May 2009 Recipes
May 6th, 2009
Cultured Chicken
Recipe courtesy of the Marburger Farm Dairy “It’s All in the Recipe” Cookbook
Ingredients
3 pounds of chicken (skinned and cut into serving size)
1 tablespoon oil
1/2 cup sliced scallions (with some green tops)
1 (35-ounce) can tomatoes, drained
3/4 cup buttermilk
1 tablespoon snipped fresh dill
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/8 teaspoon ground black pepper
Dash hot pepper sauce
1/2 cup plain yogurt
1/4 cup Parmesan cheese
1/4 cup minced fresh parsley
Directions
Lightly brown the chicken pieces in the oil in a large skillet. Add 1/4 cup of the scallions to the skillet and cook the chicken and scallions for about 2 minutes. Turn off the heat. In a blender or food processor, combine the tomatoes, buttermilk, dill, sugar, salt, pepper and pepper sauce. Puree the mixture until it is smooth. Pour the sauce over the chicken and bring the contents to a boil. Reduce the heat, cover the pan, and simmer the chicken for about 20 minutes, or until tender. Stir in the yogurt and Parmesan cheese and heat until the sauce is very hot but not boiling. Serve chicken garnished with the remaining 1/4 cup of scallions and parsley.
Blueberry Buttermilk Soup
Recipe courtesy of the Marburger Farm Dairy “It’s All in the Recipe” Cookbook
Makes 5 servings
Ingredients
2 cups washed blueberries
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon grated orange rind
2 tablespoons orange juice
2 cups buttermilk
5 thin orange slices
Directions
Set aside 16 blueberries for garnish. Combine remaining berries, water, sugar, orange rind and juice in saucepan. Bring to a boil. Cover and reduce heat and simmer 20 minutes. Cool. Press blueberries and juice through a sieve, or beat until smooth in an electric blender. Stir in buttermilk. Chill until icy cold. Over each serving, float orange slice topped with four blueberries.
Buttermilk Pancakes
Recipe courtesy of the Marburger Farm Dairy “It’s All in the Recipe” Cookbook
Makes 4 servings
Prep Time: 10 minutes
Ingredients
1 cup flour, sifted
1 tablespoon sugar
1/2 teaspoon baking soda
1 egg, beaten
1 cup buttermilk
2 tablespoons butter, melted
Directions
Sift and measure flour; sift again with sugar, salt and baking soda. Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter. Add up to 1/4 cup more buttermilk for thinner cakes. Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break. Serve immediately. Makes 14 to 16 3-inch pancakes.
Variations
Blueberry Buttermilk Pancakes: Fold in 2/3 cup well-drained canned blueberries or 1 cup fresh or thawed frozen blueberries.
Pineapple Buttermilk Pancakes: Fold into batter 1 cup well-drained crushed pineapple.
Apple Buttermilk Pancakes: Fold into batter 1 cup chopped apple.
Impossible Buttermilk Pie
Recipe courtesy of the Marburger Farm Dairy “It’s All in the Recipe” Cookbook
Makes 8 servings
Ingredients
1 1/2 cups sugar
1 cup buttermilk
1/2 cup Bisquick
1/3 cup butter, melted
1 teaspoon vanilla
3 eggs
Directions
Preheat oven to 350 degrees Fahrenheit. Grease 9-inch pie plate. Beat all ingredients until smooth in blender for 30 seconds on high, or for 2 minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cook 5 minutes and serve with fresh fruit.
