GVF
MAPLE
P U R E V E R M O N T M A P L E S Y R U P
"Where family & Vermont Maple Syrup always have a seat at the table."
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2 medium sized sweet potatoes
1 lb bacon diced into bite sized pieces
1/2 tsp cinnamon
2 tbs GVF Pure Vermont Maple Syrup
Prep Time Cook Time Total Time
10 Mins 20 Mins 30 Mins
1. Peel & dice sweet potatoes into even bite-sized pieces.
2. Add bacon to a skillet over medium-high heat. Cook until crisp, then remove with a slotted spoon to a plate lined with paper towels. Set aside.
3. Drain most of the bacon grease out of the pan (leaving some bacon grease to add flavor to the sweet potatoes). Place diced sweet potatoes into the pan over medium-high heat. Sprinkle with cinnamon and cook until fork tender (7-10 minutes, depending on the size of your potatoes).
4. Add the bacon to the sweet potatoes and combine.
5. Best step for last - Drizzle GVF Pure Vermont Maple Syrup over everything, stir and enjoy!
Maple Bacon
sweet potato hash
Maple Vanilla
Prep Time Cook Time Total Time
25 Mins 35 Mins 1 Hr
1 1/2 cups rolled oats
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/4 cup unsweetened coconut flakes
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup GVF Pure Vermont Maple Syrup
1/4 cup melted coconut oil
1 tbs vanilla extract
1. Combine all dry ingredients in a large bowl.
2. In a different bowl mix together the coconut oil, vanilla and GVF Pure Vermont Maple Syrup.
3. Pour over dry ingredients and stir until well incorporated.
4. Spread out evenly onto a baking sheet that has been covered with parchment paper.
5. Bake at 300 degrees for 30-35 mins or until golden brown.
6. Let cool for 10 mins, once cool break into smaller bits and sore in an airtight container for 1-2 weeks.
granola
Baked Maple
glazed bacon
1. Preheat oven to 400 degree F.
2. In a bowl, add GVF Pure Vermont Maple Syrup &
set aside.
3. On a rimmed baking sheet, place bacon in single layers. Bake for 15-20 mins until barely crisp.
Drain off any fat in pan.
4. With a pastry brush, brush GVF Pure Vermont Maple Syrup over one side of the bacon and sprinkle with half of the black pepper. Place back in the oven for 2 mins.
5. Flip the back and repeat step 4.
6. Let cool for 2 mins so bacon firms up; serve warm.
Prep Time Cook Time Total Time
2 Mins 24 Mins 26 Mins
12 thick slices of bacon
3 tbsp GVF Pure Vermont Maple Syrup
1/2 tsp coarsely ground black pepper
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Prep Time Cook Time Total Time
10 Mins 20 Mins 30 Mins
glazed pork chops
Maple Mustard
4 inch pork chops, 1 inch thick
1 tbsp mustard, any kind
2/3 cup GVF Pure Vermont Maple Syrup
1/4 cup cider vinegar
1 tbsp dried thyme
2-4 tbsp vegetable oil
salt & pepper as desired
1. Sprinkle all sides of each pork chop with salt & pepper. Heat about 2 tbsp of oil in a large skillet.
2. In a small bowl combine GVF Pure Vermont Maple Syrup, mustard, vinegar and thyme. Set aside.
3. Add pork chops to the skillet and cook until browned, about 5-7 mins. Flip pork chops and add your maple syrup mixture. Reduce hear to medium-low and cook until pork chops are cooked (another 6-10 mins). Transfer pork chops to plate allowing the remaining mixture to to thicken in the skillet. Pour over pork chops and serve with your choice of sides.
Prep Time Cook Time Total Time
10 Mins 15 Mins 55 Mins
chicken
Maple Syrup
1-2 tbsp olive oil 2 tbsp stone ground mustard
6 bone in chicken breasts 2 tbsp cider vinegar
1/2 cup GVF Pure Vermont Maple Syrup
1/2 cup chicken broth 4 garlic cloves, thinly sliced
1 tbsp fresh thyme leaves salt & pepper to taste
1. Preheat oven to 400 degrees F. Spray a 9x13 baking dish with cooking spray.
2. In a large skillet, heat oil over medium-high heat. Season chicken with salt & pepper, add chicken to skillet. Remove chicken once both sides are browned.
