Recipes 

Whatever you make, it will be sure to delight when you use Inspired Simple Syrup to liven your creations and bolden the taste of your dishes. We want to bring people together, allow them to start conversations, and to help them make memories, and that all starts with a simple dish. View our variety of recipes and start getting inspired!

Inspired Recipes 

Our simple syrups were created to help everyone and anyone find their inner chef, but sometimes finding the right recipe can be tough. Lucky for you, Chef Phillip has been cooking for others for over 20 years, and he understands what it means to make a delicious meal that means something and brings people together. That is exactly what food and drink is supposed to do; bring people together to share moments and create memories. We guarantee that when you use our simple syrups in your dishes and drinks, those who you are serving will be hungry for more.

This page on our website is dedicated to some of Chef Phillip’s original and favorite recipes, all using our five signature simple syrups. Finding the right recipe to use with your Mulled Cider or Blueberry Lavender simple syrup is made easy right here! Want something a little fancier for date night? Try some roasted acorn squash with our Cranberry Fall Spice syrup. Need a new drink for a girls night in? Make a martini with a little flair using our Raspberry Rose syrup and garnished with a cinnamon stick. Want a topping for your late night ice cream? Sauteed peaches with our Vanille Peach Pie syrup will have your mouth watering before you taste your first bite.

Breakfast

Breakfast

Panettone French Toast with Inspired Simple Syrup, Berries and Whipped Cream

Ingredients:

  • 1 3.5 ounce panettone, paper removed
  • 1 large egg
  • 1/3 cup heavy whipping cream
  • 1/3 cup whole milk
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup mixed berries
  • ½ cup whipped cream
  • Inspired Simple Syrup of your choice

Directions:

Cut panettone into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. When ready to serve drizzle your favorite Inspired Simple Syrup over the panettone and garnish with fresh berries and whipped cream.

Vanilla Peach Pie Yogurt Parfait

Ingredients:

  •  8 ounce container of greek yogurt
  • 1 tablespoon of Inspired Vanilla Peach Pie syrup
  • 1 medium peach, sliced (frozen, canned, or fresh)
  • 1 tablespoon chopped mint
  • 4 tablespoons granola

Directions:

Stir syrup into yogurt. Place half of yogurt into a jar, glass or bowl. Toss peaches with chopped mint. Top with half of peach slices. Sprinkle with 1 tablespoon granola. Repeat steps, layering remaining yogurt, peaches and granola.

Sautéed Peaches Over Buttermilk Pancakes

Ingredients:

  • 4 peaches cut into ½ inch wedges
  • 2 tablespoons unsalted butter
  • 2 tablespoons Inspired Vanilla Peach Pie syrup

Directions:

In a large sauté pan over medium-low heat, melt butter, gently add peaches and Vanilla Peach Pie simple syrup. Cook for almost 1 minute then gently flip over. Cook for another minute and remove from heat. Set aside. Serve on top of your favorite pancakes and with an additional drizzle of Inspired Vanilla Peach Pie syrup.

Main Dishes

Main Dishes

Raspberry & Brie Grilled Cheese

Ingredients:

  • Brioche bread loaf sliced
  • 6 ounces Brie cheese sliced 
  • 1 pint raspberries 
  • 1 tablespoon Inspired Raspberry Rosé simple syrup
  • 2 tablespoons room temperature butter

Directions:

Place 2 slices of brioche bread on a cutting board. Layer with half the brie. Top with raspberries and drizzle syrup on raspberries. Lay the remaining brie over top. Place the other slice of bread on top. Spread the exteriors of the brioche bread with butter. Grill in a skillet over medium heat until the brioche bread is golden brown, and the brie is melted. Let cool for about a minute before slicing and serving.

Toppings/Spreads

Toppings & Spreads

Lavender Blueberry Compound Butter

Ingredients:

  • 2 sticks of softened butter 
  • 3 tablespoons Inspired Lavender Blueberry simple syrup
  • Pinch of Kosher salt
  • 1/2 cup of blueberries (fresh or frozen)

Directions:

Beat the softened butter with the syrup using a whisk attachment on your stand mixer or using a hand mixer. Add in the berries and salt and blend with the paddle attachment of your stand mixer.  Be careful not to over beat the berries, so they still hold some of their shape and you will be able to identify the butter as butter. Spoon the butter down the center of a large piece of plastic wrap. Roll the butter in the wrap, twisting the ends tightly to create an even roll. Freeze until firm. Slice the butter and serve on top of your favorite breakfast foods such as corn muffins, cornbread, croissants and pancakes.

