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Pumpkin Scones with Maple Nutmeg Icing | Relishing It

With Thanksgiving just a week away, I imagine you’re knee-deep in recipe ideas.  Well here’s one more.  No, it’s not a dish or dessert for the big meal, but rather something quick and delectable to pull together when your overnight guests wake in the morning.  Something that will make them feel warm and cozy and loved.  These pumpkin scones are fantastic, and you’d do well to remember that I’m very fussy about my scones. Too hard– forget it. Too dry– kick them to the curb. But those ones that are just right– firm on the outside and flakey on the inside– well, I could devour a whole pan. These fit into that just right, or rather “perfect” category.

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

So, through the years of playing around with different scone recipes, I’ve learned that one thing is the key.  And I’ve shared this before, but it’s so important that I’ll emphasize it again.  Use grated frozen butter.  Always use grated frozen butter.  In fact– use grated frozen butter for most baked goods– pie crusts and biscuits included.  Keeping the dough completely cold is the key to it’s flakiness.   It’s so simple to grab a stick of butter from the freezer on a whim and whip these up. Aside from the convenience, grated butter means that you don’t have to work as hard to incorporate it into the flour.  It’s already in tiny pea-sized pieces.  I’ve found that using my hands works best. Toss it around a bit and then mix in the wet ingredients with a fork or spatula. The less you work with scone dough, the better they’ll turn out.

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Keep in mind that all of the flour does not need to be fully incorporated– it’s ok if your dough has a bit of flour on the top– in fact it’ll be easier this way. This dough is more wet than my usual scone recipe because of the pumpkin.  So be sure to sprinkle a bit of flour on your hands before you pat it out into a circle and cut it into wedges. Because it’s a wetter dough, freezing them on the pan for 15 minutes before they bake is also important to help them keep their shape.  These scones have all the autumnal spices you’d expect and taste amazing with a hot cup of coffee.  I love the addition of maple and nutmeg into the icing.  It adds character.  I hope these scones find their way onto your kitchen table one of these cold, snowy mornings.  Enjoy!

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

The Recipe: Pumpkin Scones with Maple Nutmeg Icing

(makes 6-8)

For the Scones:

2 1/4 cups all-purpose flour (11 1/4 ounces)

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 teaspoon fresh nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 1/2 tablespoons ground cinnamon

3 tablespoons packed light brown sugar

1/2 cup plain canned pumpkin (Farmers Market Organic Pumpkin is my favorite brand)

1/2 cup plain whole milk yogurt

3 eggs, divided

1 teaspoon vanilla extract

6 tablespoons frozen unsalted butter, coarsely grated

turbinado or demerara sugar for sprinkling

For the Icing:

1 cup confectioners sugar

2 tablespoons real maple syrup

1/2 teaspoon freshly grated nutmeg

about 5 tablespoons heavy whipping cream

pinch of salt (this is important– it will enhance the flavor of the icing, so don’t be stingy)

roasted salted hazelnuts, for topping (almonds, pistachios, or walnuts would work, too)

Preheat oven to 400°F.  Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, nutmeg, cloves, allspice, and cinnamon.

In a medium-sized bowl mix together the brown sugar, pumpkin, yogurt, 2 eggs, and vanilla.

In a small bowl, use a fork to mix 1 egg with 1 teaspoon of water, the the egg wash.

Coarsely grate the butter using the largest holes on a box grater.  Work quickly, so the ingredients stay cold.  Mix the butter into the flour mixture using your fingertips.  You want the butter to be coated with the flour.  Work quickly.  Then, using a fork or spatula, mix the wet ingredients into the butter/flour mixture. Do not over-mix.  It’s ok to see specks of flour that haven’t been fully incorporated.  Sprinkle countertop with flour, as well as your hands. The dough will be sticky. Place dough on the counter and pat into a 6-inch round circle. Use a bench knife or a chef’s knife to cut into 6-8 wedges.  Place the wedges on the lined baking sheet and put into the freezer for 15 minutes.

Remove from freezer and apply egg wash with a pastry brush.  Then sprinkle generously with turbinado sugar.  Bake for 25 minutes, or until they feel set in the middle and they have developed a beautiful deep golden color. Remove from oven and let cool slightly.

