Adobe Stock | Photo by fudio
Celebrate the Hudson Valley’s maple syrup season with a sweet balsamic vinaigrette salad, glazed salmon, pulled pork, and more.
Maple-Balsamic Vinaigrette
Courtesy of Crown Maple Syrup
Method:
Place ½ cup balsamic vinegar, ¼ cup Crown Maple syrup, 2 tsp Dijon mustard, salt and pepper to taste into a blender or food processor.
Pulse to combine, then add 1 cup olive oil in a steady stream with the motor running until the ingredients are thoroughly blended.
Pour over your favorite salad.
Dijon Maple Glazed Salmon
Courtesy of Hudson Highlands Nature Museum
Serves 4
Ingredients:
1 ½ lbs fresh salmon filet
¼ cup stone-ground Dijon mustard
¼ cup maple syrup
1 tsp salt/pepper, to taste
Method:
Preheat oven to 375 degrees.
Pat salmon dry using a paper towel.
Line a baking sheet with parchment paper or foil. Place salmon on the covered baking sheet.
In a small bowl mix mustard, maple syrup, salt, and pepper. Whisk until smooth.
Brush the mustard maple mixture on salmon, reserving a small amount for glazing later. Bake salmon for 9 minutes.
Remove from oven, brush remaining mixture on salmon. Bake for an additional 3-5 minutes until salmon flakes with a fork.
Crown Maple Lemonade
Courtesy of Crown Maple Syrup
Method:
Add ½ oz Crown Maple Amber syrup (or more, to your desired sweetness) to about one cup of water in a shaker. Add a few ice cubes and the juice of half a lemon.
Shake until the ingredients are thoroughly mixed. Pour into a medium glass and garnish with some mint. You can also substitute other citrus fruits in place of the lemon for some variation.
Crown Maple Pulled Pork
Courtesy of Crown Maple Syrup
Serves 4–6
Ingredients:
4 to 6 lbs (1.8 to 2.7 kg) boneless pork shoulder
½ cup (120 ml) Hudson Valley bourbon
¼ cup (35 g) Crown Maple sugar
2 Tbsp freshly ground black pepper, plus more to taste
1 Tbsp crushed red pepper flakes
1 tsp ground ginger
1 tsp ground allspice
1 Tbsp kosher salt, plus more to taste
¼ cup (60 ml) Crown Maple syrup
Method:
Preheat the oven to 300°F (150°C). Place the pork in a deep Dutch oven or roasting pan.
Mix the bourbon, maple sugar, spices, and salt in a bowl and pour all over the pork, turning to coat. Cover the roasting pan with a lid or foil and bake for 3 to 4 hours, checking its internal temperature halfway through. (The finished pulled pork should have an internal temperature of 195 to 200°F/90°C, and the texture will be right when the thermometer slides into the meat without resistance.)
Remove the pork from the oven, reserving the liquid, and transfer it to a cutting board. Let cool slightly, then shred the meat with two forks.
While the meat cools, cook down the remaining liquid in the Dutch oven over high heat for about 10 minutes, until it has slightly reduced and thickened. (If desired, whisk in a slurry of 1 tablespoon each of cornstarch and water to thicken.) Stir in the maple syrup and season with salt and black pepper to taste, then add the shredded meat and stir to coat with the sauce. Serve warm.
