So thrilled...I finally found *non* ultra-pasturized heavy cream and buttermilk. This

M

marilynfl

Moderator
should give you some indication of just how LOW I've set the bar for making myself happy.

(it's actually just *pasteurized*, but this stuff is SO HARD to find that I'm doing a little happy dance right now.)

I'm going to try Ovenly's scones with this heavy cream...they use EVEN MORE CREAM than cheezz's and michelle's scones! I have fresh thyme and dried apricots, so I'm going that route. I also have fresh rosemary, but not blue cheese and pecans, so I'm NOT going that route.

Question is: What should I make with the buttermilk??? It needs to be something that lets the buttermilk shine.

 
U lucky duck! That is, indeed, a reason 2 rejoice. I'd whip up buttermilk pancakes. Here is my

mom's very old recipe.

Buttermilk Pancakes (a la Elaine Wiggins)

2 cups flour
1 teaspoon baking powder, rounded
1 teaspoon baking soda, rounded
1 teaspoon salt
1 Tablespoon sugar, rounded
3 Tablespoons Wesson oil*
1 egg
Buttermilk

Sift dry ingredients together. Add oil & eggs and enough buttermilk to make a medium-thick batter. Fry on griddle.

Notes from wigs--
1) *I use 3 Tbsp melted butter instead of oil.
2) I use 1-1/2 cups buttermilk.
3) As when making muffins, only stir the batter until moistened. There will be lumps of flour in the batter, but they disintegrate during cooking.
4) Let the batter sit a few minutes before using.
5) Only flip the pancakes one time in the skillet.

Mother never measured anything for these pancakes. When I got out on my own and asked Mom for her pancake recipe, she replied, "Well, I fill the pink bowl with flour up to the crack in its side, then I add some leavenings, a little salt & sugar, don't forget oil, an egg & enough buttermilk to make a medium batter, and you have it!"
One Christmas morning I got up early enough to follow her around the kitchen, and each time she was ready to put a pancake ingredient into her pink bowl, I had her dump each dry item onto a piece of waxed paper so I could measure it. The leavenings, salt, sugar, she'd merely pour into her hand until each one looked right. She told me she used one glug or maybe a little more(!) of Wesson oil. So that is why some of the amounts above are not your normal measurements.

These are the fluffiest, lightest pancakes you'll ever eat. Enjoy! Wigs aka Caryn

 
I love buttermilk pancakes, or salad dressing, especially if you are getting great tomatoes there.

Whatever you make, keep it simple and let the buttermilk "shine" as you said.

 
aw, bless your little anal retentive mind! Thanks for the extra work in getting measurements. I'm

not a very good pancake maker (they usually turn out leaden, but that may be because I'm always adding a lot of sugar to them).

Will let you know how they turn out!

 
Uh, Marilyn, you need to try this recipe, Link inside

If you have not tried it, it is to die for. Made this again for Easter, it was DEEEE-licious.

My nephew had been agitating for scalloped potatoes he knew: the cheesy, rich kind. I gave him a taste of the sauce about a half an hour before the taters were finished, and he made a suprised "That's good face" and said they would do. And they did!

You can size the recipe down, just buy enough cream to make sure you cover the potatoes. Use as many potatoes as you wish to fill up a smaller casserole or such, season them to taste just as the recipe describes (you need to taste them after seasoning, before cooking--just taste a potato slice) and cover with heavy cream and proceed with the instructions.

Absolutely simple, does require a minimal amount of hand-crust-breaking input, but absolutely fabulous.

http://whiteonricecouple.com/recipes/potatoes-au-gratin-recipe/

 
*and this is why, boys and girls, we buy TWO containers of pasturized heavy cream when...

...we can get our grubby, little hands on them!"

 
How about Claudia Fleming's REC: Buttermilk Panna Cotta with Lemon Jelly...

Buttermilk Panna Cotta With Lemon Jelly

Recipe By: Claudia Fleming - Gramercy Tavern
Serving Size: 6

Ingredients:

For panna cotta:
2 cups buttermilk
1 1/2 teaspoons powdered unflavored gelatin
2/3 cup heavy cream
1/2 cup sugar
For jelly:
1/2 cup fresh lemon juice
1/2 packet powdered unflavored gelatin
1/4 cup sugar

Directions:

Make panna cotta: Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes. Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours. Make jelly: Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes. In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature. Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies.

 
Probably, but also this OR something like a buttermilk pie will REALLY

be something that the buttermilk makes the ultimate difference. I love buttermilk pancakes, but there is a lot more going on than the buttermilk.
I'd guess that panna cotta that was rubbery had too much gelatin (and I've had it that way too!!).
Oh, another thing you could do with BOTH your cream and buttermilk is to make cultured butter!!!!!

 
Ok...I give up. Why are these such hot items, and why aren't they normally available? It never

occurred to me to look closer at the buttermilk to notice a distinction. Just curious.
TIA,
Barb

 
Had buttermilk pie in...Durham, NC? Was heart-achingly unimpressed as I had gone out of my way

to stop at this bakery simply to try their buttermilk pie.

It was weepy....which ended up making two of us.

 
barb, since I read cookbooks like novels, I can only remember that a respected author (Julia, Rose,

Shirley?) said that ULTRA-pasteurized heavy cream takes on a metallic taste. She compared it to how evaporated milk tastes compared to fresh milk.

However, UP can sit on the shelf much longer than just pasteurized so dairies tend to go that route. We had a local dairy in Orlando here (TJ Lee) that used to NOT do UP on their heavy cream, but even they changed a few years back.

I kept checking at Whole Foods and they've finally put out a brand that is not ultra-pasteurized.

 
I'm sure you could tell the diff, Charley. On occasion my dad would milk a couple Jersey cows, and

we would be in the lap of luxury during those times. The cream that would rise to the top of that milk was like a clotted cream--it was so thick and rich and delicious. We had such a surplus of it that we put/used it on everything from oatmeal to being baked into scalloped potatoes to whipping & dolloping it on top of fruit crisp, cobbler, pie or strawberry shortcake or even over plain old Jell-o. We made homemade ice cream all the time. Mom churned our butter which created tons of good buttermilk, to boot.

Coincidentally, this VERY MORNING, in fact, and before logging onto eat.at, I had UP heavy whipping cream on my dish of oatmeal! Simply cannot tolerate anything else, or my hot cereal doesn't taste right. Every now & again, I'll pour on some half-and-half, but if I've a choice, I go for as close to that old real cream taste and thickness as I can manage over oatmeal or Cream of Wheat....just like when I was a kid. I'm sure it'll come as no surprise to anyone here when I admit to gulping 2 different daily pills in order to keep my cholesterol numbers under control. lol.

The thickness of the cream from the milk Mom used to pasteurize was on a par with....maybe between ketchup and a white milk gravy. Anybody else out there remember REAL cream from back in the day? How would you describe its thickness after it rose to the top of the milk bottle?

 
Will keep my fingers & toes crossed 4 U, Marilyn. The only troubles I ever remember 1 of my

girlfriends once having with Mother's pancake recipe was because 1) she kept trying to beat the batter completely smooth--WRONG; and 2) her baking powder was well past its expiration date. After Judi & I ran a long-distance trouble-shooting session (or maybe it was 2!) over the telephone, she nailed the things.

 
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