Butter my milk, please.
July 28, 2011 5:28 PM Subscribe
What is your favorite recipe that calls for buttermilk?
I'd like to know your favorite recipe that includes buttermilk. I tend to keep it on hand in case of sudden urges to bake cornbread, and would love to know other foods I can make with it.
I do not need recipes for the following things (but feel free to post one if it's not quite the same food, if that makes sense): buttermilk pie, biscuits, pancakes, cornbread, bread, batter for fried things.
I'd like to know your favorite recipe that includes buttermilk. I tend to keep it on hand in case of sudden urges to bake cornbread, and would love to know other foods I can make with it.
I do not need recipes for the following things (but feel free to post one if it's not quite the same food, if that makes sense): buttermilk pie, biscuits, pancakes, cornbread, bread, batter for fried things.
It's not entirely a recipe, but I see you have the ingredients... Crumble a big piece of cornbread into chunks (about the size of large ice cubes) into a glass. Pour buttermilk over the top until the glass is full. Eat with a spoon.
This is an old, Southern thing to do, sometimes for a light dinner. It is really delicious (no really, at least try it).
posted by Houstonian at 5:46 PM on July 28, 2011 [3 favorites]
This is an old, Southern thing to do, sometimes for a light dinner. It is really delicious (no really, at least try it).
posted by Houstonian at 5:46 PM on July 28, 2011 [3 favorites]
Hmm...no pancakes. But what about oatmeal pancakes?
2 cups of rolled oats
2 cups of buttermilk
1/4 cup (standard) flour
1/4 cup whole wheat flour (you could also do the whole thing regular flour if you want)
2 T honey (or sugar or brown sugar or maple syrup...I mix it up according to my mood)
1 t baking powder
1 t baking soda
2 eggs
4 T melted butter
vanilla
cinnamon
1) Soak the oats in buttermilk for at least an hour (or overnight) with a little bit (maybe a teaspoon) of vanilla and a liberal dousing of cinnamon.
2) Mix in everything else, but don't beat the crap out of it.
3) Make pancakes.
4) Eat. With maple syrup.
posted by phunniemee at 5:46 PM on July 28, 2011 [2 favorites]
2 cups of rolled oats
2 cups of buttermilk
1/4 cup (standard) flour
1/4 cup whole wheat flour (you could also do the whole thing regular flour if you want)
2 T honey (or sugar or brown sugar or maple syrup...I mix it up according to my mood)
1 t baking powder
1 t baking soda
2 eggs
4 T melted butter
vanilla
cinnamon
1) Soak the oats in buttermilk for at least an hour (or overnight) with a little bit (maybe a teaspoon) of vanilla and a liberal dousing of cinnamon.
2) Mix in everything else, but don't beat the crap out of it.
3) Make pancakes.
4) Eat. With maple syrup.
posted by phunniemee at 5:46 PM on July 28, 2011 [2 favorites]
Ms. Vindaloo has a recipe for buttermilk pancakes from Cook's Illustrated. They are by far the world's best pancakes.
posted by Vindaloo at 5:48 PM on July 28, 2011
posted by Vindaloo at 5:48 PM on July 28, 2011
An overnight soak in buttermilk will yield the most delicious fried chicken ever.
posted by trip and a half at 5:59 PM on July 28, 2011 [5 favorites]
posted by trip and a half at 5:59 PM on July 28, 2011 [5 favorites]
There's these carrot ginger cupcakes, which I'm fond of.
And I love using buttermilk when making mashed potatoes.
posted by vespertine at 6:07 PM on July 28, 2011 [2 favorites]
And I love using buttermilk when making mashed potatoes.
posted by vespertine at 6:07 PM on July 28, 2011 [2 favorites]
Raspberry buttermilk cake
It works well with strawberries and blueberries too. I bet peach would be really tasty as well.
posted by radiomayonnaise at 6:12 PM on July 28, 2011 [1 favorite]
It works well with strawberries and blueberries too. I bet peach would be really tasty as well.
posted by radiomayonnaise at 6:12 PM on July 28, 2011 [1 favorite]
These buttermilk cupcakes serve me very well at potlucks.
