Tag: cup buttermilk

Creamy Blue Cheese Dressing – Chicken Wings Sold Separately

Some of you might think I’m posting this creamy blue cheese
dressing recipe while on vacation, just so I don’t have to answer questions as to why it took five years for this popular food wish to appear.
And, while I don’t have a great answer for that, I do have a “grate” answer.

That’s right, a cheese grater and a wedge of frozen blue
cheese is real the secret behind a perfect creamy blue cheese dressing. Not
only is crumbling blue cheese a messy operation, but those larger chunks sink to
the bottom, and don’t become one with sauce.

Using this technique produces a
dressing exploding with the funky goodness of whichever blue-veined cheese you
decide to use. I used a Maytag blue cheese, but any of the World’s great
blues, like Roquefort or Stilton, will work beautifully. I hope you give this
great method a try soon. Enjoy!

Makes about 3 1/4 cups Creamy Blue Cheese Dressing:
*Please note: everything in this recipe is “to taste,” so
adjust to your liking!
1 cup mayonnaise
1 cup sour cream
3/4 cup buttermilk
1 teaspoon crushed garlic

1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard

1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
cayenne to taste
1 teaspoon Worcestershire sauce
4 ounces frozen blue cheese, grated

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Pumpkin Scones with Toasted Pine Nuts & Maple Glaze – A Recipe for the Other 10 Months

I have no intention of giving up the best job in the world
anytime soon, but if I do, I’d try and get a job in the marketing department of
a pumpkin puree company.

I’m guessing that like 97% of the canned pumpkin in
this country is used during the time from Halloween until Thanksgiving. So if I
could figure out a way to get people to use this in recipes all year round, I’d
be a total superstar in pumpkin puree marketing circles.

Imagine that. It would be…awesome? Anyway, maybe I should rethink
this whole post-Foodwishes career path, but in the meantime, here’s just one
example of how I would convince the public that pumpkin is great for anytime of
the year. Ironically, I did this because I had leftover pumpkin from
Thanksgiving, but still.

I may have covered this in the last scones post, but I’ve
never been a huge fan of the scone. I’ve always considered it some sort of
effeminate biscuit, but I’m starting to come around in my old age. There’s
nothing like a freshly baked scone with a steaming hot cup of tea or coffee,
especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I
hope you give this a try soon…or anytime! Enjoy.

Ingredients for 12 Pumpkin Scones:

8 ounces by weight all-purpose flour (about 1 3/4 cups)

1/4 cup white sugar
1 tbsp baking powder

1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts

1/2 cup pumpkin puree
1/3 cup buttermilk

additional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking.

*Bake at 400 degrees F. for 15-20 minutes, or until golden
brown

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“Ultimate” Ranch Dressing – The Ultimate “Ultimate”

After five years, and a few thousand requests, I’m finally
posting my “ultimate” ranch dressing recipe. What makes it the “ultimate?”
Nothing, except that’s what I’m calling it, and in the world of dips and
dressings, that makes it so. By the way, ignore those other roughly 65,000
“ultimate” recipes; this one is the actual “ultimate” ranch dressing.

It’s been ages since I made homemade ranch dressing, and I’d
forgotten how much better it is than the bottled stuff. Don’t get me wrong; I
like high-fructose corn syrup, artificial flavorings, and preservatives as much
as the next low-information voter, but this really is significantly more
delicious.

As you’ll see, I used some crème fraiche (which we showed
you how to make in this video), but relax, sour cream will work perfectly.
However, I do believe the buttermilk is crucial. That some of my peers are
calling their ranch dressings “ultimate” without using buttermilk, really makes
me question their grasp of the word “ultimate.”

Anyway, hyperbole aside, this really is the best ranch
dressing I’ve ever had, and I hope you give it a try soon. Enjoy!

Ingredients for about 2 cups Ranch Dressing:

1 1/3 cup real mayonnaise

1/3 cup sour cream or crème fraiche

1/3 cup buttermilk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

pinch of cayenne

pinch of salt

1/2 teaspoon dried dill weed

1/4 teaspoon dried tarragon

2 teaspoons sliced fresh chives

1 tablespoon minced fresh Italian parsley

2 drops Worcestershire sauce