To make the Icing: Whisk all of the ingredients together until creamy.  Add more cream, if need be.  Dollop the icing onto the scones and smooth out.  Top with salted roasted hazelnuts, or your nut of choice.  Store leftovers in an airtight container, but they are best if eaten the first day.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Bittersweet Chocolate Cinnamon Rolls | Relishing It

I’ve been on a reading tear lately, and it’s just what I needed.  Usually it feels like my mind never gets a chance to focus on one thing, or to just contemplate.  I’m constantly jumping from topic to topic, and though technology certainly contributes to this, in the end the responsbility is mine.  So I’ve slowed down a bit and decided to concentrate on a few good books.  It’s the perfect cure for all of the multi-tasking that seems to take up my day. In the past, I’ve often had a hard time jumping into another book right after reaching the end of a good one.  It was like I went through a period of mourning.  I’m done doing that.  I’m diving right back into the next one, and thankfully I’ve been getting some great recommendations with the help of friends.   But, I’d like more!  Please share with me any must-reads.

Bittersweet Chocolate Cinnamon Rolls | Relishing It

Bittersweet Chocolate Cinnamon Rolls | Relishing It

Why am I going off about books right now?  Well actually, because these amazing chocolate cinnamon rolls were the result of one of my last reads.  The book was ‘The Storyteller’ by Jodi Picoult.  It takes place partially in present day and partially during World War II.  It’s a wonderful read.  The recipe is the one the father (a baker) would lovingly make for his daughter.  After reading about the delicious description of the bittersweet chocolate and cinnamon twirled together into a soft roll, I couldn’t get them out of my mind.  Luckily for me, there was a recipe at the end of the book.  So I made them.

Bittersweet Chocolate Cinnamon Rolls | Relishing ItBittersweet Chocolate Cinnamon Rolls | Relishing ItBittersweet Chocolate Cinnamon Rolls | Relishing It

I’m so glad that I did, because my kids absolutely loved them.  And chocolate and bread are a perfect combination.  This has been a family favorite for some time.  These rolls are about to earn the same title.  These are a perfect chocolate cinnamon combination, with neither overpowering the other.  You may be tempted to chop more chocolate, but don’t.  This amount was spot on.  I can already imagine snowy winter weekend mornings with the smell of these bittersweet cinnamon rolls wafting through the air, as I sip my coffee and read another incredible book.  That is until my kids shout “Mommy!”, and need something.  Hope you enjoy the rolls!

Bittersweet Chocolate Cinnamon Rolls | Relishing ItBittersweet Chocolate Cinnamon Rolls | Relishing It

The Recipe: Bittersweet Chocolate Cinnamon Rolls

1/2 cup warm milk, (I used whole) (110°F)

2 teaspoons active dry yeast

1/2 cup plus a pinch, granulated sugar, divided

2 large eggs, room temperature

1 large egg yolk

2 cups all-purpose flour (9 ounces), plus extra

1/4 teaspoon kosher salt

6 tablespoons room temperature unsalted butter, divided, plus more for pan

1/4 pound bittersweet chocolate, finely chopped

1 teaspoon cinnamon

coarse sugar (such as turbinado or demerara)

powdered sugar to sprinkle

Pour the milk into a small bowl and sprinkle with the yeast and a pinch of sugar. Whisk. Let stand for 5 minutes until foamy.

In a large bowl, whisk together 1/4 cup of sugar, 1 egg and 1 egg yolk.  Whisk the egg mixture and the yeast mixture together. In a bowl of an electric mixer fitted with the paddle attachment (or using a bowl and wooden spoon), combine the flour and salt. Add the egg mixture and beat on low until most of the flour is incorporated. Switch to the dough hook and knead on low adding 1 tablespoon of butter at a time until 3 tablespoons of the butter are incorporated. You will knead the dough for about 10 minutes.  You may need to stop the machine and remove the dough from around the hook to make sure everything is getting properly incorporated along the way.  The dough will be sticky.

Place the dough in a large buttered bowl. Cover with plastic wrap or a dishtowel.  Set in a warm, draft-free place to rise until the dough doubles in size.  About 1 hour. The length of time will depend upon how warm your area is.

Prepare the filling by using a fork to mix the chocolate, remaining 1/4 cup sugar, and cinnamon in a medium bowl.  Add the remaining 3 tablespoon of butter and use the fork to combine. Set aside.