posted by charmedimsure at 6:17 PM on July 28, 2011
posted by charmedimsure at 6:17 PM on July 28, 2011
From Ms. Vegetable:
You are making Irish Soda bread, right?
posted by a robot made out of meat at 6:20 PM on July 28, 2011
You are making Irish Soda bread, right?
posted by a robot made out of meat at 6:20 PM on July 28, 2011
Buttermilk lassi is delicious because you can go sweet or savory. If you do not wish to make with yogurt and buttermilk than you can just mix the mango puree with the buttermilk and whip it to a a froth.
posted by jadepearl at 6:20 PM on July 28, 2011 [2 favorites]
posted by jadepearl at 6:20 PM on July 28, 2011 [2 favorites]
I came to post the same raspberry buttermilk cake recipe that radiomayonnaise posted. In addition to an nth! I will add that it works most excellently with fresh or frozen cherries.
It makes a good salad dressing base.
I like to keep it on hand too, but I tend to do so in the form of dried buttermilk. Or I sub in something else (usually thinned yogurt).
posted by nita at 6:37 PM on July 28, 2011
It makes a good salad dressing base.
I like to keep it on hand too, but I tend to do so in the form of dried buttermilk. Or I sub in something else (usually thinned yogurt).
posted by nita at 6:37 PM on July 28, 2011
Zucchini cornbread, from last month's Bon Appétit. I've made it twice and am thinking about making another loaf this weekend.
posted by photovox at 6:42 PM on July 28, 2011
posted by photovox at 6:42 PM on July 28, 2011
The almond cherry scones from this book. MMMMMMMM.
posted by peanut_mcgillicuty at 6:47 PM on July 28, 2011
posted by peanut_mcgillicuty at 6:47 PM on July 28, 2011
Prevailing wisdom, is that combining a cup of milk and a tablespoon of lemon juice (or vinegar) and leaving it for five or ten minutes will make something which is Close Enough a lot of the time and avoids needing to keep specialty dairy around.
posted by ambilevous at 6:48 PM on July 28, 2011 [1 favorite]
posted by ambilevous at 6:48 PM on July 28, 2011 [1 favorite]
seconding mango lassi. If you shop at TJs you can buy frozen mango puree and keep it as a freezer staple; you could also use canned mango nectar, pantry staple.
posted by fingersandtoes at 7:05 PM on July 28, 2011
posted by fingersandtoes at 7:05 PM on July 28, 2011
Seconding the soda bread. Awesome warm from the oven, with a slice of good Irish cheddar on top.
posted by caution live frogs at 7:06 PM on July 28, 2011
posted by caution live frogs at 7:06 PM on July 28, 2011
Buttermilk Soup (from my childhood)
Cold buttermilk
Lime zest
Lightly sweeten to taste
Mix and let sit in the fridge for a few hours.
Serve in a chilled bowl on a hot summer day.
posted by Seamus at 7:09 PM on July 28, 2011
Cold buttermilk
Lime zest
Lightly sweeten to taste
Mix and let sit in the fridge for a few hours.
Serve in a chilled bowl on a hot summer day.
posted by Seamus at 7:09 PM on July 28, 2011
Homemade ranch dressing (I know some people really dislike Ree Drummond, but she has some damn good recipes)
posted by briank at 7:16 PM on July 28, 2011 [1 favorite]
posted by briank at 7:16 PM on July 28, 2011 [1 favorite]
Buttermilk lemon bars
My favorite lemon bar recipe, and one of my favorite recipes, period. The taste is a bit more on the sweet side, so if you like your lemon bars really tart, you might not be crazy about these.
Lemon bread
Another of my favorite recipes. You can substitute vegetable oil for the applesauce. The lemon glaze is great and makes the bread taste even better the next day, after it's had time to soak through. The lemon butter seems like overkill to me; I've never tried it.
posted by gg at 8:00 PM on July 28, 2011 [3 favorites]
My favorite lemon bar recipe, and one of my favorite recipes, period. The taste is a bit more on the sweet side, so if you like your lemon bars really tart, you might not be crazy about these.
