The Cocktail Diaries: The Bloody Maria
The best Bloody Marys don't have a drop of vodka in 'em. But they do have tequila.
Remember when you shook that baby food jar around in kindergarten and made butter in your class? Fun stuff, right? I have great news. It is still exactly that easy to make butter at home. Or easier, if you have a mixer.
It’s ready to eat in about 20 minutes, and if you’ve got some herbs, roasted garlic or peppercorns around, you can turn it into an elegant hostess gift.
I’d also like to announce that tomorrow through Friday shall henceforth be known as Holiday Treat Week. I hope you’ll stop by!
Here’s what you need:
With this batch I think I used a little over a cup of cream. So, here are the directions: 1. Put the cream in your mixer, or in a mixing bowl:
2. Turn mixer on medium. 3. Walk away. Or don’t walk away, if you are using a hand mixer. But don’t change what you do between now and the end.
First, the cream will become whipped. Then it will reach that stage where you can see that you’ve whipped it too much.
See how the texture is inconsistent? This cream is too-whipped.
Next, you will start to see some solids separate from the liquids:
But it’s not quite there yet. When it’s ready, there will be only a few large distinct chunks of fat, with a lot of milk-like liquid surrounding it:
Now you can turn off the mixer. Try not to lose any of the liquid as you take only the solids out of the bowl and remove them to a paper towel or a clean dish towel.
Use this towel to try what liquid is left in the butter. Then, give it a heavy sprinkle of coarse salt (if you want) and to press it into whatever shape you like. Top with roasted garlic, herbs – whatever you like.
And that stuff that’s left? Save it! That would be buttermilk. Go makes some pancakes.