I'm going to tell you a secret. I gave up eating wheat over a month ago. There, I said it. Don't judge yet. Back in the day, I worked in a wonderful Patisserie, and lived off of cake scraps and broken cookies. It was a beautiful life. I would sometimes eat day old croissants, warmed in the oven, and slathered in lemon curd or chocolate ganache for lunch. Everyday. That went on for many years. I have since moved on from Margo's wonderful Patisserie, but my diet pretty much stayed the same. Yeah, i would eat a salad with my double chocolate zucchini muffin to try to offset the sugar rush. That only led to the eating of left over cake frosting later in the day. I have been on a wheat and sugar rush for the last ten years. Top that off with my naturally high energy and my excessive coffee drinking, and boy was I a mess. I was fast paced, and getting a lot done, but it wasn't pretty.
So I decided enough was enough. Since our bodies process wheat into sugar, I was eating sugar slathered in sugar. Awesome. My body was angry. My body was even more angry when I took all of the wheat away. I cried a lot. I ate chips of every variety instead of wheat. Potato chips. Tortilla chips. Chocolate chips. I still managed to loose about 8 pounds in the first few weeks. I think it was because I didn't know what to eat. No more bread? No more cookies? No more cake? What the heck is there to eat?! I have since gotten a grip. I feel better. I have energy, and not because I guzzled a double latte and shoveled in some broken chocolate chip cookies. No, it's like real energy. Fueled by goodness. It's weird. I still drink double lattes ( I feel like this is true confessions......I also eat a lot of ice cream, I don't floss everyday, and I think my husband is cute). I eat a lot of other grains like barley, quinoa, and oats. I also eat a lot of veggies and meat. And let's not forget cheese! I am starting to appreciate the challenges of cooking without wheat, and realize that there are a lot of creative ways to make good food happen without it. All in all. it's been a learning experience and I will probably reintroduce wheat into my diet again. But I know now that coconut and oat flours are the bomb!
It is the zucchini time of year. There should be a recognized holiday. Oh wait, there is. It's 'Sneak some zucchini onto your neighbor's porch' day. It's a real thing. It happened Aug 8th. In northern Minnesota, it needs to happen a little later, as our growing season is a bit behind. Anyway, zucchinis start showing up, and the decent thing to do is make zucchini bread. Everyone's grams did it. I used to do it. But not this year. I'm going to make everything but zucchini bread. However, these no-bake zucchini bread cookies are a great replacement. They taste of zucchini bread. They're dense, sweet, and moist like zucchini bread. I like them, and my wheat eating family thinks they're pretty tasty too!
No-Bake Zucchini Bread Cookies
1 1/2 cups oats
1/3 cup pistachios, chopped (walnuts, pecans, or almonds would work well too)
3/4 cup almond butter, I prefer the toasted no-salt variety
1/2 cup-1 cup chocolate chips
2 Tbl honey
3/4 tsp cinnamon
3/4 packed cup grated zucchini
pinch of salt
In a large bowl mix the oats and nuts. Stir in the honey, almond butter, and cinnamon. Grate the zucchini, place grated zucchini on a paper towel, roll paper towel up like a burrito, and squeeze any excess liquid out. Mix the zucchini in with the other ingredients. Form batter into teaspoon sized dollops and lightly roll between your palms to make ball shapes. Place the zucchini balls on a parchment lined baking sheet, place in the fridge, and allow to set for about an hour. Tuck into children's lunchboxes. Eat. Enjoy. Belly up!!
Thursday, September 19, 2013
Monday, September 16, 2013
Eat, LOVE & celebrate homegrown goodness!
A sluff at blogging lately I may be, but I have had one spectacular month! I have been warmed by friends and family, celebrating LOVE with my husband, and cooking a lot of really good eats. I'll do my best to share as much as I can, without overwhelming you. Okay, I'm going to overwhelm you, but it's totally worth it! My husband and I threw a farm party to celebrate our union of love. This was the best farm party I have ever attended. We roasted/ smoked one of our heritage breed 'Red Wattle' pigs that we have been raising. We used apple wood from our apple trees for smoking. We made 12 pies. We sourced as much local fair as we could get our hands on. We had friends and family galore, who showered us in love and wonderful gifts. There were children climbing apple trees, a warming fire, PBR, and a bit of brain eating. It was a good time had by all, and it couldn't have been accomplished if it wasn't for our fantastic families, friends, and neighbors. My daughter also started kindergarten! Kindergarten! She also learned how to drive a tractor and grow tomatoes. Life is grand!