Preheat oven to 350°F. Once the dough has double, roll it out into a 16 x 12 rectangle on a well-floured surface.  Sprinkle filling over the dough and roll into a log.  You may need to trim the jagged end of the log slightly. Cut the log into 9 equal pieces. Place into a 8 x 8 buttered pan. Cover with plastic wrap and let rise again for about 20 minutes.

When the rolls have risen slightly, remove the plastic wrap and mix the remaining egg with 1 teaspoon water.  Gently apply the egg wash to the rolls using a pastry brush then sprinkle with about 1 tablespoon or more of coarse sugar.  Bake for about 25 minutes, or until the tops are a deep golden brown and the center feels set. Cool on a wire rack and serve sprinkled with powdered sugar on top.

Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

 

 

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Sunshine Smoothie with Kumquats and Turmeric | Relishing It

Another round of snow paired with a gray sky in the midwest this morning– at least the temperatures aren’t so bad.   I needed to brighten up my surroundings, so I blended up a Sunshine Smoothie.  I’ve likely mentioned this before, but I go through a bit of a kumquat love-fest this time of year.  They’re brilliant in this marmalade, perfect in vinaigrettes for salads, and they are downright fabulous blended into smoothies.

Sunshine Smoothie with Kumquats and Turmeric | Relishing It

This time, I’ve decided to craft a smoothie using kumquats as the star ingredient.  Yes, I love a smoothie loaded with greens as much as the next person (this one is my personal favorite), but sometimes I want something…a little less green.  The kumquats give this smoothie a fresh vibrancy that will wake you right up.  I also recommend using either fresh or frozen organic mango.  Plain yogurt is the protein that will keep you from getting hungry– I suggest using whole milk yogurt to also help with that.  And turmeric– a fantastic, healthy ingredient that you should eat more of anyway.  You can read about it’s specific properties here.  Curries are a great way to incorporate more turmeric into your diet, or throw a little into a soup, such as this one.  Adding just a bit to this smoothie completely works, too.  It pairs wonderfully with the cinnamon and citrus flavors.  No need to peel the kumquats, just cut them in half and remove the seeds.  Place everything in a blender or food processor and whiz it together.  Hope you enjoy!

Sunshine Smoothie with Kumquats and Turmeric | Relishing It

The Recipe:  Sunshine Smoothie with Kumquats and Turmeric

(makes 1 cup)

7-8 small organic kumquats, cut in half and seeds removed

1/3 cup diced fresh or frozen organic mango

1/3 cup organic whole milk yogurt

1/4 cup organic, unsweetened almond milk

1 teaspoon honey

1/4 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

Place all of the ingredients into a blender or food processor and blend until smooth.  Serve with a sprinkle of cinnamon on top.  Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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The Best Apple Bars | Relishing It

I know it’s a bit much to say that these are the best apple bars that exist in the world.  But the truth is, I’ve never had better.  These are the apple bars that I grew up with– the ones that my Mom made.  I begged for these beauties throughout my childhood.  And I haven’t found a better apple bar in the last 30 years.

The Best Apple Bars | Relishing It

The Best Apple Bars | Relishing It

The Best Apple Bars | Relishing It

This is almost identical to recipe that my Mom used– it still has the wonderful unique qualities that make these bars so good.  There are crushed cornflakes on the bottom layer, which may sound a bit odd.  But they add something amazing– something magical– to the texture of the bars.  I wouldn’t say it’s a “crunch”, but whatever it is, it’s necessary.  The meringue is still there, too.  Meringue on apple bars isn’t standard, but on these it adds a little wow-factor in both appearance and texture.   I sometimes increase the amount of meringue, because my daughter and I fancy it so much.

The Best Apple Bars | Relishing It

The one thing that I did change about the recipe is substituting butter for the shortening that my Mom used.  I’ve actually made them both ways in order to see if using shortening was worth it (I don’t generally cook with shortening).  I used a butter-flavored shortening for comparison, and while it did lack a bit in flavor, it also made for a sturdier crust.  In the end, I decided that butter was the better option.  The crust is still amazing, and I’d rather put good, quality butter into my kids’ diet than shortening.  So, you can decide which route you want to go– either way will make an amazing apple bar.

