About to introduce a new flavor into the mix, a Maple Rosemary Jerky, and then we get slammed with 80 degree weather for almost two weeks in the middle of March. Not complaining too much, as it was beautiful to get outside and enjoy the sun. But, that weather took a toll on our maple producing. After talking with many local maple producers, some have already stopped collecting sap, as it can't sit in warm weather without affecting the flavor of the product. Sap is slowly running out of the trees, leaving sugar houses with at least 50% less than what they should have accumulated. That being siad, I have decided to utilize the last remaining maple I have from last years supply, thanks to Shaker Hill Sugarworks in Starksboro, and only produce this jerky for a limited time. Hoping for a better season next year, but here's a fun recipe...enjoy!
Maple Balsamic Vinaigrette
Makes about 2 cups
2 shallots, finely minced
1 clove garlic, minced
2 stems rosemary, minced
4 tablespoons maple syrup
1/3 cup Balsamic vinegar
2 tablespoons whole grain mustard
1 1/2 cups Frantoia olive oil
Salt and freshly cracked pepper to taste
Begin by adding all ingredients, except oil salt and pepper, into a medium sized mixing bowl, and mixing until thoroughly combined. Place the mixing bowl on a "towel nest" to prevent the bowl from spinning while slowly drizzling in olive oil and simultaniously whisking, to prevent the dressing from seperating. Taste, season with salt and pepper, and tas
Maple Balsamic Vinaigrette
Makes about 2 cups
2 shallots, finely minced
1 clove garlic, minced
2 stems rosemary, minced
4 tablespoons maple syrup
1/3 cup Balsamic vinegar
2 tablespoons whole grain mustard
1 1/2 cups Frantoia olive oil
Salt and freshly cracked pepper to taste
Begin by adding all ingredients, except oil salt and pepper, into a medium sized mixing bowl, and mixing until thoroughly combined. Place the mixing bowl on a "towel nest" to prevent the bowl from spinning while slowly drizzling in olive oil and simultaniously whisking, to prevent the dressing from seperating. Taste, season with salt and pepper, and tas