Roasted Cabbage with Horseradish, Cream and Maple

Roasted Cabbage with Horseradish, Cream and Maple

Raise your hand if you’ve ever cooked anything Finnish.  Yeah, me neither.  Saveur Magazine did a terrific feature on Finnish-American cooking in the Midwest (Dec/Jan 2018) and this recipe caught my eye.  I was intrigued over the combination of horseradish, vermouth,... read more
Arancini with Merquén

Arancini with Merquén

Made with Arborio rice, this finger food is perfect for dipping in our Merquén Infused Maple Syrup. Arancini 1 Tbsp olive oil ½ cup Arborio rice ¼ cup finely diced onion 1 garlic clove ¼ cup white wine 1 ½ – 2 cups chicken or vegetable broth Salt and pepper ¼... read more
Soft Pretzels with Sweet or Mustard Dip

Soft Pretzels with Sweet or Mustard Dip

I don’t bake bready type things often so tackling a classic like soft pretzels was new culinary turf for me when I first tried this recipe several years ago.  In this case, the instructions called for parboiling the pretzel dough in a solution of baking soda and... read more
Sweet Potato and Tahini Dip with Spicy Merquén Drizzle

Sweet Potato and Tahini Dip with Spicy Merquén Drizzle

I’m always cheered when I see chefs embracing maple syrup as a common ingredient in everyday cooking.  One chef I really admire who does this regularly is Yotam Ottolenghi, who was born in Israel but has since created a cooking empire in England.  Punching ‘maple’... read more
Broiled Salmon with Smoked Maple and Dijon

Broiled Salmon with Smoked Maple and Dijon

This is a recipe that is easy to throw together for a Tuesday night but elegant enough for Valentines dinner.  Salmon takes really well to both smoky and sweet flavors so the Pecan Wood Smoked Maple Syrup is a no-brainer.  I combined the syrup with Dijon mustard to... read more
Pork Chops with Caramelized Onions and Smoked Maple

Pork Chops with Caramelized Onions and Smoked Maple

Every good recipe starts with reaching for an onion but for some reason they never get much respect.  Occasionally the onion gets center stage when it is sliced, battered and deep fried but mostly the poor allium is taken for granted.  Seed catalogs do not write... read more

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