The roasting/ smoking of the pig was a very education and fulfilling experience. We have nurtured these beasts, and have given them the best food, water, and shelter that any pig could desire. When it came time to harvest the biggest of our mud wallowers for our farm feast, there were no tears or fears. It was simply harvesting pork. I feel slightly heartless not feeling any gentle tugging of my heartstrings, but we've been watching these pigs grow into wonderful cuts of meat for months. I see ham growing right before my eyes every day. Plus, it's not like a pig is a cuddly companion that will sit by your side, or fetch a stick. No, these pigs will do anything to get into that bucket of compost we bring out everyday. They will throw their mud-caked rumps in your direction, hoping to throw you off kilter, spilling bruised peaches and melon rinds in their direction. We love our pigs, and treat them kindly, knowing their lives are a sacrifice to fill the bellies of our family and friends. It is important to me to know where my food comes from, and how it was raised. I know the whole story with our pigs, and it's a good one. I know that nothing was wasted with our pig roast. We had a taste of every part of that pig, including the brains, which were surprisingly creamy with a slightly livery undertone. They would've been fantastic with some grilled bread, and maybe some homemade pickles.
By now you have probably gathered that I really dig growing my own food. I feel contentment and accomplishment going into our long winters with several cords of wood split and stacked, and a root cellar and freezer full of homemade goodies. Besides pork, we have a lot of things tucked away for the winter months. If you would've asked me 10 years ago if I'd be stock piling canned goods, I would've laughed at you while on my way to Trader Joe's. I now have more vested interest in food. I want to grow it, preserve it, and savor it all year long. Today I thought I'd share a few ways that I've preserved homegrown tomatoes that our families brought up to us by the armloads. I've been dealing in tomatoes all week, and have finally finished my last batch. Whew!
Juicing. Simply put, I juiced about 2 dozen ripe and ready tomatoes in my juicer. The juice is fresh and sweet, and will be wonderful in future bloody marys or will lend flavor to soups or stews. You can't beat the freshness and nutrition that fresh juice delivers. I packaged the juice in 1 cup increments, and froze them. This is my favorite tomato product I have on hand. If you've ever juiced before, you realize that you are stuck with a bunch of less juicy pulp of the fruit or veggie you are juicing. I used this, in my case it was tomatoes, to make creamy tomato basil soup. Score!
Next, I started roasting tomatoes. Roasting the tomatoes brings out their sweetness as well, and leaves you with a slightly concentrated, cooked down, chunky tomato sauce. I roasted my tomatoes in bacon fat and rosemary. You could go with olive oil and whatever herbs you have on hand. I like the smokiness that the bacon fat lends to the roasted tomatoes. I'll use these tomatoes to toss with pastas, or maybe as a base for soup. Are you nervous about my obsession with preserving the harvest yet? I am! But when I think about the quality of a tomato that I will have a tough time buying in the middle of winter in northern Minnesota, it all makes sense. The recipe; 5 pounds of ripe tomatoes, chunked and divided between two large roasting pans. Dollop with bacon fat- about 2 Tablespoons per pan. Throw in a sprig of rosemary per pan, and roast at 425 degrees until the tomatoes turn golden and the liquid in the pans start to cook down, about 20 minutes. Allow to cool completely and store in an airtight container in the freezer. This works well with cherry tomatoes too! Belly up!!
