Burton’s Maplewood Farm

butons pic

RECIPES From Chef/Owner Micah Frank, Blackmarket on Mass Ave


1 cup Red Wine Vinegar

1/2 cup Water

1 Orange, quartered

1 Tbls Star Anise

1 tsp Allspice

1 Cinnamon Stick

2 Tbls Kosher Salt

Combine the above ingredients in sauce pan, bring to a simmer, turn off heat & cover with a lid.  Let spices and orange infuse into brine for 30-45 minutes.

2# Fresh Blueberries


Place Blueberries and maple syrup in a non reactive container.  Pour slightly warm brine over the blueberries/syrup and refrigerate for 1-2 weeks.  Store up to 4-6 months.



6 Pork Cheeks

2 Sprigs Fresh Thyme

1 Sprig Fresh Rosemary

1/4 cup of Kosher Salt

1/4 cup Brown Sugar

1 Tbls Black Pepper

*To cure pork cheeks, combine the above ingredients, cover with plastic wrap and refrigerate 2-3 days.

1 onion, large dice

2 carrots, thick sliced

10 cloves garlic, smashed

2 apples, rough chopped

4 cups Chicken or Ham Stock

1 cup BURTON’S pure maple syrup

*to braise the cheeks:

Sear cheeks in a pan.  Sauté onion, carrot, garlic & apple in oil with fresh thyme & rosemary until soft, about 5 minutes.  Return pork cheeks to the pan and deglaze with stock.  Bring to a simmer, add maple syrup and place in a 300 degree oven, covered for first hour.  Take lid off and return to oven for 30 minutes…or until fork tender but not falling apart easily.  Adjust braise with seasoning (if needed) and pickled blueberries.  Serve over Egg Pancakes, Waffles or Grits.

For great info from Tim Burton, check out his website at www.burtonsmaplewoodfarm.com



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