CurlTalk

What to do with high quality butter (Saria...?)

JayneeJaynee Posts: 2,039Registered Users
So, my husband bought me a cube of locally-made, insanely delicious butter and I’m not really sure what to do with it. Sounds kind of weird, but we had this butter at a restaurant with the bread before our meal and it was to die for, so a year later, he got me some out of the blue. Of course we could have it with some tasty local sourdough bread, but there’s no way the two of us can/should be eating that much bread and butter.

Is there something else we can do with it that will do it justice? I RARELY use butter except when baking.

Comments

  • SariaSaria Posts: 15,963Registered Users
    I bake everything with European-style cultured butter, so it's no different in baking. I do lower the amount a tiny bit in some things, though, since the higher butterfat content changes things meant for American butter (which has more water).
    What's the butterfat percentage? Is it cultured? If the percentage is over 90% (very rare), it actually doesn't bake that well.
    Aside from eating it, just use it in things where butter shines. Shortbread/sablês/Danish butter cookies, biscuits, laminated dough (provided it's not a super-high percentage), pound cake, kouign amann, gateau Breton, etc.
    por-que-no-te-callas.jpg
  • The New BlackThe New Black Posts: 16,738Registered Users
    You could make some kickass Rice Krispie treats. Or mac n cheese, make a bechamel/cheese sauce with the butter. Lemon buttercream cupcakes. Mmmmmm
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  • SariaSaria Posts: 15,963Registered Users
    ^The buttercream yes, especially European ones. It wouldn't be much good in the other things you listed, though. They're not about butter flavor and some can even taste greasy with high butterfat content butter. Or it's just wasted in something like Rice Krispie treats.
    Brioche is another good one for high quality butter.
    Oh, and there is a Spanish cake that consists of meringue disks with butter as the filling. It's called Pastel Ruso. The French dacquoise is another meringue confection sandwiched with buttercream.

    http://www.seriouseats.com/recipes/2012/11/meringue-and-sweet-butter-cake-pastel-russo-recipe.html
    por-que-no-te-callas.jpg
  • SariaSaria Posts: 15,963Registered Users
    Buttered noodles also taste really great with the good stuff. You could do the more European style, with fresh pasta tossed with an herb butter, or try Asian ones:

    /home/leaving?target=http%3A%2F%2Fsteamykitchen.com%2F113-garlic-scallion-noodles.html" class="Popup

    /home/leaving?target=http%3A%2F%2Fwww.vietworldkitchen.com%2Fblog%2F2008%2F08%2Fvietnamese-garlic-noodles.html" class="Popup

    You can also flavor it if you get tired of eating it plain. If you like radishes, this is a really great way to eat them:

    /home/leaving?target=http%3A%2F%2Fwww.culinate.com%2Fbooks%2Fcollections%2Fall_books%2FLocal%2BFlavors%2Fradish_sandwiches" class="Popup

    Honey butter for biscuits.
    Nutella butter and spread it on banana bread.
    Lemon or orange butter on scones, and so on.
    por-que-no-te-callas.jpg
  • JayneeJaynee Posts: 2,039Registered Users
    Mmm thanks for all the ideas! It says its "over 85%" fat content Organic Salted Butter - 8oz.

  • spring1onuspring1onu Posts: 16,528Registered Users
    Melt it over some ramen noodles!!! :lol:
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
    The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
    I do have a secret yen for pink in unexpected places. ~ninja dog
    I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
  • SariaSaria Posts: 15,963Registered Users
    So, yeah, European style, which runs around 84-87. It's what I use for my baking. I know you won't go for it, but it really is great for laminated dough. Kouign Amann is a great use of it. But otherwise, shortbread, biscuits/scones, and pie dough. You can also make savory sablés for delicious buttery biscuits to eat with cheese.
    por-que-no-te-callas.jpg
  • RedCatWavesRedCatWaves Posts: 31,258Registered Users
    What's your objection to just eating it on bread? Calories? Seems like eating it that way would have fewer calories than using it in baking.
  • JayneeJaynee Posts: 2,039Registered Users
    Shortbread, biscuits, and scones are sounding delicious...I've never made any of them!

  • JayneeJaynee Posts: 2,039Registered Users
    What's your objection to just eating it on bread? Calories? Seems like eating it that way would have fewer calories than using it in baking.

    No objection! That's the way we had it at the restaurant and it was delicious. I'm just afraid that we can't eat 8oz of it just on bread before it goes bad. I could hold onto it until we have people over, but I'm thinking I'll try to use some for baking and some just plain with bread.

