A Menu of the Day: "It's Like Buttah"

Butter.

I could just leave it at that, but I should probably go into a little more detail before moving on to recipes. Perhaps I should begin with a disclaimer. Butter and olive oil are my preferred fats. Not only for the multi-purpose cooking and eating uses or the obvious flavor enhancement to just about anything you add them to, but also for the health benefit. I know butter has received a bad rep the last few decades and it is a reputation I've cheerfully ignored. Fortunately for me and other lovers of butter, science is providing vindication and evidence that butter is certainly healthier than margarine.

Considering there is evidence of milk fat in stone age containers dating to 6500 BCE and one of the earliest Mesopotamian "How-To" manuals dating to 2500 BCE was on how to churn butter, I'm fairly certain I'm not alone in my appreciation.

Last year, my husband and I were travelling in Brittany and I discovered the butter from this region of France. We stayed in a charming bed and breakfast called Chambres de Lourmel in Pontivy, where we were served buckwheat crepes, a regional specialty, homemade jam and Bretagne butter every morning. It was love at first taste. The B&B is also located just a short stroll from Rohan Castle. It seems Tolkien was also fascinated with Brittany and borrowed many place names. It is easy to imagine elves and hobbits walking through Broceliande Forest or visiting the many standing stones in the area. Brittany has butter and history. Two of my favorite things.

At this point, I will add a second disclaimer. Moderation allows for many luxuries in our lives.

Moderation does play a part in these recipes. Trust me.

The Best Shortbread Recipe in the World

You will need:

2 cups of butter, softened

Whenever possible, I use butter from Bretagne. Not because I am a snob, but because it is extraordinary. But any butter will do. I prefer salted because I enjoy the sweet/salty flavor. Again, choose what you like.

1 cup of packed brown sugar

Do not consider using white sugar. If you do not have brown sugar, do not make this recipe.

4 cups of all purpose flour

Chopped pecans (optional)

1/2 teaspoon vanilla (optional)

a small flat dish and about 2 tablespoons of white sugar

Cream butter and sugar. I use my food processer. Occasionally scraping the sides, I run it for about 3-4 minutes. Add flour in 3 parts. Transfer from food processer into a glass bowl, add nuts, cover bowl with plastic wrap and place in refrigerator for about 20-30 minutes. This step is especially important because the butter is allowed to cool back to a semi-solid state and the flavors have a chance to meld. Preheat oven to 325 and place baking paper on the cookie sheets while dough is resting. Once the dough is ready, I roll into little balls, dip the base of my favorite wine glass into the flat dish of sugar and squash them to about 1/4 of an inch thick. Or they can be formed in the more traditional shape. I prefer the little rounds as this shortbread is incredibly rich, so a few are incredibly satisfying (Moderation Alert) they also make wonderful and much anticipated gifts. You know that you've got the recipe right when your friends and neighbors start giving you butter.

Bake for about 20-25 minutes. When they are done, allow to cool on a rack. They keep and freeze beautifully.

Enjoy

Spreadable Butters

Cinnamon Honey Butter

I cup butter, softened

1/4 cup honey

1/2 teaspoon cinnamon

With a food processor or mixer, blend ingredients

Allow to refrigerate for a day or two

Enjoy

Olive Oil Butter

1 cup butter, softened