Grilled Pineapple with Coconut Ice Cream and Makrut Lime-Leaf Maple Syrup

1 fresh pineapple
Premium coconut ice cream
Runamok Makrut Lime-Leaf Infused Maple Syrup

Peel the pineapple and slice into wedges, being sure to remove the woody core. Put the wedges on a medium-hot grill and cook until browned and slightly caramelized. Remove from the grill with tongs and cut into bite-sized pieces.

Combine all three ingredients in a bowl being sure to leave the bottle of maple syrup nearby – just in case you need more.

Chia Pudding with Maple

1 cup whole milk (or coconut milk)
1/4 cup chia seeds
2 – 3 Tbsp Runamok Barrel-Aged Maple Syrup (Whiskey, Bourbon, Rum or Apple Brandy)
1/2-tsp vanilla extract
Sliced fruit, nuts, toasted coconut or other topping (optional)

Combine the first four ingredients and stir. Put in a small container, cover and place in the fridge. Leave for eight hours or overnight, stirring occasionally. Serve with fresh fruit, nuts, toasted coconut or extra maple syrup.

Sweet and Sour Beets

2 – 3 large beets, peeled and sliced
1/2 cup orange juice
2 cloves minced garlic
3 tbs Smoked Maple Syrup plus more to drizzle
2 tbs cider vinegar
1 whole star anise
Salt and pepper
1 tb butter
2 tbs chopped chives

Put the peeled, sliced beets in a wide, shallow pan and add the orange juice, garlic, maple syrup, vinegar, star anise and sprinkling of salt and pepper.

Turn on high to bring to a boil then lower to simmer and cover. Let the beets braise for 10 minutes or until tender, turning every so often to coat with the liquid.

When they are done, use a slotted spoon to transfer them to a serving plate. Add a pat of butter to the remaining sauce, simmer until thickened and season to taste. Pour the sauce over the beets, sprinkle with the chives and then drizzle with a little extra Smoked maple if desired.

Sesame Noodles

1/2 cup peanut butter, smooth or chunky
1/4 cup soy sauce
1/3 cup warm water
2 Tbsp chopped, fresh ginger
1 garlic clove, minced
2 Tbsp red wine vinegar
1 – 2 Tbsp Asian sesame oil
2 tsp Makrut Lime-Leaf Infused or Sugarmaker’s Cut Maple Syrup
1 tsp dried hot red pepper flakes
3/4 lb spaghetti
3/4 lb asparagus, trimmed and cut into 2” pieces
3 scallions, chopped
2 Tbsp sesame seeds

Put the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, and maple syrup in a blender and pulse until blended.

Boil a pot of water and cook the spaghetti until just al dente. Drain, and run under cold water to stop the cooking then combine with the sesame sauce.

In a smaller pot, blanche the asparagus by cooking in boiling water for two minutes then removing them to a bowl of ice water. Drain and add to pasta.

To serve, put room-temperature noodles and asparagus in a bowl and top with scallions and extra sesame seeds. Serve extra soy sauce on the side to taste.

*Adapted from a recipe for Peanut Sesame Noodles, Gourmet, June 2002

Pork Chops with Caramelized Onions & Smoked Maple

Vegetable oil
2 large onions, any color, peeled and sliced
1 Tbsp balsamic vinegar
1 – 2 Tbsp Runamok Smoked Maple Syrup
2 Tbsp chopped parsley
2 bone-in pork chops
Salt and pepper

In a large pan, heat several tablespoons of oil on medium-high heat. Add the sliced onions and stir to coat them in the oil. Sauté for a few minutes and then reduce the heat to low. Let the onions brown without disturbing them, only giving them a stir to prevent burning every ten minutes or so. Keep an eye on moisture and if the pan looks too dry, add extra oil. To properly brown onions can take up to half an hour so be patient and wait until they have developed that deep brown color. They will have reduced in size considerably.

When they are just about done, add the balsamic vinegar and smoked maple syrup to taste. Season with salt and pepper.

For the pork chops, preheat a grill or broiler. Generously salt and pepper the chops. Coat with a little vegetable oil and place on the grill or under the broiler.

Broil or grill for approximately five minutes a side on high heat (more for thick chops, less for thin). When fully cooked through, remove from the heat, place on a plate and top with the caramelized onions and a sprinkling of parsley.

Roasted Cabbage with Maple, Horseradish and Cream

1 medium cabbage
3/4 cups heavy cream
1/4 cup horseradish
1/4 cup dry vermouth
1 Tbsp Sugarmaker’s Cut Pure Maple Syrup or Pecan Wood Smoked Maple Syrup
Salt and pepper
3 Tbsp butter cut into pieces

Preheat oven to 400. Remove any wilted leaves from the outside of the cabbage then cut it into wedges, removing the center core. Place the wedges, slim side up in a wide, oven-proof pot. They should be fairly snug.

