Buttermilk Pancakes With Maple Syrup Apples
Buttermilk Pancakes With Caramelized Bananas
Buttermilk Panna Cotta With Tropical Fruit
Buttermilk Ice Cream With Spiced Fruit Compote
Buttermilk Cake With Blackberries And Beaumes-De-Venise
Buttermilk Soup With Cucumber And Crab
Meyer Lemon Buttermilk Pudding Cake With Fresh Berries
Grapefruit-Ginger Sherbet



Buttermilk Pancakes With Maple Syrup Apples

These delicious pancakes are light and moist; the texture is a cross
between a crepe and a pancake. Avoid overmixing the batter (it's okay
if there are lumps) to ensure that the pancakes will be airy.

Maple Syrup Apples

2 tablespoons (1/4 stick) unsalted butter
3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored,
cut into 1/2-inch-thick slices
1 tablespoon plus 1/2 cup pure maple syrup
1/2 teaspoon ground cinnamon
Pancakes
1 cup all purpose flour
2 tablespoons yellow cornmeal
2 tablespoons (packed) golden brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup plain whole-milk yogurt
1 large egg
1 1/2 tablespoons unsalted butter, melted

Additional unsalted butter

Additional pure maple syrup

For maple syrup apples:
Melt butter in large nonstick skillet over medium-high heat. Add apples
and 1 tablespoon maple syrup; saute until apples are tender, about 5
minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.
For pancakes:
Combine first 6 ingredients in large bowl; whisk to blend. Whisk
buttermilk, yogurt, and egg in medium bowl to blend; add to dry
ingredients and stir until just blended but still lumpy. Gently mix in
1 1/2 tablespoons melted butter.

Heat griddle or large nonstick skillet over medium heat. Spread thin
coating of butter over griddle and let melt. Working in batches, drop
batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until
brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes
over and cook until bottoms are brown and pancakes are barely firm to
touch. Transfer to plates. Repeat with remaining batter, adding more
butter to griddle as needed.

Spoon apples over pancakes. Serve, passing additional maple syrup.

Makes 4 servings.




Buttermilk Pancakes With Caramelized Bananas

This recipe comes from the Old Rittenhouse Inn in Bayfield, Wisconsin.

2 cups all purpose flour
1 tablespoon sugar
11/2 teaspoons baking powder
3/4 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, or vegetable oil
Vegetable oil (for frying)
4 bananas (about), peeled, cut into 1/4-inch-thick slices
Warm maple syrup

Preheat oven to 250 F. Whisk flour, sugar, baking powder, and salt in
large bowl to blend. Whisk buttermilk, eggs, and butter in medium bowl
to blend. Gradually whisk buttermilk mixture into flour mixture just
until blended (do not overmix; some small lumps may remain).
Heat griddle or 2 large nonstick skillets over medium heat. Brush
griddle lightly with oil. Working in batches, pour batter by scant 1/4
cupfuls onto griddle. Top each pancake with 4 banana slices. Cook until
bottoms brown and bubbles form, about 2 minutes. Turn pancakes over and
cook until bottoms brown and banana slices caramelize, about 2 minutes.
Transfer pancakes to baking sheet and place in oven while cooking
remaining pancakes. Transfer pancakes to plates. Serve with warm maple
syrup.

Makes about 20.




Buttermilk Panna Cotta With Tropical Fruit

Tangy buttermilk custards are a delicious foil for sweet tropical
fruit.

2 tablespoons water
2 teaspoons unflavored gelatin
1 cup whipping cream
7 tablespoons sugar
2 cups reduced fat buttermilk (2%)
3/4 teaspoon vanilla extract
2 cups 1/2-inch cubes peeled assorted tropical fruits (such as mango,
papaya, and kiwi)

Pour 2 tablespoons water into small custard cup; sprinkle unflavored
gelatin over. Let stand until gelatin softens, approximately 10
minutes.
Combine whipping cream and sugar in heavy medium saucepan. Stir over
medium heat until sugar dissolves and mixture is hot but not boiling.
Remove from heat; add gelatin mixture and stir until gelatin is
completely dissolved and mixture is smooth. Cool mixture to room
temperature, about 45 minutes.
Stir buttermik and vanilla extract into cream mixture. Pour mixture
through fine strainer into 4-cup measuring cup. Divide mixture among
six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is
set, at least 6 hours and up to 1 day.

