Posts Tagged ‘sour cream’

Kitchen Tips Tuesday: Buttermilk

March 10, 2015

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What do you do if a recipe calls for buttermilk, and you don’t have any?
Do you frantically dash to the store and get some? Calm down. There is no need to make the trek to the store if you have the ingredients to make your own.

Buttermilk adds an acidity to batters and reacts with the baking soda or powder to create airy, fluffy and tender baked goods.

To make a good substitute, add a tablespoon of plain white vinegar or lemon juice to a scant cup of milk and let it sitat room temperature

for 5 to 10 minutes. The lemon or vinegar will begin to curdle the milk, and it will thicken slightly. If you use a heavier dairy product, like half and half or cream, the end result will be thicker than if you use regular milk.

Another option is to thin out plain yogurt or sour cream with one part water to three parts dairy. For instance, 3/4 cup of yogurt, thinned with one quarter cup of water. Stir until it reaches a more liquid consistency, and use in place of buttermilk in recipes.

photo: Glasshouse Images

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Latke Double Down

December 11, 2012

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Because we at Indigo Jones are equal opportunity minded, we decided that we would not let race, gender or religion cloud our posts. So, in the holiday spirit, we bring you the gross out sandwich of the season:

The Latke Double Down!

You might remember awhile back, when we wrote about KFC’s disgusting Double Down, a sandwich that replaced the bun with 2 fried chicken cutlets. Not to be outdone, the Jewish Journal created a Hanukkah version, called the Latke Double Down.

This delicacy takes 2 greasy potato pancakes and fills them with sliced brisket, sour cream and applesauce.  We cannot even begin to calculate the calorie count.

Oy Vey!

photo courtesy of NPR

Unrecipe of the Week

April 3, 2010

One of my favorite desserts is from The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.  Although it is called Easter Cheesecake, I make it so often that the book automatically flops open to it’s page. It is not really an “unrecipe” but it is easy and always gets rave reviews.  Happy Easter!!

Easter Cheesecake

Preheat the oven to 375 degrees

Crust:

1 cup graham cracker crumbs

¼ chopped walnuts (* I usually substitute pecans)

2 tablespoons brown sugar

1 teaspoon ground cinnamon

½ cup (1 stick) melted butter

Combine dry ingredients in a bowl. Add melted butter and toss. Reserve 3 tablespoons of the mixture to top the cake later, and press the remaining evenly into the bottom and about 1 ½ “ up the sides of a 9” round spring form pan.

Conversely, I break a few graham crackers into the bowl of the food processor, toss in the whole nuts and brown sugar, and  coarsely chop it all up. I add the cinnamon and the melted butter and mix it again to blend. This isn’t necessarily easier, but it does take away the need to buy the graham crackers and the nuts pre -chopped. Confession: I don’t actually measure this part either!

Filling:

2 cups sour cream

3 – 8oz. packages of cream cheese

3 eggs

1 cup sugar

½ teaspoon salt

2 teaspoons vanilla extract

Finely grated zest of one orange

Process the sour cream, cream cheese, eggs, salt and sugar in the food processor until smooth. Add the vanilla and the orange zest and mix to blend.

Pour the mixture into the crust filled pan and bake 50 minutes.
Sprinkle the reserved topping on the cake and bake another 10-15 minutes more. The top may crack, but should not become overly brown.

Cool the cake completely and then remove the sides and refrigerate until ready to serve.

Enjoy!

photo: Glasshouse Images


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