Whisk together the cream, horseradish, vermouth, and maple syrup in a bowl and then pour over the cabbage. Season with salt and pepper and then dot with the pieces of butter.

Put a lid on the pot and place on the stove on medium-high heat. Bring to a boil and let the cabbage steam in the pot until the leaves have wilted a little, about 8 minutes. Remove the lid and take the cabbage off the heat.

Tilt the pot to gather some of the cream to baste over the tops of the cabbage. Put the pot in the oven, uncovered and bake until the center is tender and the tops have started to brown a little, about 35 minutes. Keep an eye on the liquid and add some extra cream if it gets too dry.

Serve with pork chops or sausage.

Crispy Tofu and Asparagus with Green Curry and Makrut Lime-leaf Maple

1 pkg firm tofu, drained, cut into 1 dice
Oil for sautéing
1/3 cup cornstarch
1 large bunch asparagus, cleaned and trimmed
2 Tbsp green curry
2 Tbsp soy sauce
2 – 3 tsp Makrut Lime-leaf Infused Maple Syrup
1/2 cup vegetable or chicken broth
1 Tbsp chopped roasted peanuts

Preheat the oven to 375. Gently toss the tofu with the cornstarch to coat and spread it on an oiled sheet pan. Put in the oven to roast for approximately 20 minutes or until brown and crispy. Remove from the oven and set aside.

In a large sauté pan, put the asparagus in the pan with a few tablespoons of water, turn the heat to high and close with a lid. Steam the asparagus for a few minutes until tender then remove.

Add the green curry, soy sauce, Makrut maple and broth to the pan and bring to a boil. Cook until the sauce thickens, about 3 minutes. Add the tofu and and asparagus and toss the ingredients with the sauce to coat and reheat. Place all the ingredients on a plate making sure to get all the sauce from the pan, then sprinkle on the chopped peanuts. Serve with rice.

Shrimp, Snow Pea and Grapefruit Salad with Smoked Maple Vinaigrette

1 tsp Dijon mustard
2 tsp Runamok Pecan Wood Smoked Maple Syrup
2 Tbsp red wine vinegar
3 Tbsp extra virgin olive oil
Salt and pepper
Mesclun lettuce mix for 4
12 medium shrimp, cooked and peeled
1 grapefruit, peeled and cut into small segments
Toasted cashews
10 uncooked snow peas, rinsed and sliced

Make the vinaigrette by placing the mustard, maple syrup, vinegar and olive oil in a small bowl and whisking vigorously.

Put the mesclun greens and sliced snow peas in a bowl and toss with the vinaigrette, making sure to coat evenly. Taste for seasoning and add salt and fresh ground pepper accordingly.

Place dressed greens on four individual plates then top with three shrimp each and a few segments of grapefruit. Sprinkle some cashews on each salad and serve.

Beet, Arugula, Citrus, and Feta Salad with Ginger-Maple Vinaigrette

2 – 3 beets
Bunch of arugula
1 navel orange, peeled and sectioned
2 oz feta cheese

Vinaigrette
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Prepare the beets by scrubbing off any dirt and trimming the tops and bottoms but leaving the rest of the skin on. Put them in boiling water for about ten minutes or until fork tender then remove from the water to cool. The skins should come off very easily at this point and once they are peeled, dice them into chunks and set aside.

Prepare the vinaigrette by whisking all of the ingredients together and tasting for salt and pepper.

Toss the arugula and beets in some vinaigrette and arrange on a plate. Top with bite-sized pieces of orange and a sprinkling of crumbled feta.

Fried Brussels Sprouts with Maple-Cider Glaze

3/4 cup Run Amok Sugarmaker’s Cut pure maple syrup
1/2 cup apple cider vinegar
1/2 cup fresh apple cider
pinch kosher salt
1 lb Brussels’ Sprouts
Vegetable oil for frying

Combine maple syrup, apple cider vinegar, apple cider and salt in a medium sized pot. Reduce by 1/4 over medium heat stirring constantly. Set aside.

De-stem Brussels and cut in half, pulling off any outer leaves that are loose. Fry in 350 degree oil for 1 minute or until brown. If you don’t have a fryer, take the raw cleaned Brussels and toss with oil and salt. Roast in a 375 degree for 20 minutes. Brussels should be tender but still have a bite to them.

Season Brussels immediately with a pinch of salt and toss with one tablespoon of reduction for every cup of Brussels.