Recipes

Ingredients2 tsp. Shallots1 Tbsp. Butter1 Tbsp. Extra Virgin Olive Oil2 tsp. Garlic (minced)1 Tbsp. Fresh Rosemary1/4 tsp. Red Chili Pepper Flakes1/2 cup Red Wine1/2 cup FALLING BARK FARM® HICKORY SYRUPSalt 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,...

Ingredients1 lb. Frozen Berries½ cup Cabernet Sauvignon or Merlot½  cup FALLING BARK FARM® HICKORY SYRUP2 Tbsp. Orange Juice1 Tbsp. Cornstarch1 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.

Ingredients½ cup butter6 Tbsp. FALLING BARK FARM® HICKORY SYRUP¼ cup chopped pecans3 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.

Ingredients1 cup heavy whipping cream¼ 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.

Ingredients1 small minced shallot2 garlic cloves minced 1 TBS stone ground mustard1/4 cup orange juice1/4 cup cider vinegar1/3 cup FALLING BARK FARM® HICKORY SYRUP2 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.