Almond, Peanut, Nut "Butter", "Paste" or "Spread"?

With last week's conversation regarding the labeling of Rice, Almond & Soy "Milk" or "Drink", it inspired me to ask the same question of the label "Butter". 

Here's some food for thought.........

According to Wikipedia's definition of butter:

•Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins.

Photo by Google images



So should the label "butter" be used solely on products made by milk and cream?

If so, then should the following be changed?
Peanut Paste?  Almond Paste?  Nut Paste?  Cashew Spread?

And what about body butter?!

I'm curious what your opinion is on this!





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Obsessed - Cupcake Wars while Tweeting with American Farm Bureau

Photos from Food Network Cupcake Wars

It's official.  I'm obsessed with Cupcake Wars .  Okay that's not the only thing I'm obsessed with, if you ask Dominic he would say I am also obsessed with Twitter, social media and agvocacy and today it became clear to me {and probably him} just how obsessed I am.

The day today, here in northern California is a foggy, damp 40 degree one.  So what better to do than sit on the couch in front of a cozy fire, Droid in hand following the hash tag of #AFBF11 on Twitter{American Farm Bureau's annual meeting is being held in Atlanta} and simultaneously watch Cupcake Wars on the Food Network. But that all ties into together doesn't it?  Cupcakes, butter, cream, food network ~ farming, farms, food, Farm Bureau.  Works for me.

Okay, if you've never heard of Cupcake Wars, let me let you in on it.  Cupcake Wars starts out with four teams that face off against each other in three elimination challenges until only one cupcake baker remains.

I don't know why I watch.  After the shows over, all I want is to bite into a creamy, buttery cupcake.....not so good for my post Christmas sugar detox.

Here's a couple of recipes from the show that I'm sure to try in the up-coming weeks......

Strawberry Thumbprint Cupcakes



Ingredients
Cupcakes:

2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup pureed strawberries, frozen and thawed, or fresh
1 cup chopped walnuts
Strawberry preserves

Cream Cheese Frosting:

1 cup whipping cream
1 teaspoon vanilla
3/4 cup confectioners' sugar
8 ounces cream cheese
1 cup coarsely chopped walnuts

Directions

For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 15 liners.

Mix the flour, baking powder, baking soda, and salt in a bowl. Set aside. Cream the butter and sugar together in a bowl until pale yellow. Beat in the eggs and vanilla. Stir in the flour mixture alternating with the sour cream. Fold in the pureed strawberries.

Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.

Fill a piping bag with strawberry preserves. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes.

For the frosting: In a mixing bowl fitted with a whisk attachment, beat the cream and vanilla until fully whipped. Remove from the bowl. In the same bowl fitted with a paddle attachment, beat the cream cheese and confectioners' sugar until blended and smooth. Scrape down the sides and add the whipping cream. Mix until just blended. Fold in chopped walnuts.

To assemble: Generously frost the cupcakes with Cream Cheese Frosting. Enjoy!

Notes

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.




 
 
Almond Cake with Fig Filling and Maple Buttercream


Ingredients

1/2 cup unsalted butter
1/4 cup shortening
4 large eggs
2 cups superfine sugar
2 3/4 cups cake flour
3/4 cup almond flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup warm milk
1/2 cup sliced almonds, toasted

Directions

Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.

In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.

Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.

Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.

Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the maple buttercream. Pat the sides of the buttercream with the toasted almonds.


Fig Filling:

10 ripened black figs
3/4 cup sugar
1/2 cup honey
3 tablespoons cornstarch
1 teaspoon vanilla extract

Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.


Maple Butter cream:

1/2 cup unsalted butter
7 cups powdered sugar, divided
3/4 cup non-dairy whipping cream
1 tablespoon maple extract

In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.

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Get the Skinny on Butter Facts

photo from AllPosters.com

Many years ago, I used to use margarine on my toast instead of butter.  I was under the impression that margarine was healthier for me.  But the more I thought about  it and researched it a bit, I came to the conclusion that I would rather put a 100% natural product into my body, so I switched to butter. 

I'm so glad I did......it is heaven on bread.  A thin amount goes a long way.

Anyone who has attempted to whip their own whipped cream knows how whipped cream can turn into butter super fast! Prepared in a similar way, butter is made by churning cream until it reaches a creamy state. The watery liquid left behind is buttermilk. By U.S. law, butter must be made of 80% milk fat. Water and milk solids make up the balance of butter. Due to butter's low smoke point (82 degrees F - 97 degrees F), it cannot cook well in skillets.

Butter Facts

• The U.S. grades their butter based on a variety of flavor, texture, body, salt and color. AA (93), A (92), B (90), and C (89).

• The term "sweet cream butter" refers to the cream used in making butter. The opposite to sweet cream would be sour cream. Most butter is made from sweet cream.

• Butter can be colored a yellow color. In the past, marigold flowers were used to achieve this. These days, butter can be colored differently depending on what the cows were eating.

• Butter must be sealed in an airtight container as it absorbs odors very easily. Store in the coldest part of the refrigerator (which is not the door).

• If you like your butter soft, you can keep your butter on the counter in an airtight container for a maximum of 3 days at a temperature no higher than 65 degrees. The color and flavor will be affected, but it is safe to eat.

• If you are in need of substituting salted butter for unsalted butter (or vice versa), the salt content in a stick (1/2 cup) of butter is 1/2 teaspoon.

• By adding oil to butter when heating it, extends the smoke point to a higher temperature.

