How do you spell love? B-u-t-t-e-r

27 Nov

When it comes to cooking and baking, I like to live by the motto, ‘more is always more.’

Forget the recipe- if you really love something (like I love vanilla) a little extra pinch or two isn’t going to ruin your recipe.  Now I wouldn’t go completely overboard on anything and everything, but I think a ‘liberal’ amount rather than a perfectly measured amount of that one ingredient you really love (an extra handful of chocolate chips, a dash more nutmeg or cinnamon, a splash more of vanilla…) will only make you love what you’re making that much more!

And let’s be honest, whoever said ‘less is more’ was a fool when it comes to to the good things in life- more is always more… which leads me to a confession.  I have another great love in baking/cooking– butter.  Blame it on my southern heritage and the south’s collective love of all things delicious and fattening, but I just love the taste of butter.  And gladly, I’m not alone in my butter love.  My entire family (even the dog- we once caught him eating an entire stick of butter we had left to soften on the counter) loves butter.  We’re generally pretty health conscious and don’t go slathering everything in sight with butter, but the holidays are a time to indulge.  So naturally, almost everything in our Thanksgiving feast includes- yep, you guessed it- heaping amounts of butter.

The three Walker children showcase our favorite butter-filled Thanksgiving recipes- enjoy!

Proud of my first turkey!

Roasted Turkey:

(recipe adapted from Barefoot Contessa here)

– 1 13 lb. turkey

– salt, pepper, and thyme

– 1 onion, quartered

– 1 head of garlic, halved crosswise

– 4 celery stalks, cut in half

– 1 stick of butter (Barefoot Contessa only called for 1/2 a stick… she doesn’t know what she’s missing!)

Directions:

1. Preheat oven to 350 degrees.

2.  Find someone less squeamish than you to take the innards out of the turkey.  (still working up to that…)

2.  Give the turkey a nice bath- inside and out.  After he is clean, pat dry.

3.  Put the turkey in a large roasting pan.  We used a disposable pan for less cleanup- put a little water in the bottom of the pan and then cover with tinfoil.  This will help keep the turkey nice and moist.

4.  Salt and pepper the inside cavity of the turkey.  Throw in a little thyme as well.  I just used judgment here- the turkey certainly doesn’t need an entire bottle of salt, pepper, and thyme, but just a pinch isn’t going to do it, either.

5.  Stuff the cavity with the onion, garlic, and celery.

6.  Melt the butter, and brush the turkey with the butter.  Sprinkle on a bit more salt and pepper.  Here’s what I think made the turkey- when I had thourughly brushed the turkey all over with the butter, there was plenty still left, so I just poured the remainder all over the turkey– mmm mmm good.

7.  Place turkey in oven and bake at 350 for 3 hours and 15 min.  I brushed the turkey with the butter drippings (that collect in the bottom of the pan) every 20 minutes– and man was he golden brown, moist, and delicious when he was done!

Lawson, the #1 family biscuit maker

Now it may come as a surprise, but my baby brother is the best biscuit maker in the family.  He’s been known to wake up on Saturdays and make biscuits for his college roommates, and I think his biscuit making skills helped him to win the heart of his current girlfriend.  I mean, who wouldn’t want a good lookin’ boy who can cook?

Company Biscuits:

(recipe from Shem Creek)

– 1/2 cup sour cream

– 1 stick butter, softened

– 1 cup self-rising flour, sifted

Directions:

1. Preheat oven to 425 degrees.

2.  Combine, roll out and pat dough on a lightly floured surface until 1/2 inch thick.

3. Cut with small floured cutter (we like smaller biscuits and have found that using a jigger to cut the dough makes the perfect size)

4. Place on a baking sheet and bake for 10-12 minutes.

Our eating suggestions: take two and butter ’em while they’re hot!

Elliott- very excited about her favorite peas

Even our vegetables have butter in them over the holidays.  Like I said, ‘more is more’- if you’re going to indulge, make sure you fully commit!

Curried Peas

(recipe from 100 Years of Florence Cooking)

–  3 cans green peas

– 1/2 to 3/4 cup crushed salted peanuts

– 1 stick butter

– 1 teaspoon curry powder (or more to taste)

Directions:

1. Melt butter in saucepan

2.  Add curry, peas (liquid drained), and nuts.

3.  Stir gently and heat until thoroughly hot.  Enjoy!

So there you have it- butter, butter, and more butter.  And some pretty easy recipes to try, too! Happy Holidays!

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One Response to “How do you spell love? B-u-t-t-e-r”

Trackbacks/Pingbacks

  1. Love and other Drugs* « justallie - December 15, 2010

    […] already declared my love of butter once and am unabashedly declaring my love for it again.  After all, a good Southern girl knows you […]

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