Wooden or metal kabob skewers
Smoked Maple BBQ Sauce
Red and Green Bell Peppers
Baby Red Potatoes
Corn on the Cob
Fresh Pineapple (or canned pineapple chunks)
Grilling Tip: If using wooden skewers, fill a sheet pan with some water and soak your skewers while prepping the veggies. You don’t want the wood to catch fire in the grill!
Sent in by: Katie M
Smoked Maple Syrup
Cinnamon Whiskey - I recommend Jack Daniels Fire
Irish Cream - I recommend Bailey's
Optional Garnish: Bacon
Small wine glass, martini glass, or other small aperitif glass
Enjoy the flavor of french toast and bacon in a glass!
Sent in by Kathryn J.
6 Tablespoons butter
3/4 cup brown sugar
2 Tablespoons Smoked Maple Syrup
Pinch of salt
1 teaspoon vanilla
Cook together 6 tablespoons of butter with 3/4 cup brown sugar and 2 tablespoons smoked maple syrup in a heavy bottomed pot, stirring frequently. Boil until it reaches 290°F, quickly stir in a pinch of salt and teaspoon of vanilla, and pour out into a baking sheet lined with parchment. Spread with a silicone spatula and allow to cool fully (popping in the freezer helps).
It’s really good as-is, or with pecans stirred in with the vanilla/salt - also can be topped with a layer of melted chocolate/sprinkle of salt and chopped nuts.
To each raw oyster add:
1 drop smoked maple syrup
2 drops rice vinegar
1/8 teaspoon chopped shallot
Suck one down and savor a flavor explosion like no other. Crazy good.
1 pint bay scallops
2 tablespoons butter
1 tablespoon diced red bell pepper
1 tablespoon garlic, chopped
1 tablespoon smoked maple syrup
1 cup good dry white wine
black pepper & parsley to garnish
Melt the butter in a pan, sauté the garlic and pepper briefly.
Add the scallops, wine, and smoked maple syrup.
Cook until most of the liquid is reduced.
Serve garnished, and enjoy with the rest of the bottle of wine.
(1) 2-3 lb. piece of venison backstrap tenderloin
smoked maple syrup
salt & pepper
Generously salt the meat, then put it in a zip lock storage bag with enough smoked maple syrup to cover and let marinate in the refrigerator for 24 hours. Add freshly ground pepper and grill over a hardwood charcoal fire for 12 minutes or till desired doneness. Be the king of deer camp.
Leftover tofu stir-fry
1 scrambled egg
½ chopped onion
½ chopped yellow bell pepper
1 good dollop sriracha sauce
1 tablespoon roasted sunflower seeds
A dash of rice vinegar
Combine all in a well oiled wok or cast iron pan and stir up some
Say the words Tofu Stir-Fry. Eyes will roll and children will snicker. But add smoked maple syrup, and you best be considering a double batch!
1 block extra firm tofu, cubed
1 stick celery
1 clove garlic
½ cup snap peas
Smoked maple syrup
Mince the onion, garlic, celery and ½ the carrot into tiny pieces.
Sauté in a mixture of olive and sesame oil.
Add the tofu, the remaining carrot in bite size chunks, and the snap peas.
Add a heavy dash of soy and a light dash of smoked maple syrup.
Cover for 2 minutes then reduce the liquid and stir fry to a finish!
Serve over brown rice.
½ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons sesame oil
1 tablespoon Dijon mustard
1 teaspoon tamari or soy sauce
1 tablespoon smoked maple syrup
Combine ingredients in a mason jar and shake till blended.
1 or 2 8oz. New York strip steaks or equivalent
Touch of olive oil
2-3 tablespoons smoked maple syrup
With a loaf of French bread, this can be an amazingly successful one-pan meal.