Berkshire Sweet Gold Recipes
For hundreds of years well-made syrups --in all their distinctive colors and flavors-- have been used as reductions and garnishes on meats and vegetables as well as in marinades, dressings, baking, teas and coffees and many a rum drink! In today’s fine cooking, syrups offer a delicious caramelized finish, perform a reduction, support tenderness and moisture and contribute balance and intensity to spicy, sour, salty and savory seasonings. Dark syrups are certainly not the only cooking syrups and lighter syrups are not higher in quality than a well-made dark syrup. We find that our customers--even kids--will use less, even on pancakes, as they learn to appreciate historic, subtle and intriguing foods.
See new recipes below! Last updated December 2014
Remember cooking is fun organic chemistry! Use syrups to blunt sours and thereby build intensity in the dish, let them reduce in a stir-fry and pull flavor like garlic to the dish. A small amount will soften the capsicum heat in peppers allowing you to use more for flavor. Use syrups sparingly to seal meats and vegetables forcing internal steaming and tenderness. And, as we discuss at markets, "color matching" the sweet syrup to our palate's other building blocks of sour, savory & salt --darks to darks, brown to brown and lights to lights--will insure a flavor intensity balance.
Consider adding syrup to a vinegrette last and least as they are powerfull and easy to overuse. You can also correct over-sweetening with a sour of similar color. Remember, syrups may have these many "tool" functions even if the dish does not intend to be sweet! Use syrups early if you want them to seal a marinade or balance and last as you kill the heat when making a reduction. And finally, regarding heat, use just enough to build flavanoids not break them!
For First Nation people and our ancestors in the new world, fine syrups have always been a healthy carb for meat and vegetable diets!
And if you have a recipe you would like to share, please let us know.
Regarding fish, consider visiting the Monterey Bay Aquarium website --packed with fascinating information about the fish we eat. They also produce a smartphone sustainable fish guide App. for consumers because the fish counter is CONFUSING! http://www.montereybayaquarium.org/conservation/research/seafood-watch
Berkshire Sweet Gold Glazed Fish
This is simple and delightful. Try it with tilapia, wild Pacific salmon or Steelhead trout. (This combination is also great for pan-fried, firm tofu!)
Coat fish with a combination of olive oil, Berkshire Sweet Gold, soy sauce, garlic and lemon to taste. Bake, grill or pan fry.
Maple Mustard wild Pacific Salmon or Steelhead Trout
Four salmon fillets, 2/3 cup melted butter, ½ tbsp. dried dill, ½ cup maple syrup, 1/4 cup Dijon style mustard. Blend ingredients over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done. (Mass Maple Assoc)
Maple-Bourbon Glazed wild Pacific Salmon or Trout
for 4 fish fillets: Combine and stir 5 tsp fresh orange juice, 2 tbsp maple syrup, 2 tsp. bourbon, and 1/8 tsp. ground red pepper. Place fish on a broiler pan (we recommend trying cedar planks!). Brush syrup mixture over the fish. Broil 5-7 minutes until fish is done.
Berkshire Sweet Gold & Sesame-Ginger Scallop Pasta
1 lb scallops, 1 ½ cups sliced fresh mushrooms, 1 cup finely slivered carrots, 1/3 cup of green onion, 3 cups packed coarsely chopped fresh spinach, olive oil, 1 lb fettucine .
Sauce: ½ cup orange juice, 3 tbsp soy sauce, 1 tsp ginger, 2 tsp crushed garlic, 2 tbsp Berkshire Sweet Gold, 3 tsp sesame oil, 1 tsp cornstarch, ½ cup chicken broth, pepper to taste.
Mix juice, soy, garlic, ginger, Berkshire Sweet Gold, sesame oil and pepper in a small bowl. Pour 2 tbsp of mixture over scallops, toss, and marinate for 20 min. Dissolve cornstarch into a tbsp of broth, then add cornstarch mixture and remaining broth to sauce bowl. Set aside. Cook pasta and set aside. In a large, deep skillet, preheat oil over medium-high heat. Add scallops along with the sauce they are marinating in, and stir-fry about 4 min. or until liquid evaporates and scallops turn opaque. Remove scallops and set aside to keep warm. Add a bit more oil to pan and add mushrooms, carrots and green onion. Stir-fry about 3 min. until vegetables are crisp-tender. Add spinach and cook, stirring frequently, until spinach is wilted. Return scallops to skillet and toss to mix well. Add pasta and toss again. Stir the sauce and pour it over pasta mixture. Cook and stir for a minute or two until sauce comes to a boil and thickens slightly.
