Maple BBQ Sauce
Erik Waring • June 29, 2017
Maple BBQ Sauce Makes 24 ounces
1 1/2 T cooking oil
1/2 small white onion, diced
1/2 T minced fresh ginger
2 cloves of fresh garlic, smashed
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
1/2 cup cider vinegar
1/4 cup water
3 oz. tomato paste
1/4 cup soy sauce
2 T sesame oil
1 cup pure Vermont maple syrup
1 1/2 T dried ground mustard
1/8 tsp. dried thyme
1/2 T Kosher salt
In a wide sauce-pot add the oil, onion, ginger, garlic, cayenne pepper, and black pepper. Saute until the onion becomes translucent. Add vinegar, water, tomato paste, soy sauce, sesame oil, and Vermont maple syrup. Break the tomato paste up with a whisk until the liquid is consistent in appearance.
Add the remainder of the ingredients, but only add half of the salt. Simmer on low heat for 30 minutes. Puree the sauce with a stick blender or an upright blender. Add the remainder of the salt to your taste.
Place in a large Mason jar (make sure the jar is clean and do not reuse an old lid as it will flavor the sauce!) and refrigerate for up to two weeks.
Add the remainder of the ingredients, but only add half of the salt. Simmer on low heat for 30 minutes. Puree the sauce with a stick blender or an upright blender. Add the remainder of the salt to your taste.
Place in a large Mason jar (make sure the jar is clean and do not reuse an old lid as it will flavor the sauce!) and refrigerate for up to two weeks.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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