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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Maple Sea Salt Butter

Vermont Creamery’s exceptional cultured sea salt butter has a maple accent for the holidays. Photo courtesy Vermont Creamery.

 

One of America’s great producers of artisan butters, Vermont Butter & Cheese Creamery, has introduced two new products for holiday season:

  • Cultured Butter with Maple & Sea Salt
  • Crème Fraîche with Bourbon Madagascar Vanilla
     
    Both products, available exclusively at Whole Foods Markets, add delicious seasonal accents.

    The Cultured Butter with Maple & Sea Salt combines top-quality Vermont cream with pure Vermont maple sugar and sea salt crystals.

    The contrast of salty crunch with the sweetness of the maple is delicious on pancakes and waffles, stirred into hot oatmeal, baked into cookies, melted over roasted squash or other veggies, potatoes and rice, or simply spread over a warm piece of crusty bread or toast. The combination of sweet and savory is a hit.

  •  

    Crème Fraîche with Bourbon Madagascar Vanilla combines the flavor of pure vanilla with tart crème fraîche. The result is a subtly sweet, rich and nutty taste well suited to topping tarts and pies, mixing into brownies, warming as a sauce, or as a base for crème brûlée.

    MAKE BOTH AT HOME

    If you can’t find the products, you can make your own.

  • For maple butter, soften top-quality unsalted butter and add maple sugar to taste. Then stir in a pinch or two of sea salt.
  • For crème fraîche, stir vanilla sugar into regular crème fraîche.
  •   





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