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Posts Tagged ‘butter’

  1. Cooking my CSA, Radish Butter

    1

    June 5, 2013 by Emily

    radishbutter1

    That right there is radish butter, my new favorite nibble. I’ve recently come into a surplus of radishes due to my CSA starting this week, and I needed to use them up in lots of tasty ways! If you don’t know what a CSA is, it’s totally cool.. I’m here to tell you the facts of life! Just kidding, but I’ll fill you in.

    CSA stands for community supported agriculture, at the beginning of the season you purchase a “share” of a farm and then once a week you get to pick up a box full of super fresh, local, usually organic produce! You get veggies, and local farms get an economic boost, Win/Win!

    Yesterday I recieved lots and lots of lettuces and greens, strawberries and radishes. The greens are already half gone (mmmm, Lettuce Wraps!) and I’ve just been eating the strawberries like the candy that they are, so that leaves us with radishes. Usually I’ll pickled them to eat in wraps or on tacos, but I already have a jar of them doing their thing in the fridge… so I’m taking a (kitchen) trip to France and making some Radish Butter!

    Radishes with cold butter is a French thing that Alex has eaten in the past, but it’s a little difficult for me wrap my brain around. Put butter on a radish and put it in my mouth? um, pass.  But as a spread?! Bring. It. On.

    radish-butter2

    What you’ll Need:

    1/2 pound round red radishes, trimmed, at room temperature
    6 tablespoons unsalted butter, completely softened
    1/4 teaspoon Sea Salt
    1/4 teaspoon freshly black pepper

    Method:

    1- Put the radishes in the bowl of a food processor and pulse until the radishes are chopped into a very fine dice.    2- Transfer the radishes into a tea towel or a double thickness of paper towels and squeeze out the extra liquid.     3-Transfer the radishes to a medium bowl and add the softened butter.    4- With a rubber spatula, smoosh the radish and butter together until it’s a smooth mixture, add the salt and pepper and stir through.   5- Serve immediately, spreading on nice chewy bread!  

     

    If you’d like to store this for a later use, refrigerate in an airtight container for up to 2 weeks. Allow the mixture to sit at room temperature for 10 -15 minutes before serving. 


  2. Maple Bacon Biscuits

    0

    May 9, 2013 by Emily

    Maple Bacon BiscuitsJenn and I both have musician sweeties, and they happen to be in the same band! Recently they were on a short tour in the south and we missed them so!

    As a welcome home/ “Please don’t go on tour again for a while” treat I made my Honey some Maple Bacon Biscuits… what’s not to love?! Biscuits?! Yum! Maple Syrup?! Delicious BACON?! Yes please!

    Maple Bacon biscuits

    These biscuits are light and fluffy just like my Gma taught me, with the added bonus of a salty/smokey/sweet kick!

    What You’ll Need:

    Makes eight 2inch biscuits

    6 Slices of Bacon
    2 cups All Purpose Flour
    1 Stick Cold Unsalted butter
    1 Tablespoon Baking Powder
    3/4 Cup Milk
    1/4 Cup Maple Syrup (plus 1 tablespoon for later)

    Method:

    Preheat your overn to 400 degrees. Dice and fry your bacon until it’s nice and crispy, blot away excess fat and allow to cool completely. In a large bowl mix the flour and baking powder then cut the cold butter into the flour until its the texture of fine pebbles (yes, there should be chuncks of butter left… thats what makes the biscuits rise and get flaky!). Mix together the syrup, milk and bacon, then gently combine with the flour and butter mix, do not over mix this! The idea is to get get all the ingredients to stick together, it’s no biggie if its not perfect! Place the dough on a floured surface and press until its about 1 inch thick, cut with a 2in circle cutter and place on a baking sheet about 1/2 inches apart from each other, brush the top of each biscuit with the extra maple syrup and bake on the center rack for 12-15 minutes or until the tops are golden brown.

    I know if will be difficult, but please let them cool (just a little, they’re AMAZING warm!) before devouring them! These beauties didn’t last long in our house!

     


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