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Spicy Maple Dijon Vinaigrette

1/2 cup Avocado Oil with Chili*
1/4 cup Apple Cider Vinegar
1/2 cup Ben’s Maple Syrup
2 Tbsp. Dijon Mustard
1 Tbsp. Garlic, minced
1/4 cup Canola Oil

Place avocado oil, cider vinegar, maple syrup, Dijon mustard and garlic into a food processor and pulse until blended. With the food processor running, slowly add the canola oil until emulsified.

*Note: If you cannot find the Avocado Oil with chili, you can substitute plain Avocado Oil and add ground cayenne pepper to taste or if you don’t like it spicy, you can replace the Avocado Oil with Chili with something mild like plain Avocado Oil or Olive Oil or even use all Canola Oil. It’s pretty versatile. I served this by drizzling it over a bed of freshly picked lettuce and topping with chopped pear, dried cranberries and toasted walnuts. Tomorrow night, it will be the marinade for grilled pork chops.

-Recipe submitted by Candace Partridge

Maple Bourbon Glazed Pork Chops (grilled)

2 oz bourbon
1 oz molasses
8 oz Ben’s Sugar Shack grade B maple syrup
1 tsp brown sugar

Heat a stainless steel frying pan or small sauce pot on high heat, pour in bourbon and let the alcohol cook off. (If cooking with gas let the bourbon catch fire and turn flame to low. If cooking on electric, as the bourbon sizzles take a long grill lighter and spark the lighter just above the bourbon, this will ignite a flame. Stir bourbon slowly in the pan until the flame goes out, this should take less than one minute. When the flame is gone that means the alcohol is cooked off. )
Add molasses, maple syrup, and brown sugar turn heat to low. When sugar is dissolved the glaze is ready.
Grill pork chops until halfway cooked, brush on glaze and finish grilling to desired temp.
(Pork does not have to be grilled, it can be roasted as well)

-Recipe submitted by Jonathan Donnelly

Ingredients:
3/4 Cup of Heavy Cream (Fresh is best, but store bought works too)
2 Tbsp. Ben’s Grade B Maple Syrup
1/2 Tsp. Pure Vanilla Extract
Ground Cinnamon (Optional)

I use this recipe whenever I feel a dessert or breakfast needs to be especially jaw-dropping. Make sure you have some time and energy, or lots of willing helpers, before taking this on. The hand whipping can get a little tiring, but I swear it makes the whipped cream so much more satisfying!

First, you’ll need to chill the bowl that you’ll be whipping the cream in. Something with high sides, ideally ceramic or glass, that will keep the cream from splashing everywhere while you’re working with it. I just put it in the freezer for five minutes and call it good. The cold bowl will help keep the cream at a lower temperature, which helps it to whip faster. You can do it at room temperature, but it’ll take a bit longer.

Next, pour the cream, the maple syrup, and the vanilla extract into the chilled bowl. Test to make sure it’s as sweet as you want it, adjusting the amount of maple syrup and vanilla to your liking. Now, it’s time to give it texture.

Using a whisk, start quickly stirring the cream in small circles. You’ll be at it for at least a few minutes straight, so it’s good to change hands, tag out with a partner, of switch to a different “Whipping Pattern.” I’ve found that small circles, zig-zag lines, and figure eights are some good patterns to keep my hand from cramping up. You can use an electric mixer for this part, but I feel that using a whisk is much more satisfying and also keeps you out of danger from over-whipping and ending up with maple butter. As more air gets introduced, you’ll notice the whisk leaving “trails” in the cream. This is a good sign! The cream is thickening up and starting to hold its shape. Keep at it until the whipped cream holds to the whisk and leaves a stiff peak.

Dollop on pancakes, french toast, waffles, pies, and just about anything sweet. I always add a dash of cinnamon for presentation. If you have some left over, you can freeze it to eat like ice cream, thaw it to use again as topping. Enjoy!

-Recipe Submitted by David Runge

The blue ribbons pictured are for the best maple syrup, best maple cream, and best maple candy! This made my week and I going to enter the same syrup for the Carlisle Trophy Award. Maybe I will be able to win it again?