• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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Fat Toaders’ Caramel Goat Cheese Swirl Brownies

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Fat Toaders’ Caramel Goat Cheese  Swirl Brownies

This recipe uses both Fat Toad's chevre and caramel to make a rich chocolate brownie. The slight tanginess of the chevre offsets the sweetness of the caramel and the chocolate.

Ingredients

  • 6 Tbs unsalted butter
  • 3 ounces unsweetened chocolate
  • 3 ounces bittersweet chocolate
  • 1 cup sugar
  • 2 tsp vanilla
  • 3 eggs
  • 2/3 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 cups plain chevre
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 egg yolk
  • 4–6 ounces of goat milk caramel (original, vanilla bean and coffee bean recommended)

Directions

Preheat oven to 325 degrees. 

Grease an 8 x 8 pan. 

To make brownies, melt butter and chopped up chocolate in a double boiler. Heat until melted and combined. Take off heat and add sugar and vanilla. Let cool slightly. Whisk in eggs one at a time. Whisk the dry ingredients together—flour, salt, and baking powder. Combine with wet ingredients until fully incorporated.

To make goat cheese filling, cream together all filling ingredients with a blender or spoon.

Pour half of batter into bottom of pan. Using a spoon, spread half of the goat cheese on top of batter. Pour the remaining batter on top. Drop the rest of the goat cheese on top and swirl in with a knife. Drizzle caramel on top.

Bake for 50–60 minutes.

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