RECIPES

Ingredients // 1 pound thick-cut Bacon, cut into ¾ - inch pieces 2 small Sweet Onions, peeled and thinly sliced 1 large Shallot, peeled and very thinly sliced ½ cup Under The Bark Maple Syrup ¼ cup Balsamic Vinegar 2 Tablespoon Dijon Mustard 2 teaspoon Worcestershire Sauce Salt & Pepper   Directions // 1. Set a large Dutch over or heavy skillet over medium-high heat. 2. Add the bacon and cook, stirring occasionally until it begins to brown and crisp. about 15-20 minutes. 3. Keep all the bacon fat in the pan; do not discard. 4. Lower the heat to medium....

Ingredients // 4 cups of fresh Vegetables, such as cauliflower, broccoli, squash, carrots, brussel sprouts. 1 teaspoon Garlic powder 1 teaspoon dried Rosemary Salt & Pepper 3 Tablespoons olive oil 2 Tablespoons Under The Bark Ginger Maple Syrup 2 Tablespoons Under The Bark Habanero Maple Syrup   Directions // 1. Wash and chop the veggies. 2. Spread out on a parchment paper lined pan. 3. Drizzle with oil and season to your liking. 4. Then drizzle with the ginger and habanero maple syrup. 5. Roast at 400 degrees for about 30 minutes, stirring halfway through.  

Ingredients // 50 frozen Meatballs (pre-made or homemade) ¾ cup Under The Bark Bourbon Maple Syrup ½ cup Ketchup or 8oz can of tomato paste 1 Tablespoon Soy Sauce ¼ tsp Garlic Powder 1 Tablespoon Corn Starch 2 Tablespoons Cold Water   Directions // 1. Place the meatballs in the crockpot on low. 2. Mix the syrup, ketchup, soy sauce and garlic power in a saucepan and bring to a boil stirring frequently. 3. Combine the corn starch with water. 4. Once the syrup mixture is boiling, stir in the corn starch. 5. Stir continuously for about one minute; remove...

Ingredients // ¾ cup Under The Bark  Bourbon Maple Syrup ½ cup Apricot preserves 1 Tablespoon Dijon Mustard 1 teaspoon Cinnamon 2 Tablespoons Butter   Directions //  1. Combine all ingredients in a small saucepan. 2. Heat over medium heat, stirring occasionally. 3. Reduce down until thick and syrupy, about 10-15 minutes. Excellent on ham and salmon.