I just found a bottle of maple syrup in the back of my pantry that seems to have grown impatient with me and taken matters into its own hands -- by fermenting. I cracked it open to a bit of a hiss, and it smells alcoholic. It definitely smells good-fermented, not bad-fermented, so now I'm wondering what to do with this surprise. Has anyone played around with this?
I did see a recipe in the Bar Tartine cookbook for a vinaigrette with fermented honey. Subbing that could be fun. Any other ideas?