maple syrup

Pumpkin Pie-Spiced Hummus

INGREDIENTS

1 (15 oz) can chickpeas/garbanzo beans; drained & rinsed
1 can pumpkin purée
2-1/2 Tbsp Runamok Maple Syrup (can substitute w/similar amount brown sugar or honey)
2-1/2 tsp Pumpkin Pie Spice
2 Tbsp Blood Orange Olive Oil

STEPS

Combine all ingredients in a food processor and blend until you reach the desired consistency.

Notes: If the hummus seems too thick for your tastes, add a little more Blood Orange olive oil. If you prefer a sweeter hummus, add more of your choice of sweetener.

Spread on graham crackers or dip with sliced apples. For a little spicy kick, try adding some crushed up Spiced Nuts on top!

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Roasted Cabbage with Horseradish, Cream and Maple

INGREDIENTS

1 medium cabbage
3/4 Cups heavy cream
1/4 Cup horseradish
1/4 Cup dry vermouth
1 Tbsp Runamok Bourbon Barrel Maple Syrup
Salt and pepper
3 Tbsp butter cut into pieces

 

STEPS

Preheat oven to 400°F.  Remove any wilted leaves from the outer layers of the cabbage, then cut it into wedges, removing the center core. Place the wedges, cut side up in a wide, oven-proof pot. The pieces should be fairly snug.

Whisk together the cream, horseradish, vermouth, and maple syrup in a small bowl, and then pour over the cabbage. Season with salt and pepper, then dot with the pieces of butter. Put a lid on the pot and cook on the stove on medium-high heat. Bring to a boil and let the cabbage steam in the pot until the leaves have wilted a little, about 8 minutes. Remove the lid and take the cabbage off the heat. Tilt the pot to gather some of the cream to baste over the tops of the cabbage. Transfer the pot to the oven, uncovered and bake until the center of the cabbage wedges are tender and the tops have started to brown a little, about 35 minutes. Keep an eye on the liquid and add some extra cream if the pot gets too dry.

This cabbage dish is delicious with pork chops or sausage.

Recipe from Runamok Maple Syrup

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Baked Berry Oatmeal

INGREDIENTS
3 Cups old fashioned oats
1-1/2 tsp baking soda
1/2 tsp Kosher Salt
2 large eggs, lightly beaten
2-1/2 Cups unsweetened vanilla almond milk
1/2 Cup Runamok Maple Syrup (We recommend the Rum Barrel Aged or Cinnamon Vanilla Infused)
2 tsp Vanilla Extract, Bourbon Island
3 Tbsp melted butter or coconut oil
3 Cups fresh berries, cut into bite-sized pieces

STEPS
Grease a 3-quart baking dish and set aside, while you preheat the oven to 350ºF.

In a large bowl, combine these dry ingredients: old-fashioned oats, baking powder and salt. Transfer half the oat mixture to the baking dish, then layer oats with half of the fresh berries, and then top with the remaining oat mixture.

In a medium bowl, whisk together remaining ingredients: beaten eggs, almond milk, maple syrup, vanilla, and butter or coconut oil. Stir until ingredients are thoroughly mixed. Pour the mixture evenly over the oats in the baking dish, and use a rubber spatula to get every last bit of the liquid mixture into the baking dish. Sprinkle the remainder of the berries on the top of the dish.

Bake oatmeal in the oven for 25-35 minutes, or until mixture is “set” and oats are soft.
Serve warm with a splash of milk!

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Cooking with maple syrup

RUNAMOK-maple-syrups-sample-variety
Thank you, tree vampires. Ever stop to wonder what first motivated someone to extract sap from a maple tree, and boil it down to a super-sweet syrup you can eat? We give mad props to whomever first thought about playing tree vampire: centuries ago, they somehow figured out how to tap the maple tree at just the right moment time, removing some of its precious sap when it begins running in late winter or early spring.

Today, humans are lucky to be able to just go to the store to buy maple syrup, no tree-tapping and sap-boiling experience required. At AllSpice, we are extra lucky, because we have many varieties of Runamok maple syrup to choose from.

Far beyond pancakes. Sure, pancakes seem half-finished unless they’re topped with butter and maple syrup. But we’ve been putting a little (and sometimes a lot) maple syrup in all manner of recipes:
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Spicy-Sweet Cole Slaw

This recipe is from Runamok Maple – to see all of the company’s mouth-watering maple syrup recipes, click here!

INGREDIENTS

Slaw:
½ red cabbage, grated
1 large carrot, peeled and coarsely grated
Kernels from 1 ear fresh corn *or* 1 apple, peeled and grated
½ Cup chopped cilantro or parsley

Vinaigrette:
1 Tbsp fresh lime juice
1 Tbsp Roasted Pumpkin Seed Oil or Roasted Walnut Oil
1 Tbsp Extra Virgin Olive Oil
1 tsp Runamok Merquén Infused Maple Syrup (or more to taste)
½ tsp Salt
Fresh Ground Black Pepper

STEPS
Combine all of the vegetables in a mixing bowl. In a separate bowl, blend the vinaigrette with a fork then pour over the slaw. Toss gently to coat all the other ingredients and serve. Makes about 4-6 servings.

Makes a dynamite topping for Carolina-style BBQ sandwiches.

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