In July I attended Food Blogger Connect (FBC5), an action-packed three days full of useful advice on improving your blog and networking opportunities with fellow bloggers. There were many great things to have come out of that weekend, including discovering Moose Maple Butter.
Farrah Charania founded Moose Maple Butter following a business meeting in New York, where she had difficulty finding a healthy alternative to the normal spreads available, such as jam and nutella, which are loaded with processed sugar. She discovered that combining pure grade A maple syrup with organic butter satisfied her sweet tooth and was nutritious at the same time. Upon her return to the UK, Farrah was surprised to find that no one was selling maple butter and after much research, she entered into the food business.
At the FBC5 conference, Farrah offered samples of hot toast with generous helpings of her Moose Maple Butter. I remember my taste buds exploding as soon as I put that first bit of toast in my mouth. The intense taste of maple syrup with creamy velvety butter was heavenly. I just had to send her an email about how excited I was to discover this delicious new spread. I was even more excited when Farrah agreed to personally hand deliver a pre-launch tub of her Moose Maple Butter.
We met for a coffee at Westfield Stratford and talked at great length about Farrah’s career – this gorgeous and talented lady is a top shot lawyer by day – and her new foray into the food world. Farrah was incredibly personable, which made me want her Moose Maple Butter to succeed even more. I rushed home to put the butter in the fridge, but couldn’t resist helping myself to a couple of spoonfuls first.
The next morning, I toasted some sourdough bread and spread lashings of the Moose Maple Butter. What a great start to the morning! It was then that I got thinking, other than pancakes and cakes, what else could I use this delicious spread for? The brainstorming began. I came up with all sorts of ideas, sweet potato mash; brussels sprouts sautéed in maple butter and served with crispy bacon; paprika spiced corn on the cob with maple butter…and then it hit me. Everyone loves sticky chicken wings, why not do something with that. I didn’t want to lose the flavours of the maple butter by putting it in the marinade, so instead turned it into a sauce (see recipe below) to glaze the wings. I kept the flavours in the marinade simple, just a hint of spice against the warming sweetness of the maple sauce. Everyone at home were big fans and I hope you are too.
Moose Maple Butter will be launching in the UK this November, so stay tuned on this page for more information on that. And if you live in London, you may be able to get your hands on a pre-launch tub by contacting Farrah directly on email@example.com.
And do check out the following blogs for other ideas on using Moose Maple Butter:
- Glamorous Glutton, Moose Maple Butter and Walnut Squares
- Mint Custard, Pecan and Moose Maple Butter Shortbread
- Roswensian, Courgette & Pecan Cake with Moose Maple Buttercream
- The Littlest Bakehouse, Spiced Pumpkin Maple Rolls
Ingredients: Chicken Wings
- 12 chicken wings, skin on but wing tips removed
- 4-6 thyme sprigs, leaves only
- 2 garlic cloves, peeled and roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 1 tbsp dark soy sauce
- 1 tsp soft brown sugar
- 1/2 tsp allspice powder
- 1/2 tsp smoky paprika powder or chilli flakes
- salt and black pepper to taste
- vegetable oil, enough to coat the wings when roasting
Ingredients: Maple Glaze
- 2-3 tbsp of Moose Maple Butter
- pinch of freshly grated nutmeg
- 1 lime, juice only (optional)
- To prepare the marinade for the chicken wings, whizz the garlic cloves and ginger in a food processor until finely chopped. Remove and place in a large mixing bowl, along with the soy sauce, brown sugar, paprika powder, allspice powder, thyme leaves, salt and pepper. At this point, taste the marinade to ensure the salt to sugar ratio is just right (not too sweet, not too salty). Add the chicken wings to the marinade and ensure they are fully coated. Cover the bowl with cling film and place in the fridge for atleast one hour.
- Pre-heat the oven 200C, 180F, Gas Mark 6. Line a baking tray with foil and place the chicken wings on the lined tray. Add enough oil to ensure the wings won’t stick to the foil when baking – about two tablespoons. Bake for 40 minutes or until the wings are fully cooked and the skin has darkened. Don’t forget to turn the wings half way through cooking.
- To make the glaze, you will need to add two to three tablespoons of Moose Maple Butter and a pinch of freshly grated nutmeg into a small saucepan. Place the saucepan on low heat and keep whisking until the butter has fully melted. Note: the whisking will prevent the butter and maple syrup from separating from one another.
- When you are ready to serve, pour the maple sauce over the wings. I found sprinkling a splash of lime juice at the end enhanced the maple flavours of the chicken wings, but it is optional.