The Kitchen
Buttermilk Biscuits
2 c. Flour
1 tbsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 stick, 8 tbsp Unsalted Butter
1 tbsp Watson’s Barrel-Aged Maple Syrup
3/4 cup Buttermilk
Flake salt
The most important thing when making buttermilk biscuits: keep everything cold! If your butter melts before the biscuits are put in the oven, then the layers won’t expand. One hour before you start, put the stick of butter in the freezer.
Pre heat oven to 450°.
Add all dry ingredients in a bowl and whisk to combine; flour, baking powder, baking soda, and salt.
Using a cheese grater, grate the stick of butter into the flour mixture. This will make small shreds of butter easy to distribute into the mixture. Mix in with a spoon.
Combine buttermilk and Watson’s syrup in a cup and whisk until homogenous.
Add wet ingredients to dry and stir with a spoon.
Once combined, turn out on a clean counter top. Try to touch the dough as little as possible. Melting butter is bad. Using a rolling pin and a bench knife, roll dough into a 6”x12” square. Fold dough into itself, like a letter. Repeat this 4-5 times to create layers in the dough. Use a little bit of flour on your hands and the work surface to keep things from sticking.
Once laminated, roll dough out to 1/2” thickness and cut biscuits. Here you can use a knife and make square biscuits, or a round biscuit cutter. Any off cut pieces can be rolled into another biscuit, but it won’t have the same lamination as the others (we’ll call this on a bonus snack).
Space cut biscuits out on a parchment lined baking sheet. Brush tops with buttermilk and sprinkle on flake salt. Bake for 12-15 min or until golden brown on top.
Maple Pecan Brie
1 Round of Brie Cheese
3 Tablespoons of Watson’s Barrel-Aged Maple Syrup
1/2 Teaspoon Cinnamon
1/2 Cup Chopped Pecans
Small bowl combine syrup, pecans and cinnamon. Pur mixture over brie cheese. Bake for 10 minutes at 350 or until softened. Remove and let cool for 5 minutes.
Serve immediately with sliced baguette and apple slices
Maple Drizzle Brussels
Cut brussels in half and place in large skillet with butter and chopped up bacon. Continue to stir frequently for 30 minutes.
While cooking boil 2 tablespoons of butter with 2 tablespoons of maple syrup.
For extra crispy sprouts cook an additional 10 minutes.
Drizzle with maple mixture or syrup right out of the bottle
Watson’s Maple Cranberries
1 Bag of Fresh or Frozen Cranberries
2 Pears finely chopped
1 Orange Fresh Squeezed
Orange Zest
2/3 Cup Watson’s Barrel-Aged Maple Syrup
Maple Carrots
1lb Carrots
2 Tablespoon Butter
1/8 Cup Watson’s Barrel-Aged Maple Syrup
2 Tablespoons Bourbon of choice (this can be omitted)
Salt & Pepper to Taste
Line pan with carrots
Thin slices of butter on top of carrots
Cook for 20 minutes at 350 Degrees
In sauce pan heat to a boil butter, Syrup and Bourbon
Generously brush mixture onto carrots and then cook for another 10 minutes
Maple Baked Acorn Squash
1 Acorn Squash
1 Tablespoon Unsalted Butter
1 Tablespoon brown sugar
3 Teaspoon Watson’s Barrel-Aged Maple Syrup
Dash of Salt
Preheat oven to 400. Carefully cut the acorn squash in half from stem to tip. Scrape the inside until smooth. Score the inside with a pairing knife.
Pour 1/4 inch water over the bottom of pan. Rub 1/2 tablespoon butter into the inside of each half and sprinkle with salt. Crumble teaspoon of brown sugar into center of each half and drizzle with maple syrup.
Bake for 1 hour to 1 hour and fifteen minutes until tops are nicely brown and squash is soft.
Maple Balsamic Vinaigrette
1/4 cup extra-virgin olive oil
2 teaspoon balsamic vinegar
1 teaspoon Dijan Mustard
1 Tablespoon Watson’s Barrel-Aged Maple Syrup
Salt & Pepper to taste
Combine all ingredients, whisk until well combined.
Place in jar with lid and refrigerate for up to 2 weeks.
Maple Ice Cream
Scoop of your favorite vanilla ice cream drizzled with Watson’s Barrel-Aged Maple Syrup
Drizzle that Pie
Pumpkin Pie or Apple Pie are great with a little maple drizzle!