Our favorite recipes...

Maple-Garlic Marinated Pork Tenderloin

1 1/2 pounds pork tenderloin

Combine mustard, sesame oil, garlic, pepper and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours or overnight.

Preheat grill for medium-low heat.

Remove pork from marinade and set aside. Transfer remaining marinade to a small saucepan and cook on the stove over medium-low heat for 5 minutes.

1/2 cup maple syrup
1/4 cup soy sauce
1/4 cup sherry
1/4 cup ginger
3/4 tsp dry mustard
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt

Marinate overnight with your favorite meat dish or baste as a sauce on the grille.

Maple Glazed Carrots

8 medium carrots
3 tbsp butter
1/4 cup maple syrup
1/2 tsp brown sugar

Slice carrots. Cook until tender. Melt butter. Add maple syrup and brown sugar. Simmer carrots in maple syrup mixture until glazed. (Try this on pork chops!)

Spicy Maple Syrup Salad Dressing

2 tbsp maple syrup
1 tbsp horseradish sauce
4 tbsp red wine vinegar
5 tbsp olive oil
1 clove garlic, finely crushed

Mix all ingredients together thoroughly. Chill and serve with salad or raw vegetables.

1/2 teaspoon of salt

Preheat broiler. Put corn relish in a medium sized bowl and add 1/4 teaspoon of salt.

Sprinkle 1/4 teaspoon salt over salmon. Broil salmon 4 inches from heat for 7 minutes or until just cooked through. Spoon corn relish over hot salmon, broil for one minute and serve.

Emeril’s Louisiana Crab Cakes with Corn Relish

1 tablespoon olive oil
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped red bell peppers
Mayonnaise, recipe follows
1 1/2 cups plus 2 tablespoons dried fine bread crumbs
2 tablespoons Essence, recipe follows
1 pound jumbo lump crabmeat, picked for shells and cartilage
1/2 cup all-purpose flour
1 egg
1/2 cup whole milk
1/2 cup vegetable oil
Root Cellar Preserves Corn Relish

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes. Remove from the heat and let cool.

Combine the mayonnaise, a little at a time, with the cooked vegetables, 1/2 cup plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the Essence in a large bowl, and mix well. Gently fold in the crabmeat.

Combine the flour with 1 1/2 teaspoons of the Essence in a shallow bowl and mix well. Combine the remaining 1 cup of bread crumbs with the remaining 1 1/2 teaspoons of Essence in another bowl. Whisk 1 egg with the milk in another bowl.

Using your hands, form mini cakes with the crabmeat mixture, packing gently but firmly. Dredge each crab cake in the flour mixture, then in the egg wash, then the bread crumb mixture, shaking to remove any excess breading.

Cheese Plate with Pickles

Plowman’s Lunch

Easy Stuffed French Bread

Half the French bread lengthwise. Hollow out the loaf slightly. Spread crème cheese on the top and bottom halves. Fill with cheddar, onions, olives, pickles and ham. Hold on with two hands and enjoy!