http://www.youtube.com/watch?v=uMD6HA8ePos The Future of the Small Family Farm

3 large chipotle chiles in adobo sauce
1/4 cup tomato ketchup
1/4 cup Coombs Family Farms ... 3 large chipotle chiles in adobo sauce
1/4 cup tomato ketchup
1/4 cup Coombs Family Farms 100% pure organic maple syrup
1 cup chicken broth
1/8 tsp ground allspice
1 tbsp onion, minced
2 large cloves garlic, smashed, peeled & minced
Salt & Pepper to taste
1 tbsp freshly squeezed lemon juice

In a blender, combine first 5 ingredients. Heat oil until hot but not smoking in medium saucepan, over moderately high heat; add onion and garlic and cook 5 minutes until golden.

Add chipotle puree, season with salt and pepper and cook over low heat until thickened, 15 minutes. Stir in lemon juice and allow to cool. Makes about 1 cup. (more) | print recipe

1 cup prepared teriyaki marinade
1/2 cup chopped onion
1/3 cup Coombs Family Farms organic ... 1 cup prepared teriyaki marinade
1/2 cup chopped onion
1/3 cup Coombs Family Farms organic maple syrup
1/3 cup fresh orange juice
1 tbsp sesame oil
1 large clove garlic, smashed, peeled & minced
Pepper to taste
2-lb beef flank or skirt steak
Fresh rosemary sprigs

Prepare grill. Mix marinade, onion, syrup, orange juice, oil, garlic, and pepper in a large bowl.

Lightly score flank steak with knife. Place steak in shallow baking dish and pour 1/2 cup marinade over, reserving 1/2 cup. Cover with plastic wrap and refrigerate for at least one hour, turning once.

Remove steak from marinade and discard marinade. Grill steak over medium coals, for about 15 minutes, turning once. Baste occasionally with reserved marinade.

Place remaining basting marinade in small saucepan, keep on low heat and reduce. Serve steak with sauce and fresh rosemary sprigs. Serves 4-6. (more) | print recipe

1 tbsp olive oil
1 large green pepper, chopped in 1/2 inch pieces
1 large red pepper
1 tbsp olive oil
1 large green pepper, chopped in 1/2 inch pieces
1 large red pepper
1 small yellow onion chopped in 1/4 inch pieces
3 tbsp balsamic vinegar
2 tbsp Coombs Family Farms 100% pure organic maple syrup
1/2 tsp dried crushed red pepper (or more to taste)
4 pork or chicken sausages, preferably hot Italian
4 submarine or large hot dog buns
2 tbsp butter

Prepare grill. Mix first seven ingredients together in large bowl to coat peppers and onions well. Grill mixture on an oiled rack above coals under just tender.

Meanwhile, prick sausages with a fork and grill on medium to low until just cooked through.

Spread butter on inside of buns and toast on grill until golden. Insert one sausage in each roll and cover with pepper onion mixture. Serves four. (more) | print recipe

1 tbsp canola oil
1 clove garlic, smashed, peeled, and minced
1 tsp cumin
1/2 tsp ... 1 tbsp canola oil
1 clove garlic, smashed, peeled, and minced
1 tsp cumin
1/2 tsp dried crushed red pepper
Pinch of cayenne pepper
1 1/2 tbsp Coombs Family Farms 100% pure maple syrup
4 tbsp fresh lime juice
Salt to taste
2 1-lb swordfish steaks

Prepare grill. Mix oil, garlic, spices, syrup and lime juice in bowl. Add salt to taste. Put fish in shallow baking dish and pour marinade over. Cover with plastic and refrigerate for up to two hours, turning once. Remove fish from marinade and discard marinade. Grill fish on an oiled rack above coals for about three minutes on each side. Serves four. (more) | print recipe

2 cloves garlic, smashed, peeled, and minced
2 tsp fresh ginger, peeled and minced
2 tbsp ... 2 cloves garlic, smashed, peeled, and minced
2 tsp fresh ginger, peeled and minced
2 tbsp olive oil
1 tbsp Coombs Family Farms 100% pure organic maple syrup
2 tbsp freshly squeezed lemon juice
3 tbsp finely chopped fresh cilantro
16 large shrimp, heads removed, deveined, and peeled but with tails on

Combine first six ingredients in a bowl. Add shrimp, and cover with plastic wrap. Refrigerate for one hour.

