Oh So Many Ways to Love Buttermilk!

News from Saxelby Cheesemongers!
Oh So Many Ways to Love Buttermilk!
 
big biscuits and cornbread

Biscuits and cornbread are just the beginning… With spring and warmer weather upon us, we’re dreaming up new ways to use our tangy, refreshing, and utterly delicious Animal Farm Buttermilk in the kitchen.
With a touch of creativity and some inspiration from butter maker Diane St Clair’s Animal Farm Buttermilk Cookbook we cooked up an entire menu of buttermilk-centric dishes that you’re sure to love. Check out a few of our favorite recipes below, and get yourself down to Saxelby Cheesemongers to snag a quart of America’s best buttermilk!

Melissa Clark’s Brown Butter Skillet Cornbread 
As seen in the NY Times
12 tbsp butter
1/2 cup maple syrup
2 1/4 cups buttermilk
3 large eggs
1 1/2 cups yellow cornmeal (fine or medium coarse grind)
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 tbsp baking powder
1 1/2 tsp kosher salt
1/2 tsp baking soda
1. Heat oven to 375 degrees. On the stovetop in a 12″ skillet melt the butter over medium heat. Cook, swirling pan lightly to coat sides and bottom until foam subsides and the butter turns a deep nut brown (be careful not to burn!)
2. Pour brown butter into large bowl. (Do not wipe out the pan.) Whisk in the maple syrup, then whisk in the buttermilk. The mixture should be cool to the touch. If not, let cool before whisking in eggs. Then whisk in cornmeal, flours, baking powder, salt, and baking soda.
3. If the skillet is no longer hot, reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into center comes out clean, 30-40 minutes. Let cool for 10 minutes before serving.
Buttermilk Caesar Salad Dressing
From the Animal Farm Buttermilk Cookbook
 
2/3 cup mayonnaise
1/3 cup buttermilk
3 garlic cloves, peeled
4 anchovy fillets **
1 tbsp fresh lemon juice, plus more if needed
2 tsp Worchestershire sauce, plus more if needed
1/2 tsp hot sauce, plus more if needed
1/4 tsp freshly ground black pepper
1/4 cup parmigiano reggiano
1. Place mayonnaise, buttermilk, garlic, anchovies, lemon juice Worchestershire sauce, and hot sauce in a blender or food processor and blend until smooth.
2. Scrape into a bowl and stir in the Parmigiano and black pepper. Taste and add more lemon juice, Worchestershire sauce, or hot sauce if desired. Store in an airtight container in the refrigerator for up to 3 days.
** We took the liberty of adding twice the amount of anchovies and a bit more buttermilk to get a stronger flavor and slightly looser texture! **

Buttermilk Roasted Chicken
From the Animal Farm Buttermilk Cookbook
2 cups buttermilk
3 garlic cloves, lightly crushed
2 tbsp fresh rosemary leaves, chopped
1 tbsp kosher salt, plus more for sprinkling
1 tsp smoked paprika, plus more for sprinkling
1 (3.5 lb) chicken
2 tbsp olive oil
1. Combine the buttermilk, garlic, rosemary, salt and paprika in a gallon-size resealable bag. Add the chicken and seal the bag, turning to coat well in the mixture. Place in the refrigerator and marinate overnight, or up to 24 hours.
2. When ready to cook, preheat the oven to 400 degrees. Remove the chicken from the marinade, and pat dry. Lay the chicken breast side up in a roasting pan and drizzle with the oil. Sprinkle with additional kosher salt, if desired, and dust lightly with smoked paprika. Roast the chicken for 45 minutes to 1 hour, until an instant read thermometer registers 180 degrees when poked into the thickest part of the thigh. Transfer the chicken to a platter and let rest for 10 minutes before carving.
Buttermilk Ice Cream
From our good friends Eric and Nora
 
2 cups buttermilk
2 cups heavy cream
8 egg yolks (you can use up to 12 for added richness)
1/4 tsp salt
1 1/4 cup sugar
2 tsp vanilla extract
1. Bring heavy cream and 1 cup of sugar to simmer. Whisk egg yolks and remaining 1/4 cup of sugar together in a separate bowl.
2. Temper egg yolks with heavy cream, whisking small amounts at a time of simmered heavy cream/sugar mixture into egg yolks until all is combined.
3. Put mixture back on stovetop over low to medium heat, stirring constantly until it reaches 170 degrees or until mixture coats back of spoon and a line can be drawn on spoon and holds.
4. Strain mixture through tight knit strainer.
5. Whisk in buttermilk, vanilla, and salt. Let mixture chill for at least three hours or you can expedite cooling in an ice bath.
6. Put mixture in ice cream maker and freeze for at least 4 hours before serving.

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