America surely has been blessed in every way imaginable and I find that the most beautiful thing here is our capacity to come together and overcome just about any struggle. And as such, I believe, if you will excuse my lack of ability in transitioning thoughts, that something as simple as this wonderful dulce de leche recipe is the direct result of that blessing. Let us not forget where we have come from, who we can be to our neighbor during such a time as this, and what we want to be known for. Optimists and lovers of truth, I hope.Read More
Of all the "fancy" foods I could have procrastinated on making at home, browned butter was one of them--until I started making it for 2 weeks straight and it is now outnumbering regular butter. Obsessed with browned butter doesn't justify my feelings, I don't think. You see, it wasn't until about 2 years ago that I finally eased up on this novel idea. An idea that was pretty much at an intergalactic level of importance, called "the consumption of cream fat (aka butter)". And I'm not going to lie. Butter was once a food that scared me to death not only because I was apprehensive of the possible side effects, otherwise known as weight gain, but also because everywhere I turned I would see or hear horrifying stories involving this particular food.
Butter raises your cholesterol.
Butter clogs up your ventricles.
It also makes you look like a fool in this hyper-clean-eating-society, especially if you live in LA.
Heavens forbid if you're dipping into that bowl of butter at a restaurant! People might be watching. *scans surroundings*
Sound familiar? No? Hmmm maybe it's just me, hah! Even though you might think "ohhh Ellie get over yourself", it really is a victory in my life. I mean, wouldn't you count it as a blessing as well? But to get back to the idea of browned butter...I had only heard good things about adding this to pastries and cakes. To my understanding, browned butter takes baked goods to a whole new level of richness and gives it that "what is it" factor. But before I got too ahead of myself, I felt like I should ease into this ingredient slowly. Since summer is finally coming to a close I knew I wanted to make at least one last recipe using peaches. In my mind peaches are always perfect with crusty, buttery, and simple ingredients...and....did I just describe cobbler? Well, that explains why I chose to pair them with butter.
I used my new favorite butter for this recipe. because believe it or not the quality makes a noticeable difference! It is truly easy to make and while it may sound and look sophisticated, it's really not. It goes perfectly with biscuits, bread, oatmeal or anything your heart desires. Just make sure to exercise self control and stick to the 80% healthy rule...this way we all win!
Now onto the recipe.
Browned Butter with Caramelized Peaches
Makes approximately 1/2 cup
6 tbsp unsalted butter
1/2 of a peach, peeled and chopped
1 tbsp honey
1/4 tsp ground cinnamon
1/4 tsp vanilla extract
Start by heating a small sauce pan on medium heat. Melt butter and when it's completely liquified add the rest of the ingredients. It should start to simmer after about 2 minutes. Keep simmering and stirring every now and then, for about 4 more minutes. The peaches should be extremely tender and a bit caramelized, while the butter should literally be light brown. Let it cool down and pour into a bowl or container. Refrigerate for about 2 hours or place in freezer for about 1 hour. Now it's ready to be spread on your favorite food!
Peach adds a slightly sweet taste to the butter, while toning down the richness just a little bit. It's really the perfect food to indulge in with your favorite bread, especially when you're in need of good ol' comfort food. :)
As I mentioned last time, my in-laws are visiting from Kansas and life couldn't be better right now! Seeing Selah play with her grandparents sends happy vibes to my soul and what's even better is that she's walking like a champ. Perhaps she knew that she was about to show off to them?
My mother in law also brought us some souvenirs from their trip to Alaska, and I can safely say that I was in foodie ecstasy when I opened my gift. So check this out. She brought me an Alaskan ULU knife! Wait, what in the world is an ULU knife? (don't worry I had no idea either, and no it's not to be used when you're angry). It's a knife that is made exclusively in Alaska, and is great for a number of purposes. People mainly use it for chopping up food nowadays, and I can't wait to start making endless amounts of veggies with this thing. I have no idea how to use it efficiently though, so I'll definitely have to read up on that because this thing is horrifyingly sharp! Yikes.
Have you ever tried browned butter before, or cooked with it?
What are your thoughts on butter consumption--honestly?
-I have definitely embraced it and enjoy it once in a while. If it's there, great! If it's not, I'll happily use healthy oils like coconut oil.