Monday, May 16, 2011
I mostly followed this recipe, from The American Heritage Cookbook, and added a little ginger, mace, and orange oil:
1 stick of unsalted butter
1/2 cup canola, safflower or grapeseed oil
1/2 tsp sea salt
1/2 tsp orange oil
1 T orange zest
Let the butter and the oil come to room temperature before you begin. I unwrap the butter and put it in a 1 cup wide mouth jar or container. Gently stir the butter with a small whisk or a fork, and add the oil 1 teaspoonful at a time to gradually mix them. When the butter and oil are thoroughly mixed, stir in the other ingredients. Cover with lid and store in the fridge. This orange butter is soft enough to spread directly from the fridge.
I discovered a new vendor at the Portland Farmer's Market, who sells whole grains, including sorghum grain, rye, and others.
1 cup sorghum flour
1 & 1/2 cups plain yogurt (or buttermilk, or milk)
2 T oil or melted butter
1/2 tsp baking powder
1/4 tsp salt
Spoon onto a hot greased skillet or griddle, etc. You know what to do! I rolled this one up with lemon marmalade - mmm!
Sorry, but it seems to me that the PSU farmer market is over-loaded with HWP:
Look at this cool Octopus balloon!
One block away, I saw the oh-so-Portland Unicycle Bagpiper: