browned butter cornbread--does this look good or what!!

C

charley

Well-known member
NGREDIENTS

12 tablespoons (1 1/2 sticks)/170 grams unsalted butter

½ cup/120 ml maple syrup

2 ¼ cups/530 ml buttermilk

3 large eggs

1 ½ cups/180 grams yellow cornmeal, fine or medium-coarse grind

½ cup/65 grams whole wheat flour

½ cup/60 grams all-purpose flour

1 ½ tablespoons/18 grams baking powder

1 ½ teaspoons/9 grams kosher salt

½ teaspoon/5 grams baking soda

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PREPARATION

Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)

Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.

If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

 
Rice Crispy Treats with Browned Butter and Pumpkin Pie Spice

Most delicious treats from Cafe Sucre Farine


Ingredients
½ cup butter (1 stick)
16 ounces mini marshmallows divided, (divided
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
5½ cups crispy rice cereal
flaky sea salt optional
Instructions
Spray an 8x8 square pan with cooking spray (or lightly oil it). Line the pan with heavy-duty foil (or regular foil that’s been doubled) so that two ends extend over the edges of the pan. Spray the foil with cooking spray. Set aside. Also, spray a large pot or Dutch oven and a large spoon or spatula with cooking spray.

Heat the butter in the prepared pot over medium heat. After the butter melts it will start to splutter a bit and a white foam will develop on the top. If it’s spluttering and splattering too much reduce the heat a bit. Continue cooking for 3-5 minutes until the butter turns a deeper yellow. Start stirring at this point until the butter turns a deep golden brown and has a nutty aroma.

Turn down the heat to the lowest setting and add 12 ounces (about ¾) of the marshmallows to the butter. Stir (with the oiled spatula or spoon) until the marshmallows melt and the mixture is smooth. then add the vanilla and pumpkin pie spice and stir to combine.
Add all of the rice cereal and stir until well combined. Then add the remaining 4 ounces of mini marshmallows and stir just until they’re beginning to melt (you want little pockets of marshmallow).

Transfer the mixture to the prepared pan. With slightly wet fingers, press the mixture lightly into the pan. Don’t pack it in or the bars will be dense. Sprinkle the top lightly with flaky sea salt, if desired. Allow to cool and enjoy! You can store the treats in an airtight container at room temperature for up to 2 days.

 
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