Maple-baked Chicken Breasts
Four single chicken breasts, 1/4 cup all-purpose flour, salt and ground black pepper to taste, 2 tbsp. butter, ½ cup maple syrup, 1 tsp dried savory, ½ tsp dried thyme, 1/4 tsp dried sage, 1 onion, sliced, ½ cup water.
Dredge chicken pieces in flour seasoned with salt and pepper. In an oven-proof casserole, heat butter on stove top until bubbling and brown chicken pieces quickly on both sides. Pour maple syrup over chicken. Sprinkle with herbs. Arrange onion slices on top of chicken pieces. Pour water into bottom of casserole. Bake uncovered in a 350
F oven for 50-60 min. or until tender. Baste occasionally with pan juices.
Grilled Lamb Chops with Berkshire Sweet gold Maple Syrup and Herbs (2 servings)
1/4 cup extr-virgin olive oil, 1/4 cup lemon juice, 1 1/2 tbsp. Berkshire Sweet Gold, 2 cloves garlic, minced, 1 1/2 tbsp onion, minced, 1 1/2 tbsp frensh mint leaves, minced, 1 1/2 tbsp fresh parsley, minced, 1/2 tsp fresh rosemary leaves, minced, 1/2 tsp fresh oregano leaves, minced, 4 x 1-inch thick loin lamb chops, salt, fresh ground black pepper.
In a small glass or stainless steel bowl, combine oil, lemon juice, maple syrup, onion and all the fresh herbs. Pat chops dry with paper towel and sprinkle with salt and pepper. Coat chops with marinade. Marinate, covered, in fridge for at least 1 hour, but longer (up to 4 hours) is better. Remove chops from fridge and bring to room temperature.
Preheat grill on high. Place chops on grill and lower heat to medium. Cook 3 1/2 minutes. Turn, baste and cook and additional 3 1/2 minutes. Turn, rotate (for cross hatch grill marks), baste and cook 3 1/2 more minutes. Turn for a final time and cook for 3 1/2 minutes on medium, then lower temperature to low and cook until they reach desired doneness (2 minutes for medium rare, or when a meat thermometer registers an internal termperature of 130 degrees F).
Berkshire Sweet Gold-Apple Grilled Pork Chops
In a small saucepan combine a 12 oz. can of apple juice concentrate, ½ cup of Berkshire Sweet Gold, 2 tbsp lemon juice and mix well. Heat over medium heat until it begins to thicken. Set aside 1 cup of mixture to serve as sauce; use remaining for basting. Core and cut into thick rings 3 large green apples. Arrange apple rings on grill and brush with basting sauce. Grill for 8 min. basting often. Flip and repeat process. Meanwhile, place chops on grill and baste, cooking until done. Serve chops and apples with reserved sauce.
Maple Mustard Glaze for Ham or Pork Chops.
Mix high quality mustard and Berkshire Sweet Gold to taste and paint on meats during grilling and roasting.
Maple Glazed Roast Turkey
Prepare and stuff turkey if desired. Dot turkey with butter and roast 30 minutes. Meanwhile, prepare sauce with 1/4 cup maple syrup, 2 tsp hot mustard, 1 tbsp Worcester sauce, 1/2 tsp salt, 1/8 tsp cayenne. Brush on sauce and baste every twenty minutes or so. Continue roasting until the turkey is cooked.