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| Addie's tractor stroll |
The roasting/ smoking of the pig was a very education and fulfilling experience. We have nurtured these beasts, and have given them the best food, water, and shelter that any pig could desire. When it came time to harvest the biggest of our mud wallowers for our farm feast, there were no tears or fears. It was simply harvesting pork. I feel slightly heartless not feeling any gentle tugging of my heartstrings, but we've been watching these pigs grow into wonderful cuts of meat for months. I see ham growing right before my eyes every day. Plus, it's not like a pig is a cuddly companion that will sit by your side, or fetch a stick. No, these pigs will do anything to get into that bucket of compost we bring out everyday. They will throw their mud-caked rumps in your direction, hoping to throw you off kilter, spilling bruised peaches and melon rinds in their direction. We love our pigs, and treat them kindly, knowing their lives are a sacrifice to fill the bellies of our family and friends. It is important to me to know where my food comes from, and how it was raised. I know the whole story with our pigs, and it's a good one. I know that nothing was wasted with our pig roast. We had a taste of every part of that pig, including the brains, which were surprisingly creamy with a slightly livery undertone. They would've been fantastic with some grilled bread, and maybe some homemade pickles.
 |
| Happy folks eating good eats! |
 |
| This is our nephew, Levi. He liked the farm party, and he's just cute! |
By now you have probably gathered that I really dig growing my own food. I feel contentment and accomplishment going into our long winters with several cords of wood split and stacked, and a root cellar and freezer full of homemade goodies. Besides pork, we have a lot of things tucked away for the winter months. If you would've asked me 10 years ago if I'd be stock piling canned goods, I would've laughed at you while on my way to Trader Joe's. I now have more vested interest in food. I want to grow it, preserve it, and savor it all year long. Today I thought I'd share a few ways that I've preserved homegrown tomatoes that our families brought up to us by the armloads. I've been dealing in tomatoes all week, and have finally finished my last batch. Whew!
Juicing. Simply put, I juiced about 2 dozen ripe and ready tomatoes in my juicer. The juice is fresh and sweet, and will be wonderful in future bloody marys or will lend flavor to soups or stews. You can't beat the freshness and nutrition that fresh juice delivers. I packaged the juice in 1 cup increments, and froze them. This is my favorite tomato product I have on hand. If you've ever juiced before, you realize that you are stuck with a bunch of less juicy pulp of the fruit or veggie you are juicing. I used this, in my case it was tomatoes, to make creamy tomato basil soup. Score!
Next, I started roasting tomatoes. Roasting the tomatoes brings out their sweetness as well, and leaves you with a slightly concentrated, cooked down, chunky tomato sauce. I roasted my tomatoes in bacon fat and rosemary. You could go with olive oil and whatever herbs you have on hand. I like the smokiness that the bacon fat lends to the roasted tomatoes. I'll use these tomatoes to toss with pastas, or maybe as a base for soup. Are you nervous about my obsession with preserving the harvest yet? I am! But when I think about the quality of a tomato that I will have a tough time buying in the middle of winter in northern Minnesota, it all makes sense. The recipe; 5 pounds of ripe tomatoes, chunked and divided between two large roasting pans. Dollop with bacon fat- about 2 Tablespoons per pan. Throw in a sprig of rosemary per pan, and roast at 425 degrees until the tomatoes turn golden and the liquid in the pans start to cook down, about 20 minutes. Allow to cool completely and store in an airtight container in the freezer. This works well with cherry tomatoes too! Belly up!!
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| tomatoes before roasting |
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| tomatoes after roasting |
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| and they lived happily ever after....with pigs and tomatoes..... |
Monday, August 5, 2013
Fresh Fig and Pistachio Crostata
Happy 101 blog day!! This is officially the 101st blog entry that I have written, and whew it has been fun! I have learned a lot by trial, error, and researching food as I blog. I'm a nerd. To celebrate I am going to buy a new pair of thick rimmed glasses with a matching pocket protector, AND bake with fresh figs! It's a good day.
I am always wanting to expand my knowledge of food. I can't get enough. I try to get out and do things like socialize or jump on trampolines (funny story), but I always just end up in deep thought about food. Yeah, I'm a real thriller at parties. Unless I'm doing the cooking. I've decided to cook all of the food for my wedding reception. The idea worries most people, but I'm really excited about the whole thing. Good food + good people = wonderfulness. I can't stop thinking about what to cook! Figs have been on my mind a lot. Tonight it's just me and some fresh figs, working it out into something delicious. Hopefully my husband will walk through the kitchen, lured by the aroma of fresh figs roasting in a tender pistachio filling, and we can drink wine while we wait impatiently perched at the oven door, for our tart to finish baking. Yeah, that's my dream date night. I warned you about my nerd power.