Lemon bread
Another of my favorite recipes. You can substitute vegetable oil for the applesauce. The lemon glaze is great and makes the bread taste even better the next day, after it's had time to soak through. The lemon butter seems like overkill to me; I've never tried it.
posted by gg at 8:00 PM on July 28, 2011 [3 favorites]
Tomato Cobbler
Unsalted butter, for baking dish
3 pounds ripe tomatoes (about 8 to 10 medium), cored and cut into wedges
1 tablespoon cornstarch
Coarse salt and freshly ground black pepper
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, cut into large pieces
1 large egg, beaten
3/4 cup buttermilk, plus more if needed
Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.
Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together. If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk.
Gently toss tomato mixture again and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, spreading evenly with a knife, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving.
Buttermilk Summer Squash Soup
3 T butter
3 large shallots, chopped
a couple pinches of fine-grain sea salt
pinch of crushed red pepper flakes
3-inch sprig of rosemary
1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
3 medium cloves garlic, chopped
3 cups lightly flavored vegetable stock or water
2/3 cup buttermilk
garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta
Heat obutter in large thick-bottomed pan over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Saute until shallots are tender - a couple minutes. Stir in the squash and potatoes, and cook until the squash starts to get a bit tender - a few minutes. Stir in the garlic, remove the sprig of rosemary, and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.
Puree with a hand blender. If you like a silkier soup feel free to pour the soup through a strainer. Slowly whisk in the buttermilk, taste, and adjust the seasoning - adding more salt if needed. I like this soup topped with a bit of crumbled feta, some toasted almonds, a drizzle of olive oil, and a small pinch of red pepper - but it's perfectly good straight with no fuss on top. Serves 6 - 8.
Buttermilk-Tomatillo Soup
2 teaspoons extra-virgin olive oil
1 medium-size onion, coarsely chopped
1 pound tomatillos, husked, rinsed, and quartered
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
3 cups chicken stock, or low-sodium canned
1 teaspoon ground cumin, plus a pinch for garnish
2 tablespoons coarsely chopped cilantro, plus 4 sprigs for garnish
1 cup buttermilk
Kosher salt and freshly ground black pepper
Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin. Serves 4.
Buttermilk Potato Salad
3 pounds small red potatoes
1/4 cup plus 1 tablespoon creme fraiche or sour cream
1/3 cup low-fat buttermilk
2 tablespoons prepared horseradish
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup dill sprigs
1/4 cup finely chopped fresh chives
Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool completely. Cut potatoes into halves, or quarters if large.
Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.
Strawberry Tart with Buttermilk Vanilla Pastry Cream
Pate Sucree:
2 cups flour
1/2 teaspoon salt
2/3 cup butter
2 teaspoons sugar
1 egg yolk
ice water
Sift flour with salt into a bowl. Cutter butter into flour in small pieces. Then rub the butter in with your fingertips until the mixture resembles crumbs. Make a well in the center and add sugar, egg yolk, and 3 tablespoons water and stir to combine. Draw flour into mixture in the center quickly with a knife, adding more water if necessary, to form a smooth dough.
Turn onto a lightly floured counter and knead lightly until smooth. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 30 minutes. Dough may be stored, frozen, up to 1 month.
Tart & Cream
makes one 9-inch tart
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 cup buttermilk
2 large egg yolks
1/4 teaspoon vanilla extract (or 1/4 vanilla bean, split, seeds scraped and reserved)
1 quart strawberries, sliced
pâte sucrée
Combine sugar, flour, and salt in a small mixing bowl. Whisk gently to break up any lumps, and set aside. Prepare an ice water bath in a larger mixing bowl, and set aside.
In a small saucepan, combine buttermilk and egg yolks, whisking until evenly incorporated. Whisk in dry ingredients, and place the pan over medium heat. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes.
Remove from heat, and stir in vanilla extract or reserved vanilla seeds. Transfer pastry cream to a small bowl nestled in the ice water bath and let cool completely, stirring occasionally to help it cool faster. Cover with plastic wrap, placing wrap directly on the surface of the pastry cream to prevent a skin from forming, and refrigerate up to two days.
