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 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 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.