
  • ½ teaspoon good mustard
  • 1/4 cup maple syrup
  • salt and pepper to taste

Directions

Cut the meat into 1-inch slices. In a heavy skillet or Dutch oven, cook the meat in a mixture of butter and olive oil until you deem that it’s done.

Remove the meat from the juices left in the pan.

Add 2 cloves chopped garlic; stir it into the drippings on low heat.

Add 1/4 cup cider vinegar, 1 & 1/2 cups apple cider, and 1/2 teaspoon good mustard.

Reduce this down to 1/3 of original volume, which takes 15 to 20 minutes. Let cool.

Add 1/4 cup maple syrup and then let it all simmer until the consistency is that of a glaze. Add salt and pepper to taste.

Pour the glaze over the meat and have at it!

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