HICKORY GLAZED SALMON

Ingredients
1/2 cup FALLING BARK FARM HICKORY SYRUP
4- 8 oz Salmon Filets
2/3 cup Butter
1/2 tsp. fresh or dried dill
1/4 cup Dijon Mustard

Directions:
Set Salmon aside. Mix remaining ingredients into saucepan and melt over low heat until smooth. Grill or broil Salmon, basting and turning until flaky and done. Glaze with remaining sauce.

 

CHINESE RIBS

Ingredients
1/3 cup FALLING BARK FARM HICKORY SYRUP
¼ cup hoisin sauce
6 garlic cloves minced
3 Tbsp. dry sherry
¾ tsp. Mrs. Dash
5 lbs. baby back ribs

Directions
Preheat oven to 400°F
Mix all ingredients in a small bowl.Place ribs in marinade for two to three hours or overnight.  Bake ribs uncovered for 30 mins, basting occasionally. Reduce heat to 350°F, cooking until tender.

 

TERIYAKI CHICKEN

Ingredients
¼ cup FALLING BARK FARM HICKORY SYRUP
½ cup red wine vinegar
3 Tbsp. mustard
4 Tbsp. soy sauce
4 cloves of garlic crushed

Directions:
Preheat oven to 350°F
Measure and set aside at least 1/4 cup marinade sauce to drizzle over potatoes or noodles. Marinate any skinless chicken pieces in above ingredients for at least four hours or overnight. Bake for one hour turning and basting until juice is almost gone. Serve with mashed potatoes. Drizzle reserved marinade sauce over potatoes.

 

HICKORY DIJON GLAZED PORK ROAST

Ingredients
2-3 lbs. boneless pork loin roast
1/3 cup FALLING BARK FARM HICKORY SYRUP
3 Tbsp. Dijon mustard
2 Tbsp. Soy Sauce
salt and pepper
raw carrots and potatoes

Directions:
Preheat oven to 350°F
Stir together FALLING BARK FARM HICKORY SYRUP, mustard, and soy sauce. Brush over entire roast. In shallow roasting pan, pour remaining sauce heavily over roast and drizzle over carrots and potatoes. Roast in oven, basting meat and vegetables with pan juices at 20 minute intervals until internal temperature reaches 155-160°F, and vegetables are tender. (1- 1 ¼ hrs.). Remove roast, slice, and serve with vegetables. Serve au jus or use drippings to make gravy.

 

ISLAND PORK CHOPS

Ingredients
4 Pork Chops
4 Tbsp. Olive Oil
1 tsp. Salt
2 tsp. Ground Cumin
2 tsp. Chili Powder
2 tsp. Cinnamon
For Glaze:
1 cup Brown Sugar
2 tsp. Minced Garlic
2 Tbsp. Tabasco Sauce
1 cup FALLING BARK FARM HICKORY SYRUP

Directions:
Preheat oven to 450°F
In a small saucepan combine ingredients for the glaze simmer until brown sugar dissolves. Rub pork chops with olive oil and season with salt, ground cumin, chili powder, and cinnamon. Place on a rack in a shallow pan and top with glaze. Bake in oven for 10 minutes. Plate and drizzle with pan drippings. Garnish with sliced mangoes and oranges.

 

HICKORY HAM PEACHES

Ingredients
1 egg (beaten)
1/2 cup soft bread crumbs
1 lb. ground, cooked ham
1/8 tsp. cloves
6 peaches (halved and pitted)
1 tsp. Prepared Mustard
1 cup FALLING BARK FARM HICKORY SYRUP
Parsley for Garnish


Directions:

Preheat oven to 350°F
Combine egg, bread crumbs, mustard, and ham. Hand-shape into 12 balls. Place each ham ball in the center of each peach half. Bake for 25 minutes in a shallow, greased pan. Baste once or twice with FALLING BARK FARM HICKORY SYRUP to prevent the ham balls from drying out. 5 minutes prior to the baking time’s finish, remove the pan from the oven, garnish with chopped parsley, and then continue baking. Pairs well with the HICKORY ROSEMARY SAUCE.