Autumn Recipes

Golden Roasted Thyme Root Vegetables

Baby purple, red, golden and white potatoes

Carrots

Beets

Onion

Parsnips

Sweet Potatoes

1/2 cup Golden Eagle Syrup

1 tsp dried thyme leaves

1 tsp Minced Garlic

1/4 cup olive oil

salt and pepper

Preheat oven to 425 degrees. Cut root vegetable into large pieces and place in a large mixing bowl. Mix all other ingredients together in a separate bowl. Pour over vegetable and mix to coat well. Pour onto a parchment lined baking sheet and place in oven for 30-45 minutes until vegetables are tender.

Golden Stuffed Pork Chops

6 thick cut pork chops (pocketed)

2 tbsp lard

2 medium baking apples (Gala and York are our favorites), peeled, cored and diced

10 strips of bacon, diced

1 red onion, diced

1/4 cup Golden Eagle Syrup

2 cloves garlic, minces

4 fresh sage leaves, finely chopped

1/4 tsp paprika

1 tbsp lemon juice

1 tbsp salt

1/2 tsp pepper

To Pocket your chops use a 4-6 inch knife and pierce the fatty side of the chop. Wiggle your knife side to side until your “pocket” is about 5″ long and 3″ wide.

In a medium pan (we recommend a cast iron skillet or dutch oven), melt butter over medium-high heat. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 12 minutes. Once apples and bacon start to brown add the Golden Eagle Syrup until well coated and syrup starts to bubble. Add garlic, sage, paprika and lemon juice and toss for 2 minutes

Remove stuffing from heat, transfer to bowl and set-aside.

Salt and pepper each side of pork chop, stuff it with as much stuffing as you can fit and use a skewer or toothpick to close and prevent spilling. (about half of the stuffing will be leftover). Insert pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 35 minutes

To serve, warm remaining stuffing and spoon on top of each chop.

Baked Stuffed Apples

3-4 medium sized apples I use Honeycrisp

1/4 cup all purpose flour

4 TBSP brown sugar

1/4 cup Golden Eagle Syrup

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup chopped pecans or walnuts optional

2/3 cup old fashioned oats

3 TBSP butter melted

Vanilla ice cream and Golden Eagle Syrup for serving

Preheat oven to 350°F. Core each apple, leaving the bottom of the apple intact. Use a small melon baller or spoon to scoop out a little bit of the top and inside flesh to form a cavity. For the filling: combine flour, brown sugar, cinnamon, salt, nuts, and oats. Add the butter, and stir to combine. The mixture should hold together if you gather clumps and press them together. Divide the filling between the prepared apples. I used between 3-4 tablespoons of filling per apple (this will depend on the size of your apples, and how large of a cavity you created). Place the filled apples in a baking dish, and fill the bottom of the baking dish with about an inch of water. Cover the baking dish with foil, bake for 20 minutes covered. Uncover and bake for an additional 25-35 minutes (this will depend on the size of the apples), until the topping is golden brown, and the apples are tender but still holding their shape. Serve warm with vanilla ice cream and Golden Eagle Syrup.

Pumkin Pie

1 15oz pumkin pure

1/2 cup brown sugar

1/4 cup Golden Eagle Syrup

1 1/3 cups whipping cream

1/2 tsp salt 1 tsp dried ground cinnamon 1/2 tsp dried ground ginger 1/4 tsp dried ground cloves 1/4 tsp dried ground nutmeg

3 large eggs

Pie crust

2 cups all purpose flour

2 tbsp sugar

1 tsp salt

1/2 cup crisco heaping

6 tbsp ice cold water

Mix flour, sugar and salt together. Then with a Pastry cutter, cut in Crisco. Once it is cut in really well and crisco is no bigger than pea size, slowly add cold water, a tablespoon at a time. Mix well until all of the flour just comes together. Wrap in plastic wrap and place in refrigerator for 10-15 minutes. Roll Dough onto a well floured surface to a 1/4 inch thickness and place in a pie place. Do not trim dough tuck it under the edge of pie plate to allow for higher pie edges; it gives you more dough to work with. Press with finger and thumb all around the pie plate to make fluted edges, or crimp with a fork.

Whisk together the pumpkin puree along with all of the other ingredients in the filling until smooth and well blended. Pour filling into the prepared shell.

Bake at 375 degrees F for about 15 minutes before reducing the heat to 350 degrees F and baking for about 30-40 minutes until the center still jiggles a little but is set. If your pie crust starts to brown before the pie gets done cover with foil or use a silicone pie crust protector.

Cool completely before serving. Serve with a dollop of whipping cream.