Sterling Valley Maple Recipes

Ingredients

• 2T. Sterling Valley Maple Robust Maple Syrup
• 1 T. Mustard (we use Dijon, but any mustard will work OK)
• 2 T. Apple Cider Vinegar
• 1/4 c. Extra-virgin Olive Oil
• Pinch of salt and pepper

Instructions

Mix all ingredients together and shake, stir, or whisk vigorously.
Store leftover vinaigrette in the refrigerator

This recipe calls for Sterling Valley Maple's Robust Maple Syrup

Ingredients

• 4-5 Slices of apple fritter bread or any apple cinnamon flavored bread (or your favorite bread for french toast)
• 2 eggs
• A pinch of cinnamon
• 1 Tbsp Sterling Valley Maple Cream
• Pinch of salt

Instructions

Whisk eggs, cinnamon, maple cream, and salt together.
Dredge the bread in the egg wash for 1 minute.
Get a skillet or non-stick pan heated for 2-3 minutes on medium heat with some butter. Flip each side after 3-5 minutes. Serve golden brown dusted with powdered sugar and Sterling Valley Maple Syrup.

This recipe calls for Sterling Valley Maple's Maple Cream

Ingredients

• 3 Tbsp Sterling Valley Maple Syrup
  
• 1/3 cup spicy brown mustard
  
• 2 Tbsp granulated maple sugar
  
• 2 Tbsp yellow mustard
  
• 1 Tbsp grated onion (or substitute onion powder)
  
• 1 Tbsp apple cider vinegar
  
• 2 tsp Soy Sauce
  
• Garlic powder (to taste)
  

Instructions

Combine marinade ingredients in a mixing bowl and stir with a whisk until well blended. Use ¾ of the mixture as a marinade and to baste the chicken during grilling. Reserve ¼ to use as a sauce. 

For cooking, we recommend using Sterling Valley Maple’s Grade A Dark Amber with Robust Flavor Maple Syrup.

Ingredients

• ½ cup soy sauce
  
• ½ cup Sterling Valley Maple Syrup
  
• ¼ cup olive oil
  
• 1 tsp spicy brown mustard
  

Spice to Taste

• Garlic powder
  
• Ginger
  
• Onion powder
  

Instructions

Combine marinade ingredients in a mixing bowl and stir with a whisk until well blended. Use ¾ of the mixture as a marinade, allowing the meat to soak overnight. Use the reserved ¼ to baste the meat while cooking.

For cooking, we recommend using Sterling Valley Maple’s Grade A Dark Amber with Robust Flavor Maple Syrup.

Ingredients

• 1/2 Cup Sterling Valley Maple Syrup
  
• 1 Cup freshly squeezed lemon juice
  
• 5 cups water
  
• Fruit garnishes to taste
  

Instructions

Lemons love us! Beat the heat with this refreshing lemonade sweetened naturally w ith our maple syrup.
The recipe is super easy: combine 1/2 cup of SVM maple syrup, 5 cups water, 1 cup of freshly squeezed lemon juice, and any fruit garnishes that appeal to you (we used lemon wedges, strawberries, and kiwi).  Mix, add ice, and serve.

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

Ingredients

• 2 Cups Strawberries
  
• ½ cup Sterling Valley Maple Granulated Maple Sugar
  
• Store bought Angel Food Cake or Shortcake (or your favorite homemade recipe)
  

Instructions

The trick to making a great strawberry sauce is to add sugar and then freeze the strawberries overnight.  The freezing causes the individual cells of the strawberries to burst, releasing their sweet juices, and the sugar concentration induces osmosis to pull even more liquid from the strawberries.  Each strawberry is different, so add sugar to taste.

For this recipe, we recommend using Sterling Valley Maple’s Certified Organic Granulated Maple Sugar.

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.