Thread: Cultured butter

On Nov 10, 12:53*pm, "Felice" <fri...@comcast.net> wrote:
> OK, I fell for the hype and picked some up while I was at the farm market
> buying narcissus bulbs. It's from Vermont Butter and Cheese.
>
> So now what? My first instinct is to just sit down with some warm homemade
> bread and have at it. Maybe some smoked salmon? A bagel or two?
>
> Any suggestions?
>
> Felice

I think your idea about bread is spot on...

On Mon 10 Nov 2008 01:53:12p, Felice told us...

> OK, I fell for the hype and picked some up while I was at the farm market
> buying narcissus bulbs. It's from Vermont Butter and Cheese.
>
> So now what? My first instinct is to just sit down with some warm
homemade
> bread and have at it. Maybe some smoked salmon? A bagel or two?
>
> Any suggestions?
>
> Felice

I would think if you’re “testing” the quality and taste of the butter, that
you’d want the most simple (neutral) white bread and nothing else.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9hrs 53mins
*******************************************
Every man's work is a portrait of himself.
*******************************************

"Felice" <[email protected]> wrote in message news:gfa6vs$aej$[email protected]..
| OK, I fell for the hype and picked some up while I was at the farm market
| buying narcissus bulbs. It's from Vermont Butter and Cheese.
|
| So now what? My first instinct is to just sit down with some warm homemade
| bread and have at it. Maybe some smoked salmon? A bagel or two?
|
| Any suggestions?

Yes! to all of the above, and you should try cooking with it,
melting it, making compound butters with it and simply adoring
it. One of the best specialty butters from the US, a touch
milder than Plugra, more complex than Land o'Lakes ultra.
Good purchase...in fact almost anything VBC makes is high
quality: mascarpone, creme fraiche, and amazingly good
cheeses.

pavane

"Wayne Boatwright" wrote ...
> On Mon 10 Nov 2008 01:53:12p, Felice told us...
>
>> OK, I fell for the hype and picked some up while I was at the farm market
>> buying narcissus bulbs. It's from Vermont Butter and Cheese.
>>
>> So now what? My first instinct is to just sit down with some warm
> homemade
>> bread and have at it. Maybe some smoked salmon? A bagel or two?
>>
>> Any suggestions?
>>
>> Felice

> I would think if you're "testing" the quality and taste of the butter,
> that
> you'd want the most simple (neutral) white bread and nothing else.

Oh, fer sure! The smoked salmon is for when/if we get bored with "just" the
warm
white bread and butter. As if ...

And Pavane, thanks for the tips. The next project, I guess, should be plain
old butter cookies.
That's right after the homemade noodles.

Jeez, but butter is good!

Felice

On Mon 10 Nov 2008 03:11:27p, Felice told us...

>
> "Wayne Boatwright" wrote ...
>> On Mon 10 Nov 2008 01:53:12p, Felice told us...
>>
>>> OK, I fell for the hype and picked some up while I was at the farm
>>> market buying narcissus bulbs. It's from Vermont Butter and Cheese.
>>>
>>> So now what? My first instinct is to just sit down with some warm
>> homemade
>>> bread and have at it. Maybe some smoked salmon? A bagel or two?
>>>
>>> Any suggestions?
>>>
>>> Felice
>
>> I would think if you're "testing" the quality and taste of the butter,
>> that
>> you'd want the most simple (neutral) white bread and nothing else.
>
> Oh, fer sure! The smoked salmon is for when/if we get bored with "just"
> the warm
> white bread and butter. As if ...

Oh, okay.

> And Pavane, thanks for the tips. The next project, I guess, should be
> plain old butter cookies.
> That's right after the homemade noodles.

Butter cookies or shortbread would really reveal that taste in a baked
good. Homemade noodles, too!


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 11(XI)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8hrs 45mins
*******************************************
Useless Invention: Camcorder with
braile-encoded buttons.

On Mon, 10 Nov 2008 15:53:12 -0500, "Felice" <[email protected]>
wrote:

>So now what? My first instinct is to just sit down with some warm homemade
>bread and have at it. Maybe some smoked salmon? A bagel or two?
>
>Any suggestions?

I think warm homemade bread is the way to go... cream biscuits would
be second.

Cream Biscuits
Courtesy of Gourmet Magazine

Ingredients

2 cups all purpose flour
1 tablespoon double acting baking powder
3 tablespoons sugar, if desired
1/2 teaspoon salt
1 1/4 cups heavy cream
Milk for brushing tops of biscuits

Directions

Into a bowl sift together the flour, baking powder, sugar, and salt,
add the cream, and stir the mixture until it just forms a dough.
Gather the dough into a ball, knead it gently 6 times on a lightly
floured surface, and roll or pat it out 1/2-inch thick. Cut out as
many rounds as possible with a 2 1/2-inch round cutter dipped in flour
and transfer them to an ungreased baking sheet. Gather the scraps,
reroll the dough, and cut out more rounds in the same manner until
they are 10 in all.

