4

votes

Good recipes to showcase some excellent butter?

Answered on September 12, 2014
Created March 03, 2010 at 5:36 PM

I found a place that sells what they call "mountain butter". It's free-range, and bright, and I mean BRIGHT orange. Hooray for K2! It tastes heavenly, and I'm hoping to find a recipe to show it off a bit. Using it just to cook in seems a waste. (I'll use my Kerrygold for that - honestly, this stuff makes Kerrygold taste like conventional butter) Any ideas? All I can come up with is a buerre blanc or something similar.

2ac40062935f569c9a86493f7177d2a0

(233)

on May 25, 2010
at 06:44 PM

Typically steak tartar is eating on crusts. How did you serve it? Would love to make this. Did you add the traditional yolk?

6b73f0c4b971e2dde7147920e329fe7f

(2041)

on March 05, 2010
at 11:24 PM

That's pretty cool! I'm always looking for new vehicles for quality fats.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on March 05, 2010
at 07:53 AM

Biodoc, I think you should post that recipe as an answer to this question! ;)

Df11e66ec4dd4f749eca409633b6a3fb

(595)

on March 04, 2010
at 12:18 PM

I ended up going with a buerre blanc. Which came out orange. Buerre a l'orange?? Either way, it made tasty poached salmon turn into pure awesomeness. I'll try the butter poaching next time!

Df11e66ec4dd4f749eca409633b6a3fb

(595)

on March 04, 2010
at 12:16 PM

It's a local brand, and I'm blanking on the name! I'll let you know next I buy it. They sell it at Hillbilly Produce Market in Charlotte, if that helps.

60b0d3e60670f645cca59f67710b4820

(399)

on March 03, 2010
at 09:08 PM

What is the name of the creamery? I want some!

60b0d3e60670f645cca59f67710b4820

(399)

on March 03, 2010
at 08:59 PM

In poaching, the butter temperature is maintained at a much colder temperature than frying (~50-60 C). The easiest way to do this is in a vacuum-sealed bag in a water bath.

Df11e66ec4dd4f749eca409633b6a3fb

(595)

on March 03, 2010
at 08:35 PM

Don't think I haven't thought of it! It's so rich, though!

Df11e66ec4dd4f749eca409633b6a3fb

(595)

on March 03, 2010
at 08:17 PM

How do you poach something in butter? Wouldn't that end up frying it?

Df11e66ec4dd4f749eca409633b6a3fb

(595)

on March 03, 2010
at 08:16 PM

*drool* Please do! (I'm all for chocolate, seeing as native folks with access seemed to do just fine eating a ton of the stuff!)

52cae90a114ca8f0404948e2b7ccb7ef

(1595)

on March 03, 2010
at 05:59 PM

Butter that good you eat one spoonful at a time. Enjoy!

  • Df11e66ec4dd4f749eca409633b6a3fb

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3 Answers

best answer

4
60b0d3e60670f645cca59f67710b4820

on March 03, 2010
at 06:14 PM

Sauce b??arnaise? Butter-poached X?

Df11e66ec4dd4f749eca409633b6a3fb

(595)

on March 04, 2010
at 12:18 PM

I ended up going with a buerre blanc. Which came out orange. Buerre a l'orange?? Either way, it made tasty poached salmon turn into pure awesomeness. I'll try the butter poaching next time!

Df11e66ec4dd4f749eca409633b6a3fb

(595)

on March 03, 2010
at 08:17 PM

How do you poach something in butter? Wouldn't that end up frying it?

60b0d3e60670f645cca59f67710b4820

(399)

on March 03, 2010
at 08:59 PM

In poaching, the butter temperature is maintained at a much colder temperature than frying (~50-60 C). The easiest way to do this is in a vacuum-sealed bag in a water bath.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on March 05, 2010
at 07:53 AM

Biodoc, I think you should post that recipe as an answer to this question! ;)

2
A89f9751a97c3082802dc0bcbe4e9208

(13978)

on March 03, 2010
at 06:17 PM

Hardcore paleo people will hate this one but...

I've come up with a recipe for Primal Nanaimo Bars!

I hope you've got some butter left over! ;)

Primal Nanaimo Bars

These are a primal version of the tradition Nanaimo Bar from Nanaimo, British Columbia. I call them primal instead of paleo because they're kinda psuedo-paleo. ;)

Crust

  • 1 cup brazil nuts
  • 1/2 cup coconut oil
  • dash salt
  • 1 tbsp stevia extract
  • 1/4 tsp vanilla
  • 2 tbsp cocoa powder

Blitz brazil nuts until a course powder (be careful not to go too far and make a nut butter!). Add the rest of the ingredients and blend well. Spoon onto a greased (with butter or coconut oil) cookie pan (9x9). Bake for 25 minutes at 350???F. Cool and chill.

Buttercream Layer

This is not really a custard; but the original Nanaimo bar custard layer isn???t really a custard either. No eggs were wasted in the making of this primal cookie recipe!

  • 1 1/8 cup butter, soft
  • 1/4 tsp vanilla
  • 1 1/3 tbsp stevia extract (or another sweetener to taste)
  • 1/4 cup coconut flour

Whip the butter in a food processor. Add the remaining ingredients and blend well. Spoon onto chilled crust layer and return to fridge to chill more.

Hard Chocolate Topping

  • 1/2 cup coconut oil
  • 3/8 cup cocoa powder
  • 1/2 tsp vanilla
  • 1/2 tbsp stevia extract

Melt all ingredients together in a saucepan over low heat. Cool slightly. Spoon over well-chilled custard layer. Chill further!

When the final layer is hard (about 20 minutes); cut into squares and enjoy! Store in the refrigerator.

You can see a picture of my finished cookie here and if you'd like to share my recipe, you can use that link as credit. Thanks!

Df11e66ec4dd4f749eca409633b6a3fb

(595)

on March 03, 2010
at 08:16 PM

*drool* Please do! (I'm all for chocolate, seeing as native folks with access seemed to do just fine eating a ton of the stuff!)

6b73f0c4b971e2dde7147920e329fe7f

(2041)

on March 05, 2010
at 11:24 PM

That's pretty cool! I'm always looking for new vehicles for quality fats.

0
9d43f6873107e17ca4d1a5055aa7a2ad

on March 06, 2010
at 12:30 AM

Some dude brought an awesome butter grassfed beef tartare to the the paleo NYC potluck.

2ac40062935f569c9a86493f7177d2a0

(233)

on May 25, 2010
at 06:44 PM

Typically steak tartar is eating on crusts. How did you serve it? Would love to make this. Did you add the traditional yolk?

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