HICKORY MOCHA TOPPING

Ingredients
2 Egg whites
¾ cup FALLING BARK FARM® HICKORY SYRUP
2 tsp. Instant Coffee
¼ cup sugar
½  tsp. FALLING BARK FARM® PURE VANILLA EXTRACT

Directions:
Place egg whites in chilled bowl and beat until stiff. Fold in FALLING BARK FARM® HICKORY SYRUP, FALLING BARK FARM® PURE VANILLA EXTRACT, instant coffee, and sugar. Whip again to thicken.

 

HICKORY SYRUP SALAD DRESSING

Ingredients
1 small minced shallot
2 garlic cloves minced 1 TBS stone ground mustard
1/4 cup orange juice
1/4 cup cider vinegar
1/3 cup FALLING BARK FARM® HICKORY SYRUP
2 cups olive oil

Directions:
Combine all ingredients but oil. Emulsify and slowly add oil with a hand whisk, the slower, the thicker. Season with sea salt to flavor.

 

HICKORY WHIPPED CREAM

Ingredients
1 cup heavy whipping cream
¼ cup FALLING BARK FARM® HICKORY SYRUP

Directions:
Chill a metal bowl in the freezer. Remove bowl from freezer and add heavy whipping cream. Beat cream with a hand mixer, as the cream begins to thicken gradually drizzle in the FALLING BARK FARM® HICKORY SYRUP. Continue to beat until whipped cream is stiff.

 

HICKORY BUTTER FROSTING

Ingredients
½ cup butter
6 Tbsp. FALLING BARK FARM® HICKORY SYRUP
¼ cup chopped pecans
3 cups confectioner’s sugar

Directions:
Thoroughly cream butter and confectioner’s sugar adding FALLING BARK FARM® HICKORY SYRUP until light and spreadable. Add pecans and use to frost cake.

 

HICKORY RED WINE DESSERT GLAZE

Ingredients
1 lb. Frozen Berries
½ cup Cabernet Sauvignon or Merlot
½  cup FALLING BARK FARM® HICKORY SYRUP
2 Tbsp. Orange Juice
1 Tbsp. Cornstarch
1 Tbsp. Cold Water

Directions:
Mix berries, wine, orange juice, and  FALLING BARK FARM® HICKORY SYRUP in a saucepan and bring to a boil. Simmer for 15 minutes or until the berries are thawed and the mixture is bubbly. Mix cornstarch and water then add to pan. Boil to 2-3 minutes then cool mixture for 10 minutes. Serve with cake, ice cream, or any delicious dessert. Pair with a fresh mint sprig garnish.

 

HICKORY ROSEMARY SAUCE

Ingredients
2 tsp. Shallots
1 Tbsp. Butter
1 Tbsp. Extra Virgin Olive Oil
2 tsp. Garlic (minced)
1 Tbsp. Fresh Rosemary
1/4 tsp. Red Chili Pepper Flakes
1/2 cup Red Wine
1/2 cup FALLING BARK FARM® HICKORY SYRUP
Salt and Pepper to taste

Directions:
Place butter and olive oil in a medium-sized saucepan over medium-low heat. Add shallots, garlic, rosemary and red pepper flakes. Sauté until shallots begin to turn translucent.  Whisk in wine and FALLING BARK FARM® HICKORY SYRUP until completely blended. Add salt and pepper to taste. Remove for heat. Allow sauce to cool, at which time it can be used for a marinade, basting liquid, or as a garnish for a meal, vegetarian or not, and as a table side sauce.

 

WHITE PEACH BOURBON HICKORY SYRUP

Ingredients
1 cup FALLING BARK FARM® HICKORY SYRUP
4 White Ripe Peaches (peeled, pitted, and cut into eighths)
¼ cup coarsely chopped toasted pecans
½ cup CATOCTIN CREEK ROUNDSTONE RYE WHISKEY (optional)

Directions:
Heat FALLING BARK FARM® HICKORY SYRUP over low heat in medium saucepan. Add peaches, pecans and CATOCTIN CREEK ROUNDSTONE RYE WHISKEY and let simmer for 10 minutes.