Recipes for Shabbat

Buttermilk

My kitchen resembled nothing so much as a cartoon when my 15 year old, in an attempt to inhale a snack after school mistakenly grabbed the buttermilk instead of the skim. The explosion of liquid hitting the counter, wall and my newly scrubbed floor was something to behold. Needless to say he now reads the label before ignoring my edict about not drinking the milk directly out of the carton.

Buttermilk is simply milk from which the fat has been removed to make butter. I always keep a small carton of fresh buttermilk or buttermilk powder in house not just because it's high in potassium, vitamin B12, calcium, and riboflavin but it is a great as well as a good source of phosphorus. You can usually substitute buttermilk for yogurt or sour milk on a one to one basis Because of it's high acidity lever buttermilk will last up to two weeks, although it is best the first week. Once opened, it should be used within a week. Like milk, buttermilk can be frozen up to three months. If you freeze it, let it thaw in the refrigerator and be sure to mix it well to reincorporate the solids with the liquid. You can find buttermilk powder in your grocery store. Dehydrated buttermilk can stay almost indefinitely on the shelf is generally used for baking rather than drinking For those watching their caloric and/or fat intake, try putting a couple of tablespoons of buttermilk on your baked potato or in mashed potatoes in lieu of sour cream or butter. You'll get both the butter flavor and the slight tang of sour cream with a fraction of the calories.

Equivalents

1 cup buttermilk = 1 cup yogurt
1 cup buttermilk = 1 cup milk + 1 tablespoon vinegar or lemon juice (let
stand for 10 minutes before using in recipe)
1 cup buttermilk = 1 cup milk + 1 3/4 teaspoons cream of tartar
1 cup buttermilk = 1 cup water + 4 tablespoon powdered buttermilk
(reconstitute before using or add dry to dry ingredients and wet to wet
ingredients before mixing
1 cup buttermilk = 1/4 cup milk + 3/4 cup yogurt

BUTTERMILK-APRICOT SCONES (dairy)

Preheat oven to 400. In a bowl combine the in a bowl and then cut in the margarine with a pastry blender (or two forks) until the mixture resembles coarse meal. Add the apricots and toss well, making sure each piece is well coated in flour and not clumped up with other apricot pieces. Make a well in the center of the mixture. In a bowl combine the buttermilk, apricot nectar, and egg. Pour the liquid to the well and mix the liquid with the dry  ingredients until the dry ingredients are moistened (the dough will be sticky). Turn the dough out onto a lightly floured surface, flour your hands, and knead the dough 4 to 5 times or knead it while still in the bowl (not so traditional a technique, but it seems to work as well). Coat a baking sheet with vegetable spray and pat the dough into a 9" circle on the prepared baking sheet. Cut the dough into 8 wedges. Bake for 15 minutes, or until the scones are golden brown. Serve warm. Makes 8 pieces.

BUTTERMILK CINNAMON COFFEE CAKE (dairy)

Preheat oven to 350. In a large bowl, mix together the flour, salt, ginger,
and 1 teaspoon of the cinnamon, both sugars and the oil. When the mixture
is thoroughly combined transfer about 3/4 cup of the mixture to another bowl
and add the nuts and remaining cinnamon. Mix well and set aside. To batter
remaining in large bowl, add the baking soda, baking powder, egg and
buttermilk. Mix well (small lumps are okay). Pour the batter into greased
9 X 13 X 2 pan. Sprinkle the nut topping mixture over top. Bake for 40 to
45 minutes. Serves 10 to 12.

CLASSIC BUTTERMILK BISCUITS

Sift together flour, baking powder, baking soda and salt into a mixing bowl. Using a blender, cut in butter until mixture resembles coarse meal. Add buttermilk all at once and stir until dough clings together. Knead dough lightly on a floured surface until no longer sticky. Pat or roll until 1/2 inch thick. Cut out biscuits with a floured 2-inch biscuit cutter. Place on un-greased baking sheet tablespoon Bake at 425 degrees for approximately 15 to 18 minutes. Serve warm from the oven with butter and jam. Makes about 12 biscuits.

SIMPLE BUTTERMILK DRESSING (dairy)
This dressing is best if made up at least 6 hours ahead of time so that the
flavors of the ingredients have time to blend.

In a bowl combine all the ingredients except for the salt and pepper and
whisk them together. Cover and chill the dressing for at least 2 hours and up
to 4 days. Season with the salt and pepper just before serving. Makes about 1 cup. This recipe can be doubled or tripled.

BUTTERMILK SLAW (dairy)

In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper. Remove the tough outer leaves from the cabbage and discard. Quarter the cabbage and cut out the core. Using a thin sharp knife, slice the cabbage lengthwise into 1/4-inch wide shreds. In a large bowl, toss the cabbage with the red onion, parsley, and the dressing. At this point the slaw can be refrigerated for up to 1 hour before serving. Add the basil, if desired, at the last minute. Serves 6.

NEW POTATO SALAD WITH BUTTERMILK DRESSING (dairy)

Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add the potatoes to the boiling water, cover and return to a boil. Cook for 15 minutes or until the potatoes are fork tender. While the potatoes are cooking prepare the dressing. In large bowl, whisk together the buttermilk, yogurt, dill, vinegar, oil, mustard and salt and pepper. Set the dressing aside. When they are done drain the potatoes and let them cool for 5 to 10 minutes or until they are no longer steaming. Cut the potatoes into bite-size pieces and gently stir the pieces into the dressing along with radishes, onions and yellow, orange, or red pepper. Cover and refrigerate for at least 1 hour. Serves 4. This recipe can be doubled or tripled.

HERB AND CUCUMBER BUTTERMILK DRESSING (dairy)

Wash and peel the cucumber. Cut the cucumber in half lengthwise. Scrape out and discard the seeds. Grate the cucumber coarsely into a small bowl and stir in the salt, sugar and vinegar. Let the salad stand for at least 10 minutes and the drain well. Discard the salt water liquid. In a jar with aright-fitting lid, combine the buttermilk, yogurt, lemon juice, dill, green onion, parsley, garlic, pepper and drained cucumber. Shake well to combine. Refrigerate. If refrigerated, this salad dressing will keep for 3 days. Makes
1 1/2 cups (24 to 25 servings).

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.