When I first googled maple blossom recipes a couple of weeks ago, I found slim pickings — a couple of uninspired salads — until page 3 — where I found Danish Schnapps Recipes.
I come from purely Danish stock on my mother`s side, so I accepted the appearance of a recipe for Maple Blossom Schnapps as a sign. I had to make it — but I didn`t want to waste too many blossoms (or too much vodka) — just in case it was gross exceeded the limitations of my palate. So I poured 2 ounces over a spice jar full of blossoms, put the jar in a dark place, and waited.
Two days later, I can tell you it was nice on ice (with a twist of preserved Meyer lemon) before dinner, and 5 drops added a surprising and spectacular complexity to the glass of Sauvignon Blanc that accompanied my meal. The resulting pickled maple blossoms packed a wicked punch too!
And so I toast the end of a fruitful Maple Blossom season. Until next year…