Use it up: The buttermilk edition
One of the things that makes me antsy when I cook and bake is buying a special ingredient for a recipe and having a lot of it left over after I am done making the recipe. Sometimes I decide I really like the ingredient and start cooking more recipes that use it like I did with fish sauce. Other times I look at a recipe and decide to leave the ingredient out like skipping one of the three herbs that were recommended for the Thai Ground Pork Salad I made last week. Sometimes though you cannot leave out an ingredient if you want a recipe to turn out right.
Last week I had to make a dessert for a lunch for the teachers at my kids school. I wanted to make something would look and taste great so I decided to make a bundt. I found a delicious sounding recipe for a Double-Chocolate Bundt Cake with Ganache Glaze and checked the ingredient list. I had all the ingredients with the exception of buttermilk which was something I could not leave out if I wanted the cake to turn out right. I figured I could get a pint of buttermilk that I would be able to mostly use up in the recipe and then I might have just a little left over to make banana bread. However once at the grocery store I could only find a larger quart of buttermilk that meant I would have a lot left over. The cake turned out great with the exception of needing to add a little more cream to the chocolate ganache glaze to get it to pour smoothly over the cake.
I used up the rest of the buttermilk by making a variety of great treats over the next week:
- Cinnamon-Buttermilk Muffins – Delicious muffins that my kids and co-workers ate right up. I used pre-ground nutmeg instead of freshly grated nutmeg.
- Orange and Dark Chocolate Buttermilk Scones – This was another great recipe that my co-workers loved. I used the left over oranges that I needed for the zest to make fresh squeezed orange juice
- Red Velvet Cupcakes – I really like red velvet cake as it has a nice chocolate flavor but it not overwhelming like a regular chocolate cake recipe. I made these cupcakes for a Super Bowl party and then took the left overs to work.
I still have at least a cup of buttermilk left and am trying to decide what to bake next. I’m considering these Cheddar and Leek Muffins since I also have a leek to use up or maybe these scones which I’ve made in the past. Either way I’ll be happy once I’ve got my buttermilk used up!