Meats

Lamb and Eggplant Maple Curry (as demonstrated on VPT Cooks)

Recipe from Chef Doug Mack, The Inn at Baldwin Creek, Bristol, VT.

20 oz. leg of lamb, cut into cubes
2 c. eggplant, peeled and diced
1/2 c. red onion, chopped finely
2 tbsp. oil
For the sauce:
2 tbsp. all-purpose flour
4 oz. butter
1/2 c. light soy sauce
1/4 c. maple syrup
1 c. ketchup
1 c. red wine
1/4 c. brandy
1 tsp. Dijon mustard
1 tbsp. curry powder

Make the sauce:
In a medium sauce pan, heat the butter; when melted add flour, stirring constantly for 3-4 minutes. Add the remaining ingredients Simmer for 15 minutes. Transfer to a blender and puree until smooth.

To assemble:
In a medium sauce pan, heat the oil. Add the onion and lamb; saute until the meat is browned and the onion is clear, about 5 minutes. Add the eggplant and then the sauce. Simmer over low heat for another 15 minutes. Serve over rice with a fruit chutney on the side.

Maple Crunch Chicken

Recipe from Pauline Couture, Couture’s Maple Shop Bed and Breakfast, Westfield, VT.

Melt 1/2 c. butter in a pan in a 350 degree oven. Beat 2 eggs and 1/4 c. maple syrup together. Coat chicken with egg mixture and then roll in instant oatmeal and salt. Bake until tender, turning 2-3 times.

Maple Teriyaki Salmon

Recipe from Catherine Stevens, Jericho, Vt

1/3 c. apple juice
1/3 c. pure Vermont maple syrup
3 tbsp. soy sauce
2 tbsp. finely chopped onion
1-2 minced garlic cloves
4 salmon fillets

In a bowl, combine the first five ingredients; remove 1/2 c. for basting (cover and refrigerate). Pour remaining marinade into a large resealable plastic bag. Add salmon, seal bag and turn to coat both sides. Refrigerate for 1-3 hours.

Drain and discard marinade. Broil salmon 4" from heat for 5 minutes. Baste with reserved marinade and broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.

Maple Sausage Chili

Recipe from April Purinton-Hill
 
1 1/2 lbs ground beef (not too lean 85% or less)
1 1/2 lbs Sausage meat
1 Very large onion chopped
1 Large Green Pepper Chopped (great if you leave it in strips too, makes a heartier chili)
3 or 4 cloves of garlic (or more) what ever you prefer. Chop.
Two very large cans of stewed tomatoes ( you can buy them with onion, celery and green pepper added to them, those work great too. Home canned or stewed tomatoes are delicious as well)
1 14.5 oz can of tomato sauce
3 1/2 Tbs. of Chili powder (hot or regular)
1/2 tsp. of Cumin
A healthy good pinch of fresh Basil
1/4 tsp. of good black pepper (fresh ground if possible)
1/4 cup of A Dark or Grade B maple syrup (or more!)
2 14.5 oz cans of Dark Red Kidney Beans drained and rinsed.
1 lb of shredded aged cheddar cheese

This is a great recipe if you have a good hour after work to do right on the stove top, or you can brown all the meats and throw everything into a crock pot on low for eight hours.
-Chop Garlic, Onion and Pepper
-Brown all the meats together in one pan, you can drain the fat off if you wish, leaving some really adds good flavor.
-As the meat is browning add the onion, peppers and garlic to the meat to soften.
-When the meat is completely browned, add the stewed tomatoes and the tomato sauce and the chili powder, cumin, 1/2 of fresh basil.
-Allow this mixture to simmer on low for a good hour or more, stirring frequently.
-When the stewed tomato have cooked down completely, add the 1/4c of Dark Maple Syrup, drained kidney beans and the rest of the fresh basil. Stir these ingredients in until they too are warmed through.
-Serve with lots of shredded aged cheddar on top. Enjoy!!
This is a great recipe for kids too, cut up a loaf of baguette bread and slice length wise, rub with fresh garlic and pile the chili on, add lots of cheddar, toast in oven just till cheese is melted. Let the kids help, an easy way to get good protein and calcium into them.

Maple Pepper Steak

1/2 cup maple syrup (medium to dark)
1/4 cup olive oil
1 Tbs coarsely ground pepper
4 peeled garlic cloves
1/2 tsp salt
1 Tbs chopped thyme or chives
Combine above ingredients in blender or food processor and blend. Put half of the marinade in a zip-lock plastic bag or glass bowl and add 4 individual steaks (tenderloin or rib eye) and refrigerate for 1-4 hours. Remove steaks from marinade and discard marinade. Grill beef, basting with remaining marinade.