Tuesday, May 31, 2011

Made From Scratch Buttermilk Syrup

   This morning, the Tuesday following a wonderfully restful Memorial Day weekend, Handsome and I are enjoying a bonus day off together, albeit mildly perforated with some loose-end tying up, etc.  We stayed in bed much longer than normal then lingered even longer watching recorded episodes of Gordon Ramsey, the vicious but passionate T.V. chef who reinvigorates privately owned restaurants in a week.  We love this show.

   Anyway, it usually gets us in the mood for meals a little elevated from our daily fare.  This, combined with the bonus day off together, meant crepes for brunch!

   So I set to work mixing up the necessary stuff for our little romantic meal for two and realized it was the perfect opportunity to try this recipe for homemade syrup!  I found it somewhere on Tasty Kitchen but only wrote down the main ingredients.  Fingers crossed...

    Had I stopped cooking long enough to take a photo of the syrup making process, you could right now be gazing at its rich, amber color and glassiness.  Instead, you should just make your own as soon as possible.  It is super easy and so worth the small pantry expense.

Here is what you need:
  • 1/2 cup real butter (1 stick)
  • 1 cup sugar
  • 1/2 cup buttermilk ( I had to do the vinegar thing & it worked just fine.)
  • 1 Tbsp Karo (light corn syrup)
  • 1 tsp baking soda
  • 1 tsp vanilla
Here is what you do:

  • Use a nice, roomy stockpot, like the one you use for boiling pasta.  Just combine the six pantry staples and boil it up!  Easy.  Pretty quick too.  It will become quite voluminous after boiling (hence the seemingly unnecessary large pot).  Then it will lace your kitchen and adjoining rooms with its buttery fragrance.  Yum...
  • Grab a good looking wooden spoon to whisk and stir the mixture as it boils and reduces and boils more.  Once it is heated to a consistently stirrable thinness and is a uniform color of gold, just remove the stock pot from heat and wait maybe a minute to pour the liquid gold into a heatproof glass measuring bowl. 

   I started serving it immediately, before checking the measurement, so am not sure of the exact yield.  But let's say it was a little under 2 cups.  And this is so rich and flavorful that a very small amount more than sweetens a plate of crepes! 

   So consider doing this next time you have company for brunch.  One batch should make its way around the table nicely, and you will be collecting compliments till the coffee is cold.


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