Preheat oven to 400°F. Remove chilled pastry dough from refrigerator and on a lightly floured surface, roll out dough to fit an 9-inch tart pan. Transfer dough to tart pan, pressing well into corners and against the sides. Line with aluminum foil, and fill center three-quarters full with rice or dried beans.
Place tart shell in oven; after 10 minutes, remove foil and beans/rice, reduce heat to 375°F and continue cooking about another 15 minutes until crust is golden brown. Let cool.
Pour buttermilk pastry cream into tart shell and arrange sliced strawberries on top.
Soba with Salmon and Watercress
6 ounces salmon fillet, skin removed
8 ounces soba noodles
1/2 cup buttermilk
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons minced chives
1 1/2 cups watercress
In a straight-sided skillet over medium low heat, bring 2 inches of water and a pinch of salt to a boil. Gently place salmon in water. Poach at a low simmer until cooked through, about 7 to 8 minutes. Remove and let cool; flake into large pieces.
Meanwhile, bring a large pot of salted water to a boil. Add soba and cook until al dente. Drain and rinse under cold water.
In a large bowl, toss soba with buttermilk, olive oil, lemon juice and zest, chives. Season with salt and pepper to taste. Add watercress and salmon, and gently combine. Serve or refrigerate until ready to eat. Serves 4.
posted by magstheaxe at 8:25 PM on July 28, 2011 [4 favorites]
Unsalted butter, for baking dish
3 pounds ripe tomatoes (about 8 to 10 medium), cored and cut into wedges
1 tablespoon cornstarch
Coarse salt and freshly ground black pepper
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, cut into large pieces
1 large egg, beaten
3/4 cup buttermilk, plus more if needed
Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish or a deep pie plate; set aside.
Place tomato wedges in a large bowl; sprinkle with cornstarch and season with salt and pepper. Toss gently to combine.
Place flour, cornmeal, baking powder, baking soda, and 1 teaspoon salt in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture looks like coarse breadcrumbs. Add egg and buttermilk, pulse a few more times until mixture comes together. If the mixture is too liquid, add more flour, a spoonful at a time. If mixture is too dry, add a few drops of buttermilk.
Gently toss tomato mixture again and spread it over the bottom of the prepared baking dish. Drop spoonfuls of the flour mixture on top, spreading evenly with a knife, leaving some gaps so that steam can escape. Transfer cobbler to oven and bake until golden and bubbling, 45 to 60 minutes. Let cool slightly before serving.
Buttermilk Summer Squash Soup
3 T butter
3 large shallots, chopped
a couple pinches of fine-grain sea salt
pinch of crushed red pepper flakes
3-inch sprig of rosemary
1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
3 medium cloves garlic, chopped
3 cups lightly flavored vegetable stock or water
2/3 cup buttermilk
garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta
Heat obutter in large thick-bottomed pan over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Saute until shallots are tender - a couple minutes. Stir in the squash and potatoes, and cook until the squash starts to get a bit tender - a few minutes. Stir in the garlic, remove the sprig of rosemary, and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.
Puree with a hand blender. If you like a silkier soup feel free to pour the soup through a strainer. Slowly whisk in the buttermilk, taste, and adjust the seasoning - adding more salt if needed. I like this soup topped with a bit of crumbled feta, some toasted almonds, a drizzle of olive oil, and a small pinch of red pepper - but it's perfectly good straight with no fuss on top. Serves 6 - 8.
Buttermilk-Tomatillo Soup
2 teaspoons extra-virgin olive oil
1 medium-size onion, coarsely chopped
1 pound tomatillos, husked, rinsed, and quartered
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
3 cups chicken stock, or low-sodium canned
1 teaspoon ground cumin, plus a pinch for garnish
2 tablespoons coarsely chopped cilantro, plus 4 sprigs for garnish
1 cup buttermilk
Kosher salt and freshly ground black pepper
Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent, about 10 minutes. Reduce the heat if the onion begins to brown.
