This week is less of a recipe and more of an ode to an ingredient: we love butter!
Some of us were raised in “margarine houses” in our youth (hey, it was the heart-healthy style at the time) and bringing butter back has truly been a revolution in our kitchen. And if science would now like to say it’s ok to enjoy butter again (everything in moderation, people), then who are we to question science?! (We admit on this particular issue we aren’t asking too many questions, because: butter.)
We are very pleased to announce that we are now stocking Notre Dame Creamery unsalted butter. Recently acquired by Bothwell Cheese (they know their dairy!), Notre Dame Creamery butter has been a Manitoba favourite since they opened their doors in St. Boniface in 1921. The company produces old-fashioned style butter using a conventional butter churn and fresh local milk. Check the ingredient list:
Pretty hard to resist that.
So, welcome, butter, bring your cheer. We are celebrating with a first-time price of 25 cents off, available to all customers from now until January 31. (The price will automatically adjust when you put the butter in your cart.) Go ahead, order it up, drizzle it on, and enjoy one of the best simple tastes life has to offer.
Shortening Swap
Butter is a single-ingredient food and many home cooks are turning to butter over vegetable oil shortening in their baking. You can sub butter for shortening in almost any recipe, but here are a few tips:
- Butter alters the texture of the final baked good, generally making them softer (for cookies, try baking at a slightly lower temp)
- You’ll need a bit more butter than the measurement for shortening – shortening is pure fat, while butter has water content, which will evaporate as your dish cooks
- When using butter in pastry crust, work fast – the longer it warms up as you work it, the less flaky your crust will be.