Recipes — breakfast

Ingredients½ cup FALLING BARK FARM® HICKORY SYRUP6 Large Eggs2 cup Whole Milk1 tsp. pure vanilla extract¼ tsp. salt6 slices challah bread4 Tbsp. unsalted butter4 Tbsp. vegetable oil2 Tbsp. Granulated Sugar¼ cup heavy cream¼ cup peach puree4 slices of day-old brioche bread (sliced ½ inch thick)Fresh Mint Sprigs for garnish Directions:Whisk together eggs, sugar, and salt in a large bowl. Add milk, heavy cream, peach puree, FALLING BARK FARM® HICKORY SYRUP and pure vanilla extract, and whisk until combined. Place brioche in a large baking dish. Pour custard over and turn to coat. Let sit for 5 minutes. Heat 2 Tbsp. of unsalted butter and 2...

Ingredients½ cup FALLING BARK FARM® HICKORY SYRUP3 eggs1/3 cup milk½ tsp. vanilla¼ tsp. salt6 slices Challah bread2 Tbsp. butter Directions:Beat together FALLING BARK FARM® HICKORY SYRUP, eggs, milk, vanilla, and salt. Place slices of bread in a 9×13 inch dish in a single layer. Pour batter evenly over bread. Cover and refrigerate for at least 3 hours. Melt butter on griddle. Add slices and brown both sides. Pour FALLING BARK FARM® HICKORY SYRUP generously over bread and enjoy.

Ingredients1/2 cup FALLING BARK FARM® HICKORY SYRUP3 lbs. Ground Venison1 lb. Ground Pork Fat2 tsp Thyme2 tsp Salt2 Tbsp. Rubbed Sage1 tsp Fine Black Pepper6 Tbsp. cold water Directions:Combine venison and pork fat. Mix the spices, FALLING BARK FARM® HICKORY SYRUP, and water. Pour over meat and mix well. Form into patties and fry in skillet on medium/low heat until cooked through.