One of the pleasures of the fall table is cooking with the hearty produce available at  this time of year and making use of traditional flavorings. Syrup and honey are both wonderful for glazing meat, poultry, fish and vegetables and make perfect additions to salad dressings. And of course they are sublime for making delicious desserts! Here I have started with a variety of simple basics that you can adapt for all kinds of recipes!

Hickory Syrup Barbecue Sauce


  • 3/4 cup hickory syrup
  • 1 cup ketchup
  • 2 teaspoons grated lemon rind, optional
  • 1 cup onion, finely chopped
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons garlic, finely chopped or crushed
  • 1/2 teaspoon coriander, optional

Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15-20 minutes. Yields about 4 cups. Incredible on ribs, chicken or chops!    

 Honey Vinaigrette


  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sherry vinegar
  • 1 tablespoon honey
  • 4 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon freshly ground pepper, or more to taste

Combine lemon juice, vinegar, and honey in a small bowl. Whisk in olive oil, salt, and pepper. I love this on a salad that includes radishes and red onions. The sweetness of the honey offsets the earthy flavor of the radishes and the bite of the red onions.

Maple or Hickory Syrup Glazed Bacon


  • 8 slices bacon
  • 2 tablespoons syrup (hickory or maple)

Preheat oven to 400 degrees. On a parchment or foil-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15-18 minutes. Remove from oven and brush with syrup. Bake until browned and sticky, 3-5 minutes. Transfer to a wire rack on a baking sheet and let drain. Serve warm. Fabulous with pancakes or waffles topped with the same syrup! For a really different BLT, use this bacon and mix a little syrup into your mayo!

Maple Sour Cream Icing  


  • 1 cup sour cream
  • 1 cup maple syrup (or substitute hickory syrup)

Mix sour cream and maple syrup in a saucepan. Bring to a simmer. Cook until mixture coats a spoon. Could this be any easier! Drizzle it on scones, sweet rolls or coffee cake!

The following additional recipes make use of the excellent local produce available at the Market. Put turnips, parsnips, apples, pears, corn, green beans and ginger on your shopping list, along with maple syrup, hickory syrup, and honey, and savor the tastes of fall!  

Baked Maple Popcorn

Glazed Turnips and Parsnips with Maple Syrup

Sauteed Maple Syrup Apples

 Ginger, Honey & Apple Martinis

Herbed Cheese with Pears, Pinenuts and Honey

Corn Cakes with Honey

Honey Balsamic Green Beans