I’m under the impression that every blogger knows how to do it. Everytime I go to a food blogger gathering like Food Blogger Connect I see fellow bloggers easily chatting with producers and I just stand by and feel awkward. I thought it was only because I was shy, but thinking about it got me to slightly different conclusion.
Producers are specialists, they put their hearts and souls into their business, but because they are so passionate about it they can be very technical as well. Very often talking to them is like talking to scientists. They use technical slang. They can taste difference between Lebanese and French wines, between arabica and robusta, they will describe in detail processes and so on. Sometimes it can be captivating, but sometimes it’s intimidating, at least for me. It’s the same feeling I get when talking to wine connoisseur, they talk about smelling strawberries and you just smell wine.
Lucky, there are products that even I can get my head around.
Let’s talk about Moose Maple Butter
Moose Maple Butter is the next best thing after Nutella or peanut butter. It’s so good you want to eat it with a spoon (a little bit dangerous for a butter, but well…). It’s so simple, just two ingredients. Farrah (the owner of Moose Maple Butter) was serving her maple butter on toast at Food Blogger Connect. She also proved I can have proper conversation if the topic is right.
Farah wasn’t telling me about what types of maple syrups are available, and why she picked the one she used, she didn’t dwell on importance of process incorporating the syrup, she just told her journey of wanting something sweet on her toast, when she wasn’t allowed to eat sugar. She mentioned some research she was doing with friends and family, how people were surprised with idea of sweet butter.
It was a pleasure to listen about her journey. I find strong, beautiful, well-educated women like Farrah inspiring. If a lawyer is not afraid of starting a butter business than any of us can follow the passion.
I’ve promised Farrah to cook with the butter. There was only one problem. The butter is so good on it’s own, I was feeling sorry to use it for anything else! But I like keeping my word, so here it is Maple Butter Strawberry Crumble.
I’ve made two batches, one with mix of mango and strawberries and second with solely strawberries. The second version was our favourite, but don’t hesitate to experiment.
- 40g barley flour
- 40g rolled oats
- 40g ground almonds
- 50g Moose Maple Butter, cold (you can replace it with 30g maple syrup and 50g butter)
- 4 tsp ground almonds
- 450g strawberries, hulled and halved
- 4 tsp honey
- 4 tsp of porto or wisniowka (cherry vodka)
Preheat the oven to 180ºC/160ºC fan.
Place flour, rolled oats, ground almonds and rub in the cold, Moose Maple Butter until they have a crumbly consistency. Set aside.
Grease four ramekins. Sprinkle each of them with a teaspoon of ground almonds.
Place strawberries in the ramekins.
Drizzle them with honey and porto (or wisniowka).
Sprinkle them with the crumble.
Don’t worry if some of the crumble is over the top, as the strawberries will sink down.
Bake for 25-30 minutes, until the crumble turns golden brown. Remove from oven and let cool slightly before eating.
Serve with some cream or ice cream.
Inspired by many Bea’s crumble recipes