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Maple Glaze Salmon

 

Ingredients:

  • ⅓ cup maple syrup

  • ¼ cup soy sauce

  • ¼ tsp garlic powder

  • 2 lbs skinless salmon fillets

 

Instructions:

 1. Mix maple syrup, soy sauce and garlic powder.

 2. Put the salmon fillets in a non-stick 8x12 inch 

baking dish. Pour maple syrup mixture over 

them and toss to coat. Marinate for 20 minutes 

at room temperature.

 3. Preheat over to 400F.

 4. Flip the salmon filet over and put them in a 

single layer.

 5. Put the salmon in the oven and bake for 15 minutes.

 6. Switch the oven control to broil.

 7. Take out the salmon, carefully turn the fillets 

over with a spatula and return to the top oven shelf.

 8. Broil for 5 minutes.

 9. Remove the maple glazed baked salmon 

from the oven and serve.

 

 

*Recipe from: melaniecooks.com

Vegan Maple Cheesecake 

 

Ingredients:

CRUST

  • 1 cup packed (200 g) pitted dates*

  • 1 cup (120 g) raw walnuts

FILLING

  • 1 1/2 cups (180 g) raw cashews, quick-soaked*

  • 1 large lemon, juiced (scant 1/4 cup or 50 ml)

  • 1/3 cup (80 g) coconut oil, melted

  • 1/2 cup + 2 Tbsp full-fat coconut milk

  • 1/2 cup maple syrup 

Instructions:

  1. Add dates to a food processor 

  2. Blend until small bits remain and it forms into a ball. 

  3. Remove and set aside.

  4. Next add nuts and process into a meal. 

  5. Then add dates back in 

  6. Blend until a loose dough forms 

  7. Lightly grease a standard, 12 slot muffin tin. 

  8. Next scoop in heaping 1 Tbsp amounts of crust.

  9. Press with fingers. 

  10. Set in freezer to firm up.

  11. Add all filling ingredients to a blender.

  12. Mix until smooth.

  13. Divide filling evenly among the muffin tins. 

  14. Tap a few times to release any air bubbles

  15. Then cover with plastic wrap and freeze until hard  

about 4-6 hours.

Maple Mocha Latte​

Ingredients:

  • 1/4 cup brewed coffee of your choice

  • 1 T. unsweetened cocoa powder

  • 3/4 cup warmed milk

  • 2 T. maple syrup

Instructions 

  1. Brew coffee as directed.

  2. Warm milk in a sauce pan or in the microwave, be careful not to scorch.

  3. Add 2 T. maple syrup to the bottom of your favorite large coffee mug.

  4. Add 1/4 cup coffee and 1 T. cocoa powder to the prepared mug, stir well until cocoa is dissolved.

  5. Slowly pour in warm milk, stirring continuously.

Maple Vinagrette 

  • 1/3 cup Rugged Ridge Forest maple syrup 

  • 1/3 cup extra virgin olive oil

  • 1/3 cup Balsamic Vinaigrette 

  • 1 tablespoon cracked black pepper and pink himalyain sea salt 

  • A generous pinch of thyme and rosemary herbs

  • 2 tablespoons spoons minced bunching onions 

Banaberry Smoothie

1/2 cup raspberries
1/2 cup hulled strawberries
2 bananas, peeled, frozen, thickly sliced
2 sliced fresh apples or 1 cup apple juice
1 cup maple syrup 

Trail Mix Granola 

  • 2 cups raw, whole rolled oats 

  • ½ cup raw chopped walnuts, pecans, and almonds

  • ¼ cup raw sunflower seeds

  • ½ cup unsweetened cranberries, raisins, and apricots

  • 3 tablespoons maple syrup 

  • 2 tablespoons virgin coconut oil 

  • ½ teaspoon vanilla extract or almond extract

  • 1 large pinch fine sea salt

Instructions

  • Preheat oven to 300 degrees, mix ingredients in a large bowl

  • Spread out into thin layer on a baking sheet with parchment paper and let cook for 10 minutes.

  • Let cool before storing or serving. 

Mocktail Maple Spritzer 

  • 2/3 ounces maple syrup 

  • 3 ounces freshly squeezed grapefruit juice, strained, or 6 drops of pure grapefruit essential oil 

  • 3 ounces ginger ale (or ginger beer if you like things stronger)

  • 1 sprig of fresh spearmint or peppermint

Have a recipe you'd like to share with us?

Email lydiaruggedridgeforest@gmail.com with your maple creations.

Recipes