A stick of butter and loaf of banana bread later, I think I got my shot (and afternoon snack).
Butter and I go way back, from simple saltines slathered in gold and crowned with concord grape jelly, to Christmas cookies so dairy-rich in butter that I’d dare to sneak a few from Santa’s well-supplied plate. My Grandmother Verna would enjoy her morning Danish with delicate dots of butter bejeweling each bite. She would smile at me when I mirrored her actions at the breakfast table, and say, “butter makes it better.” Others would chide us for our caloric embellishments, but my grandmother and I knew what we were doing.
Whether apple pie or peach galette: it’s all about the fruit and the butter
Just recently Darigold folks saw a Thanksgiving apple pie photo I posted where I offered the following tip: don’t scrimp on the butter before adding the top crust. They contacted me and asked if I’d like to share some recipes using Darigold butter (which they would provide). Hmm, free butter and I get to bake something and write about it? Where do I sign up? Now that I think about it I should have held out for buttermilk, eggnog, sour cream, half and half, and yogurt.
When I received my butter (and thanked my lucky stars), I also received a recipe booklet and an information sheet. It seems Darigold butter is churned in Issaquah, Washington on the largest European vacuum-style churn ever imported to the United States. Built in Cherbourg, France by the Simon Frères Company, the churn can produce up to 50,000 pounds of high quality butter an hour containing less than 1% air. Less air means more butter, better baked goods, higher melting point, and denser texture. All milk used for the butter comes from Darigold’s farmer-owned and operated dairy farms, and all butter products are rBST-free and subject to strict quality controls.
Alright, now that I’ve got the ten-four on great butter, let’s get to baking.
Stay tuned for my first butter-makes-it-better recipe, and thanks Darigold for the delicious butter!
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