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Try Shootflying Hill’s Salty Butterscotch Sauce on vanilla ice cream. Dynamite! Photo by Andy Robinson | IST. |
| WHAT IT IS: Gourmet condiments. |
| WHY IT’S DIFFERENT: Great flavors, far beyond the everyday and far beyond most specialty products. |
WHY WE LOVE IT: Each is very special and addictive—in a good way. Read the individual reviews. |
| WHERE TO BUY IT: See the individual reviews. |
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Swell Sweeties: Mount Cabot Maple Syrup & Shootflying Hill Salted Butterscotch Sauce
This is Page 4 of a four-page review. Click on the black links below to visit other pages.
INDEX OF REVIEW
MORE TO DISCOVER
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Mount Cabot Maple Syrup
In Lancaster, New Hampshire, there’s a sugar bush—a grove of sugar maple trees used for maple syrup or maple sugar, also known as a sugar orchard. It’s a special sugar bush: All of its sap goes into the creation of an organic, single-source maple syrup,
A fine sugar bush can produce maple syrup with special flavors, but usually only in very small quantities. Just as different plots of land produce different qualities of grapes or other produce, so do they produce different quantities of syrup. A sugarmaker with a small grove will sell out locally.
As with Champagne, whiskey, chocolate and coffee beans, blending is a way to mixing different grades of syrup together, to cover up deficiencies in one lot and create a better taste, or a more unified. By providing a single-source, unblended syrup, Mount Cabot Maple provides a true goût de terroir.
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See what difference a great maple syrup makes. Photo by Stuart Burford | IST. |
And that’s the surprise with this maple syrup. It’s unlike any other you’ve tasted. It isn’t sugary; it’s minimally sweet. It isn’t even very mapley. It’s almost like a natural vanilla syrup—except there is no such thing—with notes of clove. You may be tempted to drink it from the bottle, but enjoy it:
- On plain yogurt
- On vanilla ice cream
- On fresh fruit or compotes
- As a salmon glaze
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- In a maple vinaigrette*
- In cocktails
- As an alcohol-free cordial
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*Anne Jackson’s Maple Vinaigrette: In a small bowl combine 2 Tbsp. red wine or cider vinegar, 1/4 tsp. fine sea salt, fresh zest of lemon or lime, 1 small clove minced garlic, several turns of black pepper, 2 Tbsp. maple syrup. Add 6 Tbsp. olive oil, whisking until emulsified.
The graceful bottle has a higher perceived value than the cost. Buy a case for holiday (or year-round) gifts.
MOUNT CABOT MAPLE
Single Source Unblended Maple Syrup
Certified USDA Organic
- 6.8-Ounce Bottle (200ml)
$9.00
Purchase online* at MountCabotMaple.com
*Prices and product availability are verified at publication but are subject to change. Shipping is additional. This item is offered by a third party and THE NIBBLE has no relationship with them. |
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Superb maple syrup in a graceful bottle. Photo by Emily Chang | THE NIBBLE. |
Shootflying Hill Salty Butterscotch
Dessert Sauce
Shootflying Hill is a road in Centerville, Massachusetts that the founder of this artisan dessert sauce company drove every summer with her family, to get to their favorite ice cream shop. Shootflying Hill Sauce Company makes its dessert sauces by hand, in small batches.
With so many salted caramels in confectioners’ boutiques, The Salty Butterscotch Dessert Sauce is all the more welcome. Sweet with a salty accent, it’s made with brown and turbinado sugars and fleur de sel.
It’s great on ice cream, of course, as well as for a quick “spoon candy” treat. Try it also on:
- Apple pie
- Bananas Foster
- Bread pudding
- Fresh fruit slices
- Crêpes
- Pound cake
- Profiteroles
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Salty Butterscotch Sauce can also be used as a plate garnish to accent many different desserts. Photo by © Boris Ryzhkov | Fotolia. |
We made a “popcorn sundae” with vanilla ice cream, fresh-popped popcorn and Salty Butterscotch sauce. It was inspiring.
Shootflying Hill Sauce Company
Salty Butterscotch Dessert Sauce
Purchase online* at DessertSauce.com
*Prices and product availability are verified at publication but are subject to change. Shipping is additional. This item is offered by a third party and THE NIBBLE has no relationship with them.
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Salty and sweet: a wonderful treat, right from the jar. Photo courtesy of Specialty Food magazine. |
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