A few of years ago I went through a phase where I refused to buy and bring into the house any food products with ingredients I couldn’t easily pronounce. The tub of soft margarine was included in this. I figured if we wanted to butter our bread, we could use the real stuff.

I know there are debates around saturated versus hydrogenated versus trans fats, and every variation in between, but unless you have a specific health issue you are trying to address and provided you have a balanced diet generally and don’t go overboard in any one direction, I prefer food items as close to “natural” as possible. Luckily, I think we do manage the mostly balanced diet and not overdoing any direction requirement.

All butter is not created equal

If I am going to bake or make a nice meal, I think good butter makes a difference in the quality of the final product. I’ve tried various butters from store brands to well-known national brands to imports from Ireland and France, and I have developed favorites for specific purposes. Flavors vary according to the diet of the cows from which the milk comes from, and this also affects the color. For baking, I buy unsalted butter from a national brand, and watch for it on sale. For special meals, I’ll pick up a French unsalted butter at Trader Joe’s, and for spreading on a good piece of bread from the local bakery, it’s a regional brand. Specifically, Kate’s Homemade Butter from Maine, Sea Salted. It’s so tasty.

On vacation a couple of years ago, I bought a handmade ceramic butter bell, sometimes called a French butter dish, and this has also added to our butter enjoyment. In all seasons except the hottest part of the summer, we can keep our butter at room temperature for easier spreading. You press your butter into the cavity in the lid and fill the bowl half way or so with water. Then invert the lid
10000 temperature.

In addition to the simplicity of buttered bread there are other things I like to do with good butter. For example, I found some silicone ice trays in fun shapes at the local discount shop. I have been known to press soft butter into them instead of filling them with water, refrigerate, then press out butter penguins when we have guests.

Butter for better living!

• I like to brown butter to put over broccoli. The browning adds an extra nuttiness that is a nice complement. I prefer to use unsalted butter and sprinkle a little kosher salt, too.

• “Finish” stock based sauces with butter. My favorite chicken piccata recipe adds a tablespoon or so of butter to the final bit of sauce before spooning over the chicken and serving, and it makes all the difference.

• Make compound butter and honey butter for special occasions. Nothing beats honey butter on fresh cornbread.

• Make buttercream frosting for cakes. Is there anything that can compare to fresh, fluffy buttercream on cupcakes or cakes? I don’t think there is.

• Make butter cookies and, on very special occasions, shortbread. They melt in your mouth. Mmmmm.

Whether you use the real stuff everyday or only on special occasions, butter is one of those luxuries of life that can quickly become a necessity. Enjoy.