Maple Butter Tart Liqueur
A while back, I was craving butter tarts .
That's nothing new, I'm a Canadian away from home - I'm always craving something that I either can't get at all, or will have to make myself.
What was new is that I was drinking at the time, (Ok, THAT part isn't new!)... and got it in my head that "Butter tart" would make a lovely flavour for a liqueur or cocktail. I immediately set about working through some ideas, deciding which way would be best to go.
In the end, doing a custom infused spirit and then turning it into a liqueur made the most sense.
This takes very little in the way of ingredients or effort, and the result will make any butter tart fan - or general Sweet Tooth - very happy!
Also: there is time to make this maple butter tart liqueur as a Christmas gift!
Maple Butter Tart Liqueur
Ingredients
- 1 Cup Dark Raisins
- 2 Vanilla Beans
- 3 Cups Decent Quality Vodka
- 2 1/2 Cups Brown Sugar Packed
- 1/2 Cup Maple Syrup
- 1/2 Cup Water
Instructions
- Place raisins in a large, clean jar.
- Slice vanilla beans lengthwise, scoop the seeds out. Add beans and seeds to the jar, top with vodka, and shake well. Store in a cool, dark place for about 4-7 days, shaking daily.
- After a few days, taste. If the flavour is good and strong (it’ll likely be!), strain out raisins and vanilla, discard.* If you want more flavour, allow it to sit for another week or so, shaking daily.
- Combine brown sugar, maple syrup, and water in a pot. Cook over medium heat, stirring frequently, until sugar is fully dissolved. Remove from heat, allow to cool.
- Combine infused vodka with maple-brown sugar syrup, stirring or shaking well to combine. Bottle in clean wine or liqueur bottles.
- After bottling, you should let it age for about a week in a cool place before drinking it – IF you have that kind of patience! Aging results in a smoother, more mellow flavor.
Notes
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With 2017 being Canada's 150th birthday, it's about time I wrote the Canadian cookbook I've been planning for YEARS.
"More than Poutine" will be a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes will be included. The Kickstarter for "More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends! |
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Interested in boozy culinary experiments? You'll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more. To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here. |
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How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here. |
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Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here. |
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