Savory Explorations

At Brassica Kitchen & Cafe in Jamaica Plain, Mass., salted maple shows how many different pathways exist into the “salted” side of the equation. Its Fried Chicken with maple umeboshi, slaw and mustard layers fermented, briny and sweet elements. The boneless chicken thighs are marinated in buttermilk and a brine of fermented peppers and pickles, then coated in waffle batter before frying. Brassica showcases salted maple’s runway with a creative offering of a maple umeboshi drizzle, made with plums aged in salt, then poached in maple syrup. The dish is accompanied by a housemade hot sauce that blends fermented peppers with maple syrup for a fresh take on the sweet-and-spicy trend. The result is a dish that proves salted maple doesn’t have to rely on simple salt additions; fermentation, pickling and umami-rich elements can all play supporting roles.

A more classic expression appears at The Blue Ox, Lynn, Mass., where chicken and waffles are finished with housemade salted maple butter and Vermont maple syrup, reinforcing the profile’s versatility across culinary styles.