- MGZ Jul 27, 2012 05:46 AM
I was in a shop recently and saw a jar marked "Maple Butter." As many of you can understand, being an unrepentant food dork, I bought it. Never seen it before, never heard of it before. Can't seem to find much mention of it around here. And, honestly, I don't really know what to do with it.
I tried it on some good, toasted bread, but it was pretty sweet to tackle. I added some butter to the other half of the slice and that mitigated the potency some. I'm thinking about making some wings or drumsticks on the barbecue, rubbing them with a ground chile based mix, and finishing them with a good slathering of the new member of my pantry. We'll see . . . .
Here's the stuff (though I I think the price shown is off - I paid maybe twelve - thirteen bucks for it):
So, fellow 'hounds, do you know the stuff? Do you use it? How do you like it?
I gave some to friends as a gift. They loved it on pancakes.
I had tried it at a sampling my grocer had. From what I remember It would be nice on vanilla ice cream. Perhaps mix in some walnuts and use to fill sandwich cookies. If I could get over its preciousness ($) I'd start off using it anywhere I would use caramel.
Maple butter is made after the syrup phase bringing it up to ?? temperature and whisking it until it magically turns to the consistency of maple butter.
I love it on toast/bagel with peanut/almond butter instead of jam or just on toast instead of jam. It is expensive but delicious if you enjoy maple products.
Maple butter ought to be 100% pure maple sugar syrup in a "buttery" form because of the very tiny, smooth crystals it's made to grow into. I think of a fondant made from pure maple sugar syrup rather than from a cane sugar syrup. That's what you've bought in a jar! Expensive, yes, 'cause it is concentrated, pure maple syrup. Takes a lot of love and work to harvest maple sap in late winter/early spring.
I use it anywhere I'd use maple syrup with two advantages: it has less moisture than syrup for adding to something I do not want more liquid like a frosting, a dip, an already liquid enough glaze, adding to mustard; and it doesn't drip off like maple syrup does on bread, pancakes, cakes, spoons and so on! It is like comparing a liquid honey to a creamed honey.
I would love it even more if I could get friends to make it in grade B or C instead of only Fancy/grade A. Know what I mean?
For needing maple in some baking and frosting recipes, totally dry and crumbly maple sugar can't be beat.
Off the straight path some--Ever have maple on the snow? A maple cream? Maple ice cream? Now there's maple vodka too. Both straight and flavored. Hurray Vermont!
After spending the night in a rub of salt, demurra sugar, black pepper, and (a lot) of ground chile, the racks hit the offset and spent a few hours in a low, smokey cook fueled mostly by a bunch of oak I was lucky enough to have come across (paying for barbecue wood is one of my deeply held peeves). I slathered the Maple Butter over a the sole rack of baby backs and I think that was my favorite taste of the night (besides the Herradura). I will definitely try that again.
Correct me if I'm wrong, but based on this wikipedia article, it sounds like "maple butter" is the same as "maple cream." Where I grew up in Western MA, I think the latter term was much more common, so I was confused initially when I read this thread.
When I've bought this in New England before, it's generally been in the refrigerator. But it seems like the version you bought is shelf stable?
I love maple cream on pretty much everything, especially toast and bananas.
Maple butter is so easy to make and should be made yourself. I think the recipe is about 1 cup butter and about 1/4 cup maple syrup and use your kitchenaid mixer to whip up. Also, add in some kosher salt as it'll enhance the flavor of the butter.
The very best thing you can use it on is a spread for jalapeno cornbread. A place in Minneapolis is famous for it (can't recall the name of the restaurant) and I've been able to duplicate the recipe pretty close. The sweetness of the maple butter is a nice spread for the heat undertones of the bread. I'm from the south and HATE traditional dry southern cornbread!
Was the store in San Francisco? I really want to buy some without having to pay a bridge toll or shipping.