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The Culinary Adventures
of Johansen and Dallas, Vermont's Dynamic Duo
of Deliciousness!

Vermont Maple Glazed Salmon



  • 4 salmon fillets

  • 1/4 cup maple syrup

  • 1/4 cup soy sauce

  • 2 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 1/4 teaspoon black pepper

  • 1 tablespoon olive oil


  1. Preheat your oven to 400°F (200°C).

  2. In a small bowl, whisk together the maple syrup, soy sauce, garlic, ginger, and black pepper.

  3. Place the salmon fillets on a baking sheet lined with parchment paper.

  4. Brush the olive oil over the salmon fillets.

  5. Pour the maple syrup mixture over the salmon, making sure that it is evenly coated.

  6. Bake the salmon for 10-12 minutes or until it is cooked through.

  7. Remove the salmon from the oven and let it rest for 5 minutes.

  8. Serve the salmon with your choice of sides and enjoy!

Note: You can also grill the salmon instead of baking it in the oven for an extra smoky flavor. Simply brush the salmon with the maple syrup mixture and grill it over medium-high heat for 8-10 minutes or until it is cooked through.


Applejack Rabbit Recipe



  • 2 ounces Laird's Bonded Apple Brandy

  • 3/4 ounce fresh lemon juice

  • 3/4 ounce fresh orange juice

  • 1/2 ounce Grace Vermont Maple Grade A Maple Syrup



  1. Add apple brandy, lemon juice, orange juice, and maple syrup to a cocktail shaker and fill it with ice. Shake until well chilled, about 15 seconds, and strain into a chilled coupe.

Special equipment

cocktail shaker and strainer

Maple Glazed
Cinnamon Buns



  • For the Buns:

  • 1 cup milk

  • 1/4 ounce (1 packet, approximately 1 tablespoon) active dry yeast

  • 3 3/4 cups (about 18 3/4 ounces) all purpose flour

  • 1/3 cup (about 2 1/3 ounces) sugar

  • 1/2 teaspoon salt

  • 2 eggs

  • 4 tablespoons (1/2 stick) unsalted butter, diced

  • For Filling:

  • 2 tablespoons unsalted butter, melted

  • 1/2 cup (3 1/2 ounces) sugar

  • 1 tablespoon powdered cinnamon

  • 1/2 teaspoon powdered nutmeg

  • For Maple Glaze:

  • 4 tablespoons (1/2 stick) unsalted butter

  • 1/4 cup heavy cream

  • 1/2 cup Grade B maple syrup

  • 1/4 teaspoon salt


  • Make Buns: Microwave milk for 30 seconds or heat on the stove in a small saucepan until warm but not hot to the touch. Stir in yeast. Let stand 5 minutes. It should be frothy.

  • In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt and stir with a wooden spoon to combine. Add eggs and milk mixture and stir to combine. Add butter and start mixer on low. Gradually increase speed to medium high and knead until elastic and smooth, about 10 minutes. Lightly grease a large bowl with butter. Transfer dough to bowl, cover with a kitchen towel, and let sit in a warm place until doubled in volume, about 1 hour.

  • Punch down dough and knead for one minute. Reshape ball and cover with a kitchen towel, let sit for 30 minutes. Butter an 8- by 11-inch baking dish (see note).

  • In a small bowl, whisk together sugar, cinnamon, and nutmeg for the filling. On a lightly floured, clean work surface, roll dough out into a 16- by 8-inch rectangle. Brush with melted butter. Sprinkle surface with cinnamon sugar, leaving a 1/2-inch border on all sides. Roll dough up, jelly roll style, and press to seal edges. Use a sharp knife to cut dough into 12 pieces. Place buns, cut side down, in prepared baking dish. They should be fit together as snugly as possible without crushing them. Cover with a baking dish and let rise until almost doubled in volume, about 40 minutes.

  • While dough rises, adjust oven rack to middle position and preheat oven to 375°F. Bake buns until golden and puffed, about 35 minutes.

  • Meanwhile, Make Sauce : In a medium saucepan, melt butter over medium low heat. Add heavy cream, maple syrup, and salt, and whisk quickly to combine. Increase heat to medium high and bring to a boil. Boil hard for one minute. Brush each warm cinnamon bun with sauce.

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