Recipes

Ingredients4 Pork Chops4 Tbsp. Olive Oil1 tsp. Salt2 tsp. Ground Cumin2 tsp. Chili Powder2 tsp. CinnamonFor Glaze:1 cup Brown Sugar2 tsp. Minced Garlic2 Tbsp. Tabasco Sauce1 cup FALLING BARK FARM® HICKORY SYRUP Directions:Preheat oven to 450°FIn 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.

Ingredients2-3 lbs. boneless pork loin roast1/3 cup FALLING BARK FARM® HICKORY SYRUP3 Tbsp. Dijon mustard2 Tbsp. Soy Saucesalt and pepperraw carrots and potatoes Directions:Preheat oven to 350°FStir 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.

Ingredients¼ cup FALLING BARK FARM® HICKORY SYRUP½ cup red wine vinegar3 Tbsp. mustard4 Tbsp. soy sauce4 cloves of garlic crushed Directions:Preheat oven to 350°FMeasure 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.

Ingredients1/3 cup FALLING BARK FARM® HICKORY SYRUP¼ cup hoisin sauce6 garlic cloves minced3 Tbsp. dry sherry¾ tsp. Mrs. Dash5 lbs. baby back ribs DirectionsPreheat oven to 400°FMix 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.

Ingredients 1/2 cup Limited Release Falling Bark Farm Barrel Aged Hickory Syrup 4- 8 oz salmon filets 2/3 cup butter 1/2 tsp. fresh or dried dill 1/4 cup Dijon mustard   Directions: 1.  Set salmon aside 2.  Mix remaining ingredients in saucepan and melt over low heat until smooth 3.  Grill or broil salmon, basting and turning until flaky and done 4.  Glaze with remaining sauce