Skewer shrimp and grill over medium-high heat until just cooked through. Serves four as an appetizer. (more) | print recipe

2 tbsp butter
1 medium yellow onion, chopped
1 clove garlic, minced
3/4 lb ground ... 2 tbsp butter
1 medium yellow onion, chopped
1 clove garlic, minced
3/4 lb ground beef
3/4 lb ground pork
3/4 lb ground veal
1 small sour pickle, minced
2 eggs
1/2 cup seasoned bread crumbs
1/3 cup Coombs Family Farms 100% pure organic maple syrup
3 tbsp Dijon mustard
1 tsp oregano
Salt and pepper to taste

Preheat oven to 350F. Melt butter in medium saucepan on low heat. Add onion and garlic and cook until softened. Remove from heat and cool. Combine all ingredients in large mixing bowl until just blended. Place in loaf pan and cook for 30 minutes or until cooked through. (more) | print recipe

1 (6 to 8-lb) roaster chicken, giblets removed, rinsed and patted dry
2 tbsp unsalted butter, ... 1 (6 to 8-lb) roaster chicken, giblets removed, rinsed and patted dry
2 tbsp unsalted butter, softened
1/2 whole lemon
1 tbsp dried whole sage
Salt and pepper to taste
2 tbsp Coombs Family Farms 100% pure organic maple syrup

Preheat oven to 350F. Rub chicken skin with butter. Place 1/2 whole lemon in cavity. Sprinkle chicken inside and out with sage, salt, and pepper. Roast chicken for about one hour, and remove from oven. Baste with pan juices and then pour syrup over entire chicken.

Return chicken to oven and continue to baste occasionally for another hour or until thermometer inserted in thickest part of thigh registers 180F. Let stand five minutes before serving. Serves six. (more) | print recipe

2 cups navy beans
4 cups water
8 oz thick slab bacon
1 cup chopped yellow onion
2 cups navy beans
4 cups water
8 oz thick slab bacon
1 cup chopped yellow onion
2 tsp sea salt
1/2 tsp freshly ground black pepper
2/3 cup Coombs Family Farms 100% pure organic maple syrup
1 tsp dry mustard

Rinse and soak beans overnight in two inches of water in ovenproof 3 quart shallow pot.

Preheat oven to 300F. Drain beans and add 4 cups of fresh water. Bring to boil on stove top at high heat. Remove from heat, add all other ingredients and mix well. Then cover tightly and transfer to oven. Cook until just tender, or about 2 hours. Uncover and cook another 1 to 1.5 hours until top is bubbling with crispy edges. (more) | print recipe

4 thick center cut pork chops, bone-in
2 tbsp unsalted butter
Salt and pepper
1/2 ... 4 thick center cut pork chops, bone-in
2 tbsp unsalted butter
Salt and pepper
1/2 large onion, chopped
2 large apples, cored, peeled, and sliced
2 tbsp Coombs Family Farms 100% pure organic maple syrup
2 tbsp balsamic vinegar
1 tsp dried thyme

Preheat oven to 350F. Salt and pepper both sides of chops. Melt 1 tbsp of butter in large oven-proof casserole dish. Brown chops at high heat for about one minute each side. Remove chops from pan and set aside.

Reduce heat to medium low and melt remaining 1 tbsp of butter in same pan. Add onion and apples and sauté until onions are transparent, about two minutes. Add syrup, vinegar and thyme and reduce heat to low for another five minutes or until apples begin to soften. Return chops to pan and cover.

Place in oven for 20 minutes or until pork is cooked through. Depending on thickness of sauce, remove chops and reduce on oven top for another three minutes and spoon over chops. Season with salt and pepper to taste. Serves four. (more) | print recipe

2 cups flour
1/2 cup Coombs Family Farms 100% pure organic maple syrup, or 3/4 cup Coombs Family ... 2 cups flour
1/2 cup Coombs Family Farms 100% pure organic maple syrup, or 3/4 cup Coombs Family Farms maple
Sugar
1 tsp baking powder
1 tsp baking soda
1/3 cup butter
1/2 cup buttermilk (1/4 cup if using maple sugar)
1 tsp vanilla
1 cup mashed ripe banana
1 large egg
1/2 cup chopped walnuts

Preheat oven to 375F. Grease muffin tin. Combine dry ingredients in large bowl. Cut in butter, then add the buttermilk, vanilla, banana and egg. Fold in walnuts. Spoon dough into prepared muffin tins and bake for 20 to 25 minutes until golden brown.

