I just realized THIS is my 200th recipe on Floating Kitchen! That’s a lot of eating and a lot of dishes. And what better way to celebrate my dishpan hands than with Maple Cream.
You all know by now that maple syrup is near and dear to my heart. Like most New Englanders, I take the whole issue of maple syrup very seriously. And when I die, you’ll have to pry that cute leaf shaped bottle from my cold, stiff hands. Real talk.
One of the most downright decadent and delicious things you can do with maple syrup is turn it into Maple Cream. Never had Maple Cream before? Then you are missing out. Maple Cream is maple syrup that has been coaxed (or if we are being more scientific, the sugars become crystallized) into a thick, spreadable cream. You can use it however you would use maple syrup. In fact, I beg you to slather some on top of your pancakes or waffles. But you can also use it for so many other things. I like to dip sliced apples or pears in it. It’s great on toast with peanut butter. Or spread it between two cookies for some homemade cookie sandwiches (it’s particularly wonderful with these Maple Ginger Snaps).
Oh and don’t forget about my most favorite way to enjoy it: straight from the spoon!
Feeling generous? Give this as a gift to the maple syrup lover in your life. The Holidays are a creeping in people.
I love me some Grade B maple syrup. Despite it’s label, I find the taste far superior to Grade A. BUT, for this recipe I recommend using Grade A. Some internet searching hinted that the process doesn’t always work with Grade B (differences in the sugar content or density maybe?). So this is probably the only time I’m ever going to say this: get yourself some Grade A for this recipe.
America’s Test Kitchen has a great tutorial with step-by-step photos of the whole process. I highly recommend reading through it before you start. And there are some great tips buried in the comments thread as well. Another tip: make sure your thermometer is accurate. You don’t want to overcook this stuff!
Oh and fair warning: your arm will get tired from all the stirring. But the little extra work out is worth it for this special treat!
Today we are having sweet potatoes for breakfast. And I don’t mean pancakes or muffins with a tiny bit of sweet potato puree stirred into them. I mean an actual whole roasted sweet potato. Yup. That’s what we are eating. Ready to join me?
Wait. What? You think sweet potatoes for breakfast are kind of strange. Hmmm…I’m not sure what words I can use to convince you to try this. Maybe you just need to DO IT! Because sweet potatoes are awesome for breakfast. They are warm, sweet, filling and make excellent vehicles for other breakfast staples like yogurt and fruit. For this particular recipe, I used coconut flavored yogurt, sliced bananas and cocoa nibs. It’s a pretty amazing combination, but you can certainly get creative with the toppings if you’re feeling all fancy.
To speed up your morning routine you can roast the sweet potatoes the night before, store them in the refrigerator and then briefly re-warm them in the morning. Easy peasy.