Maple-Que Sauce

You may we wondering what is "maple-que"?  It’s basically a maple barbecue sauce…get it? "maple-que"!

This recipe was invented for a local Hemlock farm pig roast.  We tried many different recipes to get just the

right kick.  It uses ketchup, flavored apple cider vinegar, orange juice, maple syrup, mustard, lots of fresh onions, and a galore of spices.  Best slow cooked with roasts, you guests will not go away hungry!

Maple Lemon-Lime Basil Vinaigrette

Outside the saphouse we have a garden where we grow seasonal fresh vegetables, herbs and flowers. One of our best growing herbs is lemon and lime basil.  We start the plants by seed indoors in March and transplant them in May into our natural fertile valley soil.  Canadice Kitchens is a certified food processing facility in nearby Hemlock that uses our maple syrup to produce a maple-lemon and lime basil vinaigrette.  It uses local apple cider vinegar, canola oil, maple syrup, lemon and lime basil and a little Dijon mustard and lemon zest.  Many of our farmers market customers use it on fresh salad greens, green beans and cherry tomatoes.  Seafood lovers use it as a marinade for fish, especially grilled salmon. One local ice fisherman filleted a fresh trout from Canadice Lake and used our vinaigrette to grill it right on the ice.  He now wants a case!  We use no pesticides on our basil, nor any emulsifier in the vinaigrette.  Shake well before serving and refrigerate after opening.