The Best Apple Bars | Relishing It

A side note:  I’ve been a mother for seven years as of yesterday.  This sweet boy has brought so much joy to my life.  He’s an old soul, a funny trickster, and has a huge heart.  I’ve loved every day with him.  Happy Birthday to our sweet Aanen!

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The Recipe:  The Best Apple Bars

For the Dough:

2 1/2 cups (11 7/8 ounces) all-purpose flour

1 tablespoon granulated sugar

1 teaspoon kosher salt

1 cup (2 sticks) cold, unsalted butter, cubed (or coarsely grated, if frozen)

1 egg yolk in a measuring cup, then filled with milk to reach 2/3 cup total

For the Filling:

about 9 medium apples (or more), thickly sliced

1 cup granulated sugar

1 teaspoon cinnamon

pinch of kosher salt

1 cup coarsely crushed cornflakes

1-2 egg whites (depending upon how much meringue you like)

For the Icing:

about 1 cup powdered sugar

splash of milk

To Make the Dough:  In a large bowl, whisk the flour, 1 tablespoon granulated sugar, and salt together.  Use a pastry blender to cut in the butter until it is crumbly (it should resemble small peas).  Then, use a fork to mix in the egg yolk and milk mixture.  Mix until all of the dry ingredients are wet.  Put the mixture onto a flour surface and knead a couple of times and divide into two.  Wrap in plastic wrap and refrigerate for about 2 hours.  (Follow these photos, if you feel the need for visual help.)

Preheat oven to 350°F.  Peel and slice the apples.  You may need more or less apples depending upon the size of them.  You’ll want enough apples to fill the pan to the top.   In a medium bowl, toss the apples, cinnamon, sugar, and a pinch of salt together.

On a lightly floured surface, roll one ball of dough out to fit into a 9 x 13 x 1 inch pan.  It should hang over the edge just a bit.  Sprinkle the crushed cornflakes onto the pan.  Then top with the apples.  Roll out the other ball of dough to fit on the top.  Fold the two layers of dough together along the edge and then press together with a fork to prevent leaking.  Meanwhile, using a stand mixer, or handheld, beat the egg white(s) until somewhat stiff.  Gently place the egg whites on the top of the bars.  This can be somewhat unruly and you may have to use your fingers.  Bake for about 50 minutes, or until the crust is a deep golden brown.  Make sure the meringue doesn’t get too dark.  Remove from oven and let cool completely.  Mix the powdered sugar and milk together and drizzle over the bars.   These bars are best eaten within the first two days.  Store leftovers underneath a tea towel.  Enjoy!

Thank you so much for stopping by Relishing It!  Have a wonderful weekend.

xo

Laurie

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Healthy Chocolate Zucchini Muffins | Relishing It

As you know I sent my little girl off to Pre-Kindergarten on Monday– and she is absolutely loving it.  I sometimes like to bake treats for their lunch boxes, or for an after-school sweet when they get home.  I distinctly recall getting off the school bus as a kid and walking into the house to the smell of something wonderful that my mom had made during the day.  She’d have batches of cookies ready, or even racks (yes, racks) of pies on the counter.  And she always timed it out so they were ready when my brother and I walked through the door.  However… I’m a little hesitant to bake such delights using all of that sugar on a daily– or even weekly– basis.  Don’t get me wrong, my kids get their share of sugar, but it’s nice to be able to put something a little healthier, something more substantial, into their little growing bodies.

Healthy Chocolate Zucchini Muffins | Relishing It

Healthy Chocolate Zucchini Muffins | Relishing It

Healthy Chocolate Zucchini Muffins | Relishing It

I was able to create a healthy muffin recipe that was made with whole grains, healthy coconut oil, and no processed sugar (alright, there are chocolate chips, but they’re optional…kind of.  You’ll want them in there).  These muffins are also loaded with vegetables, and your kids will be none the wiser!  What more could one want?  They are perfectly chocolate-y, but not overly sweet.  They stay very moist– quite like a small cake.  I really have no guilt about giving this treat to my kids, or eating it myself for that matter.  I hope you like them as much as we do!