Lavender Blueberry Glaze

Ingredients:

  • 1 1/4 cups powdered sugar sifted
  • 1 tablespoon Inspired Lavender Blueberry simple syrup
  • 1.5 tablespoons whole milk

Directions:

In a medium bowl, whisk together the powdered sugar, simple syrup, and milk until completely smooth. Drizzle over your favorite Bundt cake, pound cake, muffins, or scone.

Lavender Blueberry Compote

Ingredients:

  • 2 cups frozen blueberries
  • ¼ cup Inspired Lavender Blueberry simple syrup
  • 2 teaspoons lemon juice

Directions:

Combine 1 cup of blueberries, Lavender Blueberry simple syrup and lemon juice in a small saucepan. Cook over medium high heat for about 10 minutes. Add the rest of the blueberries and cook for an additional 8-10 minutes. Stir frequently. Serve warm over french toast or vanilla ice cream.

Gingerbread Cream Cheese

Ingredients:

  • 8oz Cream Cheese
  • 4 tbsp Inspired Gingerbread Simple Syrup

Directions:

Allow Cream Cheese to soften to room temperature, stir in Gingerbread Syrup until combined well.

Chimango Salsa

Ingredients:

  • 1 ¼ cup finely diced mango
  • ¼ finely diced red bell pepper
  • 1/3 cup finely diced red onion
  • 1/3 cup chopped cilantro
  • Zest & Juice of 1 lime
  • 2 tbsp Olive oil
  • 2 tbsp Inspired Chimango Simple Syrup
  • ¼ tsp Kosher salt

Directions:

In a small mixing bowl add the red onion and cover with cold water for 10 minutes. After ten minutes drain the red onion and squeeze out all the excess water. This will remove some of the sharp bite of raw red onion. Combine all ingredients in a medium-sized bowl and gently stir to combine.

Side Dishes

Side Dishes

Mulled Cider Glazed Brussel Sprouts

Ingredients:

  • 1½ lb. brussels sprouts, trimmed, halved
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon kosher salt, plus more
  • Freshly ground black pepper
  • ¼ Inspired Mulled Cider simple syrup
  • cup sherry vinegar 
  • ¾ teaspoon crushed red pepper flakes 
  • 1 bunch chives sliced thin

Directions:

Preheat to 450°.  Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.  Place Brussel sprouts on a sheet pan in an even thin layer. Cook for about 20 mins until the sprouts are tender.

Meanwhile, bring syrup to a simmer in a small saucepan over medium-high heat. 

Remove from heat and add vinegar and red pepper flakes, and whisk until sauce is smooth. Return to the saucepan to medium heat and ½ tsp. salt, and cook, whisking constantly, about 3–4 minutes.  Transfer brussels sprouts to a large bowl. Add glaze and chives and toss to combine. Transfer to a platter.

Mulled Cider Glazed Carrots

Ingredients:

  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • 1 lb. baby carrots 
  • ¾ teaspoons Kosher salt
  • ½ teaspoons black pepper
  • 2 tablespoons apple cider vinegar 
  • 2 tablespoons Inspired Mulled Cider simple syrup
  • 1 tablespoons chopped mint

Directions:

Preheat the oven to 375°. In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Remove the skillet from the heat and add the vinegar and Mulled Cider simple syrup. Shake the skillet to coat the carrots. Transfer to the oven and roast for 6 to 8 minutes, until the carrots are just tender but still crisp in the center. Platter and garnish with chopped mint.

Roasted Acorn Squash with Inspired Cranberry Fall Spice Drizzle

Ingredients:

  • 1 each acorn squash cut into 8 wedges 
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup baby spinach
  • 1/3 cup toasted walnuts
  • 1/3 cup dried cranberries
  • Shaved parmesan
  • Inspired Cranberry Fall spice syrup

Directions:

Preheat oven to 400 degrees. In a large bowl toss acorn squash, extra virgin olive oil, salt and cinnamon, mix until well coated. Place squash mixture on a half sheet tray and roast for about 30 minutes until the squash is soft.  Allow squash to cool slightly. Once cooled, on a platter place the spinach, then arrange squash on the spinach and garnish squash with toasted walnuts, dried cranberries, shaved parmesan and a drizzle of Inspired Cranberry Fall Spice syrup. 

Fall Spice Cranberry Sauce

Ingredients:

  • 1 12 ounce bag of frozen cranberries
  • 1 cup Inspired Cranberry Fall Spice simple syrup
  • 1 strip orange zest
  • Salt and pepper to taste
  • 1 tablespoon chopped tarragon

Directions:

In a small saucepan combine 8oz of the cranberries, the Cranberry Fall Spice simple syrup and the orange zest. Over medium low heat cook mixture until cranberries get soft about 10 minutes. Once cranberries soften increase heat to medium high and cook until cranberries begin to burst about 10 minutes more. After the 10 minutes reduce heat to low, stir in additional cranberries, salt, pepper and chopped tarragon. Turn off heat and allow to cool to room temperature before serving.

Potato and Green Bean Salad with Mulled Cider Vinaigrette

Ingredients:

  • 2Lbs  boiled baby potatoes 
  • 2lbs blanched green beans
  • 1 bunch chopped chives

Vinaigrette:

  • 1/4 cup apple cider vinegar
  • Pinch salt
  • Pinch pepper
  • 1.5 tablespoons Inspired Mulled Cider simple syrup 
  • 2 teaspoons brown mustard 
  • 1/3 cup of olive oil

Directions:

For the vinaigrette mix all ingredients together except for the olive oil. Once the ingredients are combined slowly stir in olive oil.  Toss potatoes and green beans with vinaigrette and chives.

Inspired Chipotle Cranberry Glazed Vegetables

Ingredients:
For vegetables:

  • 2lbs sweet potatoes medium diced
  • 1 medium-size white Spanish Onion medium diced
  • 1lb Brussel Sprouts halved
  • 2 large Honey Crisp Apples diced
  • 1tbsp salt
  • 1tbsp smoked paprika 
  • 1/4 cup olive oil 

For the glaze:

  • 6 tbsp Inspired Cranberry Fall Spice Syrup
  • 4 tbsp pureed Chipotle in Adobo
  • 2 tbsp lime juice
  • 1/4 tsp salt

Directions:

Preheat your oven to 425. In a large bowl combine all the ingredients and evenly distribute on a sheet pan that is brushed lightly with olive oil. Bake for about 25 minutes, until tender.
Meanwhile, prepare the glaze. In a small saucepan add the Inspired Cranberry Fall Spice, Chipotle in Adobo, lime juice, and salt. Bring to a boil and then reduce to a simmer. Allow mixture to simmer for 5 minutes. Remove from heat and stir in cold butter, set aside.
Once vegetables are cooked through combine with glaze and serve.
*** You may not need all the glaze, reserve for another use***

Desserts

Desserts

Vanilla Peach Pie Pops

Ingredients:

  • 1 pound ripe peaches or frozen
  • 8 tablespoons of Inspired Vanilla Peach Pie syrup, divided
  • Pinch salt
  • 2 cups greek yogurt (full fat)
  • 1 tablespoon lemon juice

Directions:

Peel and dice peaches. In a large sauté pan on medium heat sauté peaches in 3 Tablespoons of Simple syrup until tender, once tender add salt. Pulse in blender and allow to cool. While the fruit is cooling, blend together the yogurt, remaining simple syrup and lemon juice in a medium bowl. 

Once the peach mixture has cooled combine with yogurt.

Transfer peach mixture to molds and allow to freeze for about 6 hours.

When ready to serve run popsicles under warm water for about 15 seconds and gently pop out of mold.

Grilled Peaches with Vanilla Peach Pie Mascarpone

Ingredients:

  • 6 peaches halved
  • Canola oil
  • ½ cup chopped pistachios
  • 8 ounces mascarpone cheese
  • 2 tablespoons Inspired Vanilla Peach Pie simple syrup 

Directions:

In a small bowl mix together the mascarpone cheese and the Vanilla Peach Pie simple syrup mix until combined. Set aside.  Heat grill to medium high heat.  Brush peaches with canola oil.  Place peaches cut side down on the grill. Grill for 5-8 minutes depending on how ripe the peaches are. Peaches should be soft, but still hold their shape. Place peaches on a platter, top with a dollop of the mascarpone cheese and chopped pistachios.

