Full Armor Farm recipes
BIRCH BBQ SAUCE
A great marinade, grilling or roasting sauce for wings and ribs: 1 can tomato paste w/ Water (fill the can up), 1 tbs tamari or soy sauce 2 tbs apple cider vinegar, 1/2 teaspoon Tabasco Sauce, 2 teaspoons ground mustard, 3 tbs birch syrup, Season to taste with red pepper
Maple Balsamic Dressing
Ingredients: 3 tablespoons balsamic vinegar,2 tablespoons Full Armor Farm maple syrup, Juice of 1 lime (about 1 tablespoon),1 clove garlic, minced, 1 teaspoon finely chopped fresh cilantro, 1 teaspoon dry mustard, 1 cup extra-virgin olive oil, Salt and freshly ground black pepper
Combine the vinegar, maple syrup, lime juice, garlic, cilantro, and mustard in a food processor or blender. With the motor running, slowly pour the oil in through the feed tube until the dressing is emulsified. Add salt and pepper to taste. Transfer to a bottle and refrigerate. The dressing may be stored for several weeks. Shake well before using.
Creamy Maple Syrup
Ingredients: 1 cup mayonnaise,1/2 cup Full Armor Farm maple syrup, 1/4 cup apple cider vinegar.
Whisk together the mayonnaise, maple syrup, and vinegar in a small bowl until smooth. Refrigerate, tightly covered, for at least 1 hour to let the flavors blend
Birch & Olive Dressing
Ingredients: 100ml Extra Virgin Olive Oil, 20ml Birch Syrup, pinch of pink Himalayan Sea Salt, pinch of cracked black pepper, 5g Fresh Oregano
Blend the dry ingredients together and add to the Birch and Olive Oil. Shake well to mix all ingredients, pour over green salad. Store in the fridge and mix well before using every time
baked Caramelized birch Fiddleheads
Mix ingredients into a bowl: 2oz Extra Virgin Olive Oil, 2 oz Birch Syrup 1/2 tsp of Pink Himalayan Sea Salt, cracked pepper, turmeric, garlic & onion powder, parsley. Toss fiddleheads in mixing bowl, pour onto a baking sheet pan. Sprinkle light covering of maple sugar over fiddleheads. Bake on 375 for 20-25 mins.
a l’birch duck with syrup glaze
Heat oven to 300 degrees F, score duck using knife in checker pattern (this will allow the fat to drain), place duck breast up in broiler pan. Flip duck every 60 mins for 3 hours. Next crank the oven up to 400 F, baste the whole duck with birch syrup (don’t skimp on it..drown that duck in birch). Place back in the oven for 10 mins, take out of oven and rest for 10 mins.
Duck meat pairs extremely well with birch syrup. yum.
