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Posts Tagged ‘buttermilk’

by Caitlin Saniga

Herbed brown butter-orange cornbread

Browning the butter is what makes this cornbread exceptional, I think. It adds so much flavor, so don’t skip that step! And don’t burn your butter. Take it slow, and keep an eye (and an ear) on it up until the moment you pull it off the stove.

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by Caitlin Saniga

Pucker up! You're about to fall in love with these cute and simple buttermilk biscuits. Because this recipe contains yeast, the dough isn't as finicky and can be kneaded until smooth. And it still yields fluffy biscuits!

Pucker up! You’re about to fall in love with these cute and quick buttermilk biscuits. Because this recipe contains yeast, the dough isn’t as finicky and can be kneaded until smooth. And it still yields fluffy biscuits!


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by Caitlin Saniga

The truth: Irish soda bread is at the end of every rainbow! Do you see it?!

So, based on this photo, I’m thinking the pot of gold at the end of every rainbow is really just a cast-iron skillet full of golden, warm soda bread. (See the rainbow?) Soda bread is traditionally made of flour, baking soda, salt and buttermilk — no yeast! It’s a simple bread to make, and it only takes minutes to prepare. No waiting for dough to rise! It’s so easy, a leprechaun could make it!

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by Caitlin Saniga

To make a spicy ketchup dipping sauce for these super-crispy rings, mix together 1/4 teaspoon cayenne pepper and 3/4 cup ketchup in a small dish. Delish!

  • 1 large sweet onion
  • 1/2 cup low-fat buttermilk
  • 1 egg
  • 2 egg whites
  • 1/4 cup whole-wheat flour
  • 1 cup panko
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon coarse kosher salt

Cut onion into 1/4-inch-thick slices, and separate into rings.

Preheat the oven to 450 degrees. Line two baking sheets with parchment paper.

Pour the flour into a small bowl. Whisk together the buttermilk and egg white in another small bowl. Mix the panko and Italian seasoning in a third bowl.

Dredge the onion rings in flour; dip in buttermilk mixture, coating well. Dredge in the panko mixture, and place on a baking sheet. Arrange as many rings as possible on each baking sheet, avoiding overlap or contact between rings.

Place the baking sheets on the center racks in the oven. Bake 10 minutes. Using a pair of metal tongs, flip the onion rings. Bake for an additional 8 to 10 minutes, or until the rings are crispy and golden.

Remove from the oven, and sprinkle with salt. Serve immediately.

Makes 4-6 servings.

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by Sarah Steimer

I found these to be very sweet cupcakes, so I would probably cut back on the sugar next time around. But the sour lime balances the sweet pretty well so it’s never really too overbearing. Also – yes I do know Cinco de Mayo is May 5 – just wanted to give you the recipe in advance!

For the cake

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 3 limes, zested and juiced
  • 1/2 teaspoon vanilla
  • 1 cup buttermilk
  • 1/4 cup tequila (or half tequila/half orange liqueur, optional)

Whisk flour, baking powder and salt together in a medium bowl and set aside. Cream butter and sugar on a high until pale, light and fluffy – this is why you want room temperature butter or you’ll be creamin’ all day. Add eggs one at at time, mixing thoroughly before adding the next one. Add lime zest and lime juice.

Turn mixer to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix just until incorporated. Fill each muffin cup about three-quarters of the way full. Bake at 325 degrees for 25 minutes, rotating half way.

Let the cupcakes mostly cool in the pan, but brush with the tequila while they are still warm.

For the frosting

  • 2 cups sugar
  • 8 egg whites
  • 3 sticks butter, room temperature
  • 2 1/2 tablespoons lime juice
  • 2 tablespoons tequila
  • lime zest for topping

    There is just enough tequila in these cupcakes to not be overpowering. You can just barely taste it (I’m sure you could add more if you really needed to).

Place a metal or glass bowl over a simmering pot of water (the bottom of the bowl should not touch the water). Whisk the sugar and egg whites until the sugar is dissolved and the mixture registers 160 degrees with a candy thermometer. If you do not have a candy thermometer, just touch the mixture and rub between your index finger and thumb to test if the sugar has completely dissolved and the mixture feels very warm (not very hot).

Remove the bowl from the stove. Whisk on high speed until the mixture is cool and holds stiff, glossy peaks (approximately 10 minutes).

Beat in one tablespoon of butter at a time on medium. The mixture might appear curdled but keep beating, it will pull back together. Add lime juice and 1 tablespoon tequila. Increase speed to high and beat until the frosting reincorporates and is smooth and fluffy. Beat in remaining tablespoon of tequila, if desired. If the mixture looks runny (like mine did), pop the frosting in the refrigerator for 20 or so minutes. Bring it out and whip it again to make it smooth and fluffy.

Frost the cooled cupcakes and garnish with lemon zest.

Makes about 24 cupcakes.

Recipe from: Tide and Thyme

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