Recipes

Maple Cornbread

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1 cup All-Purpose Flour

1 cup yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1 cup whole milk

1/4 cup maple syrup

1/4 cup (4 tablespoons) melted butter

2 large eggs


  1. Preheat your oven to 425°F. Lightly grease or oil an 8" x 8" square or 9" round baking pan. 
  2. In a medium-sized mixing bowl, whisk together the flour, cornmeal, baking powder and salt until thoroughly combined.
  3. In a small bowl, or in a large measuring cup, whisk together the milk, maple syrup, melted butter and eggs. 
  4. Add the liquid mixture to the dry ingredients and stir just until moistened. 
  5. Pour the batter into the prepared pan, and bake the cornbread for about 20 to 25 minutes, until it's lightly browned and a cake tester inserted into the center comes out clean.
  6. Serve warm, or store, covered, for 3 days at room temperature. Freeze for up to a month.

Maple Cinnamon Buns

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Dough

1 cup  whole milk

1 2/3 cup granulated sugar

1 and 1/2 tablespoons yeast

1/2 cup unsalted butter, softened to room temperature and cut into 4 pieces

2 large eggs, at room temperature

1/2 teaspoon salt

4 and 1/2 cups all-purpose flour, plus more for dusting/rolling

Filling

1/2 cup unsalted butter, softened to room temperature

1/4 cup pure maple syrup

1/4 cup granulated sugar

1 Tablespoon ground cinnamon

Maple Icing

1 and 1/2 cups confectioners' sugar

2 Tablespoons pure maple syrup

2 Tablespoons whole milk


*We substitute maple sugar for white granulated sugar using a one to one ratio.  


Find the full recipe here.

Maple Pork Chops

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4 pork chops

2 Tbsp butter

1/4 cup minced onion

1 Tbsp apple cider 

1 teaspoon chili powder

1/2 teaspoon pepper

1/4 cup maple syrup

1/4 cup water

1-2 Tbsp Worcestershire sauce

Salt to taste

About 1 tbsp flour to thicken the gravy


*These delicious pork chops are a great easy dinner that are nothing shy of flavor. Find the full recipe here.


The Gateway Farm Birch Burger

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1 lb lean ground beef

1/8-1/4 cup of Gateway Farm birch syrup 

(depends on preference, we use the full 1/4)

1.5 teaspoons rosemary (fresh or dry)

1 teaspoon minced garlic

1 teaspoon course ground dijon mustard             

Choice of Toppings: caramelized onions, arugula, sweet pickles, garlic aioli, cheddar cheese, etc


Combine all ingredients, form and cook to preference.  Grill for best results.

Birch Salad Dressing

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1 Tbsp avocado oil

1 Tbsp birch syrup

1 Tbsp balsamic vinegar

1 tsp Dijon mustard

1 Tbsp minced shallots


Whisk together the oil, birch syrup, vinegar and mustard in a small bowl. Stir in shallots. Store dressing in fridge for 4 to 7 days.

Maple Blondies

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11 tablespoons unsalted butter, half melted

1 cup packed light brown sugar

1 1/8 teaspoon salt

1/2 cup plus 2 tablespoons maple syrup, divided

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 teaspoon baking soda

1 3/4 cups walnuts, chopped, divided


  1. Adjust oven rack to upper middle position and preheat oven to 375°F. Line a 9- by 9-inch baking pan with parchment paper or foil, allowing edges to hang over the sides like a sling. Grease pan.
  2. Stir butter with brown sugar and salt in large bowl. Stir in 1/2 cup maple syrup and egg until combined. Add flour and baking soda to bowl and stir until completely combined. Stir in 1 1/2 cups walnuts.
  3. Spread into prepared pan and smooth the top. Drizzle remaining 2 tablespoons maple syrup over top and swirl into batter. Sprinkle with remaining 1/4 cup walnuts. 
  4. Bake until golden and just set in center (but is still jiggly), about 25 minutes. Avoid over baking. Transfer pan to wire rack to cool, about an hour. Grab sling and lift blondies out of pan to cut.