Food 2: Buttermilk

Showing posts with label Buttermilk. Show all posts

Monday, December 9, 2013

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.
Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

2 Tbs. granulated sugar

2 tsp. baking powder

3/4 tsp. table salt

1/2 tsp. baking soda

1 cup buttermilk

1/4 cup sour cream

2 large eggs, lightly beaten

1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.

In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.

In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.

Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.

When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.

Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.

Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Honey-Crisp Oven-Fried Chicken

Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection—this is your fried chicken craving satisfied.

4 skinless bone-in chicken thighs (about 1-1/2 lb.)

2/3 cup low-fat buttermilk

4 cups cornflakes cereal

1/2 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

Olive oil cooking spray

2 Tbs. honey

Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.

Heat the oven to 350°F. Spray a baking sheet with cooking spray.

Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Farmers’ Market Crudités with Buttermilk Herb Dip

Though I have listed my own favorite vegetables for these crudités, feel free to go with whatever looks good at the market.

For the dip:

1 cup plain whole-milk yogurt

1 cup sour cream

1 cup freshly grated Parmigiano-Reggiano

1/3 cup buttermilk

1 cup thinly sliced fresh chives

2 Tbs. chopped fresh dill

2 Tbs. chopped fresh thyme

1 small clove garlic, minced and mashed to a paste with a pinch of salt

1 Tbs. cider vinegar

1/4 tsp. Tabasco; more to taste

1-1/2 tsp. kosher salt

1-1/2 tsp. coarsely ground black pepper

For the crudités:

1 lb. pickling cucumbers (I like using small French or Armenian types), cut into spears 3 to 4 inches long and 1/2 inch thick

1 lb. sugar snap peas, strings and stem ends trimmed

1 lb. small, slender carrots, peeled and cut into 3- to 4-inch lengths (halve or quarter them lengthwise if they’re thick)

1 pint grape or cherry tomatoes

In a large bowl, whisk all of the ingredients for the dip. Season with more Tabasco, salt, and pepper, to taste. Let sit for 15 minutes.

Arrange the vegetables on a large platter, with the dip in the center, or put each vegetable in its own bowl and arrange with the dip on a tray. Let guests help themselves.

Buttermilk Beignets

You haven't visited New Orleans if you haven't had a beignet at Cafe Du Monde in the French Market. When making these at home, have plenty of confectioners' sugar on hand and serve the beignets with a fresh pot of coffee.

3/4 cup whole milk

1-1/2 cups buttermilk

4 tsp. active dry yeast

2-1/2 Tbs. sugar

3-1/2 cups bread flour plus extra for flouring work surface

1/2 tsp.baking soda

1/4 tsp. salt

Peanut oil for frying

Confectioners’ sugar for serving, as much as you think you’ll need—then double that!

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.

Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a 1/2-inch- to 1/3-inch-thick circle. Let the dough rest for 1 minute before using a chef’s knife, a bench knife, or a pizza wheel to cut the dough into 1-1/2-inch squares (you should get about 48).

Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don’t overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners’ sugar, with hot coffee on the side.

Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

This silky vanilla-flavored Italian custard, which uses buttermilk for a slightly tangy flavor, is the perfect companion to a sweet and tart rhubarb and strawberry compote. The compote, in turn, is excellent as well with yogurt or ice cream.

For the panna cotta

2 tsp. unflavored gelatin

1 cup heavy cream

1/2 cup sugar

1/2 tsp. vanilla extract

2 cups buttermilk

For the compote

1/2 cup sugar

4 cups thinly sliced rhubarb

2 cups quartered hulled strawberries

Make the panna cotta

In a small bowl, sprinkle the gelatin over 1/2 cup of the cream. Let stand until softened, about 5 minutes.

Bring the remaining 1/2 cup cream, the sugar, and vanilla to a simmer in a saucepan over medium-high heat, whisking to dissolve the sugar. Remove from the heat and let cool for 1 minute, then whisk in the cream-gelatin mixture until the gelatin dissolves. Stir in the buttermilk.

Strain the mixture through a fine-mesh strainer into a large measuring cup. Divide the mixture among six 4-ounce ramekins or pour into a small serving bowl. Cover with plastic wrap and refrigerate for at least 5 hours, until set.

Make the compote

Preheat the oven to 325°F.

Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Combine the rhubarb and sugar syrup in a 9-x-13-inch baking dish. Bake, uncovered, until the rhubarb is tender, about 15 minutes.

Add the strawberries, stir, and bake for 5 minutes longer, until the strawberries have softened. Let cool to room temperature, then refrigerate until ready to use.

To serve

Run a sharp knife around the edges of the ramekins and unmold the panna cotta onto plates, or serve it right in the ramekins or scoop out of the bowl. Top with the fruit compote.

Southern Buttermilk Biscuits

These biscuits come together in no time and are delicious with any meal of the day. Serve them for breakfast with country ham and gravy, use them to make a sandwich for lunch, or pair them with crispy fried chicken at dinner. This recipe is easily doubled.Watch the videofor a step-by-step demonstration on how to make these light, fluffy biscuits.

