RECIPES — Main Dish

INGREDIENTS // 1 Shallot, finely sliced ¾ Cup Apple Cider ½ Cup Under The Bark Ginger Maple Syrup 1 Tablespoon Apple Cider Vinegar 1 Teaspoon fresh Thyme, chopped   ¾ Teaspoon Salt ½ Teaspoon Black Pepper 8 Bone-in Chicken Thighs 3 Medium pears or apple, cored and quartered   DIRECTIONS // 1. In a medium bowl, whisk shallot, cider, maple syrup, vinegar, thyme, salt and pepper.2. Place chicken in a large resealable bag. Pour marinade in a bag, seal it and refrigerate 12-24 hours, turning once or twice to coat all pieces3. Preheat oven to 400 degrees.4. Remove chicken from...

INGREDIENTS // 2 Tablespoons Under The Bark  Habanero Maple Syrup 2 Teaspoons dried rubbed sage (not ground) ¾ Teaspoon coarsely ground black pepper   ½ Teaspoon salt   ½ Teaspoon dried thyme ⅛ Teaspoon ground Nutmeg 1 Pound ground lean Turkey 2 Teaspoons coconut oil   DIRECTIONS // 1. In a small dish, combine maple syrup, sage, pepper, salt, thyme, and nutmeg.  2. Place turkey in a large bowl. Sprinkle spice mixture over meat and gently mix with clean hands, to incorporate spices evenly. 3. Divide into eight sections and shape into patties4. Heat oil in a large nonstick skillet...

INGREDIENTS // 1 cup Under The Bark Ginger Maple Syrup ⅓ cup freshly squeezed Lemon Juice  6 Garlic cloves, minced 2 Tablespoon Coconut Aminos or Soy Sauce 2lb center cut Salmon fillet, with skin. 1 bunch Scallions Salt and Pepper to taste DIRECTIONS // 1. In a small sauce pan combine, maple syrup, lemon juice, garlic and soy sauce. 2. Simmer and reduce to about 1 cup (about 30 minutes). 3. Let cool. 4. Using a clean cloth, rub the top of the plank with 1/2 cup of olive oil. 5. Arrange the scallions on the surface of the plank....

Ingredients // ½ cup Under The Bark Bourbon Maple Syrup ⅔ cup stone ground mustard 1 Tablespoon balsamic vinegar salt and pepper to taste Boneless skinless chicken breasts   Directions// 1. Combine maple syrup, mustard, vinegar, salt and pepper in a stainless steel pot.2. Slowly heat while stirring until the glaze just starts to thicken. 3. Divide the glaze in half. Use half to baste the chicken while it is being grilled, use the rest as a dipping sauce.