Posted on by Creative Co-Op

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.

Recipes:

Holiday Chip Mix INGREDIENTS: 6 pieces Thick Bacon 1 bag Potato Chips, crinkle-cut ¼ c F+F Small Batch Vermont Maple Syrup ½ c Brown Sugar 2 tsp Chili Flakes 1 Tbsp Rosemary, chopped 1 Tbsp F+F Spiced Holiday Seasoning Blend DIRECTIONS: 1. Preheat the oven to 375°F. 2. Line a sheet tray with parchment paper or foil. Lay down the strips of bacon & bake for 12-15 minutes, until crispy. 3. Keep the oven on, but reduce the heat to 350°F. 4. Line a second sheet tray with parchment paper. 5. Pour the bag of chips onto the sheet tray, drizzle over the F+F Small Batch Vermont Maple Syrup, coating as evenly as possible. Toss with brown sugar, chili flakes, rosemary & F+F Spiced Holiday Seasoning Blend. 6. Toss until evenly distributed. If needed, drizzle more F+F Small Batch Vermont Maple Syrup to get the rosemary & spices to stick to the chips. 7. Place in the oven & bake for 10-15 minutes. Let cool completely. 8. Chop up bacon into bite-sized pieces. Toss into cooled potato mix, breaking up any big clumps. 9. Serve at room temperature. Store in an airtight bag. Best enjoyed the same day. Enjoy!

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Maple Whipped Cream INGREDIENTS: 2 c Whipped Cream, homemade or store bought ¼ c F+F Small Batch Vermont Maple Syrup, room temperature Fresh fruit, for serving DIRECTIONS: 1. Add whipped cream to a mixing bowl. 2. Slowly drizzle in F+F Small Batch Vermont Maple Syrup, testing for desired sweetness. 3. Serve over pancakes or waffles, as a fruit dip, etc. Enjoy!

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Maple Nut Cluster INGREDIENTS: 16 oz Mixed Nuts 2 c F+F Small Batch Vermont Maple Syrup Dark or Milk Chocolate Sea Salt, for topping DIRECTIONS: 1. Create a double broiler using a saucepot & a small, heat-safe mixing bowl that will nest on top of the saucepot. 2. Fill the saucepot about halfway with water & bring to a boil. Place the chocolate into the small mixing bowl & place on top of the boiling saucepot. 3. One boiling, reduce to a simmer. Stir chocolate with a spatula as it melts. 4. While the chocolate melts, reduce the F+F Small Batch Vermont Maple Syrup down to one cup by heating in a large sauce pan on medium-high heat. 5. Once reduced, add the mixed nuts to the syrup, then stir until the syrup fully coats the nuts & not much is left in the pan. 6. Let the maple syrup & nuts cool for two minutes. Place in fridge to let it cool & harden up a bit. You may also place in freezer to speed up the process. 7. Once fully cooled & nuts clump up easily, scoop the nuts into into one-inch clusters onto a sheet tray lined with parchment paper. They will spread a little. 8. Remove chocolate from heat & begin dunking each clustersinto the melted chocolate and then placing it back onto the sheet tray to dry. 9. Before each one dries, sprinkle sea salt on top, if desired. 10. Store in a sealed bag at room temperature or in the fridge. Enjoy!

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Maple Roasted Squash with Feta & Hot Pepper Jelly YIELDS: 4 servings INGREDIENTS: 1 Small Butternut Squash 1-2 tsp Olive Oil 4 Tbsp F+F Small Batch Vermont Maple Syrup Salt & Pepper, to taste 1 tsp Rosemary, chopped 1 tsp Chili Flakes (optional) 4 Tbsp F+F Hot Pepper Jelly 4 Tbsp Feta, crumbled 4 Tbsp Pepitas, toasted DIRECTIONS: 1. Preheat oven to 375°F. 2. Begin by removing the skin of your butternut squash. Dice into medium pieces & place into a mixing bowl. 3. Toss the squash with 1-2 tsp of olive oil, along with the F+F Small Batch Vermont Maple Syrup, salt, pepper, rosemary & chili flakes. 4. Add the dressed butternut squash to a lined sheet tray & bake at 375°F for 20 minutes. 5. In a microwave-safe bowl, warm the F+F Hot Pepper Jelly in the microwave for one minute. Drizzle warm jelly over the baked pumpkin. Place the pumpkin back into the oven and cook for another 10-15 minutes, or until soft. 5. Remove from the oven, plate, then top with feta & more F+F Hot Pepper Jelly, if desired. Finish with pepitas. Enjoy!

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Peanut Butter French Toast Sandwiches with Amaretto Peachy Pecan Maple Syrup YEILDS: 2 French Toast Sandwiches SYRUP Ingredients: ½ cup F+F Vermont Maple Syrup ½ cup F+F Amaretto Peach + Pecan Preserves FRENCH TOAST INGREDIENTS: 4 Eggs 2 oz Heavy Cream Ground Nutmeg, to taste 4 Slices Italian Bread Peanut Butter, to taste Butter, for cooking DIRECTIONS: 1. Place F+F Vermont Maple Syrup in a small saucepan & bring to a rolling boil. Let boil for 5 minutes. 2. Lower heat & add F+F Amaretto Peach + Pecan Preserves. Stir until blended & simmer until mixture thickens. 3. Remove from heat & let cool. 4. Spread peanut butter on two slices of Italian bread. Place other two slices on top to create sandwich. 5. Beat eggs, heavy cream & nutmeg together. 6. Heat butter in large nonstick skillet over medium heat until foaming subsides. 7. Dip sandwich in egg mixture & let it soak into the bread. 8. Place dipped sandwiches on heated skillet & cook until browned on the bottom. 9. Flip & brown on the other side. 10. Transfer sandwiches to serving plates & top with blended Amaretto Peach + Pecan Maple Syrup. Enjoy!

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Vanilla French Toast PREP TIME: 5 Minutes COOK TIME: 25 Minutes SERVINGS: 4 INGREDIENTS: 6 Large Eggs 1 ½ c Whole Milk ¼ tsp Ground Cinnamon 1 pinch Ground Nutmeg ½ tsp Vanilla Extract 2 Tbsp Granulated Sugar 1 pinch Fine Sea Salt 8 slices White Bread, thick 4 Tbsp Butter, divided Additional Butter, for serving F+F Small Batch Vermont Maple Syrup, for serving DIRECTIONS: 1. Preheat oven to 200°F. 2. Whisk together eggs, milk, cinnamon, nutmeg, vanilla, sugar and large pinch of salt in large bowl. 3. Carefully dredge 2 slices of bread through liquid until the bread is soaked through. 4. Heat 1 tablespoon butter in large nonstick skillet over medium heat until foaming subsides. Place soaked slices of bread on skillet and cook until browned on the bottom, 2-3 minutes. Flip and brown on the other side, another 2-3 minutes. Transfer to a oven-safe dish to keep warm in preheated oven. Repeat process with remaining slices of bread. 5. Repeat steps 3 & 4 with remaining slices of bread. 6. Transfer to serving plates & serve with butter & F+F Small Batch Vermont Maple Syrup. Enjoy!

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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 INGREDIENTS: 1 ½ Tbsp Olive Oil 1 Onion, chopped 4 c Great Northern Beans, cooked al-dente, drained, with liquid reserved ½ c F+F Small Batch Vermont Maple Syrup ¼ c Brown Sugar ¼ c Molasses 1 ½ Tbsp Mustard Powder ¼ c Apple Cider Vinegar 2 tsp Kosher Sea Salt 1 tsp Ground Black Pepper F+F Fire Roasted Hot Sauce (optional) DIRECTIONS: 1. Preheat oven to 325°F & lightly grease 2-quart casserole dish with olive oil. 2. Heat 1 tablespoon olive oil in large skillet over medium heat. Sauté onion until translucent. Gently stir in drained beans & mix well. Remove from heat & set aside. 3. In a small bowl, whisk together F+F Small Batch Vermont Maple Syrup, brown sugar, molasses, dry mustard, apple cider vinegar, salt & pepper with fork. 4. Layer half of the bean-onion mixture into the casserole dish & top with half of the syrup mixture. Repeat. 5. Add enough of the reserved bean-cooking liquid to cover the beans. 6. Cover & bake until beans are softened & flavors have infused, about 3 hours. 7. For a spicy twist to traditional Boston Baked Beans, add several dashes of F+F Fire Roasted Hot Sauce to beans & serve. Enjoy!

