Mango & Tomato: Search results for buttermilk

11/30/12

Summer in the Winter Time: Frozen Berry Buttermilk Smoothie Recipe

Happy Friday! The winter is almost here (for me it starts December 1st), the cold weather is settling in and it's harder and harder to get out of my warm bed in the morning. But even in the middle of the winter, you can still have a hint of summer with this Summer in the Winter Time: Frozen Berry Buttermilk Smoothie Recipe.

Why on Earth would I use buttermilk in a smoothie? Because I had too much buttermilk left from a cake recipe I made for Thanksgiving and did not want it to go to waste. I came up with an idea of mixing buttermilk with some of the frozen berries I had picked in the summer and adding a bit of brown sugar to sweeten the deal.

Frozen Berry Buttermilk Smoothie
Serves 1-2 (makes 1 1/3 cup total)

Ingredients
1 cup buttermilk
1 cup frozen berries (I used sour cherries and blueberries)
brown sugar to taste (I used about 1 tablespoon)

Directions
1. Add all ingredients to a blender. Blend them up ;)

How gorgeous is this color??? You can adjust the amount of berries and buttermilk to get the texture you desire: add more berries for a thicker consistency, or more buttermilk to make this into a dessert soup.

For other ways to use buttermilk check out Buttermilk Pancakes with Boozy Persimmons, Roasted Pear & Buttermilk Sorbet, Buttermilk Panna Cotta, and Adobo Buttermilk Chicken.

How do you use buttermilk??

8/24/10

Adobo buttermilk chicken with onions

I finally cooked!!! Can you believe it? I am so excited to have a recipe to share with you.

After flying back from a week in Seattle, I needed to replenish my refrigerator and get back to the kitchen. I went to the store without much of a plan. I picked up a pack of skinless boneless chicken breasts because they were on sale, some dry beans to make rice and beans for lunch, a can of chipotle peppers in adobo sauce to add to the rice, and some random produce.

Then I decided to get a container of plain yogurt to use as a base for marinade for the chicken, but couldn't find a little container. That's when the light bulb went off: buttermilk! You see, I grew up in Russia, and buttermilk was a staple in our diet. We would drink a glass of buttermilk, which came in regular and strawberry flavor, with cookies, just like US kids drink milk with cookies. I love buttermilk in pancakes, cakes and scones (aha, scones! I will post a recipe I made later this week, but for now check out this one).

So I decided to pick up a container of buttermilk to make an adobo & buttermilk bath (marinade) for the chicken.

Adobo Buttermilk Chicken with Onions

Ingredients
1 cup buttermilk
2 tablespoons adobo sauce (feel free to add chopped chipotle peppers if you like your food very hot)
3 chicken breasts, cubed into 1" pieces
1/2 onion, thinly sliced
salt

Directions
1. Combine all ingredients in a bowl (I used a large Pyrex measuring cup) and let it sit in the refrigerator for at least an hour (if you let the chicken marinade over night, the flavor will be even better).

2. Preheat the oven to 400F. Alternatively, you can grill the chicken on skewers if you have a grill: I did not, so I sprayed a roasting dish with some oil, added the chicken and onions in one layer and baked for 15 minutes. [You can also brown the chicken in a skillet on top of the stove, but then you'll have to babysit it.]

3. After baking the chicken for 15 minutes, put it under a broiler for a few minutes to get the gorgeous color.

Serve the chicken with sauteed green beans, rice, or on top of a salad. The buttermilk tenderizes the meat, and the adobo sauce adds a punch of heat. And don't forget the onions: they are full of flavor after sitting in the adobo buttermilk marinade and then getting charred underneath the broiler.

Take that, 5 ingredient girl :) This recipe takes minutes to put together, and less than 20 minutes to cook. Enjoy!

8/14/14

Summer Squash & Corn Fritters with Buttermilk Sauce

On Monday I shared a recipe for Summer Squash, Zucchini & Blue Cheese Tian. If you STILL have summer squash sitting around and want another idea for using it, I present to you Summer Squash & Corn Fritters with Buttermilk Sauce.

