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

Add comment


Security code
Refresh

 

restaurant news

Beverly Hills Meets Palm Beach at Cafe L'Europe
Florida
by Nancy Ellison

palmbeachflorida.jpgJust for fun, close your eyes. Picture Zsa Zsa dining at Bistro Garden or Liz at Chasen’s – bejeweled and pleasing to the eyes. Imagine charming George Hamilton tanned and natty in his double-...

Read more...
The Dream Away Lodge
New England
by Michael Tucker

dream-awayWhy did I love our dinner at this place so much? Could it be that The Dream Away Lodge is rumored to have been a brothel during the Depression years, which speaks of a rich history of satisfying...

Read more...
The Smoke Shack
Mid-West
by Lisa Dinsmore

smokeshakeI am a planner. I never go on a trip without scoping out what there is to do and the best places to eat. We never do everything on the list, but I hate to be bored or to eat boring food. We aren’t...

Read more...
Momofuko in the Wasteland
New York
by Michael Tucker

milkbar.jpgThe Upper West Side just joined the world. Move over East Village; now us UWS Jews can sneak out of synagogue on the High Holy Days and chow down on steamed pork buns without leaving our own...

Read more...