Runamok Recipe Collection

Sorry to break it to you, but you shouldn’t put this syrup just on pancakes. Why? Because it’s not normal maple syrup. 

You should, however, put it in your shaker with a little whiskey, maybe an egg white or some bitters, ice and a splash of citrus. Open a bottle and drizzle it gently over habanero chili or glaze your ribs with it. Heck, even kick your grilled squash up a notch. We’ve got few recipes below that will make you question WHY ON EARTH your pantry wasn’t fully stocked with Runamok on the first day of fall! 

 

Smoked Pecan Maple & Dijon Roasted Salmon  

By Chef Michael Kloeti of Michael’s on the Hill, Vermont 

This is a recipe that is easy to throw together for a Tuesday night but elegant enough for a romantic dinner. Salmon takes really well to both smoky and sweet flavors so the Pecan Wood Smoked Maple Syrup is a no-brainer. Combine the sauce with Dijon mustard to add a tangy, salty element. The result is a very simple stunner that will get you some serious culinary cred. You can reserve some of the glaze to have on hand as extra sauce at the table. 

 

Ingredients: 

2 portions (4 oz each)  good quality Salmon  

1 tbsp Dijon mustard  

3 tbsp Runamok Smoked Pecan Maple Syrup  

1 tsp Vegetable oil 

Salt and Pepper to taste  

 

Method: 

Preheat your broiler and line a broiler pan with tin foil. Put a thin coat of oil on the tin foil to prevent the salmon from sticking. Place the salmon on the pan, flesh side up. Mix the mustard, syrup and oil together and brush over the top of the salmon in a thick glaze. Season with salt and pepper. Place under the broiler until the fish is just barely cooked through and the glaze has become brown and bubbly – 5 to 10 minutes. (Cooking time will depend on the thickness of your let). Serve with rice or quinoa and a green salad and any extra sauce on the side. 

 

 Photo Courtesy of Runamok Maple

 

Merquén glazed Kale Chips with Parmesan  

By Laura Sorkin  

This recipe has that ability to turn kale dissenters into believers. The Merquén Infused Maple Syrup is brushed onto the leaves along with some olive oil to keep it moist and then sprinkled with Parmesan cheese.  The result is crispy and salty with a smidge of heat from the Merquén. If they come out right, the taste of the kale is not masked but elevated and that just might lead to a future kale lover. 

 

Ingredients: 

1 bunch Lacinato Kale 

1 tbsp olive oil 

1 tbsp Runamok Merquén Infused Maple Syrup 

Salt 

2-3 Tbsp grated Parmesan Cheese 

 

Method:  

Turn oven to 400.  Rinse the kale leaves, pat them dry and remove the middle stem, taking care to keep the leaf as intact as possible. Mix the olive oil and Merquén Maple in a small bowl and brush on all sides of the kale.  Sprinkle with salt and Parmesan cheese. Place in the oven and bake for about 7 minutes.  The leaves should just start to turn brown but too brown and they will be burnt tasting.  Serve immediately. 

 

   Photo Courtesy of Runamok Maple

Crispy Tofu with Asparagus, Green Curry and Makrut Lime-Leaf Maple  

By Laura Sorkin 

Most Thai food utilizes the triad of sweet-salty-sour in their recipes and this is no exception.  The Makrut (Thai) Lime-leaf Infused Maple gives the sweet aspect in the most lovely, floral way.  The soy sauce should provide enough salt but feel free to season it further if you like. This makes a stellar weeknight meal!  

 

Ingredients: 

  • 1 pkg firm tofu, drained, cut into 1” dice 
  • Oil for sautéing 
  • 1/3 cup cornstarch 
  • 1 large bunch asparagus, cleaned and trimmed 
  • 8 large shiitake mushrooms, stems removed, sliced 
  • 2 tbsp green curry 

Method:  

Preheat the oven to 375 F.  Gently toss the tofu with the cornstarch to coat and spread it on an oiled sheet pan.  Put in the oven to roast for approximately 20 minutes or until brown and crispy.  Remove from the oven and set aside. 

