This was an experiment, courtesy of the New York Times. Check out the recipe on their website: I figured anything made with maple syrup and dark rum would be good.
After three weeks of fermentation in the back of my cupboard, I had a jar full of maple-y, not too vinegar-y, maple vinegar.
After further experimentation, here's what a jar of homemade maple vinegar is good for:
1. Salad dressing, especially on any salad with blue cheese and/or nuts.
2. On stinky cheese or blue cheese.
3. The Times claims it's good in a martini, though I haven't gotten that far yet.