Add the tomatillos, garlic, and jalapeno and cook for 5 minutes. Raise the heat to medium-high, add the chicken stock, cumin, and cilantro, and cook 10 minutes more. Remove from the heat and cool.
Pour the mixture into the bowl of a food processer and puree until smooth. Add the buttermilk, salt, and pepper and pulse to combine. Transfer to a bowl and chill in the refrigerator.
Ladle the soup among 4 bowls and garnish each with a cilantro sprig and the cumin. Serves 4.
Buttermilk Potato Salad
3 pounds small red potatoes
1/4 cup plus 1 tablespoon creme fraiche or sour cream
1/3 cup low-fat buttermilk
2 tablespoons prepared horseradish
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup dill sprigs
1/4 cup finely chopped fresh chives
Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool completely. Cut potatoes into halves, or quarters if large.
Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.
Strawberry Tart with Buttermilk Vanilla Pastry Cream
Pate Sucree:
2 cups flour
1/2 teaspoon salt
2/3 cup butter
2 teaspoons sugar
1 egg yolk
ice water
Sift flour with salt into a bowl. Cutter butter into flour in small pieces. Then rub the butter in with your fingertips until the mixture resembles crumbs. Make a well in the center and add sugar, egg yolk, and 3 tablespoons water and stir to combine. Draw flour into mixture in the center quickly with a knife, adding more water if necessary, to form a smooth dough.
Turn onto a lightly floured counter and knead lightly until smooth. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 30 minutes. Dough may be stored, frozen, up to 1 month.
Tart & Cream
makes one 9-inch tart
1/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 cup buttermilk
2 large egg yolks
1/4 teaspoon vanilla extract (or 1/4 vanilla bean, split, seeds scraped and reserved)
1 quart strawberries, sliced
pâte sucrée
Combine sugar, flour, and salt in a small mixing bowl. Whisk gently to break up any lumps, and set aside. Prepare an ice water bath in a larger mixing bowl, and set aside.
In a small saucepan, combine buttermilk and egg yolks, whisking until evenly incorporated. Whisk in dry ingredients, and place the pan over medium heat. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes.
Remove from heat, and stir in vanilla extract or reserved vanilla seeds. Transfer pastry cream to a small bowl nestled in the ice water bath and let cool completely, stirring occasionally to help it cool faster. Cover with plastic wrap, placing wrap directly on the surface of the pastry cream to prevent a skin from forming, and refrigerate up to two days.
Preheat oven to 400°F. Remove chilled pastry dough from refrigerator and on a lightly floured surface, roll out dough to fit an 9-inch tart pan. Transfer dough to tart pan, pressing well into corners and against the sides. Line with aluminum foil, and fill center three-quarters full with rice or dried beans.
Place tart shell in oven; after 10 minutes, remove foil and beans/rice, reduce heat to 375°F and continue cooking about another 15 minutes until crust is golden brown. Let cool.
Pour buttermilk pastry cream into tart shell and arrange sliced strawberries on top.
Soba with Salmon and Watercress
6 ounces salmon fillet, skin removed
8 ounces soba noodles
1/2 cup buttermilk
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons minced chives
1 1/2 cups watercress
In a straight-sided skillet over medium low heat, bring 2 inches of water and a pinch of salt to a boil. Gently place salmon in water. Poach at a low simmer until cooked through, about 7 to 8 minutes. Remove and let cool; flake into large pieces.
Meanwhile, bring a large pot of salted water to a boil. Add soba and cook until al dente. Drain and rinse under cold water.
In a large bowl, toss soba with buttermilk, olive oil, lemon juice and zest, chives. Season with salt and pepper to taste. Add watercress and salmon, and gently combine. Serve or refrigerate until ready to eat. Serves 4.
posted by magstheaxe at 8:25 PM on July 28, 2011 [4 favorites]
Response by poster: Hmm...no pancakes. But what about oatmeal pancakes?
Oh, oops, just saw the "no pancakes" request. Sorry!
Recipes for oatmeal pancakes containing buttermilk are perfectly fine, as is a recipe for the world's best pancakes (which I will certainly make soon). I don't mind recipes for, say, super-special biscuits of some kind that must have buttermilk. However, I already have basic recipes for buttermilk cornbread, buttermilk biscuits, etc.
