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 Relish for Turkey and more...
Empty 1 lb bag of fresh cranberries into medium saucepan. Add 1/2 to 3/4 cup of maple syrup, 1 tbsp orange zest (or 2 tbsp orange juice), and 2 tbsp water. Cook over low heat until berries are bursting, stirring occasionally. (abot 10-12 minutes). Cool to room temperature.
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.
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 Relish for Turkey and more...
Empty 1 lb bag of fresh cranberries into medium saucepan. Add 1/2 to 3/4 cup of maple syrup, 1 tbsp orange zest (or 2 tbsp orange juice), and 2 tbsp water. Cook over low heat until berries are bursting, stirring occasionally. (abot 10-12 minutes). Cool to room temperature.
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.