Tuesday, October 27, 2009

Hell Yeah I Made Butter


You're 9. Someone clothed in a bustle, a bonnet and old timey under garments offers you a "johnny cake" and asks you what a television is? It sounds like the devils work! No - you're not at church! You're in Hancock Shaker Village and people are pretending (more than pretending) they are from olden days. Its a place stuck in time for your educational pleasure, and for actors who cant make it in regional theatre.

After this you are off to the kitchen to churn butter. This weekend while cleaning out my refrigerator and it dawned on me - YOU CAN MAKE YOUR OWN BUTTER, FOOL. If only you can remember how Rebecca from Sunnybrook Farms said to do it...

Luckily, we have the Internet so I could easily look up this wonderfully simple creation we call: butter. But I couldnt just make butter so I raided my cabinets for anything stray I could concoct with and also use things just on the verge of throwing out - so I made Sour Cream and Chocolate Chip Muffins with Homemade Butter to bring into work on Monday.

FOR the record: I looked this shit up for the West Coast and I dont think it exists! Poor peeps with no Hancock Shaker Villages....must have been an East Coast thang.

For Muffins:

2 cups of flour
1 1/2 cups of sugar
2 eggs
1 cup of sour cream
1 cup of choco chips
1 stick unsalted butter at room temp
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract

Ingredients for Butter:
Heavy Whipping Cream
1 teaspoon salt

Step One: Preheat oven to 350. Put a metal mixing bowl in the freezer for later. In a bowl combine the butter and sugar with your electric mixer until light and fluffy and creamy. Slowly fold in the eggs and sour cream and vanilla and then mix until fully combined.

Step Two: Combine dry ingredients separately - then mix into the creamed mixture above, also adding the choco chips.

Step Three: Distribute batter evenly in muffin tins and bake for 25-30 minutes or until a toothpick comes out clean.

Step Four: Take out metal mixing bowl from freezer and pour in the heavy whipping cream and salt. Use electric mixer to mix non stop for about 20 minutes. It will be whippy, then start to get thick, then start to look like butter. Once its starts to separate into butter and butter milk, skim the butter out and shape into a ball - then refrigerate for 20 minutes. Serve cold.

1 comment:

  1. we had a "hancock shaker village" of sorts in chicago. it was called "the grove" and was one of my favorite childhood field trip spots cause we got to do things like make butter and dip candles. ahhh memories.