A FAMILY TRADITION ALL NATURAL PRODUCT TAP FROM THE
A Family Tradition In 1928, Paul Anderson first shared the distinct taste of Wisconsin s delicately sweet Pure Maple Syrup he created with friends and family. At the time, tapping sugar maples and making maple syrup was nothing more than a hobby. But Paul soon found out, that when you do something really well, you create demand, so Anderson s Pure Maple Syrup was born. Today, nearly four generations later, we continue this family heritage on the very sugarbush our grandfather tapped years ago. Each spring, just as the snow begins its melt, the tradition continues. We gather family and friends who ve been trained in the art of tree tapping and trek into the sugarbush to begin the process of harvesting the sap from thousands of sugar maples. Throughout the days and nights, we vigorously boil the day s harvest to distill the rich, wild flavors that are unique to Wisconsin Sugar Maples.
Grilled Bacon Maple Banana Bites 1/4 cup Anderson s Pure Maple Syrup 8 slices center-cut bacon 2 large bananas 1 tsp. chili powder Preheat grill to medium heat. Spray grill grates with cooking spray or lightly oil. Pour Anderson s Pure Maple Syrup into shallow dish. Place bacon onto a microwave-safe plate lined with paper towels. Cover with another paper towel and microwave on HIGH for 1 minute or until bacon just barely begins to cook, but is still pliable and not crisp. Sprinkle peeled bananas with chili powder (can use more or less to taste). Cut each banana into four roughly equal pieces. Roll each piece in Anderson s Pure Maple Syrup and wrap in one slice of bacon. Secure with toothpick. Grill on medium heat for 5 to 8 minutes or until bacon is nicely browned and crisp, turning occasionally. Serve immediately.
- Submitted by Sean Lessard Venison Strips 1/2 cup soy sauce 1/2 cup Anderson s Pure Maple Syrup 1/4 cup oil 1 tsp dry mustard 1 clove minced garlic 1 tsp coarse pepper 1/2 tsp ginger 1/2 cup chopped onion Mix above ingredients. Add 1-1/2 lbs. venison tenderloin cut into strips or chunks. Marinate overnight. Drain and broil until brown. Marinate with juice and turn. Brown and enjoy.
- Submitted by Sam Banks Anderson s Pure Maple Heat Sauce 8oz. Anderson s Pure Maple Syrup 6oz. Crystal hot sauce 2-1/4 oz minced garlic 1/4 cup salted butter 1/8 cup brown sugar Melt the stick of butter in a sauce pan over medium heat. Add the Anderson s Pure Maple Syrup, Crystal, minced garlic and brown sugar - Bring to a boil. Serve over your favorite chicken; our favorite: grilled boneless-skinless chicken breasts or use as a sauce for chicken wings.
- Submitted by Jeff Brantley Maple Syrup Barbecue Sauce Rub Ingredients 1/4 cup apple cider vinegar 1/4 cup water 1 tsp. salt 1/4 cup fresh lemon juice 2 Tbsp. Olive oil 1 cup finely chopped onion 2 tsp. grated lemon zest 1/4 Tsp. cayenne pepper 1 cup Anderson s Pure Maple Syrup 1/4 tsp. Tabasco sauce 1/4 cup packed brown sugar 1 cup ketchup 2 Tbsp. Worcestershire sauce 2 Tbsp. minced garlic Combine all ingredients in a sauce pan. Bring to a boil, reduce heat and simmer 20 minutes, cool. Pour mixture into container of an electric blender or processor, process until smooth.
- Submitted by Andy Strasser Anderson s Pure Maple Syrup Grilled Jalapeños Split and de-seed jalapeno peppers, fill with a mixture of cream cheese, shredded colby jack cheese, a bit of Cajun seasoning, and a spoonful of Anderson s Pure Maple Syrup. Mix the above ingredients and scoop into pepper halves. Wrap peppers with bacon slices that has been rubbed with Anderson s Pure Maple Syrup and secure with toothpick. Grill over medium heat (around 275-300 F) on your grill for 30 to 40 minutes or until bacon is cooked. Chicken Wing Sauce 2 cups of Anderson s Pure Maple Syrup 16oz bottle of your favorite hot sauce 1/2 cup minced garlic 1 stick salted butter 1/4 cup brown sugar Goes great over boneless skinless chicken breasts as well! - Submitted by Ron Hornaday
- Submitted by Linda Homer Grilled Veggies with Apples & Anderson s Pure Maple Syrup 1/2 cup extra-virgin olive oil 1/4 tsp freshly grated nutmeg Kosher salt and freshly ground black pepper 2 Tbsp. minced fresh ginger 1/3 cup Anderson s Pure Maple Syrup 1-1/2 cups pecans Choice of vegetable: bell peppers, leeks, mushrooms, onions, zucchinis or asparagus, 3 apples cored and sectioned, with skins left on. Blend oil, nutmeg, salt, pepper, ginger & Anderson s Pure Maple Syrup together with a whisk. Pour mixture on vegetables/apples and toss to coat. Grill for approximately 20 minutes.
