I had to buy 1 liter of buttermilk yesterday for a dressing recipe, but only needed 1/2 c......now what shall I do with the rest? The only think I can think of is buttermilk pancakes and we are not big pancake fans. Any one have an idea and recipe to share?
PS the dressing was very good with the shrimp wrapped in pancetta!
First of all, it will keep for easily a week past the sell by date. Use it to soak chicken in before breading, or fish or pork tenders. my carrot cake recipe uses a cup, and use it instead of regular milk in your cornbread recipe.
Carrot cake: Carrot cake Julie Ts 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking powder and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake
I won't post my recipe for corn bread, as it contains sugar....and flour! And would for sure be controversial! Linda C
(When its got to be decadent & its got to be chocolate this is my "Go-To" recipe. This pound cake is so dense, so moist & chocolaty I dont bother with frosting but a couple "Bams" with the powdered sugar sprinkler looks very pretty. I keep slices of this cake in my freezer for when the urge hits. Its beautiful baked in one of the fancy Nordic Ware Bundt pans. I use the Carousel pan.)
1-1/2 Cups Butter (no substitutions), at room temperature 3 Cups Sugar 2 Teaspoons Pure Vanilla Extract 5 Eggs, at room temperature (important) 2 Cups Unbleached All-Purpose Flour (I use King Arthur) 1 Cup Quality Cocoa Powder (this is not the time for Hershey's. Splurge on really good cocoa powder.) 2 Tablespoons Instant Coffee Powder (optional) ½ Teaspoon Baking Powder 1 Teaspoon Salt 1 Cup Buttermilk (no substitutions) ¼ Cup Water
Preheat the oven to 325 degrees.
Prepare a Bundt pan, set aside.
In a large mixing bowl, cream the butter until fluffy (about 3 minutes). Gradually, add the sugar and beat for a full 5 minutes.
Add the vanilla and the eggs, one at a time, beating well after each addition.
In a large mixing bowl, whisk together the flour, cocoa, coffee powder (if using), baking powder, and salt. Add to the creamed mixture, alternating with the buttermilk and water beginning and ending with the dry ingredients; blend well.
Pour into the prepared pan and bake in the upper third of the oven for 1 hour and 20 minutes, or until a cake tester comes out clean.
For cooling most cakes and quick breads, I use an Old-fashioned way, but it assures a very moist cake. As soon as you take the cake out of the oven, cover it with foil, then a heavy terry cloth towel. Let it cool in the pan for 30 minutes, un-mold onto a cooling rack, & recover with the foil & towel tucked snugly around the cake. Allow the cake to finish cooling wrapped. This process will take several hours (4-5 hours would not be unusual so plan ahead if you want it for dinner that same day.).
When thoroughly cool, place on a cake plate & either frost or dust with powdered sugar.
If youre feeling industrious (and skinny), this cake is delicious with English Pouring Sauce (aka Crème Englaise).
ENGLISH POURING SAUCE
3 Egg Yolks 3 Tablespoons Sugar 1 Teaspoon Cornstarch 1 Cup Whole Milk ½ Teaspoon Salt 1 Teaspoon Pure Vanilla Extract
In a mixer bowl, beat the egg yolks well. Gradually, add the sugar and beat for about 3 minutes. Beat in the cornstarch.
In a medium saucepan, scald the milk over medium heat until bubbles form around the edges of the pan; do not boil.
Gradually, add about ¼ cup of the hot milk to the egg mixture, stirring with a wooden spoon, not a whisk; when blended, add the remainder of the milk to the eggs.
Transfer the sauce back to the saucepan and cook over low heat, stirring constantly with the wooden spoon, until the mixture thickens.
Remove from the heat and add the salt and vanilla.
Transfer to a storage container.
Place a piece of plastic wrap directly on the surface of the hot sauce and allow the sauce to cool completely.
Cover tightly, leaving the plastic wrap on top.
Refrigerate until needed.
To serve, transfer to a bowl and sprinkle fresh nutmeg over the top. This sauce can be made two days in advance.
Salad: 1 bag (5 ounces) baby spinach 1 medium red apple, halved, cored, and thinly sliced 1 cup seedless red grapes, halved In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.
Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss.
