Grilled summer fruit is always a welcome addition at the table, and these peaches get extra boosts of flavor from sticky caramelized shallots, cooling buttermilk dressing and crispy bacon.
'buttermilk' on Serious Eats
In its original form, rote grütze is a simple pudding made with red fruits, thickened with starch, and served with milk or cream. In this wildly re-imagined version, a red fruit puree is layered on top of a toasted coconut pudding, then topped with an aerated cultured coconut cream. While the number of components may make it seem like a restaurant dessert, each step is easy and the indulgence is worth the effort.
Inspired by classic strawberry shortcake, this reinvented version is made with three forms of strawberry (macerated, powdered, pudding), features ginger-and-lemongrass-flavored choux pastry puff, and is topped with light, refreshing buttermilk granita. It's not traditional, but it is an explosion of flavors and textures that's absolutely worth making.
This granita made from buttermilk is light and refreshing, with soft crystals of ice softly melting on your tongue. It's what snowflakes should taste like when we catch them in our mouths. It also requires no special equipment: A freezer and a fork are all you need.
The humble, yet mighty, buttermilk biscuit is an American quick bread that uses baking powder and steam to create layers that are moist, rich, and tender. This recipe creates perfectly light and unbelievably flaky buttermilk biscuits have been perfected through round after round of testing. They're delicious served alongside fried chicken, barbecue, or with whipped cream and strawberries.
In this classic American dessert, a chocolate buttermilk sheet cake is baked in a jelly roll pan and topped with a chocolate buttermilk icing and toasted pecans.
These fried cornmeal batter nuggets are crunchy on the outside and moist with buttermilk on the inside. Finish them with a spicy cayenne remoulade sauce on the side.
These soft, sweet pear muffins are spiced with cardamom.
Chaas or Indian buttermilk is a mild drink that uses spices which are known for their digestive properties. It's a must-have after an indulgent meal and takes all of five minutes to rustle up.
A tangy chocolatey pudding that's quick, easy, and a great way to use up leftover buttermilk.
A slightly spicy, grassy palate cleanser popular in South India for its cooling properties, this drink is just the thing to get you back on your feet after a heavy meal.
Tart and creamy with a hit of citrus, Cranberry Chess Pie from The Hoosier Mama Book of Pie uses buttermilk and orange zest to take the typecast cranberry from sidekick to star.
These easy peasy buttery scones are a cinch to mix with a pastry cutter and in the oven in 15 minutes.
Before last week, I had never made real fried chicken. Between the perceived mess and my worry of serving burnt-but-still-raw chicken, I knew I'd need a commanding voice to guide me through my fears and persuade me to give it a shot. The buttermilk skillet-fried chicken recipe in Nathalie Dupree and Cynthia Graubart's Mastering the Art of Southern Cooking offered just the direction I was looking for.
Buttermilk balances the pure sweetness of mulberries, making a not-too-sweet frozen treat.
These open face strawberry shortcakes are made from buttermilk biscuits, fresh fruit, and yes, some whipped cream. Still breakfast in my book.
A tender buttermilk poppyseed cake topped with sweet roasted strawberries.
Rebecca Lang's Spicy Coleslaw in Around the Southern Table is not your typical styrofoam cup of mayonnaise with a side of cabbage. Yes, the salad contains a bit of mayo, but the dressing is punched up with a generous pour of buttermilk and intense bursts of horseradish, hot sauce, mustard, and jalapeños. Said dressing clings perfectly to each piece of chopped red and green cabbage, grated carrot, minced red onion, and sliced scallion.
This tart shake gets its sweetness from frozen strawberries and the floral liqueur Crème Yvette.
This take on the classic buttermilk pie features the addition of a top crust, for those of you who like extra crispy textures with your creamy, nutmeg-scented, buttermilk filling.