A Family Tradition

Located in Lewis County, NY, in the foothills of the Adirondack Mountains

Maple Syrup: A Sustainable, Healthy Sweetener for Marinades, Sauces, Baking, and Breakfast.

Our Products

Sterling Valley Maple Organic and Flavored Syrups

A Blend of Art and Science

Sterling Valley Maple Tap Line to Sugar Maple Tree

1

Sap Collection

In the spring producers drill a small hole in each tree to release the sap. A network of tubing brings the sap from thousands of trees to a collection point.

2

Boiling & Drawing Off

The sap is boiled in a wood-fired evaporator to remove water. The producer carefully monitors the density and removes the syrup from the heat when it is boiled to perfection.

Sterling Valley Maple Syrup Bottling Stage

3

Filtering and Bottling

The finished syrup is filtered to remove niter, an organic compound that forms during boiling, and then packaged while it is still hot to ensure freshness.

Recipe of the Month

Maple and Sambal Oelek Glazed Fish

Sterling Valley Maple Strawberry Shortcake

This recipe comes from Chef Leslie Bartosh (Certified Executive Chef). Follow him on Social Media at:
Facebook: @ChefLBartosh
Twitter: @Chef_LBartosh
Instagram @ chef_lbartosh

Ingredients

2 Boneless fish filets
1/4 cup SVM Amber/Rich Maple Syrup
1 Tsp Sambal Oelek
½ a large cucumber peeled and cut into 1 inch pieces
¼ of a large ripe tomato cut into 1 inch pieces
2 Tbsp pine nuts, toasted
½ cup cooked Israeli couscous
1 Tbsp mint, roughly chopped
3 Tbsp Cilantro, roughly chopped
½ cup feta cheese, crumbled
Lemon juice as needed
Olive oil as needed.

Instructions

For the glaze: Mix Sterling Valley Maple Amber Color with Rich Taste Maple Syrup and sambal oelek together and set on the side.

For the Salad: Mix the cucumber, tomato, pine nuts, couscous, feta cheese together. Dress with lemon juice and olive oil to taste. Add the mint and cilantro to this salad right before plating.

For the fish: Preheat a broiler on high heat with an oven rack in the highest position Preheat an oven safe sauté pan over high heat. Season the fish with salt and pepper. Add your choice of cooking oil or butter to the pan and add the fish. Sear the fish on one side quickly. Turn the fish filet over. Brush with the glaze and place in the broiler.

For Service: While the fish in the broiler, working quickly, arrange the salad as desired on your plate. When the fish is cooked to desired doneness, plate on top of the salad.

Notes: This glaze is not overly spicy. If you desire more spice in glaze increase the amount of Sambal Oelek. The glaze should work nicely on grilled: shrimp, chicken breast and pork chops.

For this recipe, we recommend using Sterling Valley Maple’s Certified Organic Amber Color with Rich Taste Maple Syrup