Marinades & Sauces
Ham Glaze
1/2 cup Sutton Mill Creek Original Hickory Syrup
1/4 tsp ground cloves
1/4 cup dijon mustard
1/2 cup white wine
Preheat oven to 325°. Combine all ingredients in medium bowl. Bake ham according to directions, periodically basting ham with glaze using a poultry brush.
Hickory Salad Dressing
2 tbsp Sutton Mill Creek Hickory Syrup
1 tbsp horseradish
4 tbsp balsamic vinegar
5 tbsp olive oil
1 clove garlic, minced
Mix ingredients thoroughly, store in refrigerator.
Hickory Barbecue Sauce I
4 tbsp Original, Brandy, or Bourbon Sutton Mill Creek Hickory Syrup
1 cup ketchup
4 tbsp molasses
4 tbsp white vingear
2 tbsp yellow mustard powder
1 tbsp worchestershire sauce
1/2 tsp garlic powder
1/2 tsp black pepper
cayenne pepper or tobasco sauce to taste
Combine ingredients, simmer 5 minutes and let cool.
Hickory Syrup Barbecue Sauce II
3/4 cup Sutton Mill Creek Hickory Syrup
1 cup tomato puree
1 cup onion, finely chopped
2 tbsp. garlic, finely chopped or crushed
1/4 cup brown sugar, firmly packed
1/4 cup lemon juice
1/4 cup white vinegar
2 tbsp. Worcestershire sauce
1 tsp. cumin
1/4 cup water
Dash of salt
Mix all ingredients well in large bowl and pour into medium saucepan. Bring to a boil and simmer uncovered on low heat for 15 to 20 minutes. Stores in refrigerator for up to 1 month. Use on your favorite meat.
Turkey Glaze
1/4 cup orange juice
1/4 cup Triple Sec liqueur
1 Pint Sutton Mill Creek Hickory Syrup
Baste Turkey with glaze every 15 minutes the last hour to get a nice golden brown.
Hickory Steak Glaze
1/2 cup Sutton Mill Creek Hickory Syrup
1/2 cup Jack Daniels
Simmer over low heat until it reduces to 1/2 cup or thick consistency. Baste grilling steaks generously!
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Bourbon Hickory Glazed for chicken
3 Tbls of Sutton Mill Mix all ingredients in a small bowl. Place chicken in a bowl, pour marinade over chicken and cover. Then refrigerate 4 to 6 hours. Grill chicken 4 -6 minutes on each side or until cooked thoroughly.
Creek Hickory Bourbon Syrup
4 Tbsp of Honey
1 Tbsp of Dale's
Steak Seasoning
1/4 cup oil
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