Pear & Cranberry Tarte Tatin

Ingredients:

  • 4 medium sized pears, peeled and sliced ¼” thick
  • ¾ c fresh cranberries
  • 1 tbsp butter
  • 1/3 c Inspired Cranberry Fall Spice Simple Syrup
  • 1 9-inch round pie crust or puff pastry
  • 1 egg
  • 1 tbsp milk
  • Turbinado sugar

Directions:

Preheat oven to 400 degrees. While the oven is heating take the butter and grease a 9 inch round non-stick sauté pan.  On medium heat, place sauté pan on the stove, add the syrup and bring to a moderate boil and allow to reduce until thick, about 8 minutes. Remove from heat.  Arrange sliced pears carefully in syrup mixture. Sprinkle cranberries on top of pears. Roll out Pie crust and with a fork carefully dock holes all over the crust. Once completed place dough on top of pear and cranberry mixture making sure and press down gently. In a small bowl whisk the egg and milk together and with a pastry brush gently brush the egg mixture on the dough. Sprinkle Turbinado sugar all over the crust. Bake for about 25 minutes or until crust is cooked.  Allow Tarte Tatin to cool completely and then carefully run a spatula around edges to loosen. Carefully invert on to a plate that is slightly larger than the pan.

Chocolate Peppermint Bread Pudding

Ingredients:

  • 3 c cubed of stale bread
  • 3 large eggs
  • 2 tbsp dark cocoa powder
  • 1 c whole milk
  • 1 c half and half
  • 1 tsp. cinnamon
  • 1 pinch salt
  • ¾ chocolate chips
  • 1 tbsp butter
  • ¼ c Inspired Peppermint Simple Syrup

Directions:

Preheat oven to 350 degrees. In a large bowl place cubed bread. In a medium-sized bowl combine the eggs, dark cocoa powder, milk, half and half, cinnamon, and salt. Whisk well until combined.  Add chocolate chips to the liquid mixture and pour over stale bread. Gently toss the bread and liquid mixture together. Allow to sit for 20 minutes. While the mixture is sitting, grease a 9.5-inch pan with the butter making sure to completely cover the bottom and sides. After 20 minutes take the bread pudding mixture and put it in the greased pan. Bake at 350 for about 40 minutes until it is set. Allow bread pudding to cool for about 20 minutes and carefully make holes all over bread pudding with a toothpick. Finally, drizzle the syrup all over bread pudding and allow it to absorb. Serve with whipped cream if desired.

Mulled Cider Apple Strudel

Ingredients:

  • 3 large Granny Smith apples
  • 1 tsp. + ¾ tsp ground cinnamon
  • 4 tbsp Inspired Mulled Cider Simple Syrup
  • 1 tbsp lemon juice
  • 1 stick butter melted
  • 1 pack Phyllo dough sheets
  • 3 tbsp granulated sugar

Directions:

Preheat oven to 375 degrees.  Melt the butter on the stove and set aside. In a small bowl combine 1 tsp cinnamon and the granulated sugar and set aside. Peel and slice the apples about ¼ inch thick and place in a large bowl with the remaining cinnamon, the syrup, and lemon juice. To build the strudel, place one sheet of phyllo dough down, brush with melted butter and sprinkle the layer with the cinnamon-sugar mixture. Continue to add an additional sheet on top of each other repeating the brushing of butter and sprinkling of cinnamon sugar until you have 6 layers. Using a slotted spoon place half the mixture in a strip on the bottom of the phyllo closer to you and leaving a little room at both ends to enclose strudel. Carefully roll strudel away from you, making sure you finish with the seam side down. Enclose both ends of strudel, brush the rolled strudel with melted butter and carefully make a few score marks with a knife along the top of the strudel.  Place on a sheet pan lined with parchment paper.  Repeat the building process with the second strudel. Bake for about 30-45 minutes until golden brown. Allow strudel to cool before slicing with a serrated knife. Dust with powdered sugar before serving.

*Yields 2 Strudels*

Lavender Blueberry Compote

Ingredients:

  • 2 cups frozen blueberries
  • ¼ cup Inspired Lavender Blueberry simple syrup
  • 2 teaspoons lemon juice

Directions:

Combine 1 cup of blueberries, Lavender Blueberry simple syrup and lemon juice in a small saucepan. Cook over medium high heat for about 10 minutes. Add the rest of the blueberries and cook for an additional 8-10 minutes. Stir frequently. Serve warm over french toast or vanilla ice cream.

