One day at the farmers market, while taking a break from selling our farm’s products, I wandered into a woman’s booth where she was concocting a new food creation. She had taken maple cream (a thick cooked down version of maple syrup) and freshly ground horseradish and mixed them together.
The combination was surprisingly wonderful. I decided to try this at home with our maple chèvre and fresh horseradish from the garden which tends to be quite mild in the spring. I loved the resulting flavor. I suggest putting it on crackers and bread but it’s also great added to squash soups or mashed potatoes.
8 oz maple chèvre
1 tsp finely minced horseradish
With a wooden spoon or mixer cream together maple chèvre and minced horseradish.
Let sit for several hours to let flavors emerge.
Serve with crackers or fresh bread.
Use as a topping for squash soup, pureed squash or mashed potatoes.
