What is the secret ingredient in savoury pastries, muffins and other baked goods? Buttermilk, which lends a rich, hearty flavour with fewer calories than whole milk or cream.
Buttermilk is not
only wonderful for baking; it is great as a base for soups and salad dressings
or as a marinade. It also is often used to coat poultry and fish before frying
or baking.
Many enjoy drinking
this versatile dairy product by itself; it pairs well with sweet fruits and
desserts.
Autumn Brennan,
Organic Valley's food aficionado, provides the following holiday recipe for
buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is
at the heart of many holiday celebrations, she says.
Buttermilk Gingerbread
(Makes 16 servings)
1 1/4 cups
all-purpose flour (sifted)
2 teaspoons ground
cinnamon
1 teaspoon ground
ginger
1/8 teaspoon ground
allspice
1/8 teaspoon ground
nutmeg
1/2 teaspoon baking
soda
1/8 teaspoon sea
salt
1/2 cup molasses
1/3 cup raw sugar
1/2 cup unsalted
butter, melted
1/2 cup low-fat
buttermilk, chilled and well-shaken
1 Extra-large brown
egg
Preheat oven to 325
F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices,
baking soda and sea salt into a medium mixing bowl.
In a large mixing
bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold
in the dry ingredients.
Pour gingerbread
batter into the prepared baking pan. Place the pan on the middle rack of the
oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean.
Allow the cake to cool completely in the pan.
Cut into 16
squares. Top with homemade whipped cream and garnish with candied ginger.
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