From Martha Stewart Everyday Food
Blackberry Buttermilk Panna Cottas
with Blackberry Compote
For panna cottas
3/4 lb blackberries (about 3 cups)
1 1/4 cups well\-shaken buttermilk
2 3/4 teaspoons unflavored gelatin (from two 1/4\-oz envelopes)
1/4 cup water
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons blackberry syrup, store\-bought or homemade (see cooks' note, below)
For compote
1/2 cup water
1/2 cup crème de cassis
2 tablespoons sugar
1 1/2 tablespoons fresh lemon juice
1/2 lb blackberries (about 2 cups)
Special equipment: 6 (6\-oz) molds (preferably nonreactive)
Make panna cottas:
Purée blackberries with buttermilk in a blender until very smooth, then pour through a fine\-mesh sieve into a bowl, pressing on and then discarding solids.
Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften.
While gelatin softens, heat cream and sugar in a saucepan over moderate heat until hot, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir cream mixture and syrup into blackberry purée, then pour through cleaned sieve into a bowl. Pour mixture into molds and chill, covered, until firm, at least 8 hours.
Make compote while panna cottas finish chilling:
Boil water, crème de cassis, and sugar in a small saucepan, stirring occasionally, until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and gently stir to combine.
To serve panna cottas, run a thin knife along edge of molds to loosen if necessary and dip molds in a small bowl of warm water 3 to 5 seconds, then invert panna cottas onto plates and gently lift off molds. Spoon berries and syrup over and around each panna cotta.
Cooks' notes:
To make blackberry syrup, heat 1/4 cup blackberry jam with 1 tablespoon water in a small saucepan over moderately low heat, stirring, until jam is dissolved. Pour mixture through a fine\-mesh sieve into a small bowl, pressing on and then discarding solids.
Panna cottas can be chilled in molds up to 1 day.
Compote can be made 2 hours ahead and kept at room temperature.
I've only made the panna cottas as printed, but I bet you could sub other berries if blackberries aren't available. Blueberries, maybe?
I keep powdered buttermilk on hand for when I only need a little. But I do prefer fresh buttermilk.
Linda
The recipes posted here sound great, but I've just come off a three day baking spree for a fundraiser, so I have to file them for a while. I drank my leftover buttermilk with my muffins this morning.
Buttermilk pie 1 1/2 cups granulated sugar 1 tablespoon flour 1 tablespoon grated lemon zest 4 large eggs 1 cup buttermilk 1 stick butter, melted 1 unbaked 10-inch basic pie crust shell
Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream.
This is a Food Network recipe, but just like the one my mother used to make.
These Onion rings that Diana posted the recipe for are wonderful.
Home Cookin Chapter: Recipes From Thibeault's Table
Onion Rings =========== Posted by Diana (Dlundin) RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS
Onion rings 3 cups buttermilk 2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings 3 cups unbleached all purpose flour 3 tablespoons onion powder 3 tablespoons garlic powder 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper
4 cups canola oil (for frying)
For onion rings: Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl. Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
Or Buttermilk Fried chicken Breasts.
Just soak boneless chicken breasts in buttermilk. When ready to cook, take the chicken out of the buttermilk and immediately dip in to seasoned flour and place on a rack. Just before frying dip the chicken into the season flour a second time. Fry. Serve with mashed potatoes and gravy and buttermilk onion rings.
Buttermilk sherbet! It's delicious! And low fat. You don't taste the buttermilk at all. You can also use strawberries or peaches. I think you could also sweeten with Splenda or Stevia but I wouldn't use Equal as I tried that with some yogurt and the chemicals in the Equal reacted with the natural enzymes in the yogurt and it was bitter.
If you now have so many uses for buttermilk that you don't have enough, you can make your own buttermilk by scalding a quart of milk (I use nonfat dry milk, reconstituted), cooling it to luke warm, adding about 1/4 cup buttermilk and let it set out on the counter for a day or so. You'll want to make it in something with a lid, as it should be kept covered.
Oh, and the link below will take you to AllRecipes.com. I'm not affiliated with the site in any way, other than the fact that I look at their daily recipes every day! They have a neat function where you can do an ingredient search. You'll find tons of recipes calling for buttermilk that way.
I don't think I've ever bought buttermilk, but I'm currently big into keffir. It is a traditional fermented milk product popular among central Asian nomadic tribes who lack refrigeration. I won't bother with the lonnnggggg story about how it found its way into my kitchen, except to say that I make about 2-3 litres per week of the stuff, and most of it goes into baking. I use it in any recipe that calls for milk, sour milk, buttermilk, yogurt.... and sometimes I just drink it straight. Anyway, I've always found that most of these liquids are entirely interchangeable in recipes - the results aren't necessarily exactly the same, but are quite acceptable and tasty in their own right.
Janet, I used to have the same problem with left over buttermilk.
I watched a cooking show once and learned that there's dried buttermilk powder. You can mix it with water as you need it and can refrigerate the unused powder for months. I've used them often and it works really well for cooking and baking.
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