Healthy Chocolate Zucchini Muffins | Relishing It

Healthy Chocolate Zucchini Muffins | Relishing It

The Recipe:  Healthy Chocolate Zucchini Muffins

(makes 12)

1 cup white whole wheat flour (whole wheat pastry flour works, too)

1/2 cup unsweetened cocoa powder

1/2 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup virgin coconut oil (warmed to the liquid state, but not hot)

1/2 cup honey

2 eggs, at room temperature

1 teaspoon vanilla

1 1/2 cups coarsely grated zucchini (about 1 medium)

3/4 cup chocolate chips (Ghirardelli 60 % Cacao Bittersweet are the best, in my opinion)

Note:  The coarsely grated zucchini is definitely visible in these muffins, which is how I prefer them.  If you don’t fancy that, simply grate the zucchini finer.

Preheat the oven to 350°F.  Spray or butter a 12-cup muffin tin.  Set aside.

In a large bowl, sift, then whisk together the flour, salt, baking powder, baking soda, and cocoa.   Toss the chocolate chips into the mixture. Set aside.

In another large bowl, thoroughly mix the honey, coconut oil, vanilla, and eggs together until uniform.  Add the zucchini and mix until evenly coated.

Combine the two bowls together, mix until everything is wet.  Do not over mix. Evenly distribute the batter–1/4 cup per muffin is about right.  Bake for about 18 minutes, or until a tester inserted into a muffin comes out clean.  Remove from oven and let cool for about 3 – 5 minutes before removing from the pan.  Keeps well for days in an airtight container.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Whole Grain Blueberry Scones | Relishing It

Alright, let’s have a serious talk about scones.  I absolutely love them, but I’m amazed at how difficult it is to get a good scone at most bakeries.  They’re often too cake-y, too hard, or too dry.  I can’t count the number of times I’ve ordered a scone that looked just right behind the display, but ended up disappointed once I took that first bite.  Of course, there are those few bakeries that get it perfectly right.  I’ve tried to capture their perfect combination of texture and flavor in this recipe.

Whole Grain Blueberry Scones | Relishing It

For me, the ideal scone needs to be both dense and airy.  And no, I don’t think those qualities are mutually exclusive.  A scone should have heft, or substance, but at the same time not resemble a cake.  If I wanted cake, I’d have made one.  And I don’t want a dry scone that crumbles apart and leaves a dusty, parched feel in my mouth.  I guess what I’m trying to say is that a really good scone requires a delicate balance– and I think this receipe gets that balance just right.  Plus, you get the added bonus of whole grains and delicious blueberries that transform into something close to a jam when baked.  Delicious.

Whole Grain Blueberry Scones | Relishing It

Whole Grain Blueberry Scones | Relishing It

Whole Grain Blueberry Scones | Relishing It

Whole Grain Blueberry Scones | Relishing it

These scones take only a few minutes to mix up and about 20 minutes to bake.  The less you fuss with them, the better they tend to be.  In other words, don’t overmix these babies.  Those butter clumps will melt in the oven and result in that beautiful airy quality that you’re looking for.   Frozen butter works just as well here as refrigerated, so don’t stress if you forgot to thaw it.  So whether it’s for a weekday breakfast or a relaxing one on the weekend– these scones are what you’re looking for.  Give them a try.

Whole Grain Blueberry Scones | Relishing it

Whole Grain Blueberry Scones | Relishing It

The Recipe:  Whole Grain Blueberry Scones

Makes 6-8

1 1/2 cups fresh blueberries or frozen (not thawed)

10 ounces (2 cups) white whole wheat flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

3 eggs, divided

1/2 cup whole milk yogurt

6 tablespoons very cold, or frozen butter

zest of one lemon

1 tablespoon turbinado sugar, for sprinkling

For the Glaze:

1 cup powdered sugar

1 1/2 –  2 tablespoons fresh lemon juice

Preheat an oven to 400 °F.  Line a baking sheet with parchment paper.  Set aside.

In a small bowl, mix 2 eggs, the yogurt, and lemon zest together.  Set aside.

In another small bowl, mix 1 egg with 1 teaspoon water for an egg wash.  Set aside.

In a large bowl, whisk the flour, granulated sugar, baking powder, and salt together.  Then cube or grate (with the large holes of a box grater) your cold or frozen butter.  Use a pastry blender to mix it together.  Incorporate it until the clumps are pea sized.  This will take virtually no time if using grated butter.  Just be sure to coat all the butter with the flour.  Then add the blueberries.  Use the pastry blender to incorporate by flipping/tossing the ingredients together.  Don’t smash the blueberries, for goodness sakes.  Then, add the egg/yogurt mixture and stir together with a fork or a rubber spatula.  Remember to not overwork the dough.

