The other day, I came across Crown Maple Syrup, a small-batch, organic maple syrup producer in Dutchess County, NY. We love using local products so we were excited to find maple syrup made so close to us in Connecticut! Dutchess County is great place for a weekend getaway with its charming towns and beautiful landscapes. From Beacon to Hudson to Rhinebeck, there are so many gems in this part of New York State. Time to plan a trip to the Crown Maple headquarters!
For this compound butter, I used Crown “Very Dark Flavor” Maple Syrup. The deep, rich taste of this syrup pairs particularly well with spicy chipotle. When making compound butters, it is always best to use fresh-churned butter because of the soft, creamy texture and pure flavor. If unavailable, make sure to bring butter to room temperature.
1/2 c. butter, at room temperature
3 tsp. maple syrup
2-3 tsp. chipotles, chopped
Place butter in a mixing bowl. Using a rubber spatula or spoon, thoroughly mix maple syrup into butter. Next, finely chop 2 – 3 large chipotles and mix into butter. Adjust the amount of chipotles based on desired level of heat. Once mixed, pack butter into a ramekin or shape into a log using plastic wrap.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.