This recipe uses the summer bounty of summer squash and corn and is great straight out of a skillet, but can also be FROZEN! Trust me! I've tested this out for you :)

Summer Squash & Corn Fritters with Buttermilk Sauce
Makes ~ 10 fritters

Ingredients
2 summer squash, grated, and liquid discarded
kernels from 2 corn on the cob
2 eggs
1/4 cup flour
1/4 cup panko crumbs
10 basil leaves, chopped
salt & pepper to taste
olive oil

buttermilk sauce (same one I used in the Grilled Eggplant with Cherries, Pine Nuts & Buttermilk Sauce recipe)
1/2 cup Greek yogurt
1/2 cup buttermilk
1 garlic clove, microplane'd
pinch of red pepper flakes

Directions
1. In a bowl combine the first 7 ingredients.
2. Heat olive oil in a cast iron skillet. Using a 1/4 cup measure, form fritters and sauté in olive oil for about 5 minutes on each side.
3. In a small bowl whisk together ingredients for the buttermilk sauce.
4. Serve fritters topped with the buttermilk sauce.

I suppose these could be called pancakes, but fritters sounds so much more fun, fancy, and just better. These are great for any meal of the day.

What have you been cooking lately? Don't be a stranger! Share!

2/3/12

Buttermilk Pancakes with Boozy Persimmons and Mangoes

When it comes to breakfast, I'm a savory girl. It's very rare I crave cereal, granola or pancakes. Bagels with cream cheese and lox, an omelet, or roasted potatoes? Those I would take any day.

This past Sunday, I woke up at 10:30 am. No, I did not go salsa dancing the night before. In fact, I even took a nap that Saturday. Maybe I just needed extra sleep. Or maybe, I did not want to face the messy kitchen I had to clean after a cooking date the day before.

Anyway.

I woke up, turned on my computer, got caught up with Twitter, FB, checked my blog statistics, turned on the TV and tried to decide what to make for breakfast.

That's when I decided to make pancakes. Why? Because I had some buttermilk left over in the refrigerator after making cheesy scones on Saturday.

I did a quick search on line and found a recipe for Buttermilk Pancakes on Joy of Baking. You might be shocked to read this, but I followed the recipe exactly!

Instead of topping the buttermilk pancakes with syrup {boring!}, I decided to peel and cube a few persimmons and champagne mangoes {Thank you, Cindy!} and let them chill in a bowl of Cava {Thank you, Melissa!}

The recipe for the buttermilk pancakes is incredibly easy: First, you combine all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, you whisk together an egg, buttermilk and a bit of melted butter. {I'm just now realizing that I forgot to add melted butter! It still came out great.}

You then add the wet mix to the dry mix and incorporate the two without over-mixing the batter. A few lumps are fine.

I cooked the pancakes in a bit of melted butter. The best way to know when to turn your pancakes is to look for little bubbles to appear on their surface. Flip. Cook a few more minutes and you are ready to eat.

How fancy does this look?

I served these buttermilk pancakes with boozy persimmons and champagne mangoes and a dusting of confectionery sugar. Not one to waste things, I drank the Cava that made those persimmons and mangoes boozy.

The pancakes were fluffy, sweet, and crispy on the edges. This recipe is definitely a winner.

Make this recipe tonight for dinner, or for breakfast over the weekend.

Have a great weekend! See you next week.

11/11/11

Roasted pear & buttermilk sorbet recipe

It's been a while since I've put my ice cream maker to use. After all, it is no longer Summer.

But then, I saw a recipe for Roasted Rhubarb Buttermilk Ice Cream on Lorelei's blog. I decided it was time to take my ice cream maker out of its hibernation.

Before the seasonal police comes to arrest me, yes, I know rhubarb is no longer in season. But I swear I saw it at my grocery store a few days ago. I was adamant to make this pretty and healthy for you ice cream. Healthy? Yes, it uses buttermilk, which despite of its name, has very few calories.

But of course, the day I went to the grocery store, they were out of rhubarb. What to do? I decided to go with red pears instead.

I used Lorelei's recipe, but swapped rhubarb for red pears.

