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Posts Tagged ‘buttermilk’


2 green onions
3/4 cup mayonnaise
3/4 cup buttermilk
2 slices bacon (plus more for salad: see below)
2 tbs bacon drippings
3 drops Worcestershire sauce
3 drops Tabasco sauce
kosher salt/fresh ground pepper
Finely slice green onions (green parts only). Cook bacon (reserve drippings and drain slices on a paper towel-lined plate), then coarsely chop.
In a medium bowl, whisk together mayo, buttermilk, bacon drippings, Worcestershire and Tabasco. Fold in green onions and bacon. Season to taste. Set aside for 30 minutes to allow flavours to blend.
For 6 wedge salads:
1 head iceberg lettuce, cut into wedges
6 slices bacon, cooked crispy
6 hard boiled eggs, peeled and sliced
3 Roma tomatoes, cut into wedges
bacon buttermilk dressing
crumbled blue cheese
kosher salt/fresh ground pepper
For each serving, arrange a wedge of lettuce on a plate, along with tomato and egg slices. Drizzle with dressing. Add bacon and crumbled blue cheese. Finish with a sprinkling of salt and pepper.
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1 2/3 cups all purpose flour
1/3 cup yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1 tbs granulated sugar
2 eggs, separated, whites beaten to soft peaks
3 cups buttermilk
1 tsp vanilla
3 tbs butter, melted
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and sugar. In a separate bowl, lightly beat together egg yolks, buttermilk, vanilla and butter. Add wet ingredients to dry and bring together in a few strokes, until just combined. Fold in egg whites.
Heat a griddle over medium heat. When hot, add a bit of butter to the surface and wipe off excess. Ladle batter, about 1/4 cup at a time, onto griddle. Turn when bubbles form in the centre of each pancake.

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Crème Fraîche

1 cup whipping cream
1 tbs buttermilk
In a medium saucepan over low heat, bring cream up to 105F (you’ll need a thermometer for this). Remove from heat and add buttermilk. Stir. Transfer to a bowl, cover loosely with plastic wrap and leave in a warm place. Stir and taste every 8 hours. Crème fraîche is ready after 24-36 hours, when it is thickened but of pouring consistency, with a tangy, slightly nutty taste.
Note: When we made this, we cultured our cream by leaving it in our built-in microwave with the work light on, which seems to keep it at the exact temperature of a laboratory incubator (also, as it turns out, it’s a good proofing oven for bread dough).
Refrigerated, your crème fraîche should last up to a couple of weeks.
Now for clarified butter, for which the only ingredient you’ll need is butter.
Simply melt in a small saucepan over low heat until three layers form. See all those foamy bits floating on top? Those are whey solids. Skim them off with a spoon. On the bottom are milk solids. Leave them there while gently pouring or ladling off the rich yellow fat, and voila! Clarified butter. It’s used in the potted salmon recipe to seal the tops of the pots, preserving for up to a week the rich, slightly pricey salmon spread below.
If you cook with butter, there are two more reasons to clarify. Clarified butter has a longer shelf life (several months refrigerated) and is used in place of whole butter because those milk solids are what tend to burn at even medium cooking temperatures. While it lacks some of the rich taste of whole butter, keeping a small jar of it on hand makes it easy to dip into whenever you need a little grease for your pan.

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(makes 1 liter)
1 large, ripe banana
3/4 cup buttermilk
3/4 cup 1% milk
1/2 cup plain yogurt
1 cup frozen fruit
1 tsp brown sugar
Note: Try blueberries, mixed berries, mangoes, peaches, or anything that appeals.
Place all ingredients into the pitcher of a blender and blend until smooth.

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