Dressings, Sauces & Marinades
 

Special Vermont Maple Barbecue Marinade

Recipe from Lee Light, Hollister Hill Farm, Marshfield, VT.

2 lbs. spareribs or chicken
1/2 c. Vermont maple syrup (the darker, the better)
1/2 c. cider vinegar
1/3 c. soy sauce (I like Tamari soy sauce)
2 tsp. of cinnamon
2-3 cloves of finely chopped garlic

For ribs, par-boil for 30-45 minutes or until fork tender. Chicken does not need to be precooked. Mix remaining ingredients together for marinade. Marinate the meat for at least 2-3 hours, turning frequently. Grill until well browned on all sides. Enjoy!

French Maple Dressing

Recipe from Aline Bouchard, Franklin, VT.
Winner : Preserves, Sauces, Dressings - Vermont Maple Festival 2003

1 c. salad oil
2/3 c. ketchup
1/2 c. apple cider vinegar
1/2 c. + 1 tbsp. dark maple syrup
2 tbsp. minced onions
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 tsp. paprika

Put all ingredients in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.