Roasted Pear & Buttermilk Sorbet
Ingredients
4 red pears, quartered, core removed, and cut into thirds
2 tablespoons butter, cut into small pieces
1/3 cup sugar
small pinch of salt
3 cups buttermilk
1 teaspoon vanilla

Directions
1. Preheat the oven to 375.
2. Combine pears, sugar, salt and butter. Roast pears in one layer on a parchment covered cookie sheet for about 45 minutes.

3. Cool the pears and puree them in a food processor. Add buttermilk and vanilla and then follow directions of your ice cream maker.

Thoughts: the flavor of the pears really came through. They'd be great over yogurt or with vanilla ice cream.Combined with buttermilk, this made more of sorbet than ice cream, but I'm not complaining.

Do you use your ice cream maker in the cold fall/winter months? If so, what do you make?

7/28/14

Grilled Eggplant with Buttermilk Sauce, Cherries & Pine Nuts Inspired by Ottolenghi

UPDATE: my computer was repaired enough for me to edit photos, so I've updated this post with real photos. Alas, the laptop is back at Best Buy being repaired ;(

How was your weekend? Mine was pretty awesome: great time hanging out with my friend Cecilia on Saturday. We had brunch, went to an estate sale, walked around and had sushi. Love spending time with friends!

Then Sunday I had plans to cook a few things, edit a zillion photos and take a nap. Most of these things happened other than editing a zillion photos because my laptop started shutting down every 2 minutes. It's currently being looked at and who knows what the Geek Squad will find....I'm slightly nervous.

Needless to say, I don't have any edited photos to post, so I'm posting one from instagram. The photo above is of an eggplant recipe I made inspired by the one from Ottolenghi. The only part of the recipe I followed is the buttermilk sauce, and even that I changed ;) That's how I roll!

Thanks to Sonia for the suggestion to make the original recipe!

Grilled Eggplant with Buttermilk Sauce, Cherries & Pine Nuts

Ingredients
1 eggplant, sliced into 1/4" rounds
salt & pepper
olive oil
1/2 cup Greek yogurt
1/2 cup buttermilk
1 garlic clove, microplane'd
pinch of red pepper flakes
1 cup cherries, pitted, chopped
1/4 cup toasted pine nuts
2 tablespoons chopped cilantro

Directions
1. Preheat your Panini maker and brush it with olive oil. Season each side of eggplant rounds with salt and pepper and grill in the Panini maker for 10 minutes. {If you don't have a Panini maker, you can roast your eggplant at ~ 400F oven for 5-8 minutes on each side or until it's cooked through or sauté the rounds in a bit of olive oil in a skillet on top of the stove.}
2. To make the buttermilk sauce, whisk together Greek yogurt, buttermilk, red pepper flakes and season with salt.
3. Serve the grilled eggplant on a platter topped with the sauce, cherries, pine nuts and cilantro.

You guys!!!!! This was DIVINE! I haven't tried the original recipe from Ottolenghi, but I seriously think my recipe may be better, and it's for sure way easier to make. Plus, cherries are now in season, so why not use them instead of the pomegranate?

I hope you had a lovely weekend!

2/16/10

Buttermilk Panna Cotta with PAMA "Boozy" Berries

Here's what happened:
1) I bought 6 yellow ramekins
2) I got a sample of 2 mini PAMA Liquer Bottles
3) Sally sent me a recipe for Buttermilk Panna Cotta from Blackberry Farm Cookbook

Ingredients (slightly edited from the original version)
1 Packet powdered gelatin
1 1/2 cups half-and-half
3/4 cup sugar
2 Vanilla Beans
2 1/4 Cups Buttermilk
2 cups of strawberries (or any fruit for topping)
strawberries and blueberries
PAMA liquer

Directions
1. Combine the gelatin and 1/4 cup half and half and microwave on high stopping every 10 secs to stir until gelatin is dissolved. Set aside.
2. In a medium saucepan combine remaining 1 1/4 cup of half and half with 3/4 cup sugar and vanilla beans. Bring the mixture to a boil on medium heat. Immediately turn off heat and add gelatin mixture. Stir until it is completely melted.
3. Pour the mixture through a strainer into another container/bowl and discard vanilla beans pods.
4. Place your bowl or container into a bowl of ice water and stir until the mixture is no longer warm.
5. Whisk in buttermilk and divide into 6 ramekins.
6. Cover each ramekin with plastic wrap and refrigerate for three hours. [NOTE: mine took way longer than 3 hours to set up.]