Maple Morrocan Chicken
Morrocan dishes typically make use of honey in their recipes, single-batch syrups make a wonderful change. Serve this dish with cooked couscous. Combine 1/4 cup all purpose flour with 2 tsps. paprika, 1 tsp. ground coriander, 3/4 tsp cumin, 1.2 tsp salt, 1/2 tsp cinnamon. Dredge 1 lb mixture of boneless chicken breast and thighs in the flour mixture, shaking off excess. Mix the remaining flour mixture with 2 cups chicken broth, removing any lumps. In a Dutch oven or large non-stick pot, heat oil over medium heat. Add the chicken and cook until lightly browned, about 5 minutes. Remove chicken from pot and set it aside. Add the broth to the pan along with 3 cups cubed butternut squash and 1/2 cup dried apricots, cut into slivers. Bring to a low boil then lower heat and simmer 10 minutes. Return chicken to pot with 1 tbsp wine vinegar, 1 apple (preferably Granny Smith), peeled, cored and cut into pieces, 3 tbsps dried currants, 1 can of chickpeas and 3 tbsp of maple syrup. Simmer until the chicken is cooked and apples are tender. Serve over couscous or rice.
Lemon-Maple Glazed Shrimp Skewers
Combine the following ingredients in a large bowl: 1 tbsp oliveo oil, 1 tbsp balsamic vinegar, 1 tbsp maple syrup, 1-1/2 tsps fresh squeezed lemon juice, 3/4 tsp lemon zest, 1/8 tsp salt. Add to bowl and toss to coat well 1-1/2 lbs peeled and deveined shrimp. Marinate in fridge for 30 minutes. Remove shrimp from bowl, reserving marinade. Thread shrimp and 1/4" thick lemon slices onto barbecue skewers. Place skeweres on grill rack and grill for 3 minutes on each side or until shrimp is done, basting with reserved marinade.
Oven Roasted Root Vegetables.
A no-fuss holiday smash-hit! Serves 6-8
Chop potatoes, carrots, sweet potatoes, parsnips, turnips and onion into roughly 2 inch chunks, making about 12 cups total. Prepare 1/3 cup Berkshire Sweet Gold, 1/3 cup olive oil, 2 tsp. curry powder, 1 tsp. paprika, 1 tsp. thyme, 1 tsp. each salt and pepper.
Toss vegetables in mixture and spread them in pans in single layers. Cook uncovered in pre-heated oven at 375
F about 1 hour, stirring occasionally, until tender and caramelized.
Brussel Sprouts Made Amazing!
Toss steamed sprouts in Berkshire Sweet Gold vinaigrette (see below) adding 1 tbsp. Dijon mustard, salt & pepper to taste and a dash of nutmeg. Toss with crumbled walnuts.
Grilled Vegetables on Portabello “plates” with Berkshire Sweet Gold-Balsamic sauce
This is a very distinctive dish.
Six whole portabello mushrooms and one each of the following vegetables: eggplant, sweet potato, white potato, zucchini, parsnip, onion, red bell pepper.
For marinade: 1 clove minced garlic, 2 fresh basil leaves chopped, tsp of fresh rosemary leaves, olive oil
For sauce: 1/4 cup balsamic vinegar and ½ cup maple syrup.
Clean and cut vegetables (NOT portabellos) into round ½" thick slices. Parboil sweet and white
potatoes until tender. Marinate all the vegetables in oil, basil, rosemary and garlic. Grill all vegetables (including portabellos) until tender. In saucepan, combine balsamic vinegar, maple syrup and drippings from grilled veggies. Bring to a boil, lower heat and simmer to desired thickness (not too thin, not too thick!) Lay out six portabello caps and spoon on other grilled veggies. Drizzle sauce over each serving.
Berkshire Sweet Gold Green Beans and Cranberries
Saute fresh whole green beans in crushed garlic and olive oil. When beans are crisp-tender, add Berkshire Sweet Gold to taste and dried cranberries. Toss and serve.
Curried Sweet Potato Latkes
Mix together 1/2 cup flour, 1 tsp. baking powder, 1/2 tsp. cayenne, 2 tsp. curry, 1 tsp. cumin, salt and pepper to taste. Combine with 2 large beaten eggs, 1/2 cup milk, 2-3 tsp. maple syrup, 1 pound grated sweet potatoes. Form into flat pancakes and fry in oil.
Spinach Salad with apples, gorgonzola and pecans
Combine 1/4 cup each of Balsamic vinegar, maple syrup, and olive oil, salt and pepper to taste. Prepare salad with 1 6oz bag of baby spinach leaves, 1 large pear or apple, thinly sliced, 2 ozs. crumbled gorgonzola cheese, 1/2 cup chopped toasted pecans. Drizzle dressing over salad.
