Buttermilk cake, pie, tart, cookies,...anything?
I just bought half a gallon of buttermilk in a glass container (by mistake, it was in the regular milk section). It was pretty expensive so I don't want to use it to soak chicken in. Do you have a favorite recipe where the quality of buttermilk would matter? I don't like it to drink. Even better if it's something you can freeze either for Christmas dessert or brunch since I'm doing both. Thanks! How long will this last?
Wow that's really expensive buttermilk. I made this recipe before: http://www.recipezaar.com/56 it was really a simple buttermilk pie but it was delicious and clean tasting. If you want to make it more interesting I think some lemon zest may help but I enjoyed it as it was. Also there's a buttermilk pastry cream recipe on chow that looks promising.
I have made pie dough with buttermilk in it (not from that book, sort of was inspired by the King Arthur Flour all purpose recipe that has a pinch of baking powder and vinegar and buttermilk powder). It is not strongly flavored, obviously, but it has a mild tang.
As to the buttermilk pie, it is lighter than a custard pie with a different taste, and I think that's a good way to use it rather than in something where it will disappear. I like chess type pies with buttermilk a lot. They're subtle and yummy.
Also, the New Southern Baking book by Damon Lee Fowler has a corn bread made with buttermilk, in cast iron pan, with very few ingredients, that I found to be amazing when eaten IMMEDIATELY out of the oven but was fairly middling later that day. As an aside, he recommends using yogurt thinned out a bit with milk and a bit of salt as a preferred substitute for buttermilk (as in, he likes the yogurt more than today's buttermilk).
Let me add another one: Buttermilk Pancakes
This is my Sunday morning go-to recipe:
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk (and more if needed)
1/2 teaspoon vanilla
2 tablespoons melted butter
1. Sift dry ingredients together into a mixing bowl.
2. Add the wet ingredients and stir gently just until incorporated; the batter should be slightly lumpy. Add more buttermilk if necessary. The batter should be on the thinner rather than thicker side.
3. Cook both sides until golden brown.
These pancakes and maple syrup - perfect. Can add blueberries, banana etc...if desired.
does this make for a fluffy 'tall' pancake? I don't know if it's my pan (I don't have a griddle so I use a non-stick frying pan) but my pancake always comes out pretty thin. I use the basic pancake recipe from Joy of Cooking.
I'm looking for a big fluffly 'tall' pancake recipe.
Yes these do puff, but then when you take them off the griddle they go down a bit. I would not say they get tall. What I like about them is the buttermilk makes them soft.
I truly hate, and I mean hate, pancakes at most diners/breakfast joints. The pancakes are usually super huge, thick and dense. Yuck. Bigger is not better. I like them so soft they melt in your mouth. You don't want to make them too thin, but you don''t want thick pancakes either.
I'll have to try this recipe tomorrow. I just made the Best Recipe buttermilk pancakes which do get tall and fluffy. It's generally my go-to pancake recipe. For anyone interested, here's the recipe:
1 c. flour
2 tsp sugar
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp melted butter mixed with egg yolk
1/4 c butter milk
1/4 c. milk
Mix together in pyrex cup and add butter mixture. Pour wet into dry, mix lightly. Add milk if batter is dry. I also add vanilla to the wet ingredients.
Do you have an ice cream freezer? Zest lemon to taste into the buttermilk, then whisk in sugar to your desired sweetness. Pour into ice cream maker and freeze. It's so wonderful. I love it on its own, or on top of desserts (perhaps with blueberry pie for dessert, or on its own as a brunch dessert).
Also, note that buttermil lasts a long time, so you have some leeway in making it.
It tastes a big yogurty, perhaps. I make it with a pretty strong lemon flavor, but the buttermilk in the back of your mouth really adds depth. I made it once for a restaurant critic and he couldn't get over it. I never told him that it has three ingredients (though sometimes I do add vanilla!).
I have played with it with success, too. For example, I made it to top a crumble with recently, with cinnamon, vanilla and nutmeg.