maple syrup

Bacon, Egg and Maple Grilled Cheese


Unable to decide between breakfast and lunch? This sweet and smoky sandwich delivers an over the top sandwich that satisfies both cravings.  Shop Farmer Nick’s and Pastured Perfect for your bacon, eggs and butter.  Check out the specially seasoned bacon.  AKF Foods has your maple syrup and don’t forget The Cheese People for the cheddar. 

 

Ingredients:

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  • 6 slices thick-sliced bacon

  • 2 tablespoons maple syrup 

  • 7 tablespoons unsalted butter, softened 

  • 4 large eggs 

  • 9 slices Cheddar (about 7 ounces), one of them quartered 

  • Eight 1/3- to 1/2-inch-thick slices brioche bread

 

Instructions:

  1.  Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes.

  2. Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half.

  3. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate.

  4. Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich.

  5. Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Recipe courtesy Food Network Kitchens

Pork Tenderloin with Maple Glaze


Maple syrup brings sweetness and warm color to the pork. Just imagine the wonderful aroma as you spoon the glaze over the tenderloins.  Shop Farmer Nick’s and Pastured Perfect for you pork and AKF Foods for your maple syrup.  Stop by Glunz Family Winery and ask for their pick of wine. 

Ingredients:

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  • 2 12- to 14-ounce pork tenderloins

  • 2 teaspoons crumbled dried sage leaves

  • 1 tablespoon butter

  • 6 tablespoons pure maple syrup

  • 6 tablespoons apple cider vinegar

  • 2 teaspoons Dijon mustard

Instruction: 

  1. Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.

  2. Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat.

  3. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.

  4. Arrange pork slices on plates. Spoon glaze over pork and serve.

Recipe courtesy of Bon Appetit  October 2000