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Maple Pulled Pork with a Hint of Maple Coleslaw

May 24th, 2010

WINNER: Savory Dish Runner-Up, Complete Meal, Maple Cook-Off 2010
Maple Pulled Pork Sliders

1 pork tenderloin, both pieces
1 large can tomato puree
3 tablespoons vinegar
1 medium onion, sliced thin
1 clove garlic, crushed
1 teaspoon chipotle
1 shredded carrot
3/4 cup grade B maple syrup

  1. Rub chipotle on tenderloin. Put in bottom of slow cooker. Pour maple syrup on top and make sure all tenderloin is coated.
  2. In separate bowl, combine: tomato puree, shredded carrot, sliced onion, and vinegar and whisk together. Pour over maple drenched tenderloin.
  3. Slow cook on high 1 hour. Slow cook on low 5 more hours, or until tender.
  4. Remove tenderloin and shred with two forks.
  5. Put in a 9/12 pan if serving immediately and combine with enough of the cooking liquid so pork is coated well, but not soaking. Or, if you need to hold, remove liquid from slow cooker, put shredded tenderloin in slow cooker and add enough liquid as above.

Coleslaw Ingredients:
1/2 small cabbage, shredded, not chopped
1/4 mild onion onion, sliced thin
1 (big shreds) shredded carrot
1 (big shreds) shredded apple
3 tablespoons maple syrup
1/2 cup light mayonaise
1 tablespoon vinegar
1 teaspoon brown mustard

  1. Whisk all wet ingredients; pour over mixed vegetable and apple mixture.  Combine well.  Best if it sits a while; even better the next day.

Take a bun.  Put coleslaw on; top with pulled pork; place top bun on.  It is important that the pork is on top!

contributed by Jane Kolodinsky (Maple Cook-Off 2010)

Maple Cheesecake Bar

May 24th, 2010

WINNER: Best All-Around Use of Maple, Maple Cook-Off 2010

Maple Cheesecake Bars

Maple Crust Ingredients:
1/4 cup graham cracker crumbs
1 tablespoon melted butter
2 tablespoons maple syrup

  1. Mix the graham cracker crumbs, butter and maple syrup. Press the mixture into the bottom of your mini springform pans.

No Bake Cheesecake Ingredients:
1 8-ounce package cream cheese, room temperature
1 tablespoon maple syrup
1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup heavy cream, whipped

  1. Mix the cream cheese, syrup and sugar. Fold the cream cheese into the whipped cream. Place the cheese mixture on top of the crust. Chill in the fridge.

Maple Caramel Sauce:
1/2 pound unsalted butter
2 cups light brown sugar
1/2 teaspoon salt
1 cup pure maple syrup

  1. In a medium saucepan over medium-high heat, melt butter. Add sugar and salt. Cook, stirring constantly, until sugar is completely dissolved, then adjust heat to medium and boil 2 minutes longer.
  2. Add maple syrup and boil, stirring frequently, until sauce is thick, smooth, and coats a spoon, 2 to 4 minutes longer. Remove from heat and cool slightly.

contributed by Jade Harberg (Maple Cook-Off 2010)

Maple Bars

May 24th, 2010

WINNER: Best Sweet Dish, Maple Cook-Off 2010

Crust Ingredients:
1 1/4 cup flour
1/3 cup sugar
1/2 cup softened butter

  1. Mix, pressing into 9″ pan. Bake at 375 degrees for 15 minutes.

Topping Ingredients:
2 eggs, beaten
2/3 cup sugar
3/4 cup dark maple syrup
2 tablespoons flour
1/4 teaspoon vanilla
1 cup chopped walnuts

  1. Combine all ingredients. Pour on prepared crust. Bake at 350 degrees for 25 minutes.

contributed by Nicole Fenton (Maple Cook-Off 2010)

Aunt Jessie’s Vermont Maple Baked Beans

May 24th, 2010

WINNER: Classical Use of Maple, Maple Cook-Off 2010
Vermont Maple Baked Beans

1 pound dried beans, navy or cranberry (preferably local)
1 onion, chopped
2 large garlic cloves, chopped fine
2 bay leaves
8 cups of water
1/2 pound high-quality, thick-cut bacon
3/4 cup Grade B Vermont maple syrup
3 teaspoons dry mustard
1/2 teaspoon paprika
1/2 cup ketchup
1/2 cup molasses


  1. In a large cast iron pot, combine beans, onion, garlic, bay leaves and water. Bring to a rapid boil and hard simmer, covered partially, for about 1 hour, or until beans are soft.
  2. Preheat oven to 300 degrees.
  3. In bowl, stir together maple syrup, molasses, ketchup, mustard, and paprika until combined well. Stir into bean mixture with enough additional water to just cover beans. Toss in bacon.
  4. Bake beans, covered, adding water as needed to keep mixture just covered, about 5 hours.

contributed by Jessica Oski (Maple Cook-Off 2010)

Maple Beef Explosion

May 24th, 2010

WINNER: Best Savory Dish, Maple Cook-Off 2010

Maple Beef Explosion

thinly cut steak
medium pita pockets
1 bunch fresh cilantro, freshly chopped

Ingredients for Steak Marinade:
4 ounces maple syrup
a few dashes Worcestershire sauce
salt and pepper to taste

Ingredients for Filling:
2 sweet potatoes, cubed
1 large apple, diced
1 large red onion, diced
4 pieces maple bacon
4 pinches cumin
1 pinch paprika
1/2 tablespoon beer mustard
1-2 tablespoons Granny Blossom’s Smokey Apple BBQ Sauce, to taste
1-2 tablespoons maple syrup, to taste
4 ounces Cabot Adirondack Wicked Sharp cheddar cheese


  1. Marinate the steak for 8-12 hours prior to cooking.
  2. Prepare the sweet potatoes: lightly season sweet potatoes pieces with cinnamon and make sure all pieces get a light splash of butter. Place in 450 degree oven – check periodically to make sure they don’t dry out. Remove from oven once they are soft enough to easily mash.
  3. While the potatoes are baking, fry up the bacon until fully cooked; set aside.
  4. Cook diced onion in half of the bacon grease over medium low heat, and season with paprika and cumin. When the onions begin to soften, around 5 minutes, add the apple, maple syrup, mustard, and BBQ sauce. Stir well, cover, and allow to simmer.
  5. Cook the steak in a frying pan in remaining half of bacon grease. Use butter if additional fat is necessary. Lightly brush on BBQ sauce while in pan. The thin steaks should take less than 5 minutes per side.
  6. Add the bacon to the apples and combine with the sweet potatoes, which should be piping hot. Begin to mash and mix well. Add the cheddar cheese, which will quickly melt and mix with everything. Once the filling is complete, spread a layer of it onto a pita, then lay a steak on top. Sprinkle with desired amount of cilantro. Roll and serve!

contributed by Andrew Taylor, Daniel Chase, Adam Schlegel, and Travis Williams (Maple Cook-Off 2010)

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