Berkshire Sweet Gold Vinaigrette
1/2 cup olive oil, 4 tbsp. vinegar (red wine or balsamic), 2-3 tbsp. Berkshire Sweet Gold, pinch of salt, pinch of fresh ground pepper. Optional:Dijon mustard, or 1/2 cup creme Fraiche, or 1/2 cup crumbled gorgonzola.
Toss in any salad or try as a grilling marinade!
Tomato Sauce
Serves 6
Heat 1/3 cup olive oil over medium heat. Add 4 cups coarsely chopped onion, and saute for 10 minutes. Stir in 4 cloves crushed garlic and saute 5 minutes more. Stir in 4 cups chopped tomatoes (preferably plum tomatoes), 1 tbsp maple syrup and 3/4 cup dry red wine. Season to taste with salt and pepper. Simmer uncovered for 45 minutes, stirring occasionally.
Heat 3 tbsp olive oil over medium heat in a large Dutch oven or non-stick pot. Add 3 cups chopped onion and cook until onions are transluscent (about 4 minutes). Add 1 or 2 tbsps maple syrup, 6 cloves minced garlic, 2 tsps salt, 2 tsps dried basil, 1 bay leaf, 1-1/2 tsps dried oregano, 1 tsp. dried thyme, 1 tsp ground black pepper. Cook 1 minute, stirring constantly. Stir in 2 tbsps balsamic vinegar
Creamy Maple Mustard Sauce
Use this as a condiment for burgers and sandwiches or to baste meats and fish. Combine all the following ingredients in a bowl and stir until well blended: 1/4 cup Dijon mustard, 1/4 cup maple syrup, 1 tbsp minced shallots, 2 tbsp. mayonnaise, 1 1/2 tbsps sherry vinegar, 1/8 tsp salt.
Spicy Peach Chutney
Ingredients
The flavors of the peach chutney will develop and become more balanced if you wait at least a week before eating it. Store peach chutney in the refrigerator for up to two weeks. You can freeze chutney for up to six months (it is still safe to eat after that, but the quality will suffer).
For longer (up to one year) storage at room temperature, can the chutney in boiling water bath.
Whiskey and Peach Maple Glaze
2 fresh peaches, halved and sliced, 3 tbsp clarified butter, 2 shallots thinly sliced, pinch of pepper, 1/4 cup whiskey, 1/4 cup maple syrup, 1-1/2 tbsp balsamic vinegar.
Skin peaches, cut and set aside. Heat clarified butter over high temperature and quickly sauté shallots and pepper, stirring constantly for about four min. until shallots are a golden color. Briefly remove pot from burner, add whiskey and flame. Return to heat, add peach slices and sauté until peaches are slightly softened; stir in maple syrup and cook until mixture is reduced to a thick syrup, about 7 min.. Remove from heat and stir in balsamic vinegar. Serve warm. Yields 1 to 1-1/4 cups sauce. You can serve this sauce with a variety of meats.
Cranberry Relish for Turkey and more...
Empty 1 lb bag of fresh cranberries into medium saucepan. Add 1/2 to 3/4 cup of maple syrup, 1 tbsp orange zest (or 2 tbsp orange juice), and 2 tbsp water. Cook over low heat until berries are bursting, stirring occasionally. (abot 10-12 minutes). Cool to room temperature.
Cranberry Barbecue Sauce
3/4 cup apple cider vinegar, 1/3 cup fresh or dried cranberries, 1/3 cup ketchup, 1/3 cup maple syrup, 1 tbsp chopped fresh cilantro, 2 garlic cloves, 1 minced jalapeno pepper.
Combine ingredients in a pot; bring to boil then reduce heat and simmer 25 min. or until the cranberries are soft. Remove from heat and cool 10 min. Puree in blender or food processor until sauce is smooth.
Create your own marinades for fish and meats using Berkshire Sweet Gold in combination with 1)lemon, garlic and hot peppers; 2) soy & garlic; 3) mustard 4) and balsamic vinegar.
Strawberry Maple-Mint Sauce
Place 1 pint chopped strawberries, 1/2 cup maple syrup, 1/4 cup fresh mint leaves in a small saucepan. Simmer over medium heat for about 1 minute. Place mixture in a blender and process until smooth. Strain and discard solids. Stir in 2 tbsp fresh squeezed lemon juice. Serve over vanilla ice cream or simple cake.
1/2 cup olive oil, 4 tbsp. vinegar (red wine or balsamic), 2-3 tbsp. Berkshire Sweet Gold, pinch of salt, pinch of fresh ground pepper. Optional:Dijon mustard, or 1/2 cup creme Fraiche, or 1/2 cup crumbled gorgonzola.
Toss in any salad or try as a grilling marinade!
Tomato Sauce
Serves 6
Heat 1/3 cup olive oil over medium heat. Add 4 cups coarsely chopped onion, and saute for 10 minutes. Stir in 4 cloves crushed garlic and saute 5 minutes more. Stir in 4 cups chopped tomatoes (preferably plum tomatoes), 1 tbsp maple syrup and 3/4 cup dry red wine. Season to taste with salt and pepper. Simmer uncovered for 45 minutes, stirring occasionally.