Variation: Instead of apples and gorgonzola, tried fresh sliced strawberries and goat cheese!
White Bean Bruschetta
2 - 15oz cans of cannellini beans (white kidney beans), rinsed and drained; 1/4 cup balsamic vinegar; 1/4 cup olive oil, 1/8 cup maple syrup, 2 large cloves of garlic, slivered; 1/8 tsp italian seasoning; 1/2 tsp fresh chopped basil; dash of crushed rep pepper, pinch of salt. Rinse and drain beans. Combine vinegar, oil and syrup in a large bowl. Stir in seasonings and add beans. Toss to coat and allow to sit for at least 1/2 hour. Serve over slices of toasted hearty bread or over fresh salad greens.
Roasted Apples and Brussel Sprouts
Combine 3 sliced Granny Smith apples with 2 cups halved Brussel Sprouts and 1 cup finely chopped red onion. Toss with 1/4-1/2 cup olive oil with 1/4 cup maple syrup and roast until done (about 20-30 minutes).
Berkshire Sweet Gold Vinaigrette
1/2 cup olive oil, 4 tbsp. vinegar (red wine or balsamic), 2-3 tbsp. Berkshire Sweet Gold, pinch of salt, pinch of fresh ground pepper. Optional:Dijon mustard, or 1/2 cup creme Fraiche, or 1/2 cup crumbled gorgonzola.
Toss in any salad or try as a grilling marinade!
Tomato Sauce Serves 6
Heat 1/3 cup olive oil over medium heat. Add 4 cups coarsely chopped onion, and saute for 10 minutes. Stir in 4 cloves crushed garlic and saute 5 minutes more. Stir in 4 cups chopped tomatoes (preferably plum tomatoes), 1 tbsp maple syrup and 3/4 cup dry red wine. Season to taste with salt and pepper. Simmer uncovered for 45 minutes, stirring occasionally.
Heat 3 tbsp olive oil over medium heat in a large Dutch oven or non-stick pot. Add 3 cups chopped onion and cook until onions are transluscent (about 4 minutes). Add 1 or 2 tbsps maple syrup, 6 cloves minced garlic, 2 tsps salt, 2 tsps dried basil, 1 bay leaf, 1-1/2 tsps dried oregano, 1 tsp. dried thyme, 1 tsp ground black pepper. Cook 1 minute, stirring constantly. Stir in 2 tbsps balsamic vinegar
Creamy Maple Mustard Sauce
Use this as a condiment for burgers and sandwiches or to baste meats and fish. Combine all the following ingredients in a bowl and stir until well blended: 1/4 cup Dijon mustard, 1/4 cup maple syrup, 1 tbsp minced shallots, 2 tbsp. mayonnaise, 1 1/2 tbsps sherry vinegar, 1/8 tsp salt.
Whiskey and Peach Maple Glaze
2 fresh peaches, halved and sliced, 3 tbsp clarified butter, 2 shallots thinly sliced, pinch of pepper, 1/4 cup whiskey, 1/4 cup maple syrup, 1-1/2 tbsp balsamic vinegar.
Prepare peaches and set aside. Heat clarified butter over high temperature and quickly sauté shallots and pepper, stirring constantly for about four min. until shallots are a golden color. Briefly remove pot from burner, add whiskey and flame. Return to heat, add peach slices and sauté until peaches are slightly softened; stir in maple syrup and cook until mixture is reduced to a thick syrup, about 7 min.. Remove from heat and stir in balsamic vinegar. Serve warm. Yields 1 to 1-1/4 cups sauce. You can serve this sauce with a variety of meats.
Cranberry Barbecue sauce
3/4 cup apple cider vinegar, 1/3 cup fresh or dried cranberries, 1/3 cup ketchup, 1/3 cup maple syrup, 1 tbsp chopped fresh cilantro, 2 garlic cloves, 1 minced jalapeno pepper.
Combine ingredients in a pot; bring to boil then reduce heat and simmer 25 min. or until the cranberries are soft. Remove from heat and cool 10 min. Puree in blender or food processor until sauce is smooth.