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Seville French Toast PREP TIME: 1-3 Minutes COOK TIME: 10-20 Minutes INGREDIENTS: 2 Tbsp Butter 2 Large Eggs ½ c Whole Milk ¼ c Orange Juice 1 tsp Vanilla 1 tsp Cinnamon 6 slices Brioche or thickly sliced White Bread Additional Butter for cooking & serving F+F Small Batch Vermont Maple Syrup, to taste F+F Seville Orange + Fennel Preserves, to taste DIRECTIONS: 1. Preheat oven to 200°F. 2. Melt butter in a sauté pan and set aside to slightly cool. 3. Combine eggs, milk, orange juice & vanilla, & cinnamon whisking together until eggs are completely incorporated. 4. Slowly add in cooled butter & whisk until combined. 5. Carefully dredge 2 slices of bread through liquid until the bread is soaked through. 6. Heat 1 tablespoon butter in large nonstick skillet over medium heat until foaming subsides. Place soaked slices of bread on skillet and cook until browned on the bottom, 2-3 minutes. Flip and brown on the other side, another 2-3 minutes. 7. Repeat steps 4 & 5 with remaining slices of bread. 8. Top with butter, F+F Small Batch Vermont Maple Syrup & F+F Seville Orange + Fennel Preserves. Enjoy!

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Classic Waffles COOK TIME: 5-10 minutes YIELDS: 3-5 waffles INGREDIENTS: 3 Tbsp Butter, melted 1 c F+F Ancient-Grain Gluten-Free Pancake + Waffle Mix 1 ½ c Milk 2 Eggs 1 Tbsp F+F Small Batch Vermont Maple Syrup, plus more for serving DIRECTIONS: 1. Melt butter in a microwave or over the stove & set aside. 2. Measure out the F+F Ancient-Grain Gluten-Free Pancake + Waffle Mix into a bowl & whisk in the milk and eggs. 3. Add in 1 Tbsp F+F Small Batch Vermont Maple Syrup and melted butter. Whisk together until smooth, but some chunks will remain. 4. Heat up a waffle iron & cook ¼-cup scoops of the waffle batter, according to waffle iron instructions. 5. Serve with additional F+F Small Batch Vermont Maple Syrup, fresh berries, etc. Enjoy!

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Old Fashioned Cocktail PREP TIME: 5 minutes YIELDS: 1 Serving INGREDIENTS: 1 Sugar Cube Juice from 1 Orange 2 oz Bourbon ¼ tsp Bitters Zest from 1 Orange (optional) 1 tsp F+F Small Batch Vermont Maple Syrup 1 Amaretto Cherry, for garnish (optional) DIRECTIONS: 1. In a cocktail shaker, muddle a sugar cube with the juice from the orange until mostly dissolved. 2. Add bourbon & bitters. Add orange zest (optional). 3. Add 1 teaspoon of F+F Small Batch Vermont Maple Syrup & shake until combined. 4. Strain and pour into whiskey glass, over a large ice cube. Add cherry, if desired, and serve! Enjoy!

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Prosciutto Fig & Maple Syrup Tart COOK TIME: 30 minutes YIELDS: 8 servings INGREDIENTS: 1 Puff Pastry, thawed or fresh 8 oz Crème Fraîche, softened 1 qt Fresh Figs (about 15 figs) 1-2 Tbsp F+F Small Batch Vermont Maple Syrup 4 oz Prosciutto, sliced DIRECTIONS: 1. Prepare your puff pastry by laying it on a parchment-lined sheet tray. 2. Preheat the oven to 375°F. 3. Crimp the edges with a fork, creating a ¼ inch border along the edge. 4. When your crème fraîche is softened enough, spread it on the pastry from the center up to the ¼ inch crimped border. 5. Cut the figs into pieces of about ½" to ¾" thickness & lay them over the crème fraiche. 6. Drizzle F+F Small Batch Vermont Maple Syrup on top before baking. 7. Bake for 25 minutes at 375°F, until the tart begins to bubble & the edges brown. 8. Remove the tart from the oven & let it rest for 5 minutes. After it has cooled for 5 minutes, lay down the slices of fresh prosciutto. Slice the tart & serve. Enjoy!

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Roasted Rainbow Carrots INGREDIENTS: 6 Tbsp Butter 1-2 tsp fresh Thyme leaves 1 small Garlic Clove, chopped Juice of 1 Lemon ⅓ c F+F Small Batch Vermont Maple Syrup ½ tsp grated F+F Whole Nutmeg Spice 15 Rainbow Carrots, peeled, with stems removed Salt & pepper, to taste DIRECTIONS: 1. Melt butter a sauté pan, then slowly add in herbs. Remove from heat & add chopped garlic & lemon juice. 2. Stir in F+F Small Batch Vermont Maple Syrup & grated F+F Whole Nutmeg Spice. 3. Cut cleaned carrots into desired shape. Toss carrots in the butter mixture. 4. Arrange in a single layer on a parchment-lined baking sheet. Season with salt & pepper. 5. Roast at 375°F for 20-30 minutes. Enjoy!

