Ask anyone who knows me: Fried chicken is one of my favorite indulgences in life. Unfortunately, the key word here is "indulgence," meaning I don't allow myself to have it at every whim (e.g., daily).
I could foresee myself enjoying this buttermilk baked chicken on a regular basis. The recipe, which is the perfect use of leftover chicken legs, is texturally similar to fried chicken, sans the grease. To prepare this simple recipe tonight, read more
Keeping up with the Southern style dinner menu, serve guests a classic down home dessert at your Kentucky Derby party. A buttermilk pie has a creamy, buttery filling with a slight tang from fresh lemon juice. It's a humble, but incredibly delicious dessert.
Purchase authentic Bourbon balls and offer guests a chocolate alternative to the buttermilk pie. For the pie recipe, read more
The January issue of Gourmet magazine has been sitting on my counter for weeks. More accurately, the recipe for buttermilk cookies has been on my counter for weeks. They just looked so simple and charming, I knew I'd have to make them some day. Well, thankfully that day finally arrived. The cookies, which are inspired by Edna Lewis, have a slight lemon taste to them and are coated with a simple vanilla glaze. When I made my batch, I coated some in vanilla glaze and some in chocolate. These cookies were spongy and delicious, and they're definitely working their way into my regular cookie repertoire. To check out the recipe for yourself, read more
It's good to have a few blank canvas dessert recipes in your repertoire. By blank canvas, I mean desserts that are easy to make, may be prepared in advance, and can be creatively added to. For example, these buttermilk puddings are delicious alone, but are effortlessly jazzed up with a caramel sauce, fresh fruit, syrups, candies, or just about anything that floats your fancy! For a perfect Halloween dessert, use melted chocolate to give these individual puddings ghost faces or spider webs. With this dessert the possibilities are endless, so get the recipe, read more
Last week I tried to make cinnamon rolls and the recipe called for 1 1/2 cups of buttermilk, unfortunately I only had 1 cup in my house. Since I was in my pajamas and the weather wasn't exactly hospitable, I decided that there was no way I was going out to the store. However, I was already halfway through the recipe (I really thought I had everything before I started) and needed a solution quick!
So I poured through a bunch of food science and cooking tip books and was able to find a few good substitutions that ended up saving the day.
1 cup of buttermilk can be substituted with:
1 tbsp vinegar (or lemon juice) plus milk to equal 1 cup. Stir and let stand for 5 minutes.
or
1 3/4 tsp cream of tartar plus 1 cup of milk
I also learned that for baking you can use:
1/4 cup buttermilk powder plus 1 cup of water.
Remember to mix the powder with dry ingredients and water with wet.
I personally haven't tried buttermilk powder, but think it could be handy to keep on hand - once opened it will keep in the fridge for a year.
