Recipes

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.

Ingredients2 Egg whites¾ cup FALLING BARK FARM® HICKORY SYRUP2 tsp. Instant Coffee¼ cup sugar½  tsp. pure vanilla extract Directions:Place egg whites in chilled bowl and beat until stiff. Fold in FALLING BARK FARM® HICKORY SYRUP, pure vanilla extract, instant coffee, and sugar. Whip again to thicken.

Ingredients:1 1/2 oz FALLING BARK FARM® HICKORY SYRUP2 1/8 oz  FALLING BARK FARM® PREMIUM RAW HONEY1/4 cup Vegetable Oil2 Tbsp. Soy Sauce Directions:Mix all ingredients in a small bowl. Place chicken in a glass bowl, pour marinade over chicken and cover. Refrigerate 4 to 6 hours. Grill chicken 4 minutes on each side or until cooked thoroughly.

Ingredients:1 1/2 oz FALLING BARK FARM® HICKORY SYRUP2 1/8 oz  FALLING BARK FARM® PREMIUM RAW HONEY3/4 oz  Dijon Mustard1/2 tsp. Dried Thyme1/2 cup Orange Juice1/2 cup Balsamic Vinegar3/8 oz Minced Garlic8 1/8 tsp. Orange Liqueur or Port Directions:Mix all ingredients in a small saucepan and simmer on medium heat for 5 minutes. Place meat and marinade in a sealable plastic bag for 4-12 hours. Grill to desired temperature.