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Cranberry Walnut Baked Brie INGREDIENTS: ¼ c Walnuts Leaves of 3 Sprigs Rosemary, chopped Leaves of 3 Sprigs Thyme, chopped ¼ c of F+F Small Batch Vermont Maple Syrup ½ c Brown Sugar ½ Pear or Apple, sliced 8 oz Brie Cheese ½ c F+F Cranberry Walnut Relish, divided DIRECTIONS: 1. Chop walnuts, rosemary & thyme. Once chopped, mix in F+F Small Batch Vermont Maple Syrup & brown sugar. 2. Slice pear or apple & set aside. Slice off the top of the Brie & place in Brie baker. 3. Layer walnuts & herb mixture on top of Brie, then add chopped fruit. Place ¼ cup F+F Cranberry Walnut Relish on top. 4. Bake at 350°F for 20-25 minutes, until golden brown. Once done, top with remaining ¼ cup F+F Cranberry Walnut Relish. 5. Serve warm, with crackers & bread. Enjoy!

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Pumpkin Panna Cotta INGREDIENTS: 1 ½ oz Gelatin (1 package) 3 c Heavy Cream, divided ½ c F+F Pumpkin Honey Butter, plus more for serving ½ c F+F Small Batch Vermont Maple Syrup ½ c Greek Yogurt ½ c Buttermilk 1 Tbsp Vanilla Bean or Extract 2 tsp F+F Pumpkin Pie Spice Seasoning Blend 1 Tbsp Granulated Sugar DIRECTIONS: 1. Place 1½ ounces of gelatin in a small bowl, cover with just a bit of warm water & set aside to let the gelatin activate. 2. Warm 1 ½ cup heavy cream, ¼ cup F+F Pumpkin Honey Butter, and ½ cup of F+F Small Batch Vermont Maple Syrup in a sauté pan over low heat, just until the liquid is warm & slightly simmering. 3. Once the heavy cream mixture has come to a slight simmer, reduce the heat to low, or off, & add the activated gelatin. Whisk well, so there are no clumps of gelatin. Remove from heat. 4. In a large bowl, whisk together remaining 1 ½ cup heavy cream, Greek yogurt, buttermilk and vanilla. 5. Add warm cream mixture to the cool cream mixture & whisk all together. 6. Pour into desired glasses & let chill in fridge overnight, or at least 3 hours, to fully set. Chill the remaining ¼ cup F+F Pumpkin Honey Butter. 7. Top with each dish with chilled F+F Pumpkin Honey Butter. Combine F+F Pumpkin Pie Spice Seasoning Blend with sugar, and sprinkle on top. Serve! Enjoy!

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Spicy Baked Brie with Roasted Pears INGREDIENTS: 1 Puff Pastry Sheet ¼ c Walnuts, chopped Leaves of 3 Rosemary Sprigs, chopped Leaves of 3 Thyme Sprigs, chopped ½ Pears, sliced 1 Brie round, 8 oz ¼ c Brown Sugar 2 Tbsp F+F Small Batch Vermont Maple Syrup ¼ c F+F Cranberry Walnut Relish ¼ c F+F Hot Pepper Jelly 2 Egg Yolks, scrambled 3 Tbsp Demerara Sugar DIRECTIONS: 1. Let the frozen puff pastry thaw enough that it’s pliable but not too soft to work with. 2. Chop walnuts, rosemary & thyme, and slice pears, then set aside. 3. Trim the top & bottom of Brie round, just enough to expose the cheese and remove skin. 4. Lay out the puff pastry & place Brie centered on top of dough. Layer chopped walnuts, herbs, F+F Small Batch Vermont Maple Syrup & brown sugar on top of Brie. It is OK if things fall around the edges, as we will be folding up to bake. 5. Top with sliced pears & F+F Cranberry Walnut Relish & F+F Hot Pepper Jelly. Fold puff pastry edges around the Brie & toppings so it is all fully encompassed, like an envelope. 6. Brush the folded puff pastry with egg yolk & sprinkle with Demerara sugar. 7. Bake at 350°F for 20-25 minutes, until golden brown. 8. Allow to cool slightly & top with more F+F Cranberry Walnut Relish, if desired. Serve with crackers or bread.