In a large sauté pan, put the asparagus in the pan with a few tablespoons of water, turn the heat to high and close with a lid.  Steam the asparagus for a few minutes until tender then remove. 

Add a few tablespoons of oil to the pan and turn the heat to medium high and add the shiitake mushrooms.  Saute until brown, about 7 minutes, then remove. 

Add the green curry, soy sauce, Makrut maple and broth to the pan and bring to a boil.  Cook until the sauce thickens, about 3 minutes.  Add the tofu, mushrooms and asparagus and toss the ingredients with the sauce to coat and reheat.  Place all the ingredients on a plate making sure to get all the sauce from the pan, then sprinkle on the chopped peanuts.  Serve with rice. 

 

 Photo Courtesy of Runamok Maple

 

Corn & Bean Salad with Smoked Pecan Maple Dressing  

By Chef Michael Kloeti of Michael’s on the Hill, Vermont 

This is a great make-ahead recipe. We had some lovely dried beans on hand, but if you are pressed for time, use canned white or black beans. The maple syrup is not meant to make the dish of officially sweet but to accentuate the sweetness of the corn with a hint of smoke for depth. Serve with BBQ chicken or grilled fish. 

 

Ingredients: 

4 Ears of Corn; shucked 

Olive Oil  

½ Cup Dried Beans (or 1 cup cooked beans) that have been soaked overnight. We used cannellini beans.  

1 Small Red Pepper; diced 

1 Small Green Pepper; diced  

½ Red Onion; diced 

½ Lime; juiced 

1 tsp Ground Cumin 

Tabasco or other hot sauce  

3 tbsp Cilantro; chopped 

1 tbsp Runamok Smoked Pecan Maple Syrup  

Salt and Pepper 

 

Method: 

Remove the kernels from the corn by placing a shucked ear in a large, wide bowl and cutting down each side until all the kernels are off. Put some oil in a wide sauté pan and add the corn. Cook over medium-high heat until slightly brown. Remove from heat and cool. If using dried beans, drain the soaking beans and place in a saucepan with fresh water. Place over high heat and bring to a boil. Reduce heat to simmer and cook approximately 20 minutes or until the beans are tender but not mushy. Drain and cool. Add all of the ingredients together and chill for a few hours. Taste for seasoning before serving. 

 

 Photo Courtesy of Runamok Maple

Curry and Smoked Maple Cashews with Sausage Crumbles  

By Chef Michael Kloeti of Michael’s on the Hill, Vermont 

This is bar food at its sweet and salty best. The trick to keeping it from being a greasy mess is to brown the sausage really well so the extra fat is rendered, and you are left with browned little nuggets of meaty goodness that pair perfectly with the spicy-sweet nuts. Serve with extra cocktail napkins though, just in case. 

 

Ingredients: 

8 oz Sausage (without casing) 

2 tbsp Runamok Smoked Pecan Maple Syrup  

2 cups Roasted Cashews 

2 tsp Curry Powder  

Salt and Pepper 

 

Method:  

Place a wide pan over high heat on the stove. Oil is usually not necessary unless the sausage is very lean. Add the sausage and break it into small pieces as it cooks. Continue sautéing until it is brown and crumbly and most of the fat has been rendered. Remove with a slotted spoon, placing the crumbles on a piece of paper towel to absorb any remaining grease. Preheat the oven to 375°F. Line a rimmed cookie sheet with parchment. In a bowl, toss the sausage crumbles, with the remaining ingredients and stir to coat the nuts. Spread out the ingredients in one layer on the cookie sheet and put in the oven. Roast for about 10 minutes or until the syrup has formed a glaze on the cashews. Remove from the oven to cool. Put in a bowl and serve with your favorite cocktail. 

 

 

ss