Cocktails

Cocktails

Raspberry Rosé Sangria

Ingredients:

  • 750 ml Rosé wine (1 bottle)
  • 1 cup pink grapefruit juice
  • 3/4 cup orange liqueur
  • 1/2 cup Inspired Raspberry Rosé simple syrup
  • 1/4 cup Chambord (raspberry liqueur)
  • 2 cups watermelon cubed
  • 12 ounces fresh raspberries

Directions:

Pour the rosé wine, grapefruit juice, orange liqueur, simple syrup, and Chambord in a large pitcher. Stir until the syrup dissolves into the mixture.  Then add the watermelon and raspberries. Cover and refrigerate before serving.

Cranberry Margarita

Ingredients:

  • 3 tablespoons Inspired Cranberry Fall Spice simple syrup
  • 4 ounces fresh lime juice
  • 4 ounces Blanco tequila
  • 2 ounces Triple Sec
  • ice cubes

Directions:

Stir all ingredients together until blended. Serve over ice in sugar (or salt) rimmed glasses, garnished with fresh cranberries and lime wedges if desired.

Apple Cider Moscow Mule

Ingredients:

  • 2 ounces ginger beer
  • 2 ounces vodka
  • 2 ounces apple cider
  • 2 tablespoons of Inspired Mulled Cider simple syrup
  • 0.5 ounces lime juice, fresh squeezed
  • Ice
  • Apple slices for garnish

Directions:

Add desired ice to copper mug.  In a shaker add apple cider, vodka, simple syrup, and lime juice.  Top with ginger beer.  Stir to mix and garnish with apple slices.

Cranberry Sparkler

Ingredients:

  • 1 ounce cranberry juice
  • ¼ ounce Inspired Cranberry Fall Spice simple syrup
  • Dash orange bitters
  • Sparkling wine

Directions:

Combine the first 3 ingredients in a flute glass and stir. Top with sparkling wine and garnish with cranberries.

Raspberry Rosé Martini

Ingredients:

  • .75 ounce of Lime Juice about the juice of half a lime
  • 3 teaspoons Inspired Raspberry Rosé Simple syrup
  • 3 ounces vodka

Directions:

In a shaker filled with ice combine all ingredients and shake well.  Strain into a martini glass and garnish with raspberry toothpick and lime.

Hot Toddy

Ingredients:

  • 4 ounces apple cider
  • 1 teaspoon lemon juice
  • 2 teaspoons  Inspired Mulled Cider simple syrup
  • 3 ounces Bourbon

Directions:

Combine all ingredients in a small pot except for bourbon. Bring to a boil and then simmer for 5 minutes. Pour mixture into mug and stir in bourbon, serve warm and garnish with a cinnamon stick.

Inspired Cosmopolitan

Ingredients:

  • 1.5 ounce vodka
  • 2 tablespoons cranberry juice
  • 1 tablespoon lemon juice
  • 2 teaspoons Inspired Cranberry Fall Spice simple syrup
  • 1 lime wedge

Directions:

In a shaker filled with ice combine all ingredients except lime wedge and shake well. Strain into a glass and squeeze lime wedge into drink and garnish with lime.

Peppermint Martini

Ingredients:

  • peppermint candy canes (crushed)
  • 1 tbps + 2 tsp Inspired Peppermint Simple Syrup
  • 3 oz White Chocolate Liqueur
  • 3 oz Vanilla Vodka
  • 2 oz half-and-half

Directions:

Dip the rim of the glass in 2 tsp of syrup, then into crushed candies to lightly coat.

Fill cocktail shaker two-thirds full of ice. Add white chocolate liqueur, half-and-half, vanilla vodka, and syrup; shake until well mixed and chilled. Strain into a martini glass. Serve immediately.

Gingerbread Martini

Ingredients:

  • 4 Gingersnap Cookies (crushed)
  • 1 tabsp + 2 tsp Inspired Gingerbread Syrup
  • 3 oz Baileys Liqueur
  • 3 oz Vodka
  • 2 oz half-and-half

Directions:

Dip the rim of the glass in 2 teaspoons of syrup, then into crushed Gingersnaps to lightly coat.

Fill cocktail shaker two-thirds full of ice. Add Baileys liqueur, half-and-half, vodka, and syrup; shake until well mixed and chilled. Strain into a martini glass. Serve immediately.

Boozy Peppermint Coffee

Ingredients:

  • 2 cups Freshly Brewed Coffee
  • ½ cup Baileys Liqueur
  • ¼ cup Crème De Cacao Liqueur
  • 4 tbsp Inspired Peppermint Simple Syrup
  • Whipped Cream (optional for garnish)

Directions:

Combine all ingredients except whipped cream, portion into mugs, and serve hot.  Garnish with whipped cream if desired.

