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Buttermilk: Ways to use up your quart

img_buttermilk

Are you like me and eagerly buy the ingredients for a recipe and soon have a fridge full of jars and jugs that have been opened once?  Drives me crazy!  Buttermilk is one of those things.  As a southern girl, I should be able to rattle off a dozen different ways to use up a quart of buttermilk, but the truth is, it generally gets shoved to the back until I’m too late to use it (experts say it will keep for 2 weeks in your fridge or 3 months in your freezer.)  No more.

An article in All You magazine inspired me to share some of the ideas to use up buttermilk or even make your own.  If you have some easy ways to use up buttermilk, I’d love to hear them!

Make it Yourself!

GOT MILK?  Add 1 tablespoon of lemon juice to a cup measure and fill the rest with milk. Let stand 10 minutes and then whisk before using.

GOT YOGURT?  Measure 2/3 cup yogurt (or sour cream) into a small bowl.  Add 1/3 cup milk and whisk until combined.

Use it up

But perhaps my favorite way to use up some buttermilk is to make Buttermilk Syrup..and sometimes I even add raspberries.  My goodness…

Buttermilk Syrup

Buttermilk syrup with raspberry

Ingredients

  • 1 1/2 cups sugar
  • 3/4 cup buttermilk
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla

directions

  1. Place first five ingredients in large saucepan.

  2. Bring to boil and cook for 7 minutes (mixture will foam), stirring to prevent scorching.  Remove from heat and stir in vanilla extract.  I also stirred in some raspberries I had on hand, yum!

     

     

     

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House of Taipei

Chinese restaurants aren’t that special, right?  Just fast food, or even a buffet to be scarfed down in less than an hour at lunch?  Not so at the House of Taipei in Huntersville.  When you enter you can see the difference in the table linens.  The restraurant is filled with rich dark woods and the table linens are white cotton (even the napkins!).

We started off with Hot and Sour Soup, which had a thick, rich broth and was chock full of mushrooms and tofu.  We’ve also had their egg rolls which are crispy and delicious.  For our entrees on this night we shared, of course.  My husband got Moo Shu Pork, which is a little like a Chinese pancake.  It is a thin tortilla spread with Hoisin sauce and topped with a stir-fried picture of pork, bamboo shoots, mushrooms and cabbage. That is my favorite!  I ordered the Shrimp in Firecracker sauce, which is described a spicy Chinese marinara sauce.  It is fantastic!  See the picture above for these entrees.

We always order too much so we never have room for dessert, but we always get the fortune cookies for the ride home.

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Ladies who Lunch

Open Houses don’t always get the desired traffic we wish they would, especially if they aren’t a million dollar property or on waterfront. So, how does a broker get some interested parties into a home they are trying to sell? A Broker Luncheon!

We all know that most folks who come to Open Houses are just looky-loos or curiousity seekers. Very rarely do real, qualified buyers come through the door and make an offer (like we see on television). However, if you get brokers inside, who have bevvies of buyers, you have a better chance of getting that house to the people who are ready, willing and able to buy. And to do that, you need to feed them.

I find that serving homemade food (and advertising it as such) is a special treat in this fast food society. Here are a few of my favorite recipes that have always been crowd pleasers.

Spinach Dip Recipe

I’ve always made the spinach dip on the back of the Knorr’s soup box, but this one is nice, too. It has a tangier taste, and I’m more likely to have the ingredients for this at home.

2¼ hours | 10 min prep

SERVES 8

1 cup mayonnaise
1 cup sour cream
1 (1 ounce) envelope ranch dressing mix
1 (10 ounce) package of chopped spinach, thawed and drained well

Mix all ingredients and chill.

Aioli Beef Roll-ups Recipe
My crew loves these delicious roll-ups that sound fancy, but are so very easy. Aioli is basically mayo and garlic, how hard is that? The original recipe comes from CD kitchen.

2¼ hours | 10 min prep

SERVES 24

1/4 cup mayonnaise or salad dressing
2 cloves garlic, chopped
2 10-inch flour tortillas
1 cup fresh spinach
1/4 lb cooked roast beef, thinly sliced or sliced cooked turkey
6 slices cheddar cheese
1 medium tomato, thinly sliced

Mix mayonnaise and garlic in small bowl.
Spread mixture evenly over tortillas.
Top tortillas with layers of spinach, beef, cheese and tomato; roll up tightly.
Cut each tortilla into 12 pieces; secure with toothpicks.
Serve immediately or refrigerate until serving time.
Do-Ahead: Wrap tortilla rolls individually in plastic wrap and refrigerate for up to 24 hours.
Substitution: In place of the roast beef, you can use sliced cooked turkey.