- In a large heavy-bottomed saucepan, bring maple syrup (about 2 cups) to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
- Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
- Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
- Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.
- 1 lb ground bison
- 1/4 cup clear Karo syrup
- 2 tsp salt
- 2 tsp pepper
- 1 small red onion
4 strips of peppered bacon
1/2 lb Monterrey Jack cheese slices
1 large tomato
4 Kaiser rolls
- In a large bowl, mix bison, Karo syrup, salt and pepper. Let chill. Cook bacon until almost crisp.
- Remove from pan and set aside to cool. In same pan, cook diced onion in bacon grease until translucent. Let cool. Chop bacon. Combine bacon and onions with bison mixture and form into 8 patties approximately 1/2 inch thick.
- Fold corners of 4 cheese slices towards their centers and place 1 each in the center of 4 patties.
- Place the remaining 4 patties on top of these to make 4 large patties with cheese in the center.
- Shape patties as necessary.
- Using a charcoal grill, grill patties to medium doneness over flame (about 5 minutes each side).
- Serve burgers on Kaiser rolls garnished with the sliced tomato, romaine lettuce, remaining cheese slices, and Spicy Mayonnaise.
- 1/4 cup mayonnaise
- 1 1/2 tbsp Texas Pete hot sauce
Blend together mayonnaise and hot sauce. Chill until ready to serve.
- 4 – 6 Winesap Apples
- 1/2 cup sugar
- 1/2 cup of sugar
- 1 tbsp butter
- 1 egg
- 1/2 cup flour
- 1 tspn baking powder
- Preheat oven to 350 degrees F
- Cut & peel apples into slices
- Mix apples together with sugar and cinnamon
- Place apples in 2 quart baking dish and dot with butter
- Place in oven for 5 minutes at 350 degrees
- Cream together sugar and butter
- Add 1 beaten egg
- Sift in flour and baking powder and add to cream mixture
- Spread on top of apples
- Bake at 350 degrees for 30 minutes or until golden brown on top
- 1 3/4 cup of sugar
- 2 1/2 lbs. Spriggs Delight fresh chevre
- 5 lg. eggs
- 2 lg. egg yolks
- 3 teas. grated lemon zest
- 1 1/2 teas.grated orange zest
- 1/4 cup AP flour
- 1/2 teas. vanilla
- 1/2 cup sour cream
- 1 box vanilla wafers crushed
- 1 1/2 sticks butter
- 1/2 cup sugar
Mix last three ingredients and press into a ten inch spring form pan, bake at 375 degrees for five minutes. On high speed with electric mixer, beat goat cheese, sugar, flour, zest and vanilla until well blended. Beat in eggs and yolks one at a time, add 1/2 cup sour cream mix until well blended and very smooth. Pour filling into crust and bake at 450 for ten minutes, reduce heat to 200 and bake for one hour. Let cool for fifteen min. Spread 3/4 cup of sour cream evenly on top of cake. Cool for two and one half hours before removing outside ring on pan. Add your favorite fruit topping, refrigerate.
- 3 Meyer lemons
- 5 Kaffir lime leaves
- 1 cup of sugar
- 8 cups of water
- For simple syrup: bring kaffir lime leaves, sugar and 1 cup of water to a boil, stirring to combine. Let cool to room temperature.
- Juice lemons. Add simple syrup and remaining water.
- Stir and enjoy!
With Bourbon Sweet Potato Chutney
Ingredients for chutney
- 1/2 cup apple cider vinegar
- 2 tablespoons yellow mustard seeds
- 1 cup golden raisins
- 2 tablespoons extra-virgin olive oil
- 1 cup sweet potato, diced
- 1/2 cup apple, diced
- 1/2 cup onion, diced
- 1/4 cup walnut pieces, lightly toasted
- 1/4 cup bourbon
Ingredients for pork chops
- 3/4 cup brown sugar
- 1/8 cup Many Rocks farm Honeysuckle Sugar
- 1/4 cup kosher salt
- 2 cups hot water
- 4 cups ice
- Juice and peel of 2 large navel oranges
- Juice and peel of 2 limes
- 2 shots of bourbon
- 4 bone in 1 inch thick pork chops (recommend: Many Rocks Farm mulefoot hog pork chops)
Directions for chutney
- Bring the apple cider vinegar to a boil. Pour over mustard seeds and raisins. Cover and steep for 20 minutes.
- In a medium skillet, warm the olive oil over medium-high heat. Add the squash, apple and onion. Sauté until tender, about 10 minutes.
- Mix in the walnuts, the raisin mixture, and the bourbon, and heat for about 5 minutes.
- Serve warm along with pork chops. This chutney will last well in the refrigerator for up to 3 weeks.
Directions for pork chops
- Dissolve sugar and salt in hot water in bowl. Stir until completely dissolved.
- Add ice, juice and peel of oranges and limes, and the bourbon.
- Place pork chops and brine in reseal-able zip lock bags and close tightly. Turn so all meat is covered. Refrigerate for three hours or overnight.
- Remove pork chops from brine when ready to cook and pat dry to remove excess moisture.
- Season pork chops with quality salt (recommend: Many Rocks Farm Sage & Savory Pink Bolivian Salt) and fresh ground pepper, and let rest for 15 minutes before grilling.
- Grill 5 minutes over direct heat. Close lid and grill for 4-5 minutes more to medium doneness.
- Garnish the grilled pork chops with the chutney, and perhaps some fresh fruit like peaches, nectarines, cherries, or similar.
