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Inspired by molecular food pairing
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Maple vodka cocktail with rosemary
James Jennings
Maple vodka cocktail with rosemary
Start writing here......
Mar 26, 2026
Vermont Maple Spritz
James Jennings
Vermont Maple Spritz
This is our go to cocktail at home for when we have company. Light and refreshing, it is great for summer evenings and barbecues....
Mar 26, 2026
Pancakes
James Jennings
Pancakes
Pancakes are classic, covered in maple syrup and accompanied by fruit and bacon or breakfast sausage. What makes it so popular are 1. Flavor Profile - Sweetness: Maple syrup adds a rich, natural sweet...
Mar 26, 2026
Hot Spiced Cider with Maple Syrup
James Jennings
Hot Spiced Cider with Maple Syrup
Our little town has a community building event in December called the windows of Advent. For each night of Advent, households or groups of neighbors host an apero in the evening that is open to all. T...
Mar 26, 2026
Apple galette with maple syrup
James Jennings
Apple galette with maple syrup
Boskoop is a great choice for apple pie because it has a well-balanced flavor that combines sweetness with a slight tartness. They have firm, dense flesh that holds up well during cooking so that the ...
Mar 26, 2026
Crostini with Strawberries, Basil and Maple Syrup
James Jennings
Crostini with Strawberries, Basil and Maple Syrup
This appetizer is the culmination of several years to understand molecular food pairing for maple syrup. Simple, seasonal recipe that is delightful to look at and savor. Don't use supermarket maple sy...
Mar 26, 2026
Maple-Roasted Beet Salad with Goat Cheese and Chives
James Jennings
Maple-Roasted Beet Salad with Goat Cheese and Chives
Maple-Roasted Beet Salad with Goat Cheese and Chives Flavor Logic Roasting enhances the earthy and caramelized notes (Furaneol) of the beets and maple syrup. Goat cheese adds a lactic tang that contra...
Mar 26, 2026
Salmon with Maple-Miso Glaze
James Jennings
Salmon with Maple-Miso Glaze
Salmon with Maple-Miso Glaze Flavor Logic Maple = top note + gloss Miso/Soy = base note + depth. White miso is maple-forward, delicate, balanced sweet–umami. Vinegar/Ginger = contrast + lift Salmon = ...
Mar 26, 2026
Leek toast with spicy maple taffy
James Jennings
Leek toast with spicy maple taffy
Charred leeks, cool tahini-yogurt, and a glossy drizzle of spicy maple taffy create a forkful that swings between smoky, creamy, and bright—held together by maple’s natural caramel, vanilla, and gentl...
Mar 26, 2026
Grilled Maple Soy Steaks
James Jennings
Grilled Maple Soy Steaks
Maple, soy, and ginger wrap the steak in a sweet-salty lacquer that sears into a glossy crust, letting the grill’s smoke and the sauce’s umami deepen each other with every bite. Flavor Pairing Logic M...
Mar 26, 2026
Maple Mint Madeleines
James Jennings
Maple Mint Madeleines
The QR code on the recipe is for the US website, so make changes To print, open the recipe in a new window....
Mar 26, 2026
Duck Breast with Maple Soy Glaze
James Jennings
Duck Breast with Maple Soy Glaze
Un magret de canard parfaitement saisi, nappé d’un glaçage érable–soja brillant qui équilibre richesse, douceur et légère acidité. Logique de saveur Le sirop d’érable amplifie la douceur naturelle du ...
Meat
Mar 26, 2026
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About us

Our family has been making maple syrup since 1840. We built our current sugarhouse in 2010 beside an old-growth sugarbush, where towering maples - most 100 to 200 years old - provide sap we transform into syrup that captures the best of the land and our understanding of the science of maple. 

We live in Switzerland, but return to our small farm in Vermont every Spring to make maple syrup. 

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