Thanks to all for so many great ideas! I'd love to hear more.
posted by cp311 at 8:36 PM on July 28, 2011
Oh, oops, just saw the "no pancakes" request. Sorry!
Recipes for oatmeal pancakes containing buttermilk are perfectly fine, as is a recipe for the world's best pancakes (which I will certainly make soon). I don't mind recipes for, say, super-special biscuits of some kind that must have buttermilk. However, I already have basic recipes for buttermilk cornbread, buttermilk biscuits, etc.
Thanks to all for so many great ideas! I'd love to hear more.
posted by cp311 at 8:36 PM on July 28, 2011
Please tell me more about the "man biscuits" of which you speak.
posted by small_ruminant at 8:52 PM on July 28, 2011
posted by small_ruminant at 8:52 PM on July 28, 2011
OMG, I love-love-love this salad dressing and make it ALL THE TIME, but even though it calls for buttermilk I never actually make it with buttermilk (I substitute plain yogurt and sour cream, which makes it thicker and more dip-like).
You are welcome to it though, I am sure it's just as fabulous if you actually make it the way it's intended. Heh.
Avocado Ranch Dressing (Cooks Illustrated recipe)
1 ripe Hass avocado
1/2 tsp. hot pepper sauce
1 Tbsp. lime juice (one lime, squeezed, pretty much)
1/2 cup buttermilk
1/4 cup mayo
1 Tbsp. minced red onion (I use green onion)
1 Tbsp. minced fresh cilantro leaves
1 medium garlic clove, minced
1/2 tsp. sugar
3/4 tsp. salt
1/4 tsp. black pepper
Pit the avocado and scoop it out. Purée the avocado, hot sauce, and lime juice until avocado is broken down (about 30 sec.). Add remaining ingredients and process until dressing is completely smooth. Makes 1 1/2 cups.
posted by flex at 9:01 PM on July 28, 2011 [2 favorites]
You are welcome to it though, I am sure it's just as fabulous if you actually make it the way it's intended. Heh.
Avocado Ranch Dressing (Cooks Illustrated recipe)
1 ripe Hass avocado
1/2 tsp. hot pepper sauce
1 Tbsp. lime juice (one lime, squeezed, pretty much)
1/2 cup buttermilk
1/4 cup mayo
1 Tbsp. minced red onion (I use green onion)
1 Tbsp. minced fresh cilantro leaves
1 medium garlic clove, minced
1/2 tsp. sugar
3/4 tsp. salt
1/4 tsp. black pepper
Pit the avocado and scoop it out. Purée the avocado, hot sauce, and lime juice until avocado is broken down (about 30 sec.). Add remaining ingredients and process until dressing is completely smooth. Makes 1 1/2 cups.
posted by flex at 9:01 PM on July 28, 2011 [2 favorites]
Avocado soup. Though personally I recommend swapping the mint out with dill, and the english cucumber with the littler guys you get in a basket.
posted by Hildegarde at 9:04 PM on July 28, 2011
posted by Hildegarde at 9:04 PM on July 28, 2011
Fresh ricotta! So easy, and so much better than store-bought. A gallon of whole milk, a quart of buttermilk, a thermometer and some cheesecloth. Your lasagna will thank you. If it lasts long enough to be put in lasagna.
posted by ambrosia at 10:36 PM on July 28, 2011 [2 favorites]
posted by ambrosia at 10:36 PM on July 28, 2011 [2 favorites]
Burrermilk Scrambled Eggs are a variation on an old Mennonite recipe called Ruhrei. It's a bit like an egg souffle.
posted by Hardcore Poser at 12:23 AM on July 29, 2011
posted by Hardcore Poser at 12:23 AM on July 29, 2011
A lemon blueberry buckle is one of the best damn desserts I have yet baked. It's tart and sweet and a little crunchy and, man, I might have to bake one tonight.
