Matt’s Margarita

Matt’s Margarita

In honor of Cinco de Mayo, I present Matt’s Margarita. The recipe is compliments of Matt who works with us in the woods crew.  Its simplicity belies some serious deliciousness; it is possibly the best margarita I have ever tried.  On the rocks or crushed ice,... read more
Maple Hot Wings

Maple Hot Wings

If they are not crispy, chicken wings can be a big disappointment.  I never cared for them until I tried a recipe that involved baking them in high heat for almost an hour.  Wow, what a difference.  Most of the fat is rendered, leaving crispy skin and tender meat. ... read more
Maple Nut Bars

Maple Nut Bars

Maple bars are basically a portable version of pecan pie.  The crust for the bars is more of a shortbread than pie crust but the top layer of gooey, mapley goodness is the same.  These were a hit at our Maple Open House in March.  Folks walked around the sugarhouse,... read more
Acer Carya (aka Maple Pecan) Ice Cream

Acer Carya (aka Maple Pecan) Ice Cream

Tree food!  Sound appealing?  Okay, how about Maple-Pecan Ice Cream?  When I was making this recipe, it occurred to me that it derived its predominant flavor from two North American trees, Acer saccharum and Carya illinoinensis .  I didn’t formally study forestry but... read more
Runamok Sesame Noodles

Runamok Sesame Noodles

There are certain dishes for which people get rather persnickety regarding origins.  For example, Italy may claim ownership over all kinds of popular dishes, but consider that tomatoes are a New World food that weren’t introduced to Europe until the sixteenth century.... read more
Maple Chili Squash Fries

Maple Chili Squash Fries

Mmmmm, winter squash and maple; these two were made for each other.  There is the traditional pairing of acorn squash baked with maple and butter.  Even picky vegetable eaters will partake in that dish because it is like having pie filling for dinner.  Another option... read more

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