Main Dishes
Maple Baked Ham
Mary Bushey
1 ham for baking
1 cup Maple Syrup for each 5lbs of ham (dark preferred)
Sauce:
1 cup Maple drippings
1 cup of water
4 tbsp. flour
Bake ham according to your usual method, until half done. Be sure to remove half of the drippings now from pan for gravy. Add Maple Syrup to pan and continue baking ham, covered, until done. Remove cover a few minutes to brown if desired. You may use an uncovered pan and baste the ham with Maple Syrup.
Blend flour into maple drippings, add water and bring to a boil, stirring constantly. Serve hot in bowl or pitcher for delicious ham sauce.
Garlic Maple Drumsticks
Laurie Rainville
6 tbsp. olive oil
5 tbsp. Maple Syrup
4 cloves garlic-crushed
1 tbsp. brown sugar
1 tbsp. thyme (fresh if possible)
2 tsp. of vinegar
16 chicken drum sticks
In a large bowl mix oil, syrup, brown sugar, vinegar, thyme , and garlic. Cover and marinate drumsticks for at least 1 hour.
Spray grill with Pam, preheat to medium high. Cook, turning occasionally, about 20 minutes.
Braised Corn - Beef Brisket with Maple and Bourbon
Sheila Tatro
Makes 8 to 10 servings
1 corn - beef brisket, about 4 pounds rinsed
1 cup Maple Syrup
1/4 cup bourbon whiskey
Preheat oven to 325 degrees Fahrenheit. Place brisket in dutch oven and bake for 30 minutes, uncovered. Reduce heat to 275 degrees and bake, covered for an additional 2 1/2 hours. Discard all liquid in pan except 1/2 cup. Add Maple Syrup and Bourbon and continue baking uncovered, basting brisket until glazed, about 1/2 a hour. Let brisket rest for 10 to 15 minutes before slicing.
Vermont Spring Chicken
Mary Bushey
1 chicken (2 1/2- 3 lbs.) cut up
1/4 cup butter, melted
1/2 cup Maple Syrup
1/2 tsp. grated lemon rind
1 tsp. salt
dash of pepper
1/4 cup chopped almonds
2 tsp. lemon jucie
Place Chicken pieces in shallow butter baking dish. Mix in remaining ingredients and pour evenly over chicken. Bake uncovered 50-60 minutes at 400 degrees. Baste occasionally. Make 4 servings. Goes well with boiled rice or sweet potatoes.
Maple Barbecue Spareribs
Mary Bushey
Make 4 servings
1 1/4 cups Maple Syrup
2 tbsp. chili sauce
2 tbsp. cider vinegar
1 1/2 tbsp. finely chopped onion
3 lbs. spareribs, cut in serving pieces.
1/8 tsp. pepper
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. dry mustard
Combine Maple Syrup with rest of ingredients. Mix Well. Brush both sides of spareribs with maple basting sauce. Place ribs in single layer on rack in shallow open roasting pan. Roast 1 1/2 hours or until tender, brushing frequently with sauce and turning occasionally to glaze evenly.
Tasty Maple Hot Dogs
Renae Masse
5 main dishes or 60 appetizers
1 pound of Hot Dogs
1 tbsp. butter, melted
1 tbsp. soy sauce
1/4 cup Pure Vermont Maple Syrup
Combine butter, soy sauce and Maple Syrup in frying pan. Score hot dogs or cut into pieces and add to simmer sauce. Stir until meat is coated and then simmer until sauce is dark and slightly thick.