Posts Tagged ‘buttermilk’

Raspberry Buttermilk Sherbet

Wednesday, August 10th, 2011

About two weeks ago I got put on a new client project at work. My role on this particular project is all about food. I’m responsible for creating content. About food. Ummmm, could this be a more perfect match? I’m thrilled. I was actually on a business trip for a different client when the spot opened up, and I will love my boss FOREVER for suggesting my name. She pretty much made my life.

For the past two weeks, I’ve been researching and writing. Cooking and baking. Snapping pictures and editing. And it has been FUN. I haven’t had this much fun at work in a loooonnngggg time. I feel excited and inspired. It’s refreshing.

You know what else is refreshing? Sherbet. Specifically, this raspberry buttermilk sherbet. It’s icy and creamy. Light and dense with flavor. It’s the best of both worlds: everything there is to love about the fruitiness of a sorbet combined with the flavor and density of an ice cream. It hits the perfect summer note.

Gather Up:
6 cups raspberries (4-5 pints)
1/4 cup 100% grape or apple juice
1 cup superfine sugar
1 1/2 cups buttermilk
1/4 cup heavy cream
Kosher salt

Puree the raspberries, juice and sugar in a food processor until smooth. Stir in the buttermilk, cream and a pinch of salt. Cover and refrigerate until thoroughly chilled, about 4 hours.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

To serve, allow to thaw on the counter for about 20 minutes before scooping.

Enjoy big spoonfuls, or in ice cream sandwiches, with the cookie of your choice. We used mini gingersnaps – yum!

Recipe from the Food Network Magazine

Peach Pancakes

Thursday, July 28th, 2011

I love hippies. I always wanted to be one. My children think I was, and I do nothing to dispel that notion… So naturally, health food places and local sustainable farming is my thing… (That part, at least, is true.)

There is a certain restaurant in Austin (probably the hippie capital of Texas, or maybe the entire Southwest even…) where they serve local produce, embrace all manner of vegetarians, remain eternally chill and operate 24 hours a day. If you have been to Austin, someone has told you to go to Kerbey Lane, and heaven help you if you did not go!

The pancakes have a cult following, and let me tell you, once you have eaten their peach pancakes in the summer, they will haunt you… In a good way…  In a come-back-for-more kinda way… So go. I will not judge you.  And sister… neither will they!

Gather Up:
2 eggs, at room temperature
2 ½ cups buttermilk, at room temperature
4 tablespoons oil
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon cinnamon
¼ teaspoon ginger
Pinch nutmeg
Pinch ground cloves
2 cups ripe, peeled, diced peaches

Blend egg, milk and oil. In a separate bowl blend dry ingredients together.

Add dry ingredients to wet ingredients and stir until just combined. Gently fold in peaches. Let sit 5 minutes. Batter will be lumpy.

Heat griddle until drops of water sizzle. Grease lightly if needed.

Drop large spoonfuls of batter onto hot grill and smooth out slightly. Flip pancakes once pancakes puff and bubbles have formed, but before bubbles break.

Turn and brown on the other side, pressing down gently to make sure batter cooks evenly around the fruit.

Serve immediately with powdered sugar, butter, warm syrup, peach butter, or topping of your choice.

Inspired by Kerbey Lane Café, Austin

Fresh Orange Cake

Tuesday, January 25th, 2011

I made this cake twice… I had two fresh orange recipes for cake in my winter pile of “desserts-to-try.” The first used an entire whole orange, poached in simple syrup and pureed down into a luscious blend of oranges and sour cream… Sound intriguing?  (It did not turn out – in fact I dreamed about it that night, and in my dream I was making the cake on the Food Network show, “Worst Cook in America.” Anne Burrell told me the cake looked like a sponge. It went downhill from there…)

But fresh orange was still rolling around in my mind, and after all, I have no shortage of recipes in the “wanna make this” pile… So I made the second cake. This one uses orange zest and orange juice and is topped with a smooth chocolate glaze that was calling my name, saying, “Chocolate and orange make everything better…”

And thankfully, success! It turned out with a bakery-style flat top, which is so exciting for me, and the orange flavor seems to be pronounced and subtle all at the same time! It tastes absolutely delicious, and totally satisfied every orange-centric craving that I had! (And no one asked me to demonstrate it on national television, thank goodness!!!) Enjoy!

Gather Up:
4 ounces butter, at room temperature
¾ cup + 1 tablespoon sugar
Zest of 2 large organic oranges
2 eggs, at room temperature
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk, at room temperature
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
½ teaspoon vanilla

For the Glaze:
5 ounces chopped semisweet chocolate
¾ cup heavy cream

Preheat oven to 350 degrees. Butter an 8 inch round cake pan and line the bottom with parchment paper.

Whisk together the flour, baking powder, baking soda and salt.

Combine the buttermilk, orange juice, lemon juice and vanilla.

Cream the butter and sugar until lightened and creamy. Mix in the orange zest.

Add the eggs one at a time, mixing well after each.

Add 1/3 of the flour and mix until incorporated. Add ½ the liquid mixture and mix until incorporated. Continue with 1/3 of the flour, then the remaining ½ of the liquid, finishing with the last 1/3 of the flour. Blend just until it begins to look nearly mixed.

Remove from mixer and use a spatula to finish mixing with a few folds.

Scrape batter into prepared pan and smooth to level.

