The Moose is Loose!
Butter & Maple Syrup Butter
I love bread, and I also love butter and maple syrup as well as pancakes, so when all of these ingredients come together in a fabulous breakfast, brunch or snack dish, I am a very happy and well-fed bunny! Regular readers of Lavender and Lovage will know that I visited Newfoundland earlier on this year, where I tasted my way through some amazing local dishes, both traditional and with a modern-day twist, but, it was the humble “Touton” that excited me the most and I decided to cook them myself when I came home. Just after I got back from Newfoundland (and Nova Scotia), I attended Food Blogger Connect, an annual event where food writers and bloggers get together for an informative and fun-filled weekend of workshops, talks, demonstrations and FOOD! The food element is part of the “SteEAT Party” which is always my favourite part of the weekend. This year, 2014, we were all treated to tequila, tapas, oats, paella, burgers, sausages, pulled pork, Korean barbecue food, Arabian meze and MOOSE Maple Butter!
I had tasted the delights of Moose Maple Butter at the previous FBC event in 2013, and I remembered its syrupy and slightly salty unctuousness with fond memories, so when Farrah gave me a WHOLE tub of this decadent maple syrup butter to take home, I was very excited! Moose Maple Butter is pure and decadent, and contains:
I LOVE it and as well as slathering it on toast and pancakes, I also love it on my newly found breakfast recipe treat, Toutons. It also seemed very apt that I serve a traditional Atlantic Canada recipe with another well-known Canadian ingredient, Maple Syrup, albeit in a compound butter. If you want to buy or find a tub of this delectable butter spread, then take a trip over the Locate the Moose page and contact the Moose Girls for more details! But back to my toutons……..
…….I have mentioned these bread type pancakes before, you can see how Lori cooked them for me here: Cloudberries, Tea Buns & Chocolate Shoes: A Postcard from Newfoundland, Atlantic Canada and here is the definition of a touton: Toutons: Pronounced tout(rhymes with pout)-ens and NOT toot-ons as I pronounced it, French style! Fried white bread dough in the style of pancakes or hotcakes; serve with butter and molasses, traditionally made with leftover bread dough for a filling after work or school snack – also made for breakfast and brunch.
To make toutons, you need to have some white bread dough to hand, so I have also shared a simple Newfoundland bread recipe in this post…..but, do look out for another full post with the bread featured in the future. We enjoyed these bread pancakes for breakfast a few weeks ago and although I love them when served in the traditional Newfoundland style with butter and molasses, they were absolutely divine with a dollop of Moose Maple Butter spread on them. I am now a convert to bread pancakes, and although I do offer molasses to accompany toutons on my breakfast table, it’s the moose that is loose that has stolen my heart! DO try this Newfoundland recipe, and also DO try serving them with some maple butter too. That’s all for now, see you later with more recipes, travel tales, reviews and a new giveaway. Karen
The china I used in these photos is Penzance, part of The Caravan Trail by Churchill China.
You can win some of this fabulous china in a giveaway I am currently hosting: