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This easy compound butter adds deliciousness to everything from corn on the cob to grilled chicken. It's smoky, slightly spicy and slightly sweet. We like to make a big batch and freeze smaller portions to be removed as needed. The secret is the mouthwatering ingredients from small farms and makers around the country.
This sweet and spicy Basque espelette pepper is locally grown in California and meticulously hand harvested in the small town of Boonville. It has been featured in the New York Times, Bon Appetite, Sunset, Cherry Bombe Magazine and many more but we've been in love with this versatile and unique spice since the beginning. Prized by French chefs, Piment d'Espelette is called the 3rd spice (after salt and pepper) and indeed it takes up residence on our own stovetop right next to the other two spices. The unique flavor is closest to paprika with a bit of cayenne and a hint of smoke. It makes everything it touches just that much better and it is the BFF of smoked maple syrup. We use them a lot together.
This award winning maple syrup will quickly become your secret ingredient, taking recipes from good to amazing! It adds the perfect touch of maple sweetness and a hint of smoke to everything. We often use it to evoke a bacon flavor in vegan recipes. Bob starts with pure Vermont maple syrup and adds real wood smoke, nothing else...except love of course. We use it on everything from sweet potatoes to chili.
Allow the stick of butter to soften at room temperature until it can be whipped by hand using a spoon. Add the maple syrup and Piment d'Ville. Whip until well combined. Store in an airtight container in the refrigerator or freeze.
Serve with corn on the cob, pork chops, salmon or grilled chicken.
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