In thinking about parties, people, nerds, and figs I decided to make a crostata. Crostata is Italian for 'free formed pie', meaning no pie pan is needed. No, you're a free formed pie! I know that fresh figs baked in a pistachio filling, all tucked into a cornmeal crust will be divine. So I went to it. This recipe is easiest if attacked in steps. Step one; make the crust, roll it out, and chill it in the icebox. Yes, I said icebox. Step two, make the pistachio filling and slice the figs. Step three, assemble, bake, and wait impatiently at the oven door. If you turn the oven light on and off a few times, I'm convinced it makes the baking go quicker. Wine at step three is optional. This crostata is impressing the heck out of my house guest (and my husband, who did meet me at the oven door with wine), and it made it to the dessert list for reception time.
Fresh Fig and Pistachio Crostata
For the dough:
1 cup all purpose- flour
1/4 cup cornmeal
1 tsp sugar
1/2 tsp salt
3 Tbls buttermilk, or Greek yogurt
For the filling:
1/2 cup pistachios
1/2 cup sugar
1 large egg
4 Tbls butter
2 tsp all purpose- flour
1/2 vanilla bean, seeds scraped from the pod
1 pound fresh figs, stemmed and sliced
1 Tbl fresh lemon juice
1. Make the dough: In a food processor, pulse the flour, cornmeal, sugar, and salt to combine. Add the butter and pulse until the mixture resembles coarse meal, with a few pea shaped bits of butter remaining. Pour in the buttermilk, and pulse until the dough comes together. Do not over mix. On a large surface, place two sheets of plastic wrap side by side. Place the dough in the center. Cover with two more sheets of plastic wrap. Roll the dough into a circle, about 1/8 inch thick. Place the whole lot, plastic wrap and dough, in the icebox to chill and keep cool.
Make the filling: In the food processor, combine pistachios and sugar and process until finely ground. Add the egg, butter, flour, and vanilla bean and pulse until smooth. Set aside. In a separate bowl combine the sliced figs and the lemon juice.
Preheat the oven to 350 degrees. Place the rolled dough onto a parchment lined baking sheet, removing the plastic. Spread the pistachio filling over the dough, leaving a 2- inch border around the edges of the dough. Place the figs on top of the filling, and fold the dough border over the filling, pleating when necessary. Press down gently to seal.
Bake until the crust is golden brown, about 45 minutes. Allow to cool slightly before cutting. Serve warm or at room temp. Belly up!!!
 |
| try out the 'fish eye' setting on your camera. super fun! |
I am always wanting to expand my knowledge of food. I can't get enough. I try to get out and do things like socialize or jump on trampolines (funny story), but I always just end up in deep thought about food. Yeah, I'm a real thriller at parties. Unless I'm doing the cooking. I've decided to cook all of the food for my wedding reception. The idea worries most people, but I'm really excited about the whole thing. Good food + good people = wonderfulness. I can't stop thinking about what to cook! Figs have been on my mind a lot. Tonight it's just me and some fresh figs, working it out into something delicious. Hopefully my husband will walk through the kitchen, lured by the aroma of fresh figs roasting in a tender pistachio filling, and we can drink wine while we wait impatiently perched at the oven door, for our tart to finish baking. Yeah, that's my dream date night. I warned you about my nerd power.
 |
| power to the fig! |
In thinking about parties, people, nerds, and figs I decided to make a crostata. Crostata is Italian for 'free formed pie', meaning no pie pan is needed. No, you're a free formed pie! I know that fresh figs baked in a pistachio filling, all tucked into a cornmeal crust will be divine. So I went to it. This recipe is easiest if attacked in steps. Step one; make the crust, roll it out, and chill it in the icebox. Yes, I said icebox. Step two, make the pistachio filling and slice the figs. Step three, assemble, bake, and wait impatiently at the oven door. If you turn the oven light on and off a few times, I'm convinced it makes the baking go quicker. Wine at step three is optional. This crostata is impressing the heck out of my house guest (and my husband, who did meet me at the oven door with wine), and it made it to the dessert list for reception time.
