Our NYC Holiday Market is open (!!!) for the weekend. Come on by »
🔕 🔔
Loading…

My Basket ()

All questions

I just made clarified butter. Are there any uses for the milk solids? I don't want to toss them!

asked by mrslarkin almost 6 years ago
7 answers 1031 views
9142cfce 8a8d 4b50 a71a 180e350c48c4  100 1445
added almost 6 years ago

If you brown the solids a bit and add salt, they are lovely on toast. Kind of nutty. Also good on steamed veggies, rice, etc. Just a great all-around alternative to butter. Healthier too!

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added almost 6 years ago

Thank you! I will def try that. Hey your blog is nice! Hope you are liking White Plains. Have you been to the indoor farmers market at the County Center?

9142cfce 8a8d 4b50 a71a 180e350c48c4  100 1445
added almost 6 years ago

Thank you so much! :) And I've been dying to go to the market -- we just moved there a few months ago and we missed the last one. I think there's another one next weekend though. Is it nice?

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added almost 6 years ago

I hear it's a lot of fun, yes. A couple of friends are vendors there. Farmer John Boy (he raises Berkshire pigs) and Mia the soap lady (Clean Ridge Soap Company). Hey, you should take a road trip in April when the Pound Ridge Farmers Market starts up. I'm a vendor there. :)

9142cfce 8a8d 4b50 a71a 180e350c48c4  100 1445
added almost 6 years ago

I will!! I want to get to know the food fanatics in Westchester. And I'll say hi to John Boy and Mia the Soap Lady too! :) I'm in New Canaan fairly often, so the next time I'm there I'll pop into the Farmer's Table to try your scones.

7d2e9fbe d94b 4831 9a41 e7e53d9676f8  img 0061
added almost 6 years ago

They can be put on/in anything where you'd like brown butter flavor without the extra butter, for example veggies, ice cream, cookies, pasta...

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

I quarter, core and slice an apple or two, and cook it for about ten minutes on medium low heat, stirring frequently, to produce the most yummy brown-buttery treat imaginable. The apple releases juice fairly quickly, to create a tasty sauce. Making ghee is its own reward, but that delicious, effort-free brown-butter apple is quite a nice dividend. ;o)