Combine the marinade in ingredients in a bowl. Coat the chops well and marinate, refrigerate for a minimum of 6 hours. Remove the chops from the marinade, scrapping off any ginger. Grill the chops over high heat for approx. 7 minutes per side, basting often with the marinade. Serve topped with Pineapple Salsa.
Combine all the ingredients in a bowl except pineapple. Set aside. Halve the pineapple lengthwise. Slice the halves crosswise ½" thick, then cut each slice into 1" pieces so that you end up with little triangles of pineapple. Toss the pineapple in the marinade and let rest for 20 minutes, stirring once or twice. Thread the pineapple pieces onto eight 12" skewers, spacing them approx. ½" apart. Preheat the grill to medium. Grill the pineapple until glistening and golden. Turn only once. Remove the pineapple from the skewers and serve atop of pork chops.
Preheat oven to 400 degrees F. Split the Squash and remove the seed. Sprinkle the cut sides with salt. Place side down in a baking dish and bake for about 40-50 minutes or until the squash is easily pierced with a fork. Turn and make indentations with a fork. Across the cut side of the squash, spread with the butter, drizzle with Pure Maple Syrup and return to the oven for 3-4 minutes. Serve hot.
Set oven at 375 degrees. Mix flour, sugar, ½ Cup butter and crumble into coarse crumbs between your fingers. Press firmly into 9"x 9" x 2" pan. Bake 15-20 minutes, until lightly browned. Mix Pure Maple Syrup, remaining butter and salt together. Cook on stovetop, stirring occasionally, until slightly thickened, approx. 8 minutes. Remove from heat, add coconut and vanilla. Spread over crumb mixture; return to oven. Bake 15 minutes longer or until top is browned. Cut into squares while warm.
Preheat oven to 350 degrees F. Butter a 9" x 5" loaf pan. Sift all the dry ingredients together into a bowl. In another bowl, combine the egg, Pure Maple Syrup, flavoring, butter and bananas. Wisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes. Let cool in the pan for 5 minutes, then unmold onto a wire rack.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. To make sauce, puree the chipotles in a blender. Add remaining items, except wings, and blend until smooth. Arrange the wings on the prepared pan and sprinkle with pepper on both sides. Bake for 15 minutes. Remove from the oven and turn the wings over. Preheat the broiler. Brush the wings with the sauce and broil for 3 minutes. Remove and turn, baste with the sauce and broil for 2 minutes on the second side, or until crispy. Remove, brush with any remaining sauce.
Preheat oven to 325 degrees F. In a large bowl, combine the oats, almonds, cashews, sesame seeds, sunflower seeds, and salt. In a small saucepan, combine the butter, Pure Maple Syrup, vanilla, and sugar. Cook over medium heat for 5 minutes. Pour over the dry mixture and stir until well blended. Spread the mixture out on a baking sheet in an even layer. Bake, stirring occasionally, for about 20 minutes, or until golden. Remove from the oven and let cool. Stir in the raisins. Store in an airtight container at room temperature for up to 2 weeks.
Cook sweet potatoes until tender, but not soft. Arrange in buttered dish and cover with Pure Maple Syrup and dot with butter. Bake until potatoes are glazed.
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May 15th thru August 15th we are closed on Wednesdays
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Chardon, Ohio 44024