3. Add broth, GVF Pure Vermont Maple Syrup, thyme and garlic, bring to a boil stirring frequently. Add vinegar and mustard. Cook for additional 5 mins.
4. Place chicken in baking dish, pouring sauce over chicken. Bake for 30 mins or until chicken is cooked through.
Prep Time Cook Time Total Time
10 Mins 15 Mins 55 Mins
glazed salmon
Maple Soy
4 (6-7 oz) skinless salmon fillets
3 tbsp soy sauce
1/3 cup GVF Pure Vermont Maple Syrup
2 cloves garlic, minced
salt & pepper as desired
1. Whisk together GVF Pure Vermont Maple Syrup, soy sauce & garlic. Place salmon into baking dish, then pour maple syrup mixture evenly over salmon. Cover and refrigerate for 30 mins, rotating the salmon half way through. Preheat oven to 400 degrees F.
2. Spray a 13x9 baking dish with cooking spray and place salmon in the dish (don't discard marinade). Bake in oven until salmon is cooked, about 15 mins.
3. Pour marinade into a small saucepan and bring to a boil. Reduce heat slight and allow to cook for several more mins stirring frequently. The marinade should reduce by 1/4 cup.
4. Serve salmon warm with 1 tbsp of the maple soy glaze drizzled over top. Add salt & pepper if desired.
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Maple Leaf
Prep Time Total Time
5 Mins 5 Mins
bubbly cocktail
1 oz Scotch Whiskey
1 oz GVF Pure Vermont Maple Syrup
1/2 oz lime juice
3 oz sparkling wine (Prosecco works well)
Ice
1. Measure the Scotch, GVF Pure Vermont Maple Syrup, and lime juice into a cocktail shaker. Add a good handful of ice, put the lid on the shaker and shake until everything is really cold.
2. Strain the Scotch mixture into a champagne flute. Top with sparkling wine. Celebrate (responsibly)!
Maple
Prep Time Total Time
5 Mins 5 Mins
bourbon cider
4 oz Bourbon
4 oz applejack
2 oz GVF Pure Vermont Maple Syrup
1 dash Angostura bitters
16 oz hard cider
Ice
1. Fill cocktail shaker with ice. Add Bourbon, applejack, GVF Pure Vermont Maple Syrup and bitters. Shake for 15 seconds or until chilled.
2. Strain into ice filled cocktail glasses, then top each glass with 4 oz hard cider.
Maple
Prep Time Total Time
5 Mins 5 Mins
pink lemonade
2 1/4 cups freshly squeezed lemon juice
3/4 cup GVF Pure Vermont Maple Syrup
7 cups cold water
2 cups fresh rasberries
1 tbsp honey
1. Muddle or process the raspberries with the honey until the mixture is fairly smooth. Add the raspberry mixture to into a large pitcher with the remaining ingredients. Stir and enjoy!
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Prep Time Cook Time Total Time
15 Mins 15 Mins 30 Mins
Maple Syrup
brussels sprouts
1. Heat 2 tbsp of oil in skillet over medium-high heat. Adding additional oil as necessary, add brussels sprouts, cut side down in a single layer until golden brown. Season with salt & pepper and toss, cook until tender then transfer to large bowl.
2. Remove skillet from heat; add GVF Pure Vermont Maple Syrup, butter & herbs. Add brussels sprouts once butter has melted and toss to coat. Transfer to serving dish and drizzle lightly with oil.
4 tbsp olive oil, more for drizzling
2 lb brussels sprouts, trimmed & halved
1/4 GVF Pure Vermont Maple Syrup
1/4 stick butter unsalted, room temperature
2 tbsp chopped parsley
1 1/2 tbsp thinly sliced fresh chives
1 tbsp thinly sliced fresh sage
salt & pepper as desired
Prep Time Cook Time Total Time
30 Mins 3 Hrs 30 Mins 4 Hrs
Maple
baked beans
2 cups dried navy beans 6 strips bacon
1 chopped onion 1 tsp dried mustard
1 tsp salt 1 pork hock, fresh or smoked
2 tbsp butter 2 tbsp brown sugar
1/2 cup GVF Pure Vermont Maple Syrup
1. Preheat oven to 350 degrees F. Simmer navy beans in water until tender (20 mins). Drain beans and save cooking liquid. Line bean pot with strips of bacon. Combine navy beans & onions in one bowl and in another combine 2 cups of cooking liquid, salt, mustard and GVF Pure Vermont Maple Syrup.