Bake until golden and a wooden pick comes out clean, 28 – 34 minutes. Cool in the pan on a rack for 10 minutes.

Turn out onto a cooling rack and peel off the parchment paper. Cool completely.

For the chocolate glaze, place the chopped chocolate into a bowl. Heat the cream just to the boiling point. Pour the cream over the chocolate and let it sit for 2 minutes. Stir slowly and gently until the mixture comes together. (If a little graininess remains in the sauce, depending on the type of chocolate you used, transfer the sauce to a double boiler and heat and stir for about 10 minutes until smooth and no grains of chocolate remain.) Cool the sauce until it is a nice pouring consistency and pour over cake.  Let it firm up before cutting the cake.

Recipe from: Pastry Studio

Buttermilk Cakes with Spiced Vanilla Icing

Saturday, January 8th, 2011

I am a huge fan of buttermilk! It all started with a fantastic buttermilk pancake recipe that I still make to this day from one of my mom’s cookbooks. (Said book is a Betty Crocker from the 1950’s with ink drawings…super retro!) Back then I didn’t try to analyze why they tasted so good, I only knew that pancakes with buttermilk were WAY better than ones without…

But I did start trying every recipe that called for buttermilk, especially when desserts were involved. It was kind of my secret weapon – it made everything taste good! I have since discovered the joy of things like buttermilk biscuits, buttermilk fried chicken, buttermilk salad dressing, buttermilk marinades, the list goes on and on… In other words, I am pretty much never without it.

If you love to bake you probably have some on hand right now too! Who can argue with its tangy flavor, sort of a cross between melted butter and sour cream. And even though it is thick and creamy, it is low in fat. Enough said.

Another favorite baking trick of mine is to take a whole cake and break it down into manageable tidbits. Then it becomes not such a commitment… Then it becomes easier to give a bit of it away… Then its dietary intimidation is reduced down to a few bites of fun! And who doesn’t want a few bites of fun?

These little buttermilk cakes are super yummy and the icing is good on just about anything! (And if you are feeling daring, a bundt pan will work just as well…)

Gather Up:
½ cup unsalted butter, softened
3 cups flour
1 ½ cup sugar
½ cup canola oil
2 eggs
1 tablespoon vinegar
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ginger
¼ teaspoon nutmeg
¾ cup buttermilk
2 cups cooked butternut squash puree

For the Icing:
2 ¼ cups confectioners’ sugar
3 tablespoons buttermilk, approximately
1 teaspoon vanilla
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup crystallized ginger, ground to dust

Preheat oven to 325 degrees. Butter and flour muffin pans for 12 cakes.

In a stand mixer beat the butter and sugar on medium until well combined, about 1 minute. Add the oil and beat another 15 seconds.

Add the eggs one at a time, mixing well after each.

Add the vinegar and vanilla and mix until just combined.

Add half of the flour, the baking soda, salt, ginger, and nutmeg, mixing on low until just combined.

Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.

Fold the squash into the batter and spoon into muffin cups. Bake until a toothpick comes out clean, 20-30 minutes.

Cool in the pans for 15 minutes then turn onto cooling racks. When completely cool, prepare the icing.

To make the icing whisk the sugar, buttermilk, vanilla, nutmeg and salt until smooth, adding a little more sugar or a little more buttermilk to get an icing that is pourable but still quite thick.

Pour the icing back and forth in ribbons on the cakes. Sprinkle with a light dusting of ground crystallized ginger. Let the icing set about 45 minutes.

Recipe from Fine Cooking, December 2008

Gingerbread Bites

Friday, November 5th, 2010

All things gingerbread, just like all things pumpkin, becomes obsession for me once there is the slightest hint of cool in the air. (Which we wait expectantly for in Texas every year…) I can’t get enough of it, and I can’t understand anyone who doesn’t feel the same way!

It is an obsession my family doesn’t necessarily share. I can understand. Gingerbread can be peppery. It can be gingery. It can taste too much of molasses. (All of which I have no problem with…)

But not so with these – rich, dense and kinda gooey, the flavor is all about cinnamon and nutmeg and tangy buttermilk. With lemon glaze topping it all off, these “bites” will ease you into gingerbread season.

And please believe me, these are “bites.” By the time the glaze sets up, gingerbread sensory overload may drive you to try to devour a humongous square! If you can finish it, you are a better woman than me! Consider urself warned!

Gather Up:
1 ¼ cups flour
2 teaspoons cinnamon
1 teaspoon ground ginger
1/8 teaspoon nutmeg
½ teaspoon baking soda
½ cup mild-flavored (light) molasses
½ cup sugar
½ cup (1 stick) unsalted butter, melted
½ cup buttermilk
1 egg

For the lemon glaze:
1 ½ cups sifted powdered sugar
3 tablespoons lemon juice

Preheat oven to 325 degrees. Butter an 8x8x2 inch metal baking pan.

Whisk together the flour, cinnamon, ginger, nutmeg and baking soda.

Combine molasses, sugar, melted butter, buttermilk and egg in large bowl. Whisk to blend.

Add flour mixture to bowl and mix. Pour into prepared pan.

Bake until toothpick comes out clean, about 30 minutes. Cool cake completely in pan on rack. Turn out on to serving platter.

To make glaze mix powdered sugar and lemon juice together until smooth. Spoon on cake and gently smooth. Let glaze harden about 2 hours.

Cut into small squares.

From Bon Appetit, November 2000

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