  • RedCatWavesRedCatWaves Posts: 31,258Registered Users
    It wont go bad that quickly. If 2 people can't use up 8 ounces of butter in a month or two...you're doing something wrong.
  • SariaSaria Posts: 15,963Registered Users
    Yellow cake is also really nice. You can bake individual ones in muffin tins then dip in melted butter and cinnamon or nutmeg sugar for a donut-like treat.

    RCW, I got the impression that they don't eat bread and butter all the time and so it's a bit much for that one purpose.

    But 8 ounces isn't much. I buy at least two pounds at a time! :p You'll use up almost all of it in one batch of shortbread!
    It won't go bad, but it won't be as fresh if they don't eat much.
    por-que-no-te-callas.jpg
  • jeepcurlygurljeepcurlygurl Posts: 19,250Registered Users Curl Connoisseur
    The one thing that keeps rolling around in my mind is how good haluski would be with some great butter.
    --I'm located in Western PA.
    --I found NC in late 2004, CG since February 2005, started going grey in late 2005.
    --My hair is 3B with some 3A, texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
    --My long time favorite products are Suave & VO5 conditioners, LA Looks Sport Gel, oils, honey, vinegar.
    --My CG and grey hair progress -- http://www.naturallycurly.com/curltalk/going-gray/179328-jeepys-grey-hair-progress.html
  • JayneeJaynee Posts: 2,039Registered Users
    Saria wrote: »
    Yellow cake is also really nice. You can bake individual ones in muffin tins then dip in melted butter and cinnamon or nutmeg sugar for a donut-like treat.

    RCW, I got the impression that they don't eat bread and butter all the time and so it's a bit much for that one purpose.

    But 8 ounces isn't much. I buy at least two pounds at a time! :p You'll use up almost all of it in one batch of shortbread!
    It won't go bad, but it won't be as fresh if they don't eat much.

    Yeah, we definitely don't do a lot of bread and butter...it's just too dangerous, I could eat an entire loaf :)

    8oz definitely isn't a lot...I may try to halve a recipe so it doesn't use all of it.

  • RedCatWavesRedCatWaves Posts: 31,258Registered Users
    Jaynee wrote: »

    Yeah, we definitely don't do a lot of bread and butter...it's just too dangerous, I could eat an entire loaf :) .

    Eating "an entire loaf" of bread isn't the end of the world. And it would have far fewer calories than all the sugary/high-fat baked items mentioned here. Eating bread/butter is dangerous, but eating cake isn't? This thread isn't making sense to me.
  • OBBOBB Posts: 4,174Registered Users
    I like eating high quality butter it gives me a high quality butt
  • goldencurlygoldencurly Posts: 2,385Registered Users
    Saria wrote: »
    It won't go bad, but it won't be as fresh if they don't eat much.


    Can you divide it into smaller bits and freeze it until you want to use it? I do that with local butter and I've never had any problems. The local stuff is organic but I have no idea what the fat or water content is.
  • The New BlackThe New Black Posts: 16,738Registered Users
    What about making your own puff pastry?

    You could make baklava. Pie crust. Or crumb topping for a fruit crisp.
    montage-3.gif No MAS.

    I am the new Black.

    "Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.
  • SariaSaria Posts: 15,963Registered Users
    Jaynee wrote: »

    Yeah, we definitely don't do a lot of bread and butter...it's just too dangerous, I could eat an entire loaf :) .

    Eating "an entire loaf" of bread isn't the end of the world. And it would have far fewer calories than all the sugary/high-fat baked items mentioned here. Eating bread/butter is dangerous, but eating cake isn't? This thread isn't making sense to me.

    Eating an entire loaf in one go versus making cookies which you'd eat over a period of time and might possibly give out as well. I don't disagree with your point, but I don't think it's that hard to get what she means.

    I love ham sandwiches on buttered crusty bread. Way better than mayo. ;)
    por-que-no-te-callas.jpg
  • SariaSaria Posts: 15,963Registered Users
    Saria wrote: »
    It won't go bad, but it won't be as fresh if they don't eat much.


    Can you divide it into smaller bits and freeze it until you want to use it? I do that with local butter and I've never had any problems. The local stuff is organic but I have no idea what the fat or water content is.

    Sure can. :) I just figured she didn't want to freeze it.

    I've gotten over 90% butterfat butter from the farmers' market along with 87%, so there's a good chance what you're getting is high up there if it's from a local business.
    I'm a big fan of cultured butter for the delicious light tang it has and thankfully a lot of the butter sold by these small producers usually is.
    por-que-no-te-callas.jpg
  • spring1onuspring1onu Posts: 16,528Registered Users
    Saria wrote: »
    making cookies which you'd eat over a period of time and might possibly give out as well.

    I'm voting for this option. *cough* we're practically neighbors *cough*

    :lol:
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

    Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! . :D
    The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
    I do have a secret yen for pink in unexpected places. ~ninja dog
    I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.