Ingredients for fruit topping
- 3 cups diced rhubarb
- 1 cup sliced strawberries
- 1 cup sugar
- 3 tablespoons quick cooking tapioca
- A little lemon juice
Ingredients for batter
- 1/4 cup butter plus 2 additional tablespoons
- 1/2 cup sugar
- 1 egg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/2 cup milk
Directions for fruit topping
- Combine all fruit topping ingredients.
Directions for batter
- Preheat oven to 350 degrees.
- Cream 1/4 cup butter with 1/2 cup sugar, and then beat in 1 egg.
- In a separate bowl, combine baking powder, salt and flour.
- Add the flour mixture alternately with the milk to the creamed butter mixture.
Directions to combine
- Turn fruit mixture into 1 1/2 quart greased casserole dish.
- Dot with additional 2 tablespoons of butter.
- Top with batter.
- Bake for 1 hour and 15 minutes.
Serves 8...maybe :)
- 10 1/2 tablespoons butter
- 7 large duck eggs
- 3 1/2 cups high quality chocolate, chopped (recommend 2 1/2 cups 60% cacao, and 1 cup 100% cacao)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons (or more!) of cayenne (optional)
- Zest of 1 organic orange (optional)
- You can also try adding crystalized ginger or espresso powder!
- Preheat the oven to 375. Line the bottom of a 10-inch springform pan with parchment. Butter the sides of the pan with 1/2 tablespoon of butter.
- Melt the chocolate and remaining 10 tablespoons of butter slowly over low heat in a double boiler. Stir until smooth. Allow to cool.
- Using an electric mixer, beat the eggs (with a pinch of salt only if using unsalted butter) until tripled in volume, about 8 minutes.
- Add the vanilla (and cayenne and zest, if using).
- Fold the chocolate mixture into the egg mixture with a flexible rubber spatula until completely incorporated.
- Pour into the pan.
- Bake 18-20 minutes; the center will be quite soft.
- Allow to cool - but remember that it's best a little warm!
- 2 5-6 ounce pheasant breasts
- 2 tbsp canola oil
- 1 medium shallot, peeled and fine diced
- 1 garlic clove, smashed and fine diced
- 2 pounds celery root or celeriac
- 2 cups heavy cream
- 2 cups milk
- 2 cups water
- 4 each dry figs, finely chopped
- 1 cup cider vinegar
- 1/2 cup brown sugar
To make Gastrique, combine sugar, figs and vinegar in small saucepan and cook over medium low heat til slightly syrupy. Remove from heat.
Peel and cube celeriac. Add to milk, heavy cream and water in medium saucepan. Bring to soft boil, season with salt and pepper. Cook about 30 minutes. Meanwhile heat skillet over medium high heat. Season pheasant breast with salt and pepper skin and flesh side. Put 2 tbsp oil in pan and place skin side down in pan. Cook until skin is browned, about 5 minutes. Turn pheasant over, reduce heat to medium and cook another 4-5 minutes. Let rest for 7-8 minutes.
While the pheasant is resting, purée celeriac in food processor. Season to taste and add cooking liquid if purée is too thick for your liking.
Slice pheasant breast thinly across the breast . Plate with celeriac purée . Drizzle with Gastrique and eat ! Enjoy!
- 1 box sure jell
- 7 cups sugar
- 10 large jalapeno peppers (red if possible)
- 10 Hungarian hot pepper
- 2 large red bell peppers
- 3 large green bell peppers
- Use a food process or blender to grind prepared peppers (cut open and remove seeds and slice in half to prepare).
- Mix blended peppers and sure jell and bring to a rolling boil in large sauce pan and boil for one minute.
- Add sugar and bring to a boil a second time and boil for one minute.
- Ladle pepper jelly in any size jar.
- Hot water bath all jars in boiling water bath for 30 minutes.
- Enjoy with cream cheese and crackers, as a glaze for meats, over ice cream...or however else you like!
Ingredients for salad
- 6 cups baby arugula or mixed baby greens
- 1 red onion, peeled and sliced very thinly
- 1/2 cup walnuts, chopped
- Big wedge Prince George's County blue cheese, on the side, for garnish
Ingredients for dressing
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 1/3 cup extra virgin olive oil.
- In a salad bowl, place greens, sliced onion and walnuts.
- To make dressing, mix Dijon mustard and balsamic vinegar with a fork. Slowly add the olive oil, stirring with a fork.
- Toss the greens with the dressing.
- Sprinkle with crumbled blue cheese and enjoy.
Recipe by Christa Rose on allrecipes.com
Makes 12 soft pretzels
- 4 teaspoons active dry yeast
- 1 teaspoon white sugar
- 1 1/4 cups warm water (110 degrees Fahrenheit)
- 5 cups all-purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- 1/2 cup baking soda
- 4 cups hot water
- 1/4 cup kosher salt, for topping
- In a small bowl, dissolve yeast and 1 teaspoon of white sugar in 1 1/4 cups of warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour, 1/2 cup of white sugar, and salt. Make a well in the center and add the oil and yeast mixture. Mix and form into dough. If the mixture is dry, add one or two tablespoons of water.
- Knead the dough until smooth. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place for about an hour until the dough is doubled in size.
- Preheat oven to 450 degrees Fahrenheit. Grease 2 baking sheets.
- In a large bowl, dissolve baking soda in 4 cups of hot water and set aside. When risen, turn dough out onto a lightly flour surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
- Dip each pretzel into the baking soda and hot water solution and place them on the baking sheets. Sprinkle with kosher salt.
- Bake in oven until browned.