Inspired Spicy Margarita

Ingredients:

Optional for the rim:

  • 1 tsp. salt
  • ½ tsp Aleppo pepper

Margarita:

  • 3 oz. Tequila Blanco
  • 1.5 oz. Inspired Chimango Inspired Syrup
  • Fresh squeezed juice from ½ a lime
  • Optional – 1.5 oz mango puree

Directions:

On a small plate combine salt and Aleppo pepper. Roll rim of margarita in water and then gently roll the rim of the glass in the salt & chile mixture. In a shaker filled with ice combine the margarita ingredients, shake well, and pour into your margarita glass and garnish with a lime round.

Non Alcoholic Drinks

Non Alcoholic Drinks

Vanilla Peach Pie Smoothie

Ingredients:

  • 4 ounces plain or vanilla yogurt
  • 2 tablespoons Vanilla Peach Pie simple syrup
  •  1 1/2 cup fresh or frozen peaches
  •  1/2 cup crushed ice
  •  3/4 cup almond milk

Directions:

Combine all ingredients in a blender and blend until smooth.

Lavender Blueberry Lemonade

Ingredients:

  • 4 ounces Inspired lavender blueberry simple syrup
  • 4 ounces lemon juice
  • 16 ounces water

Directions:

Combine all ingredients and chill. Garnish with blueberry ice cubes, lavender sprig and lemon.

Gingerbread Hot Chocolate

Ingredients:

  • 2 cups Milk
  • 3 tbsp Unsweetened Cocoa Powder
  • 2 oz Semisweet Chocolate
  • ¼ cup Inspired Gingerbread Syrup

Directions:

Heat milk, cocoa powder in a saucepan until steaming. Whisk in semisweet chocolate and syrup.

Peppermint Hot Chocolate

Ingredients:

  • 2 cups Milk
  • 3 tbsp Unsweetened Cocoa Powder
  • 2 oz Semisweet Chocolate
  • ¼ Cup Inspired Peppermint Syrup

Directions:

Heat milk, cocoa powder in a saucepan until steaming. Whisk in semisweet chocolate and syrup.

Dressings

Dressings

Raspberry Balsamic Vinaigrette

Ingredients:

  • 1 cup Raspberries
  • 2 tablespoons Inspired Raspberry Rosé simple syrup
  • 2/3 cup of balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil

Directions:

In a blender combine the first 5 ingredients and blend until combined. Once combined on low speed slowly drizzle in olive oil until emulsified. Adjust seasoning if needed.

 

Mulled Apple Cider Dressing

Ingredients:

  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • 1 lb. baby carrots 
  • ¾ teaspoons Kosher salt
  • ½ teaspoons black pepper
  • 2 tablespoons apple cider vinegar 
  • 2 tablespoons Inspired Mulled Cider simple syrup
  • 1 tablespoons chopped mint

Directions:

Preheat the oven to 375°. In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes. Remove the skillet from the heat and add the vinegar and Mulled Cider simple syrup. Shake the skillet to coat the carrots. Transfer to the oven and roast for 6 to 8 minutes, until the carrots are just tender but still crisp in the center. Platter and garnish with chopped mint.

Cranberry Vinaigrette

Ingredients:

  • 1 each acorn squash cut into 8 wedges 
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup baby spinach
  • 1/3 cup toasted walnuts
  • 1/3 cup dried cranberries
  • Shaved parmesan
  • Inspired Cranberry Fall spice syrup

Directions:

Preheat oven to 400 degrees. In a large bowl toss acorn squash, extra virgin olive oil, salt and cinnamon, mix until well coated. Place squash mixture on a half sheet tray and roast for about 30 minutes until the squash is soft.  Allow squash to cool slightly. Once cooled, on a platter place the spinach, then arrange squash on the spinach and garnish squash with toasted walnuts, dried cranberries, shaved parmesan and a drizzle of Inspired Cranberry Fall Spice syrup. 

Cranberry Soy Reductions

Ingredients:

  • 2 oz Inspired Cranberry Fall Spice Syrup
  • 2 oz White Balsamic Vinegar
  • 1 Pinch Red Pepper Flakes
  • 1 oz Soy Sauce
  • 1 Tablespoon Cold Unsalted Butter

Directions:

Combine first 4 ingredients in a small saucepan. Once mixture comes to a boil, allow mixture to simmer for five minutes. After five minutes remove from heat and stir in butter.