 |
| roll out the dough. spread on the pistachio filling...... |
 | ||
top with sliced figs......
|
For the dough:
1 cup all purpose- flour
1/4 cup cornmeal
1 tsp sugar
1/2 tsp salt
3 Tbls buttermilk, or Greek yogurt
For the filling:
1/2 cup pistachios
1/2 cup sugar
1 large egg
4 Tbls butter
2 tsp all purpose- flour
1/2 vanilla bean, seeds scraped from the pod
1 pound fresh figs, stemmed and sliced
1 Tbl fresh lemon juice
1. Make the dough: In a food processor, pulse the flour, cornmeal, sugar, and salt to combine. Add the butter and pulse until the mixture resembles coarse meal, with a few pea shaped bits of butter remaining. Pour in the buttermilk, and pulse until the dough comes together. Do not over mix. On a large surface, place two sheets of plastic wrap side by side. Place the dough in the center. Cover with two more sheets of plastic wrap. Roll the dough into a circle, about 1/8 inch thick. Place the whole lot, plastic wrap and dough, in the icebox to chill and keep cool.
Make the filling: In the food processor, combine pistachios and sugar and process until finely ground. Add the egg, butter, flour, and vanilla bean and pulse until smooth. Set aside. In a separate bowl combine the sliced figs and the lemon juice.
Preheat the oven to 350 degrees. Place the rolled dough onto a parchment lined baking sheet, removing the plastic. Spread the pistachio filling over the dough, leaving a 2- inch border around the edges of the dough. Place the figs on top of the filling, and fold the dough border over the filling, pleating when necessary. Press down gently to seal.
Bake until the crust is golden brown, about 45 minutes. Allow to cool slightly before cutting. Serve warm or at room temp. Belly up!!!
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| the finished crostata. |
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| celebrated with a local brew! happy 101!! |
Monday, July 22, 2013
Mulberry Recipes
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Returning back from a wonderful and productive trip to New Ulm, MN has left me re-fueled and ready. Ready you may ask? Yes, ready! Ready to tackle that landscaping project, the expand the pig pasture project, and maybe start the green house project. Mostly I'm ready to have another play date with my darling daughter and the sweetest niece and nephew a girl could ask for. Yes, New Ulm is full of wonderful things like a barber shop owner who gives killer hair cuts at a killer establishment called 'Rogers', mulberry trees that are starting to ripen, local beer and my brother's house full of beautiful children, baby kittens, and warm hospitality. Life is good. And as those mulberries start to ripen, it only gets better. Yeah, I can't stop thinking about those mulberries.....jpeg)
It was the girls who found them. My daughter is such a product of rural living, in a somewhat isolated village, where harvesting from the wild is common practice. I was a bit startled when the girls told me about eating not-so- delicious wild berries they found in the woods, but was relieved to find that they had just consumed unripe berries from an mulberry tree. Whew. What the heck is an mulberry tree is what my brother had to say about the ordeal. I am such a product of rural living as well, and after nerding out on plant and tree identification books, I quickly learned which plants and trees I could eat or eat from. That was really all I cared about- what can I eat out here in the wild? Can I start a fire with two sticks? No. Can I navigate by the stars? No. Can I whip you up something to eat, MacGyver style, in the wild? Probably.
Back to those mulberries. They look somewhat like a blackberry, and have a taste that is subtle and sweet. Mulberries are a good source of magnesium, potassium, iron, calcium, vitamin c, and fiber. One of mulberries greatest health asset is it's high concentration of resveratrol, an antioxidant currently being studied for it's effects on heart health. Rock on mulberries! They are delicious straight up, but I wanted to share a recipe or two, since they will soon be in great abundance for my brother and his beautiful wife. The first is a smoothie that we make a variation of almost every morning at our house, and is enjoyed by everyone. You can substitute any kind of berry for the mulberries, and alter the flavors with various juices.
