Scalloped Potatoes
Sharp cheddar cheese works well with this one. It’s a simple and hearty way to enjoy those scrumptious spuds!
Ingredient: Butter
We are always excited to see more Amish Roll Butter in the share box! You may be wondering what makes Amish Roll Butter different from the butter in a grocery store?My obvious answer is taste, one taste of this butter and you will never go back, trust me. My second answer involves the process of making the butter. Amish Roll Butter is rolled and packaged by hand. Rolling the butter is what lets the fat spread out and keep its flavor. Grocery store butter is formed into sticks using machines so the butter fat is squeezed and not aloud to naturally spread out. The butter is put into tubes for molding and shaping and this alters the natural flavors of the butter. So, once the Amish roll butter is churned (they do this part with a machine), it is not put through equipment. Instead, the butter is hand rolled and packaged so the fat stays put and the flavor is amazing.
Here are some tricks to keep it safe and sound until you are ready for use.
If you love the spreadability of this creamy butter, but can’t wait for it to come to temp, then a butter bell/crock is for you! We first learned about this lovely little invention from fellow Springdellian Marian Harwood. (Thanks, Marian!) When used properly, it will keep butter safely at room temperature for up to 30 days!
If you live in a warm house, we suggest keeping your crock in a cooler area. If the butter gets too warm, it may melt and drop out of the bell and into the water. Start with just a smidge of butter, (whatever you might use in a sitting or two) and see what amount is going to work best for you, your butter storage area, and the capacity of your inverted crock. We can’t guarantee that you’ll not begin devouring more butter with one of these around, in fact, we can pretty much guarantee the opposite.
If you’d like to extend your butter for even longer than the date on the package, then freezing it is a great option.
Check out our recipe for Herb Butter, it’s a wonderful way to preserve herbs for winter use!
Recipes Using Butter
Chicken Liver Paté
If you asked me if I’d like Chicken Liver Pate, I’d say no way. However, I made it using a fresh chicken liver from the poultry harvest using this recipe. Night after night, I found myself sneaking out of bed for a midnight snack of this stuff, right up until the jar was gone. Give it a try, you can halve or quarter the recipe but will need a good bottle of Madeira or Port to make it. Chicken livers aren’t just for giblet gravy anymore!
Cornbread and Brussels Sprouts Stuffing
My family usually does not do brussels sprouts. When I served this to my other half, he said “if you want me to eat more brussels sprouts, you can make me this anytime”! This one is easy to make over the course of a few days in quick 5 minute spurts. (Bake the cornbread, let it go stale, blanch the brussels sprouts and you’re ready for a quick and easy dish!) If using Four Star Farms corn meal from the farmstand, you can grind it a little smaller for an even better cornbread texture. It’s a keeper!
