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Mary Adams' Shagbark Pork Chops

  • 1 tbsp vegetable oil
  • 4 thick loin pork chops
  • Salt & pepper
  • 1/3 cup Shagbark Hickory Syrup
  • 1/3 cup chicken broth
  • 2 tbsp brown mustard (may substitute yellow mustard powder)
  • 2 tsp apple cider vinegar or balsamic vinegar

In a large skillet heat vegetable oil over medium high heat. Rinse pork chops and pat dry. Season with salt and pepper. Cook in oil for 2 minutes on each side or until browned. Whisk remaining ingredients and add to the skillet. Reduce heat to medium, cover and simmer for 10 minutes. Remove cover and simmer for approximately 20 minutes longer or until liquids are reduced to a thick glaze. Serves 4.

Glazed Shagbark Hickory Salmon or Wild Striped Bass

  • 1 lb. fresh fish filets
  • 1 tsp garlic powder
  • 1 clove minced, fresh garlic
  • Chili powder (optional)
  • 1 tbsp Shagbark Hickory Syrup
  • 2 tbsp soy sauce
  • 2 tbsp teriyaki sauce
  • 2 - 3 tbsp olive oil
  • Wild rice

Cut fillets into 4 pieces (4 oz. each) and pat dry with paper towel. Sprinkle on each side with salt, garlic powder and chili powder (optional). In a bowl, mix soy sauce, teriyaki sauce, olive oil and Shagbark Hickory syrup and add to the fish. Coat evenly on both sides, set at room temperature for 10-15 minutes. Heat pan to high, add remaining olive oil and minced garlic. Stir twice, then add the fish (reserve the sauce). Reduce heat to medium and continue cooking 5 - 7 minutes on each side. Add the remaining sauce to the pan and simmer another 3 - 6 minutes to thicken. Serve hot over wild rice.

Baked Salmon

  • 3 - 4 salmon filets
  • 1/2 cup Shagbark Hickory Syrup
  • 2 1/2 tbsp soy sauce

Cut filets into portion sized pieces. Mix syrup and soy sauce in 9" x 13" baking dish. Place fish flesh side down in mixture. Cover and set for 20 minutes at room temperature. Flip filets over. Bake uncovered at 400° until fish flakes with form (15 - 20 minutes).

Ham Glaze

  • 1/2 cup Shagbark 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-Ginger Ale

  • 2 oz. Turkeywoods Farm Hickory Ginger Syrup
  • 8 oz. ice-cold sparkling water
  • ice

Stir syrup with half the sparkling water until well dissolved. Add ice and the remaining sparkling water, mix gently and enjoy!

Spicy Shagbark Salad Dressing

  • 2 tbsp Turkeywoods Farm Shagbark Hickory Syrup
  • 1 tbsp horseradish
  • 4 tbsp balsamic vinegar
  • 5 tbsp olive oil
  • 1 clove garlic, minced

Mix ingredients thoroughly, store in refrigerator.

Shagbark Barbeque Sauce

  • 4 tbsp Turkeywoods Farm Shagbark 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.