Volume 12, Issue 069 - April 5, 2007

Greetings Chef,

Which Butter is Better? Choosing the best butter type for your culinary needs.

Salted or Unsalted?

Salted butter enhances flavor and has a longer shelf life. Use salted butter as table butter and for general cooking.

Unsalted butter contains no preservatives and has a shorter shelf life than salted butter. Use unsalted butter for baked goods such as crusts and sweets.

Source: Wisconsin Milk Marketing Board

Wisconsin Cheese from America's Dairyland, Entertaining, Cheesecyclopedia, Facts, Awards, Cheesemaking, Special Offers and Great Recipes.

Sage and Canela Rubbed Lamb Chops with Grilled Peaches, Wisconsin Buttermilk Blue Cheese and Tempranillo Reduction

Category: Entrée
Number of Servings: 8

Ingredients:

Lamb:

2 tablespoons chopped fresh sage
6 cloves garlic, minced
1 tablespoon ground cinnamon, preferably canela
2 teaspoons kosher salt
1/2 cup olive oil
16 thick cut lamb chops

Reduction Sauce:

4 cups Spanish Tempranillo wine or Cabernet Sauvingnon
1 cup beef or veal stock
2 tablespoons butter

4 ripe peaches
1 cup Wisconsin buttermilk blue cheese

Preparation:

Lamb:

In small bowl, make a paste of the sage, garlic, canela, salt and olive oil. Rub onto lamb. Marinate for 1 to 2 hours.

Reduction Sauce:

Combine the wine and stock in large saucepan. Bring to a boil over medium heat. Simmer until reduced to about 1-1/2 cups, about 30 to 40 minutes. Turn heat to low and stir in butter. Set aside to keep warm.

Final Preparation:

Heat charcoal or gas grill to medium-high. Grill the lamb chops 4 minutes per side. Cut peaches in half and remove pits. Grill 1 minute on each side. Arrange lamb and peaches on a platter. Drizzle with wine sauce. Crumble Buttermilk Blue cheese over the top just before serving.

Recipe by Chef James Campbell Caruso, El Farol, Santa Fe, NM

Recipe © 2007 Wisconsin Milk Marketing Board, Inc.

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Other Butter Varieties:

Clarified Butter - Butter that has been melted and made clear by separating and discarding the milk solids and water. It is ideal for cooking or as a base for sauces because it will not burn at high temperatures.

To make one pound of clarified butter, melt 1 1/4 pounds unsalted butter over medium heat. Stir without allowing it to boil. Butter will form three layers: milk solids on top, clarified butter in the middle and milk solids on the bottom. As butter continues to warm, skim off top layer and discard; carefully pour off the clear, melted butter into a separate container and discard remaining milk solids.

Cultured Butter - Made from cultured sour cream with a rich, complex flavor. It is ideal for baking because the lower moisture content produces flakier pastries and fluffier cakes.

European-style Butter - Made from cream that is churned more slowly and for a longer time. It has higher butterfat content than standard butter, producing a more flavorful butter that is beneficial for cooking and baking and can be used at higher temperatures without burning to produce a lighter, flakier pastry.

Source: Wisconsin Milk Marketing Board

Maine Goodies Over 1200 Gourmet Food products made in or inspired by the Great State of Maine. Free shipping in continental US.

Old-Fashioned Butter
Bourbon Cherry Butter with Orange

Category: Spread

Ingredients:

1/4 cup bourbon
1/2 cup dried cherries (see note)
1 cup (2 sticks) salted butter, room temperature
2 tablespoons orange zest, freshly grated
2 tablespoons confectioners' sugar, or to taste
optional: 1 tablespoon orange or angostura bitters or additional bourbon

Preparation:

In a small bowl, soak the cherries in bourbon, stirring occasionally, until bourbon is almost absorbed. This will take 2 to 12 hours. (To speed the process, lightly heat the cherries in bourbon, but cool completely before adding to butter.)

Place the butter in a medium mixing bowl and with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.

Add the soaked cherries, zest, sugar and bitters or additional bourbon (if using) and beat to incorporate, scraping sides of the bowl with a rubber spatula as needed.

Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Serving Notes:

This butter combines all the elements of the classic Old Fashioned cocktail and consequently finds a cozy place in the holiday kitchen and on the holiday table. Use it with pork, ham, duck and turkey or try it baked inside an acorn squash or tossed with carrots, beets and sweet potatoes. It's also wonderful as a spread on bread, rolls or muffins.

Note: Dried cherries can be ordered online or found in the bulk department of fine grocers or health food stores. You may also substitute the more readily available cherry-flavored sweetened dried cranberries.

Recipe © 2007 Wisconsin Milk Marketing Board, Inc.