Mulberry Smoothies
serves two
1 cup mulberries
1 banana
1 cup spinach or kale
1/2 cup juice (blackberry, blueberry, apple, orange...whatever you have usually works well)
1/2 cup vanilla soy milk
Combine above ingredients in a blender and you're good to go. The following is one of my favorite combos. I can never get enough. Simple. Good.
Mulberry & Chevre Salad
serves two
2 big handfuls of greens. I have a mix growing in the garden now. Young kale, spinach, mixed greens of any sort....
fresh goat cheese, crumbled ( as little or as much as you prefer)
fresh mulberries ( as few or as many as you can pack into your salad bowl)
toasted seeds or nuts. Think pistachios and flax, or almonds and poppy seeds.
fresh beet, peeled and grated
Toss the above with a simple dressing made with 2 Tbl maple syrup, 1 Tbl mustard and 2 Tbls olive oil. Season with sea salt and black pepper. I can't get enough. Belly up!!
Monday, July 8, 2013
Summer Drinks
The weather is warming up, and I am constantly reaching for something refreshing. As my Grandpa might say, "Something to wet my whistle". I was flipping through cook books and my piles of notes and recipe cards, and I came across a refreshing water I had made for a catering a few years ago. Cucumber-Lime water. It literally is water flavored with cucumber and lime, but it is so amazingly refreshing! Here's the ratio; 1 gallon filtered water, 1 small cucumber sliced, 1 lime sliced. Place the three ingredients in a pitcher, place in the fridge overnight, and the next day you have a cold, refreshing water with hints of cucumber and lime. Serve over ice, preferably on a picnic at the beach. It keeps for days, with the flavors intensifying the longer it sits.
Another drink recipe I have been meaning to share is a strawberry lemonade. Plus, Julie gave me a food challenge on our last radio segment, and this recipe fit the profile. Julie wanted a refreshing beverage with citrus or melon. You can't beat lemonade in the summertime! As always, you can substitute blueberries or blackberries or whatever berry is in season. Play around with the citrus too. Grapefruit or limes would pair well with the berries, so mix it up!
Strawberry Lemonade
for the simple syrup:
2 cups water
1 cup sugar
for the strawberry puree:
1 pint fresh strawberries
1 cup cold water
for the lemonade:
zest of 1 lemon
1 cup fresh squeezed lemon juice
1 cup cold water
ice
In a saucepan over high heat mix together the water and sugar. Cook until the sugar dissolves and it becomes a clear syrup. Remove from heat and set aside to cool while you complete the next steps.
Add the strawberries and the cold water together in a blender. Pulse until the mixture is pureed.
In a half gallon sized pitcher add the zest, lemon juice, cold water and ice. Stir in the simple syrup and the strawberry puree. Add more water if desired. Serve over ice.
I hope you are enjoying the summer!! Belly up!
Another drink recipe I have been meaning to share is a strawberry lemonade. Plus, Julie gave me a food challenge on our last radio segment, and this recipe fit the profile. Julie wanted a refreshing beverage with citrus or melon. You can't beat lemonade in the summertime! As always, you can substitute blueberries or blackberries or whatever berry is in season. Play around with the citrus too. Grapefruit or limes would pair well with the berries, so mix it up!
Strawberry Lemonade
for the simple syrup:
2 cups water
1 cup sugar
for the strawberry puree:
1 pint fresh strawberries
1 cup cold water
for the lemonade:
zest of 1 lemon
1 cup fresh squeezed lemon juice
1 cup cold water
ice
In a saucepan over high heat mix together the water and sugar. Cook until the sugar dissolves and it becomes a clear syrup. Remove from heat and set aside to cool while you complete the next steps.
Add the strawberries and the cold water together in a blender. Pulse until the mixture is pureed.
In a half gallon sized pitcher add the zest, lemon juice, cold water and ice. Stir in the simple syrup and the strawberry puree. Add more water if desired. Serve over ice.
I hope you are enjoying the summer!! Belly up!
