- 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.