Create your own marinades for fish and meats using Berkshire Sweet Gold in combination with 1)lemon, garlic and hot peppers; 2) soy & garlic; 3) mustard 4) and balsamic vinegar.
Strawberry Maple-Mint Sauce
Place 1 pint chopped strawberries, 1/2 cup maple syrup, 1/4 cup fresh mint leaves in a small saucepan. Simmer over medium heat for about 1 minute. Place mixture in a blender and process until smooth. Strain and discard solids. Stir in 2 tbsp fresh squeezed lemon juice. Serve over vanilla ice cream or simple cake.
Maple Walnut Scones (yields 8 scones, best served warm)
3 cups flour, 1/12 tbsp baking powder, 3/4 tsp salt, 1/2 cup butter, 2 eggs, beaten, 1/2 cup dark maple syrup, 1/3 cup heavy cream, 1 cup chopped walnuts. Heat oven to 375 degrees. Grease and flour a cookie sheet. Combine dry ingredients in a mixing bolw, blending with a whisk. Cut in the butter with a pastry blender or 2 knives. In a separate bowl, beat eggs, blend in syrup and cream. Make a well in the center of dry ingredients and add wet ingredients all at once. Mix in walnuts. Stir until just blended. Gather the dough into a ball and roll out between 2 pieces of waxed paper until in a circl 1 1/2" thick. Cut into 8 pie shaped pieces. Place on cookie sheet and brush tops with syrup. Bake 20 min.
Connor's Blue-Ribbon Maple-Pecan Mousse : Connor took first prize at the Heath Fair for Best Maple Dessert with this recipe!
Makes 8-10 servings.
9 egg yolks at room temperature
3/4 cup medium amber maple syrup
1 1/2 cups heavy cream, cold
3 egg whites at room temperature
A pinch of cream of tartar
About 2 cups maple-roasted pecans
To prepare the nuts, spread about 1 1/2 cups of pecans on a baking sheet and roast in a preheated 350 degree oven for about 8 minutes. Meanwhile, mix together 1/3 cup medium amber syrup and 1 tablespoon butter in a saucepan and warm mixture slowly until butter melts. Add the roasted nuts to saucepan and stir over low heat until nuts are fully caramelized. Spread nuts out on baking sheet and let them cool completely. Coarsely chop nuts (this can be done in food processor). Set aside.
Beat the egg yolks in a bowl until they form a slowly dissolving ribbon when the beaters are lifted. Transfer to the top of a double boiler and whisk over simmering water until the mixture is very thick (about 3 minutes). Remove and cool.
Beat the cream until stiff. In a separate bowl beat the egg whites with the cream of tartar until stiff but not dry. Gently fold the whipped cream into the maple custard; then fold in the egg whites and finally, the nuts. Spoon the mousse into individual serving dishes and refrigerate for 3 hours.
Italian Steeped Fruit
Steep raspberries, strawberries or favorite fruit in balsamic vinegar with Berkshire Sweet Gold to taste. This is an Italian/North American luxury!
Figs and Cheese
Serve dried figs, sliced in half, with Stilton cheese and drizzled with Balsamic vinegar and maple syrup (we suggest Black Amber).
A simple dish with intense, classy flavors.
Per person: 1 banana in 2 halves dipped in fritter batter (pancake mix, milk & egg works well), or wrapped in wonton wrapper, then pan fried golden brown in hot, light oil and served under vanilla ice cream drizzled with Berkshire Sweet Gold. Cinnamon or chocolate shavings optional.
Berkshire Sweet Gold Baklava,
It’s incredible and worth the effort. Baklava keeps well in or out of the freezer!