Brush the tops of the rounds with the milk and bake the biscuits in a
preheated 425 preheated oven for 15 minutes, or until they are pale
golden.

Transfer the biscuits to a rack and let them cool for 5 minutes.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" < wrote...
> > "Felice" wrote

>>So now what? My first instinct is to just sit down with some warm homemade
>>bread and have at it. Maybe some smoked salmon? A bagel or two?
>>
>>Any suggestions?
>
> I think warm homemade bread is the way to go... cream biscuits would
> be second.

> Cream Biscuits
> Courtesy of Gourmet Magazine
>
> 2 cups all purpose flour
> 1 tablespoon double acting baking powder
> 3 tablespoons sugar, if desired
> 1/2 teaspoon salt
> 1 1/4 cups heavy cream
> Milk for brushing tops of biscuits
>
> Into a bowl sift together the flour, baking powder, sugar, and salt,
> add the cream, and stir the mixture until it just forms a dough.
> Gather the dough into a ball, knead it gently 6 times on a lightly
> floured surface, and roll or pat it out 1/2-inch thick. Cut out as
> many rounds as possible with a 2 1/2-inch round cutter dipped in flour
> and transfer them to an ungreased baking sheet. Gather the scraps,
> reroll the dough, and cut out more rounds in the same manner until
> they are 10 in all.
> Brush the tops of the rounds with the milk and bake the biscuits in a
> preheated 425 preheated oven for 15 minutes, or until they are pale
> golden.
> Transfer the biscuits to a rack and let them cool for 5 minutes.

Oooh, cream IN the biscuits and butter ON TOP of them! Lipid heaven!

Felice

On Tue, 11 Nov 2008 10:04:18 -0500, "Felice" <[email protected]>
wrote:

>Oooh, cream IN the biscuits and butter ON TOP of them! Lipid heaven!

It's better than just smearing it on you.... well, *that* could
work too. LOL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue 11 Nov 2008 08:04:18a, Felice told us...

>
> "sf" < wrote...
>> > "Felice" wrote
>
>>>So now what? My first instinct is to just sit down with some warm
homemade
>>>bread and have at it. Maybe some smoked salmon? A bagel or two?
>>>
>>>Any suggestions?
>>
>> I think warm homemade bread is the way to go... cream biscuits would
>> be second.
>
>> Cream Biscuits
>> Courtesy of Gourmet Magazine
>>
>> 2 cups all purpose flour
>> 1 tablespoon double acting baking powder
>> 3 tablespoons sugar, if desired
>> 1/2 teaspoon salt
>> 1 1/4 cups heavy cream
>> Milk for brushing tops of biscuits
>>
>> Into a bowl sift together the flour, baking powder, sugar, and salt,
>> add the cream, and stir the mixture until it just forms a dough.
>> Gather the dough into a ball, knead it gently 6 times on a lightly
>> floured surface, and roll or pat it out 1/2-inch thick. Cut out as
>> many rounds as possible with a 2 1/2-inch round cutter dipped in flour
>> and transfer them to an ungreased baking sheet. Gather the scraps,
>> reroll the dough, and cut out more rounds in the same manner until
>> they are 10 in all.
>> Brush the tops of the rounds with the milk and bake the biscuits in a
>> preheated 425 preheated oven for 15 minutes, or until they are pale
>> golden.
>> Transfer the biscuits to a rack and let them cool for 5 minutes.
>
> Oooh, cream IN the biscuits and butter ON TOP of them! Lipid heaven!
>
> Felice
>
>
>

Wait 3 months after eating this before having another lipid panel done.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 11(XI)/11(XI)/08(MMVIII)
*******************************************
Today is: Veteran's Day
Today is: Veterans Day, Remembrance Day (Canada)
*******************************************
I always wanted to be a
procrastinator, never got around to it.

"sf" <[email protected]> wrote in message
news[email protected]..
> On Tue, 11 Nov 2008 10:04:18 -0500, "Felice" <[email protected]>
> wrote:
>
>>Oooh, cream IN the biscuits and butter ON TOP of them! Lipid heaven!
>
> It's better than just smearing it on you.... well, *that* could
> work too. LOL

From very recent experience, I advise against smearing it on the body. I got
it all over my hands removing the roll from its sausage-like casing a few
minutes ago and even after I had licked my fingers clean it took two
soapings to get the butter residue off. But WOW is that stuff fine. Now I'm
waiting for my just-baked loaf to cool enough to slice. I may just rip it
apart.

Felice