Hi all! I was having some technical issues with the blog yesterday and couldn’t connect to get my pictures. I called IT Scott and he fixed the issue. Now things are working properly again!
Just a few highlights from our weekend! I was contacted by my local Whole Foods and asked to participate in their annual Parmesan event. I have to create a recipe for them using parm as the main ingredient. I swung by WF on Saturday to pick up the cheese. Exciting! I’ll be working on my recipe this week!
While I was at WF, I picked up some buttermilk. For some weird reason I have had buttermilk stuck in my head. I wanted some so very badly! I looked and looked but could not find a local source for buttermilk. I also could not find an organic version other than Horizon which I won’t buy, so I was stuck. I finally broke down and bought a small container of cultured buttermilk from a source I’m not familiar with. It happens.
I made pancakes for us on Sunday morning with the buttermilk and then used it in the mashed potatoes for dinner.
I have to say I wasn’t all that impressed. I thought for sure the pancakes would be a little fluffier but they weren’t. I thought that the mashed potatoes would be a bit creamier and have a nice little tang to them but they didn’t.
I’m going to make some biscuits with the remaining buttermilk but I don’t think I’ll be purchasing some again any time soon.
The best part of the weekend, was some very delish Rockmill Brewery Dubbel!
Rockmill is a local brewery (out of Lancaster, OH) and they are also organic and use local spring water to make their beer.
Rockmill makes Belgian style ales which Scott and I have been exploring a little more. I recently started enjoying saisons, they are light beers but very complex. We picked up this Dubbel knowing it would be a bit darker and to see what it was like.
Nutty with a hint of carmel but not too sweet or overpowering in any way. Both of us really enjoyed it and it would be a great beer for a warm spring afternoon!
How was your weekend?
How cool! I love parm…can just eat it straight up!
Are there any sources for local buttermilk? Maybe Reiter or Harztler- I think Anderson’s carries them. I’m not as familiar with their practices, though. Now I’m craving the fresh buttermilk byproduct we get when making buttermilk from Snowville…mmm.
I’ve not had the dubbel as a drink, but I did use it to make the Cherry Lambic Sorbet from the Jeni’s book. It was delicious! It tasted like a fruity frozen wine.
Nicole, I love parm too. I’m very much a hard cheese fan and not so much into the softer cheeses. I looked for Harztler buttermilk but didn’t see any.
I make scones with buttermilk. Only way to go for me…
As for pancakes, I could leave the buttermilk. More interested in sourdough pancakes.
Good luck on the Whole Foods project. Sounds exciting!
Kurt, scones! Great idea, I might try that!
Huh, strange about the buttermilk! That stinks. :( We usually only buy buttermilk if we’re soaking chicken (for fried chicken) or making biscuits. If you ever hear of a local source deciding to make buttermilk, I hope you share it! I would love that!
Jess, I just realized the other day that I have a pot big enough to make some fried chicken. I am thinking of making some soon! And I will definitely let you know if I come across some local buttermilk. It would be great to find some!
Let’s hear it for the saisons! I also discovered them within the past year and they’re now a
“go-to” for me.