This gallery contains 11 photos.
Buttermilk chess pie is the last pie I’ll be making from the “Winter” section of The Four & Twenty Blackbirds Pie Book (by Emily and Melissa Elsen; Grand Central Life & Style, 2013; p. 203) — at least until next … Continue reading
This gallery contains 11 photos.
Usually when I do one of these recipe posts, I try to follow the original procedure as closely as possible — especially for bakery. But in this case — from Diane St. Clair’s The Animal Farm Buttermilk Cookbook (p. 188) … Continue reading
My blog stats are showing a lot of people ending up here after searching for “how to make buttermilk from regular milk”. You can’t. Buttermilk — real buttermilk — is made from cream, not milk. You can only make a … Continue reading
There are two very different desserts going by the name “gingerbread” in this country. One is a stiff, rolled-dough cookie, which is commonly used around Christmastime to make gingerbread houses and other constructions. The other, far less common (at least … Continue reading
I had planned to post here tonight about two different recipes from Diane St. Clair’s The Animal Farm Buttermilk Cookbook: a gingerbread and a lasagna. I never had time for the first, and the second was a near-complete failure. Here’s … Continue reading
(With apologies for the click-bait post title — I just couldn’t resist.) Continuing my series of food posts from Diane St. Clair’s The Animal Farm Buttermilk Cookbook, I was going to be making her buttermilk lasagne today, but ran out … Continue reading
I recently picked up a copy of Diane St. Clair’s The Animal Farm Buttermilk Cookbook. St. Clair and her husband operate a dairy farm in Orwell, Vermont, and supply butter and buttermilk to famous restaurants and gourmet food stores around … Continue reading
Occasionally Coherent 