For the baklava: 2 cups (8 oz) walnuts, finely chopped or ground in food processor, 1 tsp cinnamon, 6 tbsp Berkshire Sweet Gold, 16 thawed square phyllo sheets (if you’re using the large sheets, cut in half to size of pan) 4 tbsp butter
For the finishing sauce: ½ cup Berkshire Sweet Gold, 1 tbsp freshly squeezed orange juice, 1 tsp grated orange zest
Preheat oven to 350
F. Have ready an 8x8x2" pan. In medium bowl, combine walnuts and cinnamon. Add 5 tbsp Berkshire Sweet Gold and stir until nuts are evenly moistened Set aside. Remove phyllos from package, cut if necessary and cover with plastic and damp dishtowel. Keep phyllo covered as you work. Using pastry brush, lightly brush bottom of pan with melted butter. Place two phyllo squares in pan and brush top with melted butter. Add two more sheets and brush these with butter. Spread 1/3 of nut mixture evenly over phyllo. Repeat entire process 2 times so that you have four sections of layered pastry. Drizzle remaining 1 tbsp of Berkshire Sweet Gold over the pastry and spread evenly. Sprinkle top with ½ tsp cinnamon.
Using a sharp knife, mark 16 squares by cutting through the top layer of pastry. Bake about 30 min. until top is golden brown. Cut through marked pieces to bottom of pan and transfer to wire rack to cool.
For the finishing sauce: combine Berkshire Sweet Gold, orange juice and zest in a small saucepan and bring it to a boil over high heat, stirring frequently. Remove from heat and spoon mixture over baklava. Let it cool completely before serving.
Frozen Maple Banana Dessert
Combine four ripe bananas, 2 tbsp. Baker's cocoa powder, 2 tbsp maple syrup, 1 tsp vanilla in a blender. Blend until smooth and spoon into custard cups and freeze 2-4 hours.
Maple Cream or Butter
Boil 1 cup light amber in a large saucepan or kettle, stirring frequently, until the temperature is approximately 235
F on a candy thermometer. Remove from heat and add 1/4 cup of butter. Since you want the mixture to cool as fast as possible, it is recommended you use frozen butter. (You can also set the pan in a bowl of ice water) Stir well until mixture begins to thicken and pour into containers. This freezes very well.
Preheat oven to 300BF. Combine 4 cups rolled oats, 1/4cup chopped almonds, 1/4 cup chopped pecans, 3/4- 1 cup maple syrup, 4 tbsps. oil, 1/4 tsp salt; spread mixture onto a jelly-roll pan lightly oiled. Bake for 1 hour, stirring every 15 minutes. Cool completely. Sore in airtight container for up to one week.
General guidelines for all baking:
Syrups can be used whenever a recipe calls for a sweetener. When using as a substitute for sugar, use 3/4 cup maple syrup in place of 1 cup sugar and reduce another liquid in recipe by about 3 tbsps. for every cup of syrup. When baking with syrup, consider the following. Maple syrup has a slight acidity which needs to be neutralized for batters to rise and form properly. Add 1/4-1/2 tsp of baking soda (unless recipe calls for butter milk or sour milk products, which will do the same thing).
Maple syrup is great as a sweetener for your tea or coffee, homemade hot cocoa and lemonade. We also include here three classic alcohol beverages that are unique when made with Berkshire Sweet Gold.
Ingredients for 1 drink: 1-1/2 oz rum, juice of 1 lime, 1-2 tsps maple syrup (we recommend light amber or medium), 2-4 mint sprigs, Club Soda water. In a tall glass, crush part of the mint gently to release juices. Add in rum, lime juice, maple syrup and ice. Stir and add desired amount of Club Soda. Garnish with remaining mint sprigs and slice of lime.
This fine recipe, known to a Southwest branch of our family as a Texas Margarita, replaces Triple Sec with a simple sweet to buffer the lime and allow the flavors of your fine Tequila to stand out. Many recipes call for different ratios. We suggest equal parts of Tequila and fresh squeezed lime and enough maple syrup to balance the sour to taste. Again, we recommend light amber or medium amber for their subtleties. Grinding with ice in a blender is another option as is rim salt. Combine with lots of visiting!
Hot Buttered Rum (or mulled cider)
One great engine of colonial New England and the revolution. Heat the cider any way you like (One traditional way was with a hot poker.) Add medium to dark rum to your strength and medium to dark amber syrup to your taste. Finish a pot with a pat of real fine butter if your doctor approves. Cinnamon or nutmeg are holiday options.
Berkshire Sweet Gold is great on oatmeal, in plain yogurt, and over ice cream. Enjoy the possibilities!