It’s the new maple syrup! Tom and Judy Radzwhich make hickory syrup from the shagbark tree. It is an environmentally friendly process and no harm is done to the tree. Razz’s Shagbark Hickory Syrup is less sweet than maple with hints of smokiness and nuts.
Click the above link to see a listing of all their upcoming events and shows to buy the hickory syrup!
LEMON BUTTERED CHICKEN
4 boneless skinless chicken breast
3 tbsp. Flour
3 tbsp. Butter
1 tbsp. Water
3 tbsp. Shagbark hickory Syrup
Juice of 1 fresh lemon
1 1/2 tsp. chicken bouillon
Pound chicken lightly to flatten. Coat with flour and shake to remove excess.
In a large frying pan, melt butter. Add chicken breasts and sauté` until golden brown on both sides. Add water, syrup, and lemon juice and chicken bouillon in small bowl
and stir until dissolved. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 5 minutes – or until chicken is no longer pink in center. Remover chicken,
from pan, keeps warm.
Cook and stir pan juices over high heat until thickened and syrupy, 1-2 minutes. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.
RAZZ’S BALSAMIC-HICKORY SALAD DRESSING/MARINADE/DIPPING SAUCE
3 tablespoons of Razz’s Hickory Syrup
1/3 cup balsamic vinegar ***
2 tablespoons of olive oil
1/4 teaspoon of dried basil
***raspberry balsamic tastes good too!