Makes 12 muffins. (more) | print recipe

2 cups whole raw almonds
3 tbsp Coombs Family Farms 100% pure organic maple syrup
2 tsp ... 2 cups whole raw almonds
3 tbsp Coombs Family Farms 100% pure organic maple syrup
2 tsp dried rosemary
Sea salt, to taste

Preheat oven to 300F.

Combine syrup, rosemary and sea salt in bowl. Add almonds and toss to coat well. Spread on a cookie sheet and bake in middle of oven 5-8 minutes, watching carefully to make sure they don’t burn. Cool slightly and break up, then finish cooling. Nuts may be made ahead and kept in an airtight container. Serves four to six as a snack. (more) | print recipe

Seventh Generation Maple-tini
Replace sweet vermouth with Coombs Family Farms 100% pure organic ... Seventh Generation Maple-tini
Replace sweet vermouth with Coombs Family Farms 100% pure organic maple syrup, add bourbon, strain in a martini glass and serve with fresh apple slice.

Old Fashioned with VT Twist
Muddle orange and cherry in the bottom of an Old Fashioned glass with a half shot of Coombs Family Farms 100% pure organic maple syrup. Fill glass with ice, add whiskey, and top with a splash of soda.

Hot Buttered Maple Rum
Combine one tsp Coombs Family Farms 100% pure organic maple syrup, 1 tsp butter, and stick cinnamon, two cloves in a mug. Pour in dark rum and stir. Add boiling water and stir again; top with nutmeg and serve. (more) | print recipe

1 (2 to 2 1/4 lb) butternut squash, halved and seeded
2 tbsp olive oil
1 medium onion, chopped
1 (2 to 2 1/4 lb) butternut squash, halved and seeded
2 tbsp olive oil
1 medium onion, chopped
2 tbsp chopped fresh flat-leaf parsley
5 cups low-sodium chicken broth
1/4 cup Coombs Family Farms 100% pure organic maple syrup
1/2 tsp salt
1/2 tsp pepper
4 tbsp heavy cream

Preheat oven to 425F. Brush insides and outsides of squash halves with 1 tbsp of oil and place, cut sides up, on cookie sheet or in roasting pan. Bake for one hour or until squash is tender. Remove from oven and cool.

Heat remaining 1 tbsp of oil in large pot. Cook onion until softened. Scoop out squash from peel and add to onion, stirring. Add parsley. Stir in chicken broth and simmer, about 20 minutes. Add syrup, salt and pepper. Just before serving, stir in cream. (more) | print recipe

1 (12-14 lb) fully cooked ham
Whole cloves
3 tbsp Dijon mustard
1/4 cup Coombs Family ... 1 (12-14 lb) fully cooked ham
Whole cloves
3 tbsp Dijon mustard
1/4 cup Coombs Family Farms 100% pure organic maple syrup

Preheat oven to 350F. Trim fat, leaving a 1/4 inch layer. Using the tip of a sharp knife, score the fat in a diamond pattern. Insert the cloves in the crossed point of each diamond. Mix mustard and syrup together in small bowl. Pour syrup mixture onto ham and spread evenly. Bake for 1 1/2 hours, or 10 minutes per pound. (more) | print recipe

3/4 cup packed brown sugar
4 large eggs, room temperature
6 tbsp melted unsalted butter
3/4 cup packed brown sugar
4 large eggs, room temperature
6 tbsp melted unsalted butter
2/3 cup Coombs Family Farms 100% pure organic maple syrup
1 tbsp dark rum
1 tsp vanilla
1 tsp lemon juice
Pinch of salt
1 cup shelled, raw pecan halves
1 - 9” partially pre-baked pie crust

Preheat oven to 425F. Beat one egg with 1 tbsp water in small bowl; set aside. Combine brown sugar and 3 eggs in mixing bowl and mix well. Add syrup, rum, vanilla, lemon juice, salt and butter. Pour filling in crust and arrange pecans on top. Using a pastry brush, brush egg wash on crust. Bake for 20-30 minutes or until knife comes out clean.

Let stand for five minutes before serving. (more) | print recipe