Faced with a leftover sourdough baguette, no blender to make gazpacho and a brunch sun peering through the venetians, you're forced to get creative. This force is mostly stemming from the fact that I don't have any maple syrup. In all honesty, it's fairly expensive (I'm not talking about that imitation crap) and the usefulness does not outweigh the cost. Though it's one of my favorite flavors, I wish it had more savory abilities. It is a great sugar/honey substitute. Love to throw it in a balsamic reduction and to candy bacon with it.
Speaking of imitation crap, I learned recently that fenugreek is used in making most manufactured imitation maple syrups. This makes a lot of sense when you taste fenugreek.
In the end I had some mauby concentrate on my shelf and decided to reduce it to a maple syrup consistency. Mauby has a bitter note to it which made for a more interesting syrup. I coated the sourdough baguette in an egg wash whisked with dried fenugreek to reincorporate the maple flavor. I also made a nice discovery when washing out the left over mauby syrup in the pot, which I will hopefully reveal very soon in another dish.