New Spring, New Start
I’ve been couch-surfing with my dog since last August. Once I left my apartment, I had to come to terms with putting most of my belongings (and all my kitchen tools) in storage. Thus, the blog had to be put to bed. Now that spring is here (and I’m finally moving) I figure there’s no better way than to welcome the season than with a fresh post. And how convenient that last week, my staff decided they really needed to digitally capture my weekly butter churning. Here it is folks, spring butter! Disclaimer: Please bare with the less than ideal photo quality. My camera is out of commission and I am left at the mercy of my iphone.
As featured onThe Brooklyn Kitchen‘s video blog:
bk Butter from ChimeraDactyl Studios on Vimeo.
Ramp Butter
Ingredients:
1/2 gallon good quality heavy cream
1 small bunch of ramps
1 tsp. lemon zest
Healthy pinch of kosher salt
Method:
1. Clean your ramps thoroughly. Trim the roots and separate the leaf from the bulb. Thinly slice the bulb and chiffonade the leaves. In a mortar and pestle, grind together into a paste: the ramps, lemon zest and salt. Set aside.
2. In a stand mixer (or food processor or blender), starting on low and gradually increasing speed, whip the cream until stiff peaks form, about 7 minutes. If you are whipping a lot of cream, do so in stages. The higher the bowl is filled, the slower it will take to whip.
3. When the stiff peaks begin to curdle, turn down the speed to medium. The fat and water will begin to separate. Whip about 1 minute more. The fat will form a dense mass and cling to your attachment, leaving the buttermilk behind.
4. On your counter top, knead the butter so that all the buttermilk comes out. Keep a cloth handy to wipe down the counter as the butter releases water.
5. When most of the water is gone, in stages, fold in your ramp paste. Salt to taste.
6. Roll up in a sheet of parchment paper and twist the ends closed. For long term storage, freeze in a ziplock bag. For immediate use, store in the fridge and use at will!
