Most of us love butter. It melts beautifully on a piece of toast, it gives wonderful flavor to both sweet and savory goods and provides a preferred mouthfeel to the likes of buttercream frosting. Here at the shop, we carry quite a variety of butters and sometimes folks ask us what distinguishes them from each other – a very fair question! (more…)
Archive for the ‘Dairy (non-cheese)’ Category
Posted in Buyer's Guides, Dairy (non-cheese), Education, tagged Alastair MacKenzie, Allison Hooper, baking, beurre, Beurre de Baratte Rodolphe Le Meunier, Beurre de Brebis, Burro 1889, butter, Celles sur Belle, food, La Baratte des Gourmets, La Moutonnière, Lucille Giroux, Plugrá, Rodolphe Le Meunier, Sèvre et Belle, VBC, Vermont Butter & Cheese Creamery on October 29, 2012 | 2 Comments »
On weekends, we often have 12-16 people over for dinner. Since neither Ihsan nor I are big dessert eaters, someone else usually brings dessert. A couple of weeks ago, our good friend, John “Doc” Willoughby, brought a gingerbread cake and homemade goat milk caramel sauce. I have long been a big fan of anything made with goat milk, so I was thrilled with the dessert. Suffice it to say, we ate everything. (more…)
Italian cuisine is often associated with Mediterranean ingredients like olive oil. However, if you travel along the country’s northern borders, you will find many locals producing and regularly cooking with butter. Generally speaking, butter gets its flavor from the quality of milk used to make it, and its texture from the techniques used to manipulate that milk into the final product. (more…)
In addition to my chocolate problem, I have a concerted weakness for ice cream. I lamented the closure of Herrell’s in Harvard Square, a staple of my college days. However, I now have reason to rejoice in the arrival of Jeni’s ice cream in our store.
Before it actually hit our shelves, Jeni’s sent several pints of their frozen magic which we opened up in the kitchen and which staff (liberally!) sampled. As Liddabit’s chocolate bar, The Snacker, made me revisit and rethink my aversion to peanuts in my sweets, Jeni’s ice cream surprised me with the addictiveness of its non-chocolatey flavors. Chocolate (or something with chocolate chunks in it) tends to be my go-to ice cream flavor. With Jeni’s, however, it’s not quite so simple. If there were a fairytale written about ice cream, or if Edmund had been seduced by ice cream instead of Turkish Delight in The Lion, the Witch and the Wardrobe or if Willy Wonka had made ice cream, I could easily imagine them using the flavors that Jeni’s has so imaginatively and deliciously concocted! (more…)