• Butter is a saturated fat, which contains: Vitamins A, D and E, selenium and iodine, as well as Butyric acid. 30% of a person's diet should contain fats, with 1/3 of that being saturated. Butter contains NO trans fatty acids (like margarine does), which are associated with raising one's LDL ("bad" cholesterol) and lowering one's HDL ("good" cholesterol). (http://www.snopes.com/food/warnings/butter.asp)

• Butter has been used for thousands of years. The ancient Greeks and Romans mainly used butter for healing wounds.

• It takes 21 gallons of fresh cow's milk to make 1 pound of butter.

Tips:
• To soften butter faster for cooking, slice up the butter into tablespoon sized pieces.
• For faster pastry making, grate frozen unsalted butter for a flakier crust


Types of Butter
UNSALTED: Unsalted butter is the freshest butter available. It lasts about 2 weeks, and should therefore be stored in a freezer. Bakers use unsalted butter because of this reason, as well as too much salt in baked goods yields tougher dough. If you are in search of a good cookbook on baking, note if the recipes utilize butter or unsalted butter. A baker knowledgeable in food science will know that unsalted butter is best.

SALTED: The only purpose for salt being added to butter is to maintain the freshness of the butter. This butter is best used as a "table butter" or for cooking. This butter can be kept safely in the refrigerator for one month, and in the freezer for six months.

WHIPPED: Butter that is whipped in a blender to create a more smooth and spreadable texture. Due to the addition of air in the beating process (as much as 30 - 45% air), it is not recommended to use whipped butter in baking, unless you weigh the butter. This butter comes in salted and unsalted versions. To save on money, you can purchase
stick butter and whip it yourself.

LIGHT / REDUCED CALORIE: This butter has been made with half the fat of regular butter, with the addition of water, skim milk and gelatin. It should not be substituted for regular butter in frying and baking, as it will yield different results.

CULTURED BUTTER: This butter is made from cultured sour cream. Due to its low moisture content, bakers love this kind as it produces moister cakes and flakier crusts.

CLARIFIED BUTTER / GHEE: excellent as a base for sauces, as its milk solids have been removed and it capable of being heated to high temperatures without burning.

EUROPEAN-STYLE BUTTER: Made from cream that is churned more slowly and for a longer time. It has higher butterfat content than standard butter, producing a more flavorful butter that is beneficial for cooking and baking and can be used at higher temperatures without burning to produce a lighter, flakier pastry.

Anyway you say it, it still means "butter":

• German: Butter
• Spanish: mantequilla
• French: beurre
• Italian: burro
• Portuguese: manteiga (I grew up saying it this way)
• Japanese: bata
• Gaelic: im
• Swedish: smor
• Latin: butyrum


Recipe for Making Butter

Making butter is easy with a food processor (like a Kitchen Aid mixer), and it produces a light fresh taste. You will need:

1-2 cups heavy whipping cream, or double cream (1/3 liter)

Fit food processor with plastic blade, whisk, or normal chopping blade. Fill food processor about 1/4 - 1/2 full. Blend. The cream will go through the following stages: Sloshy, frothy, soft whipped cream, firm whipped cream, coarse whipped cream. Then, suddenly, the cream will seize, its smooth shape will collapse, and the whirring will change to sloshing. The butter is now fine grained bits of butter in buttermilk, and a few seconds later, a glob of yellowish butter will separate from milky buttermilk. Drain the buttermilk.

You can eat the butter now -- it has a light taste -- though it will store better if you wash and work it. Add 1/2 cup (100 mL) of ice-cold water, and blend further. Discard wash water and repeat until the wash water is clear. Now, work butter to remove suspended water. Either place damp butter into a cool bowl and knead with a potato masher or two forks; or put in large covered jar, and shake or tumble. Continue working, pouring out the water occasionally, until most of the water is removed. The butter is now ready. Put butter in a butter crock, ramekins, or roll in waxy freezer paper.

Yield: About half as much butter as the amount of cream you started with.

Various options:

• Salt to taste before working, a few pinches.
• Have the cream around 60°F/15°C before churning. (55°F/13°C for goat milk)
• Obtain the freshest cream you can. So-called "vat pasteurized cream" tastes better than ultra heat treated (UHT) or HTST pasteurized. Try calling your state Department of Agriculture, and asking the Milk Control office who sells vat pasteurized cream. Or just Google 'vat pasteurized cream' and suppliers in your area should pop up. 
• Shake in a jar instead of a food processor. Shake about once a second. Add a marble to speed things up. This is fun with kids, but expect it to take between 5-30 minutes, depending on the shaking.
• Culture the cream before churning. Add a few tablespoons (50 mL) store-bought cultured yogurt, buttermilk, sour cream, clabbered cream, or creme fraiche, and let sit about 12 hours at warm room temperature (75°F/24°C is ideal) to thicken and ferment before churning. It should taste delicious, slightly sour, with no aftertaste. If it is bubbly, or smells yeasty or gassy, discard.

Honey Butter (so good with warm biscuits or corn bread)

Ingredients
3/4 cup room temperature butter
1/4 cup honey

Directions
Mix the honey and butter together until completely blended. Store covered in the refrigerator.


Herb Butter

Ingredients
2 cups butter, softened
1/4 cup minced fresh parsley
2 tablespoons minced garlic cloves
4 teaspoons Italian seasoning
1 teaspoon crushed red pepper flakes

Directions
In a mixing bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

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