buttermilk

Course: 
  • ¾    cup salt
  • 5    tablespoons dried basil, crushed
  • 3    tablespoons whole peppercorns, preferably Tellicherry, crushed
  • 3    bay leaves
  • 2    tablespoons mustard seeds
  • 1    tablespoon ancho chile pepper,
  • 1    tablespoon granulated garlic
  • 1    tablespoon granulated onion
  • 1    tablespoon ground ginger
  • 1    tablespoon lemon zest
  • 1    teaspoon cayenne pepper
  • 3    cups water
  • 1    cups apple cider
  • 4    quarts buttermilk
  • 1    turkey, ideally never frozen, 16 to 18 pounds
  • 1    stick butter, room temperature
  • 2    teaspoons ground thyme
  • 2    teaspoons ground sage
  • 2    teaspoons finely ground black pepper
  • 1    yellow onion, peeled and quartered
  • 2 to 3    celery sticks, cleaned and cut into 2-inch pieces
  •     turkey stock, as needed

Buttermilk-Brined Roast Turkey

Buttermilk-Brined Roast Turkey

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Course: 

For the chicken and marinade:

  • 4 boneless, skinless chicken breasts (2 pounds), cut lengthwise into ½-inch strips 
  • 2 cups buttermilk 
  • 1/4 cup hot sauce, or to taste 
  • 1/2 teaspoon cayenne pepper, or to taste 
  • Coarse kosher salt and freshly ground black pepper 

For the hot oil 

  • 1/4 cup canola oil 
  • 1 tablespoon cayenne pepper, or to taste 
  • 1 tablespoon firmly packed dark brown sugar 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon smoked paprika 

Nashville Hot Grilled Chicken

Nashville Hot Grilled Chicken

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Course: 
  • 1 tablespoon butter
  • 3 green onions, white and green parts, minced
  • 1 cup crabmeat, picked over
  • 3/4 cup panko, in all
  • 1 teaspoon minced garlic
  • 1 teaspoon Creole mustard 
  • Creole seasoning, salt, and pepper to taste
  • 2 large eggs
  • 16 crab fingers
  • 2 tablespoons buttermilk
  • vegetable oil for frying 
  • Hot sauce, tartar sauce, cocktail sauce, for serving

Stuffed Crab Fingers

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Course: 
  • 1 cup (2 sticks) butter, softened
  • 2½ cups all-purpose flour plus additional for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 teaspoon salt
  • 15 oz. can pumpkin puree
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla extract
  • 1¼ cups granulated sugar
  • 3 large eggs

Cream Cheese Glaze Ingredients:

  • 4 ounces cream cheese, softened
  • 1/4 teaspoon vanilla extract
  • 1 cup powdered sugar (plus extra if needed)
  • 1-2 tablespoons milk

Pumpkin Spice Bundt Cake

Pumpkin Spice Cake

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Course: 
 

  • 2¼ cups self-rising flour, divided
  • 1 cup shredded sharp cheddar cheese 1/4 cup chilled butter, roughly cut into 1/4-inch pieces
  • 1/4 cup chilled butter, roughly cut into 1/2-inch pieces
  • 1 (4-ounce) jar pimento or roasted red bell peppers, chopped
  • 1/4 cup finely chopped onion (optional)
  • 1 cup buttermilk, divided
  • 2 tablespoons melted butter
  • Softened butter, for brushing

Pimento Cheese Biscuits

Pimento Cheese Biscuits

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