Heat 3 tbsp olive oil over medium heat in a large Dutch oven or non-stick pot. Add 3 cups chopped onion and cook until onions are transluscent (about 4 minutes). Add 1 or 2 tbsps maple syrup, 6 cloves minced garlic, 2 tsps salt, 2 tsps dried basil, 1 bay leaf, 1-1/2 tsps dried oregano, 1 tsp. dried thyme, 1 tsp ground black pepper. Cook 1 minute, stirring constantly. Stir in 2 tbsps balsamic vinegar
Creamy Maple Mustard Sauce
Use this as a condiment for burgers and sandwiches or to baste meats and fish. Combine all the following ingredients in a bowl and stir until well blended: 1/4 cup Dijon mustard, 1/4 cup maple syrup, 1 tbsp minced shallots, 2 tbsp. mayonnaise, 1 1/2 tbsps sherry vinegar, 1/8 tsp salt.
Spicy Peach Chutney
Ingredients
- 3 pounds peaches (peeled)
- 1 cup maple syrup
- 1 1/2 cups apple cider vinegar
- 1 cup golden raisins
- 1 lemon (seeded and finely chopped or slivered; discard the seeds but include the peels)
- 1/4 cup ginger root (peeled and finely chopped)
- 1 medium onion (peeled and finely chopped)
- 1 small hot chili pepper (finely chopped; include the seeds if you like spicy food, discard them for a milder chutney)
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon pepper
- 1/4 teaspoon coriander
- Bring a large pot of water to a boil over high heat. Meanwhile, cut a small "X" in the bottom of each peach using the tip of a paring knife.
- Put the peaches into the boiling water for 1 minute. Remove them from the water with a slotted spoon and transfer them to a large bowl. Let them cool just until they are comfortable to handle.
- The brief blanching should make it easy to peel the skins off of the peaches by hand, but use a knife if you hit any stubborn spots. Compost or discard the skins.
- Run a knife around the circumference of each peach. Its halves should be easy to twist apart. Discard the pits.
- Chop the peeled and pitted peaches into approximately 1/2-inch chunks.
- Combine all of the ingredients in a large pot over medium-high heat.
- Cook, stirring frequently until the peaches soften to the point that they start to fall apart when you stir the chutney. If the chutney seems too liquid at that point, raise the heat to high and continue to cook it until a wooden spoon dragged across the bottom of the pot leaves a trail that doesn't fill in with chutney even after a couple of seconds.
- Ladle the chutney into clean pint or 1/2-pint canning jars (it is not necessary to sterilize the jars for this recipe because of the length of the canning time). Leave 1/2-inch of headspace.
- Wipe the rims with a paper towel or clean dishtowel. Screw on canning lids and process in a boiling water bath for 10 minutes.
The flavors of the peach chutney will develop and become more balanced if you wait at least a week before eating it. Store peach chutney in the refrigerator for up to two weeks. You can freeze chutney for up to six months (it is still safe to eat after that, but the quality will suffer).
For longer (up to one year) storage at room temperature, can the chutney in boiling water bath.
Whiskey and Peach Maple Glaze
2 fresh peaches, halved and sliced, 3 tbsp clarified butter, 2 shallots thinly sliced, pinch of pepper, 1/4 cup whiskey, 1/4 cup maple syrup, 1-1/2 tbsp balsamic vinegar.
Skin peaches, cut and set aside. Heat clarified butter over high temperature and quickly sauté shallots and pepper, stirring constantly for about four min. until shallots are a golden color. Briefly remove pot from burner, add whiskey and flame. Return to heat, add peach slices and sauté until peaches are slightly softened; stir in maple syrup and cook until mixture is reduced to a thick syrup, about 7 min.. Remove from heat and stir in balsamic vinegar. Serve warm. Yields 1 to 1-1/4 cups sauce. You can serve this sauce with a variety of meats.
Cranberry Relish for Turkey and more...
Empty 1 lb bag of fresh cranberries into medium saucepan. Add 1/2 to 3/4 cup of maple syrup, 1 tbsp orange zest (or 2 tbsp orange juice), and 2 tbsp water. Cook over low heat until berries are bursting, stirring occasionally. (abot 10-12 minutes). Cool to room temperature.
Cranberry Barbecue Sauce
3/4 cup apple cider vinegar, 1/3 cup fresh or dried cranberries, 1/3 cup ketchup, 1/3 cup maple syrup, 1 tbsp chopped fresh cilantro, 2 garlic cloves, 1 minced jalapeno pepper.
Combine ingredients in a pot; bring to boil then reduce heat and simmer 25 min. or until the cranberries are soft. Remove from heat and cool 10 min. Puree in blender or food processor until sauce is smooth.
Create your own marinades for fish and meats using Berkshire Sweet Gold in combination with 1)lemon, garlic and hot peppers; 2) soy & garlic; 3) mustard 4) and balsamic vinegar.
Strawberry Maple-Mint Sauce
Place 1 pint chopped strawberries, 1/2 cup maple syrup, 1/4 cup fresh mint leaves in a small saucepan. Simmer over medium heat for about 1 minute. Place mixture in a blender and process until smooth. Strain and discard solids. Stir in 2 tbsp fresh squeezed lemon juice. Serve over vanilla ice cream or simple cake.