Run thin sharp knife around sides of each panna cotta to loosen. One at
a time, place bottom of each custard cup in 1 inch of hot water 30 to
45 seconds; immediately invert custard cup onto plate. Using both
hands, firmly grasp custard cup and plate together, shaking gently and
allowing panna cotta to settle onto plate. Spoon fruit mixture around
each panna cotta and serve.

Makes 6 servings.




Buttermilk Ice Cream With Spiced Fruit Compote

What to drink: Fess Parker 2000 Late Harvest Muscat Canelli, Santa
Barbara County, or another sweet dessert wine with orange and honey
flavors.

1 1/2 cups whipping cream
1/2 vanilla bean, split lengthwise in half
1/2 teaspoon chili powder
6 large egg yolks
3/4 cup sugar
1 1/2 cups buttermilk
Spiced Fruit Compote

Pour cream into heavy medium saucepan. Scrape in seeds from vanilla
bean; add bean and chili powder. Bring to simmer. Whisk yolks and sugar
in medium bowl. Gradually whisk in hot cream mixture; return to
saucepan. Stir over medium heat until custard thickens and leaves path
on back of spoon when finger is drawn across, about 4 minutes (do not
boil). Transfer to large bowl; chill until cooled completely. Mix in
buttermilk. Chill until cold, at least 4 hours or overnight. Discard
vanilla bean.
Process custard in ice cream maker according to manufacturer's
instructions. Transfer ice cream to container. Cover and freeze until
firm, about 4 hours. (Can be made 3 days ahead. Keep frozen.)

Scoop ice cream into bowls or glasses. Spoon Spiced Fruit Compote over.

Makes 8 servings

Spiced Fruit Compote
This recipe is an accompaniment for Buttermilk Ice Cream with Spiced
Fruit Compote .

1 750-ml bottle Vin du Glacier wine or Essencia (orange Muscat wine)
2/3 cup sugar
1/2 cup water
1 cinnamon stick, broken in half
5 whole cloves
2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut
into 4 wedges
18 dried Calimyrna figs, quartered
3/4 cup dried apricots, halved
8 dried pear halves, each cut into 3 wedges

Stir first 5 ingredients in large saucepan over medium heat until sugar
dissolves. Add remaining ingredients; simmer until fruit is tender,
about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil
syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over
fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3
days ahead. Keep chilled.)

Makes 8 servings.




Buttermilk Cake With Blackberries And Beaumes-De-Venise

Adding Beaumes-de-Venise - a delicate, fruity dessert wine - keeps
this cake moist and adds a whole new dimension to its flavor. Combining
blackberries with blackberry preserves for the topping brings out the
best in the berries, whether they're tart or sweet.
Active time: 40 min Start to finish: 1 1/2 hr

2 cups cake flour (not self-rising)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup well-shaken buttermilk
For topping
3/4 cup Beaumes-de-Venise or other white dessert wine
4 tablespoons sugar
1 (3- by 1-inch) strip fresh orange zest
1/3 cup seedless blackberry preserves or 1/2 cup blackberry preserves
with seeds, strained
4 cups fresh blackberries (1 1/2 lb)

Make cake: Preheat oven to 350 F.
Line bottom of a buttered 9- by 2-inch round cake pan with a round of
wax paper, then butter paper.

Sift together flour, baking powder and soda, and salt. Beat together
butter and sugar in a large bowl with an electric mixer until pale and
fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after
each addition, then, with mixer at low speed, beat in all of buttermilk
until just combined. Add flour mixture in 3 batches, mixing after each
addition until just combined.
Spoon batter into cake pan, smoothing top, and bake in middle of oven
until golden and a tester comes out clean, 40 to 50 minutes. Cool in
pan on a rack 10 minutes, then run a thin sharp knife around edge of
cake to loosen. Invert onto rack, then slide cake onto a cake plate.

