The Morning After Thanksgiving: Crunchy Maple Butter

by Hillary Davis
Print Email

maplebutter2Even more than Thanksgiving, the day after is nostalgia squared, or maybe cubed. Memories rush back from the day before. The turkey. The perfect pies. Seeing loved ones, yet missing absent ones, and being thankful to have both. But now, layered on top, is a day of leftovers that are often better the day before.

My morning after: stuffing in a circle in a skillet with sunny side ups in the center, a piece of pie before that gets under way, freshly made strawberry raspberry jam and angel biscuits.

This year I’m making homemade butter—crunchy maple butter to serve with them, and I’m sharing the recipe with you ahead of time so you see how quick and easy it is to make. And the flavor is definitely butter squared. Or maybe cubed.

All you need is to pour 3 pints of organic heavy cream in a stand mixer and begin to whip as if you are making whipped cream.
A man in one of my cooking classes asked me, ” How do you make butter?!”

I answered, “Do you remember anyone warning you that if you whipped cream too much it would turn into butter?”

That’s how easy it is. About 5 minutes or a bit more of whipping. Just remember to watch carefully after the cream begins to stiffen. Within the blink of any eye the cream will collapse to turn into the butter above, but if it is still whipping you’ll have the liquid buttermilk below being flung out of your bowl! Stop the mixer as soon as you see the butter formed. Place it in a seive to drain for a minute.

maplebutterThis is the fun part. Adding the maple syrup. I took out 1 cup of the butter to save to use as sweet butter and placed the other 3 cups in my food processor with 10 tablepsoons of maple syrup.

After pulsing, I processed it for about 2 minutes to get this fluffy, delicious whipped maple butter.

In a total of less than 15 minutes, I had homemade maple butter which tasted amazing. I sprinkled Malden salt flakes over the top to add a salty crunch.

I used to have a butter mold and a butter press so that when you level the top of the butter and chill it, when you take it out of the refrigerator you can press down on the top with the press to make a design. I found one online: Ateco Wood Butter Print, Sailboat Design that I ordered.

This recipe makes 4 cups of butter, so any remaining can be wrapped in plastic wrap and frozen. I’m already thinking about popcorn flavors to make……….or horseradish to top a steak with…or cranberry….Happy morning after, everyone.

 

Hillary Davis is the author of French Comfort Food, Cuisine Niçoise, and A Million A Minute. She is presently at work on her next cookbook. You can follow her food adventures in France and around the world on her blog Marché Dimanche

Comments have been closed for this piece.

 

restaurant news

Our Pit Stop at Harris Ranch
Southern California
by Lisa Dinsmore

harrisranch.jpgI'm an obsessive travel planner. I leave nothing to chance when venturing far away from my home. I need a lay of the new land to feel safe and happy. I don't always do everything or go to every...

Read more...
A Memorable Meal in the Berkshires
New England
by David Latt

berkshire1The road to John Andrews Restaurant twists and turns through woods and farmlands. We arrived at dusk while there was enough light to sit outside on the wooden deck that backed up against a grassy...

Read more...
A.O.C. Wine Bar
Los Angeles
by Sharon Oreck

Suzanne Goin, the uber-talented celebrity chef of Lucques and A.O.C. Wine Bar fame, was rumored to be the front runner for the 2005 James Beard Chef-of-the-Year award, and as far as I was...

Read more...
Spork
San Francisco
by Scott R. Kline

ImageSpork in San Francisco is my new favorite restaurant. Pat and I went there for dinner after a lovely day in the Mission, checking out all the vintage stores and eating Dymano Donuts. Spork is a...

Read more...