And what about PAMA "Boozy" Berries?
I cut strawberries and halved blueberries and covered them with PAMA liquer. Let the berries marinade for at least an hour in the refrigerator. Once your panna cotta is set up, top each with berries. And I suppose you can drink the remaining juices ;)

I made half of the recipe because I really did not feel the need to eat all 6 portions. I also used a small glass as one of the containers.

This was my 1st time making panna cotta, and I consider this quite a success! The flavor was great: the buttermilk offset the sweetness of the half & half, and the "Boozy" berries provided a bit of a spunk.

Turns out you can freeze panna cotta! Which is exactly what I'm doing with two portions that I haven't eaten yet.

What's your favorite way to flavor panna cotta?

8/26/10

Blueberry & coconut scones with lemon zest

Remember that earlier this week I bought buttermilk to make Adobo Buttermilk Chicken with Onions? Well, the marinade used only one cup of buttermilk, and there was plenty left over to use in another recipe.

I decided to make scones! I've made scones in the past, and actually really liked this recipe for Dried Cherries & Orange Scones. But how fun would it be to make the exact same recipe? Not that much fun! Instead, I thought of using the leftover frozen blueberries I had and flavor the scones with lemon zest. But that's not all! While I was looking for baking soda, I discovered a bag sweetened shredded coconut left over from the time I made Chocolate Covered Macaroons, and thought why not add it to the scones!?

Blueberry & Coconut Scones with Lemon Zest

Ingredients
3 cups all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
zest of one lemon
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 cup frozen blueberries
1 cup sweetened shredded coconut
1 cup chilled buttermilk

Directions

1. Preheat oven to 400°F.

2. Line baking sheet with parchment paper.

3. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in lemon zest. Add butter and rub it with fingertips until mixture resembles coarse meal. Mix in frozen blueberries and shredded coconut.

4. Gradually add buttermilk, tossing with fork until moist clumps form.

5. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Using a small biscuit cutter dipped into flour, make about 20 small round scones.

6. Bake for about 25 minutes. Let cool slightly and serve immediately.

Turns out, adding shredded coconut changes the texture of these scones by quite a bit. They definitely turned out wetter and chewier than regular scones. I did not mind it that much, but next time I'll leave the shredded coconut out. Still, it was a fun experiment.

What do you like adding to your scones? Next time, I think I'll try a savory version of this treat.

7/20/11

Cold beet soup with potatoes, cucumbers, herbs & buttermilk

Oh, beets, how I love thee! In cold months of winter, roasted in the oven, sliced and topped with goat cheese, you are divine.

In the fall, mixed in with citrus, blue cheese and toasted nuts, you warm me up.

In the summer, peeled and shredded with carrots, daikon radish and mixed in with sesame oil, cilantro and soy sauce, you invigorate me.

And you make me jealous when you appear in the kitchen of my parents and are made into a cold summer soup and eaten by everyone in my family but me.
I don't mind that my fingers turn pink when I touch you, or when you accidentally stain my favorite tshirt. I can deal with it!

Last weekend I picked up a bunch of beets and decided to make a version of a cold Russian beet soup I absolutely love and crave often in the summer.

{Note: don't throw away the green leaves: instead, make this lovely Swiss Chard & Beet Greens with Sour Cream Dressing dish.}

Ingredients

3 medium sized potatoes, cooked till tender in salted water, cooled, peeled, cubed
3 beets, scrubbed, peeled, cubed, cooked in salted water, cooled {do not discard the water!}
to taste:
cucumbers, chopped
chives, chopped
dill, chopped
buttermilk

optional
radishes, hard boiled eggs, parsley

Directions
1. Add potatoes, beets, cucumbers, and chives to the bottom of a soup bowl.

2. Ladle the cooled cooking liquid fro beets.

3. Add in buttermilk. Mix.

I've had this soup for breakfast, lunch, and dinner. What can I say? I absolutely LOVE it. It's best when it's absolutely and utterly cold. The buttermilk make the soup a gorgeous maroon color. Please make this and let me know what you think!

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