Tag Archives: buttermilk

Buttermilk Battered Vidalia Onion Rings

Buttermilk Battered Vidalia Onion Rings

Prep Time: 0

Yield: 0

Buttermilk Battered Vidalia Onion Rings

Ingredients

  • 1 1/2 quarts vegetable oil
  • 1 cup corn starch
  • 1 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 cups buttermilk
  • 4 Vidalia onions (or other sweet onion, such as Maui), cut into 1/4-inch thick slices and separated into rings

Instructions

  1. In a 3-quart pot, preheat 4-inches oil to 375 degrees F.

    In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.

    Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.

    Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
http://www.culinarycafe.com/2009/08/17/buttermilk-battered-vidalia-onion-rings/

Dried Cherry Buttermilk Scones

Dried Cherry Buttermilk Scones

Prep Time: 0

Yield: 0

These scones go great with our Cherry Almond Tea.

Ingredients

  • 1/2 cup buttermilk plus 1/4 cup for brushing the scones
  • 1 large egg
  • 3 tablespoons light brown sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups cake flour (not self-rising)
  • 1 tablespoon double-acting baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) cold un

Instructions

  1. In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well. In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

    * Available from Suttons Bay Trading Company
http://www.culinarycafe.com/2009/08/17/dried-cherry-buttermilk-scones/

Buttermilk Currant Scones

Buttermilk Currant Scones

Prep Time: 0

Yield: 0

These scones have a fine, dense crumb with a little orange and cinnamon - a delicious combination of texture and flavour. Our Orange Spice Tea compliment these scones perfectly.

Ingredients

  • 3 cups flour
  • 1 cup buttermilk
  • 1/3 cup Sugar
  • 2 tb Sugar
  • 3/4 cup Currants
  • 1 tsp Grated orange zest
  • 2 1/2 tsp Baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp Salt
  • 1 tbsp Heavy cream
  • 3/4 cup butter
  • 1/

Instructions

  1. Preheat the oven to 400F.

    Use an ungreased baking sheet.

    Combine the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a fork to mix well and aerate. Cut the butter into the flour mixture, using a pastry blender or two knives or working with your fingertips, until the mixture looks like fresh crumbs. Add the buttermilk, currants, and orange rind. Mix only until the dry ingredients are moistened.

    Gather the dough into a ball and press so it holds together. Turn the dough out onto a lightly floured surface. Knead lightly twelve times. Divide the dough in two and pat each half into a circle 1/2 to 3/4 inch thick.

    In a small bowl combine the cream, cinnamon, and remaining 2 tb sugar, stirring to blend. Brush the dough with this glaze.

    Cut each circle into eight scone shape pieces (circular, or wedge). Place the scones slightly apart on the baking sheet. Bake for about 12-15 minutes, or until the tops are browned.

    Serve hot.
http://www.culinarycafe.com/2009/08/17/buttermilk-currant-scones/