" It's one of the most unique things I have ever tasted, It has an earthy, smokey flavor without the Maple kick,once I tasted it and tested it, I found the applications boundless".
" Its uses for Me just keep expanding "
" I like to mix it with bourbon as a marinade for ribs ".
Shagbark syrup is the perfect compliment to Autumn braises such as Beef Shortribs, with Scotch and Shagbark Pan Sauce, Maxigolt Peas, Sweet Potato Gnocchi, and Oregon Chanterelles.
" Shagbark Hickory Syrup has a complex smokey sweetness that complements savory flavors beautifully. I use it in marinades, as a basting sauce, a glaze and a drizzle around salads. It also finds it's way into the pastry station where it pairs nicely with it's own nutmeat as well as bourbon, ice creames and lemon flavors ".
" Shagbark is much richer yet more delicate than any other syrup I've tasted, The flavors are complex yet subtle enough to use with many dishes. Try it with chicken.".
" Shagbark Hickory Syrup is a great product, nothing like it, flavorful,smokey,great on Duck,BBQ,endless creative uses".
" I HAVE BEEN USING SHAGBARK HICKORY SYRUP FOR TEN YEARS NOW AND I'M STILL FINDING NEW WAYS TO EMPLOY IT'S SUBTLE SMOKEY SWEETNESS. IT IS THE ESSENTIAL INGREDIENT IN CHALKIES' B.B.Q. SAUCE. IT TURNS UP IN SALAD DRESSINGS, MARINADES, GLAZES, SAUCES, CAKES, AND PASTRIES. IT IS A PLEASURE TO HAVE A LOCALLY MADE PRODUCT OF THIS QUALITY."
Chef Richard Cottance
Indianapolis, IN
" Another Good use for Shagbark Hickory Syrup is to glaze almonds with it and use them in a salad of gourmet greens, sliced pears, Matag blue cheese and a balsamic syrup vinaigrette.".
"Regular maple syrup doesn't have near the depth of flavor and complexity that shagbark has. Drizzle shagbark over sauteed bananas and vanilla ice cream and garnish with toasted pecans and your pretty close to perfection.".
" Try equal parts Shagbark Hickory Syrup with bourbon as a Marinade for Pork. ".
" I love to glaze Tuna with Shagbark Hickory Syrup, Ancho and Brown Rice Vinegar ".
Brad Royal Chef/ Owner
City Cafe Indianapolis, IN
" Being a chef who travels around the country with my career, I enjoy sharing food finds with new customers in different locations. Hickoryworks Shagbark Hickory Syrup will be a product that I will share with guests for years to come, no matter where I'm cooking. "
I use the Shagbark syrup daily on the menu as a drizzle over quail with polenta cake and pomegranate glaze and my favorite is Cider Marinated Grilled Pork Tenderloin with Indiana Shagbark Hickory Sauce! Every
time I run this sauce folks can not get enough. The Shagbark adds a unique and unmistakable flavor to savory dishes as well as desserts. The depth of flavor goes well with white meats and the sweetness pairsperfectly with desserts.
" This syrup is so good, I put it on my cornflakes"
"Hickory Syrup is enlightening to the palate- I substitute it in dishes calling for maple syrup, cane or agave.... it is excruciatingly tasty when used in lieu of maple syrup with sweet and sour teriyaki veggie ribs over brown rice or as a deglaze in sweet dessert dolmas... the possibilities are endless in the vegan diet department! Taste buds are exploding here!"
Hickoryworks syrups are unique. Both the Poplar Bark and Hickory Bark have a very distinct flavor profile that leaves a lasting impression.
"I love the floral complexities of this purely American shagbark syrup. I find it not only works tremendously well in savory applications, but also in our pastry shop. It makes amazing ice cream and chocolate truffles."
And Chef, " What do You think of Hickory Syrup ?."
I just love the smoky, sweet quality and the thin delicate texture. This should be "THE sweetener " for all BBQ sauces. But let's not stop there! I bet it makes an amazing vinaigrette for grilled vegetables or a finishing glaze for grilled fruit, YUM!
Elizabeth A. Karmel, Author of "Taming the Flame" : Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ (April 2005)... & " QUEEN of The GRILL "http://www.GirlsattheGrill.com
"If you can eat it, you can grill it!"
“I've enjoyed the unique flavor of Gordon and Sherrie’s
Shagbark Hickory syrup for years in my home,
I've given it as gifts to my foodie friends ... it's always a hit!”
Rick Bayless
Chef/Owner of Frontera Grill and Topolobampo in Chicago.
Host of PBS’s Mexico—One Plate at a Time
Sara Moulton
Executive Chef of Gourmet Magazine
Hickoryworks' Shagbark Hickory Syrup - Here's a one- of -a- kind
product from America's hartland that has captured the attention of chefs nationwide. The smokey sweet syrup, slightly reminiscent of maple syrup, is being used in desserts, salad dressings, marinades, sauces, drinks and the list is growing.
" We cook with a lot of love which is why we like Shagbark Syrup" We use it to make salad dressing for our baby spinach salad, we infuse Shagbark with dried chilies to make a spicy sauce for pork tenderloin.
We use Hickory Shagbark Syrup for both sweet and savory combinations. On the pastry side, we use it for our Warm Ouot of the Oven Oatmeal Hickory Pecan cookies with espresso whipped cream and in our blends of housemade granola. We also use it for our Beet Salad with Shagbark Vinaigrette and Capriole Farms Wasabi Goat Cheese.
Truly a versatile and wonderful product that we are proud to serve in our restaurant.
