Free US shipping on all butter churns for the holidays!
0

Your Cart is Empty

by Kristin Frey April 05, 2017

Maple syruping time throughout New England has arrived. Syrup enthusiasts from Maine to Connecticut are outdoors tapping their maple trees and allowing the clear tree sap to trickle out of the tree trunks into collection buckets or hoses. After hours of boiling down the winter sap over hot fires, the liquid will be reduced and a thick amber syrup with a taste like no other will remain…maple syrup, one of nature's true and pure bounties. 

Making Buttermilk Pancakes

We all have our favorite ways to enjoy our syrup, but maple syrup on pancakes with golden butter is as Amerrican as apple pie. Churn your own butter and it is even better! 

You can also try making maple butter and spreading that on toast, English muffins or waffles. 

Buttermilk Pancakes with Butter

 

Ingredients for Maple Butter

Ingredients:
1/2 c. butter, at room temperature
3 tsp. maple syrup
2 tsp. crushed pecans, lightly toasted
a pinch of sea salt

Preheat overn to 300 F. Toast crushed pecans for 5 minutes in oven. Watch them closely - they are easy to burn! Once lightly toasted, set pecans aside to cool. Place butter in a mixing bowl. Using a rubber spatula or spoon, thoroughly mix maple syrup into butter. Next, mix in toasted pecan bits. Add a dash of sea salt. Be sure to taste it as you add salt.  Once mixed, pack butter into a ramekin or shape into a log using plastic wrap. 

 

Kristin Frey
Kristin Frey


Leave a comment

Comments will be approved before showing up.


Also in The Churncraft Journal

The Chef Series: Marlon Alexander
The Chef Series: Marlon Alexander

by Jojo Frey January 10, 2018

For the third installment of our Chef Series, I am so excited to introduce the charming Marlon Alexander, a personal chef who has worked for some of the biggest names in show biz including Kiss, Rod Stewart and Christina Aguilera. I first met Marlon at a charity event, where a private dinner catered by him was auctioned off for a cool $14,000 (by the way, two of those dinners sold that night). Between his charisma, fascinating stories of the rich and famous, and delicious food, it’s easy to see why.
Read More
The New York Times: Front Burner Feature
The New York Times: Front Burner Feature

by Jojo Frey December 08, 2017

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.

Read More
Truffle Butter
Truffle Butter

by Jojo Frey December 04, 2017

Truffle butter is a great way to preserve the aroma of truffles. Chefs recommend using truffle within five days or so. Aside from freezing it, making truffle butter is a good method to preserve the flavor. But, let’s be real… ain't no way truffle butter will last more than a few days in anyone’s fridge!!
Read More
News & Updates

Sign up to get the latest on sales, new releases and more …