Make topping: Bring wine, 3 tablespoons sugar, and zest to a boil in a
small heavy saucepan, stirring until sugar is dissolved. Boil until
syrup is reduced to about 2/3 cup, 1 to 2 minutes. Discard zest.
Reserve 2 tablespoons syrup and pour remainder slowly and evenly over
cake (cake will absorb syrup).
Stir together reserved syrup, preserves, and remaining tablespoon sugar
in small saucepan and simmer, stirring occasionally, until thickened
slightly, about 1 minute (it should be the consistency of a thick
syrup). Put blackberries in a large bowl, then pour preserves mixture
over berries. Gently stir berries with a rubber spatula to coat, then
pour over cake, mounding blackberries on top.

Serve warm or at room temperature.

Cooks' note:
.. Cake can be made (without syrup and topping) 1 day ahead, cooled
completely, then kept at room temperature, wrapped in plastic wrap.

Makes 8 servings.




Buttermilk Soup With Cucumber And Crab

Low-fat buttermilk and nonfat yogurt provide the base in a refreshing,
tangy soup.

3 large cucumbers (about 2 1/2 pounds), peeled, seeded
1 cup low-fat (1%) buttermilk
1/2 cup plain nonfat yogurt
1/3 cup chopped onion
1 1/4 teaspoons ground cumin
8 ounces crabmeat, drained
1 ripe tomato, seeded, chopped
3 green onions, thinly sliced

Chop 2 1/4 cucumbers. Puree chopped cucumbers, buttermilk, yogurt,
onion and cumin in blender until smooth. Season with salt and pepper.
Cover; chill until very cold, at least 4 hours. (Can be made 1 day
ahead. Keep refrigerated.)
Finely chop remaining 3/4 cucumber. Mound crabmeat in center of 8
bowls, dividing equally. Ladle cold soup around crabmeat. Sprinkle with
tomato, green onions and finely chopped cucumber.

Per serving: calories, 67; total fat, 0.5 g; saturated fat, 0.5 g;
cholesterol, 13 mg.
Serves 8.




Meyer Lemon Buttermilk Pudding Cake With Fresh Berries

1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites
Whipping cream
Assorted fresh berries

Preheat oven to 350 F. Butter 8x8x2-inch glass baking dish. Blend
buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and
salt in blender until smooth. Transfer buttermilk mixture to medium
bowl. Using electric mixer, beat egg whites in large bowl until soft
peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff
but not dry. Gently fold buttermilk mixture into whites in 3 additions
(batter will be runny).
Pour batter into prepared dish. Place dish in roasting pan. Pour enough
hot water into roasting pan to come halfway up sides of dish. Bake
until entire top is evenly browned and cake moves very slightly in
center but feels slightly springy to touch, about 45 minutes. Remove
dish from roasting pan.

Cool cake completely in baking dish on rack. Refrigerate until cold, at
least 3 hours and up to 6 hours. Spoon pudding cake out into shallow
bowls. Pour cream around cake. Top with berries.

Makes 6 to 8 servings.




Grapefruit-Ginger Sherbet

This sherbet is the perfect ending to an Asian-themed meal.

3 cups strained fresh ruby-red grapefruit juice, divided
3/4 cup sugar
1/4 cup grated peeled fresh ginger with juices
1 tablespoon grated grapefruit peel
1/4 cup light corn syrup
1 cup buttermilk
1/2 cup whipping cream

Stir 1 cup grapefruit juice, sugar, ginger with juices, and grapefruit
peel in heavy medium saucepan over medium-high heat until sugar
dissolves. Bring to boil; remove from heat. Cool 30 minutes.
Whisk corn syrup, then buttermilk into ginger mixture. Stir in
remaining 2 cups juice. Strain mixture into large bowl, pressing on
solids to extract juices. Process in ice cream maker according to
manufacturer's instructions. When sherbet is softly set, gradually pour
in cream. Process 5 minutes longer to blend well. Transfer sherbet to
container; cover and freeze.

Makes about 4 1/4 cups.



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