2. Place 1/2 the bean mixture on the bacon strips in pot. Place pork hock on beans, top with the rest of the bean/onion mixture then pour over reserved cooking liquid/maple syrup mixture. Cover and cook for 3 hours in oven. If beans look dry add more cooking liquid.
3. Mash butter & brown sugar into a paste, scatter over beans and place back in the oven uncovered for additional 30 mins.
Prep Time Cook Time Total Time
10 Mins 25 Mins 35 Mins
Maple Dijon
roasted carrots
1 lb baby carrots
2 tbsp butter, melted
3 tbsp GVF Pure Vermont Maple Syrup
1 tbsp grainy dijon mustard
2 tsp finely chopped parsley leaves
salt & pepper
1. Preheat oven to 400 degrees F.
2. Toss the carrots with the melted butter, GVF Pure Vermont Maple Syrup, dijon mustard and big pinches of salt & pepper. Make sure each carrot is coated nicely. Transfer the carrots to a baking sheet lined with parchment paper, distributing evenly in one single layer.
3. Roast for about 25-30 mins or until the carrot is fork-tender and completely cooked through.
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Chewy Maple
Prep Time Cook Time Total Time
35 Mins 10 Mins 45 Mins
cookies
2 cups all purpose flour 1/2 tsp salt
1/2 tsp baking soda 1/4 tsp cinnamon
1/2 tsp ground ginger 1 cup brown sugar
1 egg 1 tsp vanilla extract
1 stick unsalted butter, room temperature
3/4 cup GVF Pure Vermont Maple Syrup
1. In a bowl, whisk together flour, baking soda, ginger, cinnamon & salt.
2. In another bowl, beat butter & sugar together until light and fluffy.
3. Beat in vanilla & egg until well combined. Add GVF Pure Vermont Maple Syrup and combine.
4. Add flour mixture to wet ingredients. Combine and refrigerate for 1 hr.
5. Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper. Drop dough by the table spoon onto the baking sheet, 3 inches apart. Bake until golden brown (about 10 mins).
Maple Syrup
Prep Time Cook Time Total Time
15 Mins 45 Mins 1 Hr
bars
BASE: TOPPING:
1/2 cup butter, softened 1/4 cup butter
1/4 cup brown sugar 3/4 cup brown sugar
1 cup flour 1/2 cup walnuts, chopped
2 eggs
1 cup GVF Pure Vermont Maple Syrup
2 tbsp flour & a pinch of salt
1. BASE: Preheat oven to 350 degrees F. Combine butter, brown sugar & flour until mixture is crumbly. Press mixture into an 8 inch baking pan, bake for 10 mins & set aside.
1. TOPPING: In a saucepan combine the GVF Pure Vermont Maple Syrup, brown sugar & walnuts, bring to a boil. Reduce heat and cook over medium-low heat for 5 mins. Remove from heat and add butter, stir until melted.
2. In a bowl, beat the eggs with the flour and salt. Add egg mixture to maple syrup mixture and stir. Pour over base and bake for another 25-30 mins. Let cool completely before cutting.
no-bake cookies
1. Combine butter, GVF Pure Vermont Maple Syrup and milk in a small saucepan. Bring to a boil over medium-high heat. Boil for 3 mins stirring constantly.
2. Remove from heat and let cool for 2 mins. Stir in vanilla extract, salt, almond butter and oats.
3. Drop by spoonfuls onto wax paper and allow cookies to cool.
Total Time
20 Mins
1/4 cup butter, unsalted
1/2 cup GVF Pure Vermont Maple Syrup
2 tbsp milk
1/2 tsp vanilla extract
1/4 cup almond butter
3/4 cup old-fashioned oats
pinch of salt