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Holiday Nuts INGREDIENTS: 1 c Granulated Sugar ¾ tsp Cayenne Pepper ¾ tsp ground Cumin 1 Tbsp ground Cinnamon 1 tsp ground Ginger 3 Tbsp ground F+F Whole Nutmeg Spice 1 tsp Salt 4 Egg Whites 1 Tbsp Water ½ c F+F Small Batch Vermont Maple Syrup 6 c Raw, Unsalted Nuts (walnuts, pecans, almonds, cashews, macadamias, pistachios) 4 Tbsp Rosemary, chopped DIRECTIONS: 1. Preheat oven to 350°F. Line a sheet pan with parchment paper & set aside. 2. In a medium mixing bowl, combine the sugar, cayenne, cumin, cinnamon, ginger, ground F+F Whole Nutmeg Spice & salt until well blended. 3. In a large bowl, whisk the egg whites & water together until very frothy & foamy. Whisk in F+F Small Batch Vermont Maple Syrup. 4. Add the nuts & toss with a large rubber spatula to coat completely with egg mixture. The egg should coat the nuts, without having extra egg white at the bottom of the bowl. If there’s additional egg white mixture pooling in the bowl after coating the nuts, add another ½ to 1 cup of nuts & toss again until well coated. 5. Add spice blend & rosemary, and toss to coat nuts completely. All the spice mixture should adhere to the nuts, without having leftover spice in the bottom of the bowl. Continue to toss until all of the spice mix coats the nuts. 6. Spread nuts in a single layer on lined sheet pan. Bake for 10 minutes, then stir or flip the nuts. Rearrange them into a single layer & bake an additional 10 minutes, until nuts are toasted, fragrant & crisp. Cool on the sheet pan. Nuts will get crisper as they cool. 7. Store in an airtight container, once cooled. Enjoy!

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Nutmeg, Date & Oat Muffins INGREDIENTS: 1 c Flour 2 tsp Baking Powder ½ tsp Salt 1 Tbsp grated F+F Whole Nutmeg Spice 1 Tbsp Fresh Ginger, grated 1 c Oats ½ c Dates, chopped ⅓ c Melted Butter 2 Eggs ¼ c Granulated Sugar 2 tsp Vanilla 3 Tbsp F+F Small Batch Vermont Maple Syrup ½ c Buttermilk MUFFIN TOPPING: 1 Tbsp Cinnamon 1 Tbsp grated F+F Whole Nutmeg Spice ¼ c Granulated Sugar ¼ c Brown Sugar DIRECTIONS: 1. Whisk together flour, baking powder, salt, 1 Tbsp grated F+F Whole Nutmeg Spice, grated ginger, and oats in a bowl. 2. Chop up dates & set aside. 3. Melt butter & set aside to cool. 4. In a separate bowl, whisk together eggs, F+F Small Batch Vermont Maple Syrup, ¼ cup sugar & 2 tsp vanilla. When butter has cooled, mix into wet ingredients bowl. 5. Slowly combine the wet & dry ingredients. Add buttermilk & stir in chopped dates. 6. Mix batter just until combined & scoop into lined muffin tins, about ¼ cup batter per muffin cup. 7. In another bowl, make the muffin topping. Stir together cinnamon, 1 tbsp grated F+F Whole Nutmeg Spice, ¼ cup each granulated sugar & brown sugar. 8. Sprinkle topping over muffins & place in oven. Bake at 350°F for 20 minutes. Enjoy!

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Mulled Brioche French Toast INGREDIENTS: 3 Tbsp F+F Mulling Spice Blend Cheesecloth, as needed 3 c Whole Milk 3 Large Eggs 1 tsp grated F+F Whole Nutmeg Spice 2 tsp Cinnamon Juice & Zest of 1 Orange 1 Loaf Brioche Bread (or a thick white bread) TOPPINGS: Butter F+F Small Batch Vermont Maple Syrup Powdered Sugar DIRECTIONS: 1. Create a sachet by cutting a 3-4 inch square of double-layered cheesecloth. Fill with 3 tablespoons of F+F Mulling Spice Blend. Bring together the 4 corners of the cheesecloth sachet & tie with bakers’ string, so that the spices are fully contained. 2. Bring milk to a low simmer. Once you see some bubbles, add the mulling spice sachet. Remove from heat & let it sit for 20 minutes, or until cooled. 3. Once cooled, remove the sachet with a mesh sieve or spoon. 4. Make sure your mulled milk is cool to touch & then whisk in the eggs. 5. Grate F+F Whole Nutmeg Spice into milk & egg mixture. Add cinnamon, zest & juice of one orange. Stir until combined. 6. Arrange sliced brioche bread in a baking dish & pour the milk egg mixture over it, allowing it to fully soak. Cover & refrigerate 4 hours, or overnight for best flavor. 7. Bake at 325°F for 25 minutes. Finish on low broiler for 2 minutes to get the desired crisp. 9. Serve with butter, F+F Small Batch Vermont Maple Syrup & powdered sugar. Enjoy!

