Editor’s Note: Please welcome our newest contributor, Ellie Markovitch, an artist, educator for the Agricultural Stewardship Association (among other organizations) , multimedia storyteller, member of Chefs Consortium. -Christina
It is Maple season in New York and a few weekends ago I joined the Agricultural Stewardship Association tour of Peggy and Matt Cannon’s Maple and Milk farm. I captured sights and sounds of the tour and brought home some delicious Maple syrup. Here how I made maple butter:
RECIPE: MAPLE BUTTER
- 1 cup of butter at room temperature
- 1/2 cup of Matt’s Maple Madness maple syrup from ASA farm tour
- pinch of salt
1) Bring butter and syrup to room temperature
2) Heat up maple syrup to soft ball temperature (234°F)
3) Add pieces of butter, stirring to combine
4) Transfer to Stand mixer with a paddle attachment
5) mix on medium high, I had mine set mostly at speed 8.
6) This is how it looks after 10 minutes
7) Photo after 15 minutes
8) place in jars, cover and keep refrigerated
9) Spread on a slice of bread, cakes, rolls and enjoy! Keep in the refrigerator for long shelf life.