Sunday, March 25, 2012

The Butter Chronicles, Better Butter - Part 2

Let the butter battle begin! 
To put butter to the test to see if all butter is not really created equal I decided to use the mutha of all butter recipes, traditional Scottish Shortbread to see if there really was a different. The results for the tasting of the Shortbread will tumble in over the next few days but until then I wanted to cover off a couple of things.
As I said this is a traditional Scottish Shortbread. It is pure, basic & simple. It contains 4 ingredients: Butter, Sugar, sifted Flour and finally Rice Flour. (Recipe is below) I always use Fruit Sugar (also known as Castor or Quick Dissolving Sugar) and it has a very fine consistency. Rice flour will give Shortbread the powdery crispiness that should be associated to Shortbread. I always sift the rice flour and the white flour together. In this test I used salted butter.

Friday, March 23, 2012

Butter Up - Part 1

"It took me years to figure out that you don't fall into a tub of butter, you jump for it." - Claudette Colbert

Imagine an evening where butter was the focal point and you had a chef, let's say one like Lynn Crawford, churning out (pardon the buttery pun) oodles of little bits and bites all consisting of butter. Someone please pinch me, am I dreaming or is this my dream come true?

Last Monday a small hoard of butter loving people gathered at Ruby Watchco to give Stirling Creamery butter a go 'round. I would say, that for the first time in my life I think I might have actually come close to feeling like a human version of foie gras. You think I'm joking?

Saturday, March 17, 2012

Life is a Trifle....

My British roots are showing. I love Trifle. I think more than anything it has to do with many happy childhood memories and watching my Mother make Trifle for special occasions such as Christmas, Easter and milestone birthdays. Essentially Trifle is very easy to make and is just pure and simple comfort dessert.