Sunday, July 7, 2013
Newest Members of the Homestead
I thought I'd write a quick note and introduce the newest members of the homestead. I had no idea that these darling pigs would make us the hippest hangout on this side of County Road 14, but it has!! And that is awesome!! My daughter along with her cousin and the neighborhood kids have decided that farming is the greatest thing ever, er...well now that the pigs are still small and adorable. We have been having such a great time learning about the food we eat. Yes, these four guys and gals will be dinner some day, but we have the opportunity to give them a quality life with plenty of room to roam, plenty of good eats, and plenty of backside scratches! The brownish-red piggies are a breed called a 'Red Waddler', named after the 'waddlers' that dangle from their chins. The little pink fella is a Yorkshire/ Red Waddler mix, and is about 3 weeks younger than the three others. They are good looking pigs! I never thought I would ever be in possession of pigs, but my life is ever changing for the better! Here's to growing our own food!! Belly up!!
Monday, June 24, 2013
Cultured Honeydew Butter
Growing up in Wisconsin, there was an abundance of all things dairy, such as butter. My Grandmother and my Mother slathered butter on everything. I am a third generation butter slather-er. A slather consists of a generous amount of butter, no less than a tablespoon let's say. I will admit that I was a vegan once. For about five days. I couldn't live without cream in my coffee and butter slathers melting off of grilled sweet corn, warm bread, mashed potatoes, pancakes, and everything else that requires a slather of butter. You can imagine the conflict that went on in my head those five days. It wasn't pretty, but it helped me to find a more healthful balance of rations of butter and cream. My heart and general health can only handle butter in moderation. That said, I pick and choose those butter items carefully. When I came across this recipe from Heidi Swanson's website, QUITOKEETO, I knew I would have to plan accordingly. Cultured Honeydew Butter is one of the most floral, beautiful, and just darn right delicious things I have stumbled across in weeks!
The recipe is easy and old school which is something I cherish. In a world of so much factory made food, and so many food regulations, it is a nice change of pace. I could never make this recipe at work, as you are culturing the cream over night on a counter top, and that goes against all of the food safety training I've had to accomplish over the years. But at home, it's a different game. At home it's about simple pleasures; playing Frisbee in freshly mowed grass in bare feet, enjoying Sunday morning coffee outside while curled up in a quilt with my daughter, and of coarse slathering this butter. My Mother would be proud. My Grandmother would probably enjoy it too.
CULTURED HONEYDEW BUTTER
Combine 2 tablespoons of cultured buttermilk with 1 pint of the best heavy cream you can source. Leave out on a countertop for 12-24 hours. Then, if you have the time, chill the now-thickened cream. Use an electric mixer with the whisk attachment to beat well past whipped cream, until the buttermilk completely separates from the butter, ten minutes-ish. The butter should come together into a ball.
Reserve the buttermilk for another use, pressing as much of it out of the butter as possible. Rinse and press the butter with ice water until water runs clear of buttermilk. Fold one part honeydew into two parts fresh butter with a sprinkling of flaked sea salt.
Hope you enjoy!! Belly up!
The recipe is easy and old school which is something I cherish. In a world of so much factory made food, and so many food regulations, it is a nice change of pace. I could never make this recipe at work, as you are culturing the cream over night on a counter top, and that goes against all of the food safety training I've had to accomplish over the years. But at home, it's a different game. At home it's about simple pleasures; playing Frisbee in freshly mowed grass in bare feet, enjoying Sunday morning coffee outside while curled up in a quilt with my daughter, and of coarse slathering this butter. My Mother would be proud. My Grandmother would probably enjoy it too.
CULTURED HONEYDEW BUTTER
Combine 2 tablespoons of cultured buttermilk with 1 pint of the best heavy cream you can source. Leave out on a countertop for 12-24 hours. Then, if you have the time, chill the now-thickened cream. Use an electric mixer with the whisk attachment to beat well past whipped cream, until the buttermilk completely separates from the butter, ten minutes-ish. The butter should come together into a ball.
Reserve the buttermilk for another use, pressing as much of it out of the butter as possible. Rinse and press the butter with ice water until water runs clear of buttermilk. Fold one part honeydew into two parts fresh butter with a sprinkling of flaked sea salt.
Hope you enjoy!! Belly up!
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