I recently met Beth, a fellow crazy chicken lady, at Butternut Mountain Farm via email. She graciously sent me maple syrup to sample and review at home. Oh how I love the sweet taste of maple syrup.
“I think we are different than most companies and maple producers because maple is full time for us. We see it from the tree to the syrup barrel, from sap chemistry to flavor analysis, through processing, quality control, packaging, sales and marketing, to distribution and retail, from bulk value to value-added, maple is what we know and invest in, for ourselves and for our customers.”- David Marvin
Their story began in 1953 with 600 acres of land on Butternut Mountain and a passion for maple. Currently, they work with over 350 sugar makers.
There are 4 classes of Grade A maple syrup, and I received the Dark, Robust.
A pronounced maple flavor, caramel and brown sugar flavor notes are also present. The greatest volume of pure maple syrup sold for any one grade is Dark, Robust, so, it’s often called “the mass market grade.” Sometimes there is a slight burn in the back of the throat as compared to Amber, Rich Maple Syrup. It should not be bitter or overpowering.
This maple syrup lives up to it's rich history and exacting standards. I tasted it on French toast this morning. The flavor is sweet, with the caramel-brown sugar flavor promised.
Having received the squeeze bottle, there was no drippy mess to clean up. It stores upright, cap-down in the refrigerator to eliminate the need to shake the syrup to the opening. This type of bottle is perfect for children and people with a weak grip (carpal tunnel, stroke atrophy...) as there is no cap to unscrew.
All of that being said, this is my secret ingredient in French toast....
- 2T Butternut Mountain Maple Syrup, plus more to pour on top
- 1 loaf of Brioche Bread, sliced 1" thick
- 4 eggs
- 4 T cream, it needs to be cream
- Mix eggs and cream together. It needs to be a little thick
- Add 2T maple syrup, mix until combined
- Dip sliced Brioche bread into egg/syrup mixture
- Cook on medium-high heat until the toast turns brown and forms a nice crust from the syrup on each side.
- Top with a pat of butter and syrup to enjoy.
As I sat this morning, enjoying my breakfast, I thought of Beth and her chickens in Vermont this autumn. She could be collecting eggs for her own French toast and syrup. I know that if I had access to Butternut Mountain Farms maple syrup the way I imagine she does, I would use it every day. Just think sweet potatoes, oatmeal, autumn pies, pork chops, and the list goes on...
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