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Spiced Brined Snack Crackers INGREDIENTS: 2 Sleeves of Saltine Crackers (4 oz) 4 tsp F+F Spiced Brine Blend 3 Tbsp F+F Small Batch Vermont Maple Syrup ½ c Olive Oil ½ c Canola or Avocado Oil 3 Fresh Rosemary Sprigs, chopped 1-2 tsp Red Chili Flakes (optional) 3 Tbsp Brown Sugar DIRECTIONS: 1. Place all crackers into a ziplock bag. 2. Whisk together F+F Spiced Brine Blend, F+F Small Batch Vermont Maple Syrup, oils, rosemary, chili flakes, & brown sugar in a bowl, making sure everything is evenly distributed. 3. Pour spice mixture over crackers in ziplock bag & marinate, ideally overnight or at least 4 hours. The mixture will stick to the crackers & bag. Make sure to gently roll the bag around to distribute to all crackers. You want to try to keep the crackers as whole as possible. 4. After marinating, place crackers on a baking sheet lined with parchment paper. Scrape from the bag any remaining chunks of seasoning & sprinkle on top of crackers. 5. Bake at 350°F for about 5 minutes. The sugar burns fast; watch closely and remove from oven when the sugar has begun to melt. Let cool for 20 minutes before serving. Enjoy!

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Curried Snack Crackers INGREDIENTS: 2 sleeves Saltine Crackers (4 oz) 4 Tbsp F+F Curry Powder Blend Seasoning ¼ c Brown Sugar 3 Tbsp F+F Small Batch Vermont Maple Syrup ½ c Olive Oil ½ c Canola/Avocado Oil 1-2 Tbsp Red Chili Flakes (optional) DIRECTIONS 1. Place all crackers into a ziplock bag. 2. Whisk together F+F Curry Powder Blend Seasoning, brown sugar, F+F Small Batch Vermont Maple Syrup, & oils in a bowl, making sure everything is evenly distributed. 3. Pour spice mixture over crackers in ziplock bag & marinate, ideally overnight or at least 4 hours. The mixture will stick to the crackers & bag. Make sure to gently roll the bag around to distribute to all crackers. You want to try to keep the crackers as whole as possible. 4. After marinating, place crackers on a baking sheet lined with parchment paper. Scrape from the bag any remaining chunks of seasoning & sprinkle on top of crackers. 5. Bake at 350°F for about 5 minutes. The sugar burns fast; watch closely and remove from oven when the sugar has begun to melt. Let cool for 20 minutes before serving. Enjoy!

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Maple Fig Old Fashioned FIG GROUND MUSTARD SIMPLE SYRUP INGREDIENTS: ¾ c Dark Brown Sugar 1 c Water ¼ c F+F Small Batch Vermont Maple Syrup 2 tsp Vanilla 1 tsp F+F Fig Ground Mustard Dip 2-4 Fresh Figs OLD FASHIONED COCKTAIL INGREDIENTS: 2 ½ oz Bourbon 1 oz Fig Ground Mustard Simple Syrup 3 Dashes of Bitters SIMPLE SYRUP INSTRUCTIONS: 1. Bring 1 cup water to a boil over medium heat. Add dark brown sugar whisking vigorously until it is dissolved. 2. Add vanilla, F+F Small Batch Vermont Maple Syrup & F+F Fig Ground Mustard Dip, continuing to whisk until fully combined. 3. Once fully combined, reduce the heat to low & add in the figs. Simmer gently for 15-30 minutes, stirring occasionally and mashing figs gently with a fork or whisk. Turn off the heat and let the mixture steep and cool completely. Then strain. Simple syrup can be stored in the fridge for 3-4 weeks. OLD FASHIONED INSTRUCTIONS: 4. To make the Old Fashioned cocktail, pour 2 ½ oz bourbon into a whiskey glass. Add 3 dashes of bitters and 1 oz of cooled, strained Fig Ground Mustard simple syrup. Stir well. 5. Add a large ice cube & serve! Enjoy!

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