Just for fun, shall we do a butter count for our Thanksgiving dinners?

H

heather_in_sf

Well-known member
Wouldn't it be fun to keep track of how much butter we actually use?

I think last year I used 4 pounds, but I was cooking for 14!

One year, my mom and I tracked calculated Weight Watchers points for each of our holiday dish and then calculated the points for that day per person. We decided that in order to make up the points we would have had to fast the rest of the entire week (or just have broth and veggies).

 
Oh definitely, count those too - my shortbread for Christmas is like yours, 1 # per batch and we

made 6 last year.

Melissa, would you share your toffee recipe? I would love to try something other than JOC's recipe... Toffee is my favorite candy!

 
Here it is. My boss said I should sell it last year, so that's what he's getting for Xmas this year

Oh my is this good!

English Toffee

1 pound unsalted butter
2 cups sugar
¾ tsp salt
12-16 oz chocolate, chopped (I used Hershey bars – I had two 6 oz, and it could have used a little more to make the nuts stick better)
2 cups chopped toasted almonds

Oil a jelly roll pan, or spray with pam. Set on cooling rack, or heat safe surface

In heavy pan, melt butter and sugar together, then cook to 300 degrees on a candy thermometer. Stir every few minutes at first, then fairly constantly as it thickens and starts to color. It burns easily.

Pour into pan.

When it is still warm, but has set on top, sprinkle chocolate over surface, let stand until melted, then spread. Sprinkle with almonds and press lightly into chocolate.

Cool completely, then break into pieces.

 
Don't know how much I'll use yet, but I always keep between 14 - 18 lbs. of butter in my freezer

Ummm - I bake a lot!

 
I have 15 lbs bought up for baking....but won't use but about 2-3 for Turkey Day

I'm gearing up for December baking. Bought 6 more lbs today as it is on sale here.

Bought 6 32 oz bottles of white syrup, today, too! smileys/smile.gif Candy takes a lot.

 
Rec: The Definitive Mashed Potato with Roasted Garlic...this would help you out, 3/4 lb butter to

2 lbs potatoes, not to mention the 1 1/2 cups heavy cream. I saw this in a magazine and my first thought was how can 2 lbs potatoes absorb that much butter and cream? Then there's the 1/2 cup olive oil, wos. Bet they're wonderful. Recipe is Michael Chiarello's.

The Definitive Mashed Potato with Roasted Garlic

For the Garlic Paste:

1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper
2 pounds Yukon Gold potatoes
3 sticks unsalted butter, at room temperature
1 tablespoon garlic paste
1 1/2 cups heavy cream, or more to taste
Sea salt, preferably gray sea salt, and freshly ground black pepper
1/2 to 2/3 cup extra-virgin olive oil


Start with the roasted garlic:

Preheat the oven to 350 degrees F.
Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Heat olive oil in a large oven-safe saute pan over medium heat. Add garlic, cut sides up, and saute for about 10 minutes. Season with salt and pepper. Transfer pan to the oven and roast for 15 minutes. Remove from heat and let cool. Pop garlic cloves from their skins and place cloves in a blender, along with any olive oil left in the pan. Puree until smooth; you should have a paste-like consistency.

For the potatoes:

Cube the potatoes. Then put the potatoes in a large saucepan with salted cold water and place in the refrigerator overnight. The next day, add some more salt and then bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, place potato cubes in a food mill, and grind to remove skins. Alternatively, smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic paste and cook quickly. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste, and serve.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24963,00.html

 
This sounds wonderful!!!!

I don't have a candy thermometer, do you have another way of knowing when the sugar/butter can be poured onto the pan?

 
1 lb of garlic to 2 lbs of potatoes---is this for real? I know it's roasted, but

1 lb is an awful lot of garlic.

 
found it! My grandma used to do this in lieu of a thermometer...

for Melissa's recipe, you want to test until you reach the Hard Crack stage.

Don't forget a bowl with ice cubes near by in case you burn yourself!

Candy Making Temperatures
Thread: Begins at 230F, Makes a 2" thread when dropped from a spoon.

Soft Ball: Begins at 234F, A small amount dropped into chilled water forms a ball, but flattens when picked up.

Firm Ball: Begins at 244F, The ball will hold its shape and flattens only when pressed.

Hard Ball: Begins at 250F, The ball is more rigid, but still pliable.

Soft Crack: Begins at 270F, A small amount dropped into chilled water separates into threads that bend when picked up.

Hard Crack: Begins at 300F, A small amount dropped into chilled water separates into threads that harden and are brittle.

Caramelized Sugar: 310F to 338F, Between these temperatures, it will burn dark golden, but will turn black at 350F.

 
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