(Recipe note: The buttermilk goes in during step 3, in which that is alternated with the dry ingredients.)
posted by Turkey Glue at 8:30 AM on July 29, 2011 [1 favorite]
(Recipe note: The buttermilk goes in during step 3, in which that is alternated with the dry ingredients.)
posted by Turkey Glue at 8:30 AM on July 29, 2011 [1 favorite]
The Pioneer Woman Onion strings look great, pimli. But the recipe lacks instructions on how to stop yourself from eating all the onions in the buttermilk before they get battered and fried. NOMNOMNOM!
Really, I wanted to step inside to thank cp311 for posting this question. This has to be the most delicious thread ever.
posted by youngergirl44 at 11:22 AM on July 29, 2011
Really, I wanted to step inside to thank cp311 for posting this question. This has to be the most delicious thread ever.
posted by youngergirl44 at 11:22 AM on July 29, 2011
This one.
This cake will impress the hell out of your friends. And you.
posted by Decani at 2:31 PM on July 29, 2011 [1 favorite]
This cake will impress the hell out of your friends. And you.
posted by Decani at 2:31 PM on July 29, 2011 [1 favorite]
Any time I make curry that calls for yogurt, I substitute buttermilk.
posted by devinemissk at 5:16 PM on July 29, 2011
posted by devinemissk at 5:16 PM on July 29, 2011
By the same method as ambrosia posted, you can make paneer, Indian fresh cheese. Just tighten the cheesecloth and let it drain for an hour, saving some of the whey that runs off, and then put your baseball-sized lumps of cheese in a tupperware container with whey to cover them, and put in the fridge.
Paneer can be cut into chunks and fried as a snack on its own, or can be lightly sauteed in butter and then used in various Indian dishes. Saag paneer (cheese with creamed spinach) is my favorite, and you can use buttermilk in the spinach recipe too.
posted by LobsterMitten at 8:44 PM on July 29, 2011
Paneer can be cut into chunks and fried as a snack on its own, or can be lightly sauteed in butter and then used in various Indian dishes. Saag paneer (cheese with creamed spinach) is my favorite, and you can use buttermilk in the spinach recipe too.
posted by LobsterMitten at 8:44 PM on July 29, 2011
video of how to make paneer by Manjula - her method is: heat milk until it just begins to boil, then add lemon juice mixed with water.
I have had more success with adding buttermilk instead of lemon juice (I add it just at the point where the milk boils, which is different from what ambrosia's link suggests -- note, be quick about adding it, because when the boiling begins the milk expands and can overflow the top of your pot); add the buttermilk, take the milk pot off the hot burner, stir and watch as the curds (white solids) and whey (clear greenish liquid) separate. You'll pour the pot thru cheesecloth that's layered in a colander - catch some of the whey if you can for later use - and then wrap up the solids and squeeze them to remove water, let them sit to remove more water, and you end up with a solid ball or patty of cheese.
The rest of her Manjula's video shows the stages the components go through.
posted by LobsterMitten at 8:53 PM on July 29, 2011
I have had more success with adding buttermilk instead of lemon juice (I add it just at the point where the milk boils, which is different from what ambrosia's link suggests -- note, be quick about adding it, because when the boiling begins the milk expands and can overflow the top of your pot); add the buttermilk, take the milk pot off the hot burner, stir and watch as the curds (white solids) and whey (clear greenish liquid) separate. You'll pour the pot thru cheesecloth that's layered in a colander - catch some of the whey if you can for later use - and then wrap up the solids and squeeze them to remove water, let them sit to remove more water, and you end up with a solid ball or patty of cheese.
The rest of her Manjula's video shows the stages the components go through.
posted by LobsterMitten at 8:53 PM on July 29, 2011
My wife and I made Buttermilk and Lemon maurice suggested and it is delicious. Cool and refreshing.
posted by Daddy-O at 8:59 AM on July 31, 2011
posted by Daddy-O at 8:59 AM on July 31, 2011
Blend some buttermilk with a banana and almond or peanut butter, and drink 'er down!
posted by jgirl at 7:16 PM on July 31, 2011
posted by jgirl at 7:16 PM on July 31, 2011
This thread is closed to new comments.
posted by maurice at 5:34 PM on July 28, 2011 [2 favorites]