Sprinkle a bit of flour down on a clean surface and pour the dough onto it.  Pat it into a 6-inch round.  Use a knife or a bench knife to cut it into 6-8 triangles.  Place them on the parchment paper and use a pastry brush to lightly cover each scone with the egg wash.  Sprinkle with the turbinado sugar and bake for 20 minutes, or until a nice golden brown.  Let cool.

In a small bowl, mix the powdered sugar and lemon juice together until your desired consistency.  Drizzle over the scones.   They keep well for days in an airtight container.  Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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Homemade Cultured Butter via Relishing It

The first time I made homemade butter I was eight years old.  I distinctly recall sitting in a circle with my classmates in Mrs. Peterson’s second-grade class.  We passed around a quart jar filled with fresh cream from a fourth-grade girl’s family dairy farm.  Each student shook the jar to exhaustion, and then passed it to the next.  Hand-to-hand, that jar moved around the circle until it suddenly transformed.  Mrs. Peterson spread a bit of that golden butter onto a saltine cracker for each of us to try.  It was amazing!

Homemade Cultured Butter via Relishing it

Homemade Cultured Butter via Relishing It

I still make homemade butter, though not nearly as often as I should.  And every time I do, I’m reminded of that first experience, and how incredibly simple it is.  You can either shake it in a jar, like I did that first time, but if you have a stand mixer you’ll find it’s even easier.  Really good store-bought butter is expensive, so it’s nice to be able to make my own.  My version is an organic, grass-fed cow, European-style (meaning it has a higher fat/less water content than traditional American butter).  It’s also cultured, which means it has a bit of a tangy flavor.  I add a little whole milk yogurt to the cream to achieve this.  You can control the level of  tanginess by varying how long you leave the mixture out at room temperature.  It’s that simple.

Homemade Cultured Butter via Relishing It

Homemade Cultured Butter via Relishing it

As always, use the best possible ingredients you can find.  Cream that hasn’t been ultra-pasteurized will give you the best result.  Though, if you don’t have access to such ingredients, give it a try anyway.  In Minnesota, my favorite cream comes from the Cedar Summit Farm.  Their products are organic, delicious, and they are the only 100 % grass-fed dairy in the state.  You may remember that I grew up on a small dairy farm, so I have a bit of a soft spot for a good one.  These guys are the real deal.

Homemade Cultured Butter via Relishing It

Homemade Cultured Butter via Relishing It

I prefer my cultured butter with a bit of sea salt.  Remember that your butter will last longer in the refrigerator with salt in it– it acts as a preservative.  Since the water content in this butter differs from regular varieties, it might be a good idea to not bake with it.  Instead, spread it on bread or fresh corn-on-the-cob and enjoy it’s unique, robust flavor.  I recently bought a flat of strawberries and made some jam.  It was absolutely heavenly swiping my piece of bread with butter and then spreading the strawberry jam on top.  Pure bliss.  Enjoy your butter making experience!

Homemade Cultured Butter via Relishing it

The Recipe:  Homemade Cultured Butter

1 pint good quality heavy cream, preferably organic and not ultra-pasteurized

2 tablespoons whole milk organic yogurt

1/2 teaspoon good sea salt, plus more to taste

In a large bowl, whisk the ingredients together and cover with a towel.  Let sit at room temperature until your desired level of tanginess is present, about 2 hours or longer.  When it tastes the way you prefer, pour the mixture into a stand mixer fitted with a paddle attachment, (or into a quart jar with a lid).  Turn the mixer on low.  Then wait and watch for a few minutes until the mixture first becomes somewhat fluffy and homogenous, and then starts to separate.  The buttermilk will separate from the cream.  Carefully pour that buttermilk into a container and save it.  It will be amazing used in your favorite pancake recipe.  Next, pour 1/2 cup of ice cold water into the butter and continue to mix.  Pour out the water and discard as it becomes cloudy.  Continue to do this until no buttermilk remains in the butter.  The whole process takes about 10-15 minutes.  Taste the butter and smooth out with a rubber spatula, add more sea salt, if desired.  The more salt in it, the longer it will keep in your refrigerator.  Enjoy!

Thanks for stopping by Relishing It!  Have a great weekend!

Laurie

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