Maple Mustard Barbeque Sauce
A spicy, sweet and sour basting sauce for grilled chicken, pork chops or spare ribs. Recipe makes about three-fourths cup or enough for four servings. Double or triple the ingredients if needed.

2 tablespoons Dijon mustard or other strong mustard of choice
2 tablespoons lemon juice
1 crushed garlic clove
1 teaspoon cracked black pepper
1/2 teaspoon dried crushed thyme leaves
1/3 cup New Hampshire maple syrup (use grade A medium or dark amber, or grade B)

2 teaspoons grated lemon rind.

Whisk all ingredients together in the order listed above.

Back to Top

New Hampshire Spring Chicken

Pour 1/2 inch of New Hampshire maple syrup into greased baking pan. Place uncooked biscuits in pan and bake as usual. Serve hot, syrup side up. Top with chopped walnuts or pecans.

Back to Top

3 cloves garlic, pressed
1/3 cup balsamic vinegar
1/3 cup New Hampshire maple syrup
2 tablespoons Dijon mustard
1 teaspoon sesame oil
salt and pepper to taste

Whisk all ingredients. Serve over mixed salad greens garnished with maple coated peanuts or toasted pine nuts.

Back to Top

1 1/2 cups flour
2 tablespoons maple crystals
1/2 cup margarine
3 egg whites
2 tablespoons cooking oil
1/2 cup dark maple syrup (grade B or cooking syrup)
2/3 cup maple crystals
1 cup chopped pecans
1 teaspoon dark rum
1/4 teaspoon lite salt
2 tablespoons melted margarine

Mix flour and 2 tablespoons maple crystals. Cut in 1/2 cup of margarine. Pat into ungreased 11” x 7” pan. Bake at 350° F for 15 minutes.

Beat egg whites and cooking oil slightly; stir in
remaining ingredients. Pour over baked layer. Bake at
350° for 20 to 25 minutes. Cool before cutting. Makes
32 bars. Enjoy!

Back to Top

Maple Pulled Pork