This recipe was created by Andi Johnson at New Seasons Market - Happy Valley store.  She made it for a day when I was handing out samples of Hotmaple in the store. People flocked into from the parking lot, and headed directly to the counter where we were serving this item.  It was a hit!

We went light on the Hotmaple in this recipe to make it good for a wide variety of people with different spice tolerances.  If you like it hot, simply add more Hotmaple Smokey Habanero!  

Ingredients:

1 lb ground beef

1 small onion, grated

3 cloves of garlic, minced

1 Tbsp Worcestershire sauce

1/2 Tbsp Hotmaple Smokey Habanero

1/4 c. IPA-style beer (We used Terminal Gravity, but you can use any IPA-style beer you like)

Salt and Pepper as desired

Directions:

1. Pre-heat grill to medium-high heat

2. Mix the ground beef, onion, garlic, Worcestershire sauce, Hotmaple Smokey Habanero, salt and pepper in a bowl.

3. Mix in the beer until fully absorbed by the meat mixture.

4. Form into patties, and cook on pre-heated grill until burgers are done to your desired level.  Add toppings, such as cheese, lettuce, tomatoes etc.

My dad makes split pea soup with the leftover ham after big family dinners, and he tinkered with his go-to soup recipe to include Hotmaple's Smokey Habanero.  I adjusted it so you can chose to include or omit the ham.

I appreciate the simplicity of the recipe, especially when things get busy at the Hotmaple office.  We don't always have time to make a home-cooked meal, and I think crock pots are magical for those days.

Ingredients:

1 lb dried split peas

5 cups chicken or vegetable broth

1 cup chopped onion

1 Tbsp minced garlic

4 carrots, chopped

1-2 bay leaves

2 tsp Hotmaple Smokey Habanero

1 lb diced ham (optional)

Directions:

1. Saute chopped onion until onion is translucent.  Transfer to slow cooker/crock pot.

2. Rinse split peas

3. Add peas, broth, garlic, bay leaves and Hotmaple Smokey Habanero to crock pot, and stir to combine.  Add ham if desired.  Broth should cover the ingredients.  If not, add more broth or water until covered.

4. Cover and cook on low for 6-8 hours.

5. Remove bay leaves. Add black pepper and salt to taste before serving.

Toasted pecans always remind of childhood winters - the smell would fill the house when my mother made them for Christmas gatherings.  When Sarah Peterson sent me this recipe and beautiful photo, I knew I'd be making it for holiday parties this year.  Some of the grocery stores have begun making these pecans when we're there sampling our hot sauce, and it's been a big hit.

Sarah and I attended the same college, and we've remained in contact throughout the years.  I was still surprised when her husband, also a long-time friend, ordered Hotmaple, and even more surprised to receive this wonderful recipe. 

 Ingredients:

2 Tbsp Hotmaple Smokey Habanero
1/2 Tbsp melted butter
1/2 lb of pecan halves
1/2 tsp Salt

Directions:
1. Preheat oven to 275F degrees

2. In a medium bowl, mix 2 Tbsp Hotmaple Smokey Habanero with 1/2 Tbsp melted butter

3. Add 1/2 lb of pecan halves and stir to coat evenly

4. Spread out onto baking sheet in one layer

5. Sprinkle with 1/2 tsp salt

6. Bake for 35-40 minutes, stirring and turning pecans every 10 minutes.

Note: Add 1/2 Tbsp more Hotmaple Smokey Habanero for extra spice

•  Photo & recipe credit: Sarah Cloud Peterson

This recipe was created by Erin Currie, who also developed our very popular brussels sprouts recipe.  If you haven't tried the brussels sprouts, be sure to check it out here.

On to the Butternut Squash Recipe!


Ingredients:
1 small butternut squash
2 Tbsp Hotmaple Smokey Habanero
1 tsp cinnamon
1 oz whiskey
2 Tbsp salted butter - melted

Directions:
1. Preheat oven to 425F degrees.

2. Cut squash into 1/2" - 1" cubes.

3. Combine Hotmaple Smokey Habanero, cinnamon, whiskey and melted butter into a bowl.

4. Add squash to the bowl and toss until all pieces are coated.

5. Spread coated squash into one layer on a lined baking sheet.

6. Bake for 20 minutes, checking halfway through.  Move squash pieces around as needed to cook through completely.

Adjust cooking time as needed, depending on size of the squash pieces.

Big thanks to Erin for another great recipe!  Have ideas for future recipes?  Please let us know!  

This recipe ran in our local newspaper, Willamette Week.  

"Whiskey is also on the long list of things hot sauce goes well with. In fact, Hotmaple has already paired with Bulleit to make a limited edition hot sauce. Adding Bulleit to Hotmaple proved an exceptional hot sauce, and the reverse also works. Adding the signature Smokey Habanero sauce to Bulleit makes one hell of a spicy cocktail. A twist on a traditional whiskey smash, the lime and lemons in the Stumptown Smash brings out the citrus notes of the habaneros in the Portland-based hot sauce and maple syrup replaces the simple syrup in a whiskey smash. Rest assured: This drink will still put hair on your chest."