- Submitted by John Sayut Bacon Wrapped Fatty Glazed with Anderson s Pure Maple Syrup Take strips of regular cut bacon and create a basket weave the approximate size to wrap a 1 pound (or whatever size you have) tube of breakfast sausage. Sprinkle your favorite rub on the bacon and place the roll of sausage at the bottom end of the weave. Roll the sausage and the bacon up to create a tightly wrapped loaf. Place in the smoker at around 250-275 F. Cook until the bacon is almost done to your liking. Start glazing the Fatty at this point with Anderson s Pure Maple Syrup. Keep glazing every so often until the bacon is as crispy as you want and the internal temperature of the sausage is at least 165 degrees. Pull at this point and let rest for a few minutes. Slice and serve. Goes good with biscuits or english muffins.
- Submitted by Jeffrey Stamper Maple Glazed Chicken 1/2 cup Anderson s Pure Maple Syrup 2 Tbsp. lemon juice 3 Tbsp. extra virgin olive oil 1 tsp. kosher salt 1 tsp. fresh ground pepper 1-1/2 lbs chicken pieces (chicken thighs recommended) Put all in a zip-top bag and marinate for 1 hour. Remove chicken and grill over medium coals for about 20 minutes total or until internal temp is over 165 F. Flip chicken every 5 minutes. While chicken is cooking, bring the leftover marinade to a simmer in a small sauce pan then brush it on the chicken during the last two flips to form a good glaze.
- Submitted by Joseph Drader Smoked Maple Braised Chicken Wings Rub Ingredients 1/4 cup Anderson s Pure Maple Sugar 1/4 cup brown sugar 1/4 cup sea salt 1 Tbsp. Black Pepper 1 Tbsp. Sweet Smoked Paprika 1 tsp. dry hot mustard 1 tsp. dried basil 1/4 tsp. cayenne pepper Set your grill using a mix of Hickory and Maple Wood Pellets to 375 F. In a large salad bowl toss 3 lbs. chicken wings with your favorite rub (recipe above), enough to coat lightly (most of the flavor will come from the maple syrup during cooking. In a disposable lasagna pan, put 2 to 3 cups of Anderson s Pure Maple Syrup + 1 to 2 Tbsp. of your favorite hot sauce and a half stick of melted butter. Place wings in Maple Syrup mixture in lasagna pan. Transfer lasagna pan (uncovered) to preheated grill for approx. 1 hour, tossing wings occasionally. Bring the temperature up to 400-425 F at the half hour mark, as it will give you a thicker glaze on the wings. Sauce will darken, thicken and stick to wings during cooking.
- Submitted by Lisa Short Grilled Maple Salmon 3 Tbsp. whole-grain or Dijon mustard 2 Tbsp. Anderson s Pure Maple Syrup 1/4 Tbsp. smoked paprika 1/4 tsp freshly ground pepper 1/8 tsp fine sea salt 4 salmon fillets Preheat oven to 450 F. Line a baking sheet with foil and coat with cooking spray. Combine mustard, Anderson s Pure Maple Syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes. *** Can cook on foil lined grill
- Submitted by Jim Morrison Grilled Salmon with Ginger-Infused Maple Syrup Glaze over Cool Udon Noodle Salad Two 4 ounce salmon steaks 1 cup Anderson s Pure Maple Syrup 1 inch piece fresh ginger 1-1/2 tsp. rice vinegar 4 ounce Udon noodles 1 Tbsp. sesame oil 2 radishes, thinly sliced 4 scallions, thinly sliced Half cucumber, seeds removed, thinly sliced 1 Tbsp. sesame seeds Prepare glaze: Anderson s Pure Maple Syrup, fresh ginger: peeled & cut in half, rice vinegar. Simmer syrup with ginger pieces until reduced to 1/2 cup. Discard ginger pieces, mix in vinegar. Set aside to cool, reserve half of glaze Prepare Udon noodles: Boil 4 ounces noodles per package instructions. Drain and rinse with cool water, set aside. Prepare grill to medium high heat. When coals are ready, wipe grate with a cloth dunked in veggie oil. Place two 4 ounce salmon steaks on grill and grill 5 minutes, baste with maple syrup glaze, flip for 3 more minutes. Baste top with glaze. Prepare salad: Toss Udon noodles with sesame oil, gently toss radish, scallion, and cucumber with noodles. Divide onto 2 plates, salmon steaks go on top. Sprinkle sesame seeds on salmon steaks. Serve reserved Anderson s Pure Maple Syrup glaze for guests to drizzle on their salad.
A FAMILY TRADITION ALL NATURAL PRODUCT PURE MAPLE SYRUP SINCE 1928 Anderson s Maple Syrup, Inc., 2388 40th Street, Cumberland, WI 54829 Phone: 715.822.8512 www.andersonsmaplesyrup.com