9 oz. (2 cups) chilled all-purpose flour, preferably White Lily; more as needed

2 Tbs. baking powder (preferably aluminum free, such as Rumford)

3/4 tsp. kosher salt

4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces, plus 2 Tbs., melted

3/4 cup buttermilk; more for brushing

Position a rack in the center of the oven and heat the oven to 375°F. Chill a food processor blade and bowl as well as a large mixing bowl. Line a cookie sheet with parchment.

Pulse the flour, baking powder, and salt in the food processor until combined. Add the cold butter and process with ten 1-second pulses; the butter should be the size of small peas. Transfer the mixture to the chilled mixing bowl. Add the buttermilk, moving your hand, with fingers apart, in circles to incorporate it into the dry ingredients. The dough is mixed when it just barely comes together.

Transfer the dough to a lightly floured work surface. Pat and roll it into a 1-inch-thick square. Using a floured 2-1/2-inch round biscuit cutter, cut out as many biscuits as you can, dipping the cutter in flour between cuts to prevent sticking and making sure to lift the cutter straight up, without twisting. Arrange the biscuits on the parchment-lined sheet so they touch.

Gently gather the remaining dough scraps and press them into a 1-inch-thick rectangle. Cut out as many biscuits as you can and arrange them on the sheet, snug against the others. You should have 6 or 7 biscuits.

Brush the tops of the biscuits with buttermilk and bake until golden-brown, 20 to 25 minutes. Remove from the oven and brush with the melted butter. Serve warm.

Classic Buttermilk Cornbread

9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

2 Tbs. granulated sugar

2 tsp. baking powder

3/4 tsp. table salt

1/2 tsp. baking soda

1 cup buttermilk

1/4 cup sour cream

2 large eggs, lightly beaten

1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

For the panna cotta

2 tsp. unflavored gelatin

1 cup heavy cream

1/2 cup sugar

1/2 tsp. vanilla extract

2 cups buttermilk

For the compote

1/2 cup sugar

4 cups thinly sliced rhubarb

2 cups quartered hulled strawberries

Make the panna cotta

In a small bowl, sprinkle the gelatin over 1/2 cup of the cream. Let stand until softened, about 5 minutes.

Make the compote

Preheat the oven to 325°F.

Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Combine the rhubarb and sugar syrup in a 9-x-13-inch baking dish. Bake, uncovered, until the rhubarb is tender, about 15 minutes.

Add the strawberries, stir, and bake for 5 minutes longer, until the strawberries have softened. Let cool to room temperature, then refrigerate until ready to use.

To serve

Run a sharp knife around the edges of the ramekins and unmold the panna cotta onto plates, or serve it right in the ramekins or scoop out of the bowl. Top with the fruit compote.

Buttermilk Cake with Spiced Vanilla Icing

The "secret ingredient" in this moist, tender cake is grated butternut squash, which is folded into the batter just before baking. Use the large holes on a box grater to grate the squash.

For the cake:

4 oz. (1/2 cup) unsalted butter, softened; more for the pan

13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan

1-1/2 cups granulated sugar

1/2 cup canola oil

2 large eggs

1 Tbs. distilled white vinegar

2 tsp. pure vanilla extract

1 tsp. baking soda

1 tsp. table salt

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

3/4 cup buttermilk

2-1/4 cups peeled and grated butternut squash (about 8 oz.)

For the icing and garnish:

9 oz. (2-1/4 cups) confectioners’ sugar

3 Tbs. buttermilk; more as needed

1 tsp. pure vanilla extract

1/4 tsp. freshly grated nutmeg

1/4 tsp. table salt

1/4 cup finely chopped crystallized ginger

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 10-cup Bundt pan; tap out excess flour.

In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.

Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate.

Make the icing

In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room

temperature, about 45 minutes, before serving.

Buttermilk Biscuits

Lightly crunchy on the outside, soft and mellow within, these biscuits are equally good at dinner or breakfast.

1 recipe Buttermilk Biscuit Dough

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with parchment.

On a floured surface, pat the dough into a 4x8-inch rectangle. Using a floured chef’s knife, cut the dough into eight 2-inch-square biscuits. Carefully transfer the biscuits to the baking sheet, spacing them about 2 inches apart.

Bake until golden-brown, 12 to 15 minutes. Let cool on a wire rack until warm, about 10 minutes, before serving.

Summer Vegetable Soup with Dill

Showcase summer's delicious bounty with a chilled buttermilk soup loaded with in-season vegetables and flavored with aromatic dill. This soup makes a great starter for just about anything you're putting on the grill for dinner tonight. If you have sweet, tender farm-fresh corn, use it raw. If your corn is a little starchy, blanch the ears in boiling water before cutting off the kernels.

3 cups buttermilk, chilled and well shaken

1 cup plain Greek yogurt, chilled

2 cups seeded medium-diced ripe tomatoes

2 cups fresh corn kernels

1/2 cup small-diced fresh fennel, plus chopped fronds if available

1/2 cup peeled, seeded, and small-diced cucumber

3 Tbs. finely chopped fresh dill; more for garnish

Kosher salt and freshly ground black pepper

Whisk the buttermilk and yogurt in a large bowl. Stir in the tomatoes, corn, fennel, cucumber, dill, 1 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper. Serve immediately or cover and refrigerate for up to 24 hours.

Serve the soup in chilled bowls, garnished with dill.