Small Batch Vermont Maple Syrup

Our extraordinarily delicious Small Batch Vermont Maple Syrup is produced in Vermont in small-scale batches exclusively by independent maple farms and local artisans. Maple syrup is a natural sweetener traditionally used on pancakes, waffles, cereals, ice cream, and for glazes and special dishes such as maple-cured hams. It is also used for baking, to sweeten drinks like coffee and tea, and in preparing food dishes like baked beans. It is a natural food product with a history reaching back over the centuries. Our syrup is sodium-and cholesterol-free, produced without chemicals, and contains no additives or preservatives. The real deal, the real pancake syrup. The maple flavor is subtle so it can also be used as an all-purpose sweetener in baking and drinks such as lemonade.


Maple Whipped Cream

2 cups whipped cream (homemade or store bought)
¼ cup F+F Vermont Maple Syrup (room temperature)
Fresh fruit for serving 

1. Add whipped cream to a mixing bowl.
2. Slowly drizzle in maple syrup adding half at a time and testing for desired sweetness.
3. Serve over pancakes, waffles, as a fruit drip, etc. 


Maple Nut Cluster

16 oz bag of mixed nuts 
2 cups F+F Vermont Maple Syrup
12 oz bag dark chocolate or milk chocolate chips
Sea salt for topping

1. 	Create a double broiler by grabbing a saucepot and a small mixing bowl that will nest on top of the saucepot. 
2. 	Fill the saucepot about halfway up with water and bring to a boil. Place the chocolate into the small mixing bowl and place on top of the boiling saucepot. 
3. 	One to a boil, reduce to a simmer. Stir chocolate with a spatula as it melts.
4.	While the chocolate melts, reduce the F+F Vermont Maple Syrup to one cup, by heating in a sauce	pan on medium high heat. 
5. 	Once reduced, add the mixed nuts to the maple syrup, and stir until the syrup fully coats the nuts and not much is left in the pan.
6. 	Let the maple syrup and nuts cool for two minutes. Scoop out the nuts into clusters on a sheet tray lined with parchment paper. They will spread a little.
7. 	Place in fridge to let it cool and harden up a bit, or you may place in freezer to cool faster. 
8.	Once fully cooled and nuts clump up easily, scoop them onto a lined sheet tray into one inch drops.
9. 	Remove chocolate from heat. Begin dunking clusters into the melted chocolate. and then place back onto sheet tray to dry. 
10. 	Sprinkle sea salt on top before they dry, if desired. 
11. 	Store in a sealed bag at room temperature or in the fridge. 


Maple Roasted Squash with Feta and Hot Pepper Jelly

YIELDS: 4 servings 

1 small butternut squash 
4 TBSP of F+F Vermont Maple Syrup 
Salt and pepper to taste
1 TSP of chopped rosemary 
1 TSP of Chili flakes (optional)
4 TBSP of F+F Hot Pepper Jelly
4 TBSP of crumbled feta 
4 TBSP of toasted pepitas 
Olive oil as needed 
1.	Begin by removing the skin of your butternut squash or pumpkin. Dice into medium pieces and place into a mixing bowl. 
2.	Toss your cut up squash with 1–2 TSP of cooking oil, F+F Vermont Maple Syrup, salt, pepper, rosemary, and chili flakes.
3.	Add the dressed squash to a lined sheet tray, and bake at 375°F for 20 minutes. Remove from oven.
4.	Melt the F+F Hot Pepper Jelly in the microwave for one minute. Pour jelly over baked squash, and return it to the oven to bake for another 10-15 minutes, or until soft. 
5.	Remove from the oven, plate, then top with feta, and more jelly if needed. Finish with pepitas.


Peanut Butter French Toast Sandwiches with Amaretto Peachy Pecan Maple Syrup

Maple syrup:
½ cup F+F Vermont Maple Syrup
½ cup F+F Amaretto Peach + Pecan Preserves 

French Toast:
4 eggs
2 ounces heavy cream Nutmeg, to taste
4 slices of Italian bread Peanut butter

Maple Syrup: 
Place F+F Vermont Maple Syrup in a small saucepan and bring to a rolling boil. Let boil for 5 minutes. Lower heat and add F+F Amaretto Peach + Pecan Preserves. 
Stir until blended and simmer until mixture thickens. Remove from heat and let cool. 

French Toast:
Spread peanut butter on two slices of Italian bread. Place other two slices on top to create sandwich. Beat eggs, heavy cream and nutmeg together. Dip sandwich in egg mixture and let egg soak into bread Place in skillet with oil or butter and cook until golden brown on both sides. Top with blended amaretto peachy pecan maple syrup. 
Makes two French toast sandwiches.


Vanilla French Toast

Prep Time:  5 Minutes
Cook Time: 25 Minutes
Servings:     4

6 Large Eggs
1 1/2 Cups Whole Milk 
1/4 Teaspoon Ground Cinnamon
1 Pinch Ground Nutmeg
1/2 Teaspoon Vanilla 
2 Tablespoons White Sugar
Pinch Fine Sea Salt
8 Slices White Bread, thick
4 Tablespoons Butter, divided
F+F Vermont Maple Syrup, for serving

1.	Preheat oven to 200°F.
2.	Whisk together eggs, milk, cinnamon, nutmeg, vanilla, sugar and large pinch of salt in large bowl.
3.	Add two slices of bread to milk mixture, and toss to coat.
4.	Heat 1 tablespoon butter in large non-stick skillet over medium heat until foaming subsides.
5.	Place two slices of bread on skillet and cook until browned on the bottom, 2 to 3 minutes. Flip and brown on the other side, another 2 to 3 minutes.
6.	Transfer to plate and keep warm in preheated oven. Repeat process with remaining slices of bread.
7.	Serve French toast with F+F Vermont Maple Syrup.


Boston Baked Great Northern Beans

Great Northern Beans are what builds traditional Boston baked beans. Flavored with three sweeteners: maple syrup, brown sugar and molasses. Precook the Great Northern Beans to tender for proper results.

Prep Time:  15 Minutes
Cook Time: 180 Mintues
Servings: 6

1 1/2 Tablespoons Olive Oil 
1 Onion, chopped
4 Cups Great Northern Beans, cooked al- dente, drained, with liquid reserved
1/2 Cup F+F 100% Vermont Maple Syrup
1/4 Cup Granulated Brown Sugar 1/4 Cup Molasses
1 1/2 Tablespoons Mustard Powder 
1/4 Cup Apple Cider Vinegar
1/2 Cup Water
2 Teaspoons Kosher Sea Salt
1 Teaspoon Ground Black Pepper

1.	Preheat oven to 325°F and lightly grease 2-quart casserole dish with olive oil.
2.	Heat olive oil in large skillet over medium heat. Sauté onion until translucent. Gently stir in drained beans and set aside.
3.	Whisk F+F 100% Vermont Maple Syrup, brown sugar, molasses, dry mustard, vinegar, salt and pepper in small bowl with fork.
4.	Layer half of bean-onion mixture into casserole and top with half of syrup mixture. Repeat.
5.	Add enough of reserved bean cooking liquid to cover beans.
6.	Cover and bake until beans are softened and flavors have infused, about 3 hours.
For a spicy twist to traditional Boston Baked Beans, add several dashes of F+F Fire Roasted Hot Sauce to beans and serve.

Seville French Toast:

Prep time: 1-3 minutes
Cook time: 10-20 minutes
Servings: 6 depending on bread type

2 large eggs
2/4 cup whole milk
1/4 cup orange juice
1 teaspoon vanilla
3 tablespoons F+F Seville Orange + Fennel Preserves
1 tablespoon F+F Vermont Maple Syrup
2 teaspoons melted butter 
1 teaspoon cinnamon 
6 thick slices of white bread/brioche

1.	Melt 2 tablespoons of butter in a sauté pan and set aside to slightly cool.
2.	Combine all other wet ingredients and whisk together until eggs are completely incorporated.
3.	Slowly add in cooled butter and whisk until combined.
4.	Dredge bread through liquid until the bread has soaked through.
5.	Heat previously used sauté pan to medium high, once up to heat sear bread on both sides.
6.	Top with F+F Vermont Maple Syrup, butter, F+F Seville Orange + Fennel Preserves


Classic Waffle

SERVINGS: 3-5 waffles 
	(depending on waffle iron) 
COOK TIME: 5-10 minutes

1 cup of F+F Ancient-Grain GF Pancake + Waffle Mix  
2 Eggs 
1 ½ cup Milk 
3 tablespoon Butter 
1 tablespoon F+F Small Batch Vermont Maple Syrup 

1.	Melt the butter in a microwave or over the stove and set aside 
2.	Measure out the F+F Ancient-Grain GF Pancake + Waffle Mix  into a bowl and whisk in the milk and eggs, 
	add in the maple syrup and melted butter 
3.	Whisk together until smooth but some chunks will remain 
4.	Heat up a waffle iron and cook ¼ cup size scoop of the waffle batter 
5.	Flip on both sides, serve with F+F Small Batch Vermont Maple Syrup and fresh berries 


Old Fashioned Cocktail

SERVINGS: 1 Serving
PREP TIME: 5 minutes 

2 oz Bourbon  
1/4 teaspoon Bitters 
½ teaspoon F+F Small Batch Vermont Maple Syrup
1 Sugar Cube 
1 juice of an Orange and Zest  
1 Amaretto Cherry (optional) 

1.	Muddle a sugar cube with the juice from the orange until mostly dissolved.
2.	Add bourbon, bitters, and remaining orange juice (optional).
3.	Add 1 teaspoon of Maple Syrup into cocktail mixer and shake until combined.


Prosciutto Fig & Maple Syrup Tart
SERVINGS: 8 servings  
COOK TME: 30 minutes 

1 pre made Phyllo Pastry (frozen of fresh) 
8 oz Softened Crème Fraiche 
1 quart Fresh Figs (about 15 sliced figs)
1-2 tbs of F+F Small Batch Vermont Maple Syrup 
4 oz of Sliced Prosciutto 

1.	Defrost and prepare your phyllo pastry by laying it on a lined sheet tray with parchment paper.
2.	Crimp the edges with a fork, leaving a ¼ inch border along the edge.
3.	Make sure your crème fraîche is softened enough to spread. Spread it to the 1/4 inch border left around edge.
4.	Cut the figs into 1-2 cm thickness and lay them over the crème fraiche.
5.	Drizzle F+F Small Batch Vermont Maple Syrup on top before baking.
6.	Bake for 25 minutes at 375 degrees Fahrenheit, until the tart begins to bubble and the edges brown.
7.	Remove the tart from the oven and let it rest for 5 minutes before laying down the slices of fresh prosciutto. Slice it up, serve, and enjoy!


Roasted Rainbow Carrots

15 Rainbow Carrots  
1 small bunch of Thyme (1-2 teaspoon)
Juice of 1 Lemon
6 tablespoon Butter  
1/3 cup F+F Small Batch Vermont Maple Syrup 
½ teaspoon F+F Whole Nutmeg 

1.	Melt butter in a microwave or in a sauté pan and slowly add in herbs once the butter is melted. Remove from heat and add chopped garlic.
2.	Mix melted butter mixture into maple syrup and grated Nutmeg.
3.	Toss carrots in Maple Syrup